Mechanical Properties of Melon Measured by Compression, Shear, and Cutting Modes

Figures & data

Figure 1. (a) The vegetable borer; (b) the holder of unpeeled sample and hemispherical end probe; (c) the holder of peel sample; (d) the flat end probe; (e) the cutting probe.

Figure 2. Force-deformation curves for cantaloupe melon: –––, peel; —–, unpeeled produce.

Figure 3. (a) Rupture force; (b) toughness:

, peel;

, unpeeled produce.

Table 1 Relative contribution (%) of peel to the different mechanical properties of unpeeled melon (Mean ± Standard Deviation)

Varieties	Rupture force, N	Toughness, N mm	Cutting force, N	Maximum shearing force, N	Shear strength N/mm^2
Cantaloupe melon	89 ± 06^a1a2	28 ± 14^b1	102 ± 17^c1	95 ± 08^d1	141 ± 30^e1
Honeydew melon	82 ± 16^a1	21 ± 18^b1	102 ± 25^c1	89 ± 17^d1	336 ± 86^e2
Watermelon	97 ± 02^a2	50 ± 15^b2	100 ± 14^c1	97 ± 08^d1	178 ± 43^e1
Note: Values with the same letter and number are not significantly different (probability p < 0.05) by least significant difference (LSD) (a1a2 is not different than a1 or a2).

Figure 4. Cutting force:

, cantaloupe melon;

, honeydew melon;

, watermelon.

Figure 5. Maximum shearing force:

, cantaloupe melon;

, honeydew melon;

, watermelon.

Figure 6. Shear strength:

, cantaloupe melon;

, honeydew melon;

, watermelon.