Effect of hardness on the mechanical properties of kiwifruit peel and flesh

Figures & data

Table 1. Criteria for classifying the hardness of kiwifruit.

Standard	Edible	Selling	Packaging	Harvesting
Hardness(N)	13.12 ± 1.96 d	24.55 ± 4.68 c	39.93 ± 5.13 b	55.05 ± 3.53 a

Figure 1. Sample preparation of kiwifruit peel and flesh in the axial and radial direction.

Figure 2. The status of kiwifruit peel before and after tensile test.

Figure 3. The status of kiwifruit flesh before and after compression.

Figure 4. Changes in mechanical properties of kiwifruit peel with hardness. A. tensile strength. B. modulus of elasticity.

Figure 5. Changes in mechanical properties of kiwifruit flesh with hardness. A. compression strength. B. modulus of elasticity.

Figure 6. Correlation between mechanical properties and hardness values of (A) tensile strength of peel (B) modulus of elasticity of peel (C) compression strength of flesh (D) modulus of elasticity of flesh.

Table 2. Experimental and predicted values of mechanical properties of kiwifruit.

Hardness (N)	Experimental value				Predicted value				Relative error (%)
	axial (MPa)		radical(MPa)		axial (MPa)		radical (MPa)
	peel	flesh	Peel	flesh	peel	flesh	peel	flesh
17.61	0.54874	0.05451	0.58534	0.05651	0.59528	0.06078	0.56536	0.06358	8.48	11.50	3.41	12.51
25.04	0.65445	0.08992	0.72640	0.09411	0.67806	0.09568	0.67179	0.11868	3.61	6.40	7.52	26.12
43.90	0.94509	0.32384	0.88271	0.30827	0.88830	0.39352	0.94210	0.37554	6.01	21.51	6.73	21.82
56.86	1.34393	0.40016	1.17588	0.38096	1.03278	0.49259	1.12786	0.47048	23.15	23.10	4.08	23.50
Average relative error (%)									10.31	15.63	5.44	20.99