Physichal and mechanichal properties of tamarillo fruits from Tana Toraja Olly Sanny Hutabarat1, Junaedi Muhidong1, Fani Lande Pakiding1
Agricultural Engineering Department, Faculty of Agriculture, Hasanuddin University, Makassar, South Sulawesi, 90245,Indonesia.
Abstract
The Tamarillo (Solanum betaceum (cav)) belongs to Solanaceae Family, also known as the three tomato. Tamarillo production in Indonesia is common in highland areas. Tamarillo production centers are located in highland Berastagi, North Sumatra and Tana Toraja in South Sulawesi. The main difference between the yellow and purple-red cultivars can be found in the anthocyanin content, which is considerably higher in the purple-red cultivars. Physical properties such as length, diameter, size, sphericity, volume and rolling angle of tamarillo fruits from Tana Toraja were determined. Firmness and alteration of colour at room temperature and chillid storage was also studied. Tamarillo were divided to eight classes of volume and mass. The maximum volume and mass obtained on the class four were 40.968 cm3 and 63.480 g with the average 28.921 cm3 and 45.397 g, respectively. However, the minimum volume and mass of the fruits detected were 18.992 cm3 and 29.89 cm. The fruit resembled an oblate-ellipsoid shape (sphericity 0.740-0.860). The results showed that no significant relationship between mass, volume with force and rolling angle. In addition, it was detected that strong correlation between diameter and sphericity. Conversely, an inverse relationship was found between sphericity and rolling angle in fruit, the higher sphericity, the rolling angle was lower. Total colour change (∆-E*) was used to to asses the color degradation during storage. Increasing of ∆-E* recorded relative to be stable during the storage. The results of this study will help in the commercial production of tamarillo products through product development and designing processing machines.
Keywords: physichal, mechanichal, sphericity, rolling angle, tamarillo
