Laboratory of Physical Properties of Fruits and Vegetables
Research
The laboratory concentrates on quality of fruits (apples, pears, strawberries, plums, currants, cherries, citrus fruits) and vegetables (carrots, leeks, celeries, beetroots, paprikas, tomatoes), their mechanical damage (contusions and squashes) during harvest, transport and storage, the influence of variety, temperature, storage time and ripeness on optical properties (colour, pigmentation intensity) of fruits and vegetables using colorimetric and spectrophotometric methods. Mechanical properties (firmness, damage resistance) are studied using compression and vibration tests, static and dynamic load tests, brittleness tests and fatigue tests in a wide range of temperature.
