Abstract
Most part of vegetable flesh is formed by soft and juicy parenchyma. The big cells with thin cell walls belong to the important characteristics of its structure. The vegetable deformation has partly irreversible character (Mohsenin, 1970), even at low deformation levels. It means that the simple mechanical tests, originally developed for testing the solid products of elastic character, can be used for testing the vegetables only in some limited cases. Instead of elasticity the rheological methods, models and theories have to be used. They are based on an important role of time in deformation process.
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Blahovec, J. (2002). Stress Relaxation in Potato. In: Blahovec, J., Kutílek, M. (eds) Physical Methods in Agriculture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0085-8_9
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DOI: https://doi.org/10.1007/978-1-4615-0085-8_9
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