Determination of Physical, Mechanical, Colour and Chemical Properties of Myrtle (Myrtus communis L.) Fruit

In this study, some biotechnical (physical, mechanical and chemical) properties of white and black myrtle ( Myrtus communis L.) fruits were investigated. Physical properties of white and black myrtle ( Myrtus communis L.) fruits as geometric and volumetric and color characteristics such as geometric mean diameter, sphericity, surface area, mass, volume, fruit and bulk densities, L, a, b, Chroma, Hue angle, Browning index color values), mechanical properties as fruit removal force, the puncture-compression force and deformations values, chemical properties (pH, total soluble solid content (TSS) and titratable acidity) were examined. The compression and puncture force values of 20, 40 and 60 mm min-(1) of the compression and puncture tests in White and black myrtle (Myrtus communis L.) fruits increased with increasing loading speed. The mean values of TSS and TA obtained for White fruit samples were higher than those for black myrtle fruit samples. The pH value was higher in the black myrtle fruits than in the white myrtle fruits. The results of the biotechnical properties of white and black myrtle (Myrtus communis L.) fruits should be taken into consideration in terms of processing, quality, consumer requirements and economic value of the product at the harvest and post-harvest.