Akademik Veri Yönetim Sistemi
Applied Fruit Science, cilt.67, sa.4, 2025 (SCI-Expanded, Scopus)
The aim of this study was to evaluate the quality characteristics and physicomechanical properties of Prunus spinosa fruits at three different stages of ripening (H1, H2, and H3). The fruits were harvested at different ripening periods and their morphological, mechanical, and colorimetric characteristics were evaluated. Fruit weight increased from 1.56 ± 0.23 g (H1) to 2.00 ± 0.30 g (H3), while the geometric mean diameter increased from 13.01 ± 0.52 mm to 14.16 ± 0.59 mm. Sphericity slightly decreased, indicating morphological changes during ripening. Fruit detachment force decreased significantly from 4.28 ± 1.60 N in H1 to 2.01 ± 0.88 N in H2, reflecting the weakening of the fruit–pedicel connection. Puncture resistance also decreased significantly, with the maximum puncture force decreasing from 5.34 ± 2.65 N (H1) to 0.49 ± 0.51 N (H2). The color parameters revealed a progressive darkening of the fruit surface, with brightness (L*) decreasing from 34.13 ± 3.01 to 30.18 ± 4.50. Understanding these dynamic changes is crucial for optimizing harvest timing, improving mechanical handling, and minimizing postharvest losses. Overall, this study provides valuable insights for the development of efficient harvesting and processing strategies adapted to the changing physical and mechanical properties of P. spinosa fruits.