Determination of Engineering Properties of Cactus Pear (Opuntia)
Keywords:
Cactus Pear, Cactus Fruits, Engineering Properties, Food, Plant, WaterAbstract
Wild cactus pears (Opuntia spp.) were collected from five locations on Turkey's southeastern coast, in the Mediterranean region. The fruit and seed characteristics were hugely affected by the site. Colletotrichum species of fungi produce anthracnose, particularly harms cactus pears in particular. A wet light brown rot with light pink, spore-producing pustules on the surface is a sign of infection. Cactus pears available in a multitude of tastes, textures, and colours, with some of them proving beneficial to health and used in drug and cosmetic items. The measurement of engineering properties of cactus fruit can be beneficial for designing various processing and harvesting equipment, product development, food quality control, and food processing Cactus (Opuntia) has stood commercially exploited for example medicinal, energy, fruit, vegetable, forage besides dye yielding crop cutting-edge the dry besides half-dry parts of the world. This study focus on engineering properties and textural property of Cactus pear fruit namely length, width, thickness, equivalent diameter, weight, sphericity, volume, density, and firmness, ripeness of Cactus pear were observed/determined, which can be useful for the further processing of cactus pear.
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