physicochemical changes of impacted tomatoes with pendulum mechanical forces

tomato is one of the sensitive fruits to mechanical impacts and physical tensions. the mostmechanical damages arise from handling which results in reducing tomato quality. in this study,impact energy effect has been studied in 3 different levels 0, 0.14 and 0.25 j by a pendulum impactapparatus, on changes of physicochemical properties of tomato, hybrid variety shiva f1, includingripening factor, wet content physical properties such as texture resistance versus shearing force ,color and shelf life during a period of shelf life for 20 days in temperature 11±1°c and relativehumidity 94±2 percent. it is found that when mechanical energy increase, like something resultsfrom increasing shelf life, texture resistance decrease versus shearing force. however increasingimpact energy not only reduces firmness texture and wet content in production but alsoincreasing ripening factor and its color during storing time. results show the least shelf life andmost unsuitable changes in 0.25 j samples.