The harvest of tomatoes for processing is currently done with automotive harvesters, studies are needed for improvement of these harvesters, thus reducing field losses. This study aimed to quantify the strength required for detachment of tomato fruit to its peduncle at different stages of maturation. The experiment was conducted at Fazenda Madeira, in the Municipality of Gameleira Goiás-GO and in the Laboratory of Agricultural Engineering of Universidade Estadual de Goiás. In field conditions, it was evaluated the tensile force in the axial direction of the peduncle to fruit, and, in the laboratory, in the axial direction and transverse. The study was conducted in a completely randomized design, with one factor and ten repetitions. The study was conducted in a completely randomized design with one factor and ten repetitions. The treatments were the stages of maturation, considering green tomatoes, painted tomatoes and ripe tomatoes. The results were subjected to analysis of variance applying the F test when significant, the Tukey test at 5% probability. The average axial force required for detachment was 14.69 N, with greater value for the ripe tomatoes. To the transverse effort the mean values were 0.98, 1.37 and 1.86 N, for green, painted and ripe tomatoes, respectively.
mechanized harvesting; processing tomato; Solanum lycopersicum
