Author
 |
Abbott, Judith |
|
HARKER, F. - HFRI OF NEW ZEALAND |
|
Submitted to: Agriculture Handbook
Publication Type: Review Article Publication Acceptance Date: 8/23/2001 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Texture measurement is accepted by horticultural industries as a critical indicator of non-visual aspects of quality of fruits and vegetables. Ability to measure texture allows the produce industry to set quality standards for packout and to monitor produce deterioration during storage and distribution and has enhanced research on physiological changes that affect texture. Most commercial and research interest in texture has focused on mechanical properties of the tissues. The diversity of tissues involved, variety of attributes required to fully describe textural properties, and changes in these attributes as the product ripens and senesces contribute to the complexity of texture measurement. This complexity can only be fully measured by sensory evaluation by a panel of trained assessors. However, instrumental measurements are preferred over sensory evaluations for both commercial and research applications because instruments are more convenient, less expensive, and tend to provide consistent values when used by different people. Instrumental measurements can provide a common language among researchers, producers, packers, regulatory agencies, and customers. Concepts of mechanical and sensory measurement of textural attributes and numerous empirical and fundamental textural measurements are described in this review. This information should assist growers, packers, fresh-cut produce processors, and grocers. |
