A survey of key methods, traits, parameters, and conditions for measuring texture in cranberry (Vaccinium macrocarpon Ait.)

Authors: LOPEZ-MORENO, HECTOR - University Of Wisconsin; PHILLIPS, MATTHEW - University Of Wisconsin; DIAZ-GARCIA, LUIS - University Of California, Davis; TORRES-MERAZ, MARIA - University Of Wisconsin; DE LA TORRE, FERNANDO - University Of Wisconsin; BERRO, INES - University Of Wisconsin; LOARCA, JENYNE - University Of Wisconsin; Mura, Jyostna; Ikeda, Shinya; ATUCHA, AMAYA - University Of Wisconsin; GIONGO, LARA - Fondazione Edmund Mach; LORIZZO, MASSIMO - North Carolina State University; Zalapa, Juan

Submitted to: Horticulturae
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/27/2023
Publication Date: 4/11/2023
Citation: Lopez-Moreno, H., Phillips, M., Diaz-Garcia, L., Torres-Meraz, M.A., De La Torre, F., Berro, I., Loarca, J., Mura, J.D., Ikeda, S., Atucha, A., Giongo, L., Lorizzo, M., Zalapa, J.E. 2023. A survey of key methods, traits, parameters, and conditions for measuring texture in cranberry (Vaccinium macrocarpon Ait.). Horticulturae. 9(4). Article 479. https://doi.org/10.3390/horticulturae9040479.
DOI: https://doi.org/10.3390/horticulturae9040479

Interpretive Summary: In the cranberry (Vaccinium macrocarpon Ait) industry, texture and firmness of the fruit are currently considered priority traits due to the relevance that they have in processed products such as sweetened dried cranberry (SDC), which have gained popularity in this crop. Despite this, to date no reliable methodology has been established to evaluate these traits in breeding programs. In this study, we examine key methodologies, texture traits, parameters, and conditions that are crucial to achieve a correct and efficient measurement of texture in cranberry fruits. Double compression, single compression, puncture, shearing and Kramer shear cell methodologies were successfully implemented in cranberry resulting in a total of 47 texture features. These traits allowed the evaluation of the texture of the cranberry fruit based on factors that are determinants such as flesh, structure and skin. Relevant information about factors that affect the performance of texture measurements such as optimal sample size, storage time, fruit texture-size correlation, fruit temperature and orientation, optimal speed/strain combination, and the effect of probe diameter is also reported. In addition, we also highlight certain texture traits of the compression and puncture methods that could potentially be used to test varieties and help breeding programs, although further analysis is necessary.

Technical Abstract: In the cranberry (Vaccinium macrocarpon Ait) industry, texture and firmness of the fruit are currently considered priority traits due to the relevance that they have in processed products such as sweetened dried cranberry (SDC), which have gained popularity in this crop. Despite this, to date no reliable methodology has been established to evaluate these traits in breeding programs. In this study, we examine key methodologies, texture traits, parameters, and conditions that are crucial to achieve a correct and efficient measurement of texture in cranberry fruits. Double compression, single compression, puncture, shearing and Kramer shear cell methodologies were successfully implemented in cranberry resulting in a total of 47 texture features. These traits allowed the evaluation of the texture of the cranberry fruit based on factors that are determinants such as flesh, structure and skin. Relevant information about factors that affect the performance of texture measurements such as optimal sample size, storage time, fruit texture-size correlation, fruit temperature and orientation, optimal speed/strain combination, and the effect of probe diameter is also reported. IIn addition, we also highlight certain texture traits of the compression and puncture methods that could potentially be used to test varieties and help breeding programs, although further analysis is necessary.