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Textural Quality Assessment for Fresh Fruits and Vegetables

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Book cover Quality of Fresh and Processed Foods

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 542))

Abstract

Texture is critical to the acceptability of fruits and vegetables, both fresh and cooked. This article focuses primarily on texture measurement of fresh (raw, uncooked) fruits and vegetables. It is important to remember that fruits and vegetables continue to metabolize, synthesize, and catabolize after harvest. In order to study the chemical and physiological mechanisms of textural changes during the development and senescence of fruits and vegetables, it is critical to be able to measure the texture. Although the term is widely used, texture is not a single, well-defined attribute. It is a collective term that encompasses the structural and mechanical properties of a food and their sensory perception in the hand or in the mouth.

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Authors and Affiliations

  1. Produce Quality and safety Laboratory, USDA, Agricultural Research Service, Beltsville, Maryland, 20705-2350, USA

    Judith A. Abbott

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  1. Judith A. Abbott
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Editors and Affiliations

  1. Memorial University of Newfoundland, St. John’s, Newfoundland, Canada

    Fereidoon Shahidi

  2. Spanier Consulting, Rockville, Maryland

    Arthur M. Spanier

  3. Rutgers University, New Brunswick, New Jersey

    Chi-Tang Ho

  4. AgResearch Ltd., Hamilton, New Zealand

    Terry Braggins

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Abbott, J.A. (2004). Textural Quality Assessment for Fresh Fruits and Vegetables. In: Shahidi, F., Spanier, A.M., Ho, CT., Braggins, T. (eds) Quality of Fresh and Processed Foods. Advances in Experimental Medicine and Biology, vol 542. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9090-7_19

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  • DOI: https://doi.org/10.1007/978-1-4419-9090-7_19

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