The Importance Of Texture

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This review examines both the preharvest, and the postharvest factors which influence texture in fruit. Texture is an important aspect of eating quality for consumers. Texture is often overlooked by consumers unless it is markedly different from what is expected from the product (Szczesniak et al). In the case of an unexpectedly unpleasant texture, customer satisfaction is significantly impeded. Consumers use texture as an indication of the state of food to determine whether or not it is good to eat. This marks the importance of establishing optimal texture during preharvest fruit development, and maintaining optimal texture during storage.
There is no consistently used definition of texture in the scientific world despite the ubiquitous use of the word. Furthermore, textural evaluations of fruit are frequently based only on firmness of homogenous tissue. Bourne (1980) defined textural properties of food as “that group of physical characteristics that are sensed by the feeling of touch, are related to the deformation, disintegration and flow of the food under the application of a force, and are measured objectively by the functions of force, time and distance”. For the purpose of this review, Bourne’s definition will be used. Significant variations in what constitutes desirable or undesirable textural qualities exist from fruit to fruit. Considering this fact, desirability of certain textural qualities will be explicitly stated when discussing specific fruit.
Texture in

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