Open AccessRELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY DETERMINATION OF APPLE AND PEAR TEXTURE
Author(s) -
CHAUVIN MAITE A.,
ROSS CAROLYN F.,
PITTS MARVIN,
KUPFERMAN EUGENE,
SWANSON BARRY
Publication year - 2010
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.2010.00292.x
Subject(s) - pear , ultimate tensile strength , texture (cosmology) , compressive strength , mathematics , sensory analysis , compression (physics) , positive correlation , horticulture , sensory system , materials science , food science , chemistry , composite material , biology , artificial intelligence , computer science , medicine , image (mathematics) , neuroscience
The relationship between compressive forces, tensile forces and sensory perception of apple and pear texture was evaluated over two harvest years. A trained panel assessed the sensory attribute of apple and pear samples. Compressive forces were determined using a Guss Fruit Texture analyzer and Sinclair iQ™. Tensile determinations were obtained using a unique method employing both tensile and compression elastic modulus of the fruit tissue. Results showed that crispness, hardness and fracturability were significantly correlated (r = 0.80–0.90). Sinclair iQ™ System and Guss Fruit Texture measurements on apple (r = 0.78–0.83) and pears (r = 0.83) showed a significant correlation with sensory results for hardness. Tensile determinations predicted crispness in apples (r = 0.88) and pears (r = 0.85). A combination method of compressive and tensile determinations may offer the most accurate prediction of textural properties of apples and pears.PRACTICAL APPLICATIONS Apple and pear firmness is a primary measure of fresh quality. With apples and pears being such an important commodity in Washington State and firmness playing such an important role in fruit quality, more knowledge about tissue mechanics and its correlation with human perception is important for further development of the apple and pear industry. In response to the need to develop an instrumental determination of texture with a strong correlation to sensory evaluation, a new methodology was developed whereby the tensile properties of apples and pears were measured.