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SENSORY AND OBJECTIVE MEASUREMENTS OF PEACH FIRMNESS
Author(s) -
FINNEY ESSEX E.,
ABBOTT JUDITH A.
Publication year - 1972
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1972.tb00639.x
Subject(s) - sensory system , mathematics , sensory analysis , food science , horticulture , materials science , chemistry , biology , neuroscience
A non‐destructive random‐vibration technique was used to test whole intact peaches over the frequency region 250–10000 Hz. Changes in the vibration properties of peaches during maturation and ripening were related to changes in fruit firmness. Vibration measurements in the frequency region 2–5 kHz provided the best correlations with pressure test measurements and with sensory firmness ratings. Such correlations were in general greater than 0.80.