TEXTURE OF TEMPERATE FRUITS

被引：33

作者：

BOURNE, MC

机构：

[1] New York State Agricultural Experiment Station, Institute of Food Science, Cornell University Geneva, Geneva, New York

来源：

JOURNAL OF TEXTURE STUDIES | 1979年 / 10卷 / 01期

关键词：

D O I：

10.1111/j.1745-4603.1979.tb01306.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Temperate fruits may be classed into two groups on the basis of their texture. One group comprises fruits that soften greatly as they ripen. These are characterized by a soft melting texture and usually have a relatively short shelf life. The measurement of the texture of these fruits is relatively straightforward. The second group encompasses fruits that soften moderately as they ripen. These are characterized by a firm, crisp, fracturable texture and have a relatively long storage life. The measurement of their texture poses a number of complex problems. Some factors that affect the firmness of temperate fruits are the kind, size, variety, maturity and temperature of the fruit, and cultural factors. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：25 / 44

页数：20

共 43 条

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