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

[31] RILEY R.G., KOLUTTUKUDY P.E., Effect of treatment with calcium ion‐containing formulations on the firmness of Golden Delicious apples, Hort. Sci., 11, pp. 249-251, (1976)
[32] ROBINSON W.B., HOLGATE K.C., How ripe is a “ripe” plum?, Farm Res., 15, 3, (1949)
[33] ROSE D.H., HALLER M.H., HARDING P.L., Relation of temperature of fruit to firmness in strawberries, Proc. Am. Soc. Hort. Sci., 32, pp. 429-430, (1934)
[34] SMOCK R.M., NEUBERT A.M., Apples and Apple Products, (1950)
[35] STERLING C., Sclereid development and the texture of Bartlett pears, Journal of Food Science, 19, pp. 433-443, (1954)
[36] STERLING C., Texture and cell‐wall polysaccharides in foods, Recent Advances in Food Science, 3, pp. 259-281, (1963)
[37] SZCZESNIAK A.S., Classification of textural characteristics, Journal of Food Science, 28, pp. 385-389, (1963)
[38] SZCZESNIAK A.S., BRANDT M.A., FRIEDMAN H.H., Development of standard rating scales for mechanical parameters of texture and correlation between the objective and sensory methods of texture evaluation, Journal of Food Science, 28, pp. 397-403, (1963)
[39] SZCZESNIAK A.S., General Foods texture profile revisited – Ten years perspective, Journal of Texture Studies, 6, pp. 5-17, (1975)
[40] WAUGH F.A., Fruit Harvesting, Storing and Marketing, (1901)

← 1 2 3 4 5 →