Evaluation of strawberry texture in close relation with their anisotropy

Abstract

The aim of this study was to determine the anisotropy of three strawberry varieties (Coral, Darselect, and Elsanta) related to texture profile analysis and texture parameters of creep curves. Color and physico-chemical properties were determined and a correlation was established with texture properties. The texture parameters were negatively related with moisture content, whereas the coefficient of anisotropy showed a significant positive correlation with hardness and texture parameters of creep curves (p < 0.01). The Darselect variety in different stages of ripeness (nearly ripe, ripe, and over ripe) showed the highest coefficient of anisotropy, the highest hardness, and simultaneously, a greater resistance to mechanical stress.