RElationship between instrumental and sensory determination of apple and pear texture

Abstract

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. © 2010 Wiley Periodicals, Inc.