We review nondestructive techniques for measuring internal and external quality attributes
of fruit and vegetables, such as color, size and shape, flavor, texture, and absence of …

Apples are susceptible to a wide range of defects that can occur in the orchard and during
the post-harvest period. Detection of these defects by non-destructive sensing techniques is …

Drawing together literature from a variety of fields, Food Texture and Viscosity, Second
Edition, includes a brief history of this area and its basic principles. It reviews how texture …

Firmness, soluble solids content and acidity are important factors determining eating quality
of apples. Tests with consumers confirmed that acceptance can be predicted by instrumental …

The aroma and texture of three different apple cultivars, harvested at three maturity stages,
were analyzed by sensory and instrumental analysis. The emphasis was on the …

The texture and taste of three different apple cultivars were analysed by sensory and
instrumental analysis (penetrometry, double compression, spectroscopy) after prolonged …

Melon fruit properties are extremely different within the species and texture is one of the
quality features that most influences its acceptance. The aim of this study was the …

Mealiness is a symptom of fruit physiological disorder, which is characterized by abnormal
softness and lack of free juice in the fruit. This research investigated the potential of …

Texture is a major component of consumer preference for eating-quality in apple. A
quantitative genetic analysis of traits associated with fruit-flesh firmness was carried out. This …

Nowadays, many researches have been accomplished on the attributed quality assessment
of agricultural products. Fruits have significantly contributed to these researches because of …