TEXTURE OF TEMPERATE FRUITS
作者:
MALCOLM C. BOURNE,
期刊:
Journal of Texture Studies
(WILEY Available online 1979)
卷期:
Volume 10,
issue 1
页码: 25-44
ISSN:0022-4901
年代: 1979
DOI:10.1111/j.1745-4603.1979.tb01306.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTTemperate 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.
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