The role of tissue microstructure in the textural characteristics of minimally processed fruits

ALZAMORA, S. M.; CASTRO, M. A; NIETO, A. B.; VIDALES, S. L.; SALVATORI, D. M.

En Minimally Processed Fruits and Vegetables

ASPEN PUBLICATION

Lugar: Aspen, Maryland; Año: 2000; p. 153 - 171

Texture is one of the most important but least understood quality determinants in fruits and vegetables. On a global basis, there is an increasing demand for improved texture and high quality in fruits. The atttactive features of fruits contribute not only to their aesthetic qualitied, but also to their mineral and vitamin content and antioxidant properties. In this chapter, after a brief description of key structural elements, we present some our recent attempts to correlate the cellular parameters within the changes in the mechanical properties of some minimally processed fruits.