The measurement of texture is important for assessing fruit maturity, storage potential, and consumer preferences. There are two common methods for measuring texture. An eminent scientist described these as the "drop a heavy weight on the fruit and measure the degree to which it is squashed" method, and the "determine how hard you have to poke it with a pencil before it gives method". Most New Zealand industries are familiar with the second method, which is traditionally measured using a penetrometer (Figure 1).
展开▼
