Observations on Strawberry Texture a Three‐pronged Approach

Abstract

Sensory, instrumental and microscopic methods of evaluation were combined to permit relating textural parameters to structural characteristics of fresh, frozen and rehydrated freeze-dried strawberries. Large cells and thin cell walls appear to account for the ease of textural damage. Degradation of cell walls, cell rupture and plasmolysis caused by senescence or processing are responsible for softening, loss of crispness and easy juice release. A good agreement was obtained between the three methods of texture evaluation.

Texture is a sensory property

“…Then, a second dimension -rate of juice release on sequential chews -was added while studying strawberries (Szczesniak & Smith, 1969) and meat (Szczesniak, Sloman, Brandt & Skinner, 1963b) processed in ways that altered their water holding capacity. A detailed evaluation of a variety of foods of plant origin by an analytical panel suggested that at least five perceptions may be combined in the human brain to form an opinion about juiciness of a food product.…”

Mechanical Damage Of Strawberry During Harvest And Postharvest Operations

“…Main changes in fruit composition only happen during maturation process and in contact with the mother plant (Cordenunsi, 2005). Softening of the fruits as they ripen involves thinning of cell walls and liquefaction of cell contents (Szczesniak and Smith, 1969). The large cells and thin cell walls in strawberry fruits contribute to their high level of susceptibility to mechanical damage (abrasions, cuts, bruising, and juice leakage) (Kader, 1991).…”

Estimación de los daños físicos y evaluación de la calidad de la fresa durante el manejo poscosecha y el transporte simulado

“…La zona de haces representa los tejidos conductores y está compuesta por el xilema y el floema. Los xilemas son filamentos largos ahuecados compuestos de células muertas cuyas paredes desarrollan engrosamientos secundarios en forma de anillos, espirales y redes, éstos sirven como tejidos conductores de agua y los tubos largos que transportan alimento corresponden al floema (Szczesniak y Smith, 1969). La parte central del fruto, médula o corazón, puede estar muy o poco desarrollada.…”

“…En un estudio realizado por Szczeniak y Smith (1969), observaron que no existen cambios en las células del xilema y la epidermis durante el congelamiento, pero sí existe una ruptura significativa en las células del parénquima. También se ha visto que las variedades con células grandes sufren más daño que aquéllas con células pequeñas.…”

“…Estas características estructurales indudablemente explican la gran fragilidad de su estructura (Szczesniak y Smith, 1969).…”