MECHANICAL ASSESSMENT OF TEXTURE OF SWEET CHERRIES - EFFECTS OF FREEZING

In this study the authors analysed which objective mechanical paramete rs, obtained by means of penetration, shear and Kramer shear cell test s, best explain the results obtained through sensorial assessment of t he texture of six varieties of sweet cherry, and the changes undergone therein during the freezing process. The results suggest that the mec hanical parameters selected should be independent of sample weight and volume, and that sample preparation should be as non-destructive as p ossible. All the mechanical test parameters used in this work discrimi nate between varieties, but not all are useful for assessing the effec t of freezing. The maximal force displayed on the shear-test curve is the parameter that best reflects the firmness of the product whether f resh or frozen. The slope of the penetration-test curve best reflects the variations in turgidity of the fruit as a consequence of freezing.