Measure the texture of fruit and vegetables

The measurement of texture in fruit and vegetable products is a fundamental practice that serves as a critical tool for scientifically assessing and optimising the quality, sensory attributes, and processing methods of these agricultural staples.

Texture analysis provides quantifiable data on attributes such as firmness, juiciness, crispness, and mouthfeel, offering a rigorous evaluation of the textural properties of fruits and vegetables. This analytical approach not only informs the development of product formulations and processing techniques but also plays a pivotal role in ensuring consistency and sensory satisfaction for consumers.

In essence, the scientific measurement of texture in fruit and vegetable products is a cornerstone practice that drives advancements in both product innovation and quality assurance within the food industry.

Texture plays a significant role in the quality and acceptability of fruits and vegetables, whether fresh or processed.

Here's how a Texture Analyser can be applied:

• Optimum harvest: Assessing the ripeness and quality of fruits like apples, pears, or tomatoes.
• Formulation of processed products: For products like fruit jams, vegetable purees, or vegetable patties, understanding how ingredients affect texture is vital as many fruit and vegetable products might contain stabilisers, preservatives, or other additives. A Texture Analyser supports this R&D phase.
• Optimising processing conditions: Texture can change with processing methods, such as boiling, blanching, or freezing. Using a Texture Analyser aids in refining these conditions for optimal texture retention.
• Quality assurance and control: Consistent texture is an indicator of quality, especially in products like packaged salads or canned fruits. Regular texture analysis ensures each batch meets the expected standards.
• Shelf life studies: Over time, the textural properties of fruits, vegetables, or their products might change. Measuring the sound and force when biting into crispy vegetables like carrots or cucumbers, for example. For elongated vegetables like green beans or asparagus, evaluating their snapping quality. Regular texture analysis can help monitor these changes and inform decisions about product freshness or quality.
• Packaging assessment: Certain packaging methods or materials can influence product texture, especially in terms of moisture retention or gas exchange. Texture analysis aids in choosing optimal packaging solutions.
• Effects of storage conditions: Different storage temperatures, humidity levels, or light exposures can affect the texture of fruits and vegetables. A Texture Analyser can evaluate these impacts, leading to improved storage guidelines.
• Evaluating genetic variants: As new fruit or vegetable strains are developed for improved shelf life or taste, it's crucial to understand any resultant textural changes.
• Assessing mechanical damage: For products that might be subjected to mechanical forces during transport or storage, understanding textural resilience or can guide handling guidelines and decide on stacking heights.

Innovation in the fruit and vegetable sector, combined with tools like Texture Analysers, can ensure that consumers receive high-quality, nutritious, and appealing products.

A Texture Analyser can measure a wide range of textural properties pertinent to fruits and vegetables products:

By accurately measuring these textural properties, producers can make informed decisions about harvesting times, storage conditions, and processing parameters.

Whether its providing the solution for Agrana Fruit to improve their product quality, allowing the University of Turin to measure grape crunchiness, offering a method for the Cyprus Agricultural Research Institute to measure watermelon harvest texture or providing a quality measurement tool for the new generation of Vertical Farming, a Texture Analyser is adaptable and flexible in its application to measure the bespoke texture of your product and then enable its quality to be controlled in your manufacturing to guarantee consistency and customer satisfaction.

With deep expertise in fruit and vegetable texture analysis, we’re well equipped to support innovation in this sector – just ask our customers.

A wide range of probes and attachments can be attached to the instruments depending upon the product/material to be tested - whether it’s a multiple puncture rig used to assess melon ripeness, a bending test used to measure vegetable flexibility with varying storage conditions or a compression test employed to understand the bruising potential of fruit when stacked in boxes. 

Over the years, we have collaborated with leading scientists and organisations to develop attachments for the AACCI Standard Method 56-36.01 for determining firmness of cooked pulses, the Multiple Puncture Probe for measurement of variable textures and the Acoustic Envelope Detector for the extra dimension of sound measurement.

The examples provided illustrate a selection of specialised attachments and commonly performed measurements within this application area. This list is not exhaustive; a wide range of additional options are available for the testing of fruit and vegetable products. All instruments in the Texture Analyser range can be used to perform the tests described.

If individual samples are self-supporting, already ready for testing and do not require the probe to be cleaned between tests, 20 units/minute can be tested with test settings optimised for fast throughput and an operator available to perform all of the tests.

Exponent Connect software includes a comprehensive range of test methods for alternative protein products, all instantly accessible at the click of a button. We streamline your texture testing process, ensuring faster access to methods and ready-to-use analysis files for your product properties.

Fruits and vegetables play an integral role in the human diet, and innovations in this sector aim to improve nutritional quality, convenience, and sustainability.

Here are some of the newer ingredient and product ideas in fruit and vegetable research, development, and production and a typical academic reference to show how the Texture Analyser has already being applied: