Fruit and Vegetable Quality

forces were measured (Figure 10.4). The adverse effect of increasing
firmness was consistent in both experiments. The dislike of soft fruits
amounted only to low absolute values, and there was no negative cor-
relation to the liking of the mouthfeel, and so on.

Consumer Clusters

Auerswald et al. (1999) reported a tomato storage experiment, where
initial fruit firmness was assessed ideal, too soft and too firm by one
third of the consumers each. Postharvest softening led to significant dif-
ferences in overall impression (liking) and liking of taste, dependent on

192 INSTRUMENTAL DATA—CONSUMER ACCEPTANCE

Experiment 1 Experiment 2

min mean max min mean max

Puncture force (N) 5.4 9.6 12.1 11.3 13.2 15.1

Pressure firmness (kPa) 30.4 35.0 42.0 30.2 41.0 53.9

Dislike firmness 0.0 1.6 11.2 0.0 11.5 29.4

Peel disturbs 30.9 39.6 47.2 42.9 50.3 56.5

Table 10.5. Texture Measurement Ranges and Consumer Dislike Values.

FIGURE 10.4Acceptance vs. instrumental measurement: recommendable95.3
3.51 * puncture force, R0.84.