{"title":"桃、油桃硬度特性影响因素的综合分析。","authors":"Xuan Luo, Huirong Xu, Zunzhong Ye","doi":"10.1111/jtxs.70041","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Penetration test is the most direct and widely recognized standard method for assessing fruit firmness. Texture analyzers are increasingly employed for accurate fruit firmness measurement, offering advantages in reducing operator errors compared to the traditional manual test. The diverse options of texture analyzers provide flexibility for users, but also present challenges for standardizing firmness measurements. In addressing these issues, factors influencing firmness characterization, including peeling, probe size, penetration speed, penetration depth, and measurement parameters were analyzed for peach and nectarine. The results show that, compared to skin-off parameters, skin-on parameters exhibited absolute advantages for the nectarine cultivar. We also found the importance of probe size selection for accurate firmness detection for different cultivars, and it appears to be closely related to whether the fruits were peeled. The peach cultivar “HJ” is suitable for using a thicker probe (8 mm) after peeling, while the nectarine cultivar “ZNJH” is suitable for using a relatively thin probe (5 mm) with the skin on. The influence of speed is relatively low; however, a penetration speed of 5 mm/s is more recommended due to its better performance in capturing firmness differences. The force values at the steady phase of force-displacement curves perform best among all tested parameters. Penetration depths of 8 and 10 mm show no significant difference, suggesting that once the steady phase is reached, the influence of penetration depth is minimal.</p>\n </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5000,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A Comprehensive Analysis of Factors Influencing Firmness Characterization in Peach and Nectarine\",\"authors\":\"Xuan Luo, Huirong Xu, Zunzhong Ye\",\"doi\":\"10.1111/jtxs.70041\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>Penetration test is the most direct and widely recognized standard method for assessing fruit firmness. Texture analyzers are increasingly employed for accurate fruit firmness measurement, offering advantages in reducing operator errors compared to the traditional manual test. The diverse options of texture analyzers provide flexibility for users, but also present challenges for standardizing firmness measurements. In addressing these issues, factors influencing firmness characterization, including peeling, probe size, penetration speed, penetration depth, and measurement parameters were analyzed for peach and nectarine. The results show that, compared to skin-off parameters, skin-on parameters exhibited absolute advantages for the nectarine cultivar. We also found the importance of probe size selection for accurate firmness detection for different cultivars, and it appears to be closely related to whether the fruits were peeled. The peach cultivar “HJ” is suitable for using a thicker probe (8 mm) after peeling, while the nectarine cultivar “ZNJH” is suitable for using a relatively thin probe (5 mm) with the skin on. The influence of speed is relatively low; however, a penetration speed of 5 mm/s is more recommended due to its better performance in capturing firmness differences. The force values at the steady phase of force-displacement curves perform best among all tested parameters. Penetration depths of 8 and 10 mm show no significant difference, suggesting that once the steady phase is reached, the influence of penetration depth is minimal.</p>\\n </div>\",\"PeriodicalId\":17175,\"journal\":{\"name\":\"Journal of texture studies\",\"volume\":\"56 5\",\"pages\":\"\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2025-09-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of texture studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70041\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of texture studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70041","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
A Comprehensive Analysis of Factors Influencing Firmness Characterization in Peach and Nectarine
Penetration test is the most direct and widely recognized standard method for assessing fruit firmness. Texture analyzers are increasingly employed for accurate fruit firmness measurement, offering advantages in reducing operator errors compared to the traditional manual test. The diverse options of texture analyzers provide flexibility for users, but also present challenges for standardizing firmness measurements. In addressing these issues, factors influencing firmness characterization, including peeling, probe size, penetration speed, penetration depth, and measurement parameters were analyzed for peach and nectarine. The results show that, compared to skin-off parameters, skin-on parameters exhibited absolute advantages for the nectarine cultivar. We also found the importance of probe size selection for accurate firmness detection for different cultivars, and it appears to be closely related to whether the fruits were peeled. The peach cultivar “HJ” is suitable for using a thicker probe (8 mm) after peeling, while the nectarine cultivar “ZNJH” is suitable for using a relatively thin probe (5 mm) with the skin on. The influence of speed is relatively low; however, a penetration speed of 5 mm/s is more recommended due to its better performance in capturing firmness differences. The force values at the steady phase of force-displacement curves perform best among all tested parameters. Penetration depths of 8 and 10 mm show no significant difference, suggesting that once the steady phase is reached, the influence of penetration depth is minimal.
期刊介绍:
The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference.
Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to):
• Physical, mechanical, and micro-structural principles of food texture
• Oral physiology
• Psychology and brain responses of eating and food sensory
• Food texture design and modification for specific consumers
• In vitro and in vivo studies of eating and swallowing
• Novel technologies and methodologies for the assessment of sensory properties
• Simulation and numerical analysis of eating and swallowing