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August 1, 1972Journal of Texture Studies

Sensory and Objective Measurements of Peach Firmness

Essex E. Finney Judith A. Abbott

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Abstract

A non‐destructive random‐vibration technique was used to test whole intact peaches over the frequency region 250–10000 Hz. Changes in the vibration properties of peaches during maturation and ripening were related to changes in fruit firmness. Vibration measurements in the frequency region 2–5 kHz provided the best correlations with pressure test measurements and with sensory firmness ratings. Such correlations were in general greater than 0.80.

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Finney et al. (1972) studied this question.

synapsesocial.com/papers/6aa910981f04c152af43f284 https://doi.org/10.1111/j.1745-4603.1972.tb00639.x

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