ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Preharvest factors affecting postharvest texture

Carl E. Sams

Postharvest Biology and Technology Vol: 15 Issue: 3 Pages: 249-254.

1999

บทคัดย่อ

Texture in food products is generally defined as the overall feeling that a food gives in the mouth and is therefore comprised of properties that can be evaluated by touch. Biochemical components such as lipid content, cell wall content and composition, particle size and shape, moisture content and mechanical factors all contribute to food texture. Texture can be determined by both subjective (direct human evaluation) and objective (quantitative instruments such as shear and pressure testers) methods. A large number of factors affect the texture of a plant product. This review will focus on the preharvest factors that influence texture. Abiotic factors such as available soil moisture, temperature, relative humidity, and nutrient availability directly influence texture. There is also a genetic influence on texture, and cultivars within a species vary significantly in textural attributes. Within a cultivar there is often a large difference in texture associated with maturity at the time of harvest. The preharvest environmental, cultural, physiological and genetic factors affecting texture will be discussed in general, with emphasis given to preharvest plant nutrition as it affects textural quality of fruits and vegetables.