MICROSCOPIC INVESTIGATIONS OF FRUIT TEXTURE

The texture of fruit is determined by the structure and behaviour of the fruit tissue.
A number of techniques for microscopic observation of fruit tissues are available that allow us to study texture at the tissue level through to the molecular level.
Unfortunately many of these methods involve considerable modification of what is a dynamic living system.
To address this we have used Low Temperature Scanning Electron Microscopy (LTSEM) extensively to assess mechanisms of tissue failure under tension.
This technique has led us to a general understanding of how tissues pull apart when subjected to tensile strain, how the mechanism of tissue failure changes during ripening, and how these may be related to sensory texture attributes.
We are now developing video microscopy techniques to allow us to view dynamic processes occurring during instrumental testing of fruit texture.
These techniques have been used on a number of fruits.
Here we describe ongoing work on pear.

International Postharvest Science Conference Postharvest 96

I.C. Hallett, F.R. Harker

https://doi.org/10.17660/ActaHortic.1998.464.63