RUFEREQ

The taste and texture are quality attributes that are critical in determining the acceptability of fruits by consumers. The fruit producers and wholesalers are therefore particularly interested in their measurement. Many authors working on the non-invasive techniques tried to replace the direct measurement of these attributes through sensory analysis with the instrumental measures. This paper reviews the most successful results with techniques based on propagation of optical or acoustic signals through fruit structures such as Visible-Near InfraRed Spectroscopy (V-NIRS), spectroscopy by fluorescence and sonometry. The limits of each technique are underlined as well as their capacity to classify fruits in different categories by their degree of maturity, origin or production techniques.

Emira Mehinagic