Current concepts on the texture of fruits and vegetables

Recent research on the texture of fruits and vegetables is evaluated with regard to the relationship between the various facets of perceived texture such as cohesiveness, etc. and the geometrical, physical, and chemical properties of food. The role of polymeric materials such as pectin and cellulose, and their interaction with other components, receives special attention. Coming under consideration are the size of the cells, turgor and factors affecting it, the mechanical properties of cell walls and intercellular adhesion. The influences of storage, heat, chemicals, and enzymes on these characteristics provide insight into their fundamental contributions to texture. Further, the chemical composition and structural components of comminuted foods are related to their texture and rheology.