A Survey of Key Methods, Traits, Parameters, and Conditions for Measuring Texture in Cranberry (Vaccinium macrocarpon Ait.)

In the cranberry (Vaccinium macrocarpon Ait.) industry, textural properties and firmness of fruit are priority traits for producing processed products, such as sweetened dried (SDC), which have gained popularity in recent years. However, there is currently no reliable methodology screening these breeding programs. this study, we examine key methodologies, traits, parameters, conditions that necessary to accurately efficiently measure texture fruit. Double compression, single puncture, shearing Kramer shear cell methodologies were successfully implemented cranberry, resulting a total 47 features. These features allowed evaluation based on factors flesh, structure, skin. This study also examined than can affect performance measurements, including optimal sample size, storage time, texture-size correlation, temperature orientation, speed/strain combinations, effect probe diameter. The results suggests certain compression puncture could potentially be used test varieties aid