Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

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Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation (2016, background): “To the consumer, there re two factors that most influence the mouth feel of a fruit or egetable: hardness and juiciness (Toivonen and Brummell, 2008). ardness is a decisive attribute for consumer acceptance (Hoehn t al., 2003; Harker et al., 2008), as hardness loss is perceived to be ssociated with…”
Regulatory Mechanisms of Textural Changes in Ripening Fruits (2010, positive): “Major classes of cell wall polysaccharides are modified to varying levels during fruit ripening, and a scheme depicting softening and those major cell wall modifications occurring in ripening have been proposed for melting-flesh peach by Toivonen and Brummell (2008).”
Potential of antimicrobial active packaging ‘containing natamycin, nisin, pomegranate and grape seed extract in chitosan coating’ to extend shelf life of fresh strawberry (2016, background): “Firmness is associated with the cell wall strength of the tissue (Toivonen and Brummell, 2008) As expected, this parameter decreased in the coated and uncoated fruits.”