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

Abstract

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