Texture Evaluation Of Horticultural Crops

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Abstract
The perception of food acceptability may be divided into 3 major categories: (a) appearance (color, shape) is based on optical properties; (b) flavor (taste and odor) is the response of the receptors in the oral cavity to chemical stimuli; (c) touch, is the response of the tactile senses to physical stimuli that results from contact between some part of the body and the food. The sensation of touch is commonly called “texture” but has also been called “kinesthetics” (24) and “haptaesthesis” (30). Texture is an important quality attribute of horticultural products and should be given equal weight with appearance and flavor for most commodities.

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