Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

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Figure 1
Schematic drawing of a universal testing machine (reprinted by permission from Letaief 2007).
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Figure 2
Principal probes and tools used in texture analysis: (A) UTM base with perforated platform; (B) flat probe (Ø 100 mm) used in table-grape compression test; (C) flat probe (Ø 25 mm) used in winegrape compression test; (D) flat probe (Ø 35 mm) used in seed compression test; (E) flat probe (Ø 2 mm) used for skin thickness evaluation; (F) needle or conic probe (Ø 2 mm) used for table-grape and winegrape skin hardness evaluation; (G) rounded probe (Ø 0.16 mm) used for winegrape skin hardness evaluation; (H) probe and platform used in pedicel traction test.
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Figure 3
Typical curves acquired by UMT during different texture tests: (A) single compression test of whole berry (force/deformation); (B) double compression or TPA test of whole berry (force/deformation); (C) double compression or TPA test of whole berry (force/time); (D) double compression or TPA test of whole berry (stress/strain); (E) compression test for skin thickness assessment (force/distance); (F) single compression test of berry seed (force/time); (G) puncture or penetration test of berry skin (force/time); (H) traction test for pedicel detachment resistance assessment (force/time).

Table 1
Operative conditions reported in literature for the measurement of grape textural characteristics.
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