Influence of cultivar, fruit maturity and fruit anatomy on apple sauce particle size and texture

摘要: Summary Particle size distribution, which largely determines the texture of finished apple sauce, was studied in relation to fresh fruit properties five cultivars. The different effect that continuing storage has on particle distribution depending cultivar, is reported. Light microscopy supported conclusion cell wall components affecting separation cells, and possibly re-aggregation some instances, are mainly involved these commercially important variations texture. possibility vascular tissues starch granules cells may be other, lesser contributors sauce discussed. study emphasizes cultivar dependency