Only relatively recently have modern techniques in texture analysis been implemented in the fruit sector. The embracement of more advanced testing methods and technologies has been led by increased fruit consumption in the consumer sphere, in turn boosted by increased health awareness and a global trend towards healthier living. Historically considered a ‘low value-added’ commodity, agricultural produce such as fruit has failed to attract the same level of investment and sophistication of analysis into the correlations between structural characteristics and consumer acceptability as processed foods have.
