The firmness of kiwifruit was determined using a sensory panel and either a Magness-Taylor fruit pressure tester (FPT) or an FPT probe on an Instron. Regression equations were derived for panel ratings as a function of firmness. Despite statistically significant COP relations, the objective measurements were not a very good index of sensory texture. Regression equations were also derived for fruit firmness as a function of storage time. A highly significant relationship was obtained between the texture of kiwifruit with the skin off versus that with the skin on, suggesting that the current practice of removing the kiwifruit skin before making puncture tests is unnecessary. 27 5 Journal of Texture Studies 15 (1984) 275-283. All rights reserved. 0
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