“…The results obtained in this work showed that all seed textural parameters increased logarithmically during ripening, including hardness, toughness, fracturability, elasticity, stiffness and crispness. This did not agree with another study previously performed on Cabernet Sauvignon grape seeds, which reported that, among the instrumental mechanical properties tested (break force, break energy, Young's modulus of elasticity and deformation index), only the seed Young's modulus of elasticity increased during ripening . In the literature, this parameter was wrongly expressed by the slope of the initial part of the curve, which should correspond to the seed stiffness (measure of the resistance offered by the seed to deformation) and not to the Young's modulus of elasticity expressed as the ratio of stress (pressure) to strain (dimensionless) as reported in the present study.…”