An objective indicator of the ripening level of fruit is the peel texture. A texturometer was used to determine the penetration stress as a function of ripening time in mature-green pineapples (Red Spanish). The ripening was achieved under controlled temperature (65° F) and relative humidity (85%) conditions. Penetration stress as a function of ripening time showed significant differences. These differences were used to classify the ripening stage of the fruit. Meanwhile, pineapples showed a penetration stress profile which coincided with the traditional ripening classification in terms of the peel color and its distribution on the fruit.
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