Abstract: Six texture profile analysis (TPA) parameters of strawberry fruits were measured under varying conditions of test speed, dwell time and compression distance. In addition, different parts of strawberry fruits were compared for differences in six TPA parameters. The results showed that some TPA parameters necessarily varied with each of the three test conditions, and compression distance resulted in the most prominent changes in adhesiveness, resilience and cohesiveness among them. Although different parts of strawberry flesh did not significantly differ in their hardness, adhesiveness or springiness, the middle part exhibited distinctly higher chewiness, cohesiveness and resilience when compared to the bottom part.

Key words: strawberry, texture profile analysis (TPA), parameter settings, different parts