Articles
METHODS FOR DETERMINING QUALITY OF FRUITS AND VEGETABLES
Article number
379_70
Pages
559 – 568
Language
Abstract
Quality of fruits and vegetables can be determined objectively by measuring the physical and/or chemical components related to the attribute.
Texture/firmness, taste, flavor and smell, and nutritional quality can be estimated by destructive methods and some can be estimated by nondestructive methods.
Some of the nondestructive methods, which employ optical, vibrational, electrical, nuclear magnetic resonant, and gas analysis techniques, have potential for commercial application.
Texture/firmness, taste, flavor and smell, and nutritional quality can be estimated by destructive methods and some can be estimated by nondestructive methods.
Some of the nondestructive methods, which employ optical, vibrational, electrical, nuclear magnetic resonant, and gas analysis techniques, have potential for commercial application.
Quality of fresh fruits and vegetables is generally based on the chemical composition or physical characteristics or a combination of these two factors.
Attributes of interest to the consumers are visual appearance, texture/firmness, sensory, nutritional and food safety.
These can be estimated by destructive methods and some by nondestructive methods.
Authors
A.E. Watada
Keywords
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