Journal ArticleDOI
Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing
TLDR
In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed and both instrumental and sensory measurements for determining these critical quality attributes are discussed.Abstract:
The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products are factors critical to consumer acceptance and the success of these products. In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed. Both instrumental and sensory measurements for determining these critical quality attributes are discussed. The advantages and disadvantages of sensory and instrumental quality measurements are described. A review of typical unit operations involved in the production of fresh-cut products is presented. The effects of fresh-cut processing techniques and treatments on sensory quality, including the appearance, texture, flavor (taste and aroma) of vegetables, and fruits are detailed.read more
Citations
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Journal ArticleDOI
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
TL;DR: This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials, focusing on the instrumental and visual measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages.
Journal ArticleDOI
Book reviewsHerbert Stone, Joel L. Sidel, Sensory evaluation practices, Academic Press, Orlando, FL (1985), p. 311, $39·50
Journal ArticleDOI
Towards a new definition of quality for fresh fruits and vegetables
TL;DR: In this paper, the authors provide a discourse on the relative significance of various factors configuring quality in fruits and vegetables, with emphasis on intrinsic factors pertaining to the preharvest period, and also on extrinsic factors shaping quality for supply chain stakeholders and consumers.
Journal ArticleDOI
Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part II: Chemical Structure, Color, and Intake of Anthocyanins
Julia Martín Bueno,Purificación Sáez-Plaza,Fernando Ramos-Escudero,A. M. Jiménez,Roseane Fett,Agustin G. Asuero +5 more
TL;DR: The anthocyanin pigments consist of two or three chemical units: an aglycon base or flavylium ring (anthocyanidin), sugars, and possibly acylating groups.
Journal ArticleDOI
Shelf life extension of fresh fruit and vegetables by chitosan treatment.
TL;DR: This review summarizes the most relevant and recent knowledge in the application of chitosan in postharvest disease control and maintenance of overall fruit and vegetable quality during postHarvest storage.
References
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Book
Focus Groups: A Practical Guide for Applied Research
TL;DR: In this article, the authors present a survey of the focus group research, focusing on the following topics: planning the group study, developing a questioning route, participants in a focus group, moderating skills, and conducting interviews with young people.
Book
Sensory Evaluation Techniques
TL;DR: This chapter discusses the Unified Approach to Difference and Similarity Testing Triangle Test Duo-Trio Test Two-Out-of-Five Test Same/Different Test and Applications.
Book
Sensory evaluation practices
Herbert Stone,Joel L. Sidel +1 more
TL;DR: In this article, the authors present an organization and operation of a Sensory Evaluation Program, including test strategy and the design of experiments, as well as test strategies and test strategies.
Journal ArticleDOI
Preharvest and postharvest factors influencing vitamin C content of horticultural crops.
Seung K. Lee,Adel A. Kader +1 more
TL;DR: The content of vitamin C in fruits and vegetables can be influenced by various factors such as genotypic differences, pre-harvest climatic conditions and cultural practices, maturity and harvesting methods, and postharvest handling procedures.