Evaluation of Quality of Fruits and Vegetables

Buch | Softcover

648 Seiten

2011
Springer (Verlag)
978-94-010-8371-3 (ISBN)

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Acceptance or rejection of any edible commodity, whether it is raw or processed, is usually conditioned by sensory stimuli. The impact of these stimuli on the decision-making proce·ss is broadly termed sensory evaluation. Advances in sensory evaluation research have been slow in the past because of the human factor-the necessity to use highly trained sensory panels to conduct this research. High technology in strumentation and new understandings of sensory evaluations are now combining to make possible quantum jumps forward in sensory eval uation research. It is widely recognized that the sensory aspects of fruits and vegeta bles are affected by many factors, among them environment, variety, cultural practices, and handling practices. However, if one attempts to find a general reference or compilation of findings regarding this sub ject area there seems to be few, if any, available. A survey of the literature does suggest that in the past few years research into specific factors which influence the sensory aspects of fruits and vegetables has increased significantly. This increased interest in sensory research and the renewed national awareness of the value of research into pre and postharvest quality of fruits and vegetables prompted the Flavor Subdivision, Agricultural and Food Chemistry Division, American Chemical Society to sponsor a symposium entitled "Sensory Evalua tion of Fruits and Vegetables: Effect of Environment, Cultural Prac tices and Variety" during the 1982 meeting in Kansas City, Missouri.

1 Peach Quality Assessment: Fresh and Processed.- Quality Parameters.- Factors Affecting Quality of Fresh Peaches.- Quality of Processed Peaches.- Summary.- Looking to the Future.- References.- 2 Pear Fruit Quality and Factors That Condition It.- Flavor.- Texture.- Appearance.- Effects of Fruit Maturation, Ripening, and Storage on Pear Fruit Quality.- Effects of Climate and Culture on Pear Fruit Quality.- Prospective.- References.- 3 Apple Quality: Influences of Pre- and Postharvest Factors and Estimation by Objective Methods.- Sensory Quality.- Preharvest Influences.- Postharvest Influences.- Objective Measurements vs Sensory Quality.- References.- 4 Citrus: Sensory Quality as Related to Rootstock, Cultivar, Maturity, and Season.- Origin and History.- Types and Cultivars.- Production.- Composition.- Citrus Products and Their Utilization.- Technical Descriptions of Important Processed Citrus Products.- Sensory Flavor.- Objective vs Subjective Methods to Assess Internal Quality 94 Effect of Various Factors on Sensory Flavor Quality of Citrus Products.- Effect of Various Factors on Sensory Flavor Quality of Citrus Products.- Maturity.- Season to Season.- References.- 5 Grape Juice: Influences of Preharvest, Harvest, and Postharvest Practices on Quality.- Grape Quality Standards.- Grape Juice Composition.- Factors Influencing Quality of Grape Juice.- Vineyard Management.- References.- 6 Muscadine Grapes: Factors Influencing Product Quality.- Cultivars.- Composition of Muscadine Grapes.- Fresh Market Use.- Processed Products.- Future Research Needs.- References.- 7 Cranberries: Effects of Production and Processing on Sensory Quality.- Culture.- Quality Characteristics.- Factors Influencing Color Quality.- Suggestions for Future Research.- References.- 8 Strawberry Quality:Influence of Cultural and Environmental Factors.- Composition of the Fruit.- Quality of Processed Strawberries.- Summary.- Looking to the Future.- References.- 9 Sweet Potatoes: Effects of Cultivar and Curing on Sensory Quality.- Text.- Summary.- A Look to the Future.- References.- 10 Peanut Quality: Effects of Cultivar, Growth, Environment, and Storage.- Botanical Variety Differences.- Cultivar Comparison by Volatile Profiles.- Proximate Composition of Peanuts.- Peanut Maturity.- Raw Peanut Flavor.- Roasted Peanut Flavor.- Subjective Evaluation of Roasted Peanuts.- Quality Changes during Storage of Peanuts.- Moisture as a Storage Variable Affecting Quality.- Peanut Quality—Future Research Needs.- References.- 11 Carrot Flavor: Effects of Genotype, Growing Conditions, Storage, and Processing.- Genetic Influences.- Effect of Growing Conditions.- Flavor Changes in Storage.- Processing Effects.- Research Needs.- References.- 12 Green Beans: Effects of Modified Cultural Practices and Varietal Improvement on Sensory Quality.- Cultural and Varietal Research.- Sensory Aspects of Cultural and Varietal Research on Green Beans.- References.- 13 Sweet Corn Aroma: Studies of Its Chemical Components and Influence on Flavor.- Identification of Odor Components in Sweet Corn Kernels.- Studies of DMS in Sweet Corn.- Relative Importance of Aroma in Determining Overall Flavor.- Summary.- References.- 14 Tomato Flavor: Effects of Genotype, Cultural Practices, and Maturity at Picking.- Composition.- Genotypic Variation for Flavor.- Cultural Practices.- Maturity or Ripeness When Picked.- References.

Zusatzinfo	648 p.
Verlagsort	Dordrecht
Sprache	englisch
Maße	152 x 229 mm
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	94-010-8371-1 / 9401083711
ISBN-13	978-94-010-8371-3 / 9789401083713
Zustand	Neuware