Author
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Wang, Chien |
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Submitted to: Proceeding Intl Symposium Postharvest Science Technology Horticulture Crops
Publication Type: Proceedings Publication Acceptance Date: 9/21/2000 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Fresh fruits and vegetables are highly perishable and their quality declines rapidly after harvest, especially if proper postharvest handling procedures are not followed. Changes in color, texture, nutrition, and flavor all affect the market quality of fruits and vegetables. Tissues of fresh fruits and vegetables are composed of living cells, and continue to respire, metabolize, and lose moisture after harvest. These processes lead to the deterioration and breakdown of tissues. Other factors which enhance quality decline are bruising, mechanical injury, physiological disorders, and pathological diseases. Desirable quality maintenance can be achieved by harvesting fruits and vegetables at optimal maturity and storing them at proper temperature, humidity, and atmosphere. Good sanitation is also important to reduce losses due to contamination and diseases. Quality evaluation includes measurements of color, texture, flavor, and nutritional value. Methods for measuring these quality attributes can be destructive or nondestructive. Color can be measured with a colorimeter. Texture can be assessed by several instruments using puncture, compression, deformation, or shearing methods. Flavor is usually judged by sensory taste panels, and volatile aroma compounds are analyzed by gas chromatography. Nutritional values are determined by chemical analysis, gas chromatography, or high performance liquid chromatography. Internal defects can be detected nondestructively by a light transmittance method or nuclear magnetic resonance imaging technique. |
