Author
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Wang, Chien |
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Submitted to: Effect of Preharvest and Postharvest Factors on Storage of Fruit
Publication Type: Proceedings Publication Acceptance Date: 8/1/1997 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Fresh fruits are highly perishable. Quality declines rapidly after harvest especially if proper postharvest handling procedures are not followed. Changes in color, texture, nutrition, and flavor all affect market quality of the fruits. Fruit tissues are composed of living cells and continue to respire, metabolize, and lose moisture after harvest. These processes lead to 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 at optimal maturity and storing fruits at proper temperature, humidity, and atmosphere. Good sanitation is also important to reduce quality loss due to 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 colorimeter. Texture can be assessed by several instruments using puncture, deformation, or shear 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 light transmittance method or nuclear magnetic resonance imaging technique. |
