Author
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Abbott, Judith |
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Submitted to: Encyclopedia of Food Science and Technology
Publication Type: Review Article Publication Acceptance Date: 7/19/1999 Publication Date: N/A Citation: N/A Interpretive Summary: This is a review article that is not reporting original scientific research and therefore no interpretive summary is needed. Technical Abstract: Quality of food crops is not a single characteristic but comprises many properties or attributes. Quality encompasses sensory properties (appearance, texture, and flavor), nutritive values, chemical constituents, mechanical properties, functional properties, and defects. Instrumental methods of quality evaluation generally measure chemical constituents or physical properties of the commodity that can be related directly or indirectly to functional behavior or sensory acceptability. Nondestructive instrumental methods for measuring quality involve electromagnetic (visible and near infrared light, X-ray, and magnetic resonance), electrochemical, or mechanical (force, deformation, or vibration) responses. These principles and their applications to quality evaluation of horticultural commodities are reviewed. |
