Evaluation of quality of fruits and vegetables
1985
Pattee, Harold E.
Abstract: The proceedings of a 1982 symposium presents 14 authoritative reviews for food technologists and undergraduate and graduate students in food science is intended to serve as a general reference text on factors affecting the sensory quality of 13 fruits and vegetables. Aspects of food quality assessment and control characteristics and methodoloty are covered under the characteristics and methodology are covered under the areas of pre- and post-harvest physiology, food processing, and sensory evaluation. Fruits covered are: peaches (quality assessment for fresh and processed products); pears (factors that condition quality); apples (pre- and post-harvest influences on quality and methods for their object ive estimation); citrus fruits (rootstock, cultivar, maturity, and season); grape juice (influences of harvest and pre- and post-harvest practices); muscadine grapes (factaors affecting product quality); cranberries (effects of production/p rocessing on sensory quality); and strawberries (effects of cultural and environmental factors). Vegetables include: swe et potatoes (effects of cultivar and curing on sensory quality); peanuts (effects of cultivar, growth, environment, and storage); carrots (effects of genotype, growing conditions, storage, and processing); green beans (effects of modified c ultural practices add varietal improvement); sweet corn (influence of chemical components on flavor and aroma); and toma toes (effects of genotype, cultural practices, and harvest maturity). Literature citations are presented at the end of e ach review, and illustrations and tabular data are included throughout the text.
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