Evaluation of Quality of Fruits and Vegetables

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. Front Matter....Pages i-xiii Peach Quality Assessment: Fresh and Processed....Pages 1-46 Pear Fruit Quality and Factors That Condition It....Pages 47-61 Apple Quality: Influences of Pre- and Postharvest Factors and Estimation by Objective Methods....Pages 63-81 Citrus: Sensory Quality as Related to Rootstock, Cultivar, Maturity, and Season....Pages 83-128 Grape Juice: Influences of Preharvest, Harvest, and Postharvest Practices on Quality....Pages 129-176 Muscadine Grapes: Factors Influencing Product Quality....Pages 177-197 Cranberries: Effects of Production and Processing on Sensory Quality....Pages 199-216 Strawberry Quality: Influence of Cultural and Environmental Factors....Pages 217-256 Sweet Potatoes: Effects of Cultivar and Curing on Sensory Quality....Pages 257-276 Peanut Quality: Effects of Cultivar, Growth, Environment, and Storage....Pages 277-313 Carrot Flavor: Effects of Genotype, Growing Conditions, Storage, and Processing....Pages 315-328 Green Beans: Effects of Modified Cultural Practices and Varietal Improvement on Sensory Quality....Pages 329-347 Sweet Corn Aroma: Studies of Its Chemical Components and Influence on Flavor....Pages 349-366 Tomato Flavor: Effects of Genotype, Cultural Practices, and Maturity at Picking....Pages 367-386 Back Matter....Pages 387-410