Chapter 14 – Measuring Quality and Maturity

Quality is defined by the buyer. Maturity of a fruit or vegetable at harvest affects quality within the handling system. The ultimate goal of any handling system is consumer satisfaction. Quality characteristics are specific to specific commodities. Careful attention must be given to sample collection and preparation to accurately determine quality and acceptability and monitor characteristics within the system. Quality characteristics include those important in purchase acceptability (color and firmness-to-the-touch), consumption acceptability (flavor and mouthfeel). Hidden characteristics include nutrients and safety. It is important to choose the proper technique for evaluating quality and maturity, which can be measured by instrumental, physico-chemical or sensory means. Sensory-evaluation techniques must follow clear guidelines to be meaningful measures of quality and acceptability. An understanding of the interaction of production systems and subsequent handling steps to affect quality represents the greatest potential application of a systems approach to postharvest handling.

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