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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
The Influence of Preharvest Practices and Postharvest Treatments on Sensory Characteristics of Fresh and Fresh Cut Produce
Year:
2009
Source of publication :
Fresh Produce (journal)
Authors :
אלקלעי-טוביה, שרון
;
.
פליק, אלעזר
;
.
פרצלן, יעקב
;
.
Volume :
3 (special issue 1)
Co-Authors:
Facilitators :
From page:
1
To page:
6
(
Total pages:
6
)
Abstract:

Observation of consumer expectations regarding food quality provides the basic for any successful food production and marketing. This is also true for fresh fruits and vegetables which are increasingly valued as an important part of the diet. Traditional quality evaluation of fruits and vegetables is associated, primarily, with appearance attributes, such as size, shape, surface color and defects; tactile characteristics, such as firmness or hardness; and internal quality attributes, such as sugar and/or oil content, vitamins and internal defects and disorders. However, sensory attributes play an important role in a consumer’s decision to purchase fresh or fresh-cut fruit or vegetables. Preharvest practices such as cultivation, growing system, soil type, and fertigation, as well as harvest practices, such as choice of the stage of maturity and postharvest treatments, such as controlled or modified atmosphere packaging, coating, and physical or physicochemical treatments may affect the sensory and flavour attributes of fresh and fresh-cut product. The goal of this mini review is to summarize the information that has been published during the last 4 years on preharvest practices and postharvest treatments that affect the sensory characteristics of fruits and vegetables, marketed as fresh, or fresh-cut products.

Note:

The special issue is entitled: New Trends in Postharvest Management of Fresh Produce I

Related Files :
1-MCP
controlled atmosphere storage
modified atmosphere packaging
polyethylene
postharvest physiology
vegetables
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
גוגל סקולר
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
38266
Last updated date:
02/03/2022 17:27
Creation date:
05/12/2018 10:57
Scientific Publication
The Influence of Preharvest Practices and Postharvest Treatments on Sensory Characteristics of Fresh and Fresh Cut Produce
3 (special issue 1)
The Influence of Preharvest Practices and Postharvest Treatments on Sensory Characteristics of Fresh and Fresh Cut Produce

Observation of consumer expectations regarding food quality provides the basic for any successful food production and marketing. This is also true for fresh fruits and vegetables which are increasingly valued as an important part of the diet. Traditional quality evaluation of fruits and vegetables is associated, primarily, with appearance attributes, such as size, shape, surface color and defects; tactile characteristics, such as firmness or hardness; and internal quality attributes, such as sugar and/or oil content, vitamins and internal defects and disorders. However, sensory attributes play an important role in a consumer’s decision to purchase fresh or fresh-cut fruit or vegetables. Preharvest practices such as cultivation, growing system, soil type, and fertigation, as well as harvest practices, such as choice of the stage of maturity and postharvest treatments, such as controlled or modified atmosphere packaging, coating, and physical or physicochemical treatments may affect the sensory and flavour attributes of fresh and fresh-cut product. The goal of this mini review is to summarize the information that has been published during the last 4 years on preharvest practices and postharvest treatments that affect the sensory characteristics of fruits and vegetables, marketed as fresh, or fresh-cut products.

The special issue is entitled: New Trends in Postharvest Management of Fresh Produce I

Scientific Publication
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