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Evaluation of Quality of Fruits and Vegetables

  • Harold E. Pattee

Table of contents

  1. Front Matter
    Pages i-xiii
  2. H. A. Quamme, J. I. Gray
    Pages 47-61
  3. W. A. Sistrunk, J. R. Morris
    Pages 217-256
  4. Albert E. Purcell, W. A. Sistrunk
    Pages 257-276
  5. Harold E. Pattee, Clyde T. Young, Chintana Oupadissakoon
    Pages 277-313
  6. Back Matter
    Pages 387-410

About this book

Introduction

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.

Keywords

agriculture chemistry environment food food chemistry processing

Editors and affiliations

  • Harold E. Pattee
    • 1
  1. 1.U.S. Department of Agriculture, Agricultural Research Service, Departments of Botany and Food ScienceNorth Carolina State UniversityRaleighUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-009-4217-2
  • Copyright Information The AVI Publishing Company, Inc. 1985
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-8371-3
  • Online ISBN 978-94-009-4217-2
  • Buy this book on publisher's site
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