Evaluation of Quality of Fruits and Vegetables PDF
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Evaluation of Quality of Fruits and Vegetables Evaluation of Quality of Fruits and Vegetables Edited by Harold E. Pattee u.s. Department of Agriculture Agricultural Research Service North Carolina State University Raleigh, North Carolina • aVI A VI PUBLISHING COMPANY, INC. Westport, Connecticut Copyright 1985 by THE AVI PUBLISHING COMPANY, INC. P.O. Box 831 250 Post Road East Westport, Connecticut 06881 All rights reserved. No part of this work covered by the copy right hereon may be reproduced or used in any form or by any means-graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems-without written permission from the publisher. Copyright is not claimed for any portions of this work prepared by U.S. Government employees as part of their official duties. Library of Congress Cataloging-in-Publication Data Main entry under title: Evaluation of quality of fruits and vegetables. Based on presentations at a symposium entitled "Sensory Evaluation of Fruits and Vegetables: Effect of Environment, Cultural Practices and Variety" in Kansas City in 1982, sponsored by the Flavor Subdivision, Agricultural and Food Chemistry Division, American Chemical Society. Includes bibliographies and index. 1. Fruit-Sensory evaluation-Congresses. 2. Vegetables-Sensory evaluation-Congresses. 3. Fruit-Quality-Congresses. 4. Vegetables-Quality Congresses. I. Pattee, Harold E. II. American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision. TX558.F7E93 1985 664'.807 85-15828 ISBN 0-87055-495-6 Printed in the United States of America AB C D4321098765 Contents Contributors ix Preface xi 1 Peach Quality Assessment: Fresh and Processed 1 w. A. Sistrunk Quality Parameters 3 Factors Affecting Quality of Fresh Peaches 17 Quality of Processed Peaches 27 Summary 38 Looking to the Future 41 References 42 2 Pear Fruit Quality and Factors That Condition It 47 H. A. Quamme and J. I. Gray Flavor 48 Texture 53 Appearance 54 Effects of Fruit Maturation, Ripening, and Storage on Pear Fruit Quality 55 Effects of Climate and Culture on Pear Fruit Quality 57 Prospective 59 References 59 3 Apple Quality: Influences of Pre- and Postharvest Factors and Estimation by Objective Methods 63 Alley E. Watada and Judith A. Abbott Sensory Quality 63 Preharvest Influences 68 Postharvest Influences 70 Objective Measurements vs Sensory Quality 71 References 79 v vi CONTENTS 4 Citrus: Sensory Quality as Related to Rootstock, Cultivar, Maturity, and Season 83 Paul J. Fellers Origin and History 83 Types and Cultivars 84 Production 85 Composition 87 Citrus Products and Their Utilization 89 Technical Descriptions of Important Processed Citrus Products 90 Sensory Flavor 92 Objective vs Subjective Methods to Assess Internal Quality 94 Effect of Various Factors on Sensory Flavor Quality of Citrus Products 96 Maturity 113 Season to Season 119 References 124 5 Grape Juice: Influences of Preharvest, Harvest, and Postharvest Practices on Quality 129 Justin R. Morris Introduction 129 Grape Quality Standards 130 Grape Juice Composition 132 Factors Influencing Quality of Grape Juice 136 Vineyard Management 140 References 172 6 Muscadine Grapes: Factors Influencing Product Quality 177 D. E. Carroll Cultivars 178 Composition of Muscadine Grapes 180 Fresh Market Use 185 Processed Products 187 Future Research Needs 194 References 195 7 Cranberries: Effects of Production and Processing on Sensory Quality 199 F. J. Francis Introduction 199 Culture 200 Quality Characteristics 201 Factors Influencing Color Quality 206 Suggestions for Future Research 212 References 213 CONTENTS vii 8 Strawberry Quality: Influence of Cultural and Environmental Factors 217 W. A. Sistrunk and J. R. Morris Composition of the Fruit 219 Quality of Processed Strawberries 220 Summary 245 Looking to the Future 248 References 249 9 Sweet Potatoes: Effects of Cultivar and Curing on Sensory Quality 257 Albert E. Purcell and W. A. Sistrunk Text 257 Summary 271 A Look to the Future 273 References 274 10 Peanut Quality: Effects of Cultivar, Growth, Environment, and Storage 277 Harold E. Pattee, Clyde T. Young, and Chintana Oupadissakoon Botanical Variety Differences 278 Cultivar Comparison by Volatile Profiles 279 Proximate Composition of Peanuts 280 Peanut Maturity 284 Raw Peanut Flavor 285 Roasted Peanut Flavor 286 Subjective Evaluation of Roasted Peanuts 288 Quality Changes during Storage of Peanuts 291 Moisture as a Storage Variable Affecting Quality 295 Peanut Quality-Future Research Needs 303 References 305 11 Carrot Flavor: Effects of Genotype, Growing Conditions, Storage, and Processing 315 P. W. Simon Genetic Influences 317 Effect of Growing Conditions 320 Flavor Changes in Storage 321 Processing Effects 323 Research Needs 324 References 325 12 Green Beans: Effects of Modified Cultural Practices and Varietal Improvement on Sensory Quality 329 G. W. Varseveld, H. J. Mack, and J. R. Baggett Introduction 329 Cultural and Varietal Research 330 viii CONTENTS Sensory Aspects of Cultural and Varietal Research on Green Beans 334 References 345 13 Sweet Corn Aroma: Studies of Its Chemical Components and Influence on Flavor 349 R. C. Wiley Identification of Odor Components in Sweet Corn Kernels 351 Studies of DMS in Sweet Corn 354 Relative Importance of Aroma in Determining Overall Flavor 361 Summary 364 References 366 14 Tomato Flavor: Effects of Genotype, Cultural Practices, and Maturity at Picking 367 M. Allen Stevens Composition 368 Genotypic Variation for Flavor 369 Cultural Practices 381 Maturity or Ripeness When Picked 382 References 384 Index 387 Contributors JUDITH A. ABBOTT U.s. Department of Agriculture, Agricultural Research Service, Horticultural Crops Quality Laboratory, Beltsville, MD 20705 JAMES R. BAGGETT Department of Horticulture, Oregon State University, Cor vallis, OR 97331 DANIEL E. CARROLL Department of Food Science, North Carolina State University, Raleigh, NC 27695-7624 PAUL J. FELLERS Florida Department of Citrus, 700 Experiment Station Road, Lake Alfred, FL 33850 F. JACK FRANCIS Department of Food Science and Nutrition, University of Mass achusetts, Amherst, MA 01003 J. IAN GRAY Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 44824 HARRY J. MACK Department of Horticulture, Oregon State University, Corvallis, OR 97331 JUSTIN R. MORRIS Department of Food Science, University of Arkansas, Fayette ville, AR 72701 CHINTANA OUPADISSAKOON Department of Product Development, College of Agro-Industry, Kasetsart University, Bangkok 9, Thailand HAROLD E. PATTEE U.S. Department of Agriculture, Agricultural Research Service, Departments of Botany and Food Science, North Carolina State University, Raleigh, NC 27695-7625 ALBERT E. PURCELL Department of Food Science and Nutrition, Brigham Young University, Provo, UT 84602 HARVEY A. QUAMME Agriculture Canada, Research Station, Summerland, B.C. VOH lZ0 Canada PHILIP W. SIMON U.S. Department of Agriculture, Agricultural Research Service, Department of Horticulture, University of Wisconsin, Madison, WI 53706 WILLIAM A. SISTRUNK Department of Food Science, University of Arkansas, Fayetteville, AR 72701 M. ALLEN STEVENS Campbell Institute for Research and Technology, Rt. 1, Box 1314, Davis, CA 95616 GEORGE W. V ARSEVELD Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331 x CONTRIBUTORS ALLEY E. WATADA U.S. Department of Agriculture, Agricultural Research Service, Horticultural Crops Quality Laboratory, Beltsville, MD 20705 ROBERT C. WILEY Department of Horticulture, University of Maryland, College Park, MD 20742 CLYDE T. YOUNG Department of Food Science, North Carolina State University, Raleigh, NC 27695-7624 Preface 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. This symposium provided one of the first forums for cross-communica tion of research findings and ideas on this topic area across commodity groups. This book is based on presentations at the above-mentioned sym posium and is intended to serve as a general reference on factors affect-
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