Table Of ContentEvaluation 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-
