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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVING THE SENSORY QUALITY AND SHELF LIFE OF FRESH-CUT FRUIT PRODUCTS

Location: Food Processing and Sensory Quality Research

Title: Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and effects of processing.

Authors
item Barrett, Diane - UNIV. OF CALIFORNIA
item Beaulieu, John
item Shewfelt, Rob - UNIV. OF GEORGIA

Submitted to: Critical Reviews in Food Science and Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: January 15, 2010
Publication Date: June 16, 2010
Citation: Barrett, D.M., Beaulieu, J.C., Shewfelt, R. 2010. Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and effects of processing. Critical Reviews in Food Science and Nutrition. 50(5):369-389.

Interpretive Summary: The color, flavor, texture, and nutritional value of fresh-cut fruit and vegetable products are factors critical to success of these products. In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed. Both instrumental and sensory measurements for determining these critical quality attributes are discussed. The advantages and disadvantages of sensory and instrumental quality measurements are described. A review of typical unit operations involved in the production of fresh-cut products is presented. The effects of fresh-cut processing techniques and treatments on sensory quality; including appearance, texture, flavor, and aroma of vegetables and fruits are detailed.

Technical Abstract: The color, flavor, texture, and nutritional value of fresh-cut fruit and vegetable products are factors critical to the success of these products. In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed. Both instrumental and sensory measurements for determining these critical quality attributes are discussed. The advantages and disadvantages of sensory and instrumental quality measurements are described. A review of typical unit operations involved in the production of fresh-cut products is presented. The effects of fresh-cut processing techniques and treatments on sensory quality; including appearance, texture, flavor, and aroma of vegetables and fruits are detailed.

Last Modified: 4/20/2014
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