Author
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Abbott, Judith |
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Submitted to: Postharvest Biology and Technology
Publication Type: Review Article Publication Acceptance Date: 11/11/1998 Publication Date: N/A Citation: N/A Interpretive Summary: This is a review article that is not reporting original scientific research and therefore no interpretive summary is needed. Technical Abstract: To investigate and control quality, one must be able to measure quality- related attributes. Quality of produce encompasses sensory properties, nutritive values, chemical constituents, mechanical properties, and functional properties. Instrumental measurements are often preferred to sensory evaluations in research and commercial situations because they reduce variations in judgment among individuals and can provide a common language among researchers, industry, and consumers. Essentially, electromagnetic (often optical) properties relate to appearance; mechanical properties, to texture; and chemical properties, to flavor (taste and aroma). Instruments can approximate human judgments by imitating the way people test the product or by measuring fundamental properties and combining those mathematically to categorize the quality. Only people can judge quality, but instruments that measure quality- related attributes are vital for research and for inspection. |
