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

SPRINGER SCIENCE+ BUSINESS MEDIA, LLC

Copyright 1985 by Springer Science+ Business Media New York Originally published by THE AVI PUBLISHING COMPANY, INC. in 1985 Softcover reprint of the hardcover 1st edition 1985

All rights reserved. No part of this work covered by the copy­right 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.

-Congresses. Vegetables-Quality­

[!. American tltural and Food

7 85-15828

ISBN 978-1-4612-9588-4 ISBN 978-1-4613-2549-9 (eBook) DOI 10.1007/978-1-4613-2549-9

ABC 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

Index

Composition Genotypic Variation for Flavor Cultural Practices Maturity or Ripeness When Picked References

368 369 381 382 384

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, Cor­vallis, 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 Mass­achusetts, Amherst, MA 01003

J. IAN GRAY Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Ml 44824

HARRY J. MACK Department of Horticulture, Oregon State University, Corvallis, OR 97331

JUSTIN R. MORRIS Department of Food Science, University of Arkansas, Fayette­ville, 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 1ZO 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

ix

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 207 42

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 process 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 in­strumentation and new understandings of sensory evaluations are now combining to make possible quantum jumps forward in sensory eval­uation research.

It is widely recognized that the sensory aspects of fruits and vegeta­bles 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 sub­ject 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 pre­and postharvest quality of fruits and vegetables prompted the Flavor Subdivision, Agricultural and Food Chemistry Division, American Chemical Society to sponsor a symposium entitled "Sensory Evalua­tion of Fruits and Vegetables: Effect of Environment, Cultural Prac­tices and Variety" during the 1982 meeting in Kansas City, Missouri. This symposium provided one of the first forums for cross-communica­tion of research findings and ideas on this topic area across commodity groups.

This book is based on presentations at the above-mentioned sym­posium and is intended to serve as a general reference on factors affect-

xi

xii PREFACE

ing the sensory qualities of fruits and vegetables as well as a compila­tion of findings from research on selected fruits and vegetables. Additionally, this volume will also serve as a reference text for under­graduate and graduate classes in food science, horticulture, olericulture, pomology, and other areas dealing with pre- and posthar­vest physiology of fruits and vegetables, fruit and vegetable process­ing, and sensory evaluation. These chapters, written by acknowledged authorities both in their commodities and in their sensory evaluation, also provide suggestions for future research endeavors in the subject area for those students who see in sensory evaluation ever-changing vistas of challenging research opportunities.

On behalf of the Flavor Subdivision, the editor wishes to thank the speakers whose outstanding presentations made the symposium a con­siderable success. The editor is also indebted to those speakers who contributed to this volume for their unselfish and courteous responses to the numerous demands made on them.

HAROLD E. PATTEE

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