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

Department of Food Science & Technology, University of California, Davis, CA 95616, USA.
Critical reviews in food science and nutrition (Impact Factor: 5.55). 05/2010; 50(5):369-89. DOI: 10.1080/10408391003626322
Source: PubMed

ABSTRACT The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products are factors critical to consumer acceptance and 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 the appearance, texture, flavor (taste and aroma) of vegetables, and fruits are detailed.

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    • "The sensory profile and the nutritional value of fresh fruits and vegetables are critical factors for consumer acceptance (Barrett et al., 2010). The characteristics that impart a distinctive vegetable quality are mainly sensory attributes of appearance, flavour, and texture. "
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    ABSTRACT: The aim of this study was to consider the contribution of individual attributes in the sensory profile of the fresh pepper fruit using Analysis of Variance (ANOVA) and Principal Component Analysis (PCA). Four traditional Serbian red pepper cultivars, grown in Leskovac area and produced by seed sowing or transplanting, were evaluated in this study. Sensory profiling was performed by the trained panel, using a generic descriptive method. ANOVA showed the importance of the many selected attributes with different levels of significance. The final list of attributes (shape, colour intensity, shininess, pericarp colour uniformity, amount of seeds at placenta, size of placenta, harshness, elasticity, odour and sweetness) that were contributed to the differentiation of the tested samples was obtained on the basis of three derived PC analysis. To establish the final attribute list, a larger set of samples should be tested in future to derive general conclusions.
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    • "Consumers also expect fresh fruits and vegetables to be good sources of dietary fiber and functional compounds, such as total phenols and antioxidant capacity. Unfortunately, they have no way of distinguishing between individual products that have high versus low content of nutrients (Beaulieu, 2011; Barrett et al., 2010). Phenol compounds are involved in lignin synthesis and the strengthening of cell walls, and they are also of major importance for their contribution to flavor, stability and nutritional value of fruits and vegetables (Campos-Vargas and Saltveit, 2002). "
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    ABSTRACT: Reference List Obando-Ulloa, J. M., Jimenez, V., Machuca-Vargas, A., Beaulieu, J. C., Infante, R., & Escalona-Contreras, V. H. (2015). Effect of hot water dips on the quality of fresh-cut Ryan Sun peaches. IDESIA, 33(1), 13-26. Abstract: Fresh-cut products are an important developing food product category, and as a response to current lifestyles they are becoming increasingly popular due to their convenience, nutritious and fresh-like quality. However, fresh-cut produce has limited shelf life because preparation involves physically injuring the tissue, producing subsequent physiological, physical and chemical responses (increasing respiration rate and ethylene production, flavor loss, cut surface discoloration, browning, color loss, decay, increased rate of vitamin loss, rapid softening, shrinkage and shorter storage life), which influences consumer acceptability. The aim of this study was to analyze the effect of hot water dip on the quality of fresh-cut Ryan Sun peaches, applied before or after processing. Fresh-cut Ryan Sun peaches were packaged and stored 6 d at 5 ºC. Respiration rate, firmness, pH, titratable acidy, total phenol content, antioxidant activity and sensory quality were assessed throughout storage. The results demonstrated the efficiency of hot water dip at 50 ºC for 3 min before fresh-cut processing on Ryan Sun peaches to maintain the firmness, lightness and hue angle of the flesh color. This was likely a result of the inactivation of enzymes related to browning and softening. In addition, this treatment allowed the fresh-cut peaches to have the highest TA, which positively influenced the product flavor and thus the acceptability of consumers.
    Idesia 02/2015; 33(1):13.26. DOI:10.4067/S0718-34292015000100002
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    • "The appearance and nutritional value of horticultural crops are important for consumer acceptance (Barrett et al. 2010). Onion is a source of potentially healthenhancing fructans and flavonoids (Gibson et al. 1995; Liu et al. 2005; Longo et al. 2008; Shin et al. 2009). "
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    ABSTRACT: Export Date: 18 October 2014
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