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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.

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Autori: Barrett, D.M., Beaulieu, J.C., and Shewfelt, R.; Rivista: Critical Reviews in Food Science and Nutrition; Volume: 50; Pagine: 369-389. Anno: 2010.

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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