Open AccessFruit quality: updated definition and modern methods of assessmen
Author(s) -
Guglielmo Costa
Publication year - 2019
Publication title -
italus hortus
Language(s) - English
Resource type - Journals
ISSN - 1127-3496
DOI - 10.26353/j.itahort/2019.1.4149
Subject(s) - sweetness , organoleptic , quality (philosophy) , agricultural engineering , mathematics , quality standard , computer science , food science , microbiology and biotechnology , statistics , biochemical engineering , taste , biology , chemistry , engineering , physics , chromatography , quantum mechanics
The fruit appearance, the size and some organoleptic quality parameters have a strong influence on consumer acceptance. The most appreciated parameters are certainly the size, the sweetness and the color of the fruit skin. Other parameters are important as related to the processing destination of the fruit. Some of these parameters as the size and the skin color can be improved with the cultural management and are here reported some examples (i.e. PGRs application and protected cultivation). Finally the main standard and innovative devices for characterizing the main quality parameters are listed