ISHS Acta Horticulturae 163: Symposium on Quality of Vegetables
QUALITY AND QUALITY EVALUATION |
| Author: | M. Martens |
| Abstract:
Quality may be described objectively by instrumental, physical and chemical measurements or by laboratory sensory methods. Consumer tests give a subjective expression of quality. Different types of tests should be integrated in research for better understanding of the basic chemical/physical phenomena that causes our perception of quality, and in over-all quality control in practical life for better producing and maintaining quality of vegetables that the consumers are willing to buy. Examples of what to measure, how to measure and how to establish specifications with limits are given for some vegetables. Multivariate data analysis is used as an important help to handle and interpret large data tables. Juiciness, crispness, bitter and fruity flavour are found to be important internal sensory quality criteria for fresh white cabbage (Brassica oleracea var. capitata), and these sensory variables were only weakly related to external sensory variables as well as to chemical, physical and agronomical variables. With respect to frozen peas (Pisum sativum L.) it seems as if a rapid instrument (nearinfrared reflectance spectrophotometer) may be used to predict sensory quality. In general, sensory analysis is important in quality evaluation of vegetables and cannot easily be replaced by simple chemical and physical measurements. | |
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