Food Crops Nondestructive Quality Evaluation

Quality of food crops is not a single characteristic but comprises many properties or attributes. Quality encompasses sensory properties (appearance, texture, and flavor), nutritive values, chemical constituents, mechanical properties, functional properties, and defects. It is convenient to think of quality as the composite of intrinsic characteristics of the commodity and acceptability as people's perceptions of and reactions to those characteristics. Instrumental methods for measuring quality of food crops were introduced in the 1920s, with improvements and new technologies being introduced continuously. Instrumental methods generally measure chemical constituents or physical properties of the commodity that can be related directly or indirectly to functional behavior or sensory acceptability. Measurement by some instrumental methods involves preparation that destroys the sample, which restricts use to a limited number of random samples for predicting quality of the population. Nondestructive methods leave the product intact and undamaged so it can be stored or marketed after analysis. Nondestructive methods are preferred over destructive methods for commercial purposes and for monitoring quality over time in research programs. Various methods are available for measuring specific quality attributes nondestructively; a few are used commercially, some are used in postharvest research, and others are in the developmental stages.

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Sleeping Sanctuary

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