Fruit and Vegetable Quality

While it may be easy to collect a comprehensive list of product quality
attributes, ascertaining their relative importance is difficult.
Figure 5.1 reveals four groups of product attributes: sensory attrib-
utes, bioactive substances, essential nutritive compounds and undesir-
able attributes. The attributes within each group will be summarized and

86 ENVIRONMENTAL EFFECTS ON PRODUCT QUALITY

(broccoli illustration by

Krejcova)

bioactive substances

• glucosinolates


• carotenoids


• polyphenols


• saponins


• sulfides


• phytosterols


• terpenoids


• phyto-oestrogens


• dietary fibres...

sensory attributes

• external appearence (shape,
  colour, seize)


• flavour (taste, aroma, texture)

essential nutritive

compounds

• carbohydrates


• proteins


• vitamins


• minerals...

requirements of different costumer groups

(consumer, trade, retail and industry)

quality related informations

and public relations quality value

undesirable attributes

• compounds (e.q. nitrate,
  oxalic acid, solanine)


• pesticide residues


• mycotoxins


• heavy metals...

threshold value

FIGURE 5.1Overall quality evaluation of vegetable products by summarizing and
weighting the several groups of product attributes.