Viaene et al., 1999) narrow consideration of quality to the absence of
defects and do not permit consideration of degree of excellence. These
definitions are not considered sufficient for fresh fruits and vegetables,
which deteriorate during storage. In addition, flavor quality is not merely
an absence of off-flavors but the presence of differing levels of aromatic
components (related to flavor excellence). The importance of the con-
sumer is incorporated into other definitions that relate to their expecta-
tions (Surak and McAnelly, 1992, cited by Bech, 1999; Jongen, 1999;
Mazur, 1987, cited by Bech, 1999; Kramer and Twigg, 1970, cited by
Shewfelt, 1999). Economics provides the basis for other definitions (Hill,
1996, cited by Florkowski, 1999; Ishikawa et al., 1985, cited by Viaene
et al., 1999). Finally, quality is also described as continuous improve-
ment (Deming, 1986, cited by Viaene et al., 1999).
Adoption of a single definition for quality would reduce the difficulty
in comparing studies from different laboratories and would foster greater
collaboration across disciplines. Any definition must be broad enough
to encompass a wide range of perspectives but narrow enough to be
meaningful. Such a definition of quality must be grounded in product
characteristics that are readily measurable and can be translated into
terms of consumer acceptability and economics. For practical applica-
bility within the framework of available knowledge and skills, the focus
should be on obtaining readily measurable characteristics that are mean-
ingful across all links in the postharvest chain.
Related Terms
To understand quality other terms must be considered. Definitions
used in other chapters in the book are shown in Table 16.2. Quality char-
acteristics are “measurable technical attributes” (Hauser and Clausing,
1988, cited by Bech, 1999). Quality can be either intrinsic—associated
with the product or extrinsic—associated with perception of the prod-
uct within the handling system (Jongen, 1999; Shewfelt, 1999; Tijskens,
1999). Intrinsic quality can be influenced by maturity of the item at har-
vest (Nilsson, 1999). Customers are any users in the whole chain from
end user to seed developer (Bech, 1999).
Two terms, “acceptability” and “acceptance,” relate to the extrinsic
factors of quality. Even though both terms describe similar concepts,
there are subtle differences between them (Tijskens, 1999). Acceptabil-
ity implies that some criterion is applied to differentiate those products
that can be sold from those that cannot, while acceptance does not imply