work that encompasses sociological, psychological, and economic con-
siderations (Steenkamp, 1989; Sloof et al., 1996).
Recommendations
While integration of fruit and vegetable studies requires a more con-
sistent set of terms, too rigid standardization could stifle creativity and
innovation. We make the following recommendations to achieve both
consistency and flexibility:
- Consider viewing quality characteristics may be viewed from the
three perspectives: intrinsic product properties (e.g., amount of
pectin), measurable quality attributes (e.g., firmness or texture), and
evaluation by the user (e.g., preference for firm apples). - Focus on “measurable technical attributes” of the product when de-
scribing quality characteristics. - Define quality as the composite of product characteristics that impart
value to the buyer or consumer (merges the definition of Hill, 1996,
with that of Kramer and Twigg, 1970). - Define keeping quality as “the time a product’s quality remains ac-
ceptable during storage and transport” under dynamic changing con-
ditions (Tijskens, 1999). - Define shelf life as the time period that quality remains acceptable
to the consumer within retail distribution and home storage under
normal storage conditions (merges definitions of Tijskens, 1999, and
Shewfelt, 1985). - Define acceptability as willingness to purchase or consume a prod-
uct within a given target population (merges the definitions of Land,
1988, with Brückner and Auerswald, 1999). It could be expressed as
a percentage distribution of that population (Shewfelt et al., 1997). - Define quality limit as the level of a quality characteristic or product
property required to maintain acceptability (adopted from Tijskens,
1999). - Avoid in scientific studies the use of general words like “quality”
without adequate definition. Precise use of quality characteristics,
product properties and consumer acceptability is preferred. - Use the term “meeting expectations” (Adani and MacFie, 1999) to
describe the reaction of consumers after product evaluation as it re-
lates to acceptability before evaluation.
Recommendations 303