Horticulture quality analysis of horticultural crops like its maturity stage and its perfect for harvesting and also market quality analysis and also physio and chemical sensory of crops

1. Bablu Hrangkhawl
CAU/CPGS/B17/02
B.Sc Agri 3rd year
Date – 31/08/2020
QUALITY ANALYSIS OF
HORTICULTURE
PRODUCE

2. QUALITY EVALUATION OF PRODUCTS : PHYSIO-CHEMICAL &
SENSORY
*Quality of fresh horticultural commodities is a combination of
characteristics, attributes and properties that give the commodity
value to humans for food (fruits and vegetables) and enjoyment
(ornamentals).
*The term quality implies the degree of excellence of a produce or
its suitability for a particular use. Quality is a human construct
comprising many properties or characteristics.
*Quality of produce encompasses sensory properties (appearance,
texture, taste and aroma), nutritive values, chemical constituents,
mechanical properties, functional properties and defects. The word
“quality” is used in various ways in reference to fresh horticultural
produce.

3. The quality of fresh fruits and vegetables may be explained in
terms of the following:
1. Fresh market quality
2. Edible quality
3. Storage quality
4. Transport quality
5. Shipping quality
6. Table quality
7. Internal quality
8. Nutritional quality
9. Appearance quality
10.Processing quality

4. The different components of quality are listed in the following
table. These components are used to evaluate quality of the
commodities in specifications for grade and standard, selection in
breeding programme, and evaluation of responses to various
environmental factors and post harvest treatments.
Quality components of fresh fruits and vegetables

5. Factors Component
Appearance(visual) Size, dimension, weight,
volume, shape and form,
smoothness, compactness,
uniformity
colour, uniformity and
intensity
Gloss, nature of surface
wax
Defects: external, internal
(morphological, physical
and mechanical,
physiological, pathological
and entomological)

6. Factors Component
Texture Firmness, hardness or softness,
Crispness, succulence, juiciness,
Mealiness, grittiness, fibrousness,
Toughness

7. Factors Components
Flavour
(Taste and smell)
Sweetness,
sourness(acidity),
astringency, bitterness,
aroma, off-odour, off-
flavour

8. Factors Component
Nutritive value Contents of carbohydrates, proteins,
Lipids, vitamins, minerals, fiber, water
Antioxidants etc
Safety Naturally occurring toxicants,
Contaminants(chemical residues, heavy
metals) Mycotoxins
Microbial contamination

9. Quality systems
Management of quality in horticulture industries in whole
distribution chain from farm gate to final point of sale requires
holistic approach. To achieve this, it is necessary to monitor and
prevent quality problems as early as possible in the production or
initial post production process rather then relaying on end point.
Among quality assurance systems:
1. ISO 9000 series was used initially but it is a slow process.
2. HACCP (Hazard Analysis Critical Control Point) risk
management approach systems - It enable to assess the risk
and thus identify what goes wrong, establish control to
minimizes the likelihood of such occurrence and take
corrective action to manages those wrongs.

10. The 7 steps in HACCP are
1. Identify and assess all hazards
2. Identify the critical control points
3. Identify the critical limits
4. Establish the monitoring procedures
5. Establish the corrective actions
6. Establish a record-keeping systems
7. Establish verification procedures

11. SENSORY EVALUATION
Sensory evaluation is a scientific disciplines that analyses and
measures human responses to the composition and nature of foods
and drink.
Sensory evaluation does not just deal with "likes and dislikes,“
“OK or not OK” but the process scientifically elicits, measures,
analyses and interprets psychological and / or physiological
responses to physical stimuli produced by a food product.

12. SENSORY EVALUATION
DEFINITION: ‘A scientific discipline used to evoke, measure,
analyse and interpret reactions to those characteristics of food and
materials as they are perceived by senses of sight, smell, taste,
touch and hearing.

13. The quality of food products is assessed by means of human
sensory
Example appearance, flavour, colour, texture, taste.

14. Sensory Analysis of Foods
Tests
All new food products are tested before they are brought into the
production line.
Types of tests:
*difference
*triangle
*ranking
*rating
*descriptive (profiling)

15. Difference:
If a manufacturer wanted to test a product against that of a
competitor this test might be used.
In the test, the product would be labelled, together with two or three
others, including the leading brand.
This test would find out if people could distinguish his product from
that of the rival.
Uses amateur testers

16. Triangle:
This is when two or three products are tested.
Two will be the same and the odd one out has to be chosen.
This test will see if the new product is identifiable as being different.
This is often done when a product is not selling well and the
manufacturer needs to identify why.
Uses amateur testers
Ranking:
This is a test when several products are put together to be tested
against each other in rank order.
This means a taster must decide which goes first, second, third etc.
The testers are not being asked to say if a product is, say, the tastiest
or has the strongest flavour, they are being asked for a product's appeal
overall.
Uses amateur testers

17. Rating:
This is used when a new product must be rated for the quantities of a
particular ingredient.
The taster will be asked to put the dishes in order of strongest to
weakest.
This test could be used for a new fruit drink, the tasters being asked
to identify the sweetest to the least sweet.
This will tell the manufacturer what strengths of sweetness are
acceptable.

18. Descriptive (profiling):
This is the final type of test a product undergoes before it enters the
market.
A taster is put in a small room alone, with nothing written on the walls
and with controlled lighting.
Dishes are given to a taster who has to rate them on 30 or more
attributes.
The taster is allowed to sip water, or eat a piece of apple, in between
dishes to clear the palate.
He/she will only do up to three dishes, otherwise their palate becomes
too tired to distinguish tastes.
Uses professional tasters

19. *Today Product
Chocolate chip cookies: Difference test
Vanilla Ice cream: Triangle
Potato Chips: Ranking
Colas: Rating for sweetness
Each table gets a food to test
Everybody rotate to do each food
Collect results
Enter them in the computer

20. *Secrecy:
Don’t let people know what brands are being used.
People have preconceived ideas about taste that don’t match reality
Pepsi always scores better than Coke in taste tests but Coke is still the
favourite brand! Label carefully – use index cards

21. *Tasting:
Drink water between tests to remove flavours – “cleanse your palate”
Flavours left on your tongue will alter your perceptions of flavours
Sweetness makes sours more noticeable Sweetness makes salt less
noticeable and vice versa

22. *Instructions
Get your instruction sheets
Label carefully
Portion your food
Set up 12 sample tests
Take every other table’s tests but your own.

23. *Sanitation
 Remember you are touching people’s food!
 Wash your hands thoroughly
 Dry with a paper towel
 Use gloves
 If you sneeze or touch your hair or face, repeat!
 Keep food in containers or on paper towels
 Don’t set food directly on the tables

24. Evaluation of physico-chemical properties (Tomato products)
Total Soluble Solids (TSS):TSS of tomato ketchup was measured
by hand refractometer of range of 0-32°Brix

25. Ascorbic acid: Ascorbic acid in ketchup is determined by titration

26. THANKYOU