quality of raw material can be determined by different factor and this is important for quality of finished product

2. Post graduate institute of post harvest
management, killa- roha.
Affiliated to,
Dr. Balasaheb Savant Konkan Krishi
Vidyapeeth Dapoli.

3. Name – Nigade Sharayu Dilip
Reg. No.- PHMRM0190162
Discipline- MSc. in Post Harvest Management
Department- Fruits Vegetables and Flowers
Presentation Topic- Quality of raw material for processing
of fruits and vegetables
Guide- Dr. P. P. RELEKAR.
Professor, Dept. of FVF,
PGI of PHM, Killa - Roha.

4. Content
 Introduction.
 Objective.
 Quality – definition, quality attributes, types.
 Quality evaluation and its method.
 Food raw materials : definition, types.
 Different types of raw material.
 Factors affecting quality of fruits and vegetables.
 Quality of raw material for different processed product.
 Conclusion.
 References.

5. Quality of raw material for
processing of fruits and
vegetables

6. Objective-
1) To provide a clear understanding of the quality concept supporting the
implementation of quality and safety assurance programme.
2) To provide practical guidance on applying the principle of appropriate fresh
fruits and vegetables post harvest management to maintain and optimise product
quality, assure its safety and ensure efficiency in the chain.

7. Quality
Definitions of quality include the precise: “The distinctive trait, characteristic,
capacity or virtue of a product that sets it apart from all others.” “Quality”,
according to the 1970 Yearbook of Agriculture,
“ It Is the measure or expression of goodness.”
In the most generic sense, quality refers to the combination of characteristics
that establish a product’s acceptability. In the food industry, this is usually an
integrated measure of purity, flavor, texture, color, appearance and
workmanship.

8. Quality attributes-
Quality attributes of fresh fruits and vegetables can be classified into three
classes according to the occurrence of product characteristics when they are
encountered or consumed:
1) External
2) Internal
3) Hidden

9. 1) External-
a) Appearance- Visual evaluation of size, shape, gloss and colour May be accompanied by
visual guides and colorimeters.
Colour- Ripeness of fruit
Size, shape (appearance) - Size of chopped food, particle size of flour, size of onion,
mango etc.
b) Feel (touch)- Manual evaluation of firmness and texture May be accompanied by
mechanical texture analysis.
c) Defects- Visual evaluation of absence of defects or deterioration of colour May be
accompanied by mechanical methods (e.g. ultrasound).

10. 2) Internal-
a) Odour- Mostly qualitative and subjective evaluation by smelling. May be
accompanied by technical methods (gas chromatography).
b) Taste- Oral tasting (sweetness, bitterness, sourness and saltiness) Technical
quantification of taste compounds (e.g. chromatography).
c) Texture- Includes tenderness, firmness, crispness, crunchiness, chewiness,
fibrousness which are measured by applying force to the produce; additionally,
textural characteristics are evaluated as “mouthfeel”.

11. 3) Hidden-
a) Wholesomeness -Wholesomeness is difficult to measure objectively; it can be
described as “freshness” “produce integrity”; it also has a “sanitary” component
meaning how clean / hygienic the product is.
b) Nutritive value- Nutritive value is measured by the content of nutrients such
as fat, carbohydrates, protein as well as essential vitamins, minerals and other
substances that influence human well-being.
c) Food safety- Food safety can be measured via the examination of food items
with regard to their pathogenic microbial load, content of chemical contaminants
or presence of physical foreign matter in the produce.

12. Appearance/condition
Shape
Compactness Physical
Uniformity Physiological
Defeats Entomological
Morphological
Pathological
Freshness/ripeness
Colour
Size
Gloss
Texture Furiousness
Firmness/Hardness
Crispiness
Flavour/taste/aroma
Sweetness-sourness-bitterness
Astringency – Volatiles (aroma)
Off Flavour-Off Odour
Nutritive value Safety
Carbohydrates Natural Toxicant
Proteins Non- Biotic Contaminants
Fats Mycotoxin
Lipids Microbial Contaminants
Minerals
Vitamins

13. Quality evaluation
Methods: 1) Subjective method
2) Objective method
3) Microscopic method
1) Subjective Method:
Evaluating quality are based on opinion of the investigators.
It includes sense organs.
It is usually a physiological reaction which is a result of past training, experience of
the individual influence of personal preference and power of perception.
It is also referred as subjective or sensory method e.g. flavor, color, touch, odour and
taste.

14. 2) Objective method:
Objective methods of quality are based on observations from which the human
perception is excluded. They are based on scientific tests.
Physical methods of Measurement- This is perhaps the quickest methods are generally.
They are concerned with such attributes of product quality as size, texture, color,
consistency imperfections or they may be concerned with process variables like
headspace, fill, drained weight, or vacuum.
Chemical methods of measurement- Standard analysis methods are generally used for
quantitative chemical evaluation in most cases , but these chemical analysis are often
too long and tedious as a result industries have developed method termed as quick test
for such as those for; enzymes, moisture, fiber, pH or acidity.

15. 3) Microscopic method:
They have excellent application in a quality control programme because they
help in determination of microbial count, spoilage protection in fresh and
processed products and can differentiate between cell types and organisms.
These methods can be divided into two categories
Adulteration & contamination
Examination will indicate the presence of molds, insects, excreta or foreign
material. Each test is specific.
Differentiation between cell type, tissue type, stored foods.

16. Food raw material-
An input into a processing operation to obtain a product.
Divided into four major classes-
1) Unprocessed agriculture product- which are usually in their natural state. E.g.-
Cassava yam, fruits, vegetable, etc.
2) semi-processed agriculture product- in form of dry cocoa beans, dry sugar, cocoa
mass, pasteurized milk, etc.
3) Finished products- of a particular industry can serve as material or ingredient for
another industry e.g. Refined granulated sugar, starch, ascorbic acid, flavour etc.
4) Bye-product or effluent- of an industry can serve as input for another industry e.g.
Molasses can be used for the production of alcohol and yeast, while biscuit dust can be
used for the production of animal feed.

17. Different types of raw material
1) Water
2) Raw Materials of Plant Origin-
Cereals, legumes, fruits and vegetables, oilseeds.
3) Raw Materials of Animal Origin-
Meat, milk, eggs.
4) Other Raw Materials-
Sugar, salt, spices.
5) Containers, labels, packaging material.

18. 1) Fruits and vegetables
Quality control staff should become familiar with the practices involved in
growing, harvesting and transporting the fruits and vegetables to the
processing factory.
Field Practices:
1) Quality control staff should determine what agricultural chemicals are used by growers
and how and when they are applied to the crop.
2) Only produce that has been grown under approved conditions (and that complies with
the processor's specifications for the raw material) should be accepted for processing
because it is seldom feasible to analyze raw fruits and vegetables for residuals of
agricultural chemicals before the consignment is processed.
3) The growing areas should also be inspected to ensure that the raw
fruits and vegetables are not contaminated with other potentially hazardous
materials such as toxic waste water or gaseous emissions from neighboring
industries.

19. Maturity of fruits and vegetables:
1) The quality of many processed fruits and vegetables is markedly influenced by
the physiological maturity and horticultural maturity of the raw materials at the
time of harvest.
2) The maturity of fruits and vegetables is often determined by visual inspection
and from the tactile properties of the products but objective methods are also
used.
For example, the maturity of sweet corn is related to its moisture content,
refractive index and to the Succulometer reading; the maturity of green peas is
indicated by the content of alcohol insoluble solids and by the readings of such
instruments as the F.M.C., Tenderometer, Maturometer or Ottawa Texture
Measuring System. The Magness-Taylor pressure testers are used to measure the
maturity of some pome and stone fruits and sugar/acid ratios indicate the
maturity of citrus fruits.

20. Transport of fruits and vegetables:
1) The quality of the final product is often influenced by the way the raw fruits and
vegetables are harvested and handled during transport from the growing area to the
factory.
2) Quality control staff should inspect these operations to ensure that the raw
materials are handled carefully to minimize mechanical damage.
3) These products should be transported in clean, properly constructed bins or other
appropriate containers without delay to the processing plant.
4) Loads of raw fruits and vegetables should be covered during transport for
protection from the sun, rain and contamination. Some vegetables, such as green
peas and asparagus which are prone to rapid self-heating and deterioration in quality,
should be hydro-cooled or iced if the delay between harvesting and processing is
likely to be longer than a few hours.

21. Storage of raw fruits and vegetables:
Quality control staff should also inspect the raw fruits and vegetables during
storage at the processing plant to ensure they are:
- protected from attack by rodents and insects,
- stored under suitable conditions of temperature and humidity for
periods which do not allow excessive deterioration ,
- handled carefully to minimize mechanical damage.

22. Sugar, salt, spices, food acids and other minor
ingredients:
These materials may also have a marked effect on the quality and safety of the
finished product so quality control staff should require these ingredients to be
obtained from reputable suppliers and the materials should be of at least "food
grade" quality.

23. 2)Water and steam :
Quality and distribution of water:
Water of various qualities may be used at different points in most food
processing operations and it is common for water to be reused.
Water with obvious turbidity is often satisfactory for soaking root vegetables or
for fluming fruit which is to be chemically peeled, but only water which is
suitable for human consumption should be used for the final washing of the
product or as an ingredient, e.g. in brines or syrups.
Only properly chlorinated clean water should be used for cooling canned
products after the heat sterilization process.

24. Steam quality:
Steam also comes into contact with fruits and vegetables in some processing
operations. These include some lye-peeling systems, steam-heated exhaust
boxes, steam-flow closers, steam blanchers, and water blanchers which are
heated by direct injection of steam.
Quality should determine that either the steam that comes into contact with the
product is not contaminated by boiler additives or that the additives are not
harmful, or both.
Also ensure that condensate and the products of corrosion that may accumulate
in the pipework of the steam distribution system during shut-downs are removed
by purging the system before food processing operations start.
It is also important to determine that steam traps and strainers are maintained
in good condition to help ensure that clean steam is delivered to processing
points.

25. 3) Containers, labels and packaging materials:
Quality should be inspect each consignment of containers, labels and packaging
materials to ensure that they are delivered in good conditions and that the items
comply with the purchasing specification.
In addition, samples of primary containers (cans, drums, glass jars, flexible
pouches and bags and semi-rigid aluminum tray packs) should be examined to
determine that the properties of these items that are critical to the safety and
storage stability of the product are satisfactory.
1) can
2) glass containers
3) Plastic pouches and semi-rigid aluminum tray packs
4) Labels, cartons and other ultimate containers.

26. Raw Material Control - Fresh Fruits and Vegetables at Reception
1. Checks at each delivery/raw material lot-1.1 Colour
1.2 Texture
1.3 Taste
1.4 Flavour
1.5 Appearance
1.6 Refractometric extract
1.7 Number per kg
1.8 Variety
1.9 Sanitary evaluation
2. Checks at each ten lots (for the same raw material) - 2.1 Density
2.2 Water content: oven method
2.3 Total sugars, reducing sugars
2.4 Total acidity
3. Audits - every six months - on five different lots- 3.1 Ascorbic acid
3.2 Mineral substances
3.3 Tannic substances
3.4 Pectic substances

27. Factors affecting quality of fruits and vegetable
1) Pre-harvest factor
a)Environmental factor- 1) Temperature
2) Light
3) Rain
4) Humidity
5) Wind
b)Cultural factor- 1) Mineral and nutrition
2) Growth regulator/retardant
3) Rootstock and scion
4) Training and pruning
5) Irrigation
6) Intercultural operation
7) Variety
8) Maturity

28. 2) Harvest factor
1) Maturity at harvest
2) Harvest time
3) Harvest method
3) Post harvest factor
1) Washing
2) Precooling
3) Grading
4) Packaging
5) Transportation
6) Cold storage
7) Marketing

29. 1) Pre harvest factor- a) environmental factor
1) Temperature- High temperature affects maturity, color, sugar, acidity, etc.
reduce the quality for e.g. in citrus, reddish, spinach cauliflower etc. and
increased the quality in grapes, melons tomato etc. Low temperature cause
chilling and freezing injury which reduced the quality.
2) Light- Essential for anthocynin formation. Exposed fruit to sun light develop
lighter weight, thinner peel, lower juice and acids and higher TSS than shaded
fruits, e.g. citrus mango etc. exposed of potato to light causes greening (solanine
formation) which has toxic properties. High sun light intensity cause sun scaled in
citrus and tomato and reduce the poor white color in cauliflower. Low light
intensity cause thin and large leaves in leafy vegetables.
3) Rains- Causes cracking in grapes, dates, litchi, limes, lemon, tomato, sweet
potato etc. It reduces appearance and sweetness.

30. 4) Wind - Causes brushing, scratching and corky scar (citrus fruits) the fruit and damage
leafy vegetables.
5) Humidity - High humidity reduces the color and TSS and increases acidity in citrus,
grapes, tomato, etc. but it is needed for better quality of banana, litchi, and pineapple.
B) cultural factor-
1) mineral nutrition-
(I) Nitrogen - High N reduces ascorbic acid content; TSS/acid and keeping quality but
increase thiamine, riboflavin carotene e.g. citrus and spinach its deficiency reduce size
of fruits.
(ii) Phosphorus - High phosphorus decrease in size, weight and vit. C in various fruits its
deficiency cause poor appearance of fruit such as citrus fruits.
(iii) Potassium - Increase size weight vitamin C and sugars. Its deficiency cause uneven
ripening.
(iv) Calcium - Increase firmness of many fruits e.g. apple, mango, guava, tomato etc.
and check physiological disorders in many fruits.

31. V) Magnesium - Increase size, weight and vitamin C in citrus.
(Vi) Zinc - Deficiency causes straggled cluster in grape.
(Vii) Boron- Flesh browning (e.g. aonla) and gummy discoloration of albedo in citrus. Fruits
and vegetables become misshapen. Cabbage, turnip and cauliflower are sensitive to boron
deficiency.
(viii) Copper- Deficiency causes irregular blotch on citrus fruits and spoils the appearance.
2. Growth Regulators
(i) Auxins - Increase size in loquat (2, 4, 5- TP), grapes (IAA), Mandarins (NAA) and TSS in
mango (2, 4-D).
(ii) Gibberellic acid - Pre-harvest application increase size and weight of grape, apricot,
strawberry and fig. causes parthenocarpy in and fig guava, grape, tomato etc.
(iii) Cytokinin - BA and PBA maintain green color of leafy vegetables.
(iv) Ethylene- Ethephon increase anthocyanin in (grapes, plum, apple, chilies and brinjal)
Carotenoids (mango, guava, papaya, citrus, tomato etc.), ascorbic acid and TSS and reduces
tannin (dates, grapes etc.) and acidity (grape, mango, tomato, etc.) per-harvest treatment
with ethephon reduces internal browning of pineapple.
(v) Growth retardant- Pre-harvest application of Alar (B9) increase in color in apple, cherry,
apricot etc. and MH inhibits sprouting in onion bulb. Foliar application of CCC before
harvest resulted higher content of total sugars and TSS in banana.

32. 3) Root stock - In citrus, troyer and citrange rootstock produce the fruit of excellent
quality of oranges, mandarins and lemons. In guava Psidium pumilum rootstock increase
sugar and Psidium cujavillis ascorbic acid content in fruits.
4) Irrigation- Excess irrigation cause high acidity and deficiency because moisture reduces
fruits size, juice content and increase thickness of peel.
5) Pruning - It affects the size, color, acidity, and sugar content in grape, Phalsa, ber ,
peach, apple etc.
6) Thinning - Increase in size, color acidity and sugar content of fruits.
7) Girdling - It increase in size, color and sugar in grape berries.
8) Bunching - Covering Pre-harvest bunch covering with plastic bags produced banana
fruits of better color and quality. Variety Varieties differ in size, shape color and chemical
composition, productiveness, bright appearance and good keeping qualities.

33. 9) Disease/pests - Pre-harvest application of systemic fungicides prevents
quiescence like anthracnose of mango, papaya, crown rot of banana stem end rot in
citrus, etc. pre-harvest application of chitosan reduced the post-harvest fungal rot
and maintains the keeping quality of strawberry.
10) Maturity - Fruits when ripe are of higher quality an account of full size, bright
color, sweetness and less acid. In general vegetables with exception of potato and
onion are of higher quality when less matures because of their being
more tender, succulent, less fibrous or starchy.
11) Mechanical injury - Fruits and vegetables should be in no injured and damaged
otherwise injury will reduced appearance and made by source of infection for
fungus diseases.

34. 2) Harvest factor
1) Maturity at harvest- Maturity at harvest is the most important determinant of storage
life and final produced quality. Immature produced are high susceptible to shriveling and
mechanical damage are of inferior quality. Hence, fruits and vegetables are harvest at
proper stage of maturity.
2) Harvest time- Quality is depends on timing the harvest correctly for most vegetables.
Size, flavor, tenderness, texture and color can all be influenced by harvest timing. snap
bean must reach a certain sieve size, summer squash and cucumbers must be harvested
within a narrow size range melon must be reach an acceptable sugar content tomatoes to
be shipped must be harvested at “mature green” or as “breaker” but usually no post the
“pink stages” tomatoes for direct sales can be harvested when ripe. Cabbage winter
squash pumpkin peppers have a wider harvest window. (Selvakumar, 2014).
3) Harvesting method- Mechanical injuries can accelerate loss of water and vitamin C
resulting in all increased susceptibility to decay causing pathogens. Most fresh fruits and
vegetables an all flowers are harvested by hand. Root crops (such as carrot, onion, potato
and sweet potato) and some commodities destined for processing (such as processing
tomatoes, European plums and tree nut crops) are mechanically harvested.

35. 3) Post harvest factor
1) Washing- Washing of fruits before packing is also very important, especially of those which
have been treated with poisonous chemicals. Besides cleanliness, water used for washing
improves the appearance of fruits and vegetables and prevents their wilting .
2) Precooling- This prevents the ripening and ageing of the produce. Cooling is equally useful
in case of fruits. It reduces their respiration rate especially, climatic fruits such as banana,
papaya and mango, thereby preventing over-ripening.
3) Grading- Fruits and vegetables are graded according to shape, size and color. Some fruits
and vegetables are graded according to their maturity (okra, cucumber, ridge gourd etc.),
ripeness (mango, tomato, etc.) and general appearance as well. In sorting the fruits and
vegetables, all the characters that influence "their appearance and quality should be
considered.
4) Packaging- Through proper packaging, freshness, succulence and flavours of fruits and
vegetables can be maintained for a longer period. Cheap packaging technique and materials
such as polythene films, paper board boxes lined with polyethylene and other materials can
effectively prolong the storage- life of fruits and vegetables.

36. 5) Transportation- Transportation and distribution of the fruits and vegetables are
the most important areas of postharvest loss. The basic reason for preference to
road transportation is because it takes short transit period.
6) Cold storage- In cold store, the temperature control is very important. An ideal
environment condition for fresh fruits and vegetables in storage is the lowest
temperature, which does not cause chilling injury to the produce. Any from the
desired condition is detrimental. Relative humidity of the store rooms also has a
considerable bearing on the keeping quality of the horticultural produce.
7) Marketing- It is very important that horticultural produce reaches the market as
soon as it is possible and at a time when the market needs it the most. A perfect
and efficient marketing system is essential to avoid the losses of fruits and
vegetables, and also to get a good return from the same.

37. Processed
Finished
Products
Organoleptic (Sensory) Properties Chemical Composition
Shape Texture Flavour Taste Acidity Sugar Pectic
substances
Dried fruit ** ** ** **
Fruit juice ** ** **
Marmalade ** ** **
Jam ** ** ** **
Jellies ** ** ** ** **
Fruit paste ** **
Table 1. Optimal use of fruits as a function of their properties
Table 1. shows which of the above mentioned properties have a major impact on the
finished products obtained by fruit processing.
Quality of raw material for different processed product

38. E.g.- Mango quality required in processing should possess the following characteristics:
· have no blemishes, bruises (mechanical damage and diseased mangoes);
· have a good size, appearance, taste and flavour ;
· should be firm fruit;
· should have a good texture and low fibre content;
· desired processing ripeness;
· physiologically mature fruit;
· high sugar total acid ratio;
· should have an attractive pulp colour, and
· high recovery rate during processing.
The above characteristics are influenced by the following:
· variety of the mango;
· pre-harvest technologies;
· postharvest handling (food safety) (Chege, KARI).
· processors often acquire the bulk of mangoes directly through brokers and at a small
scale from the producers (FAO , Team interviews 2010).

39. Table 2: Quality attributes for tomatoes used for tomato paste.
Attribute Accept Reject
Colour Orange/red More than 10% green
Size Any -
Shape Any -
Damage - splitting
Insect
mould
Less than 5%
Less than 5%
None
More than 5%
More than 5%
Any evidence of
mould
Hardness Soft to over-soft More than 10% hard

40. Some example
Papaya- 1) Tutti Fruitti- mature and raw papaya(green)
2) Juice, squash- Ripe
mango- 1) Pickle- raw, green colour mango
2) Jam jelly- firm and ripe
3) Juice, squash, cordial- ripe, good TSS
Grapes-1) Raisins- ripe, good TSS, big size
2) Wine- ripe with strong flavour
Banana- 1) Chips – mature but green
2) Flour- mature green, high starch content
Pineapple-1) Jams, chutneys, jellies or candies-ripe pulp

41. Tomato-1) Sauce, ketchup- fully ripe, red colour
2) Juice, paste powder- ripe
Potato- 1) French fries, chips- long and round , good starch content
Cucumber-1) Pickle- immature, green
Okra-1) Fried okra, chips, frozen okra- immature, long size

42. Conclusion
1) Fruits and vegetables are consumed in fresh, minimally processed, and
processed forms (canned, frozen, dried, preserves, and fermented products).
2) Raw material quality influences the quality of processed fruit and vegetable
products.
3) Quality evaluation consists of measurement of appearance, texture, flavor,
nutritive value, and safety of the produce.
4) Hence quality attributes considered first before doing all other processed
product which affect the final product quality.

43. References
1. Selvakumar R. A text book of Glaustus Olericulture. New Vishal Publications.
New Delhi, 2014, 961-967.
2. Singh IS. Post-Harvest Handling and Processing of Fruits and Vegetables. West
villie Publishing House, New Delhi, 2009, 25-27.
3. Srivastava RP, Kumar S. Fruits and Vegetables Preservation Principles and
Practice. International book Distribution Company, Charbagh Lucknow, 2002, 936-
939.
4. Quality Assurance for Small-scale Rural Food Industries: FAO Agricultural Series
Bulletin 117, P. Fellows, B. Axtell, M. Dillon. Midway Technology Ltd,
Northampton, United Kingdom Food and Agriculture Organization of the United
Nations, Rome, 1995
http://www.fao.org/docrep/V5380E/V5380E00.htm
5. Quality Assurance/Control in Food Processing. Contained in: Food Fortification
- Technology and Quality Control. (FAO Food and Nutrition Paper - 60)
http://www.fao.org/docrep/w2840e/w2840e00.htm#Contents
6. Fruit and vegetable processing: Chapter 10 - Quality control/quality assurance
and international trade; good manufacturing practices (gmp); hygiene
requirements; hazard analysis and critical control points (haccp)
http://www.fao.org/docrep/v5030e/V5030E0t.htm

44. 7. Fruit and vegetable processing by Mircea Enachescu Dauthy- Chapter 6
Auxiliary raw materials.
8. Food Quality Issues: Understanding HACCP and Other Quality Management
Techniques -Article - July 2007.
9. WHAT IS FOOD QUALITY? By Marie Ferree University of California
Berkeley, California.