Greenhouse produce quality and assessment.

Abstract

Abstract 'Quality' of greenhouse and hydroponic produce implies suitability for a particular purpose or the degree to which certain set standards are met. Aspects of produce quality may encompass sensory properties (appearance, texture, taste and aroma), nutritive values, chemical constituents, mechanical properties, functional properties and defects. Quality standards and testing methods have been developed for most commercial crops to help ensure consumers receive produce of a suitable standard. These quality standards can range from basic grading for removal of damaged produce and for size, shape, weight and overall appearance, to analytical testing for compositional factors such as acidity, volatiles, dry matter, starch and sugars, toxins, vitamins and minerals, and others. This chapter discusses the components of crop quality, quality improvement, cultural practices to improve greenhouse produce quality (nutrient solution electrical conductivity levels, salinity and deficit irrigation), environmental conditions (including light and temperature) affecting quality of greenhouse crops, role of genetics in the quality of greenhouse-grown produce, microbial quality and food safety. Different quality testing and grading methods are described such as colour analysis, total soluble solids (Brix) testing, sensory evaluation of compositional quality, volatiles testing (aroma), texture and firmness quality assessment.