Abstract
Abstract In addressing the subject of nondestructive evaluation of internal quality of horticultural crops, the establishment of an understanding of quality is needed at the outset. Dull (4) has defined nondestructive quality evaluation (NDQE) as “a gaining of meaningful information which can be used in making judgments, both positive and negative, about the degree of excellence of a food with out altering the physical and chemical properties of that food.” In order to make judgments about a specific quality situation, one must select specific physical and/or chemical properties to be measured. A list of those properties would include weight, diameter, titratable acidity, pH, total nitrogen and concentration of soluble solids, sucrose, glucose, fructose, malic acid, citric acid, chlorophyll, carotene, anthocyanins, dry matter, proteins, amino acids, fat, starch, cellulose, pectins, and hemicellulose.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
