Sensory Quality Of Fruits Research Articles

NUTRITIONAL CONSEQUENCES OF MINIMAL PROCESSING OF FRUITS AND VEGETABLES

ABSTRACTConsumption of fresh or minimally processed fruits and vegetables is increasing due to consumer concern about the effects of processing on nutrients in foods. Relatively little information is available in the literature regarding specific storage and handling techniques that have an impact on nutritional value for fruits and vegetables. Commonly used technologies such as low temperature and controlled atmosphere storage affect vitamin content. The information about other operations such as preparation for the table and irradiation on vitamin losses is fragmentary and may not reflect current practices. It appears that conditions that preserve sensory quality of fruits and vegetables also maintain nutritional value.

Scoring methods used in the sensory analysis of foods and beverages at Long Ashton Research Station

SummaryThe development of a scientific programme of research into sensory quality of fruits and beverages at Long Ashton Research Station has necessitated improvements in the evaluation methods used. It has not only meant the development of precisely defined vocabularies for describing products and methods for obtaining data from consumers, but also means of scoring the intensity of attributes. This paper describes the various scoring methods used at Long Ashton, ranging from nominal to interval and ratio, and their applicability to particular problems.