Production Practices and Quality Assessment of Food Crops

Quality Handling and Evaluation

  • Ramdane Dris
  • S. Mohan Jain

Table of contents

  1. Front Matter
    Pages i-x
  2. Pankaj Kumar Bhowmik, Ramdane Dris
    Pages 1-25
  3. Volker Böhm, Karin Schlesier
    Pages 55-71
  4. Lourdes YaÑez, Miguel Armenta, Efrain Mercado, Elhadi M. Yahia, Porfirio Guttierrez
    Pages 129-168
  5. Z. Kiss L., J. Bálint, M. Hollá, M. Juhász
    Pages 169-198
  6. F. Javier García-Ramos, Constantino Valero, Margarita Ruiz-Altisent
    Pages 199-231
  7. Domingo Martinez-Romero, Maria Serrano, Angel Carbonell, Salvador Castillo, Fernando Riquelme, Daniel Valero
    Pages 233-252
  8. Celia E. Benitez, Norma A. Pensel
    Pages 253-293
  9. Alfonso A. Gardea, Tania Carvallo, Bethzabet Sastré, Miguel A. Martínez-Téllez, Gloria M. Yépiz-Plascencia, Martha Díaz-Cinco et al.
    Pages 307-320
  10. Pilar Barreiro, Margarita Ruiz-Altisent, Constantino Valero, Javier García-Ramos
    Pages 321-340
  11. R. Madakadze, M. Masarirambi, E. Nyakudya
    Pages 371-399
  12. Liesbeth Jacxsens, Frank Devlieghere, Johan Debevere
    Pages 473-523

About this book


Food quality is becoming an ever-increasing important feature for consumers and it is well known that some food crops are perishable and have a very short shelf and storage life. An effective quality assurance system throughout the handling steps between harvest and retail display is essential to provide a consistently good quality supply of fresh food crops to the consumers and to protect the reputation of a given marketing label. Food manufacturing companies all over the world are incre- ingly focussing on quality aspect of food including minimally processed food to meet consumer demands for fresh-like and healthy food products. To investigate and control quality, one must be able to measure quality-related attributes. Quality of produce encompasses sensory attributes, nutritive values, chemical constituents, mechanical properties, functional properties and defects. Successful postharvest handling of crops requires careful coordination and integration of the various steps from harvest operations to consumer level in order to maintain the initial product quality. Maturity at harvest is one feature of quality of perishable products, it has great influence on their postharvest behavior during marketing. Safety assurance can be part of quality assurance and its focus on minimizing chemical and microbial contamination during production, harvesting, and postharvest handling of intact and fresh-cut of commodities. Essentially, electromagnetic (often optical) prop- ties relate to appearance, mechanical properties to texture, and chemical properties to flavor (taste and aroma).


antioxidant atmosphere enzymes processing quality assurance

Editors and affiliations

  • Ramdane Dris
    • 1
  • S. Mohan Jain
    • 2
  1. 1.World Food Ltd.HelsinkiFinland
  2. 2.FAO/IAEA Joint DivisionInternational Atomic Energy AgencyViennaAustria

Bibliographic information

  • DOI
  • Copyright Information Springer Science + Business Media, Inc. 2004
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4020-1700-1
  • Online ISBN 978-1-4020-2534-1
  • Buy this book on publisher's site