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Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

Barrett, Diane M., Beaulieu, John C., Shewfelt, Rob·2010·Critical Reviews in Food Science and Nutrition
DOI 10.1080/10408391003626322
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Abstract

The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products are factors critical to consumer acceptance and the success of these products. In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed. Both instrumental and sensory measurements for determining these critical quality attributes are discussed. The advantages and disadvantages of sensory and instrumental quality measurements are described. A review of typical unit operations involved in the production of fresh-cut products is presented. The effects of fresh-cut processing techniques and treatments on sensory quality, including the appearance, texture, flavor (taste and aroma) of vegetables, and fruits are detailed.

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Metadata

Authors
Barrett, D. M., Beaulieu, J. C., & Shewfelt, R.
Venue
Critical Reviews in Food Science and Nutrition
Publisher
Informa UK Limited
Published
2010-04-05
Volume
50
Issue
5
Pages
369-389
ISSN
  • 1040-8398 (ISSN-L)
  • 1549-7852
DOI
10.1080/10408391003626322
OpenAlex
W2130081327
Cited by
874
References
62
FWCI
10.55
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing. https://app.cochat.ai/papers/10.1080/10408391003626322
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Barrett, D. M., Beaulieu, J. C., & Shewfelt, R. (2010). Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408391003626322

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