The crucial evaluation indexes and relative measurement methods of edible value for fresh fruits and vegetables: A review
Abstract Fresh fruits and vegetables (F&V), with their attractive sensory, flavors, and nutrients, occupy a highly valuable part of people's daily diet. Plenty of postharvest studies have focused on the effects of preservation techniques on the edible quality and nutrients of F&V. There...
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| Format: | Article |
| Language: | English |
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Wiley
2024-06-01
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| Series: | Future Postharvest and Food |
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| Online Access: | https://doi.org/10.1002/fpf2.12026 |
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| author | Yiqin Zhang Hongxuan Wang Hangjun Chen Ruiling Liu Huizhi Chen Xiangjun Fang Jianbo Xiao Weijie Wu Haiyan Gao |
| author_facet | Yiqin Zhang Hongxuan Wang Hangjun Chen Ruiling Liu Huizhi Chen Xiangjun Fang Jianbo Xiao Weijie Wu Haiyan Gao |
| author_sort | Yiqin Zhang |
| collection | DOAJ |
| description | Abstract Fresh fruits and vegetables (F&V), with their attractive sensory, flavors, and nutrients, occupy a highly valuable part of people's daily diet. Plenty of postharvest studies have focused on the effects of preservation techniques on the edible quality and nutrients of F&V. Therefore, it is crucial to summarize the research methods of those quality and nutritional indicators for F&V. This work reviews the measurement and analysis methods on these parameters of postharvest F&V which have been validated by numerous publications, including firmness, sugars/acids, pigments, phenols, etc. Importantly, some instruments are involved in these experimental methods, such as firmness tester, spectrophotometer, gas chromatograph, and so on. Furthermore, some promising analysis methods in the past decades combined with advanced technologies are also raised in our discussion. This work is expected to provide guidance and normative significance for future research on quality assessment, preservation, and processing characteristics of F&V. |
| format | Article |
| id | doaj-art-aaade119cf7f42eabc6a44ae1ffa6016 |
| institution | Kabale University |
| issn | 2837-6846 |
| language | English |
| publishDate | 2024-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | Future Postharvest and Food |
| spelling | doaj-art-aaade119cf7f42eabc6a44ae1ffa60162025-08-20T03:38:50ZengWileyFuture Postharvest and Food2837-68462024-06-011222223610.1002/fpf2.12026The crucial evaluation indexes and relative measurement methods of edible value for fresh fruits and vegetables: A reviewYiqin Zhang0Hongxuan Wang1Hangjun Chen2Ruiling Liu3Huizhi Chen4Xiangjun Fang5Jianbo Xiao6Weijie Wu7Haiyan Gao8Key Laboratory of Post‐Harvest Handling of Fruits Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables China National Light Industry Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co‐construction By Ministry and Province) Ministry of Agriculture and Rural Affairs Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou ChinaCollege of Food Science and Nutritional Engineering China Agricultural University Beijing ChinaKey Laboratory of Post‐Harvest Handling of Fruits Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables China National Light Industry Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co‐construction By Ministry and Province) Ministry of Agriculture and Rural Affairs Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou ChinaKey Laboratory of Post‐Harvest Handling of Fruits Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables China National Light Industry Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co‐construction By Ministry and Province) Ministry of Agriculture and Rural Affairs Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou ChinaKey Laboratory of Post‐Harvest Handling of Fruits Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables China National Light Industry Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co‐construction By Ministry and Province) Ministry of Agriculture and Rural Affairs Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou ChinaKey Laboratory of Post‐Harvest Handling of Fruits Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables China National Light Industry Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co‐construction By Ministry and Province) Ministry of Agriculture and Rural Affairs Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou ChinaFaculty of Sciences Department of Analytical and Food Chemistry Universidade de Vigo Nutrition and Bromatology Group Ourense SpainKey Laboratory of Post‐Harvest Handling of Fruits Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables China National Light Industry Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co‐construction By Ministry and Province) Ministry of Agriculture and Rural Affairs Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou ChinaKey Laboratory of Post‐Harvest Handling of Fruits Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables China National Light Industry Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co‐construction By Ministry and Province) Ministry of Agriculture and Rural Affairs Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou ChinaAbstract Fresh fruits and vegetables (F&V), with their attractive sensory, flavors, and nutrients, occupy a highly valuable part of people's daily diet. Plenty of postharvest studies have focused on the effects of preservation techniques on the edible quality and nutrients of F&V. Therefore, it is crucial to summarize the research methods of those quality and nutritional indicators for F&V. This work reviews the measurement and analysis methods on these parameters of postharvest F&V which have been validated by numerous publications, including firmness, sugars/acids, pigments, phenols, etc. Importantly, some instruments are involved in these experimental methods, such as firmness tester, spectrophotometer, gas chromatograph, and so on. Furthermore, some promising analysis methods in the past decades combined with advanced technologies are also raised in our discussion. This work is expected to provide guidance and normative significance for future research on quality assessment, preservation, and processing characteristics of F&V.https://doi.org/10.1002/fpf2.12026experimental methodsfood qualityfruits and vegetablespostharvest |
| spellingShingle | Yiqin Zhang Hongxuan Wang Hangjun Chen Ruiling Liu Huizhi Chen Xiangjun Fang Jianbo Xiao Weijie Wu Haiyan Gao The crucial evaluation indexes and relative measurement methods of edible value for fresh fruits and vegetables: A review Future Postharvest and Food experimental methods food quality fruits and vegetables postharvest |
| title | The crucial evaluation indexes and relative measurement methods of edible value for fresh fruits and vegetables: A review |
| title_full | The crucial evaluation indexes and relative measurement methods of edible value for fresh fruits and vegetables: A review |
| title_fullStr | The crucial evaluation indexes and relative measurement methods of edible value for fresh fruits and vegetables: A review |
| title_full_unstemmed | The crucial evaluation indexes and relative measurement methods of edible value for fresh fruits and vegetables: A review |
| title_short | The crucial evaluation indexes and relative measurement methods of edible value for fresh fruits and vegetables: A review |
| title_sort | crucial evaluation indexes and relative measurement methods of edible value for fresh fruits and vegetables a review |
| topic | experimental methods food quality fruits and vegetables postharvest |
| url | https://doi.org/10.1002/fpf2.12026 |
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