EXPERIMENT NO.

3
IDENTIFICATION OF DEFECTS IN FOOD COMMODITIES

INTRODUCTION

The entire existence of food technology concepts revolves around the premise of wanting
food that adheres to certain quality standards that make them acceptable both in the industry
and to consumers. Different agencies exist to create certain grades and standards for specific
food commodities so as to give the entirety of the human population an idea on the classification
of food products on whether or not they are of quality grade or are safe for consumption. Food
standards often indicate allowable maximum levels of defects or contaminants for food to still be
considered safe (Chan, 2003).

The existence of defects in food commodities is a vital indicator of the level of food safety
inherent in the said product. Different defects may exist in certain products such as molds on
bread, foreign material in soup, decomposition of vegetables, and many more. The existence of
standards is to serve as guidance to know what level of these certain defects are deemed
acceptable (US Food and Drug Administration, 2005).

The experiment aims to identify as well as describe the different types of defects present in
certain food products. It also aims to discuss the role and importance of defect identification in
the classification of said food products. It also aims to determine the impact of food handling
properties in the quality of food products. The food commodity assessed was calamansi bought
from two different sources – the supermarket and wet market.

METHODOLOGY

Experiment Plan
Description of Identification of Grading and
Material the product defects and classification of
Procurement through tallying product
sensorial frequency of according to the
observation defects standards

Figure 1. Schematic Diagram for the Identification of Defects in Food Commodities

Material Procurement

For the “Identification of Defects in Food Commodities” experiment, the students that were
already divided into 4 groups were tasked to choose in any raw materials (fruits or vegetables) of
at least 20 pieces coming from the grocery and public market. The group were then designated
to buy the raw materials needed by the opposite group, for short the ones who bought the
calamansi came from another group and vice versa. Fresh calamansi obtained were bought from
a local grocery store in Ilo-ilo City (Ilo-ilo Supermart) and Miag-ao Public Market.

Experimental Procedure

Identification of Defects and Tallying Frequency of Defects

In assessing the physical appearance of the product, such as defects in the fresh calamansi
which were obtained from 2 different sources, these aspects where to be considered:

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mechanical damage (bruise), discoloration (sunburn), fruit rot (scab), shape, texture, firmness
(finger feel), and sunscald. The summary of the frequency defects in fresh calamansi can be
seen in Table 1 for reference.

Description of the Product through Sensorial Observation

The fresh calamansi sample obtained from the supermarket and wet market were both
assessed per piece through sensorial observation. For both of the sample, the size of the fresh
calamansi can be determined by measuring its diameter per piece with the help of a vernier
caliper or ruler. Also the physical attributes such as discoloration of the fruit, rot, and other
defects were observed during the experimentation and will be anaylzed further in the discussion
part.

Grading and Classification of Product according to the Standards provided

As seen in Table 2., the samples gathered were evaluated per batch. Classification and
grading of the fresh calamansi guidelines were duly followed by the students as specified by the
Philippine National Standard for Fresh Calamondin/Calamansi - Grading and classification (PNS,
2005).

RESULTS

Figure 2. 20 samples of calamansi each from wet market (left) and from supermarket (right)

Frequency
Defects
Wet Market Supermarket

4 5

Mechanical damage (bruise)

2
 11 2

Discoloration (sunburn)

2 7

Fruit rot (scab)

Shape 0 0
Texture 0 0
Firmness 0 0

20 11

Sunscald
Table 1. Frequency defects of calamansi for both wet market and supermarket (per piece
assessment)

Grading and Classification Wet Market Supermarket

Size code Medium Medium

Class Class II Class II

Table 2. Grading and Classification of calamansi for both wet market and supermarket (as a
batch assessment)

DISCUSSION

Defects in food commodities caused by poor manufacturing practices may endanger the
health of the consumers, can cause the product to be inedible and distasteful and may result in
enforcement action without regard to the action level. Thus, identification of defects in food
commodities is important and necessary to be able to identify whether a certain product has
passed the acceptability level or meet the specified standards of quality.

In this experiment, the researchers identified several types of defects and the grading and
classification of a selected raw material coming from a wet market and a supermarket. The

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researchers chose calamansi (Citrofortunella microcarpa) where the frequency of defects of the
samples were tallied and the grade and classification of sample were compared to the standard
quality.

There are six types of defect identified for calamansi as stated by the Philippine National
Standard (2005). This includes the mechanical damage specifically involving defects such as
bruises, necrotic rind which materially affects the appearance and quality of the fruit,
discoloration, fruit rot specifically called scab which are gray spots on the rind caused by fungus,
shape, texture, firmness, and sunscald which is the drying of the skin. As seen on table 1,
calamansi coming from the supermarket has a greater number of mechanical damage (bruises)
and presence of fruit rot (scab) compared to the wet market. While calamansi from the wet
market has a greater number of discoloration and sunscald compared to the samples from the
supermarket. Additionally, no defects were identified when it comes to texture, shape and
firmness since the samples are comparatively free from lumpiness and not abnormally coarse,
are symmetrical and has the shape typical of the variety and it is not soft or flabby.

According to Kelmac Medical (2017), mechanical damage is due to the action of machinery
mishandling and improper packaging which may result in cuts, punctures, abrasions and bruising.
Improper physical handling can also result in injuries caused by impact, compression, abrasion,
puncturing, tearing, or two or more such actions combined since fleshy fruits are very susceptible
to mechanical damage. Additionally, discoloration is any deviation from the normal rind where
the rind exhibits yellow to brown color which is caused by sunburn (Philippine National Standards,
2005). In addition, fruit rot in citrus fruits are typically the small discolored spot that rapidly
spreads across the affected fruit’s surface, creating leathery lesions that have a potent smell.
This is caused by a common garden fungal pest called Phytophthora spp. which is responsible
for diseases like damping off which kills seedlings as they are developing. In citrus fruits, it
primarily targets mature or nearly- mature fruits (Waterworth, 2017). Moreover, sunscald which is
a defect typically observed in citrus fruits causes appreciable flattening of the fruit and drying of
the skin. This is caused by the direct exposure to the sun (Philippine National Standards, 2005).

Furthermore, in order to minimize the defects mentioned above, quality control personnel or
food handlers should inspect the way the raw fruits are harvested and handled during transport
from the growing area to the factory since quality is often influenced by these. Moreover, food
commodities should be transported in clean, properly constructed bins to avoid contamination
and should be covered during transport for protection from the sun, rain and contamination.
Additionally, they must be stored under suitable conditions of temperature and humidity for
periods which do not allow excessive deterioration. Also, fruits and vegetables should also be
handled carefully to minimize mechanical damage and must be protected from attack by rodents
and insects to avoid contamination and deterioration (Food and Agriculture Organization of the
United Nations, 1988).

From the results obtained in table 1, it can be seen that calamansi coming from the wet
market exhibited a greater count of defects compared to the supermarket despite the fact that
they have the same kind of defects. According to Schipman and Qaim (2011), supermarkets
offer higher quality so that they seem to target a different consumer segment by offering fresh
products of high quality and often with food safety assurance where they cater primarily for
middle and upper income consumers. Even after controlling for product quality differences,
vegetable and fruit prices remain significantly higher in supermarkets than in traditional wet
markets. Although, wet markets are often wet and dirty, generally wet markets are perceived in
general, to be inferior and an advantage to supermarkets in terms for fresh produce sales and
are far more inexpensive compared to the supermarket. However, there is no proper quality

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control and food safety measures observed in the wet market. Thus, a greater number of defects
in the samples showed in table 1 are observed in wet market since practice of strict compliance
with specifications of product is not accurately observed. Moreover, the element of price is
introduced into the definition of quality where quality is the degree of excellence at an acceptable
price and the control of variability at an acceptable cost. Which means that value comprises price
and quality of product and service (Vasconcellos, 2005).

Referring to My Agriculture Information Bank (2015), food grading is sorting of vegetables

and fruits into different grades according to size, shape, color, and volume to fetch high price in
market. It also involves inspection, assessment and sorting of various foods regarding quality
freshness, legal conformity and market value. For the international market three general grades
are considered. This includes extra class, class I, and class II. The extra class is of superior
quality possess the shapes and color of the variety and without internal defect likely to affect the
inherent texture and flavor. While class II, having almost the same quality like the Extra Class
except that a 10% tolerance is allowed where individual fruit is allowed a slight defect in shape,
color and miner skin defect which do not affect the general appearance for keeping qualities.
Lastly, products that belong to class II may exhibit some external or internal defects provided
they are fit for consumption while fresh. This class is best fitted for local or short distance market.
Moreover, grading is also advantageous since it enhances to set good price for graded products,
it increases marketing efficiency by facilitating buying and selling a produce without selection,
properly graded vegetables and fruits are purchased by the consumer easily without inspection
and losses of selling price due to presence of substandard products or specimen can be easily
avoided.

Correspondingly, the diameter of each calamansi sample for both wet market and
supermarket were measured to identify the classification of its size and also to classify the raw
material as a whole according to its general appearance, quality and condition. From table 2, it
can be seen that the calamansi coming from the wet and super market has a medium size code
since the measurement taken fall between 2.0-2.8 cm. And the samples coming both from the
wet market and supermarket were classified as Class II since both sources are not free from
superficial defects such as discoloration, disease and fruit rot and are not in superior and good
quality. According to the Philippine National Standards (2005), calamansi fruits in this class
which do not qualify for inclusion in the higher classes which are Class I and extra class but shall
meet the minimum requirements such as mature, whole, firm, fresh, clean and sound in
appearance, free from damage caused by pests and diseases are classified as Class II.

CONCLUSION AND RECOMMENDATION

The first objective was to identify and describe different types of defects in food products;
specifically in calamansi which the researchers chose to analyze. There are six types of defect
identified for calamansi as stated by the Philippine National Standard (2005). This includes the
mechanical damage specifically involving defects such as bruises, necrotic rind which materially
affects the appearance and quality of the fruit, discoloration, fruit rot specifically called scab
which are gray spots on the rind caused by fungus, shape, texture, firmness, and sunscald which
is the drying of the skin. Calamansi coming from the supermarket has a greater number of
mechanical damage (bruises) and presence of fruit rot (scab) compared to the wet market. While
calamansi from the wet market has a greater number of discoloration and sunscald compared to
the samples from the supermarket.

The second objective was to discuss the role of defect identification in grading or
classification of food products. Food grading is sorting of vegetables and fruits into different

5
grades according to size, shape, color, and volume to fetch high price in market. It is
advantageous since it enhances to set good price for graded products, it increases marketing
efficiency by facilitating buying and selling a produce without selection, properly graded
vegetables and fruits are purchased by the consumer easily without inspection and losses of
selling price due to presence of substandard products or specimen can be easily avoided.

The last objective was to determine impact of food handling properties in quality of food
products. In order to minimize the defects mentioned, quality control personnel or food handlers
should inspect the way the raw fruits are harvested and handled during transport from the
growing area to the factory since quality is often influenced by these. Moreover, food
commodities should be transported in clean, properly constructed bins to avoid contamination
and should be covered during transport for protection from the sun, rain and contamination.
Additionally, they must be stored under suitable conditions of temperature and humidity for
periods which do not allow excessive deterioration. Also, fruits and vegetables should also be
handled carefully to minimize mechanical damage and must be protected from attack by rodents
and insects to avoid contamination and deterioration (Food and Agriculture Organization of the
United Nations, 1988).

For this experiment, it is recommended that aside from raw materials like fruits and
vegetables, any other raw materials can be analyzed such as meat, and poultry. It is also
recommended that aside from having new bought raw materials then analyze it immediately,
having storage as one of the factors of having defects in food commodities can be analyzed, too,
wherein before experimenting, the raw materials will first have its storage ranging from one to
two weeks.

REFERENCES

Chan, C.L.K. 2003. “Risk Assessment”, Encyclopedia of Food Sciences and Nutrition, v2, from
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/standards-of-iden
tity-for-food accessed on 3/26/18

Food and Agriculture Organization of the United Nations. 1988. Quality Control in Fruit and
Vegetable Processing. Available from, http://www.fao.org/3/a-t0029e.pdf

Kelmac Medical. 2017. Mechanical Damage of Fresh fruits and vegetables. Available from,
http://www.kelmacmedical.us/food-deterioration/mechanical-damage-of-fresh-fruits-and-veg
etables.html

Philippine National Standard. 2005. Fresh Fruit- Calamondin/Calamansi- Grading and

Classification. Available from,
http://spsissuances.da.gov.ph/attachments/article/1096/PNS-BAFS30-2005-Calamansi.pdf

Schipman, C. & Qaim, M. 2011. Modern food retailers and traditional markets in developing
countries: Comparing quality, prices, and competition strategies in Thailand. Available from,
https://pdfs.semanticscholar.org/8356/7db61573e0685e7d5c1a605c534bbc03201c.pdf

US Food and Drug Administration. 2005. “The Food Defect Action Levels: Levels of Natural or
Unavoidable Defects in Food that Present No Health Hazards for Humans”, Defect Levels
Handbook, from
https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/
SaniSanitationTransporta/ucm056174.htm accessed on 3/26/18

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Vasconcellos, J.A. 2005. Quality Assurance for the Food Industry: A Practical Approach.
Available from,
http://ssu.ac.ir/cms/fileadmin/user_upload/Daneshkadaha/dbehdasht/behdasht_imani/book/
Quality_Assurance_for_the_Food_Industry.pdf

Waterworth, K. 2017. Citrus Fruit Brown Rot: Tips for Brown Rot Control on Citrus. Available
from, https://www.gardeningknowhow.com/edible/fruits/citrus/citrus-fruit-brown-rot.htm

ANNEX

Wet Market Supermarket

Diameter
(mm) (mm)
1 26.20 22.10
2 22.16 25.05
3 26.10 24.025
4 23.15 23.175
5 26.00 24.20
6 24.10 24.325
7 25.35 24.30
8 25.20 23.075
9 25.00 22.05
10 25.05 23.275
11 26.05 21.15
12 25.10 21.10
13 24.00 20.00
14 26.40 24.50
15 28.50 23.25
16 25.20 23.30
17 24.40 24.40
18 24.00 24.20
19 22.35 23.00
20 27.30 22.20
MEDIUM MEDIUM
Classification of size
(2.0-2.8cm) (2.0-2.8cm)
Table 3. Dimensions (mm) taken on the 20 samples of calamansi each from wet market and
supermarket using a micrometer.

Note: Numbers within parenthesis are the required size of the classification identified.

DELGADO, LYNN MARIE (2015-10524)

DEL ROSARIO, ANGELICA B. (2015-03945)
MAAGMA, MARY ABBYGAIL P. (2015-03913)
SOLAS, ANGELIQUE MARIE (2015-06499)