3 QUALITY AND FACTORS AFFECTING QUALITY Quality isa measure of the degree of excellence or acceptability by the consume to the composite characteristics of physical and chemical parameters othe f nate Agetables. The physical parameters inchale size, shape colour, detects, textne, pullin wise and seed. Chemical components of quality are flavour and nutritional ai ete vitamins, minerals, sugar, acids and protein, as 3.1. PHYSICAL QUALITY 3.1.1. Size and Shape Size and shape of fruits and vegetables make important contribution to the appearance of fresh produce. It generates major interest in the growers and consumers, Grading of fruits and vegetables into various size and shape is one of the first step in ps ‘ing. Shape determines the losses in trimming fruits and vegetables during handling, Size and shape can be measured with manual operation (human judgment), simple scale, verniercalliper, micrometers, planimeters and machine, Machine also measures weight, diameter and length. 3.1.2. Colour Surface colour is important for the fresh market and internal colour for the proe Green colour is indicative of insufficient ripeness in fruit but it is desirable attribute in vegetables. Colour is caused by the spectral distribution of light, Chlorophyll, carotenoids and anthocyanins are responsible for colour of tables. ssing, various truits and vey The measurement of surface colour presents many problems, When the unit sue ts tare such as mango, papaya, guava, apple, melon, tomato, &Fe individual units have oe measured, When the unit size is small such as karond strawber>ry, SEIpe Sate aa Peas, eic., a representative sample can be measured. The instruments usedia aS Handling and Processing 0! Fits es" yst Han' 26 Post-harve Jour Difference Meter Spectronic — 20 (reflectang, m olou e . . are Hunter Co . . las integrator. measurement th a tristimulas integ) and spectrophotometer wil 3.1.3. Defects ables include, deformities caused by unfavouraby eh d during handling and tran ¢ injury, specks, etc, and ve; 5 Defects in fruits and v ae ees or genetic abnormalities, mechanical i Bp Be . as damage, bruising and crushing; insect é le enyi “I 'SPOrtatig, 3, Hand and mouth feel is judged by sense of touch. ‘Hand feel 4 ee feel as (apple), softness (mango and plum) and Juiciness (citrus, grapes an | sweet feel includes sensory characters such as chewiness, fibrousness, grittiness, stickiness, Instruments developed for measuring the textural qualities of fruits and vege are: Succulometer and Tenderometer (it applies compression and shear to measure tenderness of peas, value of 90 to 95 indicates fancy quality peas. Value over 100 indie alower grade standard), Shear Press is used for many fruits and vegetables. Pressure: 's normally used for measuring the maturity of various fruits, ‘Texture firm Com), N, Mealiness 3.1.5. Pulp/ Fruit Ratio Physical quality also refers to the pul /fruit ratio parti i itchi ce p/ © particularly in mango, litchi, custard, 3.1.6. Seed Characteris| Less numbers and small «i : is a quality attribute, is ee ma \ aie Character in guava, Sofiness ofthe a inate whil an “ributes can be achieveu through selection essness is in table grapes. These QUALITY 32. CHEMICAL, © and s ' inn rot Taste includes SWeet, sour and biter ce Mation Volatile aad enzymatic or may be due to physiol ° and vege mies and suecinie acid pro : ie volatie Fe Gas chromatographic tect : “Vouring components but it olept ic taste 2 ON. The tar SehSOry method, People A a © 0 princi mat i tests MES Lets, The densa” (YPeS oF tess& ; Quality ana F; mY and Factors Aecting Qualty 7 4 small panel of trained people who determine whether g gore samples. Preference tests are designed to determas nnetee EXIM betve populations, which are conducted by large panels of 100 ne preference of repr of trained individuals but groups o ed persons. Panel ences of may cons are better because average out. ler because diffe 3.2.2. Nutritional Quality vegetables a i ; eee Soaee cae Aisne as they are rich in vitamins, minerals and y . v S in protein. Vitamins are organic compounds, whi have enzymatic function. Most important vitamins of fruits and vegetables are: vitamin 8 (mango, papaya, carTo, spinach, cfc), vitamin B complex (cashew nu capayi al eae ie) and vitamin C (aonla, guava, citrus, tomato, leafy vegetables, et). Minerals which are essential for maintaining proper health are calcium (almond, litchi, karonda, chaulai, fenugreek, efc.,) and iron (karondla, dates, cashewnut, mint, litchi, garlic, potato et.) Proteins rich fruits and vegetables are: cashewnut, almond, walnut, peas, beans, garlic, ete, Sugars of various fruits are reducing sugars i.e. glucose (dates, grape, fig etc.,) and fructose (dates, rapes, pear, efc.) and non-reducing sugar ie. sucrose (mango, pine apple, banana et.) ‘Acids responsible for sourness of various fruits such as citric in citrus fruits, mango and quava, malic acid in apple and tartaric acid in grape and tamarind, Total soluble solids and acid ratio determines the quality of many fruits including melons. 33. FACTORS AFFECTING FRUIT AND VEGETABLE QUALITY There are numerous pre and post-harvest factors which decide the quality of fruits and vegetables at harvest. 3.3.1. Pre-harvest Factors Pre-harvest management practices are very important to obtai ee vegetables of proper size, shape and free of infection. Various pre-harvest fac affect the quality of fruits and vegetables are given in following table: in good quality fruits and jors which Factors affecting quality of fruits and veget@bes Factors Quality Affected 4. Environmental o ae sure 2 i, he qualty for 0.9 c era diy, etc. Reduces t a | maturity, colour, sugar. 2 shea Teor | anon oo manne By Low tear case ing and freezing uy Wh on seen ae sniomaten posed Tne sevh AAT arg GE EP ight Essenlal for anthocyarin formation Re ded uis.g- cH = peel, lowerjuice and acids andi i_— Vegetables ding and Processing of Fruits and Veg t Hani 28 Post-harvest Quality Affected Factors 30 to light causes greening (Solanine formation) which of potato to light ha toxic pap d tomatoes and reduces the : sunscald in citrus an intensity causes 8! k Ure wash . Low light intensity causes thin and large leaves in leafy Vegetales My, cauliflower | Causes cracking in grape, dates, litchi, limes, lemon, tomato, sweet Potato, eh, - | Causes Raviel | appearance and sweetness. | ee eeeee ~ | causes bring, soratching and corky scar (citrus fruits) on the {nits and dans ne vegetables. hy SS and increases acy in cits, grapes ter quality of banana, th andre huis te car and TS High humidity reduces the colour an ee oh, but on other hand it is needed for bet Cultural factors Mineral nutrition (9 Nitrogen | High N reduces ascorbic acid content, TSS/acid ratio and keeping qualty ba re Wanner, carotene e.g, cits and Spinach. Its deficiency reduces size oth Ty Poa ine tbfavn, carotene a PnaEN Its deficiency reduces seg (9) Phosphorus High phosphorus decreases siz * Weight and vit. C in various fruits, its deficiengy | Poor appearance of it suchas cits fruits, (i) Potassium therases Si22, weigh, vitamin G a |W tax (Wv) Calcium, ind sugars, Its deficiency causes uneven ‘ipening eases tmness of many tug 55 apple, mango, guava, tomato, etc, anced Physiological disorders in many fruits, Vanes fagnesium Increases Size, Weight ang Vitamin C in, fruits such as citrus fruits, () Zine Deficiency causes Straggled cluste (si) Boron Flesh ir ef become tran 7 oEntY discoloration ofaibedoin citrus Fasano en. Cabbay i if nsitive [ti caper — ee 98, lumip and cauliflower are se per Defcieney — Causes i | [A aulators S868 in "euler botch on Sts tuts and spois the appearance. o ct IES and opine appearrce Ss size jr /—__ in Q, ‘Squat (2, 4,5. Tp) 1 Gbbeeteag Pp i Stape (IAA), ™andarins (NAA) and TSS in "2" PoTeases sin - cas Bava, gape Mitt grape, apricot, Stawbery ad | Ncitrus, "Tomato, ete Teduces disorder of fruits &: () Ethylene oe our —— nit | : "2 wea angcone opps a ner gan Vegetables and cause parthenocarpic lomat | 7 ‘82, plum, 45 (ro | , ;oPPle, chiles, andi jal), carotenoids. mt rape’ Casco eid and TSS and reduces tan = "ouning Pasta ete) pal SS ad reoestrin s| ‘e-harvest treatment with é |Factors (v) Growth retardant Root stock Inigation ~ Pruning | Thinning Girding Bunch Covering Variety C. Diseases and Pests D. Maturity TASES Colour in routing in aoe chany, noi rion bulb. Foliar application cee ete antmaloe 9818 and TSS in banana ute eae rad In citrus, Troyer and Cattizo (Citrange) rootstock produce the ‘rut oranges, mandarins and lemons. In Ot excelent quay of | ‘ In guava Ps exten quay of PSOum clas ascorbic aid content ta, MU eck rereases sugar oo feduces fruit size, juice Excess ittigation causes high cit jeficieney and content and increases thicknoss a 1 Ceteney of moisture {atfects the si content of fruits. IWinoreases size, colour and sugar in grape beres ee ___ Preavest bunch covering with plastic bags produced banana fits of beter cour ang quality. ies differ in size, shane cou ad 2 Varieties dif in size, shape, colour and chemical composition, Producveness, Bight appearance and good keeping qualities are most important characters ofthe varieties, Pre-harvest application of systematic fungicides prevents quiescent infection like anthracnose of mango, papaya, crown rot of banana, stem end rot of cits, lenticel rot of apple and brown rot of peaches. Pre-harvest spray of chitosan reduced the post harvest fungal ot and ‘maintains the keeping quality of strawberry. Fruits when ripe are of higher quay on account ffl size, bight colour, sweetness and less acidic. in general vegetables with exception of potato and onion ae of higher qualty When less matures because oftheir being more tender, succulent, less fbrous or starchy. E. Mechanical injury fe Fruits and vegetables should be in no case injured or damaged otherwise injury will reduce appearance and may be source of infection for fungus diseases. 3.3.2. Post-harvest Factors Post-harvest handling practices also affect the quality of various fruits and vegetables.30 Post-harvest Handling and Processing of Fruits and Vegetables affecting post-harvest quallly Quality Affected Factors [ Factors High emperaro causes favour, woight lass and wind Pari Whiley content. Low temporature reduces the appaaraiay of ay and reduces Vitamin ing the carotenoid development. Termperaure lower than the optimum freezing injury of various Huts and vegetables 4. Temperature n by, I In chili eg spocd up tho growth of microorganisms ding in deteriorates the quality and 2, Heat of Respiration transport. viting whereas high tnd to encourage qa Low humidity leads to weight loss and 3. Relative Humidity | microorganisms. fC ES “LObsaring and Washing| Cleaning its and washing rot vegotables remove dit and good appearance or freshness to the produce. Removal of damaged, diseased and discoloured parts improve the appearance tse vegetables 6. Grading Grading maintain uniformity in shape, size and quality of fruits and vegetables, Spray residue ard proj 5, Trimming 7, Chemical treatment | Treating fruits and vegetables with oll (groundnutfmustard) and waxol emulsion reais weight ioss and maintain freshness, Treating fruits with ethephon and alar increases coo and reduces astringency. Gibberelic acid, cytokinin, maleic hydrazide and cycocel (05) relard the colour development. Suiphuris used on banana as a paste (0.1% acvenss ent) to contol crown rot fungi. Sodium or potassium bisulphite are used in asa mixture (within a pad that can be placed inside a carton) to release SO, for carird spoilage by mold in grapes. Fruits and vegetables can be dipped in hypochlorte soir (60-70ppm available chiorine) then, rinsed with tap water for control of bacteria, yast 2"? ‘molds which affect the quality. 8. Pre-cooing Pre-cooling maintains the freshness or appearance and reduces weight los in vats {ruts and vegetables. 9. Hotwater treatment. Increases carotene and total sugarin fruits e.g. mango and control post-harvest spite Papaya, mango, oranges, beans, pepper, elc. 10. Packir ng Loose packing causes more damage in fruits and vegetables than tight packing, War"? fruits (apple, mango, ete.) in tissue i inka 5 , 6tC, paper reduces weight loss and maintain colou: 5 laly packing f : j ia f rg its and vegetables in ventilated polythyne bag maintain colour and 4°" Basically quality is the i 4 'y is the inherent ch : Practices includi iti sighly bese ere ine aS management and aor regulators. The 4 crispness, ttl soluble cea ed Ore easily by cultural operations are size and shapesvranucu ii any parucuras. \6 co O\ - STANDARDS 22.9.1. ISA. Standards Bis operates a certification mark scheme under the BIS act, 1986. standards are laid for vegetable and food products, spices, and condiments, animal prdocuts and processed foods. Once these standards are accepted, manufacturers whose products conform to these standards are allowed toM2 Post Harvest Physiology and Quality Management of Fruits and Vegetables use BIS Label on cach unit of their product. Various committees, including representatives from the government, consumers and industry, formulate the Indian Standards Institution (ISI), Standards are laid for vegetable and fruit products, spices and condiments, animal products and processed foods. An Act to provide for the blishment of a Bureau for the harmonious development of the activities of standardisation, marking and quality certification of goods and for matters connected therewith or incidental thereto. The products are checked for quality by the ISI in their own network of testing laboratories at Delhi, Bombay, Calcutta, Madras, Chandigarh and Patna or ina number of public and private laboratories recognized by them. Some of the items which require compulsory BIS certification under PFA are: Food colours and food colour preparation + Natural food colours + Food additives + Infant milk food + Infant formula + Milk cereal based weaning food + Milk powder + Condensed milk Powers and Functions of the Bureau The Bureau may exercise such powers and perform such duties as may be assigned to it by or under this Act and, in particular, such powers include the power to - a, Establish, publish and promote in such manner as may be prescribed the Indian Standard, in relation to any article or process; b. Recognise as an Indian Standard, in such manner as may be prescribed, any standard established by any other Institution in India or elsewhere, in relation to any article or process; c. Specify a Standard Mark to be called the Bureau of Indian Standards Certification Mark which shall be of such design and contain such particulars as may be prescribed to represent a particular Indian Standard; d. Grant, renew, suspend or cancel a license for the use of the Standard Mark; Levy fees for the grant or renewal of any license: Make such inspection and take such samples of any material or substance as may be necessary to see whether any article or moem p. process in relation to which the Standard Mark has been used conforms to the Indian Standard or whether the Standard Mark has been improperly used in relation to any article or process with or without a license; Seek recognition of the Bureau and of the Indian Standards outside India on such terms and conditions as may be mutually agreed upon by the Bureau with any corresponding institution or organization in any country; Establish, maintain and recognize laboratories for the purposes of standardization and quality control and for such other purposes as may be prescribed; Undertake research for the formulation of Indian Standards in the interests of consumers and manufacturers; Recognize any institution in India or outside which is engaged in the standardization of any article or process or the improvement of the quality of any article or process; Provide services to manufacturers and consumers of articles or Processes on such terms and conditions as may be mutually agreed upon; Appoint agents in India or outside India for the inspection, testing and such other purposes as may be prescribed; Establish branches, offices or agencies in India or outside; Inspect any article or process, at such times and at such places as may be prescribed in relation to which the Standard Mark is used or which is required to conform to the Indian Standard by this Act or under any other law irrespective of whether such article or Process is in India or is brought or intended to be brought into India from a place outside India; Coordinate activities of any manufacturer or association of manufacturers or consumers engaged in standardization and in the improvement of the quality of any article or Process or in the implementation of any quality control activities; Perform such other functions as may be Prescribed. 22.10. AGMARK Standard The AGMARK standard was set up by the Directorate of Marketing and Inspection of the Government of India b Act in 1937. The word 'AGMARK' se: AGMARK seal is as below . introducing an Agricultural produce ‘a’ ensures quality and Purity. A sampleMARK BESAN +. SENO=B+162002 * «¢GRADB-STANDARD ” PEACE OF PACKAGING. DATE OF PACKAGING...... NET WEIGHT........ The quality of a product is determined with reference to the size, variety, weight, colour, moisture, fat content and other factors are taken into account. The grades incorporated are grades 1,2,3 and 4 or special, good, fair and ordinary. 22.10.1. Export inspection council The council has been constituted to check the quality of a number of food materials meant for export. The council has powers to reject any food, which does not measure up to the standards prescribed for the food. Canned food such as mango juice, pineapple juice, frozen food such as shrimp, pomfrets are subject to scrutiny by this body before export. 22.11.CONSUMER PROTECTION ACT, 1986 An Act to provide for better protection of the interests of consumers and for that purpose to make provision for the establishment of consumer councils and other authorities for the settlement of consumers’ disputes and for matters connected therewith. 22.12. FOOD SAFETY AND STANDARDS BILL, 2005 The food sector in India is governed by a multiplicity of laws under different ministries. The Food Safety and Standards Bill, 2005, aims to integrate the food safety laws in the country in order to systematically and scientifically develop the food processing industry and shift from a regulatory regime to self-compliance. As part of the process of consolidation, the Bill Proposes to repeal eight existing laws related to food. The Bill Proposes to establish the Food Safety and Standards Authority of India (FSSA), which would lay down scientific standards of food safety and ensure safe and wholesome food. The FSSA would be assisted by a Central Advisory Committee, a Scientific Committee and a number of Scientific Panels in specifying standards. 22997 aesi-u wee