Journal of Nutrition and Health
- Volume 17 Issue 2
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- Pages.108-112
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- 1984
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
Quality Evaluation of Raw Fruits and Vegetables
과실(果實) 및 채소(菜蔬)의 식품평가(品質評價)
- Lee, Mie-Soon (Dept. of Food & Nutrition, Duksung Women's College) ;
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Kim, Gun-Hee
(Dept. of Food & Nutrition, Duksung Women's College)
- Published : 1984.06.30
Abstract
Quality characteristics of fruits and vegetables were investigated by physical, chemical and sensory evaluations. Firmness of tomato fruits tended to be reduced as their maturity or ripeness stage progressed. Sensory evaluation revealed that raw tomatoes were the most acceptable at pink or light red stage. Specific gravity was highly correlated with mealiness. Emphasis was placed on the basic study forming the foundation of national quality standards of raw fruits and vegetables.
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