Quality attributes

• Quality of fresh produce includes appearance (size, shape, color, gloss, and freedom from defects and decay), texture (firmness, crispness, juiciness, mealiness, and toughness, depending on the commodity), flavor (sweetness, sourness (acidity), astringency, aroma, and off-flavors), and nutritive value (vitamins, minerals, dietary fiber, phytonutrients).
• The relative importance of each quality component depends on the commodity and the individual’s interest (Kader, 1992).
• Most postharvest researchers, producers, and handlers are product-oriented in that quality is described by specific attributes of the product itself, such as sugar content, color, or firmness.