과실(果實) 및 채소(菜蔬)의 식품평가(品質評價)

Quality Evaluation of Raw Fruits and Vegetables

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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