Post harvest Management of Horticultural Crops (2+1)

Quality of fresh produce

Quality of fresh horticultural commodities is a combination of characteristics, attributes and properties that give the commodity value to humans for food (fruits and vegetables) and enjoyment (ornamentals). The term quality implies the degree of excellence of a produce or its suitability for a particular use. Quality is a human construct comprising many properties or characteristics. Quality of produce encompasses sensory properties (appearance, texture, taste and aroma), nutritive values, chemical constituents, mechanical properties, functional properties and defects. The word “quality” is used in various ways in reference to fresh horticultural produce.
The quality of fresh fruits and vegetables may be explained in terms of the following:

1. Fresh market quality
2. Edible quality
3. Storage quality
4. Transport quality
5. Shipping quality
6. Table quality
7. Internal quality
8. Nutritional quality
9. Appearance quality
10. Processing quality


For producers of horticultural crops “good quality” produce (fruits, vegetables or flowers) should give high yield with good appearance, disease resistance, insect resistance, good transport quality and bring higher profit. To receivers and market distributors, appearance quality is most important and also the firmness and long storage quality. Consumers consider good quality fruits, vegetables or flowers to be those that have good fresh market quality i.e., good appearance, good colour, firm or tender (good and optimum texture), good flavour and nutritive value. Although, consumers buy on the basis of appearance and feel, their satisfaction and repeat purchase are dependent upon good edible quality in case of fruits and vegetables.