Post harvest Management of Horticultural Crops (2+1)

Quality components

The ditfferent components of quality are listed in the following table. These components are used to evaluate quality of the commodities in specifications for grade and standard, selection in breeding programme, and evaluation of responses to various environmental factors and post harvest treatments.
Quality components of fresh fruits and vegetables


Main factors	Components
Appearance(visual)	Size, dimension, weight, volume, shape and form, smoothness, compactness, uniformity colour, uniformity and intensity Gloss, nature of surface wax Defects: external, internal (morphological, physical and mechanical, physiological, pathological and entomological)
Texture	Firmness, hardness or softness, Crispness, succulence, juiciness, Mealiness, grittiness, fibrousness, Toughness
Flavour (Taste and smell)	Sweetness, sourness(acidity), astringency, bitterness, aroma, off odour, off flavour
Nutritive value	Contents of carbohydrates, proteins, Lipids, vitamins, minerals, fiber, water Antioxidants etc.
Safety	Naturally occurring toxicants, Contaminants(chemical residues, heavy metals) Mycotoxins Microbial contamination

Main factors Components Appearance(visual) Size, dimension, weight, volume, shape and form, smoothness, compactness, uniformity colour, uniformity and intensity Gloss, nature of surface wax Defects: external, internal (morphological, physical and mechanical, physiological, pathological and entomological) Texture Firmness, hardness or softness, Crispness, succulence, juiciness, Mealiness, grittiness, fibrousness, Toughness Flavour (Taste and smell) Sweetness, sourness(acidity), astringency, bitterness, aroma, off odour, off flavour Nutritive value Contents of carbohydrates, proteins, Lipids, vitamins, minerals, fiber, water Antioxidants etc. Safety Naturally occurring toxicants, Contaminants(chemical residues, heavy metals) Mycotoxins Microbial contamination

There is no universal set of quality standards for any given commodity. Each country has its own criteria depending on local circumstances. Different standards may apply for produce for home consumption and for export. Generally only the better/higher quality produce is exported, because of longer time it has to survive before consumption and to excel in the international market competition.