Food Standards and Quality Control

Food Standard and Quality Control

Lesson 05 : Factors affecting food quality

Storage, Transport and Trade Conditions

Changes that cause quality deterioration after harvest include high respiration rate, high metabolic activity, moisture losses, softening yellowing, and or loss of flavor and nutritional value. Factors that accelerate quality deterioration are mechanical injury, physical disorders, and pathological diseases. Biochemical changes underlying post harvest deterioration in quality encompasses oxidative damage and free radical injury membrane lipid peroxidation and cell wall degradation

Colour as a quality factor:
Many kinds of storing methods have been developed to improve the quality of these commodities. Storability of some perishables can be extended by use of controlled atmosphere (CA) or modified atmosphere (MAP) storages to enhance the shelf life.The storage system after harvesting is very important for food quality.