Common Fruits, Vegetables, Flowers, and Their Quality Characteristics - Postharvest Biology and Technology of Fruits, Vegetables, and Flowers - page 10

in cassava (1.7 μ L/(kg h)), breadfruit (1.2 μ L/(kg h)), and cucumber (0.6 μ L/(kg h)) when

measured at 20-25 ◦ C.
After the initiation of ripening or harvest, several biochemical changes occur in fruits
and vegetables. As some of these changes such as the development of color, flavor, and sweet
taste are desirable for fruits, any sort of quality changes are ideally not desired in vegetables.
Thus, strategies for the preservation of shelf life and quality in fruits and vegetables could
be entirely different. It is important to know the biochemical differences between fruits and
vegetables and several biochemical pathways that operate in these tissues to develop ideal
conditions of storage for the preservation of shelf life and quality.

2.3 Biochemical parameters of quality

There are two major aspects that define the quality of a produce: the first being the inherent
biochemical characteristics that provide the color, flavor, texture, and taste to the produce
and the second being the consumer perception. The application of postharvest technologies
tends to maximize these quality characteristics, though application of some technologies
may not provide the optimal quality produce for the consumer. During ripening, activation
of several metabolic pathways occurs, often leading to ideal changes in the biochemi-
cal composition of fruits. The stage of development in a fruit determines its biochemical
composition and the quality-defining parameters. Color is perhaps the first parameter that
attracts a consumer to a produce. Hence, fruits that show enhanced yellow-orange-red hue
are preferred by the consumer. The composition of anthocyanins and carotenoids in a fruit
will determine its color quality characteristics. Consumers also associate the depth of color
with the taste, though this is influenced by practical experiences. In general, fruits that are
bright red are also sweet. Some of the exceptions include sour cherries and red currants.
Brightly colored fruits also tend to possess the ideal texture. Flavor is also an important
component to the quality perception, and the degree of ripeness determines the level and
types of flavor components such as esters and terpenoids emitted from the fruit. Aroma is
derived from several types of compounds that include monoterpenes (as in lime, orange),
ester volatiles (ethyl, methyl butyrate in apple, isoamyl acetate in banana), simple organic
acids such as citric and malic acids (citrus fruits, apple), and small-chain aldehydes such as
hexenal and hexanal (cucumber). In fruits such as mango, pineapple, strawberry, and grape,
the ripening process is associated with the conversion of stored organic acids and starch into
sugars, and enhanced evolution of flavor components. The presence of off-flavors resulting
from the presence of certain aldehydes (e.g., acetaldehyde) may negatively impact quality
perception, whereas other aldehydes such as hexanal tend to enhance the green flavor and
consumer preference of vegetables. The evolution of sulfur volatiles in crucifer vegeta-
bles (e.g., broccoli and cabbage) and Allium vegetables (onion, garlic) is characteristic to
their quality. In a similar way, the evolution of essential oils in Lamiaceae members (mint,
oregano, rosemary, etc.) also attracts consumers. Fruits and vegetables contain a large per-
centage of water, which can often exceed 95% by fresh weight. Texture and the degree of
softness are determined by the amount of water contained in the produce and the ability to
retain that water during postharvest storage. The degradation of cell wall components and
the cell membrane negatively affects the rigidity of the tissue in fruits providing the softness
that consumers prefer (degradation of stored starch in banana), though excessive degrada-
tion of these components reduces the shelf life of the fruits drastically. Most vegetables