University of California

Produce Quality Rating Scales & Color Charts

Produce Quality Rating Scales and Color Charts (Second Edition) - Binder & CD
 
Bookstore order online

Stock #23B (Binder); $75.00/copy
Stock #23CD (CD); $50.00/copy
Stock #23A (Both Binder and CD); $100.00/copy

Compiled by: Adel Kader and Marita Cantwell. Second Edition. March 2010, 151 pages

Description: The objective of this manual is to compile the rating scales (scoring systems) and color charts for maturity, ripeness, and quality of fruits, nuts, and vegetables for the benefit of those interested in produce quality evaluation. Available in printed format, or as a CD.

 

Table of Contents:

General
Apple
Apricot
Asian
Pear
Asparagus
Avocado
Banana
Bittermelon
Broccoli
Cabbage, Chinese
Cauliflower
Cherry
Citrus Fruits
Cucumber
Fig
Date
Date, Chinese (Jujube)
Eggplant
Grape
Leafy Vegetables
-Arugula
-Basil
-Belgian Endive
-Bok Choy
-Cilantro
-Collards
-Green Onion
-Kale
-Lettuce
-Parsley
-Spinach
Legumes
Mango
Melons
Mushroom
Olive
Papaya
Peach and Nectarine
Pear
Pepino
Pepper
Persimmon
Pineapple
Pomegranate
Potato
Squash
Strawberry
Sweet Corn
Tejocote (Mexican hawthorn)
Tomatillo
Tomato
Tree Nuts
Fresh-cut Fruits
Fresh-cut Vegetables
Subjective Descriptors: Cantaloupe
Subjective Descriptors: Honeydew
Subjective Descriptors: Mango
-Appendix 1: Quality Rating Scales for Various Vegetables
-Appendix 2: Quality Evaluation Methods
-Appendix 3: Sensory Evaluation
-Appendix 4: Measurement of Enzymatic Browning
 

 

 

 

 

College of Agricultural & Environmental Sciences
Postharvest Technology Center
Department of Plant Sciences

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