Produce Quality Rating Scales & Color Charts
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 |