Towards a new definition of
quality for fresh fruits and vegetables
The quality of fruits and vegetables constitutes a
dynamic composite of their physicochemical properties and consumer perception.
Attempts at defining quality often discriminate between intrinsic
characteristics inherent to the nature of the products, dictated by genotypic,
agroenvironmental and postharvest factors, and extrinsic characteristics
influenced by socioeconomic and marketing factors which condition consumer
perception of the products and formulate quality standards.
Vegetables and fruits contain vitamins and minerals that are very important for the body. Because the content of vitamins, minerals and dietary fiber, making vegetables and fruits as a good food for digestion, antioxidants and increase endurance.
Good vegetables and fruits, must be
clean, healthy, whole, no microorganisms, odor free, free from toxins or
pesticides.
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