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1. Hogere kwaleit, langere houdbaarheid
Gemak (convenience)
Gezond Lang
houdbaar
Vers Versgesneden Bevroren Gepasteuriseerd Gesteriliseerd
Gedroogd
ambient 0 tot 7oC -20oC koelvers of pH<4.5 ambient ambient
Mild geconserveerd (HPP, PEF, …)
Near-fresh products
Gemak (convenience)
Lang(er) houdbaar
Gezond(er
)
Wouter de Heij M.Sc. +31.6.55765772 - Fruit & processing - © 2007

2. Food Attributes
Quality Parameters
1. Appearance (Visual) Quality Factors
2. Textural (Feel) Quality Factors
3. Flavor (Eating) Quality Factors
4. Nutritional Quality Factors
Preharvest Factors Influencing Quality
1. Genotypes and Rootstocks
2. Climatic Factors
3. Cultural Practices
Maturity and Ripening
Wouter de Heij M.Sc. +31.6.55765772 - Fruit & processing - © 2007

3. Food Attributes
Postharvest Factors Influencing Quality
1. Physical Damage During Harvesting and Handling
2. Temperature and Relative Humidity Management
3. Supplemental Treatments Applied to the Commodity
4. Supplemental Treatments Involving Manipulation of the
Environment
5. Flavor vs. Appearance Life of Fresh-cut Fruit Prodcts
Wouter de Heij M.Sc. +31.6.55765772 - Fruit & processing - © 2007

4. Factors influencing the keeping-quality
Advice : pretend you’re a single cut-fruit particle!
• Quality of raw-material
Maturity & Ripeness
• Product temperature
& residence time
• Preparation & Handling
• Initial gas content (MA)
• Film (permeability)
C 2H 4 • Moisture content
•……
Advice : determine the CCP (QACCP) based on this list
Wouter de Heij M.Sc. +31.6.55765772 - Fruit & processing - © 2007

5. Classification of fruits
A. Temerate- Zone Fruits
Pome fruits : apple, Asian pear, European pear, Quince
Stone fruits : Apricot, cherry, nectarine, peach, plum
Small fruits and berries : grape, strawbery, raspberry, blueberry, blackberry,
cranberry
B. Subtropical Fruits
Citrus fruits : grapefruit, lemon, lime, orange, pummelo, tangerine, mandarin
Noncitrus fruits : avocado, cherimoya, fig, kiwifruit, olice pomegranate
C. Tropical Fruits
Major tropical fruits : banana, mango, papaya, pineapple
Minor tropical fruits : carambola, cashew apple, durian, guave, longan, lychee,
mangosteen, passion fruit, rambutan sapota, tamarind
Wouter de Heij M.Sc. +31.6.55765772 - Fruit & processing - © 2007

6. Opslagtemperatuur ongesneden fruit
Klasse Temp. Fruit soorten Klasse Goed Twijfel Afkeur
A 0 tot Aardbei Peer A 0 tot 5-8oC < 0o C
(Gematigd) 5 oC Appel Pruim (Gematigd) 5o C
Bes Kers > 8 oC
Druif Nectarine
Kiwi
B 5 tot Sinaasappel Mandarijn B 5 tot 3-5oC < 3o C
(Subtropisch) 10oC Grapefruit Limoen (Subtropisch) 10oC
Citroen Advocado 10-12oC >12oC
C 10 tot Cantaloupe Lychee C 10 tot 8-10oc < 8 oC
(Tropisch) 15oC Galia meloen Mango (Tropisch) 15oC
Honingmeloen Banaan 15-18oC > 18oC
Watermeloen
Ananas
Wouter de Heij M.Sc. +31.6.55765772 - Fruit & processing - © 2007

7. Keeping Quality (@ constant temperatures)
11 35
10
IJsbergsla
Iceberg
9
“Fresh-cut” 30
“Fresh ” Prei
Leek
Tomato
Tomaten
(days)
Keeping quality (dagen)
8 25
Shelf-life [dagen]
7
Endive
Andijvie
20 Bell pepper
Paprika
Houdbaarheid
6
5
15
4
3 10
2
5
1
0 0
- 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
0 5 10 15 20
Storage temperature ( C)
Bewaartemperatuur (oC)
o
Storage temperature ([°C]
Bewaartemperatuur C)
o
QACCP (Keeping Quality) vs HACCP (Food Safety)
Advice : Determine the quality related CCPs
Wouter de Heij M.Sc. +31.6.55765772 - Fruit & processing - © 2007