FDSC 310 Lecture Notes - Lecture 14: Antinutrient, Soil Texture, Color Temperature
16 Dec 2017
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Document Summary
Quality can only be defined for a specific commodity and for a specific use. What applies in one scenario may not apply in another. Quality of fruits and vegetables is a combination of various physico-chemical and nutritional characteristics that give them value or wholesomeness as a food item. Texture or mouth/finger feel factors firmness, hardness, softness, juicyness, toughness, fibrousness, grittyness. Nutritive value protein, carbohydrate, fat, vitamins, minerals, etc. Shriveling & wilting as a result of water loss. Fungal & bacterial decay (blue & grey mold etc. ) Consumer: good appearance, firm, good flavor & nutritive value breeders/farmers: Genetic factors: cultivars, rootstocks, selection of specific varieties, gmo. Soil type, mineral nutrition, water supply, pruning, thinning, Within tr, higher the temperature, faster the growth. Example: sweet peas a temperate crop units for. Should be careful in extrapolating (valid within tr) temperatures needed promote earlier. Heat units are expressed in degree-hr or degree-days.
