Affiliation:
1. Key Laboratory of Post‐Harvest Handling of Fruits Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables China National Light Industry Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co‐construction By Ministry and Province) Ministry of Agriculture and Rural Affairs Institute of Food Science Zhejiang Academy of Agricultural Sciences ...
2. College of Food Science and Nutritional Engineering China Agricultural University Beijing China
3. Faculty of Sciences Department of Analytical and Food Chemistry Universidade de Vigo Nutrition and Bromatology Group Ourense Spain
Abstract
AbstractFresh fruits and vegetables (F&V), with their attractive sensory, flavors, and nutrients, occupy a highly valuable part of people's daily diet. Plenty of postharvest studies have focused on the effects of preservation techniques on the edible quality and nutrients of F&V. Therefore, it is crucial to summarize the research methods of those quality and nutritional indicators for F&V. This work reviews the measurement and analysis methods on these parameters of postharvest F&V which have been validated by numerous publications, including firmness, sugars/acids, pigments, phenols, etc. Importantly, some instruments are involved in these experimental methods, such as firmness tester, spectrophotometer, gas chromatograph, and so on. Furthermore, some promising analysis methods in the past decades combined with advanced technologies are also raised in our discussion. This work is expected to provide guidance and normative significance for future research on quality assessment, preservation, and processing characteristics of F&V.