ABSTRACT
Quality Parameters...................................................................................................12 Appearance (Visual) Quality Factors ..........................................................12 Textural (Feel) Quality Factors ...................................................................13 Flavor (Eating) Quality Factors...................................................................13 Nutritional Quality Factors..........................................................................13
Preharvest Factors Influencing Quality ...................................................................14 Genotypes and Rootstocks ..........................................................................14 Climatic Factors...........................................................................................14 Cultural Practices.........................................................................................14
Maturity and Ripening.............................................................................................15 Maturity........................................................................................................15 Ripening.......................................................................................................16
Postharvest Factors Influencing Quality .................................................................16 Physical Damage During Harvesting and Handling...................................16 Temperature and Relative Humidity Management .....................................17 Supplemental Treatments Applied to the Commodity................................17 Supplemental Treatments Involving Manipulation of the Environment ......................................................................................17 Flavor vs. Appearance Life of Fresh-cut Fruit Products ............................18
Quality Assurance Programs ...................................................................................18 References................................................................................................................19
