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Establishment sensory evaluation standard of some fresh cut vegetables during shelf-life
Project
Project code: MRI-OG-08-1005687315
Contract period: 01.01.2014
- 31.12.2015
Purpose of research: Basic research
Aim of the co-operation in 2014-2015 is the establishment of sensory evaluation standards of some fresh cut vegetables (potato, lotus root, broccoli, and green pepper) during shelf-life. Processing of fruit and vegetables leads to great stress for the products and an increase in biochemical reactions. Because of a higher biochemical activity sensory quality could decrease during storage time. Fresh cut vegetables often possess a satisfying microbial quality, but sensory quality does not meet the requirements of consumers. Therefore, establishment of sensory evaluation standards is very important and the purpose of the co-operation. The Chinese partner will get knowledge and ability in the field of sensory evaluation of fresh cut vegetables for future work. The German partner gets information out of the co-operation concerning novel vegetable cultivars which are typical in Asian countries and are traditionally used in China (e.g. bitter gourd, different pumpkins) and could be perhaps available on the German market in the future.
Section overview
Subjects
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Safety and Quality of Fruit and Vegetables (MRI-OG)
