Greenhouse produce quality and assessment.
Greenhouse produce quality and assessment.
复制标题
温室产品质量和评估。
DOI：
10.1079/9781789244830.0246
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发表时间：
2021
期刊：
影响因子：
--
通讯作者：
L. Morgan
中科院分区：
文献类型：
--
作者：
L. Morgan
抽象的
温室和水培产品的“质量”意味着对特定用途的适用性或满足某些既定标准的程度。产品质量的各个方面可能包括感官特性（外观、质地、味道和香气）、营养价值、化学成分、机械特性、功能特性和缺陷。大多数经济作物都制定了质量标准和测试方法，以帮助确保消费者获得符合适当标准的产品。这些质量标准的范围包括从去除受损产品以及尺寸、形状、重量和整体外观的基本分级，到酸度、挥发物、干物质、淀粉和糖、毒素、维生素和矿物质等成分因素的分析测试。本章讨论了作物质量的组成部分、质量改进、提高温室农产品质量的栽培措施（营养液电导率水平、盐度和亏缺灌溉）、影响温室作物质量的环境条件（包括光照和温度）、遗传学在温室农产品质量中的作用、微生物质量和食品安全。描述了不同的质量测试和分级方法，例如颜色分析、总可溶性固形物（糖度）测试、成分质量的感官评价、挥发物测试（香气）、质地和硬度质量评估。
Abstract
'Quality' of greenhouse and hydroponic produce implies suitability for a particular purpose or the degree to which certain set standards are met. Aspects of produce quality may encompass sensory properties (appearance, texture, taste and aroma), nutritive values, chemical constituents, mechanical properties, functional properties and defects. Quality standards and testing methods have been developed for most commercial crops to help ensure consumers receive produce of a suitable standard. These quality standards can range from basic grading for removal of damaged produce and for size, shape, weight and overall appearance, to analytical testing for compositional factors such as acidity, volatiles, dry matter, starch and sugars, toxins, vitamins and minerals, and others. This chapter discusses the components of crop quality, quality improvement, cultural practices to improve greenhouse produce quality (nutrient solution electrical conductivity levels, salinity and deficit irrigation), environmental conditions (including light and temperature) affecting quality of greenhouse crops, role of genetics in the quality of greenhouse-grown produce, microbial quality and food safety. Different quality testing and grading methods are described such as colour analysis, total soluble solids (Brix) testing, sensory evaluation of compositional quality, volatiles testing (aroma), texture and firmness quality assessment.