Downloaded by 80.82.77.83 on April 5, 2018 | https://pubs.acs.org Publication Date: September 7, 1989 | doi: 10.1021/bk-1989-0405.pr001
Preface QUALITY OF RAW AND PROCESSED FRUIT AND VEGETABLE PRODUCTS are sometimes elusive factors and may differ from person to person based on individual tastes. However, there is no doubt that consumers want high-quality foods in our fast-moving society. Consumers want convenient, fresh, light, and nutritious products for their diets. Fruits and vegetables fit in the healthy diet. The scientists and technologists who work with fresh and processed fruits and vegetables must deliver high-quality products to consumers economically. It was with this thought in mind that I organized the symposium on which this book is based. I had a second motive in organizing this symposium on quality factors of fruits and vegetables. Literature and research reports on the subject appear in many different places: in journals and books that cover food science, food technology, plant physiology, plant pathology, horticulture, agricultural sciences, agricultural engineering, and packaging. One cannot gather the vast amount of information on the quality of fruits and vegetables in one volume. However, I hope this book can serve as an important starting reference for researchers working in thisfield.It may also serve as a textbook for students interested in fresh and processed fruits and vegetables. The book is separated into six sections and 30 chapters. An overview chapter is provided to introduce the subject. Thefirstthree sections deal with the chemical aspects of the three major quality factors offruitsand vegetables, that is, color,flavor,and texture. The next three sections deal with the technological aspects of quality factors of fresh and processed fruits and vegetables: Section four deals with storage and light processing of fresh produce; section five deals with quality improvement of further processed fruits and vegetables; and section six deals with some of the newer technology used in this field. With 30 chapters and multiple authors in this book, it is unavoidable that some minor duplication of coverage may occur. The comprehensiveness of each chapter will differ. Nevertheless, all authors are well-known researchers in their respective fields or have published extensively in the subject. I hope that cross-fertilization among the authors can help the growth of this scientific field. xi Jen; Quality Factors of Fruits and Vegetables ACS Symposium Series; American Chemical Society: Washington, DC, 1989.
Downloaded by 80.82.77.83 on April 5, 2018 | https://pubs.acs.org Publication Date: September 7, 1989 | doi: 10.1021/bk-1989-0405.pr001
Acknowledgments I want to thank many people for assisting me in bringing this book to fruition. I want to thank the authors for presenting the papers and for their cooperation in completing the chapters in a timely manner. Also, more than 50 scientists served as reviewers. Their comments contributed greatly to the quality of the book. The editors of the ACS Books Department worked patiently with me. My wonderful, diligent secretary, Beth Knight, assisted in the handling of the manuscripts. Last, but not least, I appreciate the financial assistance provided by the Financial Committee of the Division of Agricultural and Food Chemistry of the American Chemical Society, the Agricultural Research Division of Campbell Soup Company, the Basic Research Division of Kraft, Inc., and the Research and Development Division of R. J. Reynolds Tobacco Company. JOSEPH J. JEN Department of Food Science and Technology The University of Georgia Athens,GA30602 April 25, 1989
xii Jen; Quality Factors of Fruits and Vegetables ACS Symposium Series; American Chemical Society: Washington, DC, 1989.
