The determination and quantification of sugars is important for quality control and assurance
of horticultural produce. This review discusses analytical methods for determination of …

Bruising is the most common type of mechanical damage affecting fresh horticultural
produce, and reduces quality to the consumer and income to fruit and vegetable industries …

Fruits with thick rind have been reported to interfere with the measurement of internal quality
of non-destructive near infrared spectroscopy. This review provides an overview of issues …

Fresh fruit and vegetables continue with biological activities after harvest, resulting in
continuous loss of water and solutes, and gaseous exchanges with surrounding …

Vitamin C is widely regarded as one of the most important antioxidants in citrus fruits. The
rapidly growing demand for fresh citrus fruits and their derivative products has prompted …

Optimum harvest maturity is one of the important factors determining the quality of avocado
fruit. Currently, avocado harvest maturity is mostly determined using markers or indices such …

Sweetness and flavour are desirable attributes used for quality control and assurance of
citrus fruit, which are largely determined by total soluble solids (TSS), titrable acidity (TA) …

Over the past decades, imaging and spectroscopy techniques have been rapidly developing
and widely applied in nondestructive fruit and vegetable quality assessment. The physical …

Ozone is a triatomic molecule of oxygen well-known as a powerful disinfectant because of its
higher oxidation potential. Ozone has recently gained more interest especially from …

Owing to their health-boosting properties and other appreciable properties, citrus fruit is
widely consumed and commercialized worldwide. Destination markets around the world …