Fruit Selection and Quality Control Guide
Uploaded by
ScribdTranslationsFruit Selection and Quality Control Guide
Uploaded by
ScribdTranslationsFruit selection process
Nombre: Paula Anca, Paul Fuentes
Jaqueline Solis
Curso: 3 A
Fecha: 01-07-2013
Subject: Product Technology
Horticultural
Professor: Ricardo Cárdenas Aguilera
Index
Introduction
It is very important to buy fruits and vegetables thinking about the day they are going to be used.
to employ. If we are still going to take some time to consume them, it is important to buy them.
slightly underripe so that when they are used, they are at their peak.
A good idea is to buy seasonal products and immediately freeze them.
This way you can enjoy them later even if you can’t find them in the market anymore.
Es mucha la variedad de las frutas y las verduras.
To know exactly which one to choose, it is very important to refine the senses (sight, smell,
touch, taste, and hearing). Each fruit and vegetable has special characteristics that, with the
práctica, irás conociendo.
Disinfection
Este es un proceso el cual puede ser físico o químico que se encarga de inactivar o eliminar
microorganismos como virus, bacterias, protozoos, que se encuentren es fase vegetativa y
that can generate diseases.
Waxed
It is a process that involves adding a layer of wax to the fruit, as the wax
The natural quality of the fruit is lost after washing it. The addition of wax is a great
it helps as it aids in the healing of wounds in the fruit.
Selection
This is a stage in which the packaging staff has the job of selecting the best.
fruits that will be used for export, import, or products of the same
company.
Calibre
It is a technique used to measure fruits or vegetables that have shape.
rounded, just like apples, peaches, oranges, lemons, tomatoes, etc...
Preselección
At this stage, only the collection of the fruit that is going to be used matters.
choose the one that is in the best condition and in a state of semi-ripeness.
Packaging conditioning
The conditioning of the containers for reuse is carried out under the highest standards.
strict security and quality control standards through the following process.
Reception and collection in the warehouse
Interior washing according to the packaging
Compressed air test
Exterior mechanical cleaning
Painted and labeled as required
Labeling
Quality control
Control of finished product
Quality control of the product, as the only quality control method, is a system
completely surpassed, the idea today is to produce a good in the right way and on the first try, or
It should be tried to avoid going back on the production line to correct mistakes.
committed in the previous stages.
Palletizing
Agility, facilitation for the handling of loading and unloading processes, maintaining
product quality and cost savings are some of the points that make the
The decision on what packaging to use or how to palletize is crucial and differentiating.
Brand
Marca is a term that has various uses and meanings. One of the most frequent
it is linked to the exclusive right to the use of a word, phrase, image, or symbol
to identify a product or a service.
Maturity indices
La vida de las frutas se dividen en 3 etapas: Crecimiento – Maduración – Senescencia la
which is the most important, the methods to easily detect the ripeness of the
fruit are:
Firmness
Traditional Colorimetry
Acidity
Total soluble solids
starch index
Mechanical alterations
To understand the evolution of the various food preservation practices is
It is necessary to know the causes of deterioration and its possible prevention. Among these causes
We can distinguish, by their origin, those caused by physical, chemical, and biological agents.
mecánicas, como golpes, cortes, en general sin alteraciones graves, pero que suponen una
decrease in the shelf life of the food.
Biological alterations
The most important altering agents of food are of biological origin, among
that can be differentiated, the intrinsic ones, such as enzymes, and the extrinsic ones, such as
parasites or microorganisms. a- Enzymatic: some enzymes survive their own
organisms, even being able to increase their activity. Some enzymes change the texture
of foods (ripening of fruits or softening of meat), but they can end up
causing its decomposition. The rigor mortis of animals, for example, is due to
enzymatic changes that occur when blood circulation is lacking and therefore the
oxygenation necessary for aerobic metabolism. b- Parasites or natural competitors,
like insects, rodents, and birds, that compete directly for food.
c- Microorganisms: They are undoubtedly the ones that produce the most undesirable transformations and
abundant. In some cases, they can pose health risks to people, being
microbial infections are the most serious problem of human food, after the
hunger and overfeeding. It is worth noting that, however, not all effects are
negatives, since various foods are produced totally or partially by them: the
alimentos fermentados.
Conclusión
If we closely observe everything described above, we can deduce several
concepts of the fruit selection processes. We observe each step of this process
and its definition.
Como tal se observado la madurez de la fruta y los métodos para detectarla las cuales son:
firmness, traditional colorimetry, acidity, total soluble solids and the starch index.
We also observe the mechanical alterations which are caused by impacts in the
transport among others, such as biological alterations which are caused by microorganisms
such as the virus.
Bibliography
[Link]
brand of the fruit
source=lnms&tbm=isch&sa=X&ei=5R5vVeXQCqvbsAS5s4DoAg&sqi=2&ved=0
CAYQ_AUoAQ#imgrc=wYXEU4jmzU5BfM%3A;0Mw7PnxvJwqxlM
%3Bhttps%253A%252F%[Link]
%2009%/11%/[Link];https://
/[Link]
%/2009/11/11/brand-fruit/;1280;960
[Link]
[Link]
Brand of fruit
[Link]
instant&ion=1&espv=2&ie=UTF-8#q=Control+del+producto+terminado
[Link]
Finished product control