Harvest Quality

Kahnt, G. and Hijazi, L. A. 1991. Use of lupinex to increase crop yield and improve harvest quality with lesser nitrogen fertilization. Journal of Agronomy and Crop Science, 166 228-237. 

Acetobacter attack of grapes results in acid rot which has serious consequences in terms of harvest quality. The level of Acetobacter attack is determined by indices that measure the compounds produced by this micro-organism. 

Lampe, C. and Watada, A.E. 1971. Post-harvest quality of high pigment and crimson tomato fruit. J. Am. Soc. Hort. Sci. 96(4) 534-535. 

Oranges and apples [74] Evaluation of post-harvest quality 7 thickness shear mode sensors... 

Drogoudi PD, Michailidis Z, PantelidiSa G. Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars. Sci Hortic (Amsterdam). 2008 115(2) 149—153. 

Post-harvest quality loss of food, particularly the fresh fruits and vegetables, is primarily a function of respiration, ripening and senescence, water loss (transpiration), enzymatic discoloration of cut surfaces, decay (microbial), oxidation of fats causing ran-... 

An experienced enologist is capable of examining the grape crop visually to compare mechanical harvest and manual harvest quality, including the proportion of bursted or rotten grapes and the presence of leaves and leaf-stalks (intact or lacerated). 

The experience of the particleboard industry on the influence of seasonal variations of the wood quality has been reported. Problems occur especially using wood which has been harvested in the wintertime and which goes into board production immediately. 

Maturity. With the harvesting of the crop comes the first opportunity for application of objective measures of quality. The stage of maturity at which the crop is harvested is of great importance, for it is capable of having a marked effect upon the color, flavor, and texture of the finished product. 

Leafy vegetables and some fruits in particular are rich sources of chlorophylls. However, they are ranked among the most perishable post-harvest products and must be consumed within a few days after harvest or subjected to preservation methods to extend their freshness. Their typical green color is, if not the most important sensory attribute, an extremely important parameter of quality. Any discoloration can lead to rejection by consumers as the bright green color is intuitively linked with freshness. 

The winemaker is always facing problems due to the weakness of grapes which composition is variable and different for each vintage. He tries to prevent oxidation and to work with soft conditions to preserve grapes components important for the wine s equilibrium. The sanitary state of the harvest is of first importance Grapes composition depends on the variety, terroir, viticulture and climatic conditions. The main objective for the winemaker is to keep and valorize grape components like aromas which will determine the quality of the wine... 

Input rates of organic C into the soil system are hard to quantify, particularly for natural ecosystems and to a lesser extent for agricultural ecosystems. Whereas quantity and quality of carbon inputs via litter fall and plant residues after harvest might be directly measurable, inputs via roots and rhizodeposition are more difficult to assess. 

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