Methods of Measuring Fruit & Vegetable Quality: Color & Texture
Methods of Measuring Fruit & Vegetable Quality: Color and Texture, May 14 - 15th, 2008, Buehler Alumni Center, AGR Room, UC Davis Campus.
The course includes one full day devoted to color, and another day to texture measurements of fresh and processed fruits and vegetables. The principles behind human and instrumental perception of color and texture will be discussed, and the various instruments and methods available will be compared. Real-life examples of fresh and processed fruit and vegetable color and texture measurements will be described and demonstrated in hands-on laboratory sections.