Preface XI List of Contributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xııı SECTION ONE CONTEMPORARY ISSUES 1. FOOD SUPPLY CHAINS: FROM PRODUCTIVITY TOW ARD QUALITY WIM M. F. JONGEN 3 lntroduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Chain Reversal as a Starting Point . . . . . . . . . . . . . . . 5 Product Ouality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Ouality as a Steering Factor for lnnovation in the Supply Chain . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Ouality Modeling of Food Products . . . . . . . . . . . . . . . 14 Linking Consumer Wants to Technologies and Research . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Summary 18 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 V Vİ Contcnts 2. QUALITY AND BREEDING-CUL TIV ARS, GENETIC ENGINEERING P. WEHLING lntroduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Biotechnology and Plant Breeding . . . . . . . . . . . . . . . 22 Genetic Engineering of Traits Affecting Ouality . . . . . . 25 Future Prospects . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 21 3. CONSUMER PREFERENCES AND BREEDING GOALS 43 SUSANNE PECHER AND MATTHAIS VON OPPEN lntroduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Basic Principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Constraints in Breeding for Ouality . . . . . . . . . . . . . 47 Approaches to ldentify Consumer Preferences for Ouality Characteristics . . . . . . . . . . . . . . . . . . . . . . 50 Background of the Hedonic Price Analysis . . . . . . . . . 53 Results Reported on Hedonic Price Analysis . . . . . . . . 55 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 ( SECTION TWO FRUITS AND VEGETABLES 65 4. EFFECTS ON THE QUALITY OF STORED APPLE FRUIT DAVID S. JOHNSON AND MARTIN S. RIDOUT Cultivar Differences in Apple Quality . . . . . . . . . . . . . 68 Variability in Quality Parameters at Harvest . . . . . . . . . 70 Variability in Ouality Parameters After Storage . . . 72 An Approach to Achieving Consistent Quality from Store . . . . . . . . . . . . . . . . . . . . . . . 76 Research to Minimize Occurrence of Bitter Pit in Cox Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 Research to lmprove the Firmness of Cox Apples . . . . 80 Requirements for Future Research . . . . . . . . . . . . . . . 82 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 67 Contents vii 5. ENVIRONMENT AL EFFECTS ON PRODUCT QUALITY 85 MONIKA SCHREINER, SUSANNE HUYSKENS-KEIL, ANGELIKA KRUMBEIN, ILONA SCHONHOF, AND MANFRED LiNKE Ouality Determination and Ouality Evaluation . . . . . 85 Effect of Preharvest Climatic Conditions on Bioactive Substances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 lnteraction of Climatic Conditions in Pre- and Postharvest . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 Effect of Postharvest Storage Conditions on Textural Properties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 Effect of Postharvest Storage Conditions on Shelf Life . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94 6. POSTHARVEST HANDLING AND STORAGE OF VEGETABLES TORSTEN NILSSON 96 lntroduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 Physiological Basis for Postharvest Ouality Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 lnfluences of the Environment 100 Physiology of Storage 106 Pathology 114 Conclusion and Future Research Needs 115 References 116 SECTION THREE OUALITY 123 7. ACCEPTABILITY LEOPOLD M. M. TIJSKENS lntroduction 125 Decomposition of Ouality 125 Acceptance and Acceptability 128 Decomposition of Acceptability 128 125 Vİİİ Contents Examples of Modeling Acceptability 129 Conclusions 141 How to Design Further Research . . . . . . . . 141 References 142 8. FRUIT AND VEGETABLE QUALITY ROBERT L. SHEWFELT lntroduction . . . . . . 144 Ouality Principles 146 Quality Enhancement-The Model 149 Application of the Ouality Enhancement Model 151 Future Directions 154 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155 144 9. CONSUMER PREFERENCE ZAINUL ANDANI AND HAL J. H. MACFIE lntroduction . . . . . . . . . . . . . . . . . . . . . 158 Determinants of Food Choice . . . . . . . . . . 159 Attitude Toward Novel Foods . . . 159 Sensory Attributes that I nfluence Preference 161 Repertory Grid-A Tool to Elicit Consumer Descriptors and Perceptions . . . . . . . . 166 Mealiness-A Multilingual Vocabulary 167 Expectation Analysis-A Tool to lmprove Ouality Perception and lnfluence Choice . . . . . 170 lndividual Differences Analysis-Models that Explain Segmentation 172 Conclusions 174 Acknowledgments 174 References 174 158 10. INSTRUMENT AL DA T A-CONSUMER ACCEPTANCE BERNHARD BRÜCKNER AND HELGA AUERSWALD lntroduction 178 Ouality Criteria . . . . . . . . . . . . . . . . . . . . . . . . 178 Role of Acceptance 181 The Perception Process . . . . . . . 182 Examples of Relations Between lnstrumental and Acceptance Data . . . . . . . . . . . . . ... 185 178 Contents İX Sweet Note 187 Fruit and Peel Firmness 191 Consumer Clusters 192 Conclusion 194 Summary 195 References 195 11. HOUSE OF QUALITY-AN INTEGRATED VIEW OF FRUIT AND VEGETABLE QUALITY 199 ANNE C. BECH 1 ntroduction 199 Food Quality 201 House of Ouality 205 Consumer Needs 207 ldentification of Consumer Needs 208 Examples of Consumer Needs 209 Translation of Consumer Needs 211 Example-House of Ouality for Strategic Peas 216 Conclusions 219 References 220 SECTION FOUR AN INTEGRATED VIEW 225 12. ECONOMICS OF QUALITY WOJCIECH J. FLORKOWSKI Ouality Dynamics 228 Grades and Standards 229 1 nterpretation of Oual ity 231 Market Valuation of Quality 232 Ouality as a Risk Management Tool 242 References 244 227 13. INTEGRA TED QUALITY MANAGEMENT APPLIED TO THE PROCESSED-VEGETABLES INDUSTRY 246 JACOUES VIAENE, XAVIER GELLYNCK, AND WIM VERBEKE lntroduction 246 State of the Art 247 X Contents Drivers of Competitive Advantage 250 Research Methodology: /OM tor Processed Vegetables 252 Results 253 Perception of Fresh and Processed Vegetables 256 Conclusions and Research Agenda 263 References 264 14. METHODS AND EXAMPLES OF INTEGRA TION 267 STANLEY E. PRUSSIA Principles 267 Literature 268 State of the Art 270 Examples of Visual Models 270 Examples of Soft Systems Methodology 280 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 283 ( 15. INTEGRATING PROBLEM-ORIENTED RESEARCH 285 ROLF KUCHENBUCH, BERNHARD BRÜCKNER, JÖRG RÜHLMANN, AND BARBARA RÖGER lntroduction 285 What are the Probleme? 285 Whose Problems Have to be Solved? 291 How Can the Problems be Solved? 292 References 294 16. A MORE INTEGRATED VIEW 296 ROBERT L. SHEWFELT AND LEOPOLD M. M. TIJSKENS lntroduction 296 Ouality 296 Related Terms 298 Approaches 300 Common Ground 302 Divergence 302 Recommendations 303 References 304 lndex 309