BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Quality factors for fruits include the following-maturity, firmness, the uniformity of size and shape, the absence of defects, skin and flesh color. Many of the same quality factors are described for vegetables, with the addition of texture-related attributes such as turgidity, toughness, and tenderness.

Detailed explanation-2: -Check the characteristic signs of freshness such as bright, lively color in the vegetable and look to see if the vegetable is crisp and free of soft spots. Vegetables are at their peak during their harvest season, this is also when vegetables are the most affordable to purchase.

Detailed explanation-3: -Tomato fruit quality is determined mainly by color, texture, and flavor. Among those, color and flavor are probably the most useful criteria for estimating maturity of tomato fruit. High quality is associated with redness of color and prominence of flavor.

Detailed explanation-4: -Plant habit, jointlessness, and fruit size, shape, color, firmness, smoothness, and resistance to defects should all be considered in cultivar selection. Market acceptability characteristics include pack out, fruit size and shape, ripening ability, firmness, and flavor (Hochmuth-88).