Organoleptic aspects
The concept of quality in crops is dynamic and is evolving and changing at every moment. In addition to production processes, consumer perception and the stage of ripening play a key role.
Organoleptic evaluation of food products is becoming an increasingly important factor in the development and commercialization of new products, as it provides valuable insights into consumer behavior while ensuring quality standards.
Studies have shown that different formulations can enhance and optimize the varietal sensory attributes of crops, making it essential to assess improvements in these organoleptic characteristics.
Organoleptic analysis and evaluation services
- Firmness
- Soluble solids content ( Brix)
- Acidity analysis (titratable acidity)
- Maturity index.
- Sensory Evaluation
- Colour.
- Starch
- Weight.
- Size.
- Post-harvest life studies (shelf-life).
Additional studies and determinations include:
- Proteins.
- Mineral composition: total boron (B), calcium (Ca), copper (Cu), phosphorus (P), iron (Fe), moisture, magnesium (Mg), manganese (Mn), nitrogen (N), potassium (K), sodium (Na), zinc (Zn), chlorides (Cl⁻), and dry matter
Mycorrhizae
- Mycorrhization rate and determination of mycorrhizal frequency and intensity in roots
- Spore count in mycorrhizal inoculants, soils or substrates.
- Determination of viable propagule numbers (MPN – Most Probable Number)
Bacteria & Fungi
- Viable microorganism enumeration in inoculants, leaves, fruits, and soils
- In vitro detection of physiological microbial activities
- In vitro interaction assays with pathogenic bacteria or fungi