Organoleptic evaluation of food is the determination of its color, smell, taste, consistency, hardness, juiciness.

Organoleptic evaluation begins with an external examination of food samples. Inspection is best done in daylight. Then the smell of food is determined, which helps to identify the initial phenomena of deterioration of the product, which are not always possible to establish in other ways. The smell is determined at the temperature at which the food is consumed. The smell is best detected with bated breath. The smell is designated as clean, fresh, spicy, fermented milk, burnt, putrid, fodder, marsh, muddy, specific (herring, garlic, mint, vanilla, oil products).

The consistency of food is determined using the organs of touch. The fingertips, tongue, palate, teeth are the most sensitive. Indicators such as hardness, juiciness, tenderness, stickiness, oiliness, mealy, friability are determined.

The taste of food is also determined at its characteristic temperature. The tip of the tongue is most sensitive to sweet and salty, to bitter - the area of ​​its root, to sour - the edge.

For the sensory evaluation of the first course, take it (after thorough mixing in a kettle) in a small amount on a plate. By their appearance, they determine the thoroughness of cleaning vegetables, the presence of foreign impurities, pollution, check the shape of cutting vegetables, preserve it during the cooking process, compare their set with the recipe for the layout. Pay attention to the transparency of soups and broths, especially from meat and fish (low-quality meat and fish give cloudy broths, do not form fatty amber films on the surface, fat drops have a finely dispersed appearance).

When determining the taste and smell of a dish, the presence of an off-taste, odor, bitterness, excessive acidity, salty is noted. Dishes with a taste of raw and burnt flour, with undercooked or heavily digested foods, lumps of brewed flour, sharp acidity, salty are not allowed.

Organoleptic evaluation of the second courses is carried out according to their constituent parts. Overall score given only to sauce dishes (ragout, goulash).

During external examination of the dish, attention is paid to the nature of the cutting of meat, the uniformity of portioning, the color of the surface and the cut (the windy dark surface of the boiled meat indicates its long-term storage without broth, the red-pink color on the cut of the cutlets - about their insufficient friedness or violation of the shelf life of cutlet mince ). The consistency of the dish gives an idea of ​​the degree of its readiness, as well as compliance with the recipe (the smeared consistency of cutlets, for example, indicates an excessive addition of bread to them). The meat should be soft, juicy, poultry meat should be easily separated from the bones, fish fillets should be soft, juicy, not crumbly.

When evaluating vegetable side dishes, attention is paid to the quality of cleaning vegetables, the consistency of the dish, appearance, color (the bluish tint of mashed potatoes, for example, indicates a lack of milk and fat). When evaluating cereal side dishes, their consistency is compared with that planned according to the menu-layout (crumbly, viscous). Meatballs and cutlets from cereals should retain their shape after frying. The pasta should be soft and separate easily from each other.

The consistency of sauces is determined by pouring them in a thin stream from a spoon into a plate, they pay attention to the color, taste, smell. A poorly cooked sauce contains particles of burnt onions, has a gray color, and a bitter taste.

When carrying out an organoleptic evaluation of dishes, it is necessary to follow some precautionary rules: from raw products, only those that are used in raw form are tried; a taste test is not carried out if there are signs of decomposition of the product (color, odor), as well as if it is suspected that this product was the cause of food poisoning.

TO regulatory documents that establish requirements for the quality of fruits and vegetables, include national standards: GOST R, GOST, as well as a small number of technical specifications for less common types of products or technical conditions of trade contracts for the supply of exotic fruits and vegetables for which there are no standards in Russia.

Determining indicators of quality - common to all or most subgroups and types of fruits and vegetables, indicators that are critical in assessing quality. The nomenclature of defining indicators includes three complex indicators: appearance, taste and smell, permissible deviations, and a single indicator - size.

Specific indicators are inherent in a small number of subgroups and types of fruits and vegetables. As a rule, these indicators complement the quality assessment and take into account the individual characteristics of the species, in particular, its anatomical and morphological structure or physiological state.

The quality and nutritional value of fruit and vegetable products must meet the requirements state standards and TU for certain types of fruits and vegetables. Nutritional Criteria and Safety Criteria for Individual Groups food products establish "Methodological and biological requirements and sanitary standards for the quality of food raw materials of food products." There are currently no such requirements for unprocessed fruits and vegetables, with the exception of freshly dug potatoes (starch content not less than 16%) and red carrots (beta-carotene content not less than 8 mg%). This is due to the lack of data on the loss of some vitamins and nutrients under various storage conditions and depending on the storage time of fresh fruits and vegetables.

Pods and vegetables that meet all national standards and specifications are standard products. The standard also includes products with defects or deviations, allowed by the standards in limited quantities.

If the weight of fruits and vegetables with deviations from the norm exceeds the percentage allowed by the standard, then such fruits and vegetables are non-standard products.

Waste is fruits and vegetables with defects that are unacceptable according to the standard.

Standard products are often classified into grades. A grade is a gradation of the quality of a certain type of product according to one or more quality indicators, established by regulatory documentation.

Organoleptic analysis of fruit and vegetable products

The fruit must be in a shape typical of the natural variety. Atypical form is a sign that lowers the grade of the fruit.

The color, taste and smell of fresh fruits and vegetables should be characteristic of the given natural variety without foreign smell and taste.

Insufficient color may indicate an immature state of the fetus, which means an insufficient amount of nutrients. Overripe fruits and vegetables have darkening of color and deterioration of consumer properties.

The surface of fresh fruits and vegetables must be dry and clean, the fruits and vegetables themselves must be intact, free from mechanical damage and damage by agricultural pests, microorganisms and physiological diseases.

For example, the appearance of potato tubers is determined by visual inspection of the surface of the tuber. Tubers with latent forms of diseases are determined by examining the pulp of the tuber in a longitudinal section. To do this, cut 50 tubers of the original sample and examine the pulp in the cut. If at least one of these diseases is detected, tubers are additionally cut in an amount of at least 10% of the combined sample.

The depth of mechanical damage is measured with a ruler in the center of the damage.

Sealed packages of dried fruits should not be swollen; mold and plaque on the surface of the fruit of gray or white color are not allowed. Signs of alcoholic fermentation are established by smell.

To detect pest infestation of dried fruits, the sample is poured in a layer of one fruit on a glass placed on dark paper and examined. The pests are removed with tweezers and placed in a test tube. If the sample has a temperature below 10 degrees, then before testing it is kept for at least 30 minutes at a temperature of 10-30 degrees in order to activate the pests.

Metallomagnetic impurities are extracted with a magnet, the poles of which are tightly wrapped with tissue paper. The magnet is slowly advanced in the product layer in the longitudinal and transverse directions over the entire surface of the layer.

The product is examined through a magnifying glass to detect small insects and non-magnetic metal particles.

Then the product is sieved through a sieve with a mesh size of 1.3-1.5 mm onto a sheet of dark paper and the screenings are examined through a magnifying glass to identify live mites, small insects or their parts and non-magnetic metal particles.

The fruits of each fraction are weighed separately and their presence is calculated as a percentage of the mass of the analyzed sample.

Fruits and vegetables, corresponding in size to the established and allowed standards, are distributed to:

Fruits without any damage or disease;

Fruits with damage and disease for each species separately.

The fruits are weighed separately for each type of injury or disease and their percentage in the analyzed sample is calculated.

When evaluating taste, the smell is determined and its typicality for a given type of fruits and vegetables or a product made from them, as well as the presence of foreign tastes and odors, is established.

When evaluating the consistency, softness, fleshiness is determined by pressing, pressing on the pulp of the fruit, the separability of the bone is determined by the breaking of the pulp.

Taste, odor and consistency are determined at room temperature. Before each new sample, rinse the mouth with water.

Organoleptic assessment of the quality of semi-finished products is carried out in appearance, color, smell; culinary products and dishes - in appearance, color, smell, consistency, taste.

A finished semi-finished product is an industrial product that has undergone subsequent processing.

Finished vegetables should be soft, but not deformed.

Finished vegetables must be of the correct shape, the same size; soft consistency; color typical of vegetables; the smell of burnt milk and vegetables is not allowed; can be partially boiled.

Ready-made semi-finished product from mushrooms is light brown in appearance with a pleasant "mushroom" smell and taste.

Organization of processes for the preparation and preparation of semi-finished products from vegetables and mushrooms for complex dishes

Semi-finished products from vegetables and fruits are products prepared for thermal cooking that have previously undergone mechanical and hydromechanical cooking (in some cases, both thermal and chemical).

Some semi-finished products from vegetables are produced centrally at large enterprises Catering or in specialized shops of horticultural bases for supplying these semi-finished products to smaller enterprises (prepackers).

In addition, vegetable semi-finished products produced by the food industry are used in public catering.

Characteristics of raw materials. For the preparation of culinary products at public catering enterprises, they use almost all known vegetables, fruits and berries, which are most often supplied fresh, as well as dried, pickled, salted, canned in jars and frozen. Vegetables and fruits used for the production of semi-finished products must meet the quality requirements of the current GOST, OST and RST.

Mechanical culinary processing of vegetables and fruits changes their nutritional value, color, and sometimes taste, aroma and texture. The degree of certain changes depends on technological properties raw materials and applied processing modes.

The technological properties of vegetables and fruits are mainly determined by the composition and content of nutrients (proteins, fats, carbohydrates, minerals, etc.) and the structural features of their tissues.

Semi-finished products from potatoes, vegetables and mushrooms are products that have previously undergone mechanical and, in some cases, heat cooking. At catering enterprises operating on raw materials, semi-finished products from potatoes, vegetables and mushrooms are prepared immediately before thermal cooking.

By the type of vegetables, semi-finished products are divided into the following groups: semi-finished products from potatoes, root vegetables, cabbage vegetables, onions, fruit (tomato, pumpkin, legumes and cereals), salad, spinach and dessert vegetables, semi-finished mushrooms. In addition, they are divided into two large groups according to the method of processing: semi-finished products in the form of raw peeled vegetables and mushrooms and semi-finished products that have also passed heat after mechanical culinary processing.

Semi-finished products in the form of raw peeled and chopped vegetables and mushrooms

The technological scheme for the production of semi-finished products in the form of raw peeled and cut vegetables and mushrooms consists of sorting raw materials, washing, cleaning and slicing.

When sorting, they remove rotten, beaten or sprouted specimens, foreign impurities, and also distribute vegetables by size, degree of ripeness and their suitability for preparing certain culinary products.

Vegetables are washed to remove soil and sand residues from their surface, as well as to reduce contamination by microorganisms. Washed vegetables are semi-finished products intended for further heat cooking unpeeled.

When peeling vegetables, remove parts with reduced nutritional value... Peeled vegetables are left intact or cut into pieces of various shapes depending on their subsequent culinary use.

Methods for studying pomological varieties of fruits and economic and botanical varieties of vegetables. Numerous varieties of fruits and vegetables differ in production and biological properties, commercial and consumer qualities and morphological characteristics. Production and biological properties are understood as: winter hardiness, yield, flowering and ripening periods, resistance to drought, diseases and pests, etc. Commercial and consumer qualities are the size, taste, removal period and keeping quality of fruits, etc. The morphological features include: the shape and color of the fruit, the thickness of the skin, the presence of subcutaneous points, the peduncle, the funnel, the saucer, the calyx, the papillary tube, the heart, the seed chambers, seeds, the color of the pulp, etc. In vegetable growing, varieties differ in production, biological, commercial and consumer properties and morphological characteristics. They are called economic and botanical. The science that studies the characteristics of varieties of fruit and berry crops, the relationship between them and barking their classification, is called pomology (from the Latin words for tree fruit and spider, teaching), and varieties that differ among themselves according to the above characteristics are called pomological. It is usually customary to talk about varietal zoning of fruits and vegetables. The standard assortment of zoned varieties includes a large number of varieties, in relation to certain soil and climatic zones, taking into account yield, frost resistance, drought resistance, marketable and consumer qualities. The varieties of fruits and vegetables included in the standard assortment of a certain zone must, in addition to high production and biological characteristics, have good taste, high nutritional value and vitamins, fresh preservation and produce high quality processed products. In the study of commodity science of fruits and vegetables, an important place is occupied by the knowledge of pomological varieties of fruit and berry crops of economic and botanical varieties of vegetables. The task of this work is the acquisition, the ability to distinguish varieties of fruit and vegetable crops by their morphological and other distinctive features, especially those that are divided according to the price list into trading groups (apples, pears, grapes) with various procurement and retail foam. When studying pomological varieties of fruits and economic and botanical varieties of vegetables, the student must characterize them by morphological characteristics, nutritional and taste qualities, belonging to a group in terms of ripening time and use, approximate storage periods and main harvesting areas. For example: pome fruits. Of these pome fruits, as a rule, there are laboratory-practical classes for the study of pomological varieties of apples, which occupy the main place among the fruits. The pomological apple variety is established according to the following criteria: the shape of the fruit. She is one of the essential distinctive features fetus. By shape, apples are usually divided into such groups: round, flat-round, flat, cylindrical (roll), round-cylindrical, ovoid, conical, broad-conical, elongated-conical, bell-shaped. Pears are divided into six main groups in shape: round, ovoid, conical, oval or barrel-shaped, pear-shaped, bottle-pear-shaped The surface of the fruit can be smooth, ribbed, sometimes lumpy. Ribbing is distinguished between strong, medium and weak. Skin color is one of the most important distinctive varietal characteristics. Distinguish - the main and integumentary color (fruit blush). The main color of apples can be greenish-yellow, light yellow, yellow, whitish. The cover color (blush) is striped or blurred and can occupy the entire surface of the fruit, masking the main color, or part of the fruit. It can be of various shades: pink, red, brownish red, bright red, crimson, purple, orange. When the fruits ripen during storage, the cover color changes somewhat, it becomes brighter with a change in the basic color. The striped color is rarely pure. The bright color of the hearths is a valuable property of the variety. More often, stripes of various widths and lengths are located along the blurred or speckled background of the integumentary color closer to the base or top of the fruit or throughout the fruit. Subcutaneous points. In the pomological characterization of varieties, subcutaneous points also matter. Describing the varieties of fruits, they note whether they are well or weakly expressed, their number, size and color. Skin. The different varieties differ mainly in the length and thickness of the stalk. It can be short, medium, long, thin, thick. Funnel. The depression from which the stalk emerges is shallow, medium, deep, narrow, wide in shape, smooth and ribbed. In some varieties, the funnel is rusty, rough. Saucer. This groove is located along the top of the fruit. It can be wide, narrow, deep, ribbed, or with smooth walls. There is a cup in it. Some varieties do not have a saucer and the cup is placed directly on the surface of the fruit. The calyx consists of five sepals, tightly closed at the apex, slightly diverging or widely spaced. On this basis, the cups are distinguished: closed, half-open, open. Under the calyx, in a longitudinal section of the fetus, a depression is seen, called the papillary tube. Heart. The heart is outlined by vascular-fibrous bundles and is clearly visible on the cross-section of the fetus. By shape, they are distinguished: round, bulbous, onion, heart-shaped, ovoid, elliptical hearts. Inside the heart, there are 5 family chambers (which together form a seed nest). Seed chambers are closed (do not communicate with each other), half-open (with small holes in the axial cavity), open (widely communicating with the axial cavity and with each other). The color of the fruit pulp is also a characteristic of the fruit variety. The pulp is white, greenish, yellow of various shades, pinkish, and in some groups it is reddish (in groups of Michurin varieties, etc.). Starting the study of pomological varieties of fruits and economic and botanical varieties of vegetables in laboratory and practical classes, students should prepare in advance the forms of tables in which the main indicators characterizing the variety will be entered. Then proceed to the study of living samples, first by external signs, then in the context and by taste. To carry out this work, the student receives samples of several pomological varieties of fruits, determines the main characteristic features. Then, using reference books and other manuals, the student establishes the pomological grade of the object under study, writes down its name in the table, indicating the ripening time, shelf life, type of use, product group according to the price list, distribution area and other indicators according to literary sources. Determination of commercial varieties of fresh fruits and vegetables. When starting to assess the quality of an average sample, first of all, you need to carefully study the requirements of the standards for the quality of the product under study, and then, examining each fruit separately, divide the sample into the main groups provided for by the standards and further into subgroups. So, for example, potatoes and vegetables are divided into three groups: 1. Vegetables are defect-free, meeting the requirements of standard products in appearance and size. 2. Vegetables with various minor defects allowed in standard production, but limited. 3. Rotten vegetables, affected by infectious and physiological diseases, which are absolutely not allowed in the standards of vegetables. After that, proceed to a detailed analysis of the 2nd group, distributing it into subgroups in accordance with the standards, weighed and calculated as a percentage in relation to the total mass of the sample. In cases where fruit and vegetable products are divided by quality into commercial varieties (superior, 1st, 2nd, 3rd), the quantity increases accordingly. For example, when assessing the quality of early apples, guided by the standards, they are first divided into four main fractions: Fruits with a diameter of at least 45 mm, in shape and color characteristic of this pomological variety, without mechanical damage, as well as without damage by agricultural pests and diseases, a certain degree of maturity satisfying the requirements of the 1st grade. Fruits characteristic of this pomological variety without damage by pests and diseases, meeting the size (50-60 mm) and appearance of the requirements of the 2nd grade. Fruits with defects, the presence of which is allowed by the standard, but with restrictions. In the future, the fruits of this fraction are to be broken down into smaller ones in accordance with the quality requirements. Fruits with defects, the presence of which is absolutely not allowed in the standard production. Each group and subgroup of the third group is weighed and expressed as a percentage relative to the total mass of the test sample. When evaluating winter apples according to the standard, the characteristics of the individual five fractions will differ slightly, mainly in the size of the fruits. The characteristics of groups and subgroups are recorded in the first column, and digital data in kg, in the second and in percent - in the third column of the table. The fruits of the first troupe, when drawing up a conclusion on the quality of the analyzed sample, completely belongs to the 1st grade, the fruits of the second group belong entirely to the 2nd grade. The third group (defective) is subdivided into subgroups in accordance with the quality requirements depending on the amount and size of damage (pressures and hail holes, dots, spots - each individually or with a total area of ​​cm2). According to these characteristics, in accordance with the tolerances of the standards, part of the fruits of certain subgroups can fall into the 1st grade, some into the 2nd (within the tolerances), the rest can be referred to the column "waste". The data on the results of the analysis of fresh fruits and vegetables are summarized in the form of a table, depending on the requirements for the quality of the product: 1st for fresh pome fruits (form 1), 2nd for fresh stone fruits and other fruits that do not have division by 1st and 2nd commercial grade (form 2), 3rd for fresh vegetables and potatoes (form 3) When filling out individual forms the blank of each of them indicates that specific culture or a product of its processing for which a conclusion on quality is drawn up. For example: "conclusion on the quality of fresh apples", etc. In the column of the form "Tolerances according to the standard" the name of the document and its index are indicated. When drawing up a conclusion on the quality of pome fruits such as apples, in the first column of Form 1, we place the main characteristics of the fraction (1,2,3,4) of the fruits, highlighted in the analysis of the average actual sample in accordance with the quality requirements, depending on their appearance, size, nature of damage, their number and area in cm2 and other indicators provided for technical conditions... In the 2nd and 3rd columns of Form 1, enter the number of fruits of each fraction in absolute numbers and in percentages obtained from the actual analysis of the average sample. In columns 4,5,6,7, we indicate the other subgroups of the third group, the amount of damage allowed according to the standard in the 1st and 2nd grades on one fruit in pieces and in cm 8,9,10,11 and 12 are effective and filled based on data 3,4,5,6,7 column. Form 1. Conclusion on the quality of fresh pome fruits. Fractions of pome fruits in accordance with the quality requirements Actual quality of the analyzed sample Permitted according to the standard, the number of damages per 1 fruit is not more. In grade 1 Number of fruits, taking into account tolerances by grade,% Pcs. See Pcs. See 1 grade 2 grade nst. Food rejects waste 1 2 3 4 5 6 7 8 9 10 11 12 Total: Including defective ones: Table 1. Characteristics of apples by morphological characteristics and commodity-consumer properties Shape Round-conical, truncated Weight, g. 30-200 Size Average , large Skin coloration: Main Integumentary Light green, yellowing when ripe Skin structure Thin, covered with large white dots Saucer Narrow small Calyx Semi-open Funnel Small wide Peduncle Thin short Heart Small onion-like Pulp: Color Aroma Greenish-yellow Taste and yellow pleasant aroma Name of the pomological variety Renet Simirenko Group by ripening time Late-winter Shelf-life Until April-May Type of use Dessert variety Commodity group First Distribution regions Ukraine, Russia, Central Asia Appendix 1 Technical requirements to the quality of fresh apples of late maturity Fresh apples of late maturity are divided into two pomological groups: the first and the second. Fresh apples of late ripening, depending on the quality, are divided into four commercial varieties: superior, first, second and third. The highest grade includes only apples of varieties isolated from pomological group I, the list of which is indicated in the appendix. Fruits of each commercial class must be fully developed, whole, clean, free of foreign odor and taste. Commercial Classes “Extra”, “Commercial Classes I” and “II” must be in the same pomological class. In the third grade, a mixture of pomological grades is allowed. The degree of maturity during harvesting must be such that the fruits can withstand transportation under proper conditions and are suitable for storage, and during the period of sale they have the appearance and taste characteristic of the pomological variety. Rotten fruits are not allowed. The quality of the fruits of each commercial grade must comply with the standards specified in Table 2. Apple varieties of the 1st pomological group, of which the highest grade is distinguished: , Leningrad, Novgorod, Pskov regions / and Povolzhsky / Kuibyshev, Penza, Ulyanovsk regions, Bashkortostan, Tatarstan, economic regions Russian Federation, Belarus, Latvia, Lithuania, Estonia. 2. Almaty aport 3. Climber 4. Winter bana 5. Yellow belfer 6. Wagner prize. 7 Weisnap. 8. Goldep Graema. 9. Golden Delicious. 10. Grafpeshteyskaya. 11. Delicious, Red Delicious 12. Jonathan 13. Zailian 14. Calvil the Snow 15. Kandil Sinap 16. Cortland. 17 Walter. 18.Mountuan. 19.Macintosh. 20. Autumn striped. 21. Paideisky winter 22. Pepin of London 23. Pepin saffron 24. Polyakovskoe / Black Sea red 25.Pärnus 26. Renet Kabardinsky 27. Reneth of Canada 28. Reneth of Landeberg 29. Reneth of Livonian gold 30. Reneth of Orleans Technical requirements for the quality of fresh apples ripening. Table 2. Name of indicators of the Grade Higher First Second Third (for industrial processing) 1 2 3 4 5 Appearance Selected fruits are typical in shape, color for a given pomological variety, without damage by pests and diseases, with a whole peduncle. Separate fruits with a broken stem are allowed. Fruits are typical in shape and color for a given pomological variety, without damage by pests and diseases, with or without a peduncle, but without damage to the skin of the fruit. Fruits are typical and not typical in shape with less pronounced color, without damage by pests and diseases, with or without a peduncle, but without damage to the skin of the fruit. Fruits may not be uniform in shape and color, irregular in shape, with or without a peduncle. A mixture of pomological varieties is allowed. Size according to the largest transverse diameter, mm, not less: Fruits of a round shape Fruits of an oval shape 65 60 60 50 50 45 40 35 Maturity Fruits are uniform in terms of ripeness, but not green or overripe. The fruits are not uniform in maturity, but not green or overripe. Mechanical damage: Permissible deviations In the places of procurement (farm, procurement station) Light pressure up to 1 sq. cm. Up to 2 hail-drills, light pushes that do not affect storage, with a total area of ​​up to 2 square meters. see Grodoboins and pressures with a total area of ​​up to 4 sq. see No more than 2 healed punctures. Hills, pressure, bruises, fresh skin lesions with a total area of ​​up to 14 of the surface of the fruit. In places of destination (store and trade base, factories, etc.) Light pressure with a total area of ​​up to 2 sq. cm. Up to 2 hail drills, light pressure and abrasion with a total area of ​​up to 4 square meters. see Hulls, pressings and abrasions up to 6 sq. see No more than 2 healed punctures. Also. Damage by pests and diseases. Not allowed. Healed skin lesions with a total area of ​​up to 2 sq. see including damage up to 0.6 sq. cm. Diameter of spoilage points is not more than 3 mm. Fruits with 2 dried stalks of no more than 2% are allowed. Healed skin lesions with a total area of ​​up to 3 sq. see incl. spoilage spots with a total area of ​​up to 2 sq. see. Fruits with 2 dried stalk lesions not exceeding 10% are allowed. Healed skin lesions with a total area of ​​up to 18 of the surface of the fruit, including spoilage spots. Fruits damaged by the peduncle are allowed no more than 20%. Permissible deviations in the sale of fruits after storage in the period from December to June of the month Table 3 Absence of a peduncle Allowed Brown skin (tan) Not allowed Slight brown skin (tan) on the fruit area up to 18. Brown skin on an area up to 14 of the fruit surface. Brown skin on an area up to 12 of the surface of the fruit Subcutaneous spot Not allowed Allowed up to 3 sq. see Allowed. Withering Not allowed Slight wilt without signs of wrinkling Withering with slight wrinkling Same. Browning of the pulp Not allowed Allowed weak. Note: Green fruits are fruits that, after removal, cannot acquire the appearance, texture and taste characteristic of the fruits of this pomological variety. Overripe fruits are fruits that have completely lost the signs of consumer ripeness. Their pulp is mealy or darkened, not suitable for consumption. Task 2 Determination of the quality of fresh potatoes The quality of each batch of potatoes is established on the basis of the analysis of the average sample taken during loading, unloading, delivery, acceptance or storage of potatoes. The quality of fresh potatoes is assessed by the appearance of tubers, their shape, size, maturity, purity, the presence of pest damage, lesions, and diseases. Determination of the content of small tubers. The size of tubers is established by measuring the largest transverse diameter with a ruler from a batch of potatoes, taking into account the shape and size of tubers for each type of potato (early, late). If there are small tubers in the sample, both round-oval and elongated, their content is determined in total. Small tubers that are allowed by the restriction standard and tubers that are not allowed by the standard are weighed separately. Determination of the content of tubers with sprouts, outgrowths, turned green, wilted. All tubers with defects are taken from the potato sample. Tubers are sorted according to the types of defects, and each type of defect is determined as a percentage of the mass of the average sample. Determination of the content of damaged tubers. For ware potatoes, tubers with mechanical damage (punched, cut) are isolated from the average sample during external examination. The content of damaged tubers is determined as a percentage of the weight of the average sample. The content of tubers damaged by pests (other than wireworm) is determined by examining each tuber in an average sample. Tubers damaged by pests (including rodents) are taken into account regardless of the number and area of ​​damage. Wireworm damage is considered if there are two or more holes in the tuber. Determination of the content of affected tubers different kinds diseases. When determining the number of tubers affected by diseases (except for spoilage), first establish the mass of obviously rotten tubers in the average sample of potatoes and calculate their percentage to the mass of tubers in the sample. After that, from the remaining sample, without selection, cut in the longitudinal direction at least 15% (50 pieces or more) of the mass of tubers in the sample. If ring rot, black leg, glandular spot, late blight and other types of diseases are not found in the cut tubers, the remaining tubers are not cut. Otherwise, all tubers are cut and the percentage of affected by diseases is determined. When tuber is damaged by spoilage, the area of ​​tuber damage is determined. If there are several defects on the same tuber (disease, damage, etc.), the tuber is taken into account according to the most pronounced defect. The results of the analysis of the average sample are expressed as a percentage and distributed to the entire lot. The selected average samples after analysis, with the exception of rotten, frozen and steamed tubers, are added to the original batch. Standard potatoes must meet the requirements specified in table 4. Fresh ware potatoes quality specifications. Table 4. Rates for Early Late Potatoes Appearance Dimensions of tubers (largest transverse diameter) in mm. not less - round-oval shape - elongated shape Tubers must be whole, dry, not germinated, not contaminated, without disease, can be uniform in color and shape; for late potatoes, mature, with a dense skin 30 25 35 30 Content of small tubers in% of the mass no more - round-oval shape - elongated shape - elongated shape 5 (from 20 to 30 mm) 5 (from 20 to 25 mm) 5 (from 20 to 25 mm) 5 (from 25 to 35 mm) 5 (from 20 to 30 mm) 5 (from 20 to 30 mm) Content of tubers with sprouts, outgrowths, as well as green on the surface less than 14% by weight, and more than 2 2 Content of green tubers on an area of ​​more than 14 Not allowed Not allowed - rounded-oval - elongated - elongated 5 (from 20 to 30 mm) 5 (from 20 to 25 mm) 5 (from 20 to 25 mm) 5 (from 25 to 35 mm) 5 (from 20 to 30 mm) 5 (from 20 to 30 mm) Content of tubers with sprouts, outgrowths, as well as those that have turned green on the surface less than 14% by weight, no more than 2 2 Content of tubers that have turned green in the area, no more 14 Not allowed Not allowed Content of wilted tubers with slight wrinkling in% by weight, not more - when selling potatoes - 5 Last year's harvest - when selling and harvesting of potatoes of the current year's harvest Not allowed Not allowed Content of tubers with mechanical damage (cut, beaten) in% by weight not more than 3 2 Content of tubers damaged by pests incl. : - wireworm in the presence of no more than one stroke in% of the mass, no more - by rodents 2 Not allowed 2 Not allowed Content of tubers affected by diseases, in% of the mass, no more - Rust (glandular spot) - Damage if more than% of the surface of the tuber is affected - Wet, dry, ring rot, button rot and phytophthora Not allowed 2 Not allowed 2 2 Not allowed Content of frozen, frozen, steamed tubers with signs of "suffocation" Not allowed Not allowed The presence of soil adhering to the tubers, in% by weight Not allowed Not allowed Note: Tubers of elongated shape are considered tubers in which the ratio of width (largest transverse diameter) to length (largest diameter) is 1: 1.5 or more; tubers with a smaller width-to-length ratio are considered round-oval. Form 2. Conclusion on the quality of fresh stone fruits, citrus fruits and other fruits that do not have division into commercial varieties. Fruit fractions in accordance with quality requirements. The actual quality of the test sample. Tolerance according to the standard, the number of damages on one fruit is not more than The number of fruits, taking into account the tolerances, Kg. % Standard Non-standard Food waste Waste 1 2 3 4 5 6 7 8 Total: Including defective ones: Form 3. Conclusion on the quality of fresh potatoes and vegetables. Fruit fractions in accordance with technical requirements. The actual quality of the test sample. Tolerances for ... in% not more Permissible potatoes, taking into account tolerances,% Land,% above the norm Kg. % Standard Non-standard Decayed 1 2 3 4 5 6 7 8 Total: Including defective: Determination of the quality of carrots and beets. The quality of the root crops is determined based on the analysis of the average sample. The average sample is disassembled and analyzed for all indicators. If there are several defects (disease, damage) on the same root crop, the root crop is taken into account for the most significant defect. The results obtained from the analysis of the average sample are expressed as a percentage and distributed to the entire batch. Requirements for the quality of fresh carrots and beets are given in tables 5 and 6. Table 5. Technical requirements for the quality of fresh carrots Quality indicators Standards Appearance Root crops should be fresh, not wilted, disease-free, whole, not cracked, not wet, not contaminated, not damaged agricultural pests, uniform in color characteristic of this botanical variety, not ugly in shape, with the length of the remaining cuttings not exceeding 2 cm. The size of root crops (by the largest transverse diameter), cm 2. 5-6. Root crops with deviations from established sizes 0.5 cm no more than 10% by weight. Content of cracked, broken roots. ugly in shape (not branched) with incorrectly cut tops (head cuts) "in aggregate in% of the mass no more than 5 Including canning factories - broken - cracked 2 Not allowed Content of rotten, steamed, frostbitten roots with foreign odors caused by the conditions cultivation, storage, transportation Not allowed Presence of soil adhering to root crops, in% of mass 1 Table 6. Technical requirements for the quality of fresh beets Appearance Root crops must be fresh, disease-free, intact, not cracked, not wet, not contaminated, no damage from pests, one variety with the length of the remaining cuttings not exceeding 2 cm. Internal structure Juicy, dark red pulp of different shades depending on the peculiarities of the botanical variety. grades no more than 10%, and for industrial processing enterprises no more than 3% by weight Size to orchards (for the largest transverse diameter), see 5-14 Content of root crops with deviations in size with mechanical damage more than 3 cm deep, with healed cracks, with head cuts, slight wilting, in aggregate in% to the mass of GN more than 3 Content of wilted roots with signs of wrinkling, rotten, steamed and frost-bitten Not allowed Presence of soil adhering to root crops, in% by weight 1 Determination of the quality of fresh onions. The quality of fresh onions is determined by the appearance, size, content of bulbs with an elongated neck and defective ones. To test the onion for the incidence of cervical gillo in a latent form, an analysis is performed by breaking the scales of at least 50 bulbs taken from the batch. Requirements for the quality of fresh onions are shown in Table 7. Table 7. Technical requirements for the quality of fresh onions. Quality indicators Standards Appearance The bulbs are ripe, healthy, dry, uncontaminated, the shape and color are typical of the botanical variety: with a well-dried top and scales (jacket) and a dried neck 2 to 5 cm long.Content of bulbs with a neck length of 5 to 10 cm . in% to mass no more than 5 Bulb size by the largest diameter in cm, not less - for oval forms - for other forms 3 4 Content of bulbs less than the established size, with color deviations, bare with insignificant dry pollution, mechanically damaged and damaged c pests in aggregate in% by weight, not more than 5 Content of germinated bulbs (with a feather length of up to 1 cm. ) for spring sale in% by weight, no more than 10 Content of bulbs with insufficiently dried husks in% by weight, no more - before September 1 for all varieties - after September 1 for sweet and semi-sweet varieties - for spicy varieties 15 5 1 In a batch sweet and semi-sharp varieties that arrived at the destination after transportation by rail or water transport, the presence of bare bulbs is allowed no more than 7% of the batch weight.