The proceedings of the Second International Conference 'Agri-Food Quality II' organised by the Agricultural Research Centre of Finland (MTT), the Technical Research Centre of Finland (VTT), the University of Helsinki, the Ministry of Agriculture and Forestry, and Lännen Tehaat Oy held on 22-25 April 1998 in Turku, Finland.

With bibliographical references and index.

As consumer demand for high quality products grows, the quality of our food is increasingly under the spotlight. Agri-food quality II addresses the quality management of plant-based food materials throughout the production chain, from field to table. Developments relating to the improvement of vegetable and fruit quality through plant breeding, genetic manipulation, modification of cultivation technology and optimisation of harvesting and storage techniques, are covered in detail. Furthermore, the concept of functional foods and sustainable production are also discussed. With contributors from international experts, Agri-food quality II will be of great interest to food scientists, agriculturalists, or indeed anyone involved with part of the food chain, both in academia and industry.

Front Cover; Agri-Food Quality II: Quality Management of Fruits and Vegetables; Copyright Page; Preface; Table of Contents; Session I: Quality Challenges in Future; CHAPTER 1. TECHNOLOGICAL INNOVATIONS IN A CHANGING ENVIRONMENT; 1 INTRODUCTION; 2 CHAIN REVERSAL AS A STARTING POINT; 3 PRODUCT QUALITY; 4 QUALITY AS STEERING FACTOR FOR INNOVATION IN THE SUPPLY CHAIN; 5 LINKING CONSUMERS' WANTS TO TECHNOLOGIES AND RESEARCH; 6 SUMMARY; References; CHAPTER 2. THE NUTRITIONAL ENHANCEMENT OF PLANT-DERIVED FOODS IN EUROPE ("NEODIET"); 1. INTRODUCTION; 2. OBJECTIVES; 3. PRIORITY AREAS; 4. CAROTENOlDS.

Session II: Consumer Attitudes to Improving Crop and Food QualityCHAPTER 6. PUBLIC UNDERSTANDING OF FOOD SCIENCE AND CONSUMER ACCEPTANCE OF NOVEL PRODUCTS; 1 DEFINING PRODUCT QUALITY; 2 PUBLIC PERCEPTIONS OF GENETIC ENGINEERING: AN OVERVIEW; 3 PUBLIC UNDERSTANDING OF FOOD SCIENCE: IMPLICATIONS; 4 THE MEDIA AND PUBLIC UNDERSTANDING OF FOOD SCIENCE; 5 CONCLUSIONS; 6 REFERENCES; CHAPTER 7. CONSUMER QUALITY PERCEPTION AND ATTITUDE TOWARDS QUALITY CONTROL OF VEGETABLES FROM FIELD TO TABLE; 1. INTRODUCTION; 2. RESEARCH OBJECTIVES AND METHODOLOGY; 3. RESULTS; 4. CONCLUSIONS; References.

CHAPTER 8. AN INTERACTIVE NEURAL NETWORK FOR ANALYSING THE FOOD CONSUMER BEHAVIOUR STABILITY1. THE BEHAVIOUR INSTABILITY AND THE EXISTENCE OF ATTRACTORS; 2. THE COGNITIVIST MODELS OF ATTITUDE FORMING; 3. PROPOSITION OF A CONNECTIONIST MODEL OF ATTITUDE FORMING; 4. CONCLUSION; References; Session III: Sustainable Production; CHAPTER 9. INTEGRATED AND ORGANIC PRODUCTION, ROUTES TO SUSTAINABLE QUALITY PRODUCTION; 1. INTRODUCTION; 2. INTEGRATED AND ORGANIC PRODUCTION AS RELATED TO SUSTAINABILITY AND FRUIT AND VEGETABLE PRODUCTION; References.

CHAPTER 10. LOW NITROGEN FERTILIZATION MAINTAINS THE INTERNAL QUALITY OF SWEDES1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS; 4 DISCUSSION; References; CHAPTER 11. N UPTAKE BY CABBAGE, CARROT AND ONION; 1 INTRODUCTION; 2 FIELD EXPERIMENTS; 3 RESULTS; References; CHAPTER 12. BRASSICA VEGETABLES: RELATIONSHIP BETWEEN CHEMICAL COMPOSITION AND IN VITRO CALCIUM AVAILABILITY; 1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS AND DISCUSSION; References; CHAPTER 13. IPM IS AN ESSENTIAL PART OF SUSTAINABLE PRODUCTION AND QUALITY MANAGEMENT OF FIELD VEGETABLES; 1 INTRODUCTION; 2 COMPONENTS OF IPM.

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