Methodological approaches to the process of forming a quality management system for frozen fruit and vegetable production.

Abstract

The growing popularity of a healthy lifestyle is accompanied by increase in the diet of the fruit and vegetable production the quality of which is guaranteed by the producer and undergoes minimal changes throughout the life cycle. I he guaranteed quality is a fundamental feature of the products and one of the essential motivations of the potential buyers to their acquisition. The category of food quality is multifaceted. It combines safety, nutritional, biological value, organoleptic, ergonomic properties, compliance with the modern theories and dietary trends and so on. At the time the quality generated during the production process is not stable, since the overwhelming share of food products is a multi-component system in which the physical, chemical, and biochemical processes take place. The result of these processes changes in consumer properties whose depth determines the storage time.