Home Family and Home Science-Perishability of Foods & Quality Indicators

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All of us purchase food from the market. Some of us also grow food at home.

While purchasing food we pick and choose from a variety of foods that are sold in the market. Some are cheap, some expensive, some are fresh and some state, some stale, some are in season and some are out of season. All these factors influence our choice of food while buying.

Perishability of Foods

Image of Perishability of Foods

Image of Perishability of Foods

Image of Perishability of Foods

‘Perishable’ is a term used in the context of food that goes bad quickly. For example if you keep the milk at room temperature, specially in hot summer, by evening it curdles. Bread will show signs of decay in probably 2-3 days times and apples with take even longer. Pulses usually do not show any damage for months.

Thus, you can use three different terms to describe perishability of food. These are perishable, semi-perishable and non-perishable. The terms are relative meaning thereby, that all foods are perishable but some perish much sooner than the others. You must know that each food stuff has a specific period after which it begins to spoil. This period is called shelf life. Depending upon the shelf life we can divide foods into three categories.

  • Perishable foods can be stored for 1-2 days.

  • Semi-perishable foods can be stored for some weeks to 1-2 months.

  • Non-perishable foods can be stored longer as compared to perishables and semi-perishables.

Quality Indicators

When you purchase anything from market your aim is get Your money’s worth. How do you justify that? Well, in the process of selection you are looking for certain qualities and if you find them in the product your decision is made some of these indicators are common for all food items. For example freshness, natural colour, smell and cleanliness are some of the common indicators. Besides these some specific indicators for example, green leafy vegetables need to be fresh and crisp while paneer needs to fresh and soft and bread has to be fresh and spongy.

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