09_composition_and_nutritive_value - Copy

09_composition_and_nutritive_value - Copy - PLB 172 Lecture...

Info iconThis preview shows pages 1–5. Sign up to view the full content.

View Full Document Right Arrow Icon
1 Composition and Nutritive Value of Fruits and Vegetables Florence Negre-Zakharov Plant Sciences, UC Davis [email protected] PLB 172 –Lecture# 9 Composition of Fruits and Vegetables 1. Use as Human Food (Nutrition, Quality and Safety Considerations) 2. Preharvest Factors 3. Postharvest Handling and Storage Commercial Practices Produce Composition and Taste Perception Quality Class of compound Examples Sweet Sugars Sucrose, fructose, glucose Sour Acids Citric acid, tartaric acid, malic acid Bitter Alkaloids, phenylpropanoids, terpenoids Isocoumarins, quinine, nicotine, limonin Salty Ions Sodium, calcium Umami Amino acids Glutamate, aspartate Some proteins Thaumatin, monellin
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
2 Capsaicinoids Capsaicinoids , , glucosinolates glucosinolates , , piperine piperine , , allicin allicin Pungency Pungency Sulfurous compounds Sulfurous compounds Acetaldehyde, ethanol, ethyl acetate ethyl acetate Off Off -odors odors Odor -active volatiles active volatiles Aroma Aroma Tannins Astringency Astringency Constituents Flavor attribute Flavor attribute Other important flavor attributes Nutritive Value of Fruits and Vegetables Carbohydrates, dietary fiber Proteins Lipids Vitamins Minerals Phytochemicals • Vitamin C • Vitamin A • Vitamin K • Vitamin E • Fiber • Folate • Calcium • Magnesium • Potassium Nutrients Effects on human wellness • Prevents scurvy, aids wound healing • Prevents night blindness and cataracts • Aids blood coagulation, slows osteoporosis • Reduces risk of heart-disease, diabetes and cancer • Reduces risk of diabetes and heart-disease • Reduces birth defects • Slows osteoporosis, lowers blood pressure • Slows osteoporosis, helps immune system • Lowers blood pressure, reduces risk of stroke
Background image of page 2
3 Horticultural Food Crops Contribution to Human Health and Nutrition Fruits and vegetables are an excellent source of dietary fiber and contribute to: 91 % vitamin C 48 % vitamin A 27 % vitamin B 17 % thiamin 15 % niacin 26 % magnesium 19 % iron Green and yellow vegetables are rich in carotenoids and other antioxidants that may contribute to lower risk of cancer. Horticultural Food Crops Contribution to Human Health and Nutrition Other important nutrients supplied by fruits, nuts and vegetables include folacin, riboflavin, calcium, potassium, phosphorous, zinc, copper and selenium. Horticultural Food Crops Contribution to Human Health and Nutrition
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
4 Legume vegetables (beans, peas, cow-peas), potatoes and tree nuts contribute ~ 5 % of the per-capita availability of proteins.
Background image of page 4
Image of page 5
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 12/04/2010 for the course AGRONOMY PLB174 taught by Professor Michaelreid during the Spring '10 term at UC Davis.

Page1 / 18

09_composition_and_nutritive_value - Copy - PLB 172 Lecture...

This preview shows document pages 1 - 5. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online