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09_composition_and_nutritive_value - Copy

09_composition_and_nutritive_value - Copy - PLB 172...

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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
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