Chemistry and Physiology of Fruits and Vegetables

Rashmi, H. B. and Negi, P. S. (2022) Chemistry and Physiology of Fruits and Vegetables. In: Advances in Food Chemistry. Springer Nature, Singapore, pp. 439-470. ISBN 978-981-19-4795-7

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Abstract

Fruits and vegetables are living entities even after harvest with differential composition of nutrients with lot many biochemical and physiological process happening inside them. They are rich in water; and carbohydrate, protein, lipids, vitamins, minerals and bioactive compounds are their major components, which can be altered by the metabolic processes such as respiration, transpiration and ripening. Fruit development, maturity and ripening are genetically regulated phenomenon leading to consumer appreciable quality attributes. Fruit and vegetable vary in their chemistry and physiology, which decides their processing stability, palatable quality, shelf life and storage behavior. Proper understanding of fruit chemistry and physiology, and control of ripening process using better storage techniques and genetic modification will help in reducing undesirable changes occurring due to ripening, hence keeping the produce more aesthetically as well as nutritionally sound for longer duration.

Item Type:	Book Section
Uncontrolled Keywords:	Fruits, vegetables, vitamins, minerals
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Fruit and Vegetable Technology
Depositing User:	Somashekar K S
Date Deposited:	19 Dec 2025 05:26
Last Modified:	19 Dec 2025 05:26
URI:	http://ir.cftri.res.in/id/eprint/20144

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