University of California

Section 6

VI. COMPOSITION AND NUTRITIVE VALUE

POSTHARVEST HANDLING AND PHYSIOLOGY OF HORTICULTURAL CROPS: A LIST OF SELECTED REFERENCES (Link back to Table of Contents)

Image: Composition and Nutritive Value
VI.  COMPOSITION  AND NUTRITIVE  VALUE

A.   GENERAL  REFERENCES

  1. BARRETT, D.M. 2007. Maximizing the nutritional value of fruits & vegetables. Food Technol. 61(4) :40-44.
  2. ESKIN, N.A.M. 1979. Plant pigments, flavors and textures: The chemistry and biochemistry of selected compounds. Academic Press, NY, 219 p.
  3. GODDARD, M.S. and R.H.  Matthews. 1979. Contribution of fruits and vegetables to human nutrition. HortScience 14:245-247.
  4. HERTOG, M.G.L., G. Van Poppel, and D. Verhoven.1997. Potentially anticarcinogenic secondary metabolites from fruit and vegetables. In: F.A.  Tomas-Barberan and R.J. Robins (eds.). Phytochemistry of fruit and vegetables. Oxford, UK, Oxford Science Publications. pp.  313-329.
  5. HUANG, M., T. Osawa, C. Ho, and R.T. Rosen (eds.). 1994. Food phytochemicals for cancer prevention.  I. Fruits and vegetables. American Chemical Society, Washington, DC, 427 p.
  6. KADER, A.A.  1988. Influence of preharvest and postharvest environment on nutritional composition of fruits and vegetables. In:  B. Quebedeaux and F.A. Bliss (eds.), Horticulture and human health -- Contributions of fruits and vegetables. Prentice-Hall, Englewood Cliffs, N.J., pp. 18-32.
  7. KLEIN, B.R. and A.C. Kurilich 2000. Processing effects on dietary antioxidants from plant foods. HortScience 35:580-584.
  8. LEAKE, D.S. 1997. The possible role of antioxidants in fruit and vegetables in protecting against coronary heart disease. In: F.A. Tomas-Barberan and R.J. Robins (eds.). Phytochemistry of fruit and vegetables. Clarendon Press, Oxford, UK. pp. 287-311.
  9. LESTER, G. E. and R. A. Sanftner. 2011. Organically versus conventionally grown produce: common production inputs nutritional quality, and nitrogen delivery between the two systems. J. Agric. Food Chem. 59:10401-10406.
  10. LIMA, G.P.P. and F. Vianello. 2011. Review on the main differences between organic and conventional plant-based foods. Int. J. Food Sci. & Technol. 46:1-13. 
  11. MAGKOS, F., F. Arvaniti, and A. Zampelas. 2006. Organic food: buying more safety or just peace of mind? A critical review of the literature. Crit. Rev. Food Sci. Nutr. 46:23-56.
  12. MAZZA, G. (ed.).  1998. Functional foods, biochemical and processing aspects.  Technomic Publ.  Co., Inc., Lancaster, PA, 460 p.
  13. MICHIELS, J.A., C. Kevers, J. Pincemail, J.O. Defraigne, and J. Dommes. 2012. Extraction conditions can greatly influence antioxidant capacity assays in plant food matrices. Good Chem. 130:986-993.
  14. PILJAC-ZEGARAC, J. and D. Samec. 2011. Antioxidant stability of small fruits in postharvest storage at room and refrigerator temperatures. Food Res. Int’l. 44: 345-350.
  15. PRIOR, R.L. and G. Cao. 2000.  Antioxidant phytochemicals in fruits and vegetables: diet and health implications. HortScience 35:588-592.
  16. QUEBEDEAUX, B. and F.A. Bliss. 1988. Horticulture and human health -- Contributions of fruits and vegetables. Prentice-Hall, Englewood Cliffs, N.J., 243 p.
  17. RICKMAN, J.C., D.M. Barrett, and C.M. Bruhn. 2007a. Review: Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J. Sci. Food Agric. 87:930-944.
  18. RICKMAN, J.C., D.M. Barrett, and C.M. Bruhn. 2007b. Review: Nutritional comparison of fresh, frozen and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber. J. Sci. Food Agric. 87:1185-1196.
  19. SENTI, F.R. and R.L. Rizek. 1975.  Nutrient levels in horticultural crops. HortScience 10:243-246.
  20. SERRENO, M., H.M. Diaz-Mula, and D. Valero. 2011. Antioxidant compounds in fruits and vegetables and changes during postharvest storage and processing. Stewart Postharvest Review 2011, 1:1, 10pp.
  21. TERRY, L.A. (editor). 2011. Health-promoting properties of fruits and vegetables. CAB International, Wallingford, UK.
  22. TOMAS-BARBERAN, F.A., and R.J. Robins (eds.). 1997. Phytochemistry of fruits and vegetables.  Oxford Science Publications. Oxford, UK, 375 p.
  23. TOMAS-BARBERAN, F.A. and M.I. Gil (editors). 2008. Improving the health-promoting properties of fruit and vegetable products. CRC Press, Boca Raton, FL
  24. USDA.  2000. Composition of foods.
  25. VICENTE, A.R., G.A. Manganaris, G.O. Sozzi, and C.H. Crisosto. 2009. Nutritional quality of fruits and vegetables. P. 57-106, in: Florkowski, W.J. et al (eds). Postharvest handling: A systems approach, second edition, Academic Press, San Diego, CA, USA.
  26. WARGOVICH, M.J. 2000. Anticancer properties of fruits and vegetables. HortScience 35:573-575.
  27. WHITE, P.L. and N. Selvey (eds.). 1974. Nutritional qualities of fresh fruits and vegetables.  Futura Publ. Co., Mount Kisco, NY, 186 p.
  28. YAHIA, E.M. 2010. The contribution of fruits and vegetables to human health, p.3-51, in: De La Rosa, L. et al (editors). Fruit and vegetable phytochemicals: chemistry, nutritional value and stability. Wiley-Blackwell Publishing, Ames, Iowa, USA. 
  29. YAMAGUCHI, M. and C.M. Wu. 1975. Composition and nutritive value of vegetables for processing. In: B.S. Luh and J.G. Woodroof (eds.), Commercial vegetable processing. AVI Publ. Co., Westport, CT, pp. 639-693.

 

VI. COMPOSITION AND NUTRITIVE VALUE

B. CARBOHYDRATES

  1. AP REES, T., W.L. Dixon, C.J. Pollock, and F. Franks. 1981. Low temperature sweetening of higher plants. In: J. Friend and M.J.C. Rhodes (eds.). Recent advances in the biochemistry of fruit and vegetables. Academic Press, New York, NY, pp. 41-61.
  2. ISHERWOOD, F.A. 1970. Hexosans, pentosans and gums. In: A.C. Hulme (ed.),  The biochemistry of fruits and their products, Vol. 1, Academic Press, NY, pp. 33-52.
  3. MATTHEWS, R.J., P.R. Pehrsson, and M. Farhat-Sabet. 1987. Sugar content of selected foods: individual and total sugars. USDA Home Economics Res. Rept. No. 48, 39 pp.
  4. NOOKARAJU, A., C.P. Upadhyaya, S.K. Pandey, K.E. Young, S.J. Hong, S.K. Park, and S.W. Park. 2010. Review: Molecular approaches for enhancing sweetness in fruits and vegetables. Scientia Hort. 127:1-15.
  5. ROSS, J.K., C. English, and C.A. Perlmutter.  1985. Dietary fiber constituents of selected fruits and vegetables. J. Amer. Diet. Assoc. 85:1111-1116.
  6. WHITING, G.C. 1970.  Sugars. In: A.C. Hulme (ed.), The biochemistry of fruits and their products, Vol. 1, Academic Press, NY, pp. 1-31.


VI.  COMPOSITION  AND NUTRITIVE  VALUE

C.  ORGANIC ACIDS     

  1. HERMAN, K. 1974. On the occurrence of the main organic acids in vegetables, potatoes and cereals. Z. Lebensm. Unters.-Forsch. 155:220-233. (in German with English summary).
  2. JOHNSTON, F.B. and M.M. Hammill. 1968. The nonvolatile organic acids of some fresh fruits and vegetables. Can. Inst. Food Tech. J. 1:3-5.
  3. OBENLAND, D., J. Sievert, and M.L. Arpaia. 2011. Evaluation of a rapid, portable and easy-to-use device to measure acidity in citrus. Calif. Citrograph 2 (3): 41-43.
  4. ULRICH, R. 1970. Organic acids. In A.C. Hulme (ed.), The biochemistry of fruits and their products, Vol. 1, Academic Press, NY, pp. 89-118.


VI.  COMPOSITION  AND NUTRITIVE  VALUE

D.  PECTIC  SUBSTANCES

  1. BARTLEY, I.M. and M. Knee.1982. The chemistry of textural changes in fruit during storage. Food Chem. 9:47-58.
  2. FISCHER, R.L. and A.B. Bennett. 1991. Role of cell wall hydrolysis in fruit ripening. Annu. Rev. Plant Physiol. 42:675-703.
  3. GOULAO, L.F.2010. Pectin de-esterification and fruit softening: revisiting a classical hypothesis. Stewart Postharvest Review, 2010, 1:7, 12p.
  4. HOBSON, G.E. 1981. Enzymes and texture changes during ripening. In: J. Friend and M.J.C. Rhodes (eds.). Recent advances in the biochemistry of fruit and vegetables. Academic Press, New York, NY, pp. 123-132.
  5. HUBER, D.J. 1983. The role of cell wall hydrolysis in fruit softening. Hort. Rev. 5:169-219.
  6. JONA, R. and E. Foa. 1979. Histochemical survey of cell-wall polysaccharides of selected fruits.  Scientia Hort. 10:141-148.
  7. KNEE, M. and I.M. Bartley. 1981. Composition and metabolism of cell wall polysaccharides in ripening fruits. In: J. Friend and M.J.C. Rhodes (eds.). Recent advances in the biochemistry of fruit and vegetables. Academic Press, New York, NY, pp. 133-148.
  8. PILNIK, W. and A.G.J. Voragen. 1970. Pectic substances and other uronides.  In:  A.C. Hulme (ed.), The biochemistry of fruits and their products, Vol. 1, Academic Press, NY, pp. 53-87.
  9. PRESSEY, R. 1977. Enzymes involved in fruit softening. Amer. Chem. Soc. Symp. Series No. 47, Amer. Chem. Soc., Washington, D.C., pp. 172-191.
  10. SEYMOUR, G.B. and K.C. Gross. 1996. Cell wall disassembly and fruit softening. Postharvest News and Information 7: 45N-52N.
  11. VANBUREN, J.P. 1979. The chemistry of texture in fruits and vegetables. J. Text. Stud. 10:1-24. See also: II A3, II C14, VI A9.
  12. VICENTE, A.R., C. Greve, and J.M. Labavitch. 2006. Recent findings in plant cell wall structure and metabolism: future challenges and potential implications for softening. Stewart Postharvest Review 2:9, 8pp.
  13. VICENTE, A.R., M. Saladie, J. K. C. Rose, and J.M. Labavitch. 2007. Review: The linkage between cell wall metabolism and fruit softening: looking to the future. J. Sci. Food Agric. 87:1435-1448.
  14. WALDRON, K.W., M.L. Parker, and A.C. Smith. 2003. Plant cell walls and food quality. Comp. Rev. Food Sci. Food Safety 2: 101-119.

 

VI.  COMPOSITION  AND NUTRITIVE  VALUE

E.  AMINO ACIDS, PROTEINS  & ENZYMES

  1. ASKAR, A. and H.J. Bielig. 1974. Proteins of fruit -- content, composition, synthesis and analysis. Alimenta 13:161-169. (in German with English summary)
  2. BURROUGHS, L.F. 1970. Amino acids. In: A.C. Hulme  (ed.), The  biochemistry of fruits and  their products, Vol. 1, Academic Press, NY, pp. 119-147.
  3. CLEMENTS, R.L. 1970. Protein patterns in fruits. In: A.C. Hulme (ed.), The biochemistry of  fruits and their products, Vol. 1, Academic Press, NY, pp. 159-177.
  4. CRESTA, N. and W.A. Odendaal. 1972. Amino-acid content of foods and biological data on proteins. FAO Nutritional Studies No. 24, FAO, Rome, Italy, 285 p.
  5. DILLEY, D.R. 1970. Enzymes. In: A.C. Hulme (ed.), The biochemistry of fruits and their products, Vol. 1, Academic Press, NY, pp. 179-207.
  6. HANSEN, E. 1970. Proteins. In: A.C. Hulme (ed.), The biochemistry of fruits and their products, Vol. 1, Academic Press, NY, pp. 147-158.
  7. HULME, A.C. 1972. The proteins of fruits: Their involvements as enzymes in ripening.  A review.  J. Food Technol. 7:343-371.
  8. KELLEY, J.F. 1972. Horticultural crops as sources of proteins and amino acids. HortScience 7:149-151.
  9. RHODES, M.J.C. 1983. Enzyme activities and postharvest change. In: M. Lieberman (ed.). Postharvest physiology and crop preservation. Plenum Corp., New York, NY, pp. 99-121.
  10. SCHWIMMER, S. 1978. Enzyme action and modifications of cellular integrity in fruits and vegetables; Consequence for food quality during ripening, senescence and processing.  In: H.O. Hultin and M. Milner (eds.), Postharvest biology and biotechnology, Food and Nutrition Press, Westport, CT, pp. 317-347.
  11. WHITAKER, J.R. 1972. Principles of enzymology for the food sciences. Marcel Dekker, Inc. NY, 636 p. See also: VI A9, VI A12, VI A13, VI A14.


VI. COMPOSITION AND NUTRITIVE VALUE

F.  LIPIDS AND FATTY ACIDS

  1. KAMEL, B.S. and Y. Kakuda. 1992. Fatty acids in fruits and fruit products. In:  C.K. Chow (ed.),  Fatty acids in foods and their health implications. Marcel Dekker, Inc., NY, pp. 263-295.
  2. KOLATTUKUDY, P.E. 1981. Cutin, suberin, and waxes. In: P.K. Stumpf (ed.),  Biochemistry of Plants, Vol. 4, Lipids: Structure and Function, Academic Press, NY, pp. 571-646.
  3. MAZLIAK, P. 1970. Lipids. In: A.C. Hulme (ed.), The biochemistry of fruits and their products, Vol. 1, Academic Press, NY, pp. 209-238.
  4. MAZLIAK, P. 1983. Plant membrane lipids: Changes and alterations during aging and senescence. In: M. Lieberman (ed.). Postharvest physiology and crop preservation. Plenum Corp., New York, NY, pp. 123-140.
  5. TRESSL, R., D. Bahri, and K.H. Engel. 1981. Lipid oxidation in fruits and vegetables. In: R. Teranishi and H. Barrerabenitez (eds.), Quality of Selected Fruits and Vegetables of North America, Adv. Chem. Ser. 170, Amer. Chem. Soc., Washington, D.C.


VI. COMPOSITION AND NUTRITIVE VALUE

G.   PIGMENTS

  1. BRITTON, G. and D. Hornero-Mendez. 1997. Carotenoids and colour in fruit and vegetables. In:  F.A. Tomas- Barberan and R.J. Robins (eds.). Phytochemistry of fruit and vegetables. Oxford, UK, Oxford Science Publications, pp. 11-27.
  2. CHICHESTER, C.O. (ed.). 1972.  The chemistry of plant pigments. Adv. Food Res. Suppl. 3, Academic Press, NY, 218 p.
  3. COLLINS, J.K., P. Perkins-Veazie, and W. Roberts. 2006. Lycopene: from plants to humans. HortScience 41: 1135-1144.
  4. FRANCIS, F.J. 1989. Food colorants: anthocyanins. Crit. Rev. Food Sci. Nutr. 28:273-314.
  5. GOLDSCHMIDT, E.E. 1980. Pigment changes associated with fruit maturation and their control. In: K.V. Thimann (ed.), Senescence in Plants, CRC Press, Inc., Boca Raton, FL, pp. 207-217.
  6. GOODWIN, T.W. (ed.). 1976. Chemistry and biochemistry of plant pigments. Vols. 1 & 2, Academic Press, London, 870 p.
  7. GOODWIN, T.W.  and L.J. Goad. 1970. Carotenoids and triterpenoids. In: A.C. Hulme (ed.), The biochemistry of fruits and their products. Vol. 1, Academic Press, NY, pp. 305-368.
  8. GROSS, J. 1987. Pigments in fruits. Academic Press, Inc., Orlando, FL.
  9. GROSS, J. 1991. Pigments in vegetables: chlorophylls and carotenoids. Van Nostrand Reinhold, New York. 351p.
  10. HENDRY, G.A.F., J.D. Houghton and S.B. Brown.  1987. The degradation of chlorophyll-a biological enigma. New Phytol. 107:255-302.
  11. HORTENSTEINER, S. 2006. Chlorophyll degradation during senescence. Annu.Rev. Plant Biol. 57: 55-77.
  12. MARKAKIS, P. 1975. Anthocyanin pigments in foods. In: N.F. Haard and D.K. Salunkhe (eds.), Symposium: Postharvest biology and handling of fruits and vegetables. AVI Publ. Co., Westport, CT, pp. 62-72.
  13. MAZZA, G. and E. Miniati. 1993. Anthocyanins in fruits, vegetables, and grains. CRC Press, Boca Raton, FL, 362 pp.
  14. PANG, X., X. Yang, and Z. Zhang. 2008. Chlorophyll degradation and its control in postharvest fruits. Stewart Postharv. Rev. 4(6):4pp.
  15. SCHWARTZ, S.J. and T.V. Lorenzo. 1990. Chlorophylls in foods. Crit. Rev. Food Sci. Nutr. 29:1-18.
  16. TANAKA, A. and R. Tanaka. 2006. Chlorophyll metabolism. Current Opinion Plant Biol. 9: 248-255. 
  17. TAYLOR, M. and G. Ramsay. 2005. Carotenoid biosynthesis in plant storage organs: recent advances and prospects for improving plant food quality. Physiol. Plant. 124: 143-151.
  18. TIMBERLAKE, C.F. 1981. Anthocyanins in fruits and vegetables. In: J. Friend and M.J.C. Rhodes (eds.). Recent advances in the biochemistry of fruit and vegetables. Academic Press, New York, NY, pp. 221-247. 
  19. WROLSTAD, R.E., R.W. Durst, and J. Lee. 2005. Tracking color and pigment changes in anthocyanin products. Trends Food Sci. Technol. 16: 423-428.
  20. WU, X., G.R. Beecher, J.M. Holdem, D.B. Haytowitz, S.E. Gebhardt, and R. L. Prior. 2006. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. J. Agric. Food Chem. 54: 4069-4075.
  21. YAMAUCHI, N. and A.E. WATADA. 1991. Regulated chlorophyll degradation in spinach leaves during storage. J. Amer. Soc. Hort. Sci. 16(1):58-62.


VI. COMPOSITION AND NUTRITIVE  VALUE

H.  PHENOLIC COMPOUNDS

  1. ADAMS, J.B. and H.M. Brown. 2007. Discoloration in raw and processed fruits and vegetables. Crit. Rev. Food Sci. Nutr. 47:319-333.
  2. AMIOT, M.J., A. Fleuriet, V. Cheynier, and J. Nicolas. 1997. Phenolic compounds and oxidative mechanisms in fruits and vegetables. In: F.A. Tomas-Barberan and R.J. Robins (eds.). Phytochemistry of fruit and vegetables. Oxford, UK, Oxford Science Publications. pp. 51-85.
  3. BORGES, G., W. Muller, and A. Grozier. 2010. Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices. Food & Function 1:73-83.
  4. BROUILLARD, R., P. Figueiredo, M. Elhabiri, and O. Dangles. 1997. Molecular interactions of phenolic compounds in relation to the colour of fruit and vegetables. In: F.A. Tomas-Barberan and R.J. Robins (eds.). Phytochemistry of fruit and vegetables. Oxford, UK, Oxford Science Publications. pp. 29-49.
  5. CLIFFORD, M.N.  1997.  Astringency.  In: F.A. Tomas-Barberan and R.J. Robins (eds.). Phytochemistry of fruit and vegetables. Oxford, UK, Oxford Science Publications. pp 87-107.
  6. DIMITRIOS, B. 2006. Sources of natural phenolic antioxidants. Trends Food Sci. Technol. 17: 505-512.
  7. FRIEDMAN, M. 1996. Food browning and its prevention: an overview. J. Agr. Food Chem. 44: 631-653. 
  8. HAKKINEN, S.H., S.O. Karenlampi, I.M. Heinonen, H.M. Mykkanen, and A.R. Torronen. 1999. Content of the flavonols quercetin myicertin, and kaempferol in 25 edible berries.  J.  Agr.  Food  Chem 47: 2274-2279.
  9. HARNLY, J.M., R.F. Doherty, G.R. Beecher, J.M. Holden, D.B. Haytowitz, S. Bhagwat, and S. Gebhardt. 2006. Flavonoid content of U.S. fruits, vegetables, and nuts. J. Agric. Food Chem. 54: 9966-9977.
  10. IGNAT, I., I. Volf, and V.I. Popa. 2011. A critical review of methods for characterization of polyphenolic compounds in fruits and vegetables. Food Chem. 126:1821-1835.
  11. KAHKONEN, M.P., A.I. Hopia, and M. Heinonen. 2001. Berry phenolics and their antioxidant activity. J. Agric. Food Chem. 49:4076-4082.
  12. KALT, W., C.F. Forney, A. Marbin, and L. Prior. 1999. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. J. Agr. Food Chem 47:4638-4644.
  13. KALT, W., A. Howell, J.C. Duy, C.F. Forney, and J.E. McDonald. 2001. Horticultural factors affecting antioxidant capacity of blueberries and other small fruit. HortTechnology 11:523-528.
  14. LEE, C.Y. and J.R. Whitaker (eds.). 1995. Enzymatic browning and its prevention. ACS Symposium Series, Vol. 800, American Chemical Society, Washington, D.C, 338 p.
  15. MACHEIX, J., A. Fleuriet, and J. Billot. 1990. Fruit phenolics. CRC Press, Boca Raton, FL, 378 p.
  16. MCEVILY, A.J., R. Iyengar, and W.S. Otwell. 1992. Inhibition of enzymatic browning in foods and beverages. Crit. Rev. Food Sci. Nutr. 32:253-274.
  17. NEGRO, D., V. Montesano, S. Grieco, P. Crupi, G. Sarli, A. DeLisi, and G. Sonnante. 2012. Polyphenol compounds in artichoke plant tissue and varieties. J. Food Sci. 77:C244-C252.
  18. PRIOR, R.L., X. Wu, and K.Schaich. 2005. Standardized methods for determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 53: 4290-4302.
  19. RHODES, M.J.C., L.S.C. Wooltron, and A.C. Hill. 1981. Changes in phenolic metabolism in fruit and vegetable tissue under stress. In: J. Friend and M.J.C. Rhodes (eds.). Recent advances in the biochemistry of fruit and vegetables. Academic Press, New York, NY, pp. 193-220.
  20. ROBARDS, K., P.D. Prenzler, G. Tucker, P. Swatsitang, and W. Glover. 1999. Phenolics compound and their role in oxidative processes in fruits. Food Chem. 66:401-436.
  21. ROBB, D.A. 1981.Molecular properties of plant tyrosinases. In: J. Friend and M.J.C. Rhodes (eds.). Recent advances in the biochemistry of fruit and vegetables. Academic Press, New York, NY, pp. 181-192.
  22. ROBBINS, R.J. 2003. Phenolic acids in foods: an overview of analytical methodology. J.Agric. Food Chem. 51: 2866-2887.
  23. SINGH, R., S. Rastogi, and U.N. Dwivedi. 2010. Phenylpropanoid metabolism in ripening fruits. Comp. Rev. Food Sci. Food Safety 9:398-416.
  24. SINGLETON, V.L. and P. Esau. 1969. Phenolic substances in grapes and wine, and their significance. Adv. Food Res. Suppl. 1, Academic Press, NY, 282 p.
  25. SWAIN, T., J.B. Harborne, and C.F. Van Sumere (eds.).  1979. Biochemistry of plant phenolics.  Rec. Adv. Phytochem., Plenum Press, NY, 651 p.
  26. TOMAS-BARBERAN, F.A. and J.C. Espin. 2001. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agric. 81:853-876.
  27. TOMAS-BARBERAN, F.A., M.I. Gil, P. Cremin, A.L. Waterhouse, B. Hess-Pierce, and A.A. Kader. 2001. HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums. J. Agric. Food Chem. 49:4748-4760.
  28. VAN DER SLUIS, A.A., M. Dekker, A. de Jager, and W.M.F. Jongen. 2001. Activity and concentration of polyphenolic antioxidants in apple: effect of cultivar, harvest year, and storage conditions. J. Agric. Food Chem. 49:3606-3613.
  29. VAMOS-VIGYAZO, L. 1981. Polyphenol oxidase and peroxidase in fruits and vegetables. CRC Crit. Rev. Food Sci. Nutr. 15:49-92.


VI. COMPOSITION AND NUTRITIVE VALUE

I.  VOLATILE AND FLAVOR COMPOUNDS

  1. AHARONI, A., M.A. Jongsma, and H.J. Bouwmeester. 2005. Volatile science? Metabolic engineering of terpenoids in plants. Trends in Plant Science 10: 594-602.
  2. BRUCKNER, B. and S.G. Wyllie (editors). 2008. Fruit and vegetable flavour: recent advances and future prospects. CRC Press, Boca Raton, FL.
  3. CROUZET, J., M. Sakho, and D. Chassagne. 1997. Fruit aroma precursors with special reference to phenolics. In: F.A. Tomas-Barberan and R.J. Robins (eds.).  Phytochemistry of fruit and vegetables. Oxford, UK, Oxford Science Publications. pp.  109-123.
  4. FORNEY, C.F. 2001. Horticultural and other factors affecting aroma volatile composition of small fruit. HortTechnology 11:529-538.
  5. GOFF, S.A. and H.J. Klee. 2006. Plant volatile compounds: sensory cues for health and nutritional value? Science 311: 815-819.
  6. HEATH, H.B. and G. Reineccius.1986. Flavor chemistry and technology. AVI Publ. Co., Westport, CT, 442 p.
  7. MAARSE, H. (ed.). 1991. Volatile compounds in foods and beverages. Marcel Dekker, Inc., NY, 784 p.
  8. MORTON, I.D. and A.J. MacLeod (eds.). 1990. Food flavours. Part C: The flavour of fruits. Elsevier Sci. Publ. Co., Amsterdam, 372 p.
  9. NURSTEN, H.E. 1970. Volatile compounds: The aroma of fruits.  In:  A.C. Hulme (ed.), The biochemistry of fruits and their products. Vol. 1, Academic Press, NY, pp. 239-268.
  10. PESIS, E. 1995. Induction of fruit aroma and quality by post-harvest application of natural metabolites of anaerobic conditions. In H.F. Linskens and J.F. Jackson (eds.): Fruit analysis, Modern methods of plant analysis, new series, Vol. 18. Berlin: Springer-Verlag, pp. 19-36.
  11. POIROUX-GONORD, F, L.P.R. Bidel, A. Fanciullino, H. Gautier, F. Lauri-Lopez, and L. Urban. 2010. Health benefits of vitamins and secondary metabolites of fruits and vegetables and prospects to increase their concentrations by agronomic approaches. J. Agric. Food Chem. 58:12065-12082.
  12. RICHARDSON, D.G., and M. Kosittrakun. 1995. Off-flavor development of apples, pears, berries, and plums under anaerobiosis and partial reversal in air. In R.L. Rouseff and M.M. Leahy (eds.): Fruit flavors: Biogenesis, characterization, and authentication, ACS Symposium Series, vol. 596. Washington, DC: Amer. Chem. Soc., pp. 211-225.
  13. ROUSEFF, R.L. and M.M. Leahy (eds.). 1995. Fruit flavors: biogenesis, characterization, and authentication. ACS Symposium Series. Vol. 596, American Chemical Society, Washington, DC, 292 p.
  14. SANZ, C., J.M. Olias, and A.G. Perez. 1997. Aroma biochemistry of fruits and vegetables. In: F.A. Tomas- Barberan and R.J. Robins (eds.). Phytochemistry of fruit and vegetables. Oxford, UK, Oxford Science Publications. pp. 313-329.
  15. SHANKARANARAYANA, M.L., B. Raghavan, K.O. Abraham, and C.P. Natarajan.  1974. Volatile sulfur compounds in food flavors. CRC Crit. Rev. Food Tech. 4:395-435.
  16. SALUNKHE, D.K. and J.Y. Do. 1977. Biogenesis of aroma constituents of fruits and vegetables. CRC Crit. Rev. Food Sci. and Nutr. 8:161-190.
  17. SUCAN, M.K. 2004. Identifying and preventing off-flavors. Food Technol. 58 (11): 36-40.
  18. TOIVONEN, P.M.A. 1997. Non-ethylene, non-respiratory volatiles in harvested fruits and vegetables: their occurrences, biological activity and control. Postharv. Biol. Technol. 12:109-126.
  19. VERLINDEN, B.E., B.M. Nicolai, and J. De Baerdemaeker (editors). 2003. International conference: postharvest unlimited. Acta Hort. 599:1-748.


VI.  COMPOSITION  AND NUTRITIVE  VALUE

J.  VITAMINS

  1. BRADLEY, G.A.1972. Fruits and vegetables as world sources of vitamins A and C. HortScience 7:141-143.
  2. CARLSON, B.L. and M.H. Tabacchi. 1988. Loss of vitamin C in vegetables during the foodservice cycle. J. Amer. Diet. Assoc. 88(1):65-67.
  3. CLYDESDALE, F.M., C.T. Ho, C.Y. Lee, N.I. Mondy and R.L. Shewfelt. 1991. The effects of postharvest treatment and chemical interactions on the bioavailability of ascorbic acid, thiamin, vitamin A, carotenoids, and minerals. Crit. Rev. Food Sci. Nutr. 30(6):599-638.
  4. FENNEMA, O. 1977. Loss of vitamins in fresh and frozen foods. Food Technol. 31:32-35, 38.
  5. HERRMANN, K. 1974. On the carotene (provitamin A) content of vegetables and fruits.  Ernahrungs- Umschau 22(2):45-49 and (3):75-77. (in German).
  6. HERRMAN, K.1975. The level of thiamine and riboflavin contents of vegetables. Ernahrungs- Umschau  22:134-136.
  7. LEE, S.K. and A.A. Kader. 2000. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharv. Biol. Technol. 20:207-220.
  8. WANG, H., G.H. Cao, and R.L. Prior. 1996. Total antioxidant capacity of fruits. J. Agr. Food Chem. 44: 701- 705.
  9. WATADA, A.E. and T. T. Tran. 1987. Vitamins C, B, and B2 contents of stored fruits and vegetables as determined by high performance liquid chromatography. J. Amer. Soc. Hort. Sci. 112:794-797.

 

VI.  COMPOSITION  AND NUTRITIVE  VALUE

K.  MINERALS

  1. HANSEN, H. 1978. The influence of nitrogen fertilization on the chemical composition of vegetables. Qual. Plant. 28:45-63.
  2. JACKSON, W.A., J.S. Steel, and V.R. Boswell. 1967. Nitrates in edible vegetables and vegetable products. Proc. Amer. Soc. Hort. Sci. 90:349-352.
  3. MAYNARD, D.N. and A.V. Barker. 1972. Nitrate content of vegetable crops.  HortScience 7:224-226.
  4. SOMERS, F.G. and K.C. Beeson. 1948. The influence of climate and fertilizer practices upon the vitamin and mineral content of vegetables. Adv. Food Res. 1:291-324.
  5. ZOOK, E.G. 1968. Mineral composition of fruits. I. Edible yield, total solids, and ash of 30 fresh fruits.  J. Amer. Dietet. Assoc. 42:218-224.
  6. ZOOK. E.G. and J. Lehmann. 1968. Mineral composition of fruits. II. Nitrogen, calcium, magnesium, phosphorus, potassium aluminum, boron, copper, iron, manganese, and sodium. J. Amer. Dietet. Assoc. 52:225-231.

 

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Department of Plant Sciences

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