Nutritional quality of fruits and vegetables

VICENTE, AR; ORTIZ, CM; MANGANARIS, G; SOZZI, GO; CRISOSTO, CH

Postharvest Handling: A systems Approach Third edition

Academic Press

Año: 2014; p. 69 - 120

OUTLINE 1. INTRODUCTION 2. NUTRIENT COMPONENTS 2.1. Water 2.2. Proteins and nitrogen compounds 2.3. Lipids and fatty acids 2.4. Organic acids 2.5. Digestible carbohydrates 2.6. Dietary fiber 2.6.1. Definition and composition             2.6.1.1. Cellulose             2.6.1.2. Cross-linking glycans 2.6.1.3. Pectin 2.6.1.4. Lignin 2.6.1.5. Resistant starch 2.6.1.6. Non-digestible oligosaccharides (NDOs) 2.6.2. Benefits of fiber intake 2.6.3. Sources of fiber 2.7. Vitamins 2.7.1. Pro-vitamin A 2.7.2. Vitamin B complex 2.7.3. Vitamin C 2.7.4. Vitamin E 2.7.5. Vitamins D and K 2.8. Minerals 2.8.1. Potassium (K) 2.8.2. Calcium (Ca) 2.8.3. Magnesium (Mg) 2.8.4. Phosphorus (P) 2.8.5. Nitrogen (N) 2.8.6. Sulfur (S) 2.8.7. Manganese (Mn) 2.8.8. Copper (Cu) 2.8.9. Iron (Fe) 2.8.10. Zinc (Zn) 2.8.11. Sodium (Na) 2.8.12. Factors influencing mineral content of fruits and vegetables 2.8.12.1. Species and the cultivar 2.8.12.2. Preharvest factors 2.8.12.3. Postharvest practices 2.8.13. Incidence of minerals on fruit and vegetable quality and consumer acceptance 2.8.13.1. Effect of minerals on color 2.8.13.2. Effect of minerals on flavor 2.8.13.3. Effect of minerals on firmness 2.8.13.4. Effect of minerals on rots, physiological disorders and nutritional value   3. ANTIOXIDANTS 3.1. Oxidative damage and antioxidants 3.2. Ascorbic acid 3.3. Carotenoids 3.4. Tocopherols and tocotrienols 3.5. Phenolic compounds             3.5.1. Phenolic acids             3.5.2. Flavonoids             3.5.4. Relationship between phenolics structure and antioxidant capacity 3.6. Sulfur antioxidants 3.7. Factors regulating the levels of antioxidants in fruits and vegetables 3.7.1 Genetic factors 3.7.2 Environmental factors 4. REFERENCES