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Fruits and Fruit Products

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Book cover Food Chemistry

Abstract

Fruits include both true fruits and spurious fruits, as well as seeds of cultivated and wild perennial plants. Fruits are commonly classified as pomaceous fruits, stone fruits, berries, tropical and subtropical fruits, hard-shelled dry fruits and wild fruits. The most important fruits are presented in Table 18.1 with pertinent data on botanical classification and use. Table 18.2 provides data about fruit production.

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(2009). Fruits and Fruit Products. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-69934-7_19

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