Abstract
Chemical composition of fruits and vegetables is highly dependent on photosynthesis and absorption of water and minerals during the period of growth and maturation on the parent plant. However, following harvest, the sources of nutrients and water that supplied the growing entities are no longer available and they become independent units in which respiratory processes now play a proportionately major role, with the uptake of oxygen and loss of carbon dioxide and water. Deterioration accompanies the use of the reserves of reparable materials (mainly carbohydrates) accumulated during photosynthesis that are no longer replenished. Therefore, chemical constituents of fresh fruits and vegetables are decided by these growth, maturation and respiration processes.
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Lee, C.Y. (2018). Fruits and Vegetables. In: Principles of Food Chemistry. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-63607-8_11
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DOI: https://doi.org/10.1007/978-3-319-63607-8_11
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