Fruit and Vegetables (eBook)

Front Cover 1
Fruit and Vegetables 4
Copyright Page 5
Table of Contents 8
Dedication 6
FOREWORD 10
AUTHOR'S PREFACE 12
INTRODUCTION 14
PART I: Concerning the Nature of Fruit and Vegetables 26
CHAPTER I .CHEMICAL CONSTITUTION 28
WATER 28
CARBOHYDRATES 30
PROTEINS 35
LIPIDS 35
ORGANIC ACIDS 36
NITROGENOUS CONSTITUENTS OF LOW MOLECULAR WEIGHT 39
PIGMENTS 43
OTHER FLAVONOID SUBSTANCES 51
ENZYMES 57
FLAVOUR CONSTITUENTS 60
SUGGESTIONS FOR FURTHER READING AND FOR REFERENCE 62
CHAPTER 2. STRUCTURE 65
PARENCHYMATOUS TISSUES 73
PROTECTIVE TISSUES 78
SUPPORTING TISSUES 80
VASCULAR TISSUES 83
CELLULAR INCLUSIONS 85
SUGGESTIONS FOR FURTHER READING AND FOR REFERENCE 88
CHAPTER 3. PHYSIOLOGY 90
RESPIRATION 93
TRANSPIRATION 106
OTHER METABOLIC CHANGES TAKING PLACE IN HARVESTED FRUIT AND VEGETABLES 107
PHYSIOLOGICAL DISORDERS IN HARVESTED FRUIT AND VEGETABLES 115
THE EFFECTS OF SYNTHETIC GROWTH- REGULATING SUBSTANCES 119
SUGGESTIONS FOR FURTHER READING AND FOR REFERENCE 121
CHAPTER 4. MICROBIOLOGY 122
THE CONTROL OF MICROBIOLOGICAL SPOILAGE IN FRESH FRUIT AND VEGETABLES 132
TOXICOLOGICAL CONSIDERATIONS 141
SUGGESTIONS FOR FURTHER READING AND FOR REFERENCE 145
PART II: Concerning the Utilization of Fruit and Vegetables 146
CHAPTER 5. PATTERNS OF PRODUCTION AND TRADE 148
FRESH FRUIT AND VEGETABLES 151
PROCESSED FRUIT AND VEGETABLES 159
FRUIT JUICES 162
A SUMMARY OF PRODUCTION AND TRADE FOR THE U.K. 163
SOURCES OF STATISTICS ON PRODUCTION AND TRADE 166
CHAPTER 6. CONTRIBUTIONS TO HUMAN NUTRITION 167
CALORIES 174
PROTEIN 175
VITAMINS AND MINERALS 179
THE VALUE OF FRUIT AND VEGETABLES IN PROVIDING "BULK" IN THE DIET 191
THE EFFECTS OF METHODS OF PROCESSING AND PRESERVATION ON THE NUTRITIVE VALUE OF FRUIT AND VEGETABLES 191
SUGGESTIONS FOR FURTHER READING AND FOR REFERENCE 194
CHAPTER 7. PROBLEMS OF TRANSPORT, STORAGE AND MARKETING 196
SUGGESTIONS FOR FURTHER READING AND FOR REFERENCE 213
CHAPTER 8. QUALITY 215
THE NATURE AND MEASUREMENT OF THE MAIN ATTRIBUTES OF QUALITY 221
A FEW FINAL GENERAL COMMENTS 232
SUGGESTIONS FOR FURTHER READING AND FOR REFERENCE 233
CHAPTER 9. PROCESSING I.PREPARATORY OPERATIONS 235
THE SELECTION OF RAW MATERIAL FOR PROCESSING 236
PREPARATORY TREATMENTS 240
THE PREPARATION OF JUICES 255
SUGGESTIONS FOR FURTHER READING AND FOR REFERENCE 261
CHAPTER 10. PROCESSING 2. METHODS OF PRESERVATION 262
CANNING 262
FREEZING 278
DRYING AND DEHYDRATION 287
THE PRESERVATION OF FRUIT WITH HIGH CONCENTRATIONS OF SUGAR 300
THE PRESERVATION OF VEGETABLES WITH HIGH CONCENTRATIONS OF SALT 302
THE USE OF CHEMICAL PRESERVATIVES 305
PROCESSING WITH IONIZING RADIATIONS 308
SUGGESTIONS FOR FURTHER READING AND FOR REFERENCE 310
APPENDIX A THE COMPOSITION OF FRUIT AND VEGETABLES 314
APPENDIX B WORLD PRODUCTION AND TRADE IN SOME IMPORTANT FRUIT AND VEGETABLE COMMODITIES 316
COMMODITY INDEX 324
SUBJECT INDEX 330