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Fruits and Vegetables

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Proteomics in Foods

Part of the book series: Food Microbiology and Food Safety ((RESDEV,volume 2))

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Abstract

Fruits and vegetables are essential components of a healthy balanced diet, as they provide nutrients, vitamins, minerals, and fiber. They are integral to the recommendation by the World Health Organization to eat five portions a day. It is important, therefore, to produce fruits and vegetables that have high levels of these beneficial compounds, as well as their having a pleasing taste and appearance. In order to do this, we must understand the molecular events that occur during fruit and vegetable development and ripening, as well as minimizing deleterious changes from harvesting, stress, and storage. This chapter describes our current understanding of these processes in terms of the changes to the proteome and individual proteins that have been identified using mass spectrometry. This knowledge will enable plant breeders to optimize the dietary value of crops and minimize losses to yields through stress and storage.

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  1. School of Biological Sciences, Royal Holloway, University of London, Egham, Surrey, TW20 0EX, UK

    Peter M. Bramley

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  1. , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Avenue Agustin Escardino 7, Paterna, 46980, Valencia, Spain

    Fidel Toldrá

  2. , Department of Applied Engineering Scienc, University College Ghent, Schoonmeersstraat 52, Gent, B9000, Belgium

    Leo M. L. Nollet

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Bramley, P.M. (2013). Fruits and Vegetables. In: Toldrá, F., Nollet, L. (eds) Proteomics in Foods. Food Microbiology and Food Safety, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5626-1_18

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