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Fruits and Vegetables

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Basic Food Chemistry

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Abstract

Changes that occur in fruits and vegetables during the ripening process and after harvest influence their use as foods. Following harvest, the sources of nutrients and water that supplied the growing entities are no longer available. But life processes go on: respiration continues with the uptake of oxygen and loss of carbon dioxide and water. Deterioration accompanies the use of the reserves of respirable materials accumulated during photosynthesis that are no longer replenished. Under these conditions, while new compounds are formed by the continuation of anabolism, the major metabolic activity in this situation is catabolism. Fruit ripening is basically a process of aging. The ripening process is accompanied by developing senescence and then deterioration. The speed with which the reserve materials are used depends on the rate of respiration. In some species, change after harvest takes place much faster than in others. Apples will hold much longer in proper storage than strawberries, raspberries, or peaches. Also, deterioration by the growth of microorganisms in fruits and vegetables held in storage is a prominent factor.

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    Frank A. Lee Ph.D. (Professor of Chemistry, Emeritus)

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Lee, F.A. (1983). Fruits and Vegetables. In: Basic Food Chemistry. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7376-6_21

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