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Nutritional Quality of Fruits, Nuts, and Vegetables and their Importance in Human Health

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Adel A. Kader
Adel A. Kader
Adel A. Kader
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Penelope Perkins at North Carolina State University
Penelope Perkins
Gene Lester at United States Department of Agriculture
Gene Lester
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Fruits, nuts, and vegetables play a significant role in human nutrition, especially as sources of vitamins (C (ascorbic acid), A, thiamine (B1), niacin (B3), pyridoxine (B6), folacin (also known as folic acid or folate) (B9), E), minerals, and dietary fiber (Craig and Beck, 1999; Quebedeaux and Bliss, 1988; Quebedeaux and Eisa, 1990; Wargovich, 2000). Their contribution as a group is estimated at 91% of vitamin C, 48% of vitamin A, 30% of folacin, 27% of vitamin B6, 17% of thiamine, and 15% of niacin in the U.S. diet. Fruits and vegetables also supply 16% of magnesium, 19% of iron, and 9% of the calories. Legume vegetables, potatoes, and tree nuts (such as almond, filbert, pecan, pistachio, and walnut) contribute about 5% of the per capita availability of proteins in the U.S. diet, and their proteins are of high quality as to their content of essential amino acids. Nuts are a good source of essential fatty acids, fiber, vitamin E, and minerals. Other important nutrients supplied by fruits and vegetables include riboflavin (B2), zinc, calcium, potassium, and phosphorus. For more information on food composition and nutrition, access one of the following Internet websites: http://www.nal.usda.gov/fnic/cgi- bin/nut_search.pl; http://www.nutrition.gov. A recommended daily intake (RDI) for the U.S. of dietary nutrients can be found at http://www.usaid.gov/hum_response/crg/annex-4.htm. Fruits and vegetables remain an important source of nutrients in many parts of the world, and offer advantages over dietary supplements because of low cost and wide availability. Dietary supplements, while advantageous for conditions where specific nutrients are needed in abundance such as with iron deficiency, may be poorly absorbed, and many are derived chemically rather than from natural sources. Climatic conditions, particularly temperature and light intensity, have an especially strong effect on the nutritional quality of fruits and vegetables oxidation (Mozafar, 1994). Low temperatures favor synthesis of sugars and vitamin C (glucose being the precursor to ascorbic acid) and at the same time decrease the rate of ascorbic acid oxidation. Maximum β-carotene (vitamin A) content in tomatoes occurs at a temperature range of 15 to 21 ºC, (59 to 70 ºF) but β-carotene content is reduced if temperatures are higher or lower than this range, principally due to the temperature sensitivity of lycopene, the precursor to β-
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1
Nutritional Quality of Fruits, Nuts, and Vegetables
and their Importance in Human Health
Adel A. Kader1, Penelope Perkins-Veazie2, and Gene E. Lester3
1Department of Pomology, University of California, Davis CA
2South Central Agricultural Laboratory, USDA/ARS, Lane OK
3Kika de la Garza Subtropical Agricultural Research Center, USDA/ARS, Weslaco TX
Fruits, nuts, and vegetables play a significant role in human nutrition, especially as sources
of vitamins [C (ascorbic acid), A, thiamine (B1), niacin (B3), pyridoxine (B6), folacin (also
known as folic acid or folate) (B9), E], minerals, and dietary fiber (Craig and Beck, 1999;
Quebedeaux and Bliss, 1988; Quebedeaux and Eisa, 1990; Wargovich, 2000). Their contribution
as a group is estimated at 91% of vitamin C, 48% of vitamin A, 30% of folacin, 27% of vitamin
B6, 17% of thiamine, and 15% of niacin in the U.S. diet. Fruits and vegetables also supply 16%
of magnesium, 19% of iron, and 9% of the calories. Legume vegetables, potatoes, and tree nuts
(such as almond, filbert, pecan, pistachio, and walnut) contribute about 5% of the per capita
availability of proteins in the U.S. diet, and their proteins are of high quality as to their content of
essential amino acids. Nuts are a good source of essential fatty acids, fiber, vitamin E, and
minerals. Other important nutrients supplied by fruits and vegetables include riboflavin (B2),
zinc, calcium, potassium, and phosphorus. For more information on food composition and
nutrition, access one of the following Internet websites: http://www.nal.usda.gov/fnic/cgi-
bin/nut_search.pl; http://www.nutrition.gov. A recommended daily intake (RDI) for the U.S. of
dietary nutrients can be found at http://www.usaid.gov/hum_response/crg/annex-4.htm. Fruits
and vegetables remain an important source of nutrients in many parts of the world, and offer
advantages over dietary supplements because of low cost and wide availability.
Dietary supplements, while advantageous for conditions where specific nutrients are needed
in abundance such as with iron deficiency, may be poorly absorbed, and many are derived
chemically rather than from natural sources. Climatic conditions, particularly temperature and
light intensity, have an especially strong effect on the nutritional quality of fruits and vegetables
oxidation (Mozafar, 1994). Low temperatures favor synthesis of sugars and vitamin C (glucose
being the precursor to ascorbic acid) and at the same time decrease the rate of ascorbic acid
oxidation. Maximum β-carotene (vitamin A) content in tomatoes occurs at a temperature range
of 15 to 21 ºC, (59 to 70 ºF) but β-carotene content is reduced if temperatures are higher or lower
than this range, principally due to the temperature sensitivity of lycopene, the precursor to β-
carotene and lutein.
The B vitamins are crop specific when it comes to temperature sensitivity. Warm season
crops (beans, tomatoes, peppers, melons, etc.) produce more B vitamins at high (27 to 30 ºC; 81
to 86 ºF) versus low (10 to 15 ºC; 59 to 70ºF) temperatures. Conversely, cool season crops
(broccoli, cabbage, spinach, peas etc.) produce more B vitamins at low versus high temperatures.
Light intensity has little effect on the B vitamins, but as light intensity increases, vitamin C
increases and total carotenoids (vitamin A precursors) and chlorophyll decrease (Gross, 1991).
Higher light intensities produce more sugars, leading to more vitamin C, and also increase plant
temperatures, inhibiting beta carotene (vitamin A) production, which protects chlorophyll from
photo bleaching. Soil type, the rootstock used for fruit trees, mulching, irrigation, fertilization,
and other cultural practices influence the water and nutrient supply to the plant, which can affect
2
the composition and quality attributes (appearance, texture, taste and aroma) of the harvested
plant parts (Goldman et al., 1999). Other environmental factors that impact fruit and vegetable
nutritional quality are altitude, soil pH and salinity, production practice (organic versus
conventional, and greenhouse versus field), ozone, insect injury, and plant diseases.
Maturity at harvest, fruit size and harvesting method influence the commodity’s quality and
extent of physical injuries. Delays between harvest and consumption or processing can result in
losses of flavor and nutritional quality. The magnitude of these losses increases with exposure to
temperatures, relative humidities, and/or concentrations of O2, CO2, and C2H4 outside the ranges
that are optimum for each commodity during the entire postharvest handling system (Lee and
Kader, 2000). Furthermore, processing and cooking methods can greatly affect the nutritional
value of fruits and vegetables. For instance, water-soluble vitamins such as vitamin C and folate
are lost at high rates when cooking water is discarded, while fat-soluble compounds such as
lycopene may be stabilized or enhanced by cooking.
Fruits, nuts, and vegetables in the daily diet have been strongly associated with reduced risk
for some forms of cancer, heart disease, stroke, and other chronic diseases (Goldberg, 2003;
Hyson, 2002; Prior and Cao, 2000; Produce for Better Health Foundation, 1999; Quebedeaux
and Bliss, 1988; Quebedeaux and Eisa, 1990; Southon, 2000; Tomas-Barberan and Espin, 2001;
Wargovich, 2000). Some components of fruits and vegetables (phytochemicals) are strong
antioxidants and function to modify the metabolic activation and detoxification/disposition of
carcinogens, or even influence processes that alter the course of the tumor cell (Wargovich,
2000). Although antioxidant capacity varies greatly among fruits and vegetables (Prior and Cao,
2000; Perkins-Veazie and Collins, 2001; Kalt, 2002) it is better to consume a variety of
commodities rather than limiting consumption to a few with the highest antioxidant capacity.
The USDA 2000 Dietary Guidelines (USDA, 2000) encourage consumers to: (1) enjoy five a
day, ie., eat at least 2 servings of fruits and at least 3 servings of vegetables each day, (2) choose
fresh, frozen, dried, or canned forms of a variety of colors and kinds, and (3) choose dark-green
leafy vegetables, orange fruits and vegetables, and cooked dry beans and peas often. In some
countries, consumers are encouraged to eat up to 10 servings of fruits and vegetables per day.
There is increasing evidence that consumption of whole foods is better than isolated food
components such as dietary supplements and nutraceuticals. For example, increased consumption
of carotenoid-rich fruits and vegetables was more effective than carotenoid dietary supplements
in increasing LDL oxidation resistance, lowering DNA damage, and inducing higher repair
activity in human volunteers who participated in a study conducted in France, Italy, Netherlands,
and Spain (Southon, 2000). In another study, adding antioxidant (vitamins A, C and E) dietary
supplements into the diet of cancer treatment patients, who were eating a balanced diet of fruits
and vegetables, negatively impacted their radio- and chemotherapies (Seifried et al, 2003). High
consumption of tomatoes and tomato products has been linked to reduced carcinogenesis,
particularly prostate cancer, and has been thought to be due to the presence of lycopene, which
gives red tomatoes their color (Giovannucci, 2002). However, use of tomato powder effectively
reduced prostate carcinogenesis in rats, while lycopene supplements, considered the primary
active ingredient of tomatoes, had no effect (Boileau et al., 2003). Similar comparative studies
are needed on other constituents of fruits and vegetables and on the bioavailability of nutrients
taken as dietary supplements or as foods that contain these nutrients.
Examples of the phytochemicals in fruits and vegetables that have established or proposed
positive effects on human health and their important sources are shown in Tables 1 and 2. Some
changes in these tables are likely as the results of additional studies on effects of phytochemicals
3
and their bioavailability on human health become available in the next few years. Meanwhile it is
important to evaluate the validity and dependability of the results of every study before reaching
conclusions for the benefit of consumers.
Table 1. Nutritive constituents of fruits and vegetables that have a positive impact on human
health and their sources
Constituent
Sources
Established or
proposed effects on
human-wellness
Vitamin C
(ascorbic
acid)
broccoli, cabbage, cantaloupe, citrus fruits, guava,
kiwifruit, leafy greens, pepper, pineapple, potato,
strawberry, tomato, watermelon
prevents scurvy, aids
wound healing, healthy
immune- system,
cardiovascular-disease
Vitamin A
(carotenoids)
dark-green vegetables (such as collards, spinach, and
turnip greens), orange vegetables (such as carrots,
pumpkin, and sweet potato), orange-flesh fruits (such
as apricot, cantaloupe, mango, nectarine, orange,
papaya, peach, persimmon, and pineapple), tomato
night blindness
prevention, chronic
fatigue, psoriasis, heart
disease, stroke,
cataracts
Vitamin K nuts, lentils, green onions, crucifers (cabbage,
broccoli, brussel sprouts), leafy greens
synthesis of pro-
coagulant factors,
osteoporosis
Vitamin E
(tocopherols)
nuts (such as almonds, cashew nuts, filberts,
macadamias, pecans, pistachios, peanuts, and
walnuts), corn, dry beans, lentils and chickpeas, dark-
green leafy vegetables
heart-disease, LDL-
oxidation, immune-
system, diabetes,
cancer
Fiber
most fresh fruits and vegetables, nuts, cooked dry
beans and peas
diabetes, heart disease
Folate
(folicin or
folic acid)
dark-green leafy vegetables (such as spinach, mustard
greens, butterhead lettuce, broccoli, brussels sprouts,
and okra), legumes (cooked dry beans, lentils,
chickpeas and green peas), asparagus
birth defects, cancer
heart disease, nervous
system
Calcium
cooked vegetables (such as beans, greens, okra and
tomatoes) peas, papaya, raisins, orange, almonds,
snap beans, pumpkin, cauliflower, rutabaga
osteoporosis, muscular/
skeletal, teeth, blood
pressure
Magnesium spinach, lentils, okra, potato, banana, nuts, corn,
cashews
osteoporosis, nervous
system, teeth, immune
system
Potassium baked potato or sweet potato, banana & plantain,
cooked dry beans, cooked greens, dried fruits (such as
apricots and prunes), winter (orange) squash, and
cantaloupe
hypertension (blood
pressure) stroke
arteriosclerosis
4
Table 2. Non-nutritive plant constituents that may be beneficial to human health
Constituent
Compound
Sources
Established or
proposed effects on
human-wellness
Phenolic
compounds
Proanthocyanins tannins apple, grape, cranberry,
pomegranate
cancer
Anthocyanidins cyanidin, malvidin,
delphinidin,
pelargonidin,
peonidin, petunidin
red, blue, and purple fruits
(such as apple, blackberry,
blueberry, cranberry, grape,
nectarine, peach, plum &
prune, pomegranate,
raspberry, and strawberry)
heart disease,
cancer initiation,
diabetes, cataracts,
blood pressure,
allergies
Flavan-3-ols epicatechin,
epigallocatechin
catechin,
gallocatechin
apples, apricots,
blackberries, plums,
raspberries, strawberries
platelet
aggregation, cancer,
Flavanones hesperetin,
naringenin,
eriodictyol
citrus (oranges, grapefruit,
lemons, limes, tangerine)
cancer
Flavones Luteolin, apigenin celeriac, celery, peppers,
rutabaga, spinach, parsley,
artichoke, guava, pepper
cancer, allergies,
heart disease
Flavonols quercetin,
kaempferol,
myricetin, rutin
onions, snap beans,
broccoli, cranberry, kale,
peppers, lettuce
heart disease,
cancer initiation,
capillary protectant
Phenolic acids Caffeic acid,
chlorogenic acid,
coumaric acid,
ellagic acid
blackberry, raspberry,
strawberry, apple, peach,
plum, cherry
cancer, cholesterol
Carotenoids
Lycopene
tomato, watermelon,
papaya, Brazilian guava,
Autumn olive, red
grapefruit
cancer, heart
disease, male
infertility
α-carotene sweet potatoes, apricots,
pumpkin, cantaloupe,
green beans, lima beans,
broccoli, brussel sprouts,
cabbage, kale, kiwifruit,
lettuce, peas, spinach,
prunes, peaches, mango,
papaya, squash and carrots
tumor growth
β-carotene cantaloupes, carrots,
apricots, broccoli, leafy
greens (lettuce, swiss
chard), mango, persimmon,
red pepper, spinach, sweet
potato
cancer
Xanthophylls Lutein, zeaxanthin,
β-cryptoxanthin
sweet corn, spinach, corn,
okra, cantaloupe, summer
squash, turnip greens
macular
degeneration
Monoterpenes limonene citrus (grapefruit,
tangerine)
cancer
Sulfur compounds glucosinolates,
isothiocyanates,
indoles, allicin,
diallyl isulphide
broccoli, Brussels sprouts,
mustard greens,
horseradish, garlic, onions,
chives, leeks
cancer, cholesterol,
blood pressure,
diabetes
References
Boileau, T.W., Z. Liao, S. Kim, S. Lemeshow, J.W. Erdman and S.K. Clinton. 2003. Prostate
carcinogenesis in N-methyl-N-nitrosourea (NMU)-testosterone-treated rats fed tomato
powder, lycopene, or energy-restricted diets. J. Natl. Cancer Inst. 95:1578-86.
Craig, W. and L. Beck. 1999. Phytochemicals: health protective effects. Can. J. Diet. Pract. Res.
60:78-84.
Giovannucci, E. 2002. A review of epidemiologic studies of tomatoes, lycopene, and prostate
cancer. Exp. Biol. Med. (Maywood) 227:852-9.
Goldberg, G. (ed). 2003. Plants: Diet and Health. The report of a British Nutrition Foundation
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Book
  • Nov 2022
Underutilized fruit crops refer to those fruits which may be high in value but that are not widely grown. An exact definition of underutilized fruit crops is perhaps difficult. In a general sense, these fruits are consumable by in relatively less quantity may be due to less palatable or less availability than other fruits. These fruit s may have lesser demand in the market or grown in a limited extent. Other terms for these fruits are less-known, less appealing, less-exploited fruits, underutilized, stray fruits, wild fruits etc. However, any sharp line of distinction between the major and underutilized fruits is difficult. A fruits which is major fruit in one region or country may be minor in other region or country. The underutilized fruits may be categorized in two groups i.e. indigenous and exotic. India has a rich and varied heritage of biodiversity, encompassing a wide spectrum of habitats from tropical rainforests to alpine vegetation and from temperate forests to coastal wetlands. Out of 18 biodiversity hot spots identified in the world, four hotspots, i.e. Western Ghats, Eastern Himalaya, Western Himalaya, and Nicobar islands are in India. Several fruit plant species have originated in Indian subcontinent. India is centre of origin of jack fruit, bael, aonla, ber, jamun, mahua, phalsa, Lasoda, karonda, wood apple, bilimbi, Garcinia, and several other wild fruits. Some of these fruits have gained popularity in past few decade but majority are still not grown in large area. Apart from indigenous fruits , several fruits were introduced in India from South America , Africa, south east Asian countries during last four centuries. Some of adopted to climatic conditions of India and become major fruits. But some remain confined to specific locations or backyard gardens due to several reasons. Several minor fruits such as Rambutan, mangosteen, longan, avocado, water apple, hog plum, macadamia nut, kiwifruit, longsat, durian, passion fruit, dragon fruit, pulasan, cararmbola, etc. were introduced during last few centuries .These fruits are rich in certain nutrients and slowly these are making place in our food baskets. The precise information on these fruits is compiled in this book to provide summarised information of these fruits to the student and general public. Content Introduction 1. Avocado 2. Badwapuli 3. Bael 4. Barbados cherry 5. Bilimbi 6. Brazilean guava 7. Carambola 8. Dragon fruit 9. Durian 10. Ceylon olive 11. Elephant apple 12. Governors plum 13. Hog plum 14. Jack fruit 15. Jamun 16. Jungle jalebi 17. Karoda 18. Kokum 19. Lasoda 20. Longan 21. Mahua 22. Malabar tamrind 23. Mangosteen 24. Macadomia nut 25. Miracle fruit 26. Molshree 27. Monkey Jack 28. Noni 29. Passion fruit 30. Phalsa 31. Pummello 32. Pulasan 33. Rambutan 34. Rose apple 35. Sour sop 36. Strawberry guava 37. Surinam cherry 38. Tamrind 39. Wax apple 40. Wild jack 41. Yellow Mangosteen 42. Yellow Sapota
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Utilization of Fruit and Vegetable Processing Technology: Supporting Sustainability, Waste Reduction, and Improved Nutrition
Article
Full-text available
  • Sep 2023
Utilizing technologies for processing fruits and vegetables is crucial for tackling major issues with contemporary food systems. In the supply chain for fruits and vegetables, this research examines the diverse effects of processing methods on sustainability, waste reduction, and nutritional improvement. Our study employs a mixed-methods approach that combines qualitative information from expert interviews with quantitative data analysis from 150 samples to provide a thorough evaluation of this topic. The results show that processing technologies have a considerable impact on waste reduction, energy conservation, and resource efficiency. These technologies are also crucial for extending product shelf life and raising marketable yield, which decreases food waste. Although some nutrients are lost during processing, cutting-edge methods have been shown to increase nutrient retention. This study not only clarifies the intricate relationships that exist between processing technologies and sustainability, but it also offers a foundation for future research in this vital area. The lessons learned from this study have significant significance for the creation of sustainable and nutrient-dense food systems as we struggle with the urgent challenge of feeding a growing global population while protecting the environment and enhancing nutrition.
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Functional Composition, Minerals and Antioxidant Vitamins Content of Juice of (Botria africanus)
Article
Full-text available
  • Sep 2023
Fruits play important role in human nutrition, particularly as sources of dietary fiber, minerals, and vitamins. This research is able to highlight essential composition available in juice of (Botria africanus), the functional composition, mineral and antioxidant vitamin contents were determined. The results identified availability of nutrients were obtained to be moisture content (20.17±0.76mg/dL), ash content (5.33±0.58mg/dL), crude protein (3.81±0.02mg/dL), crude lipid (12.33±0.12mg/dL), crude fibre (1.33±0.58mg/dL), and carbonhydrate (57.08±0.01mg/dL). The mineral contents were also identified to be Iron (3.723±0.003mg/dL), Manganese (0.405±0.005 mg/dL), Magnesium (ND±ND mg/dL), Phosphorus (31.15±0.050mg/dL), Potassium (5800 ± 100.000mg/dL), Sodium (150 ± 5.000mg/dL) and Zinc (0.016±0.008mg/dL) at the end the vitamins content were also obtained to be vit C> vit E > vit A the values are 53.6 ± 0.300> 50.21 ±3.357> 1.158±0.008, the research concluded that juice of (Botria africanus) contained an important nutritional components that are useful which are able to protect the body against oxidative stress.
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Influence of knowledge, attitude and practices of consumers on the consumption of hydroponically grown fruits and vegetables in Kiambu County, Kenya
Article
Full-text available
  • Aug 2023
Fruits and vegetables are culturally accepted foods consumed by a majority of people worldwide. Knowledge, attitude and practices of consumers have been found to influence the choice and consumption of foods in many populations. However, little is known on their impact on consumption of foods that are produced using novel farming methods such as hydroponic farming, in Kenya. For this reason, this study assessed the influence of knowledge, attitude and practices (KAP) on the frequency of consumption of hydroponically grown fruits and vegetables (FAVs) in Kiambu County, Kenya. A cross-sectional design, involving a consumer survey of 310 randomly selected participants, was used. A pretested structured questionnaire was used to conduct face-to-face interviews. Data was analyzed using SPSS where descriptive statistics and binary logistic regression were applied. The results showed that a majority of the participants (89%) had good knowledge about the quality and safety of hydroponically grown FAVs. They also used good practices in handling the FAVs (69%). However, the overall attitude towards hydroponic foods was negative (2.54±1.204). With regard to the influence of KAP on the frequency consumption of FAVs, knowledge was the only predictor of the frequency of consumption of fruits (p=0.002, β=1.639) and vegetables (p=0.044, β=1.232). Based on sociodemographic factors, age and the level of education significantly influenced the frequency of consumption of FAVs. In conclusion, the frequency of consumption of hydroponic FAVs is influenced by the level of knowledge of consumers on the quality and safety of foods grown in this system. Nutrition education on the quality and safety of hydroponically grown foods should be conducted so that consumers are informed about the hydroponically grown nutritious foods and also gain a positive attitude towards this new sustainable farming system.
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Anticancer Properties of Fruits and Vegetables
Article
  • Jul 2000
Fruits and vegetables in the daily diet have been strongly associated with reduced risk for the major forms of cancer afflicting high-risk countries such as the United States. In populations across the world where intake of these foods is high, the prevalence of the most common cancers is lower. Basic research into the mechanisms that explain how fruits and vegetables provide cancer prevention goes well beyond the notion that these foods provide only a rich source of dietary fiber. Some components of fruits and vegetables are certainly strong antioxidants and function to modify the metabolic activation and detoxification/disposition of carcinogens, or even influence processes that alter the course of the tumor cell. Further research will continue to pinpoint the active and cancer-preventive elements of the diet. Current research should provide a dietary prescription for the next decade, and influence the development of designer produce enriched in the cancer prevention attributes provided by nature.
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Contributions of Nonvolatile Phytochemicals to Nutrition and Flavor
Article
  • Oct 2001
Small fruit are rich in several types of phytochemicals, vitamins, and minerals. These compounds have health functional properties that may protect humans from cardiovascular disease and certain cancers. Several of these phytochemicals, such as dietary fiber, anthocyanins, and polyphenolics, also contribute to small fruit quality. Other components contribute to appearance and taste. Nonvolatile organic acids contribute to the perceived sourness of small fruit and changes in levels can alter visual color by affecting cellular pH and anthocyanin structure. The soluble sugars glucose, fructose, and sucrose contribute directly to the perceived sweetness of the fruit and provide carbohydrates for other metabolic functions such as phenolic and ascorbic acid synthesis.
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Phenolic compounds and related enzymes as determinants of quality in fruits and Vegetables
Article
Phenolic secondary metabolites play an important role in plant‐derived food quality, as they affect quality characteristics such as appearance, flavour and health‐promoting properties. Their content in foods is affected by many factors that influence phenolic stability, biosynthesis and degradation. In terms of their biosynthesis the key enzyme phenylalanine ammonia‐lyase (PAL) is especially relevant, as it can be induced by different stress (environmental) conditions. In addition, polyphenol oxidases (PPO) and peroxidases (POD) are the main enzymes responsible for quality loss due to phenolic degradation. The different factors affecting phenolic‐related food quality are reviewed. These include internal (genetic) and environmental (agronomic) factors, technological treatments applied during postharvest storage of fruits and vegetables, as well as processing and storage of the processed products. The different strategies that are required to either maintain or enhance the phenolic‐related quality of foods are critically reviewed. Genetic modification designed to decrease polyphenol oxidases or peroxidases is not always a feasible method, owing to side problems related to the growth and defence of the plant. Agronomic treatments can be used to enhance the phenolic content and pigmentation of fruits and vegetables, although the information available on this topic is very scarce and even contradictory. Some postharvest treatments (cold storage, controlled or modified atmospheres, etc) can also improve phenolic‐related quality, as well as new processing methods such as irradiation (gamma, UV), high‐field electric pulses, high hydrostatic pressures and microwaves. © 2001 Society of Chemical Industry
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Preharvest and postharvest factors influencing Vitamin C content of horticultural crops
Article
  • Nov 2000
  • POSTHARVEST BIOL TEC
Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritional quality factors in many horticultural crops and has many biological activities in the human body. The content of vitamin C in fruits and vegetables can be influenced by various factors such as genotypic differences, preharvest climatic conditions and cultural practices, maturity and harvesting methods, and postharvest handling procedures. The higher the intensity of light during the growing season, the greater is vitamin C content in plant tissues. Nitrogen fertilizers at high rates tend to decrease the vitamin C content in many fruits and vegetables. Vitamin C content of many crops can be increased with less frequent irrigation. Temperature management after harvest is the most important factor to maintain vitamin C of fruits and vegetables; losses are accelerated at higher temperatures and with longer storage durations. However, some chilling sensitive crops show more losses in vitamin C at lower temperatures. Conditions favorable to water loss after harvest result in a rapid loss of vitamin C especially in leafy vegetables. The retention of vitamin C is lowered by bruising, and other mechanical injuries, and by excessive trimming. Irradiation at low doses (1 kGy or lower) has no significant effects on vitamin C content of fruits and vegetables. The loss of vitamin C after harvest can be reduced by storing fruits and vegetables in reduced O2 and/or up to 10% CO2 atmospheres; higher CO2 levels can accelerate vitamin C loss. Vitamin C of produce is also subject to degradation during processing and cooking. Electromagnetic energy seems to have advantages over conventional heating by reduction of process times, energy, and water usage. Blanching reduces the vitamin C content during processing, but limits further decreases during the frozen-storage of horticultural products.
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Influence of Production, Handling, and Storage on Phytonutrient Content of Foods
Article
  • Oct 1999
The goals of agricultural production have traditionally been to try to accommodate needs for: 1) adequate and reliable yields to provide a sufficient food supply in a growing world; 2) food safety; 3) taste; 4) convenience; 5) profit; and 6) variety. Alternative strategies to enhance any of these outcomes are typically evaluated as to their probable effects on the key outcome: yield. However, with the burgeoning consumer interest in foods that optimize health, attention is shifting from concerns over quantity alone to concerns over the constituents of foods that may promote health, and thus to the agricultural practices that will protect, and perhaps enhance these constituents of the food supply. This shift in focus requires new thinking and new strategies across all segments of the food production system. This paper summarizes selected aspects of crop production that are pivotal to the nutrient value of foods for human consumption and suggests some strategies for establishing a new research and production paradigm that will embrace nutrient quality among the priorities of agricultural research.
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Phytochemicals: Health Protective Effects
Article
  • Feb 1999
Consuming a diet rich in plant foods will provide a milieu of phytochemicals, non-nutritive substances in plants that possess health-protective benefits. Vegetables, fruits, whole grains, herbs, nuts and seeds contain an abundance of phenolic compounds, terpenoids, sulfur compounds, pigments, and other natural antioxidants that have been associated with protection from and/or treatment of conditions such as cardiovascular disease and cancer. The foods and herbs with the highest anticancer activity include garlic, soybeans, cabbage, ginger, licorice root, and the umbelliferous vegetables. Citrus, in addition to providing an ample supply of vitamin C, folic acid, potassium, and soluble fibre, contains a host of active phytochemicals. Clinical trials have not yet been able to demonstrate the same protective effects from taking supplements. It is difficult to estimate how many Canadians achieve an adequate level of consumption, but it seems reasonable to assume that many Canadians could benefit from substantially increasing their intake of vegetables and fruit.
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