Kyushu University

Fruit and Vegetable

Presented by CHEA SOKHEN
Laboratory : Postharvest Science

Faculty of

13th April., 2013

Agriculture

Content
Kyushu University

2. Chemical Composition of fruit and vegetable 3. Causes of fruit and vegetable deterioration 4. Harvesting and Postharvest change 5. Ripening 6. Enzyme Browning Oxidation

1. Introduction

Faculty of Agriculture

1. Introduction
Kyushu University

Fruit Being defined and considered in a culinary role, fruit is the fleshy part of a plant, usually eaten alone or served as a dessert. Fruits are high in organic acids and sugarhigher than vegetables. Vegetable Fruit are the edible portion of plants eaten with the main course. They are in salads and soups. Vegetables may be processed into beverages or vegetable starches, eaten fresh or lightly processed, dried, pickled, or frozen.

Faculty of

Agriculture

2. Chemical Composition of Fruit and Vegetable

Kyushu University

Water Carbohydrate

Vitamin
Mineral Phytochemicals Protein
Faculty of

Fat

Agriculture

2. Chemical Composition of Fruit and Vegetable

Kyushu University

Carbohydrate Carbohydrate constitutes the largest percentage of the dry weight of plant material. It is the basic molecule formed during photosynthesis. Fruit and Vegetable contains simple and complex form carbohydrate. For example :

Monosaccharide : Glucose, Fructose, Gulose, Allose, etc. Disaccharide : Sucrose, Lactose, Maltose, Trehalose, etc. Trisaccharide : Raffinose, Melezitose, Maltotriose , etc. Tetrasaccharide : Raffinose, Stachyose, etc. Oligosaccharide : FOS, GOS, MOS, etc. Polysaccharide : Glycogen, Starch (Amylose, Amylopectin) Cellulose, Dextrin, etc.
Faculty of

Agriculture

2. Chemical Composition of Fruit and Vegetable

Kyushu University

Vitamin The vitamins present in vegetables and fruit primarily are carotene and vitamin C. And other importance vitamin such as Beta-carotene, a precursor of vitamin A, Vitamin B1 (thiamin)B2, B6, Folate (Folic acid). Fruits supply more than 90% of the water-soluble vitamin C and a major percentage of the fat-soluble vitamin A in a diet. Mineral Fruits and vegetables, especially the latter, contribute minerals to the diet, notably calcium, magnesium, and iron. (The USDA mypyramid suggests consuming a greater amount of vegetables compared to fruit each day.)

Faculty of

Agriculture

2. Chemical Composition of Fruit and Vegetable

Kyushu University

Phytochemicals Phytochemicals are plant chemicals. They are non nutrient materials that may be especially significant in disease prevention and controlling cancer. Variety type of phytochemical were found in fruit and vegetable include betacarotene, beta-cryptoxanthin, lutein, zeaxanthin, lycopene and alpha-carotene. Fruit and vegetables high in carotenoids tend to be red, orange or yellow in color because these compounds are brightly pigmented

Faculty of

Agriculture

2. Chemical Composition of Fruit and Vegetable

Kyushu University

Fat Fat composes approximately 5% of the dry weight of roots, stems, and leaves of vegetables. It makes up less than 1% of the dry weight of a fruit, except for fruits such as avocados and olives, which contain 16% and 14% fat, respectively. Fat is instrumental in development during the early growth of a plant. Protein Overall, less than 1% of the composition of a fruit is protein, and protein is low in most vegetables.

Faculty of

Agriculture

3. Causes of fruit and vegetable deterioration

Kyushu University

Major causes of fruit and vegetable deterioration include : Micro-organism Natural enzyme Insects, parasites Temperature Moisture Air

Faculty of

Agriculture

Spoilage fruit

3. Harvesting and Postharvest change

Kyushu University

Faculty of

Agriculture

3. Harvesting and Postharvest change

Kyushu University

Harvesting Harvesting procedure should be considered strictly on many factor including type of fruit and vegetable (climatic or non climatic), stages of maturity of fruit and vegetable,
Postharvest After harvest, fruits and vegetables continue to undergo respiration, the metabolic process, moisture, and heat.

Faculty of

Agriculture

5. Fruit and Vegetable Ripening

Kyushu University

Natural ripening
The internal enzyme of fruit and vegetable which are made because of ethylene gas signal changed physical appearance of the fruit and vegetable to make it susceptible for consumption . For example, changes from the green color to carotenoid pigment as it ripens. Flavor changes are noted with an increase in the sugar and decrease in the acid content.

Artifical ripening
Artificial ethylene was also used to to achieve faster and more uniform ripening. Excessive Natural or artificial will make fruit and vegetable overripe and result in poor quality. To control unwanted ripen, Gibberellic acid, edible waxes and other treatment should be used such as radiation, CA and MA packaging etc.
Faculty of

Agriculture

5. Fruit and Vegetable Ripening

Kyushu University

kinase

amylase
hydrolase pectinase hydrolase

Unripe fruit
Faculty of

Ripe fruit

Agriculture

6. Enzyme Browning Oxidation

Kyushu University

Enzymatic browning oxidation When bruised or cut during preparation, discoloration of some fruits or vegetables may occur because the product enzymes are exposed to oxygen in the atmosphere and the produce is subject to undesirable browning. Enzymatic oxidative browning occurs when the plants phenolic compounds react with enzymes in the presence of oxygen.

Faculty of

Agriculture

Kyushu University

Thank You For Your Attention

Faculty of

Agriculture