Explain alterations occurring in fruits and vegetables, Biology

Assignment Help:

Alterations occurring in fruits and vegetables

You may already be aware that fruits and vegetables vary greatly in their chemical composition. Though, some generalizations are possible. Fruits and vegetables have high water content, with a range from approximately 70 per cent for pears and bananas to 91 per cent for cabbage. The amount of protein and lipids in fruits and vegetables is usually very low, though both are good sources of vitamins mainly vitamins A and C. Part of the carbohydrate in fresh fruits and vegetables is present as cellulose and pectic substances in the cell wall.  Starch is present in almost all fruits and vegetables, although it may reduces on ripening. Glucose, fructose and sucrose are widely distributed whose content vary considerably in a variety of fruits and vegetables. Further, we have also seen that carotenoids, chlorophylls, anthoxanthins and anthocyanins are the chief pigments present in fruits and vegetables.  

 


Related Discussions:- Explain alterations occurring in fruits and vegetables

Define glass photo-emissive tubes, Define Glass photo-emissive tubes? G...

Define Glass photo-emissive tubes? Glass photoemissive tubes are those which consist of a curved metal cathode, coated with a photosensitive material. While light strikes its s

Segments that form the body of the tapeworm, Q. What are the segments that ...

Q. What are the segments that form the body of the tapeworm called? What is their function? The body of the tapeworm is made of segments called as proglottids. The proglottids

What are biogeochemical cycles, What are biogeochemical cycles? Biogeoc...

What are biogeochemical cycles? Biogeochemical cycles are representations of the circulation and recycling of matter in nature. The major biogeochemical cycles studied in Ec

Phosphorus - mineral elements, PHOSPHORUS It is present in vegetables, ...

PHOSPHORUS It is present in vegetables, grains (oat metal, wheat meal), milk, eggs, cheese, meat, fish, etc. It helps in - (a) Like calcium it is a constituent of bones.

Spoilage of butter, Q. Spoilage of butter? Butter, which has a high con...

Q. Spoilage of butter? Butter, which has a high content of fat, is subject to rancidity and microbial spoilage due to contaminated cream from which it has been prepared

Odyssey, how does odysseus get the dead to talk to him?

how does odysseus get the dead to talk to him?

Define the elimination of vitamin e, Define the Elimination of Vitamin E? ...

Define the Elimination of Vitamin E? The primary oxidation product of α-tocopherol is α-tocophery quinone that can be conjugated to yield the glucuronate. This glucnronide is e

Physiology, Slacklining is the act of walking across a suspended nylon stra...

Slacklining is the act of walking across a suspended nylon strap tied between two vertical anchor points. List the senses used to maintain an upright position while slacklining an

Describe the metabolism of lipids, Q. Describe the metabolism of lipids? ...

Q. Describe the metabolism of lipids? Fats are split into fatty acids and glycerol by the enzyme. They are absorbed in small intestine and recombined into fats. It is stored in

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd