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2020
Fruits come in a wide variety of colors, shapes, and flavors. This chapter will cover selected fruits that are known to be healthy and highly nutritious. These fruits were chosen due to their common usage and availability. Since it is not possible to cover all health benefits or essential nutrients and important phytochemicals of the fruit composition,
Sawsan G, Mohammed, M Walid, Qoronfleh
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Fruits come in a wide variety of colors, shapes, and flavors. This chapter will cover selected fruits that are known to be healthy and highly nutritious. These fruits were chosen due to their common usage and availability. Since it is not possible to cover all health benefits or essential nutrients and important phytochemicals of the fruit composition,
Sawsan G, Mohammed, M Walid, Qoronfleh
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2004
Fruits include both true fruits and spurious fruits, as well as seeds of cultivated and wild perennial plants. Fruits are commonly classified as pomaceous fruits, stone fruits, berries, tropical and subtropical fruits, hard-shelled dry fruits and wild fruits.
Peter Schieberle +2 more
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Fruits include both true fruits and spurious fruits, as well as seeds of cultivated and wild perennial plants. Fruits are commonly classified as pomaceous fruits, stone fruits, berries, tropical and subtropical fruits, hard-shelled dry fruits and wild fruits.
Peter Schieberle +2 more
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FRUIT ABSCISSION AS RELATED TO FRUIT QUALITY
Acta Horticulturae, 2005Many fruit species bear an abundance of flowers which produce a surplus of fruits that the tree is unable to support. In anticipation of this, the major fruit species developed an immature fruit (fruitlet) physiological drop as a self regulatory mechanism.
DAL CIN, VALERIANO +5 more
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Acta Horticulturae, 1999
This review of the research undertaken on the most important fruit species is the result of the contributions of some French fruit breeders working at INRA (Institut National de la Recherche Agronomique) and CIRAD (Centre de cooperation Internationale en Recherche Agronomique pour le Developpement).
Lespinasse, Yves, Bakry, F.
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This review of the research undertaken on the most important fruit species is the result of the contributions of some French fruit breeders working at INRA (Institut National de la Recherche Agronomique) and CIRAD (Centre de cooperation Internationale en Recherche Agronomique pour le Developpement).
Lespinasse, Yves, Bakry, F.
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1971
The distinction between “fruit” and “vegetable” is completely arbitrary. Botanically, a fruit is that portion of a seed plant containing the reproductive bodies (seeds) together with any adhering or supporting structures. In other words, it is the ripened ovary of the plant. Popularly, a fruit is the edible, more or less sweet, pulpy portion of a plant,
F. Leslie Hart, Harry Johnstone Fisher
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The distinction between “fruit” and “vegetable” is completely arbitrary. Botanically, a fruit is that portion of a seed plant containing the reproductive bodies (seeds) together with any adhering or supporting structures. In other words, it is the ripened ovary of the plant. Popularly, a fruit is the edible, more or less sweet, pulpy portion of a plant,
F. Leslie Hart, Harry Johnstone Fisher
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Fruits, Preserved Fruits, Jam, Dried Fruit
1989Products derived from fruits find wide application in the confectionery industry. Fruits, fruit pastes, and jams are used as ingredients in fondants, jellies, pastilles, and gums Many natural fruit flavors are delicate and are generally insufficiently strong when used in conjunction with strong chocolate.
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2014
This chapter focuses on the origin, description, and control of bacterial and fungal spoilage of fruits and vegetables. It talks about some chemical treatments like fungicides and decontamination for fruits and vegetables. Synthetic antimicrobial chemicals are still widely applied to fruits and vegetables after harvest, and decontamination aims at ...
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This chapter focuses on the origin, description, and control of bacterial and fungal spoilage of fruits and vegetables. It talks about some chemical treatments like fungicides and decontamination for fruits and vegetables. Synthetic antimicrobial chemicals are still widely applied to fruits and vegetables after harvest, and decontamination aims at ...
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1993
Porteurs de valeurs symboliques antiques et parés de vertus diététiques modernes, les fruits apportent à l'homme diversité, plaisir et santé. Si aujourd'hui les productions sont stables en Europe de l'Ouest et en Amérique du Nord, elles s'accroissent rapidement en Asie et en Amérique latine.
Codron, Jean Marie, Lauret, Fréderic
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Porteurs de valeurs symboliques antiques et parés de vertus diététiques modernes, les fruits apportent à l'homme diversité, plaisir et santé. Si aujourd'hui les productions sont stables en Europe de l'Ouest et en Amérique du Nord, elles s'accroissent rapidement en Asie et en Amérique latine.
Codron, Jean Marie, Lauret, Fréderic
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1998
Fruits are defined in general terms as ‘the portions of plants which bear seeds’. Such a definition includes true fruits such as citrus, false fruits such as apples and pears, and compound fruits such as berries. The definition includes tomatoes, olives and cucurbits such as cucumbers and melons, although these are often incorrectly regarded as ...
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Fruits are defined in general terms as ‘the portions of plants which bear seeds’. Such a definition includes true fruits such as citrus, false fruits such as apples and pears, and compound fruits such as berries. The definition includes tomatoes, olives and cucurbits such as cucumbers and melons, although these are often incorrectly regarded as ...
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2003
Vegetables are the edible portion of plants eaten with (or as) 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. They impart their own characteristic flavor, color, and texture to diets, and undergo changes during storage and ...
Elizabeth W. Christian +1 more
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Vegetables are the edible portion of plants eaten with (or as) 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. They impart their own characteristic flavor, color, and texture to diets, and undergo changes during storage and ...
Elizabeth W. Christian +1 more
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