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This chapter reviews the range of phenolic compounds in fruits and vegetables. It assesses the effects on phenolic content of factors such as cultivar, stage of growth (ripening), cultivation practices such as use of bio-effectors, and post-harvest stages such as mechanical and thermal processing as well as storage. It also looks at using fruit and vegetable by-products such as peel to produce value-added nutraceutical compounds.
Price: $32.50
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
29 August 2022
ISBN: 9781801465564
Format: eBook
BISACs:
SCIENCE / Life Sciences / Horticulture, TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture, TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science
1 Introduction 2 Characteristics of phenolic compounds: flavonoids and non-flavonoids 3 Effects of cultivation and post-harvest operations on phenolic compounds 4 Phenolic compounds and COVID-19 5 Improving phenolic compounds in fruits and vegetables 6 Summary and future trends 7 Where to look for further information 8 Acknowledgements 9 References