Fruits and Vegetables

Abstract

AbstractThe benefits of eating fresh fruits, vegetables and nuts have been recognized for many decades. This chapter describes the production and processing of fruits, vegetables and nuts. The chapter is divided into four main sections. (1). Introduction, signficance of fruit and vegetables, fruit and vegetable production, cultivation issues for vegetable, fruit and vegetable processing industries, United States export and import trade in fruits and vegetables, world production of fruits and vegetables. (2). Fruits. Posthavest fruit maturation and ripening, grapes and raisins, apples, bananas, oranges, other fruits. (3). Vegetables, tomatoes, cabbage, cucumbers, green and wax beans, broccoli, lettuce, olives, potatoes, tea, other vegetables and further reading. (4). Minimally processed products, fresh-cut products, microbial food safety of fruit and vegetables, deterioration and preservation methods for MPFV & further reading. With 87 references.