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CIGR Handbook of Agricultural Engineering, Volume IV Agro Processing Engineering, Chapter 3 Fruits and Vegetables, Part 3.1 Fruit and Vegetable Quality
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: CIGR Handbook of Agricultural Engineering, Volume IV Agro-Processing Engineering, Chapter 3 Fruits and Vegetables, Part 3.1 Fruit and Vegetable Quality, pp. 243-272 .(doi:10.13031/2013.36396)
Authors: C. J. Studman
Keywords: Section Headings: 3.1.1 Importance of Fruits and Vegetables, and Quality Considerations, 3.1.2 Meaning of Quality, 3.1.3 Measurement, 3.1.4 Nondestructive Testing Methods and Their Advantages, 3.1.5 Maintenance of Quality
First paragraph: Fruit and vegetables form an essential part of a balanced diet. They are an important part of world agricultural food production, even though their production volumes are small compared with grains (Table 3.1). Fruit and vegetables are important sources of digestible carbohydrates, minerals, and vitamins, particularly vitamins A and C (Table 3.2). In addition they provide roughage (indigestible carbohydrates), which is needed for normal healthy digestion .(Download PDF) (Export to EndNotes)