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Fruit and vegetable phytochemicals : chemistry and human health / / edited by Elhadi M Yahia, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro
| Fruit and vegetable phytochemicals : chemistry and human health / / edited by Elhadi M Yahia, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley-Blackwell, , 2018 |
| Descrizione fisica | 1 online resource (2,727 pages) |
| Disciplina | 572/.2 |
| Soggetto topico |
Phytochemicals
Phytochemicals - Health aspects Fitoquímica |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
1-119-15796-X
1-119-15797-8 1-119-15804-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910270898803321 |
| Hoboken, New Jersey : , : Wiley-Blackwell, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Postharvest physiology and biochemistry of fruits and vegetables / / editor, Elhadi M. Yahia ; associate editor, Armando Carrillo-Lopez
| Postharvest physiology and biochemistry of fruits and vegetables / / editor, Elhadi M. Yahia ; associate editor, Armando Carrillo-Lopez |
| Pubbl/distr/stampa | Duxford, England : , : Woodhead Publishing, , 2019 |
| Descrizione fisica | 1 online resource (494 pages) |
| Disciplina | 572.2 |
| Soggetto topico | Botanical chemistry |
| ISBN |
0-12-813279-5
0-12-813278-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover -- Postharvest Physiology and Biochemistry of Fruits and Vegetables -- Copyright Page -- Contents -- List of Contributors -- Foreword -- 1 Introduction -- 1.1 Introduction -- 1.2 The Importance of Fruits and Vegetables in Human Nutrition and Health -- 1.3 Fruit and Vegetable Development -- 1.4 Postharvest Physiology and Biochemistry -- 1.5 Biochemical Parameters of Horticultural Crop Quality -- 1.6 Postharvest Factors Affecting Fruit Physiology and Biochemistry -- 1.7 Molecular Biology and Biotechnology -- 1.8 Research on Postharvest Physiology and Biochemistry -- 1.9 Conclusions -- Further Reading -- 2 Contribution of Fruits and Vegetables to Human Nutrition and Health -- 2.1 Introduction -- 2.2 Health-Promoting Components in Fruits and Vegetables -- 2.2.1 Dietary Fiber -- 2.2.2 Vitamins -- 2.2.3 Minerals -- 2.2.4 Carotenoids -- 2.2.5 Phytoesterols -- 2.2.6 Phenolic Compounds -- 2.3 Contribution of Fruit and Vegetable Consumption to the Prevention of Various Diseases -- 2.3.1 Cancer -- 2.3.1.1 Chemoprevention of Carcinogenesis by Phytochemicals -- 2.3.2 Cardiovascular Disease -- 2.3.2.1 Hypertension -- 2.3.2.2 Chronic Heart Failure -- 2.3.3 Diabetes Mellitus -- 2.3.4 Overweight and Obesity -- 2.3.5 Pulmonary Health -- 2.3.6 Bone Health -- 2.3.7 Cataracts and Eye Health -- 2.3.8 Arthritis -- 2.3.9 Birth Defects -- 2.3.10 Diverticulosis -- 2.3.11 Skin Diseases -- 2.3.12 Neurodegenerative Diseases -- 2.4 Summary and Conclusions -- References -- Further Reading -- 3 Photosynthesis -- 3.1 Introduction -- 3.2 The Leaf and Its Structure -- 3.2.1 Mesophyll Cells and Stomata -- 3.2.2 Chloroplasts -- 3.3 Light Absorption -- 3.3.1 Pigments and Photosynthesis -- 3.3.2 Photosystems -- 3.4 Light-Dependent Reaction in Photosynthesis -- 3.4.1 Cyclic and Noncyclic Photophosphorylation -- 3.4.2 Cyclic Photophosphorylation.
3.4.3 Noncyclic Photophosphorylation -- 3.5 Carbon Dioxide Fixation (Photosynthesis C3) -- 3.6 Photorespiration (Also Called Photosynthesis C2) -- 3.7 Photosynthesis C4 and Crassulacean Acid Metabolism -- 3.7.1 C4 Photosynthetic Metabolism -- 3.7.2 Crassulacean Acid Metabolism -- 3.8 Photosynthetic Adaptations to Different Environmental Conditions -- 3.8.1 Light Quality (Wavelength) -- 3.8.2 Light Intensity (Brightness) -- 3.8.3 Duration of Light (Photoperiod) -- 3.8.4 Concentration of Carbon Dioxide -- 3.8.5 Temperature -- 3.8.6 Availability of Water and Nutrients -- 3.8.7 Photosynthetic Groups Around the World -- 3.9 Photosynthesis in Fruits -- 3.10 Measurements of Photosynthetic Activity -- Further Reading -- 4 Respiratory Metabolism -- 4.1 Introduction -- 4.2 Control of Respiratory Metabolism -- 4.2.1 Temperature -- 4.2.2 Altered Gaseous Atmospheres -- 4.2.2.1 Controlled and Modified Atmosphere Storage -- 4.2.2.2 Lower Pressure Storage -- 4.3 Measuring Respiration -- 4.3.1 The Static System -- 4.3.2 The Flow-Through System -- 4.4 Respiratory Quotient -- 4.5 Primary Reaction of Respiratory Metabolism -- 4.5.1 Glycolysis -- 4.5.2 Pentose-Phosphate Shunt -- 4.5.3 Acetyl-Coenzyme A -- 4.5.4 Synthesis of Fatty Acids -- 4.5.5 Anaerobic Respiration -- 4.5.6 Citric Acid Cycle -- 4.5.7 Chemiosmotic Phosphorylation (Aka Electron Transport) -- 4.6 Factors Affecting Respiratory Metabolism -- 4.6.1 Maturity and Fruit Ripening -- 4.6.2 Biotic and Abiotic Stresses -- 4.6.3 Chilling and Freezing Temperatures -- 4.7 Conclusion -- References -- Further Reading -- 5 Biology and Biochemistry of Ethylene -- 5.1 Introduction -- 5.2 Ethylene Biosynthesis, Perception, and Signal Transduction -- 5.2.1 The Ethylene Biosynthetic Pathway: Yang's Cycle -- 5.2.2 Ethylene Perception and Signal Transduction -- 5.2.3 Ethylene Quantification. 5.3 Ethylene Physiology and Crosstalk With Other Hormones During Postharvest -- 5.4 The Impact of Postharvest Conditions on Ethylene Physiology -- 5.4.1 Temperature -- 5.4.2 Atmosphere Composition -- 5.4.3 Other Postharvest Treatments -- 5.4.4 Specific Inhibitors of Ethylene Biosynthesis and Perception -- 5.5 Biotechnological Approaches -- References -- Further Reading -- 6 Morphology and Anatomy -- 6.1 Introduction -- 6.2 Structural Organization of Plants (Root and Shoot Systems) -- 6.3 Fruit and Vegetable Anatomy -- 6.3.1 Dermal System -- 6.3.1.1 Epidermal Cells -- 6.3.1.2 The Cuticular Membrane -- 6.3.1.3 The Trichomes -- 6.3.1.4 The Stomata -- 6.3.1.5 The Lenticels -- 6.3.2 Ground System -- 6.3.2.1 Parenchyma Tissue -- 6.3.2.2 Collenchyma Tissue -- 6.3.2.3 Sclerenchyma Tissue -- 6.3.3 Vascular System -- 6.3.3.1 Xylem -- 6.3.3.2 Phloem -- 6.4 The Root -- 6.5 The Stem -- 6.6 The Leaf -- 6.7 The Fruit -- 6.7.1 Parts of the Fruit -- 6.7.1.1 The Pericarp -- The Epicarp -- The Mesocarp -- The Endocarp -- 6.7.1.2 The Seed -- 6.7.2 Classification of Fruits -- 6.8 Summary and Conclusions -- Acknowledgments -- Further Reading -- 7 Ripening and Senescence -- 7.1 Introduction -- 7.2 Regulation of Fruit Ripening -- 7.2.1 Climacteric and Nonclimacteric Ripening -- 7.2.2 Ethylene Biosynthesis and Perception -- 7.2.3 Transcriptional and Epigenetic Regulation -- 7.2.4 Interaction With Plant Hormones -- 7.3 Ethylene-Dependent and -Independent Fruit-Ripening Events -- 7.4 Changes in Fruit Color -- 7.4.1 Chlorophylls -- 7.4.2 Carotenoids -- 7.4.3 Anthocyanins -- 7.5 Fruit Softening -- 7.6 Flavor and Aroma Volatiles -- 7.7 Organic Acids -- 7.8 Carbohydrate Metabolism -- 7.9 Vitamins -- Acknowledgments -- References -- Further Reading -- 8 Transpiration -- 8.1 Introduction -- 8.2 Physical Properties of Water -- 8.3 Physics of Water Loss. 8.4 Transpiration of Fruits and Vegetables Attached to the Plant -- 8.5 Transpiration of Fruits and Vegetables After Harvest -- 8.6 Measurement of Transpiration in Fruits and Vegetables -- 8.7 Factors that Affect Postharvest Transpiration -- 8.8 Environmental Factors -- 8.9 Biological Factors -- 8.9.1 Fruit Size -- 8.9.2 Surface Area/Weight Ratio -- 8.9.3 Stage of Development/Maturity Stage -- 8.9.4 Epidermis (Skin) -- 8.9.5 Injuries, Wounds, and Cracks -- 8.9.6 Presence of Leaves, Stems, Flowers, or Calyx Attached to Commodities -- 8.9.7 Cultivars -- 8.9.8 Storage -- 8.10 Control of Transpiration -- 8.10.1 Storage -- 8.10.2 Surface Coatings -- 8.10.3 Polymeric Films -- References -- 9 Carbohydrates -- 9.1 Introduction -- 9.2 Types -- 9.2.1 Reducing and Nonreducing Sugars -- 9.2.2 Monosaccharides -- 9.2.3 Oligosaccharides -- 9.2.3.1 Disaccharides -- 9.2.3.2 Trisaccharides -- 9.2.3.3 Tetrasaccharides -- 9.2.3.4 Pentasaccharides -- 9.2.4 Polysaccharides -- 9.2.4.1 Starch -- 9.2.4.2 Pectic Substances -- 9.2.4.3 Cellulose -- 9.2.4.4 Hemicelluloses -- 9.2.4.5 Inulin -- 9.2.5 Sugar Derivatives -- 9.2.5.1 Acid Sugars -- 9.2.5.2 Sugar Alcohols or Polyols -- 9.2.5.3 Phosphate Sugars -- 9.2.5.4 Glycosides -- 9.2.5.5 Sugar-Coated Nucleotides (Nucleotide Sugars) -- 9.3 Synthesis of Carbohydrates -- 9.3.1 Hexoses -- 9.3.2 Sucrose -- 9.3.3 Starch -- 9.3.4 Cellulose -- 9.3.5 Hemicelluloses -- 9.3.6 Pectic Substances -- 9.4 Changes During Fruit Development and Ripening -- 9.5 Interconversion of Carbohydrates -- 9.5.1 Degradation and Losses During Respiration -- 9.5.2 Degradation of Starch to Sugars -- 9.5.3 Conversion of Sugars to Starch -- 9.5.4 Conversion of Sucrose to Reducing Sugars -- 9.5.5 Increases in Cellulose -- 9.5.6 Degradation of Cellulose to Glucose -- 9.5.7 Solubilization of Pectins -- 9.5.7.1 Polygalacturonases -- 9.5.7.2 Pectin Methyl Esterases. 9.5.7.3 β-Galactosidases -- 9.5.7.4 Galactanases -- 9.5.7.5 Rhamnogalacturonases -- 9.5.7.6 Xylanases -- 9.5.7.7 Xiloglucanases -- 9.6 Carbohydrates in Fruits and Vegetables, and Health Issues -- 9.6.1 The Glycemic Index and Glycemic Load -- 9.6.2 Insulin Index -- 9.6.3 Starch-Polyphenol Interactions -- 9.6.4 Fruits and Vegetables as Sources of Fiber -- 9.6.4.1 Dietary Fiber -- 9.6.4.2 Composition of Dietary Fiber -- 9.6.4.3 Dietary Fiber in Fruits and Vegetables -- 9.6.4.4 Physiological Effects on Human Health -- 9.6.4.5 Dietary Fiber-Phenolic Compound Interactions -- 9.6.4.6 Recommended Fiber Intake -- 9.7 Conclusions -- Further Reading -- 10 Organic Acids -- 10.1 Introduction -- 10.2 Important Organic Acids in Different Fruits and Vegetables -- 10.3 Metabolic Pathways for Organic Acids in Horticultural Commodities -- 10.3.1 Synthesis of Organic Acids -- 10.3.2 Degradation of Organic Acids -- 10.3.3 Conversion Between Di- and Tricarboxylic Acids -- 10.3.3.1 The Tricarboxylic Acid Cycle in the Mitochondria -- 10.3.3.2 The Glyoxylate Cycle -- 10.3.4 Metabolism of Other Organic Acids -- 10.4 Organic Acids in C4 and CAM plants -- 10.5 Influence of Preharvest Factors on Organic Acid Accumulation in Horticultural Commodities -- 10.5.1 Temperature and Light -- 10.5.2 Mineral Nutrition -- 10.5.3 Water Availability -- 10.5.4 Source:Sink Ratio -- 10.6 Influence of Postharvest Factors on Organic Acid Accumulation in Horticultural Commodities -- 10.6.1 Irradiation -- 10.6.2 Modified Atmospheres -- 10.7 Conclusions -- Acknowledgments -- References -- Further Reading -- 11 Pigments -- 11.1 Introduction -- 11.2 Chlorophylls -- 11.3 Carotenoids -- 11.4 Flavonoids -- 11.5 Betalains -- 11.6 Concluding Remarks -- Acknowledgment -- References -- Further Reading -- 12 Phenolic Compounds -- 12.1 Introduction. 12.2 Structure, Classification, and Occurrence of Phenolic Compounds. |
| Record Nr. | UNINA-9910583352703321 |
| Duxford, England : , : Woodhead Publishing, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||