Nutritional Composition of Fruit Cultivars

Front Cover......Page 1
NUTRITIONAL COMPOSITION OF FRUIT CULTIVARS......Page 4
Copyright......Page 5
CONTENTS......Page 6
CONTRIBUTORS......Page 14
FOREWORD......Page 20
PREFACE......Page 22
 INTRODUCTION......Page 24
 BOTANICAL ASPECTS......Page 25
 THE CHEMISTRY OF HERITAGE AND OLDER APPLE CULTIVARS......Page 26
 THE CHEMISTRY OF MODERN AND COMMERCIAL CULTIVARS......Page 31
 APPLE POLYPHENOLS AND HEALTH......Page 36
 REFERENCES......Page 39
2 - Apricot (Prunus armeniaca L.)......Page 42
 INTRODUCTION......Page 43
 BOTANICAL ASPECTS......Page 44
  Carbohydrates in Traditional Apricot Cultivars......Page 45
  Phenolic Compound Composition and Antioxidant Capacity of Traditional Apricot Cultivars......Page 48
  Vitamins Concentration in Traditional Apricot Cultivars......Page 51
  Amino Acid Composition of Traditional Apricot Cultivars......Page 54
  Volatile Compounds Found in Traditional Apricot Cultivars......Page 57
  Carbohydrates in Modern Apricot Cultivars......Page 60
  Phenolic Compound Composition and Antioxidant Capacity of Modern Apricot Cultivars......Page 63
  Mineral Composition of Modern Apricot Cultivars......Page 66
 FRUIT QUALITY CHARACTERISTICS AND PHYTOCHEMICALS IN GREEK TRADITIONAL AND MODERN APRICOT CULTIVARS......Page 67
 REFERENCES......Page 69
3 - Nutritional and Biochemical Composition of Banana (Musa spp.) Cultivars......Page 72
 BOTANICAL ASPECTS......Page 73
 COMPOSITION OF TRADITIONAL AND MODERN CULTIVARS OF BANANA......Page 75
  Carbohydrates......Page 78
  Acids......Page 80
  Protein and Amino Acids......Page 81
  Phenols......Page 82
  Carotenoids and Vitamin A......Page 83
  Minerals......Page 85
  Volatiles......Page 88
  Other Phytochemicals......Page 92
 REFERENCES......Page 101
 INTRODUCTION......Page 106
 BOTANICAL ASPECTS......Page 108
 COMPOSITION OF ANCIENT ECOTYPES......Page 109
 COMPOSITION OF MODERN ECOTYPES......Page 110
 COMPOSITION OF PHENOLIC COMPOUNDS IN BILBERRIES......Page 118
 REFERENCES......Page 120
 INTRODUCTION......Page 124
 BOTANICAL ASPECTS......Page 127
 COMPOSITION OF TRADITIONAL AND MODERN CULTIVARS......Page 128
  Black Currant......Page 132
  Red Currant......Page 133
 FOCUSED AREAS OF RESEARCH......Page 135
 SUMMARY POINTS......Page 144
 REFERENCES......Page 145
 FURTHER READING......Page 149
6 - Composition of the Cherry (Prunus avium L. and Prunus cerasus L.; Rosaceae)......Page 150
 BOTANICAL ASPECTS......Page 151
 ANCIENT CULTIVARS......Page 152
  Carbohydrates......Page 153
  Organic Acids......Page 154
  Nitrogen Compounds......Page 156
  Vitamins......Page 157
  Phenolic Compounds......Page 158
  Volatile Compounds......Page 163
 INFLUENCE OF THE RIPENING STAGE ON COMPOSITION OF THE ‘AMBRUNÉS’ CULTIVAR......Page 164
 REFERENCES......Page 167
 INTRODUCTION......Page 172
 BOTANICAL ASPECTS......Page 173
 COMPOSITION OF TRADITIONAL OR ANCIENT CULTIVARS......Page 174
 COMPOSITION OF MODERN CULTIVARS......Page 181
 FOCUSED AREA OF RESEARCH: CAROTENOID ACCUMULATION IS DIFFERENTIALLY EXPRESSED IN THE CLEMENTINE ‘COMUNE’ COMPARED WITH ONE OF IT.........Page 188
 SUMMARY POINTS......Page 192
 REFERENCES......Page 193
 INTRODUCTION......Page 196
 BOTANICAL ASPECTS......Page 197
 COMPOSITION OF TRADITIONAL AND ANCIENT CULTIVARS OF CRANBERRY......Page 199
 COMPOSITION OF MODERN CULTIVARS......Page 203
 PHENOLIC COMPOUNDS AND THEIR DIVERSITY IN THE BERRIES OF THE LARGE AND SMALL CRANBERRY......Page 207
 SUMMARY POINTS......Page 214
 REFERENCES......Page 215
 INTRODUCTION......Page 218
 BOTANICAL ASPECTS......Page 219
 NUTRITIONAL COMPOSITION OF THE PULP OF DIFFERENT CULTIVARS OR VARIETIES, GENOTYPES, SELECTIONS, AND ECOTYPES OF SUGAR APPLE (ANN.........Page 222
 NUTRITIONAL COMPOSITION OF THE PULP OF DIFFERENT CULTIVARS OF THE INTERSPECIFIC HYBRID OF ANNONA SQUAMOSA×ANNONA CHERIMOLA (ATEM.........Page 231
 SUMMARY......Page 234
 REFERENCES......Page 235
 INTRODUCTION......Page 238
 BOTANICAL ASPECTS......Page 239
  ‘Medjool’ Date......Page 241
  ‘Deglet Noor’ Date......Page 245
  Aduwa Fruit or Desert DATE......Page 247
  Date Palm......Page 248
  Desert Date......Page 249
 SUMMARY POINTS......Page 253
 REFERENCES......Page 254
 INTRODUCTION......Page 258
 BOTANICAL ASPECTS......Page 259
  Sugars......Page 262
  Organic Acid......Page 263
  Carotenoids......Page 264
  Phenolic Compounds......Page 265
  Total Phenolic Content......Page 268
  Antioxidant Activity......Page 269
  Drying of Fig Fruit......Page 270
 SUMMARY POINTS......Page 275
 REFERENCES......Page 276
12 - Grape (Vitis species)......Page 280
 BOTANICAL ASPECTS......Page 281
 COMPOSITION OF TRADITIONAL OR ANCIENT CULTIVARS......Page 283
 COMPOSITION OF MODERN CULTIVARS......Page 290
  The Varietal Character of Cultivars ‘Touriga Nacional’, ‘Aragonês’, and ‘Trincadeira’, and Platforms Used in Metabolomics......Page 295
  Phenotypic and Metabolic Characterization of Grape Berries During Ripening......Page 296
  Metabolic Profiling of Grape Berries Assessed by Nuclear Magnetic Resonance......Page 297
  Metabolic Profiling of Grape Berries Assessed by Gas Chromatography-Electron Ionization-Time Of Flight-Mass Spectrometry (GC-EI-.........Page 300
  Aroma Development Evaluated by Headspace GC-EI-MS Platform......Page 303
 SUMMARY POINTS......Page 306
 REFERENCES......Page 307
13 - Guava (Psidium guajava L.) Cultivars: An Important Source of Nutrients for Human Health......Page 310
 INTRODUCTION......Page 311
 BOTANICAL ASPECTS......Page 312
 COMPOSITION OF TRADITIONAL CULTIVARS......Page 313
 COMPOSITION OF MODERN CULTIVARS......Page 321
  Brazil (Pommer et al., 2013)......Page 325
  México (Padilla and Gonzalez, 2010)......Page 326
  Pakistan (Adrees et al., 2010)......Page 327
  Thailand (Thaipong and Boonprakob, 2005)......Page 328
 NUTRITIONAL ATTRIBUTES OF GUAVA IMPORTANT FOR HUMAN HEALTH......Page 329
 SUMMARY POINTS......Page 335
 REFERENCES......Page 336
 INTRODUCTION......Page 340
 BOTANICAL ASPECTS......Page 341
  Chemical Composition of Jackfruit Pulps and Roots......Page 343
  Seed Characteristics......Page 344
   Ash......Page 345
   Fat......Page 346
    Moisture......Page 347
    Carotene......Page 348
    Titratable Acidity......Page 350
   Physical Properties of Seeds......Page 351
    Dry matter......Page 352
    Starch......Page 353
    Minerals......Page 354
 FOCUSED AREAS OF RESEARCH......Page 356
 REFERENCES......Page 357
15 - The Nutritional Composition of Kiwifruit (Actinidia spp.)......Page 360
 INTRODUCTION......Page 361
 BOTANICAL ASPECTS......Page 362
  Morphology......Page 369
  Fruit Morphology......Page 370
 COMPOSITION OF KIWIFRUIT CULTIVARS......Page 371
   Protein......Page 374
    Dietary Fiber......Page 376
    Vitamin K......Page 379
    Citric Acid, Quinic Acid, and Malic Acid......Page 380
    Oxalate......Page 381
   Chlorophylls......Page 383
  Sensory Attributes......Page 385
   Cellulose......Page 387
  Composition of Kiwifruit Fiber......Page 388
   Hemicellulose......Page 389
 SUMMARY......Page 390
 REFERENCES......Page 391
16 - Nutritional and Composition of Fruit Cultivars: Loquat (Eriobotrya japonica Lindl.)......Page 394
 INTRODUCTION......Page 395
 BOTANICAL ASPECTS......Page 396
 TRADITIONAL STUDIES ON NUTRITIONAL COMPOSITION OF LOQUATS......Page 397
 RECENT STUDIES ON NUTRITIONAL AND COMPOSITION OF LOQUATS......Page 398
  Sugars and Acids......Page 399
  Carotenoids......Page 400
  Phenolic Compounds......Page 405
  Pentacyclic Triterpenoids......Page 408
  Vitamins......Page 409
  Volatile Compounds......Page 410
  Carotenoid Metabolism and Its Regulation......Page 411
   Antioxidants......Page 412
   Anticancer Components......Page 414
 REFERENCES......Page 415
17 - Nutritional and Biochemical Composition of Lychee (Litchi chinensis Sonn.) Cultivars......Page 418
 INTRODUCTION......Page 419
 BOTANICAL ASPECTS......Page 420
 NUTRITIONAL AND BIOCHEMICAL COMPOSITION OF TRADITIONAL AND MODERN CULTIVARS......Page 423
  Sugars......Page 424
  Organic Acids......Page 425
  Minerals......Page 426
  Phenolics and Antioxidants......Page 428
  Volatiles......Page 432
 REFERENCES......Page 438
18 - Nutritional Composition of Mandarins......Page 442
 BOTANICAL ASPECTS......Page 443
  Mediterranean Mandarin Willowleaf (Citrus deliciosa Ten)......Page 446
 COMPOSITION OF TRADITIONAL AND MODERN CULTIVARS......Page 447
  Sugars, Organic Acids, and Amino Acids......Page 448
  Minerals......Page 450
  Flavonoids: Flavanones and Flavones......Page 451
  Nonflavonoids: Phenolic Acids......Page 453
  Volatile Compounds......Page 456
 VITAMIN C AND CAROTENOIDS IN MANDARINS......Page 460
 SUMMARY POINTS......Page 462
 REFERENCES......Page 463
19 - Nutrient and Flavor Content of Mango (Mangifera indica L.) Cultivars: An Appurtenance to the List of Staple Foods......Page 468
 BOTANICAL ASPECTS......Page 469
  Nutritional Composition of Mango......Page 471
  Volatile Diversity of Mango Cultivars......Page 481
  Spatial and Temporal Variations in the Volatile Composition of ‘Alphonso’ Mango......Page 484
 EFFECT OF GEOGRAPHIC VARIATION ON MANGO FRUIT FLAVOR......Page 485
 EXOGENOUS ETHYLENE TRIGGERED RIPENING-RELATED PROCESSES AND METABOLITE CHANGES IN ‘ALPHONSO’ MANGO......Page 486
 SUMMARY POINTS......Page 487
 REFERENCES......Page 488
20 - Orange (Citrus sinensis (L.) Osbeck)......Page 492
 BOTANICAL ASPECTS......Page 493
 COMPOSITION OF TRADITIONAL CULTIVARS......Page 494
  Carbohydrates in Traditional Orange Cultivars......Page 495
  Ascorbic Acid (ASA), Phenolic Compounds, and Antioxidant Activity (AA) in Traditional Orange Cultivars......Page 497
  Carotenoids and Volatiles in Traditional Orange Cultivars......Page 499
  Organoleptic Characteristics and Organic Acids in Modern Orange Cultivars......Page 503
  Carbohydrates in Modern Orange Cultivars......Page 507
  Ascorbic Acid (ASA), Phenolic Compounds, and Antioxidant Activity (AA) in Modern Orange Cultivars......Page 508
  Carotenoids and Volatiles in Modern Orange Cultivars......Page 511
  Organoleptic and Biochemical Differences Among Common, Navel, and Pigmented Orange Cultivars......Page 513
 ACKNOWLEDGMENTS......Page 516
 REFERENCES......Page 517
 INTRODUCTION......Page 520
 BOTANICAL ASPECTS......Page 522
 COMPOSITION OF TRADITIONAL OR ANCIENT CULTIVARS......Page 527
 COMPOSITION OF MODERN CULTIVARS......Page 531
 ADVANCED STUDIES ON PAPAYA......Page 534
 FOCUSED AREAS OF RESEARCH/FUTURE SCOPE......Page 535
 SUMMARY POINTS......Page 536
 REFERENCES......Page 537
 INTRODUCTION......Page 540
 BOTANICAL ASPECTS......Page 541
  Nutrient Content......Page 543
  Phytochemical Content......Page 545
  Sugars......Page 550
 POTENTIAL USES......Page 551
 SUMMARY POINTS......Page 553
 REFERENCES......Page 554
 INTRODUCTION......Page 558
 BOTANICAL ASPECTS......Page 559
  Traditional Aspects of Fruit Quality......Page 561
  Antioxidants and Bioactive Compounds......Page 564
  Volatile Compounds and Sensorial Evaluation......Page 582
 SUMMARY POINTS......Page 591
 REFERENCES......Page 592
24 - Nutritional Composition of Pear Cultivars (Pyrus spp.)......Page 596
 INTRODUCTION......Page 597
 BOTANICAL ASPECTS......Page 598
  ‘Packham’s Triumph’ Pears......Page 600
  Pyrus ussuriensis......Page 603
  ‘Yali’ Pear (Pyrus bertschneideri Reld)......Page 604
  ‘Bartlett’ Pear (Pyrus communis L.)......Page 605
  Wild and Cultivated Varieties in Sardinia......Page 606
  Sensory......Page 608
  Ascorbic Acid (AA)......Page 609
  Flesh Firmness, SSC, and TA......Page 618
  Sugars, Amino Acids, and Organic Acids......Page 619
  Fibers......Page 620
  Total Phenolics (TPs), Total Flavonoids (TFs), Total Anthocyanins (TAs), and Total Triterpenes (TTs)......Page 621
 SUMMARY POINTS......Page 622
 REFERENCES......Page 629
 FURTHER READING......Page 631
25 - Nutritional Composition of Pineapple (Ananas comosus (L.) Merr.)......Page 632
 INTRODUCTION......Page 633
 BOTANICAL ASPECTS......Page 634
  Nutrient Composition of Traditional Pineapple Cultivars......Page 635
  Nutrient Composition of Modern Pineapple Cultivars......Page 639
   Vitamins......Page 644
   Polyphenolic Compounds......Page 646
   Aroma Compounds......Page 649
 SUMMARY......Page 657
 REFERENCES......Page 658
26 - Plum (Prunus domestica L. and P. salicina Lindl.)......Page 662
 INTRODUCTION......Page 663
 BOTANICAL ASPECTS......Page 664
  Organic Acid Composition of Traditional Plum Cultivars......Page 666
  Mineral Element Concentration in Traditional Plum Cultivars......Page 670
  Organoleptic Characteristics of Modern Plum Cultivars......Page 677
  Carbohydrate Composition of Modern Plum Cultivars......Page 679
  Phenolic Compound, Anthocyanin Composition, and Antioxidant Capacity of Fruits of Modern Plum Cultivars......Page 680
  Mineral Element Concentration in Modern Plum Cultivars......Page 681
  Taste Panel of Modern Plum Cultivars......Page 682
 EUROPEAN VERSUS JAPANESE PLUMS: COMPOSITIONAL DIFFERENCES AND SIMILARITIES......Page 684
 SUMMARY POINTS......Page 686
 REFERENCES......Page 687
 INTRODUCTION......Page 690
 BOTANICAL ASPECT......Page 691
 COMPOSITION......Page 694
 FUNCTIONAL PROPERTIES......Page 705
 SUMMARY POINTS......Page 708
 REFERENCES......Page 709
 INTRODUCTION......Page 714
 BOTANICAL AND ANATOMICAL FEATURES OF THE PRICKLY PEAR FRUIT......Page 717
 NUTRITIONAL ASPECTS OF THE PRICKLY PEAR FRUIT......Page 721
 USES AND HEALTH BENEFITS OF FRUIT AND OTHER PLANT PARTS OF THE PRICKLY PEAR......Page 727
 FUTURE PROSPECTS......Page 728
 CONCLUDING REMARKS......Page 729
 SUMMARY POINTS......Page 731
 REFERENCES......Page 732
 INTRODUCTION......Page 736
  Development and Distribution of Raspberry Cultivars......Page 738
  Raspberry Nutrients......Page 739
  Raspberry Phytochemicals......Page 740
  Total Phenolics Content (TPC) of Raspberries......Page 741
  Phenolic Profile of Raspberries......Page 742
  Ellagitannins and Ellagic Acid......Page 744
  Anthocyanins......Page 748
 SUMMARY POINTS......Page 751
 REFERENCES......Page 752
 INTRODUCTION......Page 756
 BOTANICAL ASPECTS......Page 757
  Composition of Ancient Cultivars of Strawberry......Page 759
  Composition of Modern Strawberry Cultivars......Page 763
 REFERENCES......Page 773
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 B......Page 778
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 E......Page 781
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 G......Page 783
 I......Page 784
 L......Page 785
 M......Page 786
 O......Page 788
 P......Page 789
 R......Page 792
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 V......Page 796
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Back Cover......Page 798