Carbohydrates:

Carbohydrates play an important role in the body. They play structural role. They act as energy reserves.
They may function as essential component of nucleic Acid. Carbohydrates can be oxidized to furnish
energy. The glucose in the blood is ready source of energy in the body. Fermentation of carbohydrates
by yeast and other microorganisms can yield Co2, Alcohols, organic acids and other compounds. Sugar
such as glucose, fructose, Maltose and sucrose all share the following characteristics in varying degrees
related to fruit and vegetable technology.

1. They supply energy for nutrition.

2. They are readily fermented by microorganism.

3. In high concentration they prevent the growth of microorganism so they may be used as
preservatives i.e. Canning

4. On heating they darken in color or caramelize.

5. Some of them combine with proteins to give dark colors known as the browning reaction for
example: Millard reaction

Starches:

They provide reserve energy source in plants and supply energy in nutrition. They occur in seed and
tubers as characteristics granules and tubers.

Cellulose and Hemicellulose:

 They are abundant in plant kingdom and play supporting role in the plant tissues.

 They are insoluble in cold and hot water.

 They are not digested by man and so do not yield energy for nutrition.

 The fiber in food which produce necessary roughage in large foods.

Pectin and gums:

 Pectin’s are common in vegetables and fruits and help to hold the plant cell together.

 Pectin in colloidal solution contribute to viscosity of tomato paste.

 Pectin in solution forms jells when sugar and acids are added. This is the basis of jelly
manufacturing.

Fats:

Generally, fruits and vegetables contain very low levels of fats however significant quantities
are present in nuts (55%), Apricot kernels (40%), grape seed (16%), Apple seeds (20%),
Tomato seeds (18%), and avocado (15%).

Organic Acids:
Fruit contain natural acids such as citric acid in lemon and oranges, Malic acid of apples,
Tartaric acid in grapes. The fruits give the fruits tartness and slow down bacterial spoilage.
We deliberately ferment some foods with desirable bacteria to produce acids and this gives
the food flavor and keeping quality. Some fruits produce alcohols on fermentation and then
acetic acid(vinegar). Organic acids lower Ph. under anaerobic conditions and slightly above
ph. of 4.6. Clostridium botulinum can grow and produce lethal toxins. This hazard is absent
from food high in organic acids resulting in a Ph. of 4.6 and less.

Acidity and sugars are main elements determining the taste of fruits. The sugar-acid ratio is
very often used in order to give a technological characterization of fruits and vegetables.