• Five major group of foods that serve as a source of nutrition for human

beings

• Fruits and vegetables are one among them

• Several vitamins and minerals are present in abundance in fruits and

vegetables, also supply carbohydrates and proteins but qualitatively
superior to that of pulses or cereals

• They help fulfill the essential nutrient requirement without adding fat to the
diet

• Fruits and vegetables become an indispensable ingredient of human diet

• Food intake with inadequate calories is undernourishment – leads to
starvation, diseases

• Food meeting the daily calorific demand but lacking a minimal amounts of
essential amino acids, fatty acids, vitamins and minerals causes many
disorders – malnourishment

• A balanced diet alone may not be able to protect from the diseases arise
due to polluted environment

• Require protective elements to have preventive and curative role

• Food enriched with protecting factors is called protective food

• Fruits and vegetables enjoy the status of protective food

• Fruits and vegetables are rich source of fiber, their high intake helps
prevent diseases like constipation and associated diseases

• A high K content helps maintain optimum Na/K ratio considered

important for maintenance of blood pressure
 Fruits and Vegetables
• Fruits and vegetables, which are among the perishable commodities, important
ingredients in the human dietaries.
• They are the cheaper and better source.
• The perishable fruits and vegetables are available as seasonal surpluses during
certain parts of the year in different regions and are wasted in large quantities due
to absence of facilities and know-how for proper handling, distribution, marketing
and storage.
• Furthermore, massive amounts of the perishable fruits and vegetables, produced
during a particular season result in a glut in the market and become scarce during
other seasons.
• Neither can they all be consumed in fresh condition nor sold at economically viable
prices.
• Fruits and vegetables account for nearly 90% of the total horticulture production in
the country.
Production share of horticultural crops
• It is estimated that per capita fruits availability in our country is 207.9 gms
per day which is far below the recommended quantity of 230 gms per
capita per day.

• Per Capita Availability of Vegetables is 393.76 (gms/person/day)

• Increase the production or convert into processed products to ease the

availability

• Processed product suffer from nutrient losses and varies from nutrient to
nutrient

• Retaining the nutrients is important during the preparation

 Structure of Fruits and Vegetables
• Structural unit of edible portion of most fruits and Vegetables is the Parenchyma
cells.

• Parenchyma Cell- Thin walled and may be polygonal or cubical in shape

• In young plant the walls of parenchyma cells are composed almost entirely of
fibrils of cellulose.

• Protoplast portion represents about 5% of total cell volume in Parenchyma cell.

• Protoplast is film like and is pressed against cell wall by larger water filled
central vacuole.
• Protoplast has inner and outer semi permeable membrane layers b/w which
cytoplasm and it nucleus are confined.

• Cell wall is cellulosic in nature and contributes to rigidity of plant cell.

• Cell walls of adjacent parenchyma cells are composed largely of pectin.

• As plant grows older these cement like substance changes and lignin and
other compounds are deposited and cellulose layer of cell wall thickens

• Skin, peel or rind is made up of specialized parenchyma cells and act as

protective tissue.
 Fruits / Vegetable Difference

FRUITS VEGETABLES

Consumed Fresh and raw Cooked

Only fruit is edible in plant All parts are edible in plant

Perennial Annuals

Eaten with main course of a

Eaten as dessert
meal
 FRUITS
More sweet
Juicy, pulpy and luscious
Fruits are developed from flower / flower
part/inflorescences
Mostly propagated asexually
Fruits are acidic and are commonly called 'high
acid' foods. (pH < 4.5)
Acidity naturally controls growth of micro-
organisms
The spoilage microorganisms are molds and
yeasts, which if consumed, rarely cause illness.
VEGETABLES
Less/nil sweet
Hard and mostly not juicy
It can be leaf/stem/root/flower etc.
Mostly by Seed
Vegetables are less acidic than fruits and hence
classified as 'low acid' foods.(pH >4.5)
Micro-organisms are able to grow in moist low-
acid products, which may lead to spoilage and
the possibility of food poisoning.
To prevent/minimize microbes
like bacteria various methods are employed like
processing
 CLASSIFICATIONS OF VEG

Sr. no. Type of vegetable Examples

1 Earth vegetables Sweet potato, Carrots

2 Modified Stem, Tubers Potato
3 Modified buds, bulbs Onion, Garlic
4 Leafy vegetables Cabbage, Spinach, Lettuce
5 Flower/flower buds Cauliflower
6 Fruit vegetables Legumes, Beans
7 cereals Sweet corn
 CLASSIFICATIONS OF FRUITS
Sr. no. Types of Fruits Examples

1 Fleshy Fruits
2 Dried Fruits
3 Citrus Fruits
4 Melons
5 Berries
6 Miscellaneous Fruits
Apple, Apricot, Cherry, Dragon Fruit, Lychee, Mango, Papaya
Almond, Cashew, Hazelnut, Walnut
Grapefruit, Lemon, Lime, Orange
Watermelon
Blackberries, Blueberries, Grapes, Raspberry, Strawberry
Banana, Blackcurrant, Coconut, Crowberry
 Composition of F&V

Composition of F&V vary according to

1. Botanical variety
2. Cultivation practices
3. Weather
4. Degree of maturity prior to harvest
5. Condition of ripeness
6. Storage conditions
Nutritive value of fruits and
vegetables
 Carbohydrates

1. Most abundant and widely distributed.

2. Fresh fruits- 10-25% range
3. Structural framework, texture, taste and food value of fresh fruit is related
to carbohydrate content.
4. Present in the form of sugars
5. Sucrose, Glucose and fructose primary sugars found in fruits.
6. Sugars found in Cytoplasm
7. Lime- 0.9% and 16% in Figs
8. Sucrose content ranges from trace in cherries, grapes etc to >8% in ripe
banana and pineapples.
9. Fructose is sweeter than sucrose, sucrose is sweeter than glucose.
10. Contribution to daily caloric demand is 110 kcal which is 4-5% of the total
calories.
• Proteins <1% protein in fruits. Enzymes which catalyze metabolic
processes in fruits are proteins and they are important in reactions involved
in fruit ripening and senescence.

• Average protein content in fruits and vegetables is lower than cereals.

• Quality index is rated high among the common plant foods

• Low amount of proteins acts as a catalyst for the better availability of the
proteins from other food sources

• Lipids 0.1-2% in most fruits. (Avocados, olives and nuts have more).
make up for surface wax- appearance, cuticles which protect against water
loss and pathogens. Fats serve as solvent for vitamins like A,D, E and K.

Fruits and vegetables contain negligible amount but greater importance in

the diet
 Vitamins

• F&V are important source of vitamins such as beta carotene(precursor

to Vit A) and Vitamin C.

• Water soluble vit - Vit C, thiamin, riboflavin, niacin, vit B6, vit B12,
biotin, pantothenic acid.

• Fat soluble vit- A, D, E and K. fat soluble are less susceptible to PH

losses

• Vit C/ascorbic acid- most sensitive to destruction when adverse

handling and storage. Fresh fruits and vegetables are very rich
sources of Vitamin C
 Minerals

• Fruit minerals- base forming elements(Ca, Mg, Na, K) and acid forming
elements (P, Cl, S).
• Micro quantities- Fe, Cu, Co, Mn, Zn, I and Mo.
• Potassium is the most abundant mineral in fruits.
• High K content is often associated with increased acidity and improved
color of fruits.
• Calcium is second most imp. High Ca reduces Co2 and ethylene
production rates, delay ripening, reduce incidence of physiological
disorder and extended storage life for some fruits.
• Magnesium- green color intensity in fresh produce.
• Phosphorus- Carbohydrate metabolism and energy transfer. High P
results in decreased acidity in some fruits.
 Enzymes

• Biological catalysts that promote biochemical reactions in cells.

• Enzymes control reaction associated with ripening.
• Responsible for changes in flavour, colour, texture and nutritional
properties of perishables.
• Processing conditions should be formulated in such a way that it
deactivates enzymes and destruct microorganisms.
• In F&V storage and processing- important role by enzyme classes of
hydrolases(lipase, invertase, tannase, amylase, cellulase,
chlorophylase) and Oxidoreductases (peroxidase, tyrosinase,
catalase, ascorbinase, polyphenoloxidase)
 Antinutritional and toxic factors

• Veg- Trypsin inhibitors, phytates, oxalates- nutritional probs.

• Trypsin-beans(soyabeans) inhibit proteolytic enzyme activity and
hydrolysis of proteins to amino acids
• Phytic acid – matures seeds of peas and beans- with Ca and Fe
render them unavailable.
• Oxalates- leafy vegetables (amaranth, spinach)- convert calcium to
insoluble Ca oxalates and render unavailable for absorption.
• Ca Oxalate in Yam causes Itching of fingers and pricking sensation
of throat and tongue.
• Tapioca leaves and tapioca contain Glucosides which liberate
Hydrocyanic acid (toxic) by action of enzyme in stomach.
 Colouring Pigments

Chlorophylls, Carotenoids and Flavonoids.

Chlorophylls- chloroplast, photosynthetic production of carbohydrates.

Green color of leaves and other parts of plant are due to fat soluble
chlorophylls.

Carotenoids- fat soluble, Color- yellow through orange, red.

In chloroplasts, and also in chromoplast as well as fat droplets. They
are very stable and remain intact in fruit tissues.
eg- Red orange beta carotene(carrot, apricot, peach and citrus fruits).
Red lycopene (tomato, watermelon and apricot), Yellow orange
xanthophyll (maize, peach and paprika)
Flavonoids- pigments and colour precursors- water soluble.
Purple, blue and red anthocyanins (grapes, berries, plums, cherries
and egg plant), light yellow anthoxanthins (light coloured f&v- guava,
gooseberry, pear, apple onion, potato, cauliflower)
Anthocyanins occur as Glycosides- Unstable and readily hydrolysed by
enzymes to free anthocyanins which may be oxidised by phenol
oxidases to give brown oxidation products.

Colourless – catechins and leucoanthocyanins- food tannins (apple,

grapes etc). They can be converted to brown pigments upon reaction
with metal ions. They affect both colour and flavour of F&V. Lead to
brown colour in foods after cutting.
Other compounds- Bitter compounds (Cucurbitacins, oxygenated
tetracyclic triterpenes- cucumber, pumpkin and gourds). Limoninoids
and flavanone glycosides- bitterness of citrus fruits.
• Organic acids - imp intermediate products of metabolism. They
are metabolized into many constituents including amino acids-
building blocks of proteins. Most fruits are ACIDIC. Lime and
lemon- 2-3% of fresh weight is acid. Malic and Citric acid –
abundant in fruits. Grapes- Tartaric acid, Kiwifruit- Quinic acid.
In vegetables it is very low.

• Phenolic Compounds - Higher in Immature fruits than in Mature

fruits. Ranges in 0.1-2g /100 g fresh weight. Astringent taste-
due to phenolic compounds or tannins. Fruits- chlorogenic acid,
catechin, epicatechin, leucoanthocyanidins, flavonols, cinnamic
acid derivatives. Chlorogenic acid – Fruits - substrate involved
in enzymatic browning of cut when exposed to air.
Enzymatic Browning - due to oxidation of phenolic compounds
and is mediated in presence of oxygen by enzyme-Polyphenol
oxidase. Initial product of oxidation is O-quinone- highly
unstable and undergoes polymerization to yield brown
pigments of higher molecular weight.

Extent of brown discoloration depends on-

1. Total amount of phenolic compounds in tissues.
2. Level of polyphenol oxidase activity.
Flavouring Compunds - Volatiles are responsible for aroma of fruits.
Present in extremely small quantities. Major volatile formed in
Climacteric fruits is ETHYLENE( Does not have strong aroma)

Natural aroma in vegetables- mixtures of aldehydes, alcohol,

ketones, organic acids and sulphur compounds. Sulphur in Onion,
cabbage, cauliflower, brussel sprout, knolkhol.

Onion- strong flavoured in raw state.

Cauliflower, cabbage- strong flavoured when cooked.

In Fruits- esters, aldehydes, acids, alcohols, ketones and ethers.

Sugars, tannin and mineral salts also affect flavour.
WATER - water plays vital role in evolution and reproduction cycle
and in physiological processes. It also effects on storage period
length and on consumption of tissue reserve substances.

In vegetable cells it is present as Bound water(dilution water, in cell

and forms true solution with mineral or organic substances),
colloidal bound water(present in membrane, cytoplasm, nucleus
and acts as swelling agent for these colloidal structures- very
difficult to remove by drying and dehydration) and constitution
water(directly bound on chemical component molecules, difficult to
remove)
Vegetables- 70-96%
Fruits- 80-90%
 Nutritive value of vegetables
• Leafy vegetables - Vitamins and minerals, water content - 72 to 92%.
Proteins - 2to7%, fat - 0.1 to 1.7%, carbohydrates - 4 to 14%.
Minerals- Calcium, Iron.
Vitamins- Pro vitamin A( beta carotene), Vit C, Folic acid and Riboflavin.

• Roots and Tubers - Carbohydrates- 4 to 38% in form of starch. Calorific

value varies 20 to 160 kilocalories/100g. Proteins- 0.7 to 3%, poor to fair
source of B complex vitamins and Vit C. Carrot and sweet potato - Beta
carotene, precursor to Vit A. Poor source of calcium and iron

• Others - Provide minerals, vitamins etc. Peas good source of proteins

and B complex vitamins. Pumpkin- fiber source. etc
 Nutritive value of fruits
• Fresh fruits – Moisture - 80 to 90%, Carbohydrates - 3 to 27%,
Fiber - 0.2 to 3.1%
• Yellow and Orange colored fruits- rich in beta carotene.
• Vitamin C high in fruits (135 to 600 mg/100g)
• Protein - 0.2 to 2% and Fat - 0 to 0.1% - Low
• Avocado - 22.8% fat
• Mineral rich fruits- Strawberries, cherries, peaches and raspberries.
• Dry fruits rich in Calcium and iron
• Total sugar content - 3 to 18%
• Natural acids- Citric acid- oranges, lemons. Malic acid- apples. Tartaric
acid- grapes.
• Acidity and sugar – determine taste of fruits
• Sugar/acid ratio- used to give a technological characterization of F&V.
 Global Fruit and vegetable industry

• Diverse climate ensures availability of all varieties of fresh F&V

• The total production of F&V in the world is around 410 MT.
• While there are almost 180 families of fruits that are grown all
over the world, citrus fruits constitute around 20% of world’s
total fruit production.
• Percentage of processing of fruits and vegetables is currently
less than 3% as compared to countries like China (23%), the
United States (65%) and Philippines (78%).
Fruit and vegetable processing industries
in India
• India is the second largest producers of fruits in the world
accounting for 10% of the world’s fruit production.
• It is also the second largest producers of vegetables,
accounting for 15% of the world’s production
• The processing industry holds tremendous opportunities for
large investment.
• Depending on factors like availability, socio-economic
conditions, tradition, taste and culture, some of these fruits and
vegetables are regularly consumed in the fresh and processed
forms.
• Since 2000, the industry has seen significant growth in ready to serve
beverages, fruit juices/pulps, dehydrated and frozen fruit and vegetable
products, pickles, processed mushrooms and curried vegetables and units
engaged in these segments are export oriented.
• India's diverse climate ensures availability of all varieties of fresh fruits &
vegetables.
• As per National Horticulture Database published by National Horticulture
Board, during 2015-16, India produced 90.2 million metric tonnes of fruits
and 169.1 million metric tonnes of vegetables. The area under cultivation
of fruits stood at 6.3 million hectares while vegetables were cultivated at
10.1 million hectares.
• India is the largest producer of ginger and okra amongst vegetables and
ranks second in production of potatoes, onions, cauliflowers, brinjal,
Cabbages, etc. Amongst fruits, the country ranks first in production of
Bananas (25.7%), Papayas (43.6%) and Mangoes (including
mangosteens and guavas) (40.4%).
• The vast production base offers India tremendous opportunities for
export. During 2019-20, India exported fruits and vegetables worth
Rs. 9,182.88 crores/ 1,277.38 USD Millions which comprised of fruits
worth Rs. 4,832.81 crores/ 668.75 USD Millions and vegetables
worth Rs. 4,350.13 crores/ 608.48 USD Millions.

• Grapes, Pomegranates, Mangoes , Bananas, Oranges account for

larger portion of fruits exported from the country while Onions, Mixed
Vegetables, Potatoes, Tomatoes, and Green Chilly contribute largely
to the vegetable export basket.

• The major destinations for Indian fruits and vegetables are

Bangladesh, UAE, Netherland, Nepal, Malaysia, UK, Sri Lanka,
Oman and Qatar.
 The commercial constraints on fruits and vegetables include:

• Trade barriers: Natural and artificial barriers. Natural trade barriers

include high transportation costs to distant markets, and artificial
barriers include legal measures such as protectionist policies.
Liberalization of trade through international agreements has been
instrumental in relaxing many legal trade barriers by reducing tariffs
and by harmonizing the technical barriers to trade.

• Scientific phyto-sanitary requirements: Importing countries set the

standards that potential trade partners must meet in order to protect
human health or prevent the spread of pests and diseases.
For instance, Japanese imports of U.S. apples are limited to Red and
Golden Delicious apples from Washington and Oregon. The
Japanese, who are mainly concerned with the spread of fire blight,
impose rigorous and costly import requirements on the U.S. apple
shippers. The apples must be subjected to a cold treatment and
fumigation with methyl bromide before shipment to Japan, and three
inspections of U.S. apple orchards during the production stage.
Infestation by fruit flies (Tepbritidae: Diptera), common in the tropics, is
a major constraint to the production and export of tropical fruits.

• Technological innovations: Countries can increase their

competitiveness and world market shares by providing higher quality
products and promoting lower prices through technological
innovations.
The present fruits and vegetables processing scenario compared to the
developed countries is not satisfactory. The factors responsible for this
are many and complex in nature.

• The basic problem associated with the industry is the sustained

availability of suitable raw material for processing. Moreover, the
productivity is also very low as compared to many other countries. The
cost of raw material used for processing is 3 to 4 times more as
compared to costs in the world market.
• With the increasing competition from the international trade, quality of
imported products will become more available in the developing
countries. Therefore, to compete, the developing countries require
proper post harvest management, distribution and processing chains.
Hence, it is necessary to have better human resource capabilities in
technology, management and marketing.
• Policies like participation of private sectors through contract farming and land leasing
arrangement can assure supply of good quality raw material to the fruit and
vegetable processing industry.
• Clustering of small and medium units can reduce cost of production. Cluster project
initiated by MoFPI may be of great help and it should be enforced.
• It is very vital to educate consumer about the processed fruit and vegetable based
products and their nutritional quality.
• Backward-forward integration from farm to processors and consumers and also to
generate more employment to eliminate poverty
• It is imperative to have better linkages between fruit and vegetable processing
industry, Government and other institutions.
• Should have control over taxation with other nations during export and import of the
processed fruit and vegetable products.
• It is necessary to integrate food laws, which is expected to meet the requirements in
the International trade and make the Indian food industry competitive in the global
market.