xxxiv Contents
18 Fruits and Fruit Products............................... 807
18.1 Fruits ................................................. 807
18.1.1 Foreword .............................................. 807
18.1.2 Composition.. ......................................... 807
18.1.2.1 N-Containing Compounds................................ 807
18.1.2.1.1 Proteins,Enzymes....................................... 807
18.1.2.1.2 FreeAminoAcids....................................... 809
18.1.2.1.3 Amines................................................ 812
18.1.2.2 Carbohydrates. ......................................... 817
18.1.2.2.1 Monosaccharides... ..................................... 817
18.1.2.2.2 Oligosaccharides... ..................................... 817
18.1.2.2.3 Sugar Alcohols ......................................... 817
18.1.2.2.4 Polysaccharides ......................................... 818
18.1.2.3 Lipids................................................. 818
18.1.2.3.1 Fruit Flesh Lipids (Other than Carotenoids and Triterpenoids).. 818
18.1.2.3.2 Carotenoids ............................................ 818
18.1.2.3.3 Triterpenoids ........................................... 819
18.1.2.3.4 FruitWaxes ............................................ 820
18.1.2.4 OrganicAcids .......................................... 820
18.1.2.5 Phenolic Compounds.................................... 822
18.1.2.5.1 Hydroxycinammic Acids, Hydroxycoumarins
and Hydroxybenzoic Acids............................... 823
18.1.2.5.2 Flavan-3-ols (Catechins), Flavan-3,4-diols,
and Proanthocyanidins (Condensed Tanning Agents).. ........ 827
18.1.2.5.3 Anthocyanidins ......................................... 829
18.1.2.5.4 Flavanones ............................................. 832
18.1.2.5.5 Flavones, Flavonols ..................................... 834
18.1.2.5.6 Lignans................................................ 835
18.1.2.5.7 Flavonoid Biosynthesis. ................................. 835
18.1.2.5.8 Technological Importance of Phenolic Compounds........... 835
18.1.2.6 Aroma Compounds. ..................................... 837
18.1.2.6.1 Bananas ............................................... 837
18.1.2.6.2 Grapes ................................................ 837
18.1.2.6.3 CitrusFruits............................................ 837
18.1.2.6.4 Apples,Pears........................................... 839
18.1.2.6.5 Raspberries ............................................ 839
18.1.2.6.6 Apricots ............................................... 839
18.1.2.6.7 Peaches... ............................................. 840
18.1.2.6.8 PassionFruit ........................................... 840
18.1.2.6.9 Strawberries............................................ 841
18.1.2.6.10 Pineapples ............................................. 841
18.1.2.6.11 Cherries,Plums......................................... 841
18.1.2.6.12 Litchi ................................................. 842
18.1.2.7 Vitamins............................................... 842
18.1.2.8 Minerals............................................... 843
18.1.3 ChemicalChangesDuringRipeningofFruit................. 843
18.1.3.1 ChangesinRespirationRate .............................. 843
18.1.3.2 ChangesinMetabolicPathways ........................... 844
18.1.3.3 Changes in Individual Constituents. ........................ 845
18.1.3.3.1 Carbohydrates. ......................................... 845
18.1.3.3.2 Proteins,Enzymes....................................... 846