Nutritional Aspects of Some Tropical Plant Foods

Wenkam, Nao S.

doi:10.1016/b978-0-12-370902-8.50005-8

Cited by 7 publications

(3 citation statements)

References 1 publication

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“…The decrease in the vitamin C levels during ripening is attributed to degradation of ascorbic acid through oxidation (Appiah et al, 2011). Contrary to the present findings ascorbic acid levels increased with ripening in apricots, papaya and peaches (Wenkam, 1979). In the present study, Makueni fruits had significantly high ascorbic acid content than Embu fruits.…”

Section: Discussioncontrasting

confidence: 55%

Comparison of the Postharvest Characteristics of Mango Fruits Produced under Contrasting Agro-Ecological Conditions and Harvested at Different Maturity Stages

Ambuko¹,

Kemunto²,

Hutchinson³

et al. 2017

JAS

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Mango (Mangifera indica) fruit production in Kenya occurs under diverse agro-ecological zones (AEZs). The different AEZs have variations in rainfall, sunlight, temperature, soils and cultural practices all of which affect fruit physiology and quality at harvest. Maturity stage at harvest also affects mango fruit quality and storage potential. In the present study, the effect of AEZs and fruit maturity stage on the postharvest shelf-life of mango variety apple was determined. The study was conducted over two seasons in 2011 and 2013 and the fruits were harvested from two different AEZs: Embu (high potential zone) and Makueni (low potential zone). The fruits were also harvested at two maturity stages based on flesh color. The fruits were selected for uniformity and allowed to ripen at ambient room conditions (Temperature; 25±1 o C and RH 60±5%) until a predetermined end stage. Five fruits were randomly sampled from each batch for determination of respiration, cumulative weight loss, total soluble solids, titratable acidity, ascorbic acid and mineral nutrients (potassium and magnesium). The results showed that 'apple' mango fruit quality was significantly affected by production location, maturity stage and the interaction between the two factors. Fruits harvested from Makueni and fruits harvested at early maturity stage (S1) had a longer shelf life (3 days more). Makueni fruits had significantly (p < 0.05) lower respiration rates accompanied with minimal weight loss. In addition, total soluble solids (TSS), ascorbic acid and mineral (magnesium) were significantly (p < 0.05) high in Makueni fruits while fruits from Embu were significantly (p < 0.05) high in total titratable acidity and potassium content. This study confirms profound variability in fruit quality as affected by the production location and harvest maturity.

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Section: Discussioncontrasting

confidence: 55%

Comparison of the Postharvest Characteristics of Mango Fruits Produced under Contrasting Agro-Ecological Conditions and Harvested at Different Maturity Stages

Ambuko¹,

Kemunto²,

Hutchinson³

et al. 2017

JAS

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“…Mondy and Leja (1986) found a very large decrease in AA content of the bruised tissue of potato tubers, while the unbruised halves appeared to show an increase in their AA content. Table 4 Effect of maturity stage on AA content (mg /100g FW) of some fruits (Zubeckis, 1962;Wenkam, 1979) (Nagy, 1980). Albrecht el al.…”

Section: Har6esting Methodsmentioning

confidence: 99%

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Lee

Kader

2000

Postharvest Biology and Technology

1,891

117

1,088

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Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritional quality factors in many horticultural crops and has many biological activities in the human body. The content of vitamin C in fruits and vegetables can be influenced by various factors such as genotypic differences, preharvest climatic conditions and cultural practices, maturity and harvesting methods, and postharvest handling procedures. The higher the intensity of light during the growing season, the greater is vitamin C content in plant tissues. Nitrogen fertilizers at high rates tend to decrease the vitamin C content in many fruits and vegetables. Vitamin C content of many crops can be increased with less frequent irrigation. Temperature management after harvest is the most important factor to maintain vitamin C of fruits and vegetables; losses are accelerated at higher temperatures and with longer storage durations. However, some chilling sensitive crops show more losses in vitamin C at lower temperatures. Conditions favorable to water loss after harvest result in a rapid loss of vitamin C especially in leafy vegetables. The retention of vitamin C is lowered by bruising, and other mechanical injuries, and by excessive trimming. Irradiation at low doses (1 kGy or lower) has no significant effects on vitamin C content of fruits and vegetables. The loss of vitamin C after harvest can be reduced by storing fruits and vegetables in reduced O 2 and/or up to 10% CO 2 atmospheres; higher CO 2 levels can accelerate vitamin C loss. Vitamin C of produce is also subject to degradation during processing and cooking. Electromagnetic energy seems to have advantages over conventional heating by reduction of process times, energy, and water usage. Blanching reduces the vitamin C content during processing, but limits further decreases during the frozen-storage of horticultural products.

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“…Food Consumption Patterns people on the island Karampuang, as in general that in the mean consumption is related to the amount and type of food consumed by the community (Baliwati & Roosita, 2004). The amount of food consumed by people on the island Karampuang is varied based on availability, due to limited public access to food, so food consumed depends on what is available (Wenkam, 1979). So also with the type of food or variations other than determined by availability, is also determined by the culture of the island of Karampuang (Soehardjo, 2006).…”

Section: Food Consumption Patterns In Coastal Areamentioning

confidence: 99%

Food Production and Consumption Pattern at Coastal Area of Karampuang Island

Teddu

Ali

Salman

2018

J. Asian Rural Stud.

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Patterns of production and consumption of food communities in coastal regions are different from the people who live in mountainous areas or other areas (agricultural society). The fundamental difference between coastal communities and the agricultural society is due to the access to land. This study aimed to assess the patterns of food production and consumption in coastal areas. The method used is a case study to look deeply at the social reality of consumption and production pattern in coastal regions. Field data collection is done systematically through questionnaires, in-depth interviews, focus group discussions and field observation. The focus on research is the coastal community in Karampuang island. The target group is determined based on the knowledge of field conditions, and the initial information has been obtained from key informants. The most important results were obtained, namely: Patterns of food production of the island Karampuang characterized by the production of a limited form of cassava were only able to complement the food needs alone, and Society Consumption Pattern Karampuang Island is characterized by the intensity of the low consumption, low consumption type material variations.

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Nutritional Aspects of Some Tropical Plant Foods

Cited by 7 publications

References 1 publication

Comparison of the Postharvest Characteristics of Mango Fruits Produced under Contrasting Agro-Ecological Conditions and Harvested at Different Maturity Stages

Comparison of the Postharvest Characteristics of Mango Fruits Produced under Contrasting Agro-Ecological Conditions and Harvested at Different Maturity Stages

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Food Production and Consumption Pattern at Coastal Area of Karampuang Island

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