In mature fresh fruit, there are many chemical constituents and enzyme systems functioning to carry on their physiological performance without interfering with or rejecting one another.
Most fresh fruits are high in water content and low in protein and fat. In these cases water contents will be greater than 70% and frequently greater than 85%.
However, when juice is extracted from the fruit by crushing, pressing, or reaming, constituent mixing occurs, which of uncontrolled, can lead to undesirable changes in flavor, color, aroma and stability.
Fruits are also important sources of both digestible and indigestible carbohydrates. The digestible carbohydrates are present largely in the form of sugars and starches while indigestible cellulose provides fibers that are important to normal digestion.
A substantial proportion of complex carbohydrates in fruits is present as dietary fiber in the form of cellulose, hemicellulose, pectic substances and lignin.
Fruits are also important sources of minerals and certain vitamins, especially vitamin A and C. Green and yellow fruits are rich source of vitamin A (beta-carotene). They contribute over 50% of total vitamin A. Similarly, thiamin, niacin an folic acid are essential for the normal functioning of visual and several other processes in the human body.
Chemical composition of fruit
