Food Crops Varietal Differences Maturation Ripening And Senescence

Nutritional labeling of packaged food products conveys a misleading impression that similar foods are uniform in nutrient composition. Raw agricultural crops are particularly susceptible to wide variations in nutrient content, sensory quality, and suitability as ingredients in prepared or processed food products. Differences in composition result from many factors, including cultivar, growing condition, maturation, ripening, and senescence (1). Terms critical to an understanding of this subject are defined in Table 1.

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