ABSTRACT
Food consists of both nutrients: macronutrients and micronutrients that are classified according to the amount required for a healthy body. Fruits and vegetables are called protective foods, as they are enriched with bioactive compounds, sugars, vitamins, and minerals, which help to maintain proper functioning of the human body. Fruits are good source of vitamins and important source of pro-vitamin A and vitamin C. Vegetables are richer in minerals than fruits. Normally, the mineral content ranges from 0.60 to 1.80%. Carbohydrate content contributes to fruits structural framework taste and nutritive value. Pigments are responsible for skin and flesh color. The yellow orange color carotenoid and red, blue, purple anthocynanins predominate in fruits. These pigments undergo many changes during maturity and ripening. Volatiles are mainly causes characteristic flavor and aroma in fruits that are mainly lower molecular constituents such as acids, aldehydes, esters, alcohols and ketones.
