ABSTRACT
Fruits and vegetables contain small to significant amounts of several key nutrient (e.g., carbohydrates, vitamins, and minerals) and nonnutrient substances (e.g., phytochemicals) that are critical to human health. In addition, fruits and vegetables are composed of living tissues that are metabolically active and for this reason their composition changes constantly. The rate and extent of such changes depend on the physiological role of the substances involved and the stage of maturity of the fruits and vegetables (Salunkhe et al., 1991). Although fruits and vegetables can make a significant contribution to human nutrition, they are not recommended as the sole source of nourishment. Rather, they are used advantageously to correct nutrition deficiencies (e.g., the role of citrus fruits in the correction of scurvy) or to complement other foods.
