Fruit and vegetable products

Fruit and Vegetable Flavor

Introduction: The quality of fresh produce has traditionally been based on external characteristics of size, color, and absence of surface defects. Fruit and vegetable breeders selected for color, size, disease resistance, yield and other easily quantified horticultural traits. Because flavor and texture characteristics were not a part of the selection process, improvements in these quality att...

Fruit and vegetable consumption.

OBJECTIVES This article focuses on associations between the frequency of fruit and vegetable consumption and other health-related behaviours or conditions, including physical activity, smoking, obesity and alcohol-dependence. DATA SOURCE The data are from the first half of cycle 1.1 of the Canadian Community Health Survey, collected from September 2000 through February 2001. ANALYTICAL TECH...

Low fruit and vegetable consumption

This analysis assessed the levels of mean dietary intakes of fruit and vegetables (excluding potatoes) measured in grams per day. The theoreticalminimum-risk distribution for fruit and vegetable intake was estimated to be 600g/day in adults, 480g/day in children aged 5–14 years, and 330g/day in children aged 0–4 years. It is proposed to use set intervals of 80g/day of fruit and vegetables (equi...

The Role of Fruit and Vegetable Consumption in Mental Health

Adaptive Fruit and Vegetable Products Recognition based on multi-feature fusion

Automatic recognition of fruits and vegetable products via computer vision is still a difficult task due to complexity of environment. This paper develops a robust fruit and vegetable products recognition method, which integrates color and texture feature based on Harmonic adaptive feature fusion (HAFF) algorithm proposed by this paper. HAFF firstly use exp function to improve AWC, then compute...