Maturation and phytochemical compounds in vegetables

Vegetables should be harvested when the plants reach maximum organoleptic and nutritional quality. The phytochemical compounds found in these plants have several health benefits for consumers. Due to the importance of these crops for the well-being of individuals who consume them, this work aims to expand technical and scientific knowledge about the chemical components available in some vegetables.

Autorentext
Graduated in Agronomy from UFPel, with a sandwich course at GBF at the University of Toulouse, France. PhD student in Seed Science and Technology at UFPel. Has experience in Agronomy, with an emphasis on Seed Science and Technology and Food Science and Technology. Developing work focused on vegetable production in general.