lecture 5-fruit and veggies
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Define simple fruits
have one flower and one ovary -citrus -pomes -berries
Describe and give examples of simple fruit: drupes
-thin skin, soft flesh, wood like core -fragile, easily damages and short shelf life examples: apricots, cherries, peaches, nectarines, plums
Describe and give examples of simple fruit: pomes
-apple fruits -tree fruits -thin skin, firm flesh -flesh surrounds a core that has seeds examples: apples, pears, hawthorn
Describe and give examples of simple fruit: citrus
-thick peel (pericarp) -thick white layer (albedo) -thin coloured outer layer -endocarps has juice vesicles that are edible -citric acid flavor compounds example: grapefruits, oranges, limes, lemons
Describe and give examples of simple fruit: berries
-thin peel -soft pulp -one or more seeds example: blueberries, bananas, peppers, cranberries, grapes, tomatoes, cucumber, melons
define aggregate fruit and give examples
-one flower and multiple ovaries example: blackberries, raspberries, strawberries
define multiple fruit and give examples
-groups of flowers that produce indivudal fruits and as they mature they form together to form one mass -pineapple, fig fruit, jackfruit
classify veggies and give examples
roots- beet, carrot, radish tubers-ginger, potatoe bulbs-chives, garlic, onion, leek, shallot stems/shoots-asparagus, celery leaves-cabbage, lettuce, spinach flowers-artichoke, broccoli, cauliflower fruits-avaocado, tomotate, pumpkin seeds-beans, corn, lentil, peas
briefly describe the nutritional and chemical composition of fruits and vegetables
• vitamins • minerals • dietary fiber • water carbs • organic acids
what is the pH that divides the high acid from low acid foods?
4.6
define phytochemicals
non-nutritive plant chemicals, and many have bioactive properties for disease prevention
what are the differences between climacteric fruit and non climacteric fruit?
• ripen after harvesting like apples, pears and plums • ripen before harvesting like cherries, grapes, citrus fruits
describe and define ripening
involves unseen changes from enzymes and obersval changes like color and texture in fruits, due often to production of ethylene and may alter nutritional and health affects -color changes (green-yellow-orange-red) -flavor changes (increase sugar, decrease in acid) -softening (protopectin to pectin=ripe, and pectic acid if over ripe)
what can be added externally to delay ripening and retain firmness?
gibberllic acid
what happens when vegies or fruit are precut
enzyamtic browning occurs because PPO catalyze oxidation of polyphenols to quinones which cause it to brown
how can browning be reduced?
-browning inhibitors -thermal treatment -lowering pH -prevent contact with oxygen
how can u preserve fruits?
canning, freezing , dehydration basically a controlled environment