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Transcript of Fruits
Oxidation – exposure to air
Enzymatic Browning – turning brown at room temperature
Mature – ready to pick
Ripe – ready to eat
Never let soak – may lose flavor and nutrients.
Peel as thinly as possible to preserve nutrients
Handle gently to prevent bruising
Carefully wash and dry them
Ripen at room temperature
Condition - Avoid fruits with bruised or damaged spots or decay.
Color - Should be typical for the fruit.
Good size & shape – heavy for its size & its own characteristic shape.
Good weight - avoid those that are dry, withered, very soft or very hard.
Aroma – has a pleasant, characteristic aroma.
Most fruits are high in vitamins (A & C) and low in fat.
Excellent source of fiber
Contain natural sugars – fructose, glucose, sucrose
Carbohydrates – Sugar and Cellulose
Cellulose softens & makes fruit easier to digest
Flavors become less acidic and more mellow
May lose nutrients
Three things that destroy nutrients:
Thick, firm flesh with tender, edible skin.
The central core contains several small seeds.
Examples – Apples & pears
Contain a single hard seed,
also called a pit or stone, surrounded by a juicy flesh.
Examples – Peaches, nectarines, plums,
cherries & apricots
Small fruits that are juicy and have a thin skin.
Examples – Grapes, Strawberries, Cranberries, etc.
Thick rind, or outer skin,
are juicy and usually have many seeds.
Examples – Watermelon & cantaloupe
Grow in warm regions;
thick rind and pulpy flesh.
Examples – Orange, grapefruit, lemon, lime, etc.
Grow in very warm regions.
Examples – Banana, pineapple, mango, etc.