PPT-STORAGE OF FRUITS A

M RASHIDA BANU ASSISTANT PROFESSOR DEPARTMENT OF BOTANY HKRH COLLEGE UTHAMAPALAYAM THENI DISTRICT STORAGE OF FRUITS PRESERVATION OF FRUITS PREVENTS THE DECAY AND DETERIORATION OF FRUITS Fruits respire even after harvest. CONTAMINATION OF SUGARS:. Sugar products include: sucrose (cane and beet sugar), molasses, syrups, maple sap and sugar, honey and candy.. SUCROSE. : . The raw juice expressed from sugarcane may become high in microbial content unless processing is prompt.. FRUITS. Origin. A fruit is the edible part of a plant that contains a seed or the matured ovary of a flower. . Fruits are defined botanically as “the matured ovaries of flowers”. Structure. Fruits have 3 sections – the skin, the flesh and the seeds.. Classifications. Fruits. Pomes. Smooth skin and an enlarged fleshy area that surrounds the core. Examples. Apple. Pear. kiwi. Drupes. Contain a single seed, or pit, surrounded by juicy flesh.. Examples. Botanical Names of Fruits. Pomes. - Smooth skin and an enlarged fleshy area that surrounds the core. . . Ex. apple, pear, kiwi. Drupes. . - Contain a single seed, or pit, surrounded by juicy flesh.. (cleaning/ standardization/grading/waxing/processing/ packing/ labelling etc.) before being sent to markets for sale.. (. Sep 15-16, 2015–Manali. ). Dr. R K Sharma, Consultant. National Institute of Food Technology Entrepreneurship and Management. CONTAMINATION OF SUGARS:. Sugar products include: sucrose (cane and beet sugar), molasses, syrups, maple sap and sugar, honey and candy.. SUCROSE. : . The raw juice expressed from sugarcane may become high in microbial content unless processing is prompt.. frūī. .  to enjoy] . from Latin . frūctus. .  enjoyment, profit, fruit, . REQUIREMENTS. 1 ½ -2 CUPS daily. WHAT DOES THIS EQUATE TO?. WHY WOULD YOU CHOOSE FRESH OVER CANNED OR FROZEN?. CITE 3 REASONS. A fruit is an organ that develops from a flowering plant and contains one or more seeds. Culinary . A fruit is a perfect snack food, basis of a dessert, colorful sauce, or soup. Fruits. Hybrids and Varieties. 2ability rates of the LDPE films to each gasaveraged 38 and 70 at 0C and 95As the respiration rate of the fruit was af-and 164 at 20C respectivelyfected more by temperature than by theThese levels rep Ripening . Ripening is the process by which fruits attain their desirable . flavour. , quality, . colour. , palatable nature and other textural properties. Climacteric and non-climacteric fruits. Climacteric: Climacteric fruits are defined as fruits that enter ‘climacteric phase’ after . MATURITY . It is the stage of fully development of tissue of fruit and vegetables only after which it will ripen normally. During the process of maturation the fruit receives a regular supply of food material from the plant. Department : Dairy Technology. Course Title : Food Technology I. Course No. : DTT -322. Course Teacher: . Bipin. Kumar Singh. Introduction. Fruits and vegetables, fresh or processed, form an important component of our diet and there is an . Low in . fat. , . sodium. and . protein. Excellent source of . fiber. (especially the skins!). Vitamins & Minerals Fruits Provide:. Vitamin C (Citrus, melons, strawberries). Vitamin A (Deep yellow and green fruits). Rajat Sharma, . Veerachandra. K. . Yemmireddy. Department of Biology, University of Texas Rio Grande Valley, Edinburg, TX. OBJECTIVES. Evaluate current scientific understanding on the microbiological safety of frozen fruits & vegetables .