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Fruits and Vegetables
Fruits and Vegetables

Fruits and Vegetables - PowerPoint Presentation

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Fruits and Vegetables - Description

Chapter 16 Bell Ringer January 11 th 2012 What have you learned about fruits and vegetables so far Definition of a fruit Botanical ripened enlarged ovaries and parts of a plants flowers ID: 540737 Download Presentation

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Presentation on theme: "Fruits and Vegetables"— Presentation transcript

Slide1

Fruits and Vegetables

Chapter 16Slide2

Bell Ringer

January 11

th, 2012

What have you learned about fruits and vegetables so far?Slide3

Definition of a fruit

Botanical: ripened enlarged ovaries and parts of a plant’s flowers

Culinary: plant fruits that are sweet and fleshy. Some fruits are actually vegetables and vise versa.

Book

def

: a fruit is any part of a plant that holds the seedsSlide4

Classification of Fruits

Fruits are classified according to the origin-type and/or part of the flower

Simple

Aggregate

Multiple Slide5

Simple

From one ovary (flower)

Fleshy body

Grapes

Tomatoes

BananasCitrus fruits-think fleshy skin sectionsMelons

PumpkinsSlide6

Simple

Drupes or stones- pit around a seed, fleshy outer body (olives, almonds, peaches, plums, cherries, nectarine, apricots)

Pomes: center core with seeds, fleshy body (apples, pears)Slide7

Aggregate

Several ovaries from one flower

Strawberries

Blackberries

RaspberriesSlide8

Multiple

Cluster of several flowers that merge together as they mature

Pineapple, figs, breadfruitSlide9

Animal vs

Plant CellSlide10

Animal vs

Plant cell

Rigid plant cell walls are water soluble

Chloroplasts contain chlorophyll, carotenoids, fats

Chloroplasts contain carotenoids

Leukoplasts- colorlessVacuoles-air pockets with sap cells containing sugars and vitaminsSlide11

Ripening of fruits

Ethylene gas

Naturally produced and emitted to hasten ripening

Fruits can be exposed during transport

Some fruits have higher levels than others

Capturing the gas can help other fruits ripen more quicklySlide12

Mature vs

Ripe

Mature Fruits

Reached their full size and color but may not have ripened

Hard and have not reached full flavor

Ripe FruitsTender with a pleasant aroma and fully developed flavors

To test press softly and the fruit

should giveSlide13

Osmosis

Sugar/water concentrations

Water (solvent) travels from a low solute concentration to a high concentrationSlide14

Diffusion

Diffusion: when particles (solute) move from an area of high concentration to low concentration, achieving equilibrium.Slide15

What happens when:

Water is sprayed onto lettuce leaves

Sugar is sprinkled onto strawberries

Sugar is baked with applesSlide16

Oxidative Enzymatic Browning

Three things come together:

Phenolic compounds (tannins)

Enzymes (polyphenol oxidases)

oxygenSlide17

Preventing OEB

Add acid

Coat with sugar, water, or syrup

Antioxidants (ascorbic acid, sulfur)

Blanching

Cold temperatures, but sealedVacuum packingSlide18

Genetically modified fruitsSlide19

Fruit and Veggie BingoSlide20

Vegetables

Classification

Bulb-enlargement above roots (onions, garlic)

Root- single enlarged taproots (carrots, beets, turnips)

Tuber-fat underground stem (potato)

High in carbs, low in waterSlide21

Vegetables

Classification

Leaves-greens (spinach lettuce

Stems/stalks- high in cellulose fiber (artichokes, celery, asparagus)

Flower:

brococoliLow in carbs, high in water

Seeds- beans, peas

Pods

High in

protien

, high in starch

Corn, legumes, okra (okra is a fruit botanically)Slide22

Bell WorkSlide23

Purchasing Fruits

Mature and ripe

Good color

Low bruises/decay

Unbroken skin

In seasonLargest is not always bestGood aromaNo evidence of bug infestation

If you bite into it and see half a worm, throw it out

 Slide24

Selecting fruit handoutSlide25

DemonstrationSlide26

Choosing Fruit Taste TestSlide27

Think about it….

Pesticides article

Abc

news