Fruits and Vegetables

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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 plant’s flowers. ID: 540737

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Fruits and Vegetables

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Fruits and Vegetables
Chapter 16
Bell RingerJanuary 11th, 2012
What have you learned about fruits and vegetables so far?
Definition of a fruit
Botanical: ripened enlarged ovaries and parts of a plant’s flowersCulinary: 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 seeds
Classification of Fruits
Fruits are classified according to the origin-type and/or part of the flowerSimpleAggregateMultiple
Simple
From one ovary (flower)Fleshy bodyGrapesTomatoesBananasCitrus fruits-think fleshy skin sectionsMelonsPumpkins
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)
Aggregate
Several ovaries from one flowerStrawberriesBlackberriesRaspberries
Multiple
Cluster of several flowers that merge together as they maturePineapple, figs, breadfruit
Animal vs Plant Cell
0
Animal vs Plant cell
Rigid plant cell walls are water solubleChloroplasts contain chlorophyll, carotenoids, fatsChloroplasts contain carotenoidsLeukoplasts- colorlessVacuoles-air pockets with sap cells containing sugars and vitamins
1
Ripening of fruits
Ethylene gasNaturally produced and emitted to hasten ripeningFruits can be exposed during transportSome fruits have higher levels than othersCapturing the gas can help other fruits ripen more quickly
2
Mature vs Ripe
Mature Fruits
Reached their full size and color but may not have ripened
Hard and have not reached full flavor
Ripe Fruits
Tender with a pleasant aroma and fully developed flavors
To test press softly and the fruit
should give
3
Osmosis
Sugar/water concentrationsWater (solvent) travels from a low solute concentration to a high concentration
4
Diffusion
Diffusion: when particles (solute) move from an area of high concentration to low concentration, achieving equilibrium.
5
What happens when:
Water is sprayed onto lettuce leavesSugar is sprinkled onto strawberriesSugar is baked with apples
6
Oxidative Enzymatic Browning
Three things come together:Phenolic compounds (tannins)Enzymes (polyphenol oxidases)oxygen
7
Preventing OEB
Add acid
Coat with sugar, water, or syrup
Antioxidants (ascorbic acid, sulfur)
Blanching
Cold temperatures, but sealed
Vacuum packing
8
Genetically modified fruits
9
Fruit and Veggie Bingo
0
Vegetables
ClassificationBulb-enlargement above roots (onions, garlic)Root- single enlarged taproots (carrots, beets, turnips)Tuber-fat underground stem (potato)High in carbs, low in water
1
Vegetables
ClassificationLeaves-greens (spinach lettuceStems/stalks- high in cellulose fiber (artichokes, celery, asparagus)Flower: brococoliLow in carbs, high in waterSeeds- beans, peasPodsHigh in protien, high in starchCorn, legumes, okra (okra is a fruit botanically)
2
Bell Work
3
Purchasing Fruits
Mature and ripe
Good color
Low bruises/decay
Unbroken skin
In season
Largest is not always best
Good aroma
No evidence of bug infestation
If you bite into it and see half a worm, throw it out

4
Selecting fruit handout
5
Demonstration
6
Choosing Fruit Taste Test
7
Think about it….
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