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Fruits and Vegetables PowerPoint Presentation, PPT - DocSlides

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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Slide1

Fruits and Vegetables

Chapter 16

Slide2

Bell RingerJanuary 11th, 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 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

Slide4

Classification of Fruits

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

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Simple

From one ovary (flower)Fleshy bodyGrapesTomatoesBananasCitrus fruits-think fleshy skin sectionsMelonsPumpkins

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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 flowerStrawberriesBlackberriesRaspberries

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Multiple

Cluster of several flowers that merge together as they maturePineapple, figs, breadfruit

Slide9

Animal vs Plant Cell

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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

Slide11

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

Slide12

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

Slide13

Osmosis

Sugar/water concentrationsWater (solvent) travels from a low solute concentration to a high concentration

Slide14

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 leavesSugar is sprinkled onto strawberriesSugar is baked with apples

Slide16

Oxidative Enzymatic Browning

Three things come together:Phenolic compounds (tannins)Enzymes (polyphenol oxidases)oxygen

Slide17

Preventing OEB

Add acid

Coat with sugar, water, or syrup

Antioxidants (ascorbic acid, sulfur)

Blanching

Cold temperatures, but sealed

Vacuum packing

Slide18

Genetically modified fruits

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Fruit and Veggie Bingo

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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

Slide21

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)

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Bell Work

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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