FRUITS: AFTER HARVEST

RIPENING As fruits grow into their full size, the color deepens and changes Flesh becomes soft, juicy, and less tart, and the flavor and aroma intensify Ripening does not stop when a fruit is perfectly ripe Examples: Bananas are often purchased unripe because they continue to ripen after harvest Pineapples ripen only on the plant and must be rushed to market

ETHYLENE GAS This is an odorless, colorless gas that is emitted naturally as fruits ripen Unripen fruits can be exposed to ethylene gas to encourage ripening To stop fruits from ripening further, keep them chilled and isolated from other fruits Apples, melons, and bananas give off large amounts of ethylene gas

PURCHASING FRESH FRUIT May be purchased ripe or unripe Sold by count or weight and packed in flats, lugs, or cartons Lugs are boxes, crates, or baskets in which produce is shipped to market (Hold 25-40 pounds) Flats are shallow boxes, crates, or baskets that are used to ship pints and quarts of produce such as strawberries

PURCHASING CANNED, FROZEN, & DRIED FRUIT Canned fruit: Commonly canned in light syrup, water, fruit juice, or solid pack with little to no water. Canned fruit can be purchased in different standard size cans. Frozen fruit: Available in sliced, packed in syrup, whole, or pitted/peeled/sliced. Also, available in frozen purees and frozen cans. Dried fruit: Dried fruits are cryovaced (shrink-wrapped) for purchasing and shipping. Available in small packages or in bulk.

STORING FRUIT To stop fresh fruits from ripening further, keep them chilled and isolated from other fruits Store fruits like apples, melons, and bananas away from more delicate fruits and vegetables because they give off high amounts of ethylene gas After opening canned fruit, transfer any leftover fruit to a storage container and refrigerate. Store unopened canned fruit on shelves in a cool, dry area Avoid denting cans or using cans that have been dented because this could be a sign that botulism is present. Keep frozen fruit in a freezer below 0º F or lower. Keep in a airtight storage bag or container. Store dried fruit in airtight containers in a cool place out of direct sunlight.

GRADING FRUIT U.S. No. 1- Good, average quality The USDA has a voluntary grading program for fresh fruits Grades are based on a variety of factors such as shape, size, texture, color, and defects The grades are: U.S. Fancy- Premium quality U.S. No. 1- Good, average quality U.S. No. 2- Medium quality, represents most produce U.S. No. 3- Lowest grade quality Most foodservice operations purchase U.S. Fancy grade when purchasing fresh fruit Lesser grades are used for jams, jellies, and sauces

Grading Example ~ U.S. Fancy Melons

Grading Example ~ Not U.S. Fancy Melons