Fruits and Vegetables Chapter 16.

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Fruits and Vegetables.

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Presentation transcript:

Fruits and Vegetables Chapter 16

Bell Ringer January 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 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 seeds

Classification of Fruits Fruits are classified according to the origin-type and/or part of the flower Simple Aggregate Multiple

Simple From one ovary (flower) Fleshy body Grapes Tomatoes Bananas Citrus fruits-think fleshy skin sections Melons Pumpkins

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 flower Strawberries Blackberries Raspberries

Multiple Cluster of several flowers that merge together as they mature Pineapple, figs, breadfruit

Animal vs Plant Cell

Animal vs Plant cell Rigid plant cell walls are water soluble Chloroplasts contain chlorophyll, carotenoids, fats Chloroplasts contain carotenoids Leukoplasts- colorless Vacuoles-air pockets with sap cells containing sugars and vitamins

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 quickly

Mature vs Ripe Mature Fruits Ripe 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

Osmosis Sugar/water concentrations Water (solvent) travels from a low solute concentration to a high concentration

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

What happens when: Water is sprayed onto lettuce leaves Sugar is sprinkled onto strawberries Sugar is baked with apples

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

Preventing OEB Add acid Coat with sugar, water, or syrup Antioxidants (ascorbic acid, sulfur) Blanching Cold temperatures, but sealed Vacuum packing

Genetically modified fruits

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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 water

Vegetables Classification Leaves-greens (spinach lettuce Stems/stalks- high in cellulose fiber (artichokes, celery, asparagus) Flower: brococoli Low in carbs, high in water Seeds- beans, peas Pods High in protien, high in starch Corn, legumes, okra (okra is a fruit botanically)

Bell Work

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 

Selecting fruit handout

Demonstration

Choosing Fruit Taste Test

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