1. Fruits

2. Bingo - Color - rind - PEBBLE - Oxidation - stalk - STONE
- Musk - root - BOULDER
- Fermentation - seeds - ZEST
- Bacteria - layer - aROMA
- Shrubs - core - Sight
- Pith - expand - gas
- Flesh - BROWNING - liquid
- Dirt - SHINE - solid
- Crystalize - PIT - oxygen
Germination - CELL - hydrogen
sugar - salt - starches

3. Types of fruit Fruit have at least 1 seed Categories Berries Pomes
Drupes
Melons
Citrus
Tropical/exotic

4. berries Juicy, thin skinned fruit with tiny seeds
Grow on bushes and vines
Picked when fully ripened
Will not ripen after picked

5. pomes Firm, thick skinned fruits Grow on trees
Central core filled with tiny seeds
Can be picked ripe or ripen after being picked

6. drupes Soft flesh, thin skin One stone or pit Grow on shrubs and trees
Picked ripe or ripen after picked

7. melons Firm, heavy for size, and have good aroma
Netted skin or smooth rind
Ripen after being picked
90% water

8. citrus Thick, firm rind covered by thin colored layer, called zest
Soft white layer between zest and flesh, called pith
Segmented and acidic
Grow on trees and shrubs
Harvested when ripe

9. Tropical/exotic
Grown in hot, tropical climate
Ripen after picked

10. Ripen and store fresh fruit
ripe- fully grown and ready to eat
Full size
Color deepens and changes
Flesh becomes soft and less tart
Flavor and aroma intensifies

11. ripening This leads to deterioration or spoilage:
Ripening happens when starches found in the fruit break down into sugar
(Bananas in the fridge)
This leads to deterioration or spoilage:
Color Lightens
Texture Softens
Decreases in Acidity
Increases in Sweetness

12. Ripen and store fresh fruit
Ethylene gas- odorless, colorless gas emitted as fruits ripen
To stop ripening, keep fruit chilled and isolated from other fruits

13. browning
Browning occurs when the cut surfaces of food reacts with oxygen.
This is called OXIDATION.
To prevent this, cover cut fruits with a liquid containing Ascorbic Acid (Vitamin C).