1. Fruits and Vegetables
Chapter 16

2. Bell Ringer January 11th, 2012
What have you learned about fruits and vegetables so far?

3. 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

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

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

6. 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)

7. Aggregate Several ovaries from one flower Strawberries Blackberries
Raspberries

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

9. Animal vs Plant Cell

10. 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

11. 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

12. 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

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

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

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

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

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

18. Genetically modified fruits

19. Fruit and Veggie Bingo

20. 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

21. 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)

22. Bell Work

23. 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 

24. Selecting fruit handout

25. Demonstration

26. Choosing Fruit Taste Test

27. Think about it….
Pesticides article
Abc news