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fruits
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Simple Drupes
Fruit with seeds encased in a pit. Examples are apricots, cherries, peaches, and plums.
Simple Pomes
Fruit with seeds contained in a central core. Examples are apples and pears.
Simple Berries
Fruit with 1 or more seeds and a thin skin that can be peeled off. Examples include blueberries, cranberries, grapes, eggplant, peppers, and tomatoes. Note: Strawberry, raspberry, and blackberry are not true berries, as they originate from more than 1 pistil.
Simple Pepo
A berry with a hard rind that can't be peeled off. Examples include pumpkin, squash, cantaloupe, melon, cucumber, and gourds.
Simple Hesperidium
A berry with a leathery skin containing oils and rind. Examples include orange, tangerine, lime, and lemon.
Aggregate Fruits
Develop from several ovaries in one flower.
Multiple Fruits
Develop from a cluster of several flowers. Examples include mulberry, jackfruit, and pineapple.
Classification Exceptions
Sometimes it is difficult to tell the difference between a fruit and a vegetable. Tomatoes, squash, okra, green beans, and cucumbers are botanically fruits. Nuts are actually fruits, but they are seeds instead of fleshy fruits, so they are grouped separately. Rhubarb is really a vegetable but is usually treated as a fruit.
Composition of Fruits
The cellular structure and pigments of fruits are similar to those of vegetables. Organic acids, pectic substances, and phenolic compounds are also found in some vegetables but have more relevance to fruits.
Organic Acids
Common organic acids in fruit include citric acid in citrus fruits and tomatoes, malic acid in apples, apricots, cherries, peaches, pears, and strawberries, tartaric acid in grapes, oxalic acid in rhubarb, and benzoic acid in cranberries (also with quinic and malic acids). Acidity decreases as fruits ripen. Acids cause most fruits to have a pH value below 5.0.
Pectic Substances
A group of polysaccharides found in fruits that act as a cementing substance between cell walls, partially responsible for the plant's firmness and structure. There are three groups: protopectin, pectin (pectinic acids), and pectic acid. The white inner rind of citrus fruits, called albedo, is rich in pectin and aromatic oils. Pomace is found in apples.
Juice Cloudiness
When juice is extracted from fruits, it may appear cloudy due to pectic substances. Orange juice may have cloudiness, but it is not desirable in apple juice. To clarify the juice, pectinase is added to break down the pectin compound. Cellulase and hemicellulase may also be added to extract more juice.
Phenolic Compounds
Responsible for the browning and bruising that often occurs in ripening fruit. These compounds, also known as tannins, are found predominantly in unripe fruits.
Enzymatic Reaction
Polyphenol oxidase enzymes, such as phenolase, catecholase, and tyrosinase, act on the substrates (phenols) to produce the brown products (quinones).
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What are the four grades for fresh fruit?
US Fancy, US No 1, US No 2, US No 3
What are some ways to make fruit available all year?
Canning, Freezing, Drying
What is the traditional way to extract juice from fruits and vegetables?
Use of presses
What are the advantages and disadvantages of canned fruits?
Advantage: Fruits are canned in their own juice, No sugar added, Light syrup (10 to 14 density), Heavy syrup (18 to 22 density). Disadvantage: None
What are the advantages and disadvantages of frozen fruits?
Advantage: None. Disadvantage: Signs of Refrozen Fruits (Juice stains, Heavy frost clinging to the outside, Flaccid, Less flavorful), Maintain temp of 0F or -18C
What is the carbohydrate content of dried fruits compared to fresh fruits?
Fresh fruits are 80% water, while dried fruits contain below 30% water and as much as 70% carbohydrates.
What is fruit leather made of?
A mixture of fruit juice concentrate that is cooked and dried.
How can you rehydrate dried fruits?
By adding a cup of water or liquid and microwaving on medium-high heat for 2 minutes.
What are some forms of fruit juices available?
Fresh or frozen with added sugar, Frozen concentrates, Powdered forms that often contain added sugar
What is the process used to reduce haze and cloudiness in fruit juices?
Enzymes, such as cellulase and pectinase, are used to reduce haze and cloudiness.
What is the process of inactivating enzymes in tomato juice to retain its viscous texture?
Heating the juice to 180°F or 82°C
What is the process of removing air from fruit juices to improve shelf life?
Deaeration
What is the process of heating fruit juices to high temperatures to destroy microorganisms?
Pasteurization
How can enzymatic browning in fruits be inhibited?
Enzymatic browning can be inhibited by denaturing enzymes through cooking or blanching.
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PREPARATION OF FRUITS
1. Heat the fruit 2. Add sugar and possibly pectin and acid 3. Pour the mixture into sterile containers 4. Seal containers properly
FRUITS SPREADS
- Sugar acts as a preservative through osmosis - Acid provides both flavor and gel (pH 2-3) - pH 2.834 allows pectin to gel
PREPARING FRUIT SPREADS
- If fruits are low in pectin, a commercial pectin is used - 1 cup of water is used for every pound of fruit - Too much water will dilute the pectin and prevent gelation - Undercooked fruit will not gel, should convert protopectin to pectin - Too much sugar creates a gummy product
STORAGE OF FRUITS
- Many types of fruit are picked and shipped to market in an unripe state because transportation damages delicate fruits - Unripe fruit can be left at room temperature in a paper bag until ripe Storing Fresh Fruit: - Ripe fruit with a high water content is best if consumed within three days of purchase - Placing ripe fruit in plastic bags punctured with air holes and then in the refrigerator can increase storage time Storing Canned Fruit: - Canned fruits should be stored in a dry place with temperatures under 70°F (21°C) - Bulging, dented, leaking, or rusted cans should always be discarded
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PREPARATION OF FRUITS: Inhibiting enzyme activity (enzymatic browning) can be accomplished by
Denaturing enzymes (cooking/blanching)
PREPARATION OF FRUITS: Inhibiting enzyme activity (enzymatic browning) can be accomplished by
Reducing the pH (changing from the optimum condition for the activity of enzymes)
PREPARATION OF FRUITS: Inhibiting enzyme activity (enzymatic browning) can be accomplished by
PPO activity is inhibited by the addition of Oranges, Lemon/limes, Cream of tartar, Citric acid, Acetic acid from vinegar
PREPARATION OF FRUITS: Inhibiting enzyme activity (enzymatic browning) can be accomplished by
Lowering the storage temperature (refrigeration can slow enzymatic browning)
PREPARATION OF FRUITS: Inhibiting enzyme activity (enzymatic browning) can be accomplished by
Blocking exposure to oxygen through the use of coatings or antioxidants (prevents oxygen from coming in contact with the fruit)
PREPARATION OF FRUITS: Inhibiting enzyme activity (enzymatic browning) can be accomplished by
Removal of oxygen (vacuum packaging)
PREPARATION OF FRUITS: Changes that can occur during heating are
Color of Fruits more brilliant during ripening
PREPARATION OF FRUITS: Changes that can occur during heating are
pH heating may change the pH which affects the color
PREPARATION OF FRUITS: Changes that can occur during heating are
METAL SALTS: Canned fruits or vegetables that contain acids react with tin linings (red/blue anthocyanins)
PREPARATION OF FRUITS: Changes that can occur during heating are
ETHYLENE GAS: To facilitate ripening, fruits exposed to ethylene gas
PREPARATION OF FRUITS: Changes that can occur during heating are
Texture: Heat softens/mushiness
PREPARATION OF FRUITS: Changes that can occur during heating are
OSMOSIS: Raw fruits are semi-permeable, water can pass but not the solute
PREPARATION OF FRUITS: Changes that can occur during heating are
OSMOSIS: Adding sugar before cooking in water replaces the lost sweetness and retains shape and firmness
PREPARATION OF FRUITS: Changes that can occur during heating are
OSMOSIS: Adding Calcium salts and acids retains firmness of fruits
PREPARATION OF FRUITS: Changes that can occur during heating are
FLAVOR: Sugar and acids contribute to sweetness and sourness
PREPARATION OF FRUITS: Changes that can occur during heating are
FLAVOR: Aromatic compounds have a chemical configuration of a hexagon
PREPARATION OF FRUITS: Changes that can occur during heating are
FLAVOR: Essential oil is an oily substance that is volatile and has 100 times the flavoring power of the material from which it originated
PREPARATION OF FRUITS: ZEST
The peels of oranges, lemons, and limes serve as reservoirs for potent aromatic oils
PREPARATION OF FRUITS: Dry Heat Preparation
Baking, Broiling, Frying/Sauting
PREPARATION OF FRUITS: Moist Heat Preparation
Stewing, Poaching
PREPARATION OF FRUITS: Preparing Dried Fruit
Dried fruit is usually soaked in water and then simmered in a covered pan
PREPARATION OF FRUITS: Types of Fruit Spreads
Fruit preserves, Jams, Conserves, Jellies, Marmalades, Butters
FRUIT SPREADS: Preserves
Whole fruit (Halves or chunks)
FRUIT SPREADS: Jams
Ground or mashed whole cooked fruit
FRUIT SPREADS: Conserves
Fruits with at least 1 citrus, Nuts, raisins
FRUIT SPREADS: Jellies
Juice of cooked fruit (With sugar and pectin)
FRUIT SPREADS: Marmalades
Juice of cooked fruit (With thin slices of fruit and rind)
FRUIT SPREADS: Butters
Sieved long-cooked fruits (Thick and smooth, less sweet than jams and jellies)
