11:709:201 Lecture 14: Notes: FRUITS AND VEGETABLES
15 Nov 2016
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Lecture 14- fruits, salads, fpurchase of fresh, frozen and canned. Fruits: l plant tissues used for food which develop from blossoms to become the ripened ovaries and adjacent tissues. l a class of vegetable l classed separately from vegetables because of the following characteristics: Simple n develop from a single ovary or flower u citrus u drupes u pomes. Aggregate n develop from several ovaries in one flower u berries, specifically strawberries, raspberries and blackberries. Multiple n develop from a cluster of several flowers u pineapple u fig. Unique composition of fruit l monosaccharide and disaccharide content. Sucrose (100) l shared with vegetables, to a degree. Organic acids located in cell sap l citric acid citric fruits l malic acid apples l tartaric acid grapes l benzoic acid--cranberries. Trace fat except coconut (35%) avocado (17%) olives (15%) waste. Waste can be as high as 40% due to peeling losses. Aromatic compounds found in fruit l responsible for flavor.
