Food Science: Chapter 11: Fruits
Climacteric fruits
- Ripen after harvesting - Apple, Apricot, Avocado, Banana, Peach, Pear, Plum and Tomato
Dry heat preparation methods
Baking, broiling, frying/sauteing
Phytochemicals
Chemicals in plant-based foods that are not nutrients but that have effects on the body.
Main steps of the production of most juices
Extraction, Clarification (clearing),Deaeration (removal of air), Pasteurization, Concentration, Essence add-back (flavors), Canning or bottling, Freezing
Pomes
Fruits having a central, seed-containing core surrounded by a thick layer of flesh.
Conserves
Made from a mixture of fruits (usually citrus or at least with some citrus) to which nuts and raisins but no sugar, are generally added.
Jellies
Made from the juice of cooked fruit, with added sugar and pectin
Moist heat preparation methods
Stewing, poaching, boiling, simmering
Superfruits
a fruit that is considered to be very good for your health, packed with antioxidants
Examples of superfruits
acai, blueberry, cranberry, goji, gooseberry, guava, lychee, papaya, pomegranate
Examples of pomes
apples and pears
Malic acid is found in
apples, apricots, cherries, peaches, pears, and strawberries
Fruits of Alaska
blueberries, salmonberries, lingonberries, cloudberries, and crowberries
Examples of drupes
cherries, apricots, nectarines, peaches, plums
Citric acid is found in
citrus fruits and tomatoes
Benzoic acid is found in
cranberries
Multiple fruits
develop from a cluster of several flowers.
Simple fruits
develop from one flower and include drupes, pomes, and citrus fruits
Aggregate fruits
develop from several ovaries in one flower.
NonClimacteric fruits
fruits that show no change in their generally low CO2 and C2H4 production rates during ripening and will not ripen in response to ethylene. Cherry, Fig, Grape, Grapefruit, Lemon, Melon,Orange
Drupes
fruits with seeds encased in a pit.
Tartaric acid found in
grapes
Marmalade
juice combined wit thin slices of fruit and rind, especially citrus fruits
Jams
made from ground or mashed whole cooked fruit
Preserves
made from whole fruit, halves, or chunks
Examples of multiple fruits
pineapples, figs
Ethylene
plant hormone that stimulates fruits to ripen
Examples of aggregate fruits
raspberries, blackberries, strawberries
Phenolic Compounds
responsible for browning and bruising
Oxalic acid is found in
rhubarb
Fruit
the edible part of a plant that develops from a flower
Zest
the peels of oranges, lemons, and limes serve as reservoirs for potent aromatic oils.
Albedo
the white, inner rind of citrus fruits, which is rich in pectin and aromatic oils
Butters
thick and smooth, made from sieved, long- cooked fruit; usually less sweet than jams and jellies, and more perishable than other fruit spreads.
Pectin
used commercially to contribute to gelling of fruit preserves