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Fruits & vegetables
1. FRUITS & VEGETABLES
S U P T A S A R K A R
H H M / 2 0 1 3 / 1 0
M . S C F N - 1 S T Y R
2. CONTENT:
1. STRUCTURE & COMPOSITION
OF CELL TISSUE
2. CHEMICAL COMPOSITION OF
PLANT MATERIAL
3. FRUITS
4. VEGETABLES
5. CASE STUDIES:
I. Retention of nutrients in green
leafy vegetables on dehydration
II. Evaporative cooling system for
storage of fruits & vegetables
- a review
3. STRUCTURE & COMPOSITION OF
CELL TISSUE
Fruits & vegetables are composed of both
simple & complex cells
Simple tissue:
-Dermal tissue
-Parenchyma tissue
Complex tissue:
-Vascular tissue (Xylem & Phloem)
-Collenchyma tissue &
-Sclerenchyma supporting tissue
10. FRUITS
• A fruit is a part of a flowering
plant that derives from
specific tissues of the flower, one or
more ovaries, and in some cases
accessory tissues.
• Fruits are the means by which
these plants disseminate seeds.
12. Fruits are very poor source of protein & fat.
(Exception: Avocado)
Contain high amount of moisture
Good source of fibre
Not very good sources of calories (Exception:
Banana)
Higher percentage of sugar
13. Generally poor source of iron
(Exception is watermelon,
Seethaphul)
Mangoes are excellent source of
carotenes. Oranges are fairly
good source of carotene.
14. Citrus fruits are good source of vitamin C.
If fruits are bruised, peeled, cooked or exposed to
air, alkali or copper large amounts of vitamin
may be oxidised.
Apples give fibre to the diet.
16. Anthocyanins
Enzymes like anthocyanase catalase reactions
that result in the loss of colour of
anthocyanins.
In addition to heat & oxygen various metallic
ions can cause undesirable change in colour.
The metal iron precipitates anthocyanin. This
reaction may cause ‘pin-holing’ of cans.
17. Effect of canning or preserving: Colour deteriorate
on storage.
Effect of sulphur dioxide: Antimicrobial
preservative Potassium metabisulphite at high
concentrations 1 – 1.5% causes total irreversible
bleaching.
18. Fruits: 70 to 90% water
Found in the vacuoles
Soluble substances: sugar, salts, organic
acids & water soluble pigments.
Water
19. • The framework of fruit is made of cellulose
• Forms the wall of plant cell
• Pectic substances are also found in cell walls &
between cells.
• Act as cementing substance.
• Pectic substances: protopectin, pectinic acid,
pectic acid.
CELLULOSE & PECTIC
SUBSTANCES
20. • Change in solubility is influenced by heat.
• Acid make structures more firm.
• Alkaline disintegrate the fibre.
21. Volatile compounds: Esters, aldehydes, acids,
alcohols, ketones & ethers.
Sugars, tannins, acids & mineral salts also affect
the flavour of fruits.
22. Comprised of catechins, leuco-anthocyanins &
hydroxy acids.
They are present in the tissues of those woody
plants while absent in herbaceous plants.
Tannins affect the colour & flavour
High amount: skin & seeds
23. EFFECTS OF POLYPHENOLS ON FRUIT QUALITY:
• Undesirable astringency in some fruits & desirable
astringency in ciders & wines.
• Brown discolouration due to oxidation .
• Undesirable dark coloured complexes with iron due to
sequestering action in canned food.
• Leucoanthocyanins cause development of pink to pinkish
brown colour.
24. Bitterness in fruits:
-Limoninoids(triterpenes) &
-flavanone glycosides
(flavonoids)
The precursor of limonin in
intact citrus tissue combine
with acidic pH of fruit
The principal bitter tasting
flavonoid compound: naringin
25. Post harvest changes & Storage
All synthesis of organic compounds halts after harvest
but numerous physiological changes continue during
storage.
Bulbs, roots, tubers & seeds become relatively dormant
during storage whereas fleshy tissues undergo ripening
after maturation & then continue to senescence.
Certain biochemical activities occur.
26. • Respiration rate varies with stage of maturity.
• Based on the rate of respiration prior to
senescence fruits are classified as:
Climacteric & Non-climacteric fruits.
• Non-climacteric fruits are best when ripened
before harvesting.
28. • Cell wall components undergo changes
after harvest due to various enzymes
• Pectin degrade due to pectinesterases &
polygalacturonases.
• Other enzymes: cellulase & hemicellulases.
29. RIPENING OF FRUITS
• It is genetically programmed highly coordinated
physiological process
• Changes occur due to enzymes: lipase, pectic
enzymes, invertase, chlorophyllase &
peroxidase
• Breakdown of chlorophyll( colour changes from
green -> yellow or orange red)
• Softening of flesh ( protopectin -> pectin, & in
over ripe fruits: pectin ->pectic acid)
30. • There is decrese in acidity, increase in sugar,
increase in volatile substances & increase in
essential oil
• The optimum temperature is about 20°C &
relative humidity about 90-95%
31. Each fruit must be stored at its own optimum
temperature
Proper air circulation must be ensured
Commercial storage: Low temperature close to 0°C &
relative humidity about 85% is preferred
Home refrigerator: Ventilated covered containers
Strong flavoured fruits can be stored in tight containers.
32. ENZYMATIC BROWNING
Normally the natural enzymatic
compounds present in intact tissue do
not come in contact with the enzyme
phenol oxidases present in some tissues
Phenol oxidase enzyme act on
polyphenols, oxidising them to
orthoquinones
Orthoquinones rapidly polimerise to
form brown pigments.
The optimum pH is between 5 to 7
34. Prevention of enzymatic browning:
• Either by inactivating the enzyme or cutting
off the oxygen:
• Temperature
• Change in pH
• Use of antioxidants
• Prevention of contact with oxygen
39. Classification based on nutrition:
1. Green leafy vegetables
2. Roots & tubers
3. Other vegetables
40. Most of the pigments occur in plastids
Some of the water soluble pigments are dissolved
in the vacuoles
The chief pigments:
-Fat soluble
-Water soluble
41. WATER INSOLUBLE PIGMENTS
CHLOROPHYLL
• Present in chloroplasts
• 2 chlorophylls:
-Chlorophyll-a: Intense blue green
-Chlorophyll-b: Dull Yellow green
• Occurs in the ratio: 3a:1b
42. CAROTENOIDS
• Groups of yellow, orange, red & fat soluble
pigments
• They are present as α-carotene, β-carotene,
γ-carotene, xanthophyll & cryptoxanthin
• β-carotene is valuable in the synthesis of
vitamin A
43. WATER SOLUBLE PIGMENTS
• Flavonoids:
-Anthocyanin: Red to purple
-Anthoxanthins: Colourless or white
ANTHOCYANIN:
• In the vacuoles
• Anthocyanidins are anthocyanins without sugar in their
structure
• They are pelargonidin(red), cyanidin(reddish blue),
delphinidin(blue).
45. ORGANIC ACIDS
Formic, Succinic, Citric, Acetic, Malic, Fumaric,
Tartaric & Benzoic acid
The concentration is lower in vegetables than fruits
Tomatoes & vegetables with concentration of acid
have pH 4 - 4.6
Most vegetables have pH of about 5 – 5.6
46. ENZYMES
• Composed of protein
• Destroyed by heat & chemicals
• 2 types of enzymes:
-Hydrolytic enzymes
-Oxido Reductases
Example: Papain, Anthocyanase, Peroxidases,
Phenolases, Glycosidases
47. FLAVOUR COMPOUNDS
• The natural flavours of vegetables are due to
mixture of aldehydes, alcohol, ketones, organic
acids& sulphur compounds
• Astringent taste is due to phenolic compounds &
tannins.
• Strong flavour due to sulphur containing
compounds as in Allium & Cruciferae vegetables
48. Flavour components in sulphur
containing vegetables
Vegetables Precursor Reaction with treatment Final volatile compound
Garlic Alliin S-2-
propenyl (allyl)
cysteine
sulphoxide
Cutting/ crushing results
in allicin formation.
This undergoes non-
enzymatic
decomposition to
disulphide &
thiosulphinate
Disulphide further
decomposes to a
complex mixture of
mono-sulphide & tri-
sulphide –characteristic
flavour
Onion S-1-propenyl
cysteine
sulphoxide
Cutting/ crushing results
in formation of sulphenic
acids which is unstable &
undergoes
rearrangement
Thiopropanal-S-oxide-
lachry matory factor
Brassica
family-
cabbage,
cauliflower
S-methyl-
cysteine
sulphoxide &
thioglucosides
Cooking Dimethyl sulphides &
isothiocyanates- give
off-flavour
50. LOSS OF NUTRIENTS DURING COOKING
• Mechanical losses
• Solvent action of water
• Oxidation & chemical
decomposition
51. 1.CHLOROPHYLL
Effect of putting in hot
water
Effect of prolonged cooking
& acid
Effect of canning
Effect of sodium
bicarbonate
Effect of freezing
Effect of copper
Effect of calcium salt
52. Effect of heat & oxidation
Effect of cooking in fat
2.CAROTENOIDS
54. 2. BETALAINS
Effect of pH
3.ANTHOXANTHINS
Effect of pH
Effect of metal
Effect of cooking on sulphur containing vegetables
Bitter compounds in vegetables
55. STORAGE OF VEGETABLES
Loss of moisture
Flavour gets impaired because of enzyme action &
conversion of sugar to starch
Mature vegetables deteriorate less in storage than
immature vegetables
STORAGE:
In covered containers
or plastic bags in refrigerator
60. Study conducted by Sheetal Gupta, B.S.Gowri, A.Jyothi
Lakshmi, Jamuna Prakash
Journal of Food Science & Technology
September- October 2013
Vol 50, Issue 5
PP 918-925
1. RETENTION OF NUTRIENTS IN
GREEN LEAFY VEGETABLES ON
DEHYDRATION
61. To investigate the influence of dehydration on
nutrient composition of Amaranthus gangeticus,
Chenopodium album(bathua), Centella asiatica
(centella), Amaranth tricolor(tampala) &
Trigonella foenum graecum(fenugreek)
OBJECTIVE
62. The GLV were were steam blanched for 5 min &
dried in an oven at 60°C for 10-12hrs.
The fresh & dehydrated samples were analysed for
selected proximate constituents, vitamins,
minerals, antinutrients & dialyzable minerals
STUDY METHODOLOGY
63. Dehydration seems to have little effect on the
proximate constituents, vitamins, minerals,
antinutrient content of the GLV
Among the vitamins, retention of ascorbic acid was
1-14%, thiamin 22-71%, total carotene 49-73% & β-
carotene 20-69% of their initial content.
FINDINGS
64. Dialyzable iron & calcium in the fresh vegetables
ranged between 0.21-3.5mg & 15.36-81.33 mg/100g
respectively which reduced to 0.05-0.53mg & 6.94-
58.15mg/100g on dehydration.
65. Proximate principles were least affected
Calcium & total iron content decreased slightly
Dialysability of minerals decreased significantly
Among the vitamins, ascorbic acid, total & B-
carotene were lost significantly while thiamine was
retained moderately
Changes in the antinutritional factor was not
significant.
CONCLUSION
67. EVAPORATIVE COOLING SYSTEM FOR
STORAGE OF FRUITS & VEGETABLES
- A review
Study conducted by: Amrat lal Basediya,
D.V.K.Samuel, Vimala Beera
Journal of Food Science & Technology
May- June 2013
Vol.50, Issue 3
PP 429-442
68. EVAPORATIVE COOLING SYSTEM
Evaporative cooling is a well-known
system to be an efficient & economical
means for reducing the temperature &
increasing the relative humidity in an
enclosure & this this effect has been
extensively tried for increasing the shelf
life of horticultural produce in some
tropical & subtropical countries.
69. PRINCIPLE OF EVAPORATIVE
COOLING
The wet-bulb temperature as
compared to air’s dry-bulb
temperature, is a measure of potential
for evaporative cooling.
The greater the difference in the
temperature, the greater is the cooling
effect.
71. Evaporative cooling system for short
duration:
(Scientific storage system)
ZERO ENERGY COOLING SYSTEM:
Developed at IARI, New Delhi
By Roy & Khurdiya (1986)
Based on the principle of evaporative cooling
72. ADVANTAGE OF
EVAPORATIVE COOLED
STORAGE
Most suitable for rural application
Size can be fitted to the need
Better marketablity
Retain nutritive value
Environment friendly
Reduce energy use by 70%
Extends shelf life (Reduces surrounding air
temperature & increases moisture content)
Less expensive & easy to install, operate &
maintain.
73. DISADVANTAGE:
Requires a constant water supply to wet
pad
Space required outside home
Water high in mineral leave mineral
deposit
High humidity decreases the cooling
capability
No dehumidification
74. CONCLUSION
Approximately 23-35% of horticultural produce goes
waste due to improper post harvest operation &
storage
Evaporative cooling system is well suited where
temperature is high, humidity low, water can be
spared & air movement available
Zero energy cool chamber could be used for short
duration storage in hilly regions.
76. TEXT BOOKS:
1. Vaclavik,V.A., Christian,E.W., Essentials of
Food Science, Third Edition, Springer.
2. Srilaksmi, Food Science, Third Edition, 2003,
New Age International Publisher, New Delhi.
REFERENCE
77. JOURNALS
1. Gupta,S., Gowri,B.S., Lakshmi,A.J., Prakash,J.,
2013, Retention of nutrients in green leafy
vegetables on dehydration, Journal of Food
Science & Technology, Vol.50(5), PP 918-925
2. Basediya,A.L., Samuel,D.V.K., Beera,V., 2013,
Evaporative Cooling System for Storage of fruits
& vegetables, Journal of Food Science &
Technology, Vol.50(3), PP 429-442