Chapter%206%20 fruits

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Chapter%206%20 fruits

  1. 1. CHAPTER 6 FRUITS Fresh, frozen, canned, or dried Served with meals or as snacks Key is to select those of high quality and store them appropriately Shipping and marketing plan an integral role in the popularity and availability of fruits Summer is still the height of the fruit season
  2. 2. CHAPTER 6 FRUITS CLASSIFICATION Edible, succulent products of a tree or plant that consist of ripened seeds and adjacent tissues. Groups or families Shapes, cell structure, type of seed or natural habitat Berries, citrus, drupes, grapes, melons, pomes, and tropical and subtropical
  3. 3. CHAPTER 6 FRUITS Berries High content of water Lose juicy firm texture if frozen or thawed Blackberries, blueberries, red and black raspberries, youngberries, cranberries, gooseberries, huckleber ries, strawberries, lingonberries, cloudberries, dewberries Cranberries – available in the fall; sauce, jelly & juice
  4. 4. CHAPTER 6 FRUITS Citrus Oranges – Valencias - juice, navel-eating Grapefruit Lemons – juice, accent flavor, dressing; help to protect other foods from browning; limes Tangerines, mandarin oranges, tangelo, temple oranges Our bodies do not store vitamin C efficiently, so citrus fruits assist in offering more ways
  5. 5. CHAPTER 6 FRUITS Drupes Single large seed surrounded by edible pulp Apricots, cherries, peaches, plums, prunes, mangos, dates Grapes Table grapes – Thompson seedless, Flame Tokay, Emperor, Muscat, Malaga, Concord American grape – round shape – Concord European grape – oval outline – Thompson Jelly, jam, conserves, juice, juice concentrate
  6. 6. CHAPTER 6 FRUITS Melons Watermelon Muskmelon – cantaloupe, honeydew, Persian, casaba, honey ball, Crenshaw Pomes Malaceae family – central core containing five encapsulated seeds surrounded by a thick and fleshy edible layer Apples – juice, vinegar, jelly, butter, sauce, filling Pear – interchangeable with apples; Bartlett, d’Anjou, Bosc
  7. 7. CHAPTER 6 FRUITS Tropical and Subtropical Avocados Pineapples Papayas (papain – helps to tenderize less tender cuts of meat) Mangos Bananas Figs Dates Pomegranates (grenadine)
  8. 8. CHAPTER 6 FRUITS COMPOSITION (Table 6.2) High water content – 80-90 percent High starch content in immature fruits Sugars – fructose, glucose, invert sugar, sucrose NUTRITIVE VALUE Important source of nutrients Vitamin A and C Good source of energy from natural sugars MARKETING ASPECTS Gasses used to help prolong life – carbon dioxide, sulfur dioxide, ethylene Wax to preserve and for show – Carnauba (palm)
  9. 9. CHAPTER 6 FRUITS SELECTION (Table 6.4, 6.5) Fresh - U.S Fancy Premium produce U.S. No. 1 Chief trading grade U.S. No. 2 Intermediate quality range U.S. No. 3 Lowest commercially useful grade Canned and Frozen - U.S. Grade A or Fancy U.S. Grade B or Choice U.S. Grade C or Standard Dried – standards rarely applied
  10. 10. CHAPTER 6 FRUITS SELECTION Nutritional labeling Orange juice – OJ drink blend – Product 70-95% orange juice OJ drink – Product 35-70% orange juice Orange drink– Beverage containing 10-35% orange juice Orange-flavored drink – Beverage containing more than 0% but less than 10% orange juice
  11. 11. CHAPTER 6 FRUITS STORAGE AND PREPARATION Consumed as soon as possible and stored at appropriate temperature, usually in refrigerator Berries – mold easily; washed prior to eating Bananas, pineapples, melons – room temperature Peaches, plums, pears, apricots – room temp. until ripe and then stored in refrigerator
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