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Friuts Friuts Presentation Transcript

  • It s define as ediblereproductive bodyof a seed plant
  • •Simple Fruits – One fruitfrom one flower eg-oranges•Aggregate Fruits – Manyfruits from one flower•Multiple – One fruit frommany flowers
  • FLESHY FRUTS Apples Pears Banana Melon Pineapple
  • Stone fruits Mangoes Apricot Peaches cherries
  • Citrus fruitsOrangesSweet lime
  • Berry fruits Strawberry Raspberry gooseberry
  • NutsWalnutscashew nuts
  • Low in calorieHigh in moisture content 75—95 %Excellent source of fiberContains sugar in the form of glucose,sucrose, fructoseCitrus fruits are excellent source ofvitamin CFruits which are deep yellow or greencontain more vitamin AOranges & avocado containspotassium
  • It is necessary to softenthe cellulose of some fruitsTo cook the starch inunripe or very hard fruitThey are cooked toprovide variety in eating
  • Factors to be consider before cooking fruitsAmount & quality of cellulosepresentAmount of sugar & water usedAmount of water used willdepend on moisture contentof fruit
  • Changes accurs on cooking fruitsTextureColorFlavorNutritive value
  • STORAGERipe fruits must be stored in the refrigerator.Under ripe fruits can be stored in cool dark place either 20*cor 26* c & 85 % humidityProper air circulation is essential to avoid pests such as flies.When stored n the refrigerator fruits tends to loosemoisture , separate container helps to prevent thisFresh fruits tends to absorb flavors & must be storedseparately.Bananas are not stored in the refrigerator as the fat hardens& when brought to room tempt it oxidized.Dried fruits can be stored at room tempt for at least sixmonths if packed use air tight containers for open packets.Frozen fruits must be used 2-3 days after thawing.Canned fruits can be stored at room tempt unopened, whenopened content should be transferred to glass container toavoid contamination.