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 fr...
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, ...
It is necessary to softenthe cellulose of some fruitsTo cook the starch inunripe or very hard fruitThey are cooked topr...
Factors to be consider before        cooking fruitsAmount & quality of cellulosepresentAmount of sugar & water usedAmou...
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 2...
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Friuts

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  • Friuts

    1. 1. It s define as ediblereproductive bodyof a seed plant
    2. 2. •Simple Fruits – One fruitfrom one flower eg-oranges•Aggregate Fruits – Manyfruits from one flower•Multiple – One fruit frommany flowers
    3. 3. FLESHY FRUTS Apples Pears Banana Melon Pineapple
    4. 4. Stone fruits Mangoes Apricot Peaches cherries
    5. 5. Citrus fruitsOrangesSweet lime
    6. 6. Berry fruits Strawberry Raspberry gooseberry
    7. 7. NutsWalnutscashew nuts
    8. 8. 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
    9. 9. 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
    10. 10. 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
    11. 11. Changes accurs on cooking fruitsTextureColorFlavorNutritive value
    12. 12. 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.

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