smith-32

Smith-32 - Week 5 Fruits and Vegetables Selecting and Storing Fruits and Vegetables Selecting Produce is shipped everywhere so its harvested way

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“Selecting and Storing Fruits and Vegetables” Selecting Produce is shipped everywhere so it’s harvested way before this. There are artificial means to make fruit ripen better and faster. Fruits should be purchased when ripe. Color should be deep and rich, no pale. Gently squeeze the fruit to see if it’s firm. Shape should be fully developed. Aroma can tell you if a fruit is ripe, it will smell like it tastes. Feel the weight of a fresh fruit; it should be heavier because it has not lost water weight yet, the longer it sits the more water it loses. A fruit that is picked before its finished growing or not fully developed will be small in shape and size, and bitter or sour in flavor, this is called an Immature Fruit. A fruit that has reached its full size but is picked before it’s had time to ripen is called an Under Ripe Fruit. Bananas ripen at room temperature. The riper the melon the more hollow it sounds. It’s best not to choose already or too ripe fruit; it can have a bad flavor. Storing
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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Smith-32 - Week 5 Fruits and Vegetables Selecting and Storing Fruits and Vegetables Selecting Produce is shipped everywhere so its harvested way

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