201 Lecture notes Autumn 2008_Part10

201 Lecture notes - IV Ripening of fruits and vegetables A Stage in reproductive cycle of plant B Major changes in fruit/veg impact on desirability

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46 seeds) B. Vegetables: formal- all edible parts of plants, excluding the mature ovaries consumer- edible plant tissues which don't taste tart/sweet Confusion: a number of "vegetables" are fruits tomatoes cucumbers squash green peppers avacados seed crops (corn, rice, peas, etc.) III. Compositional differences (%) Fruit Vegetables Water 75-95 same Sugar 5-15 0-5 Starch 0-2 5-50 Protein 0-3 3-20 Fats <0.5 0-25 Acids 3-5 0-1 Fiber 1-6 1-2 A. Overall: 1. Fruits higher in sugars/acids 2. Vegetables higher in starch/protein
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47 3. Vegetables higher in structural fiber (tougher) 4. Fruits higher in soluble fiber.
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Unformatted text preview: IV. Ripening of fruits and vegetables A. Stage in reproductive cycle of plant B. Major changes in fruit/veg. impact on desirability 1. Color : pigmentation a. Pigments are synthesized during ripening from other stored materials, usually starch or sugar. b. Types: (1) Anthocyanins: blue to red many fruits Water soluble (2) Anthoxanthins: colorless to yellow vegetables Water soluble (3) Carotenoids: yellow to red not water soluble Vit. A source (beta carotene) (4) Chlorophyll: green not water soluble 48 Anthocyanins: 49 Anthoxanthins: 50 Carotenoids:...
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This note was uploaded on 02/23/2012 for the course FDSCTE 201 taught by Professor Magino during the Fall '11 term at Ohio State.

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201 Lecture notes - IV Ripening of fruits and vegetables A Stage in reproductive cycle of plant B Major changes in fruit/veg impact on desirability

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