10 February 2016
Monitoring Physical and Chemical Changes During Ripening of Tomatoes
Introduction: Fruit ripening involves the process of the fruit becoming softer, changing color,
having a lower acidity, and a higher sweetness. The fru
17 February 2016
Effect of Storage Temperature on Respiration Rate of Broccoli Florets
Introduction: Just like humans, most living things, including broccoli, breathe in oxygen
and breathe out carbon dioxide. Freshly cut broccoli florets
2 March 2016
Catsup Manufacture and Quality Evaluation
Introduction: Tomato paste is made by the concentration of tomato pulp. The tomato
pulp is concentrated to a paste by water removal, but before the tomato is placed in the
FSHN 260 Study guide #1.
Fruits & Vegetables. Post-harvest physiology.
1. List major dietary components supplied by fruits and vegetables. Give specific sources.
i. Vitamin C (ascorbic acid); all dietary Vit C comes from F&V
ii. Vitamin A (retinol): -caro
Study questions II.
1. Explain the purpose of dry milling. List the products of dry milling.
Grinding to separate out germ and hulls using a Beall de-germinator to produce hominy
Prod: corn grits, corn meal/flour
2. Describe the