Thursday, January 12, 2017

General properties of fruits

Fruits are the mature ovaries of plants with their seeds. The edible portion of most fruits is the fleshy part of the pericarp or vessel surrounding the seeds.

Fruit includes tomatoes and a few others that are considered as vegetables in the supermarkets. Since the popular definitions of fruit applies only to what is naturally sweet and what is normally used in desserts, it is understandable, for example, tomatoes and olives are treated as vegetables.

Fruits commonly are grouped into several major divisions, depending principally on botanically structure, chemical composition, and climatic requirements. Thus, berries belong to class of fruits that are usually small and quite fragile although cranberries are rather tough. On the other hand, melons class are usually large, often with a tough and sometimes thick, outer skin.

Apricots, cherries, peaches and plums contain single pits and are known as ‘drupes’. ‘Pomes’ contain many pits and are represents by apples, quince and pears.

Fruit are vulnerable to a variety of diseases and infestations and therefore, require spraying with protective chemicals during growing season. Fruit is often picked prior to maturity, and allowed to ripen in the distribution chain, reaching the consumer when ready to eat.

Fruit is considered ripe when it reaches the optimum succulence and texture and there is a desirable balance between sugars and acidity, as well as the subtle elements that contribute to aroma.

Fruits are eaten raw, canned, frozen or dried, and may be cooled in a variety of ways. Fruits products are also popular choices in the form of jams, jellies, preserves, juices and fillings for bakery items.
General properties of fruits
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