NFS 53 1st Edition Lecture 16 Outline of Last Lecture I Characteristics of Gluten II Gluten Limit or develop III Control of Gluten IV Starch and Gas V Yeast Breads VI Yeast as Leavening Agents VII Chemical Reactions in Bread Dough VIII Types of Yeast IX Basic Methods of making Yeast Breads X Principles of Making Bread a Mixing and Kneading b Fermentation XI Steps in Making Bread Outline of Current Lecture I Fruits a Plant composition b Nutrient content of fruits c Fruit development These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute d Fruit ripening e Categories of fruit based on ethylene reaction f Fruit ripening and availability g Fruits Diversity or Homogeneity h Fruit and extraction Current Lecture I Fruits a Origin Latin word fructus signaling the sweet and pleasurable aspects of this part of the plant b Fruits are the plant organ that specifically develops from the plant s ovary and surrounds the seeds c Fruits are generally categorized as the sweet parts of plants d Many fruits are used as vegetables beans eggplants peppers and some vegetables get used as fruits rhubarb sweet potato i Classification 1 Simple develops from one flower oranges grapes lemons limes apples 2 Aggregate develops from several ovaries in one flower blackberries raspberries strawberries 3 Multiple develop from a cluster of several flowers pineapples and figs ii Plant composition 1 Depends on part of plant consumed leaves fruits flowers stems roots bulbs tubers or seeds 2 Most contain fiber vitamins and minerals Roots and tubers have sugar and starch seeds have starch and protein 3 Phytochemicals biochemical substances that appear to have a positive effect on health antioxidants and phenolic compounds iii Nutrient content of fruits 1 High in carbohydrates Starches turn to sugars glucose fructose and sucrose 2 High in phytochemicals antioxidants and polyphenols 3 Often high in fiber Especially apples strawberries oranges 4 Often high in Vitamin C especially papaya strawberries pineapple orange iv Fruit development 1 Fruit is the one part of the plant that the plant generally wants to be eaten how the species reproduces itself 2 Fruit goes through 4 stages of development 3 Fertilization not always 4 Cell multiplication at the plant ovary 5 The expansion of storage cells mostly through water 6 Ripening v Fruit ripening 1 Fruit Ripening is the final stage before the fruit begins to die a Starch converts to sugar b Acids and defensive compounds dissipate c The texture of the fruit softens d The color changes from green to bright other colors meant to attract animals that will eat the fruit 2 All these changes are caused by enzymatic machinery triggered by a very single hormone ethylene vi Categories of fruit based on ethylene reaction 1 Climacteric respond to ethylene by producing their own ethylene leading to quick and dramatic ripening with increased cellular respiration and dramatic softening a These fruits can be picked unripe and stored b Generally unripe fruits have significant stores of starch which converts to sugar on ripening 2 Non climacteric do not respond by producing more ethylene so no spiral of ripening Do a Must do their ripening on the tree b Do not store much sugar as starch c May soften and become more aromatic but no sweeter with storage vii Fruit ripening and availability 1 Fruits that are climacteric are generally preferred by the food industry due to modern systems of production and distribution a Apples pears bananas avocadoes kiwis tomatoes are all examples of climacteric fruits and are very common in industrialized agriculture b These can be picked unripe hard and durable and ripened once they are shipped to their final location 2 Really good fruits are often more delicate and difficult to industrialize like peaches a Even climacteric fruits are mostly better when allowed to ripen on the tree vine exceptions bananas kiwis b Tomatoes viii Fruits Diversity or Homogeneity 1 Apples as a case study 2 Heterozygosity 3 Origins in Kazakhstan 4 Globally produced and consumed fruit ix Fruit and extraction 1 Fruit Juices a Pressing b Centrifuge c Pasteurization d Concentration i e apple cider 2 Fruit Oil a Cold pressing mechanically pressing the fruit or seeds b Expeller pressing squeezing fruits or seeds at high pressure c Chemical solvents removing oil from seeds with solvents i e Olive Oil