Essay about Classification of Fruits

1346 Words Nov 23rd, 2011 6 Pages
Classification of fruits 1. Berries – usually succulent fruit and very juicy. The availability of berries is between May and August. But grapes are berries that can be found year round. Some foods classified as berries do not fit the botanical definitions like strawberries and raspberries but are berries. There are fruits that are true berries but are not classified into other categories e.g. bananas and grapes. Berries grow in bunches in bushes and on vines. They are small and juicy. Examples of berries are grapes, strawberries, black berries, raspberries, gooseberries, blue berries. 2. Citrus – these are fleshy fruits and are in segments with seeds and contain citrus acid. Examples are grapefruit, clementine (orange and …show more content…
h. Fiber – most vegetables are good sources of dietary fiber ounce, the skins are eaten.

FRESH VEGETABLES
1. Potatoes, onions, and winter squash are stored at cool temperatures (50–65°F/10–18°C) in a dry,dark place.
2. Other vegetables must be refrigerated. To prevent drying, they should be kept covered or wrapped, or the humidity in the cooler must be high. Allow for some air circulation to help prevent mold.
3. Peeled and cut vegetables need extra protection from drying and oxidation. Cover or wrap, and use quickly to prevent spoilage. Potatoes, eggplants, and other vegetables that brown when cut should be treated with an acid or antioxidant. As an alternative, they can be blanched to destroy the enzymes that cause browning. Raw, cut potatoes are sometimes held in cold water for a short time.
4. Store all fresh vegetables for as short a time as possible. They lose quality rapidly. Peas and corn lose sweetness even after a few hours in storage.
5. Keep refrigerators and storage areas clean.
FROZEN VEGETABLES
1. Store at 0°F (–18°C) or colder, in original containers, until ready for use.
2. Do not refreeze thawed vegetables. Quality will be greatly reduced.
DRIED VEGETABLES
1. Store in a cool (less than 75°F/24°C),dry,well-ventilated place.
2. Keep well sealed and off the floor.
CANNED VEGETABLES
1. Keep in a cool, dry place, away from sunlight and off the floor.
2. Discard cans that show signs of

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