Fruit and Veg - Food Technology
- Created by: Lucy White
- Created on: 03-06-13 11:47
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- Fruit and Vegetables
- Climacteric Fruit
- Show rapid rise in respiration rates after harvesting leading to rapid ripening
- Fleshy
- Banana's
- Mango
- Rapid ripening followed by spoilage
- Non-climacteric
- Gradual change in respiration
- Long keeping qualities
- Citrus group
- Pineapple
- Temperature
- Reduction of temp
- decreases rate of respiration
- Due to slowing of enzymes
- Controlled atmospheric storage
- Lower oxygen level
- Higher CO2 level
- Correctly blended gases fed into a chamber
- Slows rate of respiration
- Hypobaric storage
- Lowers oxygen level
- Causes ethylene to diffuse
- Delays ripeing
- Ethylene
- Stimulates ripening process
- Produced in fruit at beginning of climacteric peak
- Comes from amino acids
- Can be applied externally
- Drying
- AFD
- Tunnel Drying
- Sun drying
- Diced
- Juicing
- High Viscosity e.g. Tomatoes
- Low viscosity e.g. Apples
- Macerated to form pulp
- Rack + Cloth press to release juice
- Pasteurised
- Canned
- Macerated to form pulp + heated to 85c
- Inactivate pectolytic enzymes
- Pickling
- Wooden vat filled 1/3 with 10% brine
- Veg added
- Dry salt added
- Lactic Acid produced
- Cucumber, Onions
- Preserves
- Jam
- Sugar added to equal weight of fruit
- Candied fruit strong sugar solution added to slices to dehydrate them
- Changes in Ripening
- Starch broken down
- Pectin broken down
- Cell wall polysaccharides degraded
- Acid levels reduced
- Factors influence ripening
- High temps lead to rapid ripening
- Oxygen must be sufficient or fruit ferments
- Ethylene stimulates ripening
- Critical Temp
- High = starch synthesised from sugar
- Low = sugar accumulates
- Starch broken down
- respiration increases
- Ripening increases
- Climacteric Fruit
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