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Fruit and Vegetables (Vegetable Types (Flower Vegetables (broccoli…
Fruit and Vegetables
Vegetable Types
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Fruit vegetables
aubergine,plaintain,tomato
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Fruit Types
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Vine fruits
Grape,Watermelon,Cantaloupe
Soft fruits
Raspberry,blackberry,redcurrant
Characteristics
Colour
Fruits and vegetables contain natural colour pigments which may be used to colour foods,however the stability of the pigments is affected by pH,light and heat.
Spoilage
The acidic nature of fruits and vegetable acts as natural protection against by microorganisms. However the sugar content,carbon dioxide production,temperature and ripening nature can make them susceptible to spoilage.
Cooking
During cooking the cell structure stars to break down,which is why raw fruit and vegetables become softer when cooked. Some nutrients are also lost due to the loss of water and other soluble in the sap.
Storage
Fresh fruit and vegetables should be used as soon as possible. If stored,they should be kept in a cool,dark place to prevent sprouting,mould growth and rotting.