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FRUIT & VEGETABLES (PROCESSING (Primary - cleaning and trimming,…
FRUIT & VEGETABLES
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PROCESSING
Primary - cleaning and trimming, peeling, chopping and washing
Can be canned, frozen, pickled, juiced or eaten raw
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STORAGE
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If stored should be kept in a cool dark place to prevent sprouting, mould growth and rotting
CHARACTERISTICS
Cooking - cell sructure starts to break down - fruit/veg becomes softer. Nutrients also lost due to loss of water and other solubles in sap.
Colour - contain natural colour pigments which may be used to colour foods, however stability of pigments is affected by pH, ligh and heat
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