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Fruits & Nuts, dried fruits (nuts & seeds), fresh fleshy fruits,…
Fruits & Nuts
PDO
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PDO (Protected Designation of Origin) means that the production, transformation & processing of the fruit or product are done only in specific regions
carbohydrates
simple sugars: eg. glucose, fructose & sucrose > responsible for the sweet taste of fruits
complex sugars: eg. starch > present in unripe fruits + decreases as the fruit ripens (eg. bananas & cherimoya)
fiber: composed of cellulose, hemicellulose & pectin + soluble & insoluble fiber > different effects on digestion
sorbitol: sugar alcohol found in fruits like apples, plums & peaches + useful for diabetics since it doesn’t raise insulin levels
phenolic compounds
contribute to fruit color, flavor & astringency + have antioxidant, antibacterial & antifungal properties
anthocyanins: found in red, blue & purple fruits eg. berries, grapes & cherries + these pigments > sensitive to pH + contribute to the color of the fruit
fruits > rich in phenolic compounds > incl. flavonoids (eg. anthocyanins, flavanols, flavones) & non-flavonoid compounds (eg. phenolic acids eg. caffeic & ferulic acids)
flavonoids: responsible for the yellow color in citrus fruits + also contribute to the bitterness & astringency in fruits eg. grapefruit, kiwi & apples
climacteric fruits
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examples: apple, banana, mango, kiwi
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non-climacteric fruits
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examples: citrus, grape, cherry
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organic acids
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eg. citric acid, malic acid, succinic acid & tartaric acid > responsible for the acidity & sour taste of fruits
vitamins
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vitamin C > unevenly distributed within fruits + often concentrated in the skin (eg. in peaches & oranges)
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carotenoids
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natural pigments found in various fruits & vegetables + responsible for the yellow-to-red colors in fruits
key effects & properties
sensory qualities: pigments & phenolic compounds also affect the sensory qualities of fruits eg. color, flavor (eg. bitterness in citrus fruits) & astringency + texture of fruits > influenced by the presence of pectin & other cell wall components
astringency & taste: astringency of fruits decreases as they ripen > largely due to the breakdown of tannins & other polyphenols + compounds that give fruits their bitter or sour flavors play an important role in their taste profiles
antioxidant properties: phenolic compounds incl. flavonoids & tannins > contribute to antioxidant activity > may help prevent chronic diseases eg. cardiovascular disease & cancer
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synthesis
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pigments (carotenoids, anthocyanins)
fleshy fruits
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apricot, avocado, cherry, coconut, olives, peach
dry fruits
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almonds, chestnuts, hazelnuts, pine nuts, walnuts
minerals
potassium (K) & phosphorus (P) > most abundant minerals + sometimes accounting for up to 50% of fruit ash
fruits like bananas, avocados & kiwis > high in potassium
biosynthesis
precursors: fatty acids, amino acids & acetyl-CoA
during fruit ripening: conversion of aldehydes > esters, terpenes > lactones
quality indicators
measured by sweetness, acidity (IM = sugar/acid ratio), texture & aroma
example: oranges for export typically have IM of 5.5-6 + those for local markets can reach 10 (sweeter)
fruit: can be the seed, flower or fleshy part of a flower’s organs that is ripe & suitable for human consumption
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lipids: fruits have a low fat content, but some (eg. avocados) can contain 10-30% lipids + primarily oleic (18:1) & linoleic (18:2) fatty acids
nitrogen compounds: fruits contain low levels of proteins & amino acids, but these are important for the ripening process + for detecting adulteration + enzymes involved in ripening (pectinases, lipoxygenases, etc.) > also present in fruits
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fresh fleshy fruits
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carbohydrates
simple sugars (glucose, fructose, sucrose) provide natural sweetness
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vitamins & minerals
high in vitamin C (eg. citrus fruits), carotenoids (vit. A precursors) & folic acid
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phytochemicals
flavonols, catechins, anthocyanins, phenolic acids & tannins provide antioxidant properties
contribute to color, flavor & health benefits
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processed fruit products
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jams, jellies & preserves
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low-calorie jams: use non-caloric sweeteners (eg. sorbitol, aspartame) + suitable for diabetics
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juices
high water content, sugars, potassium & sometimes added vit. C
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