2. GROUP III
Candice Dale Donagift L. Reyes
Charmaine Inoferio
Franz David Orita
Liezel C. De Geron
John Ellie N. Edaño
3. FRUITS
•The fleshy seed-associated structures of
certain plants that are sweet and edible in
the raw state,
as apples oranges, grapes, strawberries,
juniper berries and bananas.
•afruit is a structure of a plant that
contains its seeds.
4. CLASSIFICATION OF
FRUITS
Simple Fruits
Simple fruits could be either dry or fleshy and
result from the ripening of a compound or simple
ovary with only one pistil.
Berries- they are fruits with very soft epicarp
with the masocarp and endocarp very fleshy. Ex. Grapes,
banana
5. Hesperidiums – they are fruits
containing fleshy stuff between the endocarp and the
seeds. Carpels are close. Ex. Lemon, orange.
Pepos- they are fruits that come from
an inferior ovary with the outher part of the pericarp
stiffened. Ex. Melon
6. Drupes or stones- they are fruits with a fleshy
mesocarp and a stoned like stiffened endocarp, where
the seed is . Ex. Peach, plum, olive , almond.
Pomes- they are fruits with soft mesocarp a
coriaseous endocarp. They become thean inferior
ovary. Ex. Apple, pears.
7. Aggregate Fruits
An aggregate fruit is otherwise called as etgerio,
develops from a flower with the numerous simple
pistils.
Polydrupes: they are a.g fruits that combined
several drupes at the same time. Ex. Strawberry and
black berries .
8. Multiple Fruits
A multiple fruit is formed from a cluster of
flowers called an inflorescence. Ex. Figs and
pineapple, mulberry
9. Accessory Fruits
Accessory fruits are composed of material not
just form the ovary but also participate to
form other parts of the flower such as the
receptacle.
11. Pericarp layers
The pericarp itself is typically made up of three
distinct layers: the exocarp, which is the most-outside
layer or peel, the mesocarp, which is the middle layer
or pith, and the endocarp, which is the inner layer
surrounding the hollowed ovary or the containing
seeds.
Endopericarpal layer
The endopericarpal layer is the layer between the
endocarp and the hemispherical diploid organism.
Exocarp
Exocarp (Gr. "outside" + "fruit"), is a botanical term
for the outermost layer of the pericarp (or fruit).
12. Mesocarp
Mesocarp (Gr. "middle" + "fruit") or Sarcocarp ("flesh" +
"fruit"), is the botanical term for the succulent and fleshy
middle layer of the pericarp of drupaceous fruit, between
the exocarp and the endocarp; it is usually the part of the
fruit that is eaten.
Endocarp
Endocarp (Gr. "inside" + "fruit"), is a botanical term for
the inside layer of the pericarp (or fruit), which directly
surrounds the seeds. It may be membranous as
in citrus where it is the only part consumed, or thick and
hard as in the stone fruits of the family Rosaceae such
as peaches, cherries, plums, and apricots.
13. MARKET FORM
FRESH FRUITS
Many fruits are "fleshy" and contain sugars which
attract animals that then disperse the enclosed seeds
to the new locations.
Fruit preserves
are fruits, or vegetables, that have been prepared
and canned or sealed air-tight for long term storage.
Chutney- chutney is a pungent relish of Indian origin
made of fruit, spices and herbs.
14. Confit- Confit, which is the past participle form
of the French verb "confire" or "to preserve", is most
often applied to preservation of meats, especially
poultry
and pork, by cooking them in their own fat or oils and
allowing the fats to set.
Conserves- A conserve is a jam made of fruit
stewed in sugar.
15. Fruit butter- Fruit curd- Fruit
refers to a process curd is
where the whole a dessert topping and
fruit is forced spread usually made
through a sieve or with lemon, lime, ora
blended after the nge, or raspberry.
heating process
16. Fruit spread- Jam- Jam contains both
fruit juice and pieces of the
Fruit spread refers
fruit's flesh,[however
to a jam or preserve some cookbooks
with no added sugar define jam as cooked and
gelled fruit purees.
17. Jelly - Jelly is a Marmalade-
clear or translucent marmalade is a sweet
fruit spread made from preserve with a bitter
sweetened fruit juice tang made
and set using naturally from fruit, sugar, water,
occurring pectin. and a gelling agent.
18. Dried fruit - is fruit Juice- Juice is prepared
where a large portion of its by mechanically squeezing
original water content has or macerating fresh fruits or
been removed either vegetables flesh without the
naturally, through application of heat or
sun drying, or through the solvents.
use of specialized dryers
or dehydrators.
20. Candied Fruit- Fruit preserved
by being cooked and soaked in
a sugar syrup.
21. NUTRITIONAL VALUE OFhigh
Fruits are generally
in fiber, water, vitamin C and sugars, although this
FRUIT
latter varies widely from traces as in lime, to 61% of
the fresh weight of the date.
Regular consumption of fruit is
associated with reduced risks of cancer, cardiovascular
disease (especially coronary heart
disease), stroke, Alzheimer disease, cataracts, and
some of the functional declines associated with aging.
Diets that include a sufficient amount of
potassium from fruits and vegetables also help reduce
the chance of developing kidney stones and may help
reduce the effects of bone-loss. Fruits are also low in
calories which would help lower ones calorie intake as
part of a weight loss diet.
