Fruit Classifications

1. Fruits

FRUITS
Presented: Smagul A.Zh
Checked: Ibrayeva A.S.
Course:1
Faculty: Technology of pharm production
Group: 15-001-02

2. FRUITS

*Classifications
*Nutritional Value
*Selecting Fresh Fruit
*Storing Fresh Fruit
*Choosing Canned, Frozen, Dried
Fruit
*Preparing Fruits

3.

4. Fruit Classifications

FRUIT CLASSIFICATIONS
DRUPES: outer skin covering a soft, fleshy fruit. The fruit
surrounds a single, hard stone or pit. Examples are cherries,
apricots, nectarines, peaches and plums.
POMES: have a central seed core surrounded by a thick layer
of flesh. Examples are: apples and pears.
CITRUS FUIRTS: have a thick outer rind. A thin membrane
separates the flesh into segments. Oranges,tangerines, tangelos,
grapefruits, kumquats, lemons, and limes are citrus fruits.

5.

6. Nutritional Value of Fruit

NUTRITIONAL VALUE OF FRUIT
•High in Vitamins and low in fat
•Fruits provide fiber and best source for Vit. C.
•Good sources of Vit. A and moderate sources of the B
vitamins.
•Oranges give the largest amount of Vit. C.
•Vitamin A: cantaloupe, apricots, and other yellow fruits.
•Oranges, strawberries, cantaloupe and dried fruits are sources
of calcium.

7. Fruit Structures

FRUIT STRUCTURES

8. Choosing canned, frozen and dried fruit

CHOOSING CANNED, FROZEN
AND DRIED FRUIT
CANNED: can be whole, halved, sliced or in pieces. They come
packed in juices, or in light heavy or extra heavy syrup. Fruit
juices are lower in calories and higher in nutrients than syrups.
•Usually less expensive then frozen or fresh
•Choose cans that are free from dents, bulges, and leaks
•Cover the fruit after opening and store it in the refrigerator

9. Frozen fruit:

FROZEN FRUIT:
•FROZEN: are available sweetened or unsweetened; whole and in pieces.
•Most common frozen fruits are blueberries, raspberries, strawberries, and cherries.
•Most frozen fruits come in plastic bags or plastic-coated paper cartons.
•Buying and Storing frozen fruits: Less expensive than fresh. Choose packages that
are clean, undamaged and frozen solid. After thawing, store in tightly covered
container in the refrigerator. Do not refreeze.

10. Dried Fruits

DRIED FRUITS
*Most common DRIED FRUITS are: raisins, prunes, dates and
apricots.
*Others are: apples, peaches, pears, figs, pineapples, cranberries,
bananas.
*Dried fruits usually come in boxes or plastic bags.
•Larger fruits cost more than smaller fruits
•Choose dried fruits that are fairly soft and pliable. Store
unopened packages and boxes in a cool, dark, dry place.

11. PREPARING FRUIT

RAW FRUITS: WASH fruits! Carefully under cool water. Do not let fruits soak as
this may cause them to lose their flavor and nutrients.
Serve raw fruits whole or sliced.
Some fruits ( bananas, apples and peaches) darken when exposed to the air. This is
called ENZYMATIC BROWNING. Dipping these fruits into lemon, orange,
grapefruit, or pineapple juice will prevent the browning.

12. Apply your FRUIT knowledge

APPLY YOUR FRUIT KNOWLEDGE
Using these notes, and the How To Buy Fresh Fruits grid
Complete the attached worksheets.

13.

№
English
Русский
Қазақша
1
Fruit
плод
ұрық
2
Fleshy
Мясистый
Етті
3
Apricot
Абрикос
Абрикос
4
Plum
Слива
Өрік
5
Drupe
Косточковый плод
Сүйекті жеміс
6
Pome
Плод семечковых
Күнбағыс
тұқымдастырдың жемісі
7
Citruc
Цитрус
Цитрус
8
Tengerine
Мандарин
Мандарин
9
Grapefruit
Грейпфрут
Грейпфрут
10
frozen
замерзший
Қатып қалған

14.

№
English
Русский
Қазақша
11
Kumquat
Кумкват
Кумкват
12
Aggregate
Сложный
Күрделі
13
Cranberry
Клюква
Клюква
14
Pear
Груша
Алмұрт
15
Prune
Чернослив
Қара өрік
16
Pericarp
Околоплодник
Жемісқап
17
Seed
Семя
Дән
18
Endocarp
Эндокарпий
эндокарпий
19
Skin
Кожа
Қабық
20
Grape
Виноград
жүзім

15.

Lewis, Robert A. (January 1, 2002). CRC Dictionary of
Agricultural Sciences. CRC Press. ISBN 0-8493-2327-4.
1.Schlegel, Rolf H J (January 1, 2003). Encyclopedic Dictionary
of Plant Breeding and Related Subjects. Haworth Press.
p. 177. ISBN 1-56022-950-0.
2. Mauseth, James D. (April 1, 2003). Botany: An Introduction
to Plant Biology Jones and Bartlett. pp. 271–272. ISBN 0-76372134-4.
3."Sporophore from Encyclopædia Britannica".
4.For a Supreme Court of the United States ruling on the matter,
see Nix v. Hedden.
5. McGee, Harold (November 16, 2004). On Food and Cooking:
The Science and Lore of the Kitchen. Simon & Schuster.
pp. 247–248. ISBN 0-684-80001-2.