Hello
Namaste to All,
Lets' introduce ourselves
We are the students of Samartrh B.ed. College Nashik.
& We are kale & yogini @2018.
Please see our blog ---------
we like Fruits &
Haaaa... Also would like you to surf & show the fruit World !!!
So get ready then
Thank you
Know Better your fruits By:
Namaste to All,
Lets' introduce ourselves
We are the students of Samartrh B.ed. College Nashik.
& We are kale & yogini @2018.
Please see our blog ---------
we like Fruits &
Haaaa... Also would like you to surf & show the fruit World !!!
So get ready then
Thank you
Know Better your fruits By:
***************** ***********************
Apples
1. Days from full bloom. This is relatively constant from year-to-year in stable climates, but not as good where climate can vary greatly from year to year. Some cultivars mature in as little as 100 days, where others may take 180-210 days.
2. Flesh firmness. Apples soften as they mature, so the force which results in flesh yielding is a worthy criterion for ripeness (pressure tester).
3. Soluble solids. This measures the sugar content of the juice, which increases as apples ripen. Alone, this is an unreliable indicator since many factors influence sugar content. It is used in conjunction with days from full bloom to determine maturity.
4. Starch test. Starch is broken down into sugars during ripening, and a quick iodine stain test on a half-cut apple can be used to indicate how far along this process has occurred. Often used on stored apples to assess remaining shelf-life.
For more information on apples click here.
Apricots
Choose apricots that have a beautiful blush and are firm in texture. Apricots are orange-yellow when ripe. If you want to ripen immature apricots, keep them in a brown paper bag. Keep them at room temperature until they are slightly soft.
Storage: one week, refrigerated.
To determine ripeness of apricots in order to pick them from the tree, the following indices of maturity are known:
1. Firmness is a reliable indicator, as for plums. Apricots for fresh consumption are picked firm-mature, since they are far too soft for shipping if allowed to approach ripening on the tree. It is said that proper flavor never develops in fruit picked prior to physiological maturity.
2. Days from full bloom is a fairly reliable index given the relatively invariable growing conditions.
For more information on apricots click here.
Nectarines - see peaches.
Peaches
If you buy peaches look for ones with a creamy to gold undercolor that indicates ripeness. The amount of red on peaches depends on the variety, it is not always a sign of ripeness. Find fruits that have a well-defined crease and a good fragrance. Peaches with a green undercolor are not ripe and will not ripen because peaches and nectarines only ripen well on the tree. Peaches are ripe when they give to gentle palm pressure. Green coloring indicates immaturity. Shriveling at the stem end or excessive softening are indications of overripe peaches.
You can keep peaches and nectarines for one to three days but you have to be very careful, one small bruise and it will go bad on that spot.
To determine ripeness of peaches and nectarines in order to pick them from the tree, the following indices of maturity are known:
1. The best index for peach today is ground color; red color is a function of cultivar and light exposure and therefore not a good index. Color "chips" were developed at Clemson University, which are standard colors painted onto cards, used to train harvesters. Ground color of fruit changes from green to straw-yellow during ripening, and fruit that match color chip 3 (out of 6) are mature enough for harvest. Fruit picked too early ( chip 2) never develop full flavor and texture, and may develop a condition called woolly texture or woolliness, characterized by mealy texture, and the absence of juice or flavor.
2. Firmness and days from bloom can also be used to estimate maturity.
Apples
should have smooth, firm, unbroken surfaces free of bruises and
blemishes. Some apples may have a brownish freckled surface on skin,
usually caused by weather, but flavor is unaffected.
To keep apples crisp, store refrigerated, in a plastic bag (to retain moisture).
To determine ripeness of apples in order to pick them from the tree, the following indices of maturity are known: 1. Days from full bloom. This is relatively constant from year-to-year in stable climates, but not as good where climate can vary greatly from year to year. Some cultivars mature in as little as 100 days, where others may take 180-210 days.
2. Flesh firmness. Apples soften as they mature, so the force which results in flesh yielding is a worthy criterion for ripeness (pressure tester).
3. Soluble solids. This measures the sugar content of the juice, which increases as apples ripen. Alone, this is an unreliable indicator since many factors influence sugar content. It is used in conjunction with days from full bloom to determine maturity.
4. Starch test. Starch is broken down into sugars during ripening, and a quick iodine stain test on a half-cut apple can be used to indicate how far along this process has occurred. Often used on stored apples to assess remaining shelf-life.
For more information on apples click here.
Apricots Choose apricots that have a beautiful blush and are firm in texture. Apricots are orange-yellow when ripe. If you want to ripen immature apricots, keep them in a brown paper bag. Keep them at room temperature until they are slightly soft.
Storage: one week, refrigerated.
To determine ripeness of apricots in order to pick them from the tree, the following indices of maturity are known:
1. Firmness is a reliable indicator, as for plums. Apricots for fresh consumption are picked firm-mature, since they are far too soft for shipping if allowed to approach ripening on the tree. It is said that proper flavor never develops in fruit picked prior to physiological maturity.
2. Days from full bloom is a fairly reliable index given the relatively invariable growing conditions.
For more information on apricots click here.
Nectarines - see peaches. Peaches If you buy peaches look for ones with a creamy to gold undercolor that indicates ripeness. The amount of red on peaches depends on the variety, it is not always a sign of ripeness. Find fruits that have a well-defined crease and a good fragrance. Peaches with a green undercolor are not ripe and will not ripen because peaches and nectarines only ripen well on the tree. Peaches are ripe when they give to gentle palm pressure. Green coloring indicates immaturity. Shriveling at the stem end or excessive softening are indications of overripe peaches.
You can keep peaches and nectarines for one to three days but you have to be very careful, one small bruise and it will go bad on that spot.
To determine ripeness of peaches and nectarines in order to pick them from the tree, the following indices of maturity are known:
1. The best index for peach today is ground color; red color is a function of cultivar and light exposure and therefore not a good index. Color "chips" were developed at Clemson University, which are standard colors painted onto cards, used to train harvesters. Ground color of fruit changes from green to straw-yellow during ripening, and fruit that match color chip 3 (out of 6) are mature enough for harvest. Fruit picked too early ( chip 2) never develop full flavor and texture, and may develop a condition called woolly texture or woolliness, characterized by mealy texture, and the absence of juice or flavor.
2. Firmness and days from bloom can also be used to estimate maturity.
fruit diet
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| Olives and Olive Oil This fruit should be a part of everbody's diet. Read this article and find out about the amazing health benefits of olives and olive oil. |
| The Energy in fruit - fruit provides clean energy This article deals with the following subjects related to fruit: - Proteins; - Water in fruit; - The burning process & sugar in fruit.. |
