Importances of fruits for our body

 FRUITS

 

Fruits are produced due to fertilization of the ovules; fertilized ovules become the seeds and the ripened or matured ovary becomes the fruit. Sometimes adjacent tissues together with the ovary form the fruit. Fruits are fleshy or pulpy in character often juicy and usually sweet with fragrant, aromatic flavors.

Classification: Fruits are divided into groups depending upon the shape, cell structure, types of seed or natural habitat. One system classifies them into the following groups: berries, citrus fruits, drupes, grapes, melons, pomes, tropical and subtropical fruits. 

Berries: Strawberries, gooseberries, blackberries, raspberries, blueberries, cranberries. 

Citrus fruits: Sweet limes, oranges, tangerines, sour oranges, lime, lemon, grape fruit. 

Drupes: Apricot, sweet cherry, peach, plums. 

Grapes: Green grapes, black grapes, seedless grapes.

Melons: Musk melon, water melon. 

Pomes: Apples, pears.   

Tropical fruits: Amla, avocado, banana, dates, guava, jack fruit, mango, jambu fruit.

Subtropical fruits: Papaya, passion fruit, pineapple, pomegranate, sapota, seetaphal.

Composition and nutritive value: 

-Fruits do not contribute much protein or fat. Exceptions are avocado which has about 28% fat; plum, papaya and guava have a-linolenic acid. 

-Fruits contain high amount of moisture and so they are highly perishable. 

- They are good sources of fiber 

- Their calorie contribution is very poor. 

Exception: Fruits like banana are fairly high in calories. 

- Ripe fruits contain a higher percentage of sugar than unripe fruits. The main sugars are sucrose, fructose and glucose.  

-Fruits are generally low in iron. 

Exception: seetaphal is a good source of iron.  

- Mangoes are excellent sources of carotene. Also Indian dates oranges and ripe papaya are good sources of carotene. 

-Guava and citrus fruits are good sources of vit C. Cashew nuts, although expensive, are also rich in vit C. Amla is the richest source of vit C. 

-Fruits contain large amounts of antioxidants.

Main constituents in fruits: 

-Pigments like chlorophyll (guava), carotenoids (mango, papaya), anthocyanins (grapes), anthoxanthins (apple, banana) etc. (i) Water is present at about 75-90% 

(ii) Cellulose and pectic substances 

(iii) Flavor constituents like esters, aldehydes, acids, alcohol ketones, ethers etc. 

(iv) Polyphenols 

(v) Bitter compounds like limoninoids, flavanone glycosides (flavonoids). 

Pectic substances in fruits: Pectin substances are a group name for the derivatives of carbohydrate. They are methylated polymers of galacturonic acid.

Stages of pectic substance formation: 

STAGE-1: Protopectin (water insoluble substance present in immature fruits) 

STAGE-2: Pectinic acid (present in slightly ripened fruits) 

STAGE-3: Pectin (shorter methylated compound capable of dispersing in water; present in optimum ripe fruits) 

STAGE-4: Pectic acid (present in over ripe fruits) ) 

STAGE-5: Pectin is needed for the preparation of jams and jellies from fruits.

A very common term that emerges in the context of fruits and vegetables is browning. 

Browning can be defined as the process of development of a brownish discolouration in different foodstuffs as a result of enzymatic or nonenzymatic processes. 

Types: Browning can be of mainly 2 types- 

(1) Enzymatic Browing: The rapid darkening of the cut surface of apple, banana, potato and other light colored fruits and vegetables is known as enzymatic browing. Normally the natural substrates are enclosed within membranes of intact tissues and do not come in contact with the enzymess unless the membranes are ruptured by cutting the fruit or vegetable.

(2) Non enzymatic browning: This is mainly common in milk and milk products but also in case of lime juice. This leads to the development of off-flavor in the food along with brownish discolouration. Non-enzymatic browning is also known as Maillard reaction. In this sugars and proteins of amino acids react to give the final product. 

Prevention of Browning: The following factors have to be kept in mind to prevent browning-

(1) Temperature: The optimum temperature of browning is between 43-50 ° C. This should be remembered while storing and preserving fruits and vegetables. 

(2) pH: The optimum pH of enzymatic browning is 6: -0-7-0. If pH is lowered to 4: 0 then browning is reduced. This can be done by addition of natural acids like ascorbic acid of lemon.

(3) Use of Antioxidants: These can prevent browning by preventing oxidation. Some common antioxidants are sO ,, ascorbic acid etc. 

(4) Absence of Ő2: Contact with oxygen should be reduced to lower the extent of oxidation. This can be done by immersion of the fruit or vegetable into water, liquids like milk, curd, fruit juice, honey or covering with a wet cloth. 

(5) Other methods: 

1. Addtion of sodium chloride.

2. Additon of sugar. 

3. Maintenance of correct moisture content 

4. Vacuum packing

This is all I hope that now you know how important it is to have foods everyday. If you like it then comment down below. Thank you for my post.