INTRODUCTION

TO FRUITS AND
VEGETABLES
BY WAN AHMAD FIKRI
 OBJECTIVES
 Define fruits and vegetables.

‘’  Classify fruits and vegetables.

 Explain the composition as well as the
importance of variety selection and harvesting.
 Explain the process of maturity and
physiological changes and post harvest quality
control including chilling and controlled
atmosphere storage.

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DEFINITION OF FRUIT AND VEGETABLE

▣ Fruit
□ Fruits produce from trees that can be consume
immediately after harvesting with sweet taste,
aromatic smell and usually consumed as dessert.

▣ Vegetables
□ Vegetables are edible plant tissues (steam, root,
leaf, flower) and usually consumed with main
menu such as rice and all sorts of dishes.

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FRUIT
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HOW TO OBTAIN A UNIFORM VARIETY

▣ SEED
□ Using the same seed that had been selected from
R&D (Mardi, Peladang and etc.)
□ Any GMP plant cant obtain by replanting the seed
derive from plant.

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QUESTION

▣ Change the variety of mangoes in the production of juice.

Give your opinion and suggestion for this statement?

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ANSWER

▣ Not Suitable
▣ The company need to maintain the variety of the mangoes
to maintain uniform product quality.
▣ If the company need to change the variety of mangoes,
the company need to change the processing manuals in
terms of formulation and methods.

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Significance to obtain a uniform variety:

▣ To maintain uniform product quality.

▣ To avoid modifications of processing manuals
(formulation and methods).

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PHYSIOLOGICAL CHANGES IN FRUITS
▣ SENESCENE
□ Beyond ripe and breakdown and decay begin.
▣ RIPE
□ Reached peak of flavour, colour, taste, aroma, texture SENESCENCE
▣ MATURE
□ Complete development
□ Growth rate become slower
□ Able continuing normal growth to acceptable eating quality
RIPE
and juiciness after harvest.
▣ IMMATURE
□ Rapid growth rate
MATURE
□ Unable to develop normal growth to acceptable eating
quality and juiciness after harvest.

IMMATURE
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QUESTION

▣ WHAT IS IT THE DIFFERENT BETWEEN THE

IMMATURE AND MATURE FRUITS?

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ANSWER

CHARACTERISTIC IMMATURE MATURE

Growth rate Rapid Slow

If harvested, can Unable Able

develop normal growth

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CLIMATRIC VS NON-CLIMACTER

CLIMACTERIC
Respiration rate increases
Have a climacteric peak.
Harvested at mature and ripe
stage
Eg. Apples, pears, bananas,
mango.
NON-
CLIMACTER
Respiration rate decreases
No climacteric peak.
Harvested at ripe stage.
Eg: Lemons, oranges,
rambutan.

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 Respiration pattern for climacteric and
non-climacteric fruits
A B C D E
Indicator:
Respiration rate
(ml CO2/kg.hours)
Climacteric curve gas ethylene
production rate
(l/kg.hours)
Non-climacteric curve
Climacteric peak
A : Cell Division
B : Cell Enlargement
C : Maturity
D : Ripening
E : Senescence
Post Climacteric
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The changes occurs in fruits as they reach
maturity

Hydrolyzed to sugar (glucose, fructose, sucrose) – become sweeter.

Starch

Acid Acid reduced (citric, malik and tartaric acid).

Aromatic
Compounds Increase but gradually decline if fruit over mature
/ flavour

Colour for the

Chlorophyll decreases while anthocyanin increaces.
skin and flesh
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The changes occurs in fruits as they reach
maturity
Tannin is phenolic compounds (bitter taste).
Tannin
More in immature fruit.

The cells increase in size and cell walls become thinner (fruit softer and easier to
Texture
eat).

Increase in climacteric fruits.

Respiration No changing in non-climacteric fruits.

Seed Changing in colour and texture.

Ethylene Hormones that stimulate ripening process

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QUESTION

▣ STATE THE DIFFERENCE IN RESPIRATION

PATTERN BETWEEN ORANGE AND PAPAYA?

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ANSWER
CHARACTERISTIC ORANGE PAPAYA

Respiration pattern Non Climacteric Climacteric

Climacteric peak Have climacteric peak No climacteric peak

Respiration rate Reduce until decay Increases but reduce after peak

Harvested Only ripe stage Mature and ripe stage

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 Fruits can be classified according to shape
and composition
Classification Characteristic Examples
Berry Small and easy to damage Cherry

Bunches/ Cluster Group, bunches Grapes

Melon Big, hard skin Water melons

Citrus High in citric acid Lemon
Pome Seeds locatated more than one compartment Apples

Drupe Seed in single compartment Mango

Tropical and sub-tropical Growth in the tropical and sub-tropical Papaya

area

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VEGETABLE
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Vegetables Classification
▣ Fruit vegetables ▣ Herbal vegetables ▣ Earth vegetables
▣ Tomatoes, ▣ Cabbages, spinach, ▣ Carrots, potatoes,
cucumbers, asparagus onions
pumpkin

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Vegetables Classification

Types Examples Nutrients

Lettuce, spinach, cabbage, kale, mustard Vitamin A, C, E & K, calcium, iron, sulphur,
Leaves
greens phosphorus

Stems Celery, asparagus Vitamin A, B1, B2, B6, folic acid, potassium

Potato, sweet potato, yam, tapioca, water

Tubers Carbohydrates, vitamin C
chestnut

Roots Carrot, turnip Carbohydrates, vitamin A, B6 & C, calcium

Bulbs Onion, garlic Carbohydrates, vitamin A, B6 & C, calcium

Vitamin A, B-group, C & E, folic acid, potassium,

Flowers Cauliflower, broccoli
phosphorus, magnesium

Fruits Tomato, cucumber, eggplant Vitamin A, B-group & C, potassium

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Vegetables Properties
▣ Vegetables are cooked to make them more digestible.
▣ During cooking, volume of vegetables is reduced as the fibers are soften.
Heat also causes starch grains to swell & gelatinize.
▣ When green vegetables are cooked, they initially appear to become greener
due to chlorophyll pigments. Upon long period of cooking, the pigments
break downs to appear yellowish.
▣ Leafy vegetables may be stir fried or boiled & eaten with the liquid.
▣ Root vegetables may be baked, roasted, braised or pressured-cooked.
▣ Soft vegetables such as tomatoes & fresh mushrooms may be grilled

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STORAGE
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QUESTION

▣ A student keep banana in the chiller to increase the shelf

life of it. Give it your opinion and suggestion for this
statement?

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ANSWER

▣ Not Suitable
▣ Banana is tropical fruits.
▣ Tropical fruit should be keep at 13oC or higher.
▣ Temperature for chiller is around 1-5oC.
▣ Only temperate crop is suitable to keep it in chiller.

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COLD STORAGE

Common Tropical and Temperate crops

sub-tropical fruits

0oC - 5oC 13oC or higher. 1-2oC

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Thanks!
Any questions?

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