WORLD OF FRUITS

Grapefruit

2012-01-27T21:32:00.000-08:00

The grapefruit is so named because John Luman recorded this name in 1814 in his Hortus Jamaicensis ‘on account of its resemblance in flavor to the grape.’

About 1809, a Spanish nobleman, ‘Don Philippe’ migrated to Florida and settled near Green Springs. He was said to have brought grapefruit seeds with him and from them, to have developed a small grove, the first grapefruit planting in the state.

It then became an important crop in the early 1900s, in the southern United States.

There are two types of grapefruit, white and red, differentiated more by the color of their flesh than their skin.

Grapefruit is one of citrus family members. It is an acid fruit, which is highly alkaline in reaction. It is a natural antiseptic for wounds, when used externally.

Grapefruit is an amazing medicine for the heart. It contains compounds that lower cholesterol and help to reverse atherosclerosis.

Grapefruit

Fruit of Blueberries in North America

2012-01-16T09:43:00.000-08:00

Blueberries grow wild in many parts of the world. Blueberries are mainly important in Canada and the USA.

Other producers include the countries of Scandinavia and eastern Europe. In recent years there has been increased planting in New Zealand, France and UK.

North America farmers grow over 103 million pounds of blueberries a year. Canada and United States supply almost 95% of the total blueberries for the food industry.

Cultivation highbush harvesting begins in the spring in the southern United States and continues in Nova Scotia and British Columbia into October.

Cultivated blueberries grow in clusters and the berries do not ripen all at once. The berries at the bottom of the cluster may be ripe, while the ones on top are still green.

Highbush berries are grown in British Columbia and on much smaller scale in Ontario, Quebec and the Maritimes.

Canada is top wild blueberry producer in the world, while Nova Scotia contributes one-quarter of the total amount.

Domestic and international demand for berries is on the rise with increased public awareness of the many health benefits associated with berry consumption, including high fiber content and antioxidant activity.

Canada acreage of cultivated berries has more than double in western Canada during the past decade.

British Columbia is the largest blueberry producer in Canada, About 60 to 70 percent of the blueberries sold in North America are cultivated.

Half of the commercial blueberries are turned into jams, pies and other bakery products and processed food.
Fruit of Blueberries in North America

History of honeydew fruit

2012-01-13T04:40:00.001-08:00

Honeydew is a fruit that comes from African origin. The name honeydew, is actually the American name given to the White Antibes, as was named by its French and Algerian cultivators.

Some people thought honeydew to have originated in Persia. It was prized by ancient Egyptians thousands of years ago, appearing in Egyptian hieroglyphics that date back to 2400 BC. Ancient Egyptian ancestors considered honeydews a scared food.

Honeydew melons were also cultivated by the Romans and were introduced into Europe during the Roman Empire but did not become well known until the French royal court’s love affair with the fruit in the fifteenth century.

Honeydew were not cultivated in Europe until the late Middle Ages, except perhaps in Moorish Spain.

Columbus carried honeydew melon seeds to America and Spanish explorer settling in what is now California cultivated honeydew melon. It has been an important commodity in America ever since then.

History of honeydew fruit

The Origin of Blackberries

2012-01-03T01:12:00.000-08:00

Called ‘bramble’ or brymbyl in old English and ‘brombeere’ in German, the ancient Anglo-Saxons baked brambleberries into primitive pies to celebrate the first fruit feast of Lughnasadh at the beginning of August.

Blackberries are native to Asia, Europe. North America, Australia, Africa and South America and have the most widespread geographic origin of any fruit crop.

It follows that blackberries grown in specific regions are largely derived from species indigenous to those regions and no singles species dominates world production.

Blackberries have been used in Europe for over 2000 years; they are consumed as food, employed for medicinal purposes, and planted in hedgerows to keep out intruders.

Medicinally, Galen prescribes a decoction of blackberries, while Palladius gives a recipe for diamoron, blackberry syrup, made with two parts juice to one part honey.

The blackberry is not consistently distinguished in Greek from the mulberry, a superficially similar fruit.

Ancient Greek relied on blackberry to treat gout. And it was so influential in Europe that well into the 18th century, the fruit was called goutberry.

10th century Arab physician considered the fruit to be aphrodisiac.

The blackberries appear to have been cultivated in Europe only a few years before they were cultivated in North America; a European cultivar was introduced into North America in 1850.

The early setters of Europe and North America found wild blackberries growing in abundance. Although some were harvested for food, the majority, because of their thorniness and vigorous growth, were look upon as a nuisance that interfered with land clearing and cultivation.

About 1930, a thornless plant of the cut leaf European blackberries was discovered.
The Origin of Blackberries

Apple rich with minerals

2011-12-04T22:02:00.000-08:00

High mineral content of apple is excellent for producing healthy skin, hair and fingernail.

Each apple contains 1 mg of the mineral boron, which is thought to prevent bone mineral loss.

Boron is found abundantly in fresh apple and research is showing that it works alongside calcium, magnesium and phosphorus to build strong dense bones.

Apples are a rich source of potassium which is to the soft tissue of the body as calcium is to the bones and herder tissues.

Potassium is the mineral of youthfulness; it is the artery softener keeping the arteries of the body flexible and resilient.

Quality of apples is closely related with the apple’s mineral composition; among them calcium has a special meaning. Calcium content and its relationship with other elements decide about apple resistance to physiological disorders in storage.
Apple rich with minerals

Healthy benefits of avocado

2011-11-15T18:18:00.000-08:00

The attractiveness of the avocado as a subsistence and modern food is due to good vitamin and mineral content, high energy content derived principally from mono-unsaturated fats, and good supply of soluble and insoluble fibers, all of which make it one of the most nutritious fruit available.

Avocado contains a monosaturated fat called oleic acid, this is believed to lower total and LDL cholesterol levels and promote the good HDL cholesterol, it also protects against breast cancer.

Avocados can help to protect against high blood pressure, heart disease and stroke because of they have a high content of the mineral potassium which guards against these diseases.

Avocado also high in iron and magnesium.

The high concentration of carotenoids and tocopherols within avocados are known to protect against prostrate cancer.

The Aztecs used the avocado for its aphrodisiac qualities and believed or could improve sexual prowess when consumed. There was unconfirmed reports tell about the successful use of avocado an an aphrodisiac by lower Amazon Basin who prefer the fruit to more readily available marijuana.

Half of an average size avocado contains about 180 calories and can be used in salads, dips, garnishes, soups sandwiches or just eaten plain with a fork or spoon.
Healthy benefits of avocado

Ancient Blueberries

2011-11-03T20:22:00.000-07:00

This berry has several names – whortleberry, bilberry, hurtleberry and cousins – saskatoons and huckleberry.

Many botanists believe a blueberry antecedent could be the most ancient living thing on earth, stepping up to the cereal bowl at the whopping 13,00 years old.

Primitive man was a hunter and a collector and one of the things they liked collecting were berries. Blueberries being chock full of antioxidants and nutrients, were a chief sources of nutrition for many ancient civilizations.

During the times of the Greeks and Romans, blueberry relatives were an important part of the daily diet.

The harvest time of blueberries since ancient times has been a time of celebration.

Indian in North America have gathered the fruit for centuries an still continues considerably to the harvest. It was them who introduced the practice of burning to control encroaching shrubs, trees and other unwanted ‘weeds’ and to kill the pests and diseases that invade the blueberry patches.

The Indians who lived on the sores of what is now called Lake Huron mixed powdered, dried berries with water, cornmeal and wild honey to make pudding, reported by observer and explorer in the early 17th century.
Ancient Blueberries

Fruit of Avocado: The History

2011-11-01T18:13:00.000-07:00

Avocados are the chief ingredient in "guacamole". The Aztec depended on the avocado as a staple in their diet and gave it a name based on the fact that its shape is similar to the male anatomy – ‘ahuacatl’ or ‘testicles.’

The fruit was early recorded in Mayan and Aztec picture writing from 290 BC.

It was first recorded in English in 1697. The English name of avocado, is a modification of the Spanish name, ‘aguacate’ or ‘ahuacate’ which derived from the word ‘ahuacatl’.

Avocados are also referred to as the Alligator Pear because of there shape and leathery skin.

Avocados are the fruit from a tall evergreen tree called the Persea Americana, there are many different varieties of avocado and they generally fit into three main categories, the West Indian, the Guatemalan and the Mexican which all differ in size and flavour.

Domestication and selection of this crop have gone on in Mexico for a period of 10,000 years. Ancestors of cultivated avocados were utilized as a food by hunter gatherer as early as 8000 BC.

The Spanish invaders reported finding avocados growing from northern Mexico though Central America and down into South America, where they had been cultivated since 8000 BC.

Avocado were then introduced to Jamaica sometime in the mid seventeenth century. When the English arrived in Jamaica, they called the avocado alligator pear.

They are not introduced to the United States until the early 20th century, when they were first planted in California and Florida.
Fruit of Avocado: The History

Ribes hirtellum

2011-10-29T19:23:00.000-07:00

Ribes hirtellum is the most important species of edible American gooseberry.

As the plant has a wide range , the berries were a favorite fruit of the squaws of many of Indian tribes.Ribes hirtellum is a native to North America.

Most cultivated gooseberry in North America are hybrids between Ribes grossularia and Ribes hirtellum.

Gooseberry are picked slightly underripe for cooking in jams, pies and a classic dish, Industry cultivars are excellent eaten fresh.

Unripe gooseberry are excellent for cooking, especially sauces.
Ribes hirtellum

What are the main vitamins in Banana?

2011-10-27T20:14:00.000-07:00

Banana is a good source of many vitamins and minerals particularly vitamin A, vitamin B and vitamin C.

Many of banana varieties contain high levels of provitamin A carotenoids, the source of the yellow or orange color of the fruit.

The importance of carotenoids becomes clear when one considers that vitamin A deficiency affects around 120 millions children a year. Vitamin deficiency has many effects including weakening the immune system and causing blindness.

Because they contain vitamin A bananas and plantains act as an aid to digestion, and it is reported that boiled mashed ripe fruit can be good for constipation, especially when mixed with other recommended plants.

Banana contains about 10-25 mg of vitamin C per 100 g, though figures as high as 50 mg have been quoted in some varieties.

The quantity is the same whether it is ripe or unripe. Vitamin C in banana helps the body to heal and defend against infections.

Vitamin C also is valuable in the absorption of iron, synthesis of connective tissue, and blood formation.
What are the main vitamins in Banana?

Raspberry fruit

2011-10-23T09:30:00.000-07:00

The major species that produce edible fruit are the European red raspberry and the American red raspberry.

The Eastern North American black raspberry and the South American tetraploid black raspberry are grown in a limited scale.

There are also limited acreages of yellow raspberries growing, which are mutations of red raspberries and purple ones, which are hybrids of red and black raspberry genotypes.

The raspberry of greatest importance in commercial production is deciduous perennial with biennial status stems, the upright primocanes being produced in the first year of growth and the fruit-bearing laterals produced from them in the second year, when the canes are known as ‘floricanes’.

Fruit ripening in raspberry usually takes about 30-36 days from pollinating. Abscission layers form upon ripening where each drupelet is attached to the receptacle and so once the fruit is harvested the receptacle or plug remained attached to the lateral.

Red raspberries are indigenous to Asia, and North America denotes Mount Ida, in the Caucasus Mountain of Eastern Europe. While black raspberries are indigenous to only North America, where they are most abundant in the East, exclusive of the Gulf states, but also found in the West.
Raspberry fruit

Vitamins in Prune

2011-10-22T01:57:00.000-07:00

Prune is a member of the plum family (Prunus domestica) that are suitable for drying. When fresh this fruit is called a plum; when dried, it is called prune.

Prune juice is a good source of vitamin B6 and vitamin C. It also contributes some riboflavin, and niacin.

Research discovered that when healthy elderly people had vitamin B6 almost completely taken out of their diets, immune response went down. Old people can boost vitamin B6 intake by drink prune juice where an eight ounce glass of prune juice provides 28% of dietary value of B6.

Prune juice also has a plentiful of vitamin C built in to enhance its absorption. It also bolster the immune system and provide some protection against certain types of cancer.

Prunes are very rich in vitamin A and a good source of vitamin B1, B2 and vitamin E.

Vitamin A enhances white blood cell function, increases resistance to infection and carcinogen.
Vitamins in Prune

Healthy Benefits of Prune Juice

2011-10-19T18:18:00.000-07:00

Before juicing, prunes should be soaked overnight in just sufficient water to cover.

Remove the stones before passing the prunes though the juicing machine.

It is popular summer drink in China, it made from sour prune, is sometimes thought to have positive effects on acidity in the body.

Prune juice is reported to have laxative properties, and form the basis of many laxative preparations.

Prune juice is a reasonably effective laxative without the dietary fiber content. It remedies for constipation.

Prune relatively high in calories – 182 calories per cup or prune juice, compared to 110 calories in a cup of orange juice.

Other than known with laxative qualities, it is also rich in iron, phosphorus, potassium, calcium, sodium and magnesium, all elements needed by growing youngsters.
Healthy Benefits of Prune Juice

Good fruits for relieving hemorrhoids

2011-10-15T01:16:00.000-07:00

Hemorrhoids are swollen veins around the anus and in the rectum that may protrude from the anus.

Hemorrhoids are very much like varicose veins; they enlarge and lose their elasticity, resulting in saclike protrusions into the anal canal.

While the condition commonly referred to as ‘piles’ can sometimes cause discomfort, pain and much embarrassment to the patient, hemorrhoids are in a minors cases a minor medical problem.

What foods should be eating to help relieve hemorrhoids?

The simplest way to treat them is with increased dietary fiber.

A high fiber diet obtained from raw fruits and vegetables is what you need to eat for eliminating and for preventing constipation.

Fiber increases the transit time of stool through the colon and decrease the pressures within the colon.

If you have not been eating a lot of fiber, you need to add fiber slowly to your diet, especially if you add it by using bran. Increase your use of bran or other bran cereals over a couple of weeks.

If you add fiber to your diet with fruits and vegetables, you can add them freely without much problem. However, since your stomach will not be use to it, you may experience more gas for a week or two. You can compensate for this by taking digestive enzymes to help you digest the extra produce.

Lack of exercise, heavy lifting, prolonged sitting, obesity and pregnancy cam also increase the risk of hemorrhoids.

The following list of juices and fruits are good for helping cure or relieve Hemorrhoids.

Juices
Juices are good for hemorrhoids but especially dark berry juices mixed with equal parts of apple juice. The dark berry juices to use are, cherries, blackberries, blueberries.

These berries contain “anthocyanins” and “proanthocyanidins” which reduce hemorrhoidal pain and swelling by toning and strengthening the hemorrhoid veins. Drink at least one glass of this juice mixture each day.

Juicing therefore an excellent self-care remedy for preventing and reversing hemorrhoids.

Cantaloupe
It has a good source of vitamins and minerals which strengthening the immune system. It has a high beta-carotene level and has anti-clogging properties.

Red and Black Currant Berries
Currants are high in vitamin C, and minerals. This makes their juice valuable in clearing hemorrhoids. The also have a small amount of the fatty acid GLA (gamma linoleic acid), which produce prostaglandin an anti-inflammatory hormone that control body pain.

This juice is also good for cleansing the liver and blood. Good liver function is necessary for maintaining healthy colon, rectum and anus. Drink 1 –2 glasses a day of red or black currant berries.

Pomegranate Juice
Pomegranate juice, with its storing astringency, can be useful for reducing swelling and it has used topically to treat hemorrhoids, blood vessels in the rectum that have become distended and can be painful.

Saturate a cotton ball with pomegranate juice and push it slightly into your rectum.

Some suggest that ingesting pomegranate juice can also benefit hemorrhoids, which are common during pregnancy.

Oranges and bananas
Eat 2-3 oranges and 2 bananas a day. Oranges provide vitamin C, bioflavonoids, and fiber.
Studies by French researcher that bioflavonoid prevent flare-ups of hemorrhoids. Bananas provide minerals that help to strengthen tissue and have plenty of fiber.

Before their completely ripe stage, bananas have an astringent property,: use partially ripened steamed banana for diarrhea, colitis and hemorrhoids. Eat two in the morning and two in the evening.

Papaya
Papaya is an excellent fruit to eat. It has good mineral content, fiber, and has enzymes to digest protein. It is recommend for the prevention and relief of hemorrhoids. Fiber is essential for the digested material to have enough bulk to cause a bowel movement.

These are the fruits and juices to use to for relieving hemorrhoids. Adding more vegetables to your eating habits is also important to get more fiber. These fruits, juices, and vegetables will help you keep regular and provide pain and inflammation relief for your hemorrhoid symptoms.
Good fruits for relieving hemorrhoids

Vitamins in passion fruit

2011-10-12T05:00:00.000-07:00

Passion fruit mainly enjoyed for its juice. It grows on vines in the South American tropics.

Ripe fruits are yellow or purple with hard shiny skin that wrinkles as it ripens. The sweet and tart, pulpy flesh is sharply aromatic and laden with crunchy, edible seeds.

Key vitamin in passion fruit include vitamin C, vitamin B6, vitamin A, vitamin E, vitamin B2 (riboflavin) and vitamin B3 (niacin).

Yellow and purple passion fruit are good sources of pro-vitamin A, niacin, riboflavin and ascorbic acid. Vitamin C in passion passion fruit is between 20 to 30 mg while 1,272 IU of vitamin A per 100 g of fresh fruit.

The fruit provides 1.5 mg of vitamin B12 per 100 g.

Lots of vitamin C and some vitamin A means better immunity and possible cancer protection. Passion fruit pulp is a good source of vitamin A. Research at the University of Florida support the fruit juice as a cancer fighting substance.

With some B vitamins and magnesium, passion fruit contribute to healthy skin, nerves and muscles.
Vitamins in passion fruit

History of Tamarind

2011-09-22T20:06:00.000-07:00

Botanically name Tamarindus Indica.

The tamarind does not appear to have been known to the ancient Greeks; at least no mention is made of it in their writings.

However, Avicenna was one of the writers who first prescribe the tamarind.

The tamarind is believed to be native of tropical Africa and perhaps southern Asia, where it has long been popular. It is also found in Arabia and Egypt as well as West India islands.

In the West Indies islands, where it has become naturalized, it is cultivated for the sake both of its shade and its acid, cooling, highly grateful fruit.

This large evergreen tamarind tree spread to India in prehistoric times and now grows in the tropical and subtropical regions of the world. It was known as Indian tamarind, tamarindo and rilytree.

It was Arabs who first brought tamarind across the Persian Gulf from India, influencing the cooking of the Gulf region area and Egypt.

It also Arabs who introduced the tree to Asia and with its pleasant acidic tasting fruit, it was enthusiastically adopted, especially on the subcontinent.

Tamarinds are mentioned by the Arabian writers who ascribe to them anti-bilious virtues but dwell particularly on their usefulness in correcting nausea, quenching thirst and allaying febrile excitement.

In Africa , the leaves have been used for fevers, as a laxative and for wounds.

It was early introduced into tropical America and from there was probably brought to Hawaii.
History of Tamarind

Nutrient-rich banana

2011-09-14T21:33:00.000-07:00

Bananas are sweet, being rich in carbohydrates (mostly the sugars glucose and fructose), as well as in folic acid, vitamins B6, and C, and pectin.

Bananas is a good source of potassium having 100-200 mg.

They also contain an enzyme that aids in the production of sex hormones. Banana are a good source of energy in the form of non structural carbohydrate, but low in fat, they are an excellent food for pregnant mothers, babies and children.

Bananas are one of the first non-breast foods given to babies due to their consistency, ease of digestion, sweetness , non-allergenic properties and high nutrient content.

The carbohydrate content on the edible of fresh bananas is about 20 percent. During the ripening period the starch is converted into sugar, though in the cultivars known as plantains this process does not take place.

Because of its high starch content, banana fruit is a major source of dietary carbohydrate uptake.

Banana fruit has been extensively used in folk medicine and is reported to exert a cholesterol-lowering effect as well as to decrease the risk of colorectal cancer.
Nutrient-rich banana

Banana rich minerals

2011-08-01T06:21:00.000-07:00

Chemical analysis shows the banana to contain: water 73.3 per cent; protein 1.3; fat 0.06 per cent; total carbohydrate 22 per cent; mineral element 0.8 per cent.

The mineral content of the banana is largely potash, sodium and chlorine. Lime and iron exist in but small amount.

It also contain magnesium, copper, sulfur and calcium.

Banana help build bones and are very good for jaundice because of their iron content. They also aid acute gout and arthritis.

As one of the leading fresh fruit sources of potassium, bananas are in good supply all year long. One medium banana contains close to 400 mg of potassium, a mineral that plays a role in lowering blood pressure, sending oxygen to the brain and regulating the body’s water content.

Potassium also helps kidneys function properly. Potassium is also needed for muscle contraction. It helps the muscle that make heart pump and the muscle that digest the food.

The potassium level in the body can be restored to normal with a high potassium banana snack.

A fresh banana also supplies 120 mg sulfur, 8 mg silicon,. 33 mg of magnesium and 26 mg of phosphorus, along with ample amount of copper, chromium, iron, fluoride, manganese, selenium and zinc.

Bananas are high in potassium yet low in salt, making it perfect to reduce the risk of blood pressure and stroke.
Banana rich minerals

Tamarind

2011-07-20T19:13:00.000-07:00

The fruit is a pod containing a sticky pulp which tastes both sweet and sour and contains the richest natural source of tartaric acid (8-10%) of any fruit. The seed are dark brown and shiny.

Calcium and phosphorus content are unusually high; the value of 0.113 percent of calcium is the highest reported in the literature.

Tamarinds are an excellent source of vitamin B but they have little or no vitamins A and C, Preliminary tests indicate that they are probably a good source of vitamin G.

Ripe tamarind fruit has a widely recognized and proven medicinal value. American pharmaceutical industry processes more than 100 t of tamarind pulp annually.

The whole plant has medicinal value virtues. It leaves are cooling and antibilious, while the bark is an astringent, a tonic and reduces fever. The fruit pulp is digestive, antiflatulant cooling, laxative and antiseptic.

The tamarind pulp needs to be soaked in water, and then strained to extract the dark brown juice. The concentrated paste can be diluted with hot water or added directly to a dish, often balanced by sugar or honey to give a sweet-sour flavor.

A teaspoon of the concentrated paste, sweetened with sugar and diluted with boiling water is sometimes served as a drink.
Tamarind

Lemon in History

2011-07-11T22:35:00.000-07:00

The lemon, Citrus limon, owes its name entirely to the botanies, for its was unknown to classical writers.

The origin of lemon, has been a mystery, although there exists some indication that is a native of southeastern China, and it was cultivated before the Sung dynasty.

There was a suggestion that lemon originated in the foothills of Kashmir and reached the province of Kuan-tong by 1900 BC.

Apparently the lemon was introduced to Persia and Palestine at the beginning of the twelfth century A.D as it was then commonly grown in those countries and is described in many Arabia works of that period.

From the tenth century AD onwards the Arabs, took it all around the Mediterranean basin, eastwards to Greece by way of Constantinople, westwards to Spain by way of the Maghreb and Fezzan.

The transmigration to Europe belongs to the invasion of the West by those mighty caliphs, who from the heart of Southern Asia, extended their conquests to the foot of Pyrenees, leaving everywhere traces of their power and of their knowledge.

The lemon, thus transported by the Arabs into every part of their vast empire where it would grow, was found by the Crusaders in Syria and Palestine towards the end of the eleventh century.

The lemon was brought to northern Africa, Spain and Sicily, probably by the Crusaders, who followed the activities of the Arabs in spreading citrus culture.

The crusaders conquered Granada in 1492 and reunited the whole Spain. It seems likely that a range of lemon trees was already growing there and that the now colonist would have continued to cultivate as the Moors had done previously.

Once Spain and Portugal colonized most of the New World and they then introduced lemon to the Americas.
Lemon in History

Papaya and Health Benefits

2011-07-01T23:29:00.000-07:00

Constipation is a condition whereby the fecal matter traveling through the colon remains too long in the colon before traveling out of the rectum.

Constipation is a symptom rather than a disease and is the most common digestive complaint.

As a natural remedy, papaya not only aids digestion but also helps prevent constipation. It provides relief from piles and also has anti-cancer properties.

Papaya are native to central America. Christopher Columbus called it – the fruit of the angles.

Papaya prevents the formation of urinary stones, prevents intestinal infection by parasites and aids in the proper functioning of the body’s immune system.

Papaya has also been shown to lower cholesterol levels. Papaya keeps the arteries supply, soft and flexible, thus not allowing formation of cholesterol in the blood. It also normalize blood pressure due to tension, depression, anxiety and increase in cholesterol level; thus affecting smooth circulation of blood.

For lactating mothers, according to traditional beliefs, papaya also helps to stimulate milk production.

Papaya juice nutritional highlight is its enzymes, specifically papain, a protein digestant (especially food with gluten). Concentrated amounts can especially be found in unripe papaya.

This proteolytic enzyme can breaks long chain protein molecules into smaller fragments.

This enzyme helps prevent the accumulation of mucoprotein (partially digested protein) in the body and lymphatic system. In fact, papain has been extracted to make dietary supplements for digestion. Thus, the unripe papaya is considered to have more healing powers for constipation than the ripe one.

Papayas are high in soluble dietary fiber. Its fiber is able to keep cancer-causing toxins in the colon away from the healthy colon cells. Those who are experiencing constipation or at risk of colon cancer should consider taking more papaya.

Papaya’s folate, vitamin C, vitamin A, beta-carotene and vitamin E have been linked with reduced risk of colon cancer. It also reduced the risk of heart disease and cataracts.

Additionally, the antioxidant nutrients found in papaya have also been proven to reduce muscle inflammation and the healing of burns and wounds.

The papaya fruit is slightly sweet, with a musky smell to it. It is now mainly cultivated in the warm tropical parts of the world but can easily be found in many supermarkets.

Papaya juice is rich in vitamins A and C, and contains small amounts of the minerals calcium, chlorine, iron, phosphorus, potassium, silicon and sodium.

It is also endowed with an abundance of energy-boosting natural sugars when ripe. Papaya juice strengthens the body’s blood coagulating ability.

It is a fine laxative, appetite stimulant and cleanser of the kidneys, liver and intestines.
Papaya and Health Benefits

Fruit of pineapple

2011-06-19T23:19:00.000-07:00

The pineapple, Ananas comosus (L.) Merr., probably originated in tropical South America. Then, Columbus returned to Spain with specimen of the fruit and reported that the Carib Indians cultivated pineapple in the West Indies.

Pineapple is the third most important tropical fruit in the world production after banana and citrus.

This worldwide production has developed since the early 1500s when pineapple was first taken to Europe and then distributed throughout the world’s tropics.

The flesh is juicy sweet-tart, and acidic. At its best, it’s among the best tasting fruits there is especially when roasted, broiled or grilled.

Cutting a pineapple well makes a great difference in yielding the most fruit without losing a lot of the flesh with skin. The core of a pineapple is quite fibrous.

A fresh whole fruit or the cored and peeled flesh has the highest market value, but a limited shelf life, up to three weeks under proper conditions.

Large slices in syrup or juice are next in value. Broken slices and smaller fruit can be cut into spears and chunks.

Pineapple is eaten fresh and canned, and the juice is sold singly and in combination with other fruit juices.
Fruit of pineapple

Vitamin in Mangosteen

2011-06-01T20:59:00.000-07:00

Mangosteen belongs to family Clusiaceae, formerly known as Guttiferae, which includes 9 genera and 86 species.

Genus Garcinia has 68 species and the most esteemed member of this genus is Garcinia mangostana, the mangosteen.

Mangosteen ‘the finest fruit of the world’, is very important crop of warm humid tropics. It is sweet and soft delicious fruit with exciting flavour of universal appeal.

Fruit contains 14 IU vitamin A, 0.09 mg thiamin, 0.06 mg riboflavin, 0.1 mg niacin and 66 mg vitamin C per 100 g edible portion.

Mangosteen contains several types of antioxidants, consisting mainly of some vitamin C and beta-carotene, both of which are well known for their antioxidants properties.

Vitamin C is water soluble that helps quench singlet species. Beta carotene is a fat soluble vitamin that is common in all red, orange and yellow vegetables and fruits.
Vitamin in Mangosteen

The Origin of Mangosteen

2011-05-01T06:53:00.000-07:00

The place of origin of the mangosteen is unknown but is believed to be in Malay Archipelago or the Sunda Islands and the Moluccas.

There was a suggestion that the tree may have been first domesticated was done in Thailand and Burma. It is much cultivated in Thailand–where there were 9,700 acres (4,000 ha) in 1965–also in Kampuchea, southern Vietnam and Burma, throughout Malaya and Singapore.

The mangosteen (Garcinia mangostana L.) was named after the French explorer Laurent Garcia (1683-1751) and has been in cultivation for a considerable time in various parts of humid tropics.
The tree was planted in Ceylon about 1800 and in India in 1881. There it succeeds in 4 limited areas–the Nilgiri Hills, the Tinnevelly district of southern Madras, the Kanya-kumani district at the southernmost tip of the Madras peninsula, and in Kerala State in southwestern India.

It is rare in Queensland, where it has been tried many times since 1854, and poorly represented in tropical Africa (Zanzibar, Ghana, Gabon and Liberia). There were fruiting trees in greenhouses in England in 1855.

The mangosteen is gaining popularity in the international market and recent demands for exported fruit have prompted growers to consider this crop with renewed interest.
The Origin of Mangosteen

Fruit of Mangosteen

2011-04-28T21:09:00.000-07:00

It is regarded as Queen of tropical fruits. Presence of sugar in the form of readily available glucose in mangosteen is a special feature of the fruit.

The fruit is so prized in Southeast Asia the people there call it Fruits of the Gods because of health benefits and delicious taste.

Mangosteen is one of the world’s best flavored fruit in Southwest Asia.

The fruit the size of a tennis ball contains a segmented, white pulp that is protected by a purple shell 6 mm thick. The pulp is sweet, subacid and agreeably flavored. It tastes good when eaten fresh. The rind of the fruit is used by some people for medicine. It is thick and hard.

The species name, Garcinia mangostana, family of Clusiaceae or alternatively Guttiferae, is derived from the Malay word ‘manggis’ and the genus is named after French botanist, Laurent Garcinia.

Like many tropical fruit tress, the mangosteen has its uses in folk medicine. The bark and skin used to treat diarrhea and in Indonesia it is used to control high fever.
Fruit of Mangosteen

Fruit of Prune (Prunus domestica)

2011-04-19T18:44:00.000-07:00

These European plums relatively long-lived spurs that developed in two year old wood much alike apples and pears.

The dried fruits of the Prunus domestica are called prunes.

A plum (Prunus domestica L.) is a stone fruit tree in the genus Prunus, subgenus Prunus. Their skin is very smooth, shiny and can be red, purple and yellow color.

In warm countries they are dried in hurdles by solar heat; but in colder climates artificial heat is employed.

The plum of commerce come from three main sources; the European plums, native American species and Japanese species. However, the bulk of fruit comes from the European Plum which is now very widely cultivated throughout the temperate part of the world.

It has been cultivated for over 2000 years and was taken to America by the colonists.

Fruit are generally oval, smaller and more variable in color than with Japanese plums. In the United States, Prunus domestica is used for prunes, fruit cocktail, or other products and rarely eaten fresh.
Fruit of Prune (Prunus domestica)

Apple Cider Vinegar and Health Benefits

2011-04-15T19:17:00.000-07:00

In 400 BC Hippocrates the Father of Medicine prescribed his patients with apple cider. He used undistilled apple cider as a powerful cleansing and healing elixir – naturally occurring antibiotic and antiseptic that fights germ, bacteria, mold and viruses – for healthier, stronger, longer life.

Created through the fermentation of raw apples within wooden barrels, vinegar from apple cider is extremely acidic (with pH around 2.8) and this may be the key factor of its amazing curative powers.

The Babylonians used it as a condiment and preservative, while Julius Caesar’s army used apple cider tonic to stay healthy and fight off disease.

It was used a body deodorant, healing tonic and delicious drink to keep body healthy and ageless in Paris during the Middle Ages.

Even Christopher Columbus use it to prevent scurvy in 1492 when he discovered America.

Apple cider vinegar is also great for skin – a known antioxidant that helps maintain the integrity of tissue cells, thereby slowing the aging process.

Organic apple cider vinegar has numerous vitamins, mineral, and trace minerals, especially potassium, which aids in the cleansing and healing process.

Apple cider vinegar contains natural antibiotics and antifungal that fight ear infection, dandruff, athlete’s foot, even when used externally. It also can boosts memory, fights arthritis, promotes weight loss, soothes sore throats.

Have one or two tablespoons of apple cider vinegar every day, diluted with whatever amount of water makes it enjoyable. Some people prefer to add apple juice or hot water with a honey.
Apple Cider Vinegar and Health Benefits

Passion fruit

2011-04-11T07:30:00.000-07:00

Passion fruit is popular fruit in many subtropical countries. It can be cut in halves and the pulp scooped out and eaten fresh by itself or added to fruit salad, ice cream and fruit juice.

Other products include tropical fruit cocktail, passionfruit sherbet and ice, and jelly and jam combination.

It adds a unique flavor to other fruit based beverages. The yellow passion fruit is preferred for processing because of its higher juice yield and acidity.

Passion fruit also good source of vitamin C, containing between 20 and 30 mg of vitamin C and 1272 IU of vitamin A per 100 g of fresh fruit, as well as other vitamins in smaller amounts.

Passions fruit is used as food, which has content of iron and vitamin C. Because of that it can reduces iron deficiency anemia.

Passion fruit plants grow very quickly after planting. Also the plant normally gives fruit for only three years and new plants must then be planted.
Passion fruit

Folklore of Apricot

2011-04-01T10:35:00.000-07:00

The apricot flower is symbolic of doubt in the “language of flower.” Also, the apricot has been used to symbolize female genitalia, similar to the peach and other stone fruits.

In ancient times, the Persian called apricot “seed of the sun.”

Chinese legends ascribed prophetic powers to the Confucius is said to have worked out his philosophy under an apricot tree.

In Hunza, a small kingdom on he Himalayas, the long life and the robust health of the people to be due to apricots.

Throughout the world apricot is considered to be among the most delectable of all fruits, with flowers, fruit and tree playing parts in various traditions of diverse human culture. Fruits are used in both fresh and dry form, canned or otherwise preserved as jam and marmalade or pulp.

Wines and distillates made from both cultivated and non-domesticated apricot are traditional beverages in parts of both Europe and Asia.

As with all stone fruits, apricot leaves, flowers, and especially seeds and bark contain toxic compounds that generate cyanide, which is of course toxic or lethal in large doses.

However, in the plant tissues, the cyanide concentration is low enough to be considered therapeutic, particularly for cancer (tumor) treatment has been used for this purpose since at least 25 BC.

Apricot oil was used against tumors and ulcers in England in the 1600s. Apricot seeds contain the highest amounts of these cyanide-generating compounds and the controversial cancer drug laetrile is derived from this source.

Treatment is based on the theory that the apricot pit extract breaks down to release cyanide but only when in contact with beta-glucuronidase, an enzyme active in tumor cells.

The cyanide is released preferentially at tumor sites, killing cancerous cells.

The apricot tree was called by the Romans ‘Armeniaca’, the tree of Armenia, where it originated. And the Latin also named the apricot ‘praecocia’. It was because it ripens at the beginning of summer before other fruits.
Folklore of Apricot

Vitamin C in Guava

2011-03-25T08:20:00.000-07:00

The ripe fruit is very wholesome and nourishing. Guava provide large amounts of the antioxidants vitamin C and beta carotene, which can block the effects of harmful oxygen molecules called free radicals, which can damage healthy tissues throughout the body.

Guava is a good source of vitamin C. The vitamin C in the guava enhances the absorption of iron and helps in preventing anemia.

Taking guava regularly makes the complexion fair and the skin soft and shining.

Vitamin C and calcium present in guava helps in tightening the capillary vessels and preventing bleedings of inner parts of body.

Vitamin C also play a role in preserving immune function and preventing oxidative damage caused by chronic inflammation.

Vitamin C may also contribute to the maintenance of a healthy vasculature and to a reduction in atherogenesis through the regulation of collagen synthesis, prostacyclin production and nitric oxide.
Vitamin C in Guava

Vitamin in Apricots

2011-03-15T00:36:00.000-07:00

Vitamin in Apricots
Apricots are known for their high vitamin A content; they are also rich and source of vitamin C. If you wish to have a nice smooth, clean skin then eat lots of fresh apricots.

Dried apricots have a higher concentration of nutrients than fresh, making them extra rich in vitamin A and riboflavin.

In an eight-year study of 90,000 nurses, those worth the doest richest in carotenoids had 25% lower risk of heart diseases.

A study of more than 50,000 nurses found that women who got the most vitamin A in their diet reduced their risk of getting cataracts by more one-third. Three apricots provide 2,769 IU of vitamin A, 55 percent of RDA.

Dried apricots are best medicine for colds.

Apricots are an excellent source of vitamins B1, B2, B3, B5, and B6.
Vitamin in Apricots

Origin of Apricot

2011-03-01T19:16:00.000-08:00

Origin of Apricot
The center of diversity of the apricot is northeastern China near the Russian border. From there it spread west throughout Central Asia. Cultivation in China dates back 3,000 years and movement to Armenia and then to Europe from there, was slow.

It was known in China as far back as 658 BC and in Europe 406-250 BC.

Alexander the Great brought apricot from Asia to Greece and from there it was taken to Rome.

The Roman introduced apricots to Europe in 70-60 BC through Greece and Italy.

Apricots moved to the United States through English settlers on the East Coats and Spanish missionaries in California.

For much of their history of cultivation, apricots were grown from seedlings and few improved cultivars existed until the nineteenth century.

Cultivars vary among countries and in Turkey, Iran, Iraq, Afghanistan, Pakistan, and Syria a great deal of the production is from seedling orchards.
Origin of Apricot

Fruit of Blueberry

2011-01-08T19:10:00.001-08:00

The genus Vaccinium L. includes approximately 400 species, which are concentrated in the montane tropics but extend to all continents except Australia.

It is a high value crop which can thrive on acidic, imperfectly drained sandy soils, once conspired worthless for agriculture crop production.

Blueberry fruits are round and slightly flattened in shape. Blueberries have small, mostly elliptic, short stalked leaves.

They have a crown like structure on the calyx end (bottom) of the fruit and a depressed ring on the top of the fruit where the stem was attached.

The skin is smooth and soft and ranges from light blue to dark blue, often with a grayish cast. Blueberries are small, usually around 1/2 inch in diameter.

Blueberry has been domesticated most recently, having been accomplished entirely within the 20th century.

Wild lowbush blueberry plants were probably the first blueberries to be cultivated with native North Americans burning the heaths to increase.
Fruit of Blueberry

Fruit of Mulberry

2011-01-03T20:50:00.000-08:00

Mulberry are members of the Moraceae, consisting of mostly trees and shrubs of tropical regions.

When ripe the fruit is juicy and has the appearance of an elongated bramble fruit.

Three are three types of mulberry, named according to the color of the fruit.
*Red Mulberry
*Black Mulberry
*White Mulberry

Black mulberry is more commonly used for its fruit while white mulberry is better known for its connection with oriental silk production.

Recently tea made of mulberry leave has become popular in some countries.

Mulberry leaf is rich in gamma-aminobutylic acid, effective against high blood pressure and in alanine, effective giants hangovers.

The processed of mulberry tea is similar to that of green tea, which includes the procedures of leaf harvesting and washing, chopping, steaming, rubbing, baking, cooling, sieving and storage.

Mulberry tea is drink in the same way as green tea. In Chinese medicine, it is believed that this beverage nourishes the kidneys, clears heat and improves eyesight.

It also has a whitening affects that can definitely boost our skin.

Mulberry juice is used in folk medicine remedies for tumors. It is reported that white mulberry is used in folk medicine for arm ache, asthma, bronchitis, bug-bites, cold, cough dropsy, constipation and diarrhea.

Medicinally, fruits are laxative, refrigerant in fevers and used for treating sore throat.

Mulberry ripen unevenly, and are highly perishable, which are the main reason why they have never achieved commercial significance.

The ripe fruit is delicious eaten but also can be made into wine. In medieval England, mulberries were made into murrey, a blue black puree added to spice meats or used as a pudding.
Fruit of Mulberry

Introduction to Mango

2010-12-22T05:34:00.000-08:00

The mango is believed to have been discovered as long as five to six thousand years in eastern India, Thailand, Myanmar, the Andaman Islands or Malaysia.

Mango is the national fruit of India, where it is known as the 'King of Fruits'. Not only is it one of the most highly prized fruits of South Asia, it is also intimately connected with folklore and legends across many religions.

Mango trees can grow up to 40 m high and are topped with a rounded canopy of foliage. They may live for more than 100 years.

In plantations they are usually grafted onto the roots of smaller trees so that they can't grow as tall.

There are hundreds of mango cultivars distributed throughout the world, of which Asia and India have over 500 and perhaps even 1000. Leaves - long and leathery.

The mango fruit is a large, fleshy drupe, containing an edible mesocarp of varying thickness.

The mesocarp is resinous and highly variable with respect to shape, size, color, presence of fiber and flavour.

They have fibres which 'crackle' when they are crushed. They contain a chemical called mangiferin, or 'Indian Yellow' which was used as a dye.

Flowers - both male and female and are beautifully fragrant. Mango flowers are borne on terminal pyramidal panicles and are glabrous or pubescent; the inflorescene is rigid and erect, up to 30 cm long and is widely branched, usually tertiary, although the final branch is always cymose.

Fruits - the skin may be green, yellow, or red. The fruits have a small point, known as the beak. It is cultivated for its edible orange-colored flesh. The seed within is large and flattened.

No matter its coloring or variety, a ripe, medium size mango provides carbohydrates, fiber, vitamins A, B1, B6 and C, sodium, calcium, magnesium, zinc, copper, manganese, iron, phosphorus, potassium, pantothenic acid, and niacin.
Introduction to Mango

The Introduction of Mangosteen to the New World

2010-12-15T07:34:00.000-08:00

The fruit has hand a long history of use dating back thousands of years.

The mangosteen is presumed to have originated in South east Asia, possibly in the Malayan Peninsular and Indonesian region and was known in the western world as early as 1631.

The mangosteen was introduced into Trinidad from the Royal Botanic Garden at Kew, England, between 1850 and 1860 and the first fruit was borne in 1875.

It reached the Panama Canal Zone and Puerto Rico in 1903 but there are only a few trees in these areas, in Jamaica, Dominica and Cuba, and some scattered around other parts of the West Indies.

By 1906, The United States Department of Agriculture received seeds from Java. A large test block of productive trees has been maintained at the Lancetilla Experimental Station at Tela, Honduras, for many years.

In 1939, 15,000 seeds were distributed by the Canal Zone Experiment Gardens to many areas of tropical America.

Only recently has knowledge of the benefits and delicious taste of mangosteen begun to sweep North America.

As more American learn of this healing food, interest continues to grow, and so the companies selling mangosteen products.
The Introduction of Mangosteen to the New World

Blueberries: Health and Nutrition

2010-12-01T19:10:00.000-08:00

Blueberries: Health and Nutrition
The American Indians valued will berries and called them “star berries” because their calyx form a five points star at the blossom of each berry.

Indian legends hold that the “Great Spirit” sent “starberries” to ward off hunger and disease during a great famine.

Researchers at the USDA Human Nutrition Center report that blueberries rank among the highest in antioxidant activity when compared to 40 other fresh fruits and vegetables.

Anthocyanin, the pigment that makes blueberries blue, is believed to play a major role in this antioxidant activity.

Blueberries contain a number of antioxidants. Chief among these includes:

Beta Carotene
Vitamins A and E
Anthocyanins
Ellagic acid
Phenolic compounds
Resveratrol

Pterostilbene, an antioxidant found primarily in blueberry, appear to set up the activity of cells in the liver that reduce the production of cholesterol and other artery-clogging fats.

Owing to their high antioxidant activity, blueberries are reported to:

Slow age related loss in mental capacity
Have a beneficial effect in memory behavioral learning and memory
Improve eyesight and memory in the elderly
Reduce the build up of LDL cholesterol and help prevent cardiovascular disease an stroke
Reduce risk of certain types of cancer
Promote urinary tract health by preventing bacteria for adhering to the cells that line the walls of the urinary tract much in the same way as cranberries

Blueberries are available year around, but the best time to buy them is during the summer months. In order to become a regular part of the diet, it has to taste good. They don’t require much preparation; just rinse them and enjoy. It can be eaten plain or sprinkle a half cup of blueberries on the morning cereal.
Blueberries: Health and Nutrition

Pineapple

2010-11-24T18:05:00.000-08:00

Pineapple
Pineapples are normally seedless, and they must be propagated vegetatively. The clones are somewhat unstable, and tend to produce mutants with some frequency. As a consequence, many clones are known.

However, one clone, consisting of a number of closely similar mutants, dominates pineapple cultivation, worldwide.

This is “Cayenne” which was first take to Europe (for greenhouse cultivation) in 1820, but is believed to have originated in Venezuela many centuries earlier.

Modern cultivators complain that this clone is susceptible to several parasites, particularly the mealy bug wilt, which results from the destruction of the roots by the insect Dysmicoccus brevipes.

It is now thought that much of this susceptibility may result from an environment erosion of horizontal resistance, or from a loss of biological controls.

“Cayenne” dominates world production because of its excellent yield and quality, and its slightly susceptible to parasites does not prevent this domination.

Most other cultivars have considerable higher levels of resistance to the few known parasites do pineapple.

Fruit Crop

2010-11-17T08:55:00.000-08:00

Fruit Crop
One would think that the term fruit crop would be clearly defined – not so. In fact, one of the most frequently asked questions from web site, “Is the tomato is a fruit or vegetable?” The usual reply is “both” as it is already a fruit in the botanical sense, but a vegetable from a culinary perspective.

There are also legal definitions on the books, since in some instances vegetables are taxed and fruits are not (or vice versa).

The definition of fruit crops as “a perennial, edible crop where the economic product is the true botanical fruit or is derived therefrom.”

The word perennial eliminates crops grown as annuals such as tomato, pepper, melons, and corn , even though the harvested product is the true botanical fruit.

Annual cultivation practices differ markedly from those of perennial crops, and to call these fruit crops would only increase the existing confusion.

Note that strawberry an herbaceous perennial, is included in the text even though, in recent decades, much of the acreage is replanted annually.

The world edible eliminates perennial crops whose fruits are used for fiber such as kapok, or strictly industrial oils such as tung nuts. The true botanical fruit includes the ripened ovary, plus any associated parts and contains the seeds of the plants.

While most would not considered coffee and cacao fruit crops, they fit the definition because they are perennials and coffee and cocoa are just roasted, ground up seeds of the fruit.

Africa oil palm, coconut and olive and palm oils are edible are derived from a true botanical fruit. A nut is a dry, indehiscent fruit with a hard shell.
Fruit Crop

Culture of Blueberry

2010-11-07T08:27:00.000-08:00

Culture of Blueberry
Blueberry are deciduous shrubs ranging in height from 1’ for lowbush blueberries (Vaccinium angustifolium) to 6’ for highbush blueberries (V. corymbosum) to over 30’ for rabbiteye blueberries (V. ashei).

The flowers look like dainty white bells and appear in spring on shoots that grew the previous season.

Blueberries are hard in Zones 3-9, depending on species and cultivar.

Blueberries require full sun and well drained, moisture retentive, acidic soil with a pH of 4.0 – 5.0.

Of the 3 species highbush blueberries are the most finicky about soil.

Blueberries generally grow well in soil enriched with acidic organic material, such as peat moss, composted pine needles or oak leaves or compost made from pine, oak or hemlock bark.

Fertilize with acidic fertilizers, such as cottonseed meal or soybean meal. Blueberries enjoy a thick, organic mulch.

Most blueberries are not wholly self-pollinating. Plant at least 2 different cultivars near each other for adequate cross-pollination.

Prune plants each winter, beginning when bushes are about 4 years old. On highbush and rabbiteye plants, remove drooping or very old braches and thin out branches where growth is too dense.

Cut lowbush plants to the ground every third year for a harvest every 2 out of 3 years.
Culture of Blueberry

Apple Folklore

2010-09-17T17:16:00.000-07:00

Apple Folklore
Many myths and legends are associated with the apple. Apples were frequently used in Greek, Roman, Norse and other mythologies as symbols of immortality or reincarnation.

They are the food of the gods/goddess or are given to humans by deities as rewards for various acts.

The apple tree is also symbolic: King Arthur was taken by a goddess to Avalon, the “apple-land” of eternal life.

Apple tress have often marked the “axis of the world” or the “center of life” in various tales, as in the Romanian folktale of the fairy Magdalena, who appeared sitting in a cosmic apple tree, “those branches touched the sky and whose roots reached into the bottom of the ocean.”

As the apple fruit is five-locular, when cut in transverse section, it reveals the pentacle a sacred sign in some cults and pagan beliefs. Apples were cut in this way at Gypsy weddings,, each half eaten by the bride and groom.

Because of connections with deities and magic, apples are said to confer some healing or telepathic powers.

Fever could be cured if a holy name was written on an apple and eaten on three consecutive days.

Abortion would occur if the words sator arepo tenet opera rotas were inscribe on an apple before eating it.

One’s future spouse would be revealed in one’s dream of an apple was eaten on Halloween, according to legend which is the origin of bobbing for apples.
Apple Folklore

Apricot (Prunus armeniaca)

2010-08-24T21:22:00.000-07:00

Apricot (Prunus armeniaca)
Apricot (from Latin meaning early ripe) tree belongs to genus Prunus in the Rosaceae family. Apricot (Prunus armeniaca) is categorized under “stone fruits” along with peaches, plums, almonds, and some cherries, due to its seed being closed in a hard “stone” like endocarp.

The Greek wrongly thinking that the fruit originated in Armenia, called it ‘Armenian plum’; hence Armeniaca in botanical name.

The Roman, impressed by its early ripening, named it proecocium, meaning precocious. From this derives the name ‘apricot’.

The center of diversity of the apricot is northeastern China near the Russian border. From there it spread west throughout Central Asia. Cultivation in China dates back 3,000 years and movement to Armenia and then to Europe from there, was slow.

It was known in China as far back as 658 BC and in Europe 406-250 BC.

Alexander the Great brought apricot from Asia to Greece and from there it was taken to Rome.

The Roman introduced apricots to Europe in 70-60 BC through Greece and Italy.

Apricots moved to the United States through English settlers on the East Coats and Spanish missionaries in California.

The apricot tree is of medium size, usually held under 18 feet by pruning. The fruit is generally globose to slightly oblong 1.25 – 2.5 inch in diameter; the fruit flesh is yellow and the skin is yellow or blush red.
Apricot (Prunus armeniaca)

The Name of Apple

2010-07-29T22:04:00.000-07:00

The Name of Apple
Scientific names generally consist of two italicized words, the first denoting the genus, the second a species within that genus.

For apple, Malus domestica is the name for the cultivated apple, where Malus is the genus and domestica the species name.

In Latin, Malus is a noun meaning “apple” or alternately, “evil,” “bad,” “or “wrong.” The dual meaning probably stems from the biblical story of Eve and the forbidden fruit in the Garden of Eden.

The species name domestica is a n adjective meaning “around the house” thus, the entire name translates roughly to the domesticated apple.

Neither of the words that the ancient Romans had for apple-malum and pomum – are the source of the English name of this fruit. Instead, apple derives from a Germanic source, one likely related to Avella the name of famous fruit growing region in Italy; however whether the region was named after the fruit or the fruit after the region, is unknown.

In English, the word apple was first recorded in the ninth century, but at that time, and for centuries after, it was used to refer not only to apples in particular, but also to fruit in general: Aelfric, for example, the greatest prose writer of Old English, even referred to the cucumber as an apple.

Last, but not least, someone always has to take credit for things, so the authority is tacked in the scientific name, denoting the person who named the plant.

In the case of apple, it was a botanist named Borkhausen, so the precise full name for apple is Malus domestica Borkh.
The Name of Apple

Pigments on Fruits

2010-07-09T03:13:00.000-07:00

Pigments on Fruits
Pigments, which are the chemicals responsible for skin and flesh, undergo many changes during the maturation and ripening of fruits. These include the following:

1. Loss of chlorophyll (green color), which is influenced by pH changes oxidative conditions and chlorophyllase activity.
2. Synthesis and elevation of carotenoids (yellow and orange colors)
3. Development of anthocyanins (red, blue and purple colors), which are fruit specific.

Beta carotene is a precursor to vitamin A and thus is important in terms of nutritional quality.

Carotenoid are very stable and remain intact in fruit tissues even when extensive senescence has occurred. Anthocyanins occur as glycosides in the cell sap.

They are water greater soluble, unstable and are readily hydrolyzed by enzymes to free anthocyanins, which may be oxidized by phenoloxidases to give brown oxidation products.
Pigments on Fruits

Fruit of Feijoa

2010-06-09T00:30:00.001-07:00

Fruit of Feijoa
Feijoa or Acca sellowiana also known as Pineapple Guava or Guavasteen.

The feijoa is originally from South America. It owes it name to Don Jose de Silva Feija, botanist and director of the Museum History in Madrid during the Colonial period.

Sellowiana honors Firedrich Sellow, a German botanist who explored Brazil during the 19th century.

The feijoa flourishes at altitudes from 5,500 to 7,400 ft, above sea level and once beyond the five year mark, the plant produces permanently.

There are two varieties; Triumph and Mammoth.

This fruit conserves its aroma whether fresh or cooked. It can be used in fruit or green salads, but sparingly; its flavour is strong and could overpower other ingredients.

It mix well with papaya, banana, oranges and strawberries. It is delicious on any kind of dessert, mousse, ice cream or juice.

Although its skin is edible and tangy, many prefer to peel it to obtain a smoother texture.

Its pleasing and seductive aroma and flavor have made it quite popular. New Zealand is the world’s primarily exporter of feijoas.

Experiments in cultivating the fruit have been conducted in California since the turn of the century, but the feijoa continues to be referred to as a new fruit.

In reality, the feijoa was relegated to a secondary position for many years and the tress were considered valuable only doubt as to this fruits magnificent qualities and it is thought to have great potential.

If the fruit is not ripe it is rather tart, but once ripe it is sweet. It should be firm to the touch, with a full bodied aroma and without insect bites or black spots.

To accelerate its ripening, it can be wrapped in newspaper.

Once ripe it can be kept in the refrigerator for two or three days. It can also be pureed and frozen.
Fruit of Feijoa

Postharvest of Fruits

2010-05-09T17:37:00.001-07:00

Postharvest of Fruits
Harvest fruits and vegetables continue to maintain physiological systems and sustains metabolic processes that were present before harvest.

While attached to the plant, the losses from respiration and transpiration are replaced from the flow of sap, which contains water photosynthesis and minerals; however, after harvest the product is dependent entirely on its own food reserves and water content.

Losses of water and substrates used in respiration can no longer be replaced and deterioration of the product begins.

Maturation, ripening and senescence induce many changes in fruits and vegetables. Although a strict physiological distinction between fruit ripening and senescence is unclear, ripening hastens the onset of senescence and the probability of cell injury and death.

Fruit ripening involves many complex changes including seed maturation, color changes, abscission from the parent plant, tissue softening, volatile production, wax developed on skin, and changes in respiration rate, ethylene production, tissue permeability, carbohydrate composition, organic acids and proteins.

Products respiration transpiration and ethylene production are major factors contribution to the deterioration of fresh fruits and vegetables. Reduction of these processes by technologies such as cooling and storage, enable the postharvest life of fresh produce to be prolonged.
Postharvest of Fruits

Clementine

2010-05-05T05:39:00.000-07:00

Clementine
Botanical name Citrus reticulata of commonly name Mandarin orange. Clementine is a hybrid of tangerine and bitter orange sometimes regarded as variety of tangerine.

Tiny loose skinned orange with thin peel and tangy red-orange flesh. Easy to peel and usually with few or no seeds.

High in vitamin C. Sweet and juicy, with concentration of orange flavors.

Mostly eaten fresh. Clementine, which have become popular in the United States recently are often sold in small wooden boxes around the holiday season.

They grow best in Mediterranean climates, and Spain is the major producers.
Clementine

Cherimoya Fruit

2010-04-05T18:05:00.000-07:00

Cherimoya Fruit
Universally regarded as a premium fruit, the cherimoya (annona cherimola) has been called the “pearl of the Andes,” and the “queen of subtropical fruits.”

In the past, cherimoya could not only ne eaten in South America or Spain. The easily bruised soft fruits could not be transported by distance. But combination of new methods has removed the limitations.

Cushioned by foam plastic, chilled to precise temperatures, and protected by special cartons, cherimoyas are now being shipped thousands kilometers.

Although its rough, notched may not look too inviting , cherimoya has an unusual, delicious flavor, described as a combination of strawberry, banana and pineapple, which more that makes up for its first impression.

The cherimoya is essentially a dessert fruit. It is most often broken or cut open, held in the hand and the flesh scooped out with the spoon.

It can also be purees and used in sauces to be poured over ice cream, mousses and custards.

It has a custardlike texture, accounting for its alternate name, custard apple. Cherimoyas are high in vitamin C.

Cherimoya is basically a sweet fruit: sugar content is high; acids, low. It has moderate amounts of calcium and phosphorus (34 and 35 mg per 100 g). Its vitamin A content is modest, but it is a good source of thiamine, riboflavin and niacin.

Unfortunately, cherimoyas are of the most expensive fruits available for a couple of reasons: The female cherimoya flowers must be hand pollinated to produce fruit.

And because cherimoyas are so fragile they must be harvested and sorted by hand.

All the more reason to savor every bite. When ripe, their skin turns brownish green and yields to light pressure.

Discard its large black seeds. Don’t bother cooking cherimoya, the flavor dissipates with heat.
Cherimoya Fruit

Apple Fruit

2010-04-04T06:57:00.000-07:00

Apple Fruit
Apple and related fruits belong to a special fruit type – the pome. The bulk of the fleshy edible portion derives from the hypanthium or floral cup, not the ovary.

The fruit is five locular containing five seed cavities with generally two seeds each. Seeds are relatively small, black, and mildly poisonous.

Fruiting begins 3 to 5 years after budding, although a few fruits may be produced the second year.

This varies with rootstock. Fruits should be removed from the upper part of the central leader of young trees to encourage growth and prevent leaning.

Fruit are usually thinned to one per spur, with spurs spaced 4 to 6 inches for attainment of marketable size.

Fruit derived from the central flower or king bloom are preferable to retain since they have greater size potential. Apples are generally thinned with chemicals such as the insecticide or it synthetics.

The materials are applied postbloom and cause abscission of developing fruitlets until they reach a size of about 1 inch in length.

Chemical thinning is less expensive than hand thinning, but very dependent on weather during and shortly after chemical application.
Apple Fruit

The story of almond (Prunus dulcis)

2010-03-25T18:34:00.000-07:00

The story of almond (Prunus dulcis)
Almonds are native of Middle East and were probably abundant in ancient times, since they are mentioned several times in the bible.

The Hebrew name for the almond, shakud, means “hasty awakening,” which probably derives from its prolific and fragrant bloom in late winter, ahead of most other orchard species.

Aaron’s rod was made of almond wood, and Jewish people often carry blooming almond branches to synagogues for festivals.

Ancient pagans thought almonds symbolized virginity. Some even used almonds as an emblem of the Virgin Mary.

While symbolizing virginity, almonds were also used as fertility charms and marriage blessings.

Italians used to distribute almonds at wedding as tokens of fruitfulness.

The almond was referred to as the “womb of the world,” suggestive of its supposed both birth-bringing powers.

Reference to the flowering almond in older poetry often meant “hope” according to “the language of flowers.”

However, almond trees have a somewhat conflicting symbolism: giddiness, heedlessness, stupidity, indiscretion, and thoughtlessness.

Almonds were left in King Tutankhamen’s tomb to provide nourishment in his afterlife.

Almonds branches were used as divining rods in Tuscany, Italy.

Almonds have been used as a folk remedy for cancers, tumors, ulcers, corns and calluses. Almonds were thought to prevent intoxication from drinking too much alcohol.

As with other members of Prunus, bitter almonds contain cyanogenic glycosides in seeds, bark and leaves; of eaten in large quantities, they can cease convulsions and death. About 50 to 70 bitter almonds cause death in adults; seven to ten can cause death in children, while three can cause severe poisoning. The sweet almonds of commerce do not contain these compounds.

Phloretin is an antibiotic-like compound found in bark and root extracts; in concentrate form, phloretin can kill certain bacteria.

The major nonfood usage of almond is for oil. Almond oil is highly valued for used in cosmetics and creams, and bitter almond oil is used as an essential oil. The oil is sued to treat various forms of dermatitis.
The story of almond (Prunus dulcis)

Postharvest Factors that Influencing Composition and Quality of Fruits

2010-03-18T18:31:00.000-07:00

Postharvest Factors that Influencing Composition and Quality of Fruits
Environment
Environmental: temperature, relative humidity, atmospheric composition.

Temperature management is the most import tool for extension of shelf life and maintenance of the quality of fresh fruit.

Relative humidity influences water loss, decay development, incidence of some physiological disorders and uniformity of fruit ripening.

Optimal relative humidity for storage of fruits is 85 to 90%. Finally, atmospheric composition (O2, CO2, and C2H2 in particular) can greatly affect respiration rate and storage life.

Handling method
Postharvest handling systems involve the channels though which harvested fruit reaches the processing facility or consumer. Handling methods should be chosen such that they maintain fruit quality and avoid delays.

Time period between harvesting and consumption
Delays between harvesting and cooling or processing may result in direct losses (due to water loss and decay) and indirect losses (decrease in flavor and nutritional quality).
Postharvest Factors that Influencing Composition and Quality of Fruits

Phyllanthus Acidus

2010-02-27T16:25:00.001-08:00

Phyllanthus Acidus
Phyllanthus Acidus is a small tree that grows to a height of 9 m tall. The plant is thought to have originated in Madagascar and is now widespread in Tropical Asia.

The leaves are compound and consists of about 12 pairs of folioles that are glaucous below and linear-lanceolate.

The flowers are small, pinkish and arranged in panicles up to 12 cm long. The fruits are cream colored, globose, six to eight lobed drupes of up to 2.5 cm in diameter that are palatable, apple like in taste, sour and containing four to six seeds.

Burmese eat the fruits to promote appetite, and swallow the sap to induce vomiting and relieve the bowels from costiveness.

In the Philippines the leaves are used externally to calm itchiness and a decoction of the bark is drunk to treat ling disease.

In Indonesia, the leaves are used as counter irritant in sciatica and lumbago.

In Malaysia, the vapors emitted when boiling the roots in water are inhaled to treat cough and headache.
Phyllanthus Acidus

Pitaya – Acanthocereus pitahaya

2010-02-14T18:32:00.000-08:00

Pitaya – Acanthocereus pitahaya
Pitaya is of the cactus family, thus it can with stand drought. It is a tropical fruit, originally from the American continent, found from the Florida coasts to southern Peru.

The term pitaya comes for Haiti and means “scaled fruit”.

In Colombia it can be cultivated from sea level to nearly 5,000 ft. above sea level but its deal habitat is around 2,200 ft.

There are approximately 18 varieties of pitaya. One of them, when ripe, is yellow on the outside and has a transparent white pulp with altitude of tiny black seeds.

Another when ripe has red flesh and pulp.

Though it is more handsome to look at, it has less flavor than its yellow cousin.

There are also native varieties goring in the wild. Flowering begins with the rainy season and the principal harvesting is done in accordance with each region’s rainfall.

The pitaya is an exquisite fruit eaten primarily as a fresh fruit but also used in cocktails and beverages.

The plants can be found in gardens as an ornamental species not only because it is always green but also thanks to its fragrant and lovely flowers.

As all fruits, it contains a high percentage of water. The pitaya, in addition to carbohydrates, contains phosphorus, calcium and ascorbic acid.
Pitaya – Acanthocereus pitahaya

Nutritional Value of Blueberry

2010-01-25T16:51:00.000-08:00

Nutritional Value of Blueberry
Some noteworthy regarding the nutrient compositions of the more commonly available blueberry products as follow:

The raw fruit and the unsweetened frozen fruit supply moderate amounts of calories (about 60 kcal per 100 g) and carbohydrates (14 to 15%). They are good sources of fiber, iron and bioflavonoid (vitamin like substance with reputed beneficial effects when consumed along with vitamin C), and fair to good sources of potassium and vitamin C.
Sweetened frozen blueberries contain nearly double the levels of calories and carbohydrates presents on the raw and the unsweetened frozen berries.
Canned blueberries packed in water are low in calories and carbohydrates because they contain only about two thirds the levels of the nutrients that are supplied by the raw fruit.
Canned blueberries packed in heavy syrup contain about two and one half times the calories and carbohydrates that are present in canned berries packed in water alone.
Blueberry pie is rich in calories (242 kcal per 100 g) and carbohydrates (35%). It is a fair source of potassium and iron.
Blueberry turnovers are very rich in calories (405 kcal per 100 g), carbohydrates (41 %) and fats (25 %). They are good sources of iron, but a poor source of potassium and vitamin C.
Apple blueberry fruit puree (commonly sold as a baby food) supplies moderate amount of calories (68 kcal per 100 g) and carbohydrates (16%). It is a good source of vitamin C and a fair course of potassium.
The color blueberries is due mainly to anthocynin pigments, which are also classified as bioflavonoid.

Nutritional Value of Blueberry

Benefits of Bilberry

2010-01-14T17:50:00.000-08:00

Benefits of Bilberry
Atherosclerosis and high blood pressure
With a well deserved reputation in the treatment of eye disease, bilberry has significant potential benefits for cardiovascular disease as well.

It is rich in anthocyanosides which help it prevent the damage to the interior of blood vessel that allows narrowing to begin.

Bilberry inhibits atherosclerosis, protects the heart during exertion, decreases inflammation and strengthens artery walls – all of which means that bilberry does for blood vessel.

Diabetes
Bilberry’s component anthocyanoside is an active blood sugar reducer. It is weaker than insulin but les toxic. This herb has beneficial effects on many problems that arise due to diabetes.

Diarrhea
Bilberry contains tannins that “tan” the interior lining of the intestines, keeping them from transporting water into the stool. Over the course of one or two days, this action relieves mild diarrhea.

Eye disorders
The anthocyanins in bilberry have potent antioxidant properties that can protect capillaries from free radical damage.

Because capillary damage is the primary factors in a number of eye diseases, such as diabetic retinopathy, glaucoma and cataracts, bilberry extracts are often promoted as a source of protection.

Gout, inflammatory joint disease and rheumatoid arthritis
Anthocyanosides in bilberry, have a collagen stabilizing action.

Collagen is the most abundant protein of the body and is destroyed as a result of gout, inflammatory joint disease and rheumatoid arthritis.

Anthocyanins prevent collagen destruction. They prevent the release and synthesis of compounds that promote inflammation.

They have been proven to have beneficial effects on collagen metabolism on many ways.

Peptic ulcer
In animal studies, cyanidins from bilberry counteract the formation of peptic ulcers caused by alcohol, allergy, nonsteroidal anti inflammatory agents and stress.

Prostatitis
Research has shown that bilberry and blueberry certain complex carbohydrates that keep E. coli bacteria from adhering to the linings of the bladder and the intestine, E. coli is often responsible for prostatitis.
Benefits of Bilberry

Banana and plantains

2009-12-14T20:13:00.000-08:00

Banana and plantains
Bananas and plantains (Musa spp.) are rhizomatous, giant perennial herbs cultivated throughout the tropics for their parthenocarpics, seedless fruits.

They are the fourth most important global food commodity after rice, wheat and milk in terms of gross value of production.

During 1997, their annual world production was estimated to be around 88.47 m tones.

The banana fruits are an important export from South and Central America and the West Indies to North America and Europe, with world trade amounting to nearly 20 m tones annually.

Plantains represent 33% of the world production of Musa and provide up to 25% of the daily carbohydrate intake for 72 millions Africans.

Bananas and plantains thrive in a wide range of environments between 30 degree North and South of the equator.

Bananas are chiefly eaten raw as a dessert fruit, because in the ripe state they are sweet and easily digested. Plantain fruits are unpalatable when raw and must be cooked, fried, pounded, roasted or boiled before consumption.

Expert has highlighted the apparent ambiguity in using the word “Plantain”. To many, plantain implies a cooking banana but in Spanish the word can also be used to mean dessert forms.

In Hindi too, there is no spate world to distinguish cooking starchy cultivars. Plantains are thus, referred to as cooking bananas.

There appears to be no accepted botanical distinction between starchy types, that have to be cooked and sweeter types that can be eaten raw.

Edible bananas are commonly divided into dessert bananas cooking bananas and plantains and bear bananas.

Dessert bananas are palatable when eaten raw at ripening, while other bananas are generally processed by cooking or fermentation before consumption.

The plantains are specific type of cooking banana whose remains starchy at ripening. They are characterized by the orange yellow color of the compound tepal in the flowers and the orange yellow color of the fruit pulp at ripeness.

Fruits are long and slender angular-to-pointed and unpalatable when raw.

Seaths of plantains are slightly waxy, petiole margins are incurved and petiole bases are clasping.

The lamina bases are rounded and peduncles are slightly hairy. Basal flowers are biseriate and parthenocarpics. The fruit skin is glabrous and fruit are indehiscent.
Banana and plantains

Extracting Juice from Fruit

2009-12-04T22:51:00.000-08:00

Extracting Juice from Fruit
The extraction of juice from fruit is an ancient art dating from the earliest of records where wine is often mentioned.

Fermentation of fruit juice so the alcohol content preserved the fermented juice was one of the earliest forms of food preservation by the human species.

With rapid changes taking place in most technologies during the past century, the manufacture of fruit juice had progressed from the farm or cottage industry into the efficient technology of modern food processing.

Throughout the temperature areas of the the world, fruits used for the major quantities of juices are citrus, pome, and grape or vine fruits.

Some of production of stone fruit and berry is carried out but only in small quantities.

Pineapples dominate tropical fruit juice production, with highly flavored fruits such as mango, passionfruit and guava becoming more popular as blending juices.

Methods of extracting fruit juices are dependent upon the structure and edible portion of the fruit. Preservation methods include thermal treatments, freezing, chilling, concentration (drying) and for some clear juices, fine filtration.

Juices may be taken apart by removing volatile flavor complements, water, bitterness and acidity and then recombined to produce a consistent product,

Fruit derived drink bases may be manufactured from the remaining fruit material after the juice has been extracted.
Extracting Juice from Fruit

Lowbush Blueberries

2009-11-10T18:59:00.000-08:00

Lowbush Blueberries
The lowbush blueberries (Vaccinium angustifolium an Vaccinium myrtilloides) seldom grow higher than 0.5 m (1.5 ft).

They are from native stands and are low growing shrubs that spread by underground stems (rhizomes).

Shoots develop form buds on the rhizomes, the roots develop adventitiously and form a dense mat.

The species are native to the northeastern US and Canada, and most of their fruit is harvested from managed, wild stands.

Most lowbush blueberry stands that are commercially harvested are under a 2 year of management where the fields are burned every second year to increased fruit production.

One year wood from rhizomes gives a greater yield than 1 year old wood from 2 year old wood because more buds are produced.

In a “wild” stand 40 to 60 shoots per square meter are desirable to give a yield of approximately 1.5 tons per acre.

Lowbush blueberries are insect pollinated. Because lowbush blueberries are highly self-sterile, it is estimate that pollen from one plant should be available to pollinate flowers of a different genotype.

Harvesting begins when 90% of the fruit is blue in color. The fruit is harvested by a specially designed rake that is combed through shrubs to separate out the fruit. Almost all the fruit is for processing purpose.
Lowbush Blueberries

Lemons

2009-10-25T03:40:00.000-07:00

Lemons
Lemons trees may be grown from nursery root stock, but mostly the fruit is grown on graft made on stock of the sour orange.

Once established, the trees may bear fruit for many years. Since the trees, and particular the fruit, are damaged by freezing temperatures, they may have to be protected in cold weather.

Lemons are produced in United States, mainly in California and Arizona.

They are harvested when the skin in green or silver in color and ripened to a yellow color in bins, the air of which contains some ethylene.

Most lemons are marketed in the fresh state, and as such are handled in much the same manner as are grapefruit.

Cooled to about 32 degree F and held at this temperature, fresh lemons have a storage life of 1 – 4 months.

Some lemon juice is prepared and frozen as a lemonade concentrate. The fruit is washed, sized and inspected, after which the juice is extracted and screened.

Sugar is added to provide a soluble solid to acid ration of 14:1 – 19:1. The mixture is then evaporated at low temperature under vacuum to provide a 5:1 concentrate.

The screen pulp (which contains some liquid) is then added to the concentrate to provide 2.4 – 4% pulp by volume.

The concentrate mixture is frozen to a slush having a temperature of 25 degree F ( - 3.9% degree C) in a refrigerated heat exchanger.

The slush is filled into cans, the cans sealed and conveyed through a cold air tunnel until the product is cooled to a temperature of – 18 degree F (-27 degree C) or lower.

Some lemon juice is evaporated to a concentration of about 2:1 and packaged in glass or plastic containers with 0.1% sodium benzoate. Pulp and sugar are not added to this product, which requires no refrigeration. Pectin is manufactured from lemon peel as in the case of grapefruit.
Lemons

Processed Banana

2009-10-06T00:08:00.000-07:00

Processed Banana
Bananas are considered the fourth most important food crop in the world, after the three main cereals rice, wheat and corn.

World production statistics are not very accurate as in many countries bananas are produced in home gardens or small plots that often escape the reporting.

For many years fresh bananas have had the highest per-capita consumption of any fresh fruit in the U.S. They displaced apples in the early 1990’s.

In the tropical countries of all continents, bananas have been a staple food for centuries.

The seedless bananas consumed today in the industrialized countries are the result of long painstaking selection and breeding, some done by our primitive ancestors.

Until a few years ago banana seeds from seminal verities were used in breeding. Tissue culture is widely used at present to improve the verities.

Although fresh bananas are widely consumed in develop countries, the consumption of processed banana products is less than that of other processed fruits. Several attempts to launch consumer products such as canned sliced bananas in syrup have failed.

This is partially because fresh ripe bananas are readily available year-round, even in the northern countries, thanks to a remarkable logistics and marketing system.

On the other hand, seasonal crops such as apples produce an abundant crop in a short time.

In the not too distant past, the only way to use so many apples in the short crop period was to process them into products such as juice and applesauce.

There is no such pressure with bananas, they are produced any time of the year with little volume variation.

Therefore, the volume of processed banana products has developed slowly. Also this situation makes the quality of the processed banana products vulnerable to comparison with the readily available fresh “real thing.”

Canned peaches in syrup do not resemble fresh peaches in flavor and aroma, but between crops one either has canned peaches or no peaches at all.

Processed bananas are still produced mostly from rejected of the fresh banana trade. Therefore, the varieties used are the same as for fresh fruit, but there has been a decline in the number of varieties being grown, resulting in only a few selected varieties and sub-varieties of the Cavendish type being used for processing.
Processed Banana

Mango

2009-09-26T22:09:00.000-07:00

Mango
Mango is commonly eaten fresh and depending upon the cultivar may be consumed at an immature (unripe, green peel) stage or when fully ripe.

In addition, the pulp may be cooked, dried, preserved frozen or powdered.

Mango pulp may be incorporated into beverage, desserts, ice cream sorbets, preserves, jellies, fruit salads, chutneys, pickles, canned in syrup, pureed and dried.

Mangos are a rich source of vitamins A and C and have recently been found to be high in anti-cancer antioxidants and phenols.

Historically there have been many reported medicinal uses of the sap (latex), flowers, seeds and leaves for use as astringents, treating diarrhea, hemorrhages, fever hypertension and hemorrhoids.
Mango

Almond: Origin and History of Cultivation

2009-09-16T10:53:00.000-07:00

Almond: Origin and History of Cultivation
Almond and related species are nature to the Mediterranean climate region of the Middle East (Pakistan eastward to Syria ad Turkey).

The almond and its close relative, the peach, probably evolved from the same ancestral species in south central Asia.

The original population of peach-almond progenitor species was separated by the formation of mountain ranges in southern Asia millions of years ago.

The resulting climate change allowed almonds to evolved in the arid western part of this region, while peaches evolved in the humid eastern of south central China.

Almonds were domesticated at least by 3000 BC, and perhaps much earlier, since wild almonds have been unearthed in Greek archaeological sites dating to 8000 BC.

In the wild state most species of almonds are bitter and unpalatable, as they contain the cyanide-releasing compound amygdalin.

Presence of amygdalin in almonds is controlled by a single dominant gene; thus, a simple mutation would produce non bitter almonds, and by chance, early farmers found these trees occasionally.

Trial and error combined with the selection of the best tasting almonds of plant new trees eventually led to the domestication of modern, sweet almonds.

The almond was spread along the shores of the Mediterranean in northern Africa and southern Europe by Egyptians Greeks, and Romans.

It was brought to California in the 1700s, by Spanish padres who settle the mission at Santa Barbara.

Larger plantings did not occur until the mid 1800s.

Around the turn of the century, the industry started in California, due to development of superior cultivars in the late 1800s.

Tariffs on almond imports were levied to protect the industry. For then until about 1960, the industry grew at a moderate pace, but acreage and production have increased several folds since then, making California the clear world leader in almond production.
Almond: Origin and History of Cultivation

Citrus

2009-09-01T04:02:00.000-07:00

Citrus
Botanically, citrus varieties are forms of berry fruits n which the hairs inside the ovary walls form juice sacs.

Epicarp is the familiar highly colored, oil bearing outer layer. Both juice and oils are now valuable commodities in all citrus varieties and the recovery of both material is important to the economics of processing.

Many different processes are used world-wide for citrus types with a two stage operation being widely employed. In a typical process, the fruit passes over an abrasive surface or roller where the sacs in the epicarp are pierced and oil washed away by water spray.

The resulting oil-in-water emulsion is screened to remove vegetable debris and oil is separated by centrifugation and then dried and packed.

The rasped fruit then moved onto an extractor where the juice is removed leaving albedo (pith) and peel (flavedo).

Various juice extractors have been used with fruit being encompassed in a roll mill or screw press, or the juice bearing material reamered out.

Expressed juice is subjected to screening (sometimes referred to as finishing) before being further processed.

Limes are normally processed in a slightly different manner. Washed fruit is compressed in a screw press to yield a pulpy juice that typically also contains the oil emulsion.

Larger pieces of pulp are screened out and in the classical process, juice and oil emulsion are fed to large tanks where a natural separation process occurs.

Naturally occurring enzymes, which may be enhanced by the addition of commercially available synthetic pectolytic enzymes, clarify the juice while the oil bearing emulsion and pulp settle to the top of the tank. At the same time other debris settles below the clarified layer.

Clarified juice is then typically filtered and concentrated while oil bearing emulsion is steam distilled. The process often requires a period of some hours of heating before actual distillation starts and it is in this way that the oil is brought to the specification required by the consumer.

Stream distillation of lime oils usually brings about a number of changes to the components present in the undistilled oil.

The fate of citrus juices both during and after processing will vary with their subsequent use. Whereas lime juice us normally available only as a clarified juice, lemon and orange juices are available both clear and cloudy.

Because of the very high natural acidity (up to 8% s citric acid) of lime and lemon juices, clarification can take place using unpasteurised juices which will not normally ferment.

Orange juice must be treated differently. Clarification is carried out by addition of pectolytic enzymes after pasteurization to destroy microbiological activity.

As with soft drinks fruit juices, the bulk of citrus are subjected to concentration to facilitate shipping and during the process, volatile component are usually collected separately from the juice concentrate.

Both oil an water phase volatile fractions are collected from processes and these are widely used in flavorings.
Citrus

Harvesting Blueberry

2009-08-03T17:41:00.000-07:00

Harvesting Blueberry
August into September is a special time of great activity. The season lasts from four to six weeks, and the berries must be harvest during fine weather while they are dry.

It coincides with school holidays, so many school children and students are able to work on the blueberry fields and earn a good wage.

Plenty of blueberry farms still rely on hand rakers who are paid for piece according to the weight or volume they harvest.

Some pick into a standard box or basket and this is the unit by which they are paid.

Crew bosses supervise the operation in the field and are paid according to the weight picked by the rakers under their charge.

Machine harvesting has become the norm on blueberry barrens or large, relatively level fields with sufficient acreage to justify the capital expenditure. This has been possible since the 1980s when the removal of weeds using herbicides became de rigueur.

All sort of machine have been tried.

One of the most successful and widely accepted of these larger machines is the Bragg harvester.

Mounted alongside a tractor, this harvester operates on the same raking or combing principles as the hand held rakes. It needs just one skilled tractor driver to operate it.

These harvesters enable blueberry growers to harvest their crops more economically and are invaluable where it is difficult to find sufficient people willing and able to harvest the crop by hand for as mutually agreeable rate of pay.

These machines have, however left a large number of Native American workers without their traditional summer jobs.

Most wild blueberries are grown in areas that also rely heavily on tourism especially in Maine. The harvest provides a time of celebration for tourist and local communities alike.

There are blueberry festivals which have a carnival atmosphere with games, procession and other entertainments.

Individual quick frozen (IQF) berries are frozen as they pass through a tunnel through which freezing air pumped as the berries are blown through.

By the time fruit reaches the end of the tunnel it is frozen. From this stage the fruit is either packed ungraded or it is color sorted to remove those that are unripe or other impurities.

Modern laser technology is being used to remove over 99 percent of unwanted material and can cope with more than 8,000 Lbs. (3,600 kg) an hour passing down the line.

Rejected fruit is blown out by a steam of air form a jet ejector, which is activated as the laser detects it.

IQF fruit has a shelf life of two years when stored in a suitable freezer. Bulk freezing of clean-washed, air dried fruit without using IQF methods results in a pack with mixed quality fruit, much of which has frozen as a mass instead of an individual berries, but it is suitable for sale to some processors for juice production.
Harvesting Blueberry

Cranberries

2009-07-27T17:11:00.000-07:00

Cranberries
Cranberries (Vaccinium macrocapron) for millennia have been part of the diet of North Americans and used for medicinal purposes in folk medicine.

Although cranberries are most familiar to consumers in North America, close relatives of the cranberry are also consumed in Northern Europe and Asia.

In North America and Europe, cranberries are primarily processed and consumed in the form of cranberry juice cocktails, and cranberry fruit drinks, with the oldest cranberry juice recipe dating back to 1683.

Cranberries have only been cultivated for the last 150 year; therefore, relative to grapes and other cultivated fruits, there is little genetic diversity.

The typical annual crop size is approximately 500 million pounds, with 60% being used directly in beverages, 35% being processed into sauces and concentrates that are mostly made into beverages and 5% being consumed fresh.

Cranberries are popular with consumers because of their bitter taste, and because of their positive implication for health as a functional food, they are one of the first functional foods in America.

As a functional food, cranberry juice is associated with protection from urinary tract infection.

Cranberry juice may also be useful for promoting cardiovascular health and inhibiting cancer development, and suggestions have also been made regarding cranberry applications for improving oral and gastric health.
Cranberries

Cavendish Banana

2009-07-20T17:53:00.000-07:00

Cavendish Banana
Cavendish banana is common in the world banana trade. It is cultivars originating in Vietnam and China.

It becomes replacement for Gros Michel banana in the 1950s. Bananas first became widely popular in the 1800s, when railway companies started establishing plantations of Gros Michel or “Big Michael” bananas along their tracks.

These bananas could be easily transported once they were ripe, generating double profits for the railway by allowing the company to charge for passengers and freight, and to transport a costly exotic food on the same train.

By the 1920s, however, a problem was starting to develop with the Big Michael cultivar; the bananas were susceptible to Panama Disease, a fungus which attacks and kills banana plants. In the 1950s, it was clear that this cultivar was in trouble, and the Cavendish banana was selected to replace it.

Cavendish banana plantations can be found in Latin America, Africa and Southeast Asia and the bulk of bananas on the shelves of Western supermarkets are Cavendish banana.

Cavendish banana range from approximately 15-25 c, in length and are used in baking, fruit salads, and to compliment foods.

The outer skin is partially green when sold in food markets and turns yellow when it ripens. When over-ripe, the skin will turn black and the flesh becomes mushy.

Bananas ripen naturally and are at their peak ripeness when the peel is all yellow with a few dark brown specks beginning to appear.

The Cavendish is quite possibly the world’s perfect food. They are nutritious and convenient, there are cheap and consistently available.

Americans eat more bananas than any other kind of fresh fruit, averaging about 26.2 pounds of them per year, per person.

It also turn out that 100 billion Cavendish bananas consumed annually worldwide are perfect from a genetic standpoint, every single one a duplicate of every other.
Cavendish Banana

Preharvest Factors Influencing Composition and Quality of Fruits

2009-07-13T11:38:00.000-07:00

Preharvest Factors Influencing Composition and Quality of Fruits
Genetic: selection of cultivar, rootstocks.
Cultivar and rootstock selection are important because there are often differences in raw fruit composition, postharvest-life potential, and response to processing.
In many cases fruit cultivars grown for fresh market sale are not optimal cultivars for processing.

Climatic: temperature, light, wind.
Climatic factors may have a strong influence on nutritional quality of fruits.
Light intensity significantly affects vitamin concentration and temperature influences transpiration rate, which will affect mineral uptake and metabolism.

Cultural practices: soil type, soil nutrient and water supply, pruning, thinning, pest control.
Fertilizer addition may significantly affect the mineral content of fruit, while other practice such as pruning and thinning may influence nutritional composition by changing fruit load and size.

Preharvest Factors Influencing Composition and Quality of Fruits

Melons

2009-07-06T18:49:00.000-07:00

Melons
Melons belong, as do squash, to the cucumber.

There are to general types, the cucumis species, which includes muskmelon, cantaloupe and honeydew melons and the citrullus species, including the watermelon and the Chinese watermelon.

There are numerous varieties of melon.

Although they may be grown in almost any of the 50 states, except possibly Alaska, cucumis species require warm weather for good growth and 75 – 130 days from planting to harvesting; therefore, most are grown commercially in the southern states.

The citrullus species are grown in the South, but can also be grown those northern states where 130 – 140 days of growing weather prevail. In warmer climates, about 85 days are required from planting to maturity.

Melons are planted as seed but may be started in greenhouses or hot frames and set out as plants.

Melons do not improve in flavor after harvesting, hence, are picked when fully ripe.

Care must be taken to prevent bruising during harvesting and handling. Melons are mostly handled as the fresh product.

At packing plant, melons are washed, drained, dried and shipped to retail markets in wooden crates.

Melons are not preserved by drying. Some melons are frozen as melon balls.

In preparations for freezing, the melons are halved, the seeds are removed. And the melon meat is removed in ball-shaped pieces.

The melon balls are washed with sprays of water drained and filled into liquid-tight cartons and covered with syrup (25-30% sugar), and the cartons are sealed.

This product is frozen and stored at 0 degree F or below until shipped to the retailer.

Frozen melons should be held at 0 degree F or below until sold to the consumer. Some melons used in the production of fresh fruit salad.
Melons

Fruit Juice Processing

2009-06-29T17:06:00.000-07:00

Fruit Juice Processing
The extraction of juice from fruit is an ancient art dating from the earliest of records, where wine often mentioned.

Fermentation of fruit juice so the alcohol content preserved the fermented juice was one of the earliest forms of food preservation by the human species.

With rapid changes taking places in most technologists during the past century, the manufacturer of fruit juice has progressed from the farm or cottage industry into the efficient technology of modern food processing.

Throughout the temperate areas of the world, fruits used for the major quantities of juices are citrus (predominantly orange), pome, and grape or vine fruits.

Some production of stone fruit and berry juices is carried out but only in small quantities.

Pineapple dominates tropical fruit juice production, with highly flavored fruits such as mango, passionfruit and guava becoming more popular as blending juices.

Methods of extracting fruit juices are dependent upon the structure and edible portion of the fruit.

Preservation methods include thermal treatments, freezing, chilling, concentration (drying) and for some clear juices, fine filtration.

Juices may taken apart by removing volatile flavor components, water, bitter and acidity and then recombined to produce a consistent product.

Fruit derived drink bases may be manufactured from the remaining fruit material after the juice has been extracted.
Fruit Juice Processing

World Production and Yield of Mango

2009-06-22T17:34:00.000-07:00

World Production and Yield of Mango
There is an estimated 3.7 million ha of mango worldwide. Mango production in 2004 was estimated at 26.6 million ton, ranked seventh in worldwide fruit production behind banana, grape, organs, apple, coconut and plantain.

The top ten mango-producing countries based on area of production include India, China, Thailand, Mexico, Indonesia, the Philippines, Nigeria, Pakistan, Guinea and Brazil.

The top five largest mango-exporting countries are Mexico, India, Brazil, Peru and the Philippines with exports worldwide valued at US$560.4 million.

The top five mango importing countries are the USA, the Netherlands, the United Arab Emirates, Saudi Arabia and Bangladesh with imports valued at US$703.9 million.

Fruit are available year round depending upon production location and cultivar.

Production per ha varies greatly with average yields of 2-6 t/ha being common in some regions and with highest yields reported to be 10-30 t/ha.

Average yields for productive orchards range form 22 to 25 t/ha.
World Production and Yield of Mango

Almond: Origins and History of Cultivations

2009-06-15T17:34:00.000-07:00

Almond: Origins and History of Cultivations
Almond and related species are native to the Mediterranean climate region of the Middle East (Pakistan eastward to Syria and Turkey).

The almond and its close relative, the peach probably evolved from the same ancestral species in south-central Asia.

The regional population of peach-almond progenitor species was separated by the formation of mountain ranges in southern Asian millions of years ago.

The resulting climate change allowed almonds to evolve on the arid western part of this region, while peaches evolved in the humid eastern areas of south-central China.

Almonds were domesticated at least by 3000 BC, and perhaps much earlier, since wild almonds have been unearthed in Greek archaeological sites dating to 8000 BC.

In the wild state, most species of almonds are bitter and unpalatable, as they contain the cyanide releasing compound amygdalin.

Presence of amygdalin in almonds, and by chance, early farmers found these trees occasionally.

Trial and errors combined with selection of the best tasting almonds to plant new trees eventually led to the domestication of modern, sweet almonds.

The almond was spread along the shores of the Mediterranean in northern Africa and southern Europe by Egyptians, Greeks and Romans.

It was brought to California in the 1700s by Spanish padres who settled the mission at Santa Barbara.

Larger plantings did not occur until the mid 1800s. Around the turn of century, the industry started in California, due to development of superior cultivars in the late 1800s.

Tariffs on almond imports were levied to protect the industry.

From then until about 1960, the industry grew at a moderate pace, but acreage and production have decreased several folds since then, making California the clear world leader in almond production.

In 2004, there were 550,000 acres of almonds in California, making it the most widely planted tree crop in the state.
Almond: Origins and History of Cultivations

Blueberry: Highbush and Rabbiteye

2009-06-08T17:08:00.000-07:00

Blueberry: Highbush and Rabbiteye
The blueberry belongs to the Ericaceae family, subfamily Vacciniaceae. Blueberries are found in many areas of the world but have gained greatest acceptance in the US and Canada.

The true blueberries belong to the ancient genus Vaccinium, subgenus Cyanococcus.

The blueberry has specific requirements regarding climate and soil.

The blueberry is a many seeded berry with small, soft seeds that allows it to be accepted by consumers who do not find the seeds objectionable.

Blueberries are a fast growing fruit crop with the fruit maturing 2 to 3 months after flowering.

After reaching its permanent color, the blueberry changes little in size and continues it improve in flavor and sweetness.

There are both wild and cultivated blueberry species. Blueberry varieties originate form the hybridization and breeding of native wild species.

Blueberry varieties are classified as early, early midseason, midseason, late season and late season according to time of maturity.

The cultivated blueberries are highbush and rabbiteye. The blueberry harvested commercially but not cultivated is the lowbush.

The highbush blueberry (Vaccinium corymbosum and Vaccinium australe) range in height from 1.5 to 7 m (5 to 23 ft) and like sunny, acidic areas with a pH between 4 and 5.

These blueberries are shallow-rooted plants and are characterized by the lack of root hairs.

These fine, fibrous roots require an open, porous soil for ease of growth. Blueberry roots are associated with mycorrhizal fungi in the soil that aid the plant in nutrient in nutrient absorption.

These blueberries usually require 6 to 8 years to reach full production. Fruit for use in the fresh market is hand-harvested while machine harvested fruit goes mainly to the processing market.

Major production areas are Michigan, New Jersey, North Carolina, Arkansas, Washington, Oregon, British Columbia, Canada, Europe, New Zealand and Australia.

The rabbiteye blueberry (Vaccinium ashei) can attain heights of approximately 10 m (33 ft) and re extremely vigorous, productive types with fruit similar to that of the highbush cultivars.

Rabbiteye are not winter hardy, but are drought tolerant. In the US, they are grown primarily in the southeastern areas.

It has a short chilling requirement, tolerant to a relative wide soil pH range and high temperatures.

Result suggest fertilization and fruit set of pollinated rabbiteye blueberries can be greatly impaired by even mild freezes (-1 to -2 degree C), whereas, appropriately timed applications of gibberallic acid can result in little reduction in fruit set even after moderate freezes ( -3 to -4 degree C) of blueberries during bloom.

This fruit can be hand or machine harvested.
Blueberry: Highbush and Rabbiteye

Lemon

2009-06-01T17:07:00.000-07:00

Lemon
Lemons are the fruits of the tree Citrus limon L. Burm. which is extensively cultivated in Sicily, Italy and California and to a limited extent in Florida, Spain, Brazil and Argentina although the tree will grow in many other areas having a typical Mediterranean type of climate.

The ovoid fruits are from 2.5 to 4 inch in length, the yellow rind enclosing 8 to 10 fleshy segments, the cells of which contain a very acidic juice.

The essential oil is recovered from the peel by cold expression or by distillation, depending upon the region of production.
Lemon

Mango: Taxonomy

2009-05-25T19:10:00.000-07:00

Mango: Taxonomy
The mango, Mangifera indica L., is the most economically important fruit crop in the Anacardiaceae (cashew or poison ivy family).

Other important members of this family include cashew, pistachio and the mombins (spondias spp.).

The family contains 73 genera and about 600 to 700 species, distinguished by the bark and caustic oils in leaves, bark and fruits.

Several species, including mango, can cause some form of dermatitis in humans.

It is therefore ironic that two of the most delectable nuts and one of the world’s major fruit crops come from this family.

Mangifera contains about 30 species, although some authors put the numbers as high as 69.

Up to 15 other species produce edible fruit, including the water mango, M. laurina and M. sylvatica, the wild, forest mango from which M. indica is thought to have descended.
Mango: Taxonomy

Fruits Beverage

2009-05-18T21:24:00.000-07:00

Fruits Beverage
Fruit always played an important role in human nutrition.

However, before the 20th century, drinking squeezed fruit juice was the privilege of a few.

Welch was the first to reserve grape juice with heat treatment in America in 1869, followed by Muller-Thurgan in Switzerland in 1896.

Thus began the production of preserved fruit juices, which was followed by a huge development in the 20th century.

The role of vitamins and minerals in the human body was discovered at that time, which triggered substantial changes in eating habits.

Consequently, fruit consumption has become an everyday need.

Due to the revolutionary development of technical equipment, the appearance of chemicals and biological substances (enzymes, clarifying and flavoring agents), and the applications of new technological procedures, especially the aseptic technique – which enabled the production of fruit juices without preservatives – of fruit juice production became widespread.
Fruits Beverage

Fruits and Veggies

2009-05-11T00:22:00.000-07:00

Fruits and Veggies
No matter what your health concerns – preventing cancer, heart disease, diabetes, obesity, high blood pressure, whatever – the bottom-line massage from every health organization (including the American Heart Association; the American Cancer Society; the National Heart, Lung and Blood Institute; and the USDA) is to eat more fruits and vegetarians.

Yet more than 90 percent of Americans fail to consume the recommended amount.

Ideally, you should include a hefty portion of fruit and veggies in every meal and snack.

Here are some tips to help you boost your intake of these carbohydrate-rich foods that not only fuel your muscles but also protect your good health:

Whip together a fruit smoothie for breakfast: orange juice, banana, frozen berries

To your egg (white) omelet, add diced pepper, tomato, mushrooms

Add blueberries or sliced banana to pancakes; top with applesauce

No fresh fruit for your cereal? Use canned peaches, raisins or frozen berries

Put leftover dinner veggies into your lunchtime salad or soup

Keep within easy reach grap-and-go snack, such as small boxes of raisins, trail mix dried fruit, frozen 100 percent juice bars, cherry tomatoes, baby carrots and celery sticks.

Add shredded carrots to casseroles, chili, lasagna, meatloaf or soup

Fruits and Veggies

Nutritional value of Banana

2009-05-04T20:48:00.000-07:00

Nutritional value of Banana
Healthy, filling and even already wrapped for the consumer, bananas are one of nature’s ideal foods and the world’s most popular fruit.

They are undoubtedly an extremely healthy food, and the healthy conscious late 1990s is a highly appropriate point at which to begin a study of the expanding international banana trade.

Bananas contain nearly all the essential vitamins – in particular vitamins C, B6 (pyridoxine), B2 (riboflavin) and folate – as well as magnesium and potassium.

Potassium is a vital mineral for muscle development and also helps to regulate blood pressure.

These advantages are demonstrated strongly in comparison with other fruits but, equally importantly, bananas also have discernible health and nutrition advantages by comparison with other snack foods, notably chocolate bars.

No other fruit is so readily or so widely eaten as a snack in developed countries. Bananas also rarely cause allergic reactions, apart from migraine headache and indigestion in a few adults, and are a popular first solid food for babies.

They are also useful for treating childhood stomach upsets, although there is as yet no firm evidence to support the theory that bananas may help cell and mucus production in the stomach lining, thereby healing ulcers and preventing new ones.

Aside from these general properties, the banana industry has been assiduous in promoting the use of the fruit for specific dietary needs, most notably by sportspeople such as tennis player and racing cyclists, who have an increased need for vitamins and minerals as well as for carbohydrates without associated fats.

Bananas also contain a high level of natural sugar, in both their fresh and dried form, which they release quickly into the blood stream.

The banana industry has also pointed out that the unique combination of vitamins and sugars within bananas releases energy into the body over a long time, improving stamina and the powers of endurance and concentration.
Nutritional value of Banana

Blueberries

2009-04-27T07:38:00.000-07:00

Blueberries
Blueberries (family, Ericaceae; genus, Vaccinium) are indigenous to North America.

The Vaccinium genus consists of many species, which have edible fruits.

Like bilberry (V. myrtillus), cranberry (V. macrocarpon), lingonberry (V. oxycoccus), and huckleberry (V. ovatum and V. vaccillans), blueberries are valued fruits.

Native American enjoyed fresh blueberries and also dried them for use with other foods.

They are believed to use blueberry roots and leaves as medicine.

A tea made from blueberry leaves was considered good for blood and blueberry juice was used to treat cough.

These early insights and experiences about health benefits of blueberries are now being corroborated.

Experts showed that blueberry leaves have higher phenolic and antioxidants values than the fruit tissues. In laboratory studies, dried extract of blueberries having high antioxidants reversed signs of aging.

Other studies have shown that specific wild blueberry extracts may have anti-adhesion and chemopreventive properties.

Thus, the blueberries are emerging as a functional fruit for improving health and quality of life.
Blueberries

History of Selection and Improvement of Blueberries

2009-04-20T21:26:00.000-07:00

History of Selection and Improvement of Blueberries
During the 1890s, various plant scientists in Maine, Michigan, New York, Rhode Island, and other areas made limited efforts to select and transplant particularly good wild bushes for commercial production.

None of these was successful.

Recognizing both the potential widespread commercial value of the blueberry and the demand for the fruit on the Boston market, Dr. Frederick V. Coville, a botanist with the United States Department of Agriculture, began extensive research on the plant in 1906.

He joined forces with the commercial grower who had been instructing her workers to select and transplant especially good will blueberry plants from the wetlands surrounding her bog.

After discovery the plants’ soil requirements, Dr. Coville de devoted another two years to their culture from seed to fruit and investigated methods of propagating and pollinating the bushes.

In 1908, the first wild highbush blueberry plant for breeding purpose was selected in Greenfield, New Hampshire and named ‘Brooks.’

By the time of his death in 1937, Dr. Coville had propagated over 68,000 seedlings, from which he had selected and introduced 15 improved cultivars (some of them third generation hybrids).

Coville and others realized that interspecific crosses could readily be made between species with the same chromosome number (homoploids).

He recorded successful hybrids between Vaccinium stamineum L. (deerberry) and V. myrtilloides Mich. as well as between V. melanocarpum Mohr. and V. myrtilloides Mich.

The discovery of interspecific hybridization permitted plant breeders to combine desirable traits (such as cold hardiness, higher sugar content, and drought tolerance) of several species into a single plant.

Interspecific hybridization ensures the diversification not only of the blueberry industry but also of the gene pool available to growers.

This diversification is nature’s way of guaranteeing that no single natural calamity will obliterate blueberry production.

To extend the range of blueberry production into northern areas, breeders following Dr. Coville’s lead have crossed the highbush with the lowbush species to reduce plant height, thus taking advantage of insulating snow cover, while at the same time increasing fruit size.

Many of the progeny also have flexible canes that bend but do not break, under snow.

The half highs are often twiggy and strongly rhizomatous, and they may spread out of their rows when planted too far south.
History of Selection and Improvement of Blueberries

Cultivars of Mango

2009-04-13T20:58:00.000-07:00

Cultivars of Mango
The Indian subcontinent is very rich in mango flora. All the mango cultivars originated as superior chance seedlings arising from natural crossing or gene mutation.

Some of these selections were later maintained true to type through sexual propagations.

Almost all these cultivars are monoembryonic types. However, expert compiled a list of 793 mango cultivars all over the world.

Over a frozen poly-embryonic cultivars of mango exist in India, but their fruit quality is inferior and size is also small.

These include Bappakai, Chandrakaran, Goa, Kurukkan, Olour, Bellary, Kasargod, Mazagaon, Nileswar Dwarf, and Salem and are mostly confined to the southern states of India, especially on the west coast.

In addition, polyembryonic cultivars reported from other countries of the world are Cambodiana, Carabao, Cecil, Higgins, Paho, Peach/Apricot, Pico, Sabre, Saigon, Simmonds, Samini and Starwberry.

Of the huge germplasm only a few cultivars which are location specific, are grown commercially.

In the Philippines, Carabao and Pico cultivars in their collection are cultivated. In Hawaii, Pierie and Haden are the most widely grown cultivars, while in Florida it is Tommy Atkins, although several mango cultivars exist in their collection.

The Fijian commercial mango cultivars include Fiji, Peach, Jarra, Parrot and Kerosene.
In India, of the arboreta of approximately a thousand cultivars, only 25 – 40 mango varieties are grown commercially.
Cultivars of Mango

Fruit Crops

2009-04-04T19:41:00.001-07:00

Fruit Crops
Humankind’s relationship with fruiting plants began long before the origins of agriculture in 8,000 to 10,000 BC, when all human beings practiced the hunter-gatherer lifestyle.

Fruits were mainstays of out diet, being excellent sources of fiber, vitamins, and other healthful or medicinal compounds unbeknownst to us then.

While cereal grains, such as wheat and barley, were probably the crop plants domesticated by humans several of today’s fruit crops were not far behind, since they were native to the very same area – the Fertile Crescent of Asia Minor.

Domestication of wild fruiting plants may have been inadvertent; the first groves of fruit trees probably sprang from seeds thrown in waste heaps at the edge of village.

Careful observation and selection for useful traits, such as larger size better taste and higher yield, started the transformation of those wild plants into the crops we cultivated and enjoy today.

During the age of discovery, fruit, sees or live plants were often taken ion transoceanic voyages and exchanges in both directions helped spread many crops throughout the world.

Christopher Columbus and his contemporaries may have not realized the impact they would have on agriculture and society when they brought crops such as coffee and citrus to the New World, returning to Europe with previous unknown, but now common, foods such as cocoa and pineapple.

Today we have well-established world trade networks and sophisticated cultural and post-harvest technologies that allow fruits to be enjoyed throughout much of the year, instead of mere weeks per year as our ancestor experienced.

Global trade has made formerly rare and exotic treats derived from fruit crops commonplace in countries with no hope of cultivating the plants.

Fruits crops are important agricultural commodities; they add tens of billions of dollars per year to the global economy and are major sources of income for developing countries.

Worldwide, over 100 millions acres of land has been devoted to their production, and the livelihood of literally millions of farming depends on continued global trade.
Fruit Crops

Contribution of Fruits to Human Nutrition

2009-03-24T22:10:00.000-07:00

Contribution of Fruits to Human Nutrition
Fruits are not only colorful and flavorful components of our diet, but they also serve as a source of energy, vitamins, minerals and dietary fiber.

The U.S department of Agriculture Dietary Guidelines encourage consumers to enjoy “five a day,” eat at least two servings of fruit and three servings of vegetables each day and to choose fresh, frozen, dried or canned forms of a variety of colors and kinds of fruits and vegetables.

In some countries, consumers are encouraged to eat up to 10 servings of fruits and vegetables per day.

ENERGY (Calories)

Carbohydrates: banana, breadfruit, jackfruit, plantain, dates, prunes, raisin

Proteins and amino acids: nuts, dried apricot, fig

Fats: avocado, olive, nuts

VITAMINS
Fresh fruits and vegetables contribute about 91% of vitamin C, 48% of vitamin A, 27% of vitamin B6, 17% if thiamin and 15% of niacin to the U.S diet.

Vitamin A: apricot, peach, cherry, orange, mango, papaya, persimmon, pineapple, cantaloupe, watermelon

Vitamin C: strawberry, orange, grapefruit, kiwifruit, pineapple, banana apple, cantaloupe

Niacin: peach, banana, orange, apricot

Riboflavin: banana, [peach, orange, apple, avocado

Thiamin: orange, banana, grapefruit, apple

MINERALS
Fresh fruits and vegetables contribute about 26% of the magnesium and 19% of the iron to the U.S diet
The following fruits are important contributors to the supply of indicated minerals in the U.S diet

Potassium: banana, peach, orange, apple, dried fruits such as apricot and prune

Phosphorus: banana, orange, peach, fig, raisin

Calcium: tangerine, grapefruit, orange

Iron: strawberry, banana, apple, orange

DIETARY FIBER

All fruits and nits contribute to dietary fiber. Dietary fiber consists of cellulose, hemicellulose, lignin and pectic substances, which are derived primarily form fruit cell walls and skin.

The dietary fiber content of fruits ranges form 0.5 to 1.5% (fresh weight)

Dietary fiber plays an important role in relieving constipation by increasing water holding capacity of feces. Its consumption is also linked to decreased incidence of cardiovascular disease, diverticulosis, and colon cancer.

ANTIOXIDANTS
Fruits, nuts, and vegetables in the daily diet have been strongly associated with reduced risk for some forms of cancer, heart disease, stroke and other chronic disease. This is attributed, in part, to their content of antioxidant phytochemicals.

Red, blue, and purple fruits (such as apple, blackberry, blueberry, blood orange, cranberry, grape, nectarine, peach, plum, prune, pomegranate, raspberry, and strawberry) are good sources of flavonoids and other phenolic compounds that are positively correlated with antioxidant capacity of the fruit.

Orange-flesh fruits (such as apricot, cantaloupe, mango, nectarine, orange, papaya, peach, persimmon and pineapple) and some red flesh fruits (such as tomato, watermelon and pink grapefruit) are good sources of carotenoids. Availability of lycopene to human is increased during tomato processing.

Contribution of Fruits to Human Nutrition

Mango and health benefits

2009-02-23T20:20:00.000-08:00

Mango and health benefits
Mango is sweet and sour, with a cooling energy. It is rich in amino acids, beta carotene, niacin, vitamin C and E, flavonoids, calcium, iron, magnesium and potassium. Mango also contains pectin, which is useful in lowering blood cholesterol levels.

The fruit is considered yin tonic, providing moistening fluids for the body and quenching thirst. It has alternative (blood purifying), antiseptic, diuretic, and laxative properties.

Mangoes have been used to treat anemia, bleeding gums, clogged pores, constipation, cough, cysts, fever, hypertension, indigestion, nausea, nephritis (kidney inflammation), respiratory ailments, seasickness and weak digestion.

They calm the emotions, benefit the brain, strengthen the heart and provide energy.

Some mango species do no turn red, yellow or orange, which means that with some varieties you are likely to buy them green and must look for other signs or ripeness. A ripe mango yields to the pressure of a fingertip and has a sweet fragrance.

Putting a mango in a paper bag in a warm place helps the ripening process. Avoid shriveled fruits with large, dark areas in their skin, as these are overripe.
Mango and health benefits

Cashew Apples and Cashew Nuts – the History

2009-02-16T22:49:00.000-08:00

Cashew Apples and Cashew Nuts – the History
Brazilian Indian use of cashew nuts and apples is well documented in French, Portuguese and Dutch accounts between 1550 and 1650. The Tupi name acaju became caju in Portuguese and cashew in English.

The juice of the cashew apple has been and still is fermented to make wine. In 1558, Thevet published a drawing of Indians harvesting what were unmistakably cashew fruits and squeezing the juice from apples.

The cashew was probably spread by the Indians as a dooryard garden tree, but there is nor record of systematic planting. It may have been spread by prehistoric Indians into Guianas and eastern Venezuela.

It was probably a dooryard garden plant of the Caribs in the Lesser Antilles. It was not among the plants of the Arawaks of the Greater Antilles, nor was it in Colombia, Central America, or Mexico at the time of the Spanish Conquest. First Spanish accounts were from Venezuela in the mid 16th century.

The Indians roasted cashew nuts in open fires, burning off the caustic shell oil. The Portuguese were quick to adopt the simple Indian techniques of roasting the nuts and making wine from the cashew apples. They occasionally sent some nuts to Lisbon as early as the mid-17th century.

By 1750, cashews quickly were widely planted throughout tropical America, not just for the nuts but as a multiple-purpose garden tree. It made a fine dooryard shade tree, provided the lower branches were pruned.

It was evergreen and pest free, the sap of the trunk should be tapped for an insect repellent, protective varnish. The cashew apple yielded tasty, fresh juice and could be made into preserves. The wine could be distilled for brandy. Excess volunteer trees were cut for firewood and charcoal. Commercial cashew plantations in tropical America were not begun until the 20th century.

Meanwhile, the species had become pantropical. The Portuguese introduced it into India in the 1560s, perhaps more as a source of wine and brandy than for the nuts. Cashew trees were reported in gardens of Cochin on the Malabar Coast and Goa in the 1570s and 1580s. Four hundred years later India remained the world’s main producer of cashew liquor at a rate of about 250,000 gallons a year.
Cashew Apples and Cashew Nuts – the History

Cranberry Fruit

2009-02-09T08:43:00.000-08:00

Cranberry Fruit
Cranberries or botanically name (Vacciunium macrocapron) for millennia have been a part of the diet of North American and used for medicinal purpose in folk medicine. Although cranberries are most familiar to consumers in North America, close relative of the cranberry also consumed in Northern Europe and Asia. In North America and Europe, cranberries are primarily processed and consumed in form of cranberry juices, cranberry juice cocktails, and cranberry fruit juice with the oldest cranberry juice recipe dating back to 1683.

Cranberries have only been cultivated for the last 150 year; therefore, relative to grapes and other cultivated fruits, there is little genetic diversity. The typical annual crop size is approx 500 million pounds, with 60% being used directly in beverages, 35% being processed into sauces and concentrates that are mostly made into beverages, and 5% being consumed fresh.

Cranberries are popular with the consumers because of their bitter-tart taste, and because of their positive implication for health as a functional food, they are one of the first functional foods in America. As a functional food, cranberry juice is associated with protection from urinary tract infections (UTIs). Cranberry juice may also be useful for promoting cardiovascular health and inhibiting cancer development, and suggestions have also been made regarding cranberry applications for improving oral and gastric health.
Cranberry Fruit

Orange Fruit

2009-02-02T14:41:00.000-08:00

Orange Fruit
The orange is utilized as a food to a greater extent than any other citrus fruit. The trees are set out from nursery stock and must be protected from freezing weather. As with other citrus trees some pruning has to be done each year.

The five states that produce oranges commercially are Florida, California, Arizona, Texas and Louisiana, with Florida being by farm, the greatest producer.

About three quarters of all oranges in this country, are used for the production of frozen juice concentrate and for the so-called “fresh” orange juice.

Fresh oranges are pick, and handled much in the same manner as are grapefruit. When picked, the solids to acid ratio should be 12:1 – 18:1. Oranges may be dyed by immersing in a solution of certified food dye at 120 degree F for about 3 min prior to waxing polishing and cooling, since the color of the skin often green when the fruit is picked.

Some oranges are cooled to 32 degree – 40 degree F and others to 40 - 44 degree F depending on variety. They should be held at these temperatures until sold to the consumer, under these conditions, they have storage life of 1 – 3 months, depending on variety.
Orange Fruit

Blueberry Consumption During Colonization Time

2009-01-26T08:00:00.000-08:00

Blueberry Consumption During Colonization Time
Many species of blueberries were plentiful before and during the European colonization of North America, and these were held in high esteem by natives. According to legend, the Great Spirit sent the “star berries” to relieve famine. The berries were so named because of their star-shaped calyx.

Anne Pollard, the 12 years old puritan who was the first ashore after the 1630 landing, wrote that Boston’s Beacon Hill was covered with blueberries.

Josselyn, a New England traveler of the early 1600s, called numerous “Skycoloured” berries a most excellent summer dish that the colonists ate in milk and sweetened worth sugar and spice.

Kalm, Champlain, and other early travelers into the hinterlands of America recorded that the colonists learned from the natives to sun-dry fruit for winter use in puddings, cakes, bread and pemmican.

As a display of generosity and honor, the Iroquois offered fresh blueberry corn bread to the white settlers.

Rather than relying upon uncertain sunlight, natives along the foggy, rainy Northwest pacific coast smoke-dried their blueberries. Today’s fruitcakes and breads are direct descendants of those native favorites.

Fruit of related species are utilized around the world. Spaniards enjoy their native, black, juicy, Maderia whortleberry.

In Jamaica, the sour, red Jamaica bilberry is widely used to make a jelly. The berries of mortima appear on local market in Ecuador and Colombia. The Highlanders of Scotland eat their blueberries in milk or tarts.

Other parts of the highbush blueberry plant were also utilized by both colonists and natives, the leaves, when chewed yield a drug known as vaccinium; a tea made from the leaves and fruit was remedy for diarrhea and suppressed menstruation. Infusions of the flowers and rhizomes were used to treat infant colic, to induce labor and to purify the blood. The strong flexible wood made excellent tool handles.
Blueberry Consumption During Colonization Time

Bananas for Consumption

2009-01-19T16:26:00.000-08:00

Bananas for Consumption
Bananas are ripe when they are solid yellow without any green and are overripe once they develop large brown spot. Unripe bananas contain enzyme inhibitors and are therefore constipating and difficult to digest, whereas ripe bananas do not have the inhibitors and are considered laxative.

Avoid commercial bananas, which are picked unripe and then treated with ethylene gas to hasten ripening during shipment; instead purchase organic bananas and place them in a paper bag to encourage natural ripening. To preserve bananas at the peak of ripeness, store them in the refrigerator, which will turn the skin brown but not adversely affect the flavor, or keep them in the dark, plastic bag sealed with a twist tie.

Use bananas in pudding, pies, fruit salads and smoothies. Bananas blended with water make nourishing banana milk. Snack on them fresh, or try a sandwich of banana and raw almond butter. Freeze peeled bananas and run them through a juicer to make dairy-free “ice cream.” Dried banana chips make a tasty, sweet treat.

People who exceedingly cold, frail, or lethargic should only consume bananas in moderation, as eating them may exacerbate those conditions.
Bananas for Consumption

Healthy Fruit: Banana

2009-01-11T03:00:00.000-08:00

Healthy Fruit: Banana
Bananas are considered cold and have a tendency to move energy inward in the body. They are sweet, being rich in carbohydrates (mostly the sugars glucose and fructose), as well as in folic acid, vitamins B6, and C, potassium, and pectin. They also contain an enzyme that aids in the production of sex hormones. As bananas are high in calories but low in fat, they are an excellent food for pregnant mothers, babies and children.

Bananas provide long term energy and improve stamina. They moisten the ‘yin’ fluid of the body, including the lungs and large intestines, and have some antiseptic activity. They support the friendly intestinal flora (helpful bacteria within our bowel) and stimulate the proliferation of cells that provide a protective coating between the stomach and harsh digestive acids. Bananas also stimulate the production of serotonin, a neurotransmitter that improve sleep and elevate mood.

Bananas have been used to treat alcoholism, arteriosclerosis, celiac disease, colitis, constipation, depression, diarrhea, dyspepsia, exhaustion, hemorrhoids, hypertension, weak muscle and ulcers. They also have been used to help treat insulin shock in diabetics. Ripe bananas are very easy to digest – even easier when mashed – and are recommended for those suffering from weak digestion, vomiting or emaciation.
Healthy Fruit: Banana

Raspberry Fruit

2009-01-05T07:14:00.000-08:00

Raspberry Fruit
The red raspberry was first cultivated about 400 years ago on European soil. Cultivation spread to England and the United States, where the native American raspberry was already well known.

In 1845, Dr. Brinkle of Philadelphia became the first successful producer of raspberry in United States and he originated many varieties. By 1870, this berry had become an important crop in the United States.

The red raspberry is native to the northern United States, and the black raspberry is found in the South. The purple raspberry is a hybrid between the red and the black, and did not become important until about 1900.

The raspberry has a wide range of color. A yellow raspberry is found growing wild in many areas, particularly in Maryland. The Asiatic species of raspberry has a color that ranges though red, orange, yellow, lavender, purple, wine, to black. Even white berries have been found in Alabama and Oregon, and lavender ones in North Carolina. In the West the wild black raspberry is often not quite black, but rather a deep wine in color.

The market berry is usually the cultivated berry and is not red and black. There are many varieties of each that are popular. The market supply runs from mid April through July, and the peak month is July.

A quality berry is plump, with a clean, fresh appearance, a solid, full color, and is usually without adhering caps. Berries with caps attached may be immature. Overripe berries are usually dull in color, soft, and sometime leaky.
Raspberry Fruit

Blueberry in Botany

2008-12-26T08:25:00.000-08:00

Blueberry
Linnaeus grouped all plants into the plant kingdom Plantae, to separate them from animals. The blueberry is further classed with all plant producing flowers and seeds into the division Spermatophyta. The flower has an ovary, thus placing it in the class Angiospermae, and its seedling has two leaves, putting it in the subclass Dicotyledonae.

It is member of the Ericaceae family of plants comprising mostly woody shrubs that grow naturally on acid soils. This is a large family and is found widely distributed throughout the world. It includes, among others, the rhododendrons, azaleas, heathers, heaths, and mountain laurels.

The blueberry belongs to the subfamily Vacciniaceae; the tribe Vaccinieae; the genus Vaccinium; and the subgenus Cyanococcus (from Greek cyano (‘blue”) and coccus (berry).

There are many species. The terms “genus’ (pl. genera) and “species” are most commonly used when discussing plants horticulturally. The first letter of the genus name is always capitalized; the first letter of the species name is lower case. Both are italicized or underlined. Among growers, species are rarely mentioned, but a more specific term, “cultivar,” is common.

The highbush blueberry ranges from 5 – 23 ft in height. The cultivated highbush blueberry was developed primarily from two species: V. corymbosum L. and V. australe Small, though other species have been utilized in modern breeding programs. The letter, name or abbreviated name following the species refers to the person who first named it (e.g., “L” is the abbreviation for Linnaeus).

Wild plants are distributed in sunny, acidic and swampy areas from Nova Scotia and southern Quebec west to Wisconsin and south to northern Florida and southeastern Alabama. Wild southern populations are comprised primarily of V. australe Small, whereas V. corymbosum L. occurs in more northerly areas. Because of rampant hybridization, these species have intermingled and crossed with a half dozen other economically minor species, thus giving rose to various intermediate forms.
Blueberry

Avocado and Health Benefits

2008-12-21T01:11:00.000-08:00

Avocado and Health Benefits
Avocado is a very dense fruit, packed with nutrients. It is especially rich in vitamin A. It also contains plenty of B vitamins, especially, folic acid, calcium, iron, 9 essential amino acids and a mountain of potassium.

The avocado has shown to benefit circulation, lower cholesterol and dilate blood vessels. It’s true that avocados are high in fat – one reason they’ve earned the nick name “butter pear.” But it’s primary fat, monounsaturated oleic acid ((also concentrated in olive oil), acts as an antioxidant to block LDL cholesterol.

In 1996 study in Mexico showed that from 45 subjects who ate avocados every day for just one week experienced an average of 17 percent drop in total blood cholesterol. They cholesterol ratio also changed in a healthy way: Their LDL (low density lipoprotein) and triglycerides dropped significantly while their HDL (high density lipoprotein) levels climbed.

Avocados are also rich in beta-sitosterol which was shown to reduce cholesterol in human studies. Beta sitosterol is a widely prescribed anti-cholesterol drug that interferes with cholesterol absorption, but has serious side effects. Avocados have four times the amount found in oranges that had previously been cited as the richest fruit source of beta sitosterol.

Avocado has been found to have three times the amount of glutathione than in any other fruit. Glutathione is a powerful antioxidant shown to block thirty different carcinogens and to block the proliferation of the AIDS virus in test tube experiments. Studies have revealed a strong correlation between increased glutathione intakes (from food) an decreased risk of oral and pharyngeal cancer.
Avocado and Health Benefits

Durian Fruit

2008-12-01T07:49:00.000-08:00

Durian Fruit
Durian (Durio zibethinus) is one of many tropical fruits native to South East Asia. The capsule fruit is usually large (up to 4 kg) and is characterized by a green to brownish skin fully covered by numerous thick spikes.

Its edible aril is soft and creamy with white or yellowish color. The aril has a sweet taste and strong dominated by fruity (estery) and unique sulfury notes. Due to its unique and highly characteristic flavor, durian is deemed as a delicacy and even regarded as the King of Fruits by local people.

Durian belongs to family Bombacaceae and it chromosome number is 2n = 56. It is a large evergreen tree. Flowers are white or pink in color and arranged in cymes. Fruit is a large, spherical, ovoid, spiny, green to yellow capsule that split into five valves.

Seeds are large and covered with a sweet, puppy, cream-colored, edible aril with one to six seeds per cell. Durian grows well in hot, humid climates with high rainfall. It prefers sandy loam soil. Seed and vegetative means are used for propagation.

This fruit can reduce lethality of alcohol. In India leaves and roots used in a prescription for fever. Leaves also used in medicinal bath during fever. For fruit walls used externally for skin disease.
Durian Fruit

Vitamins, Minerals and Fiber in Fruits

2008-11-23T16:43:00.000-08:00

Vitamins, Minerals and Fiber in Fruits
Vitamins
Fresh fruits and vegetables contribute about 91% of vitamin C, 48% of vitamin A, 27% of vitamin B6, 17% of thiamin and 15% of niacin to U.S diet.

The following fruits are important contributors (based on their vitamin content and the amount consumed) to the supply of indicated vitamins in the U.S diets:

Vitamin A: apricot, peach, cherry orange, mango, papaya, persimmon, pineapple, cantaloupe, watermelon

Vitamin C: strawberry, orange, grapefruit, kiwifruit, pineapple, banana, apple, cantaloupe

Niacin: peach, banana, orange, apricot

Riboflavin: banana, peach, orange, apple, avocado

Thiamin: orange, banana, grapefruit, apple

Minerals
Fresh fruits and vegetables contribute about 26% of the magnesium and 19% of the iron to the U.S diet.

The following fruits are important contributors to the supply of indicated minerals in the U.S diet:

Potassium: banana, peach, orange, apple, dried fruits such as apricot and prune.

Phosphorus: banana, orange, peach, fig, raisin

Calcium: tangerine, grapefruit, orange

Iron: strawberry, banana, apple, orange

Dietary Fiber
All fruits and nuts contribute to dietary fiber. Dietary fiber consists of cellulose, hemicellulose, lignin, and pectic substances, which are derived primarily from fruit cells walls and skin.

The dietary fiber content of fruits ranges from 0.5 to 1.5% (fresh weight basis).

Dietary fiber plays an important role in relieving constipation by increasing water-holding capacity of feces. Its consumption is also linked to decreased incidence of cardiovascular disease, diverticulosis, and colon cancer.
Vitamins, Minerals and Fiber in Fruits

Processing of Apples

2008-11-03T19:15:00.000-08:00

Processing of Apples
For production of apple slices, apples are size graded peeled, cored, sliced and immersed in a 3% salt solution. Just before filling into cans, the slices are rinsed to remove salt. They are then filled into can with 40% sugar solution, the cans are then heat-exhausted, sealed and heat processed.

For the production of frozen apple slices, there are number of procedures , but basically, the slices are immersed in brine subjected to vacuum (in order to remove air), re-immersed in brine, washed and packed with sugar in a ratio of 4 fruit to 1 sugar, the product is then frozen. One method differs in that a bisulfite dip is included to prevent non enzymatic browning.

Some apples are dried, although the volume of this type of product has decreased in recent years. For drying, the peeled, cored and sliced apples are first treated in a weak solution of citric and a bisulfite dip. The bisulfite provides sulfur dioxide that inhibits enzymatic browning. The sulfured slices should be held in refrigerated storage for at least 24 hrs to allow the sulfur dioxide to penetrate the apple slices, the apple slices are eventually spread in the slatted floors of natural draft, loft-type kilns. In the kilns, heated air rises though the apples slice and removes moisture. After the moisture content has reached about 10%, the apples are packaged in moisture proof containers to be used in the bakery trade.
Processing of Apples

Fruit Processing

2008-10-20T07:24:00.000-07:00

Fruit Processing
Most juices are derived from fleshy fruits and these may be conveniently subdivided for processing into three categories.

Fruits which are pulped and their juices removed by pressing e.g., apple, berry fruits
Fruits requiring the use of specialized extraction equipment, e.g., citrus fruits, pineapples
Fruits requiring heat treatment before processing, e.g., tomatoes, stone fruits

In most large fruit processing operations the plant is usually dedicated to one type of fruit.

Citrus fruits are unusual because the outer skin or flavedo is rich in essential oils and other tissues such as the albedo or carpellary membranes contain substances that give rise to bitter flavors. The processing of citrus typically involves separation of these various components as an important principle and for certain products such as comminuted bases, the various components are recombined in different proportions.

The flesh of stone fruits is separated from the stones or pits, not only to facilitate ease of handling, but also because the stones are further processed to obtain both fixed oils and glycosides. Fixed oils, such as those from peach, have application in the cosmetics industry and glycosides may be used as a source of other natural flavoring ingredients such as benzaldehyde.

Another important aspect of the processing of fruits is the presence of pectins. These substances contribute to the viscosity of fruit juices and assist in the suspension of colloidal material and tissue fragments that make up its cloud.

When most fruits are pressed, pectolytic enzymes are released and these will, if not destroyed, clarify and or cause gelling of the juice. Rapid initial processing of freshly pressed juice is therefore an important factor in determining whether cloudy juice is obtained or clear juice, in which case enzymes are allowed to act and may enhanced by the addition of synthetic enzymes in further quantity.
Fruit Processing

Blueberries

2008-10-14T22:04:00.000-07:00

Blueberries
The Blueberry belongs to the Ericaceae family, subfamily Vacciniaceae. Blueberries are found in many areas of the world but gained greatest acceptance in the United States and Canada, the true blueberries belong to the ancient genus Vaccinium, subgenus Cyanococcus.

The blubbery has specific requirements regarding climate and soil. The blueberry is a many seed berry with small, soft seeds that allows it to be accepted by consumers who do not find the seeds objectionable. After reaching its permanent color, the blueberry changes little in size and continues to improve in flavor and sweetness.

There are both wild and cultivated blueberry species. Blueberry varieties originate form hybridization and breeding of native wild species. Blueberry varieties are classified as early, early midseason, midseason, late midseason and late season according to time of maturity. The cultivated blueberries are highbush and rabbiteye. The blueberry harvested commercially but not cultivated in the lowbush.

The highbush blueberry (Vaccinium corymbosum and Vaccinium australe) range in height from 1.5 to 7 m (5 to 23 ft) and like sunny, acidic areas with a pH between 4 and 5. These blueberries are shallow-rooted plants and are characterized by the lack of root hairs. These fine, fibrous roots require an open, porous soil for ease of growth. Blueberry roosts are associated with mycorrhizal fungi in the soil that aid the plant in nutrient absorption. These blueberries usually require 6 to 8 years to reach full production. Fruit for use in the fresh market is hand harvested while machine harvested fruit goes mainly to the processing market. Major production areas are Michigan, New Jersey, North Carolina, Arkansas, Washington, Oregon, British Colombia, Canada, Europe, New Zealand and Australia.

The rabbiteye blueberry (Vaccinium ashei) can attain heights of approximately 10 m (33 ft) and are extremely vigorous, productive types with fruit similar to the of highbush cultivars. Rabbiteyes are not winter hardy, but are drought tolerant. In the United States they are grown primarily in the southeastern areas. It has a short of chilling requirement, tolerant to a relatively wide soil pH range and high temperature. Results suggest fertilization and fruit set of pollinated rabbiteye blueberries can greatly impaired by even mild freezes (-1 to -2 degree C), whereas, appropriately timed application of gibberallic acid can result in little reduction in fruit set even after m0derate freezers (-3 to – 4 degree C) of blueberries during bloom. This fruit can be hand or machine harvested.

The lowbush blueberries (Vaccinium angustifolium and Vaccinium myrtilloides) seldom grown higher than 0.5 (1.5 ft). They are from native stands and low growing shrubs that spread by underground stems (rhizomes). Shoots develop from buds on the rhizomes, the roots develop adventitiously and form a dense mat. These species are natives to the northeastern United States and Canada, and most of their fruit is harvested from managed, wild stands. Most lowbush blueberry stands that are commercially harvested are under a 2 year cycle of management where the fields are burned every second year to increase fruit production. One year wood from rhizomes gives a greater yield than 1 year old wood from 2 year old wood because more buds are produced. In a wild stand, 40 to 60 shoots per square meter are desirable to give a yield of approximately 1.5 tons per acre. Lowbush blueberries are insect pollinated. Because lowbush blueberries are highly self-sterile, it is essential that pollen form one plant should be available to pollinate flowers of a different genotype. Harvesting begins when 90% of the fruit is blue in color. The fruit is harvested by a specially designed rake that is combed through shrubs to separate out of the fruit. Almost all the fruit is for processing purposes.
Blueberries

Classification of Fruits

2008-10-08T01:35:00.000-07:00

Classification of Fruits
Fruit commonly classified by growing region as follows: temperate-zone, subtropical and tropical. Growing region and environmental conditions specific to each region significantly affect fruit quality. Examples of fruit grown in each region are listed below.

Temperate-Zone Fruits
Pome fruits: apple, Asian pear, European pear, quince
Stone fruits: apricot, cherry, nectarine, peach, plum
Small fruits and berries: grape (European and American types), strawberry, raspberry, blueberry, blackberry, cranberry.

Subtropical Fruits
Citrus fruits: grapefruit, lemon, lime, orange, pummelo, tangerine and mandarin
Noncitrus fruits: avocado, cherimoya, fig, kiwifruit, Olive, pomegranate

Tropical fruit
Major tropical fruits: banana, mango, papaya, pineapple
Minor tropical fruits: carambola, cashew apple, durian, guava, longan, lychee, mangosteen, passion fruit, rambutan, sapota, tamarind.
Classification of Fruits

Apples

2008-09-25T06:19:00.000-07:00

Apples
In United States, apples are grown in practically every state. They are grown commercially in 35 states with the heaviest production taking place in Washington, New York, Virginia, Michigan, California, and Pennsylvania. There are hundreds of varieties of apples that may be grown on trees produced from seedlings that were grown in nurseries, or from grafts on existing apple tree. The fruit is developed on spurs formed by branchlets of three or more years to growth, the tree yielding for many years thereafter. Fertilizer of the soil and periodic pruning and thinning of apple trees are considered necessary for good apple crops.

Apples are used as the fresh fruit, and apples not suitable for fresh fruit are used for the production of juice, cider, sauce, vinegar, jam, jelly, pie filling and as an ingredient in a variety of baked goods. Pectin is extracted from the peels and cores.

After harvesting, the fruit are washed in dilute HCL or NaOH solutions to remove spray residues and are rinsed. Apples are cooled to and stored at 32 degree F until shipped. Increased storage life is attained by reducing the amount of oxygen and increasing the amount of carbon dioxide in the atmosphere around the apples.
Apples

Strawberries Used for manufacturing of Other Foods

2008-09-19T19:49:00.000-07:00

Strawberries Used for manufacturing of Other Foods
Large amounts of strawberries are frozen to be sold to the consumer as such to be used for the manufacture of jams and jellies or for use in the bakery trade. Few strawberries for retail are sliced, mixed with sugar. Some strawberries are frozen individually on wire mesh and packaged in carton and overwrapped and placed in shipping cases for holding in frozen storage.

Strawberries used for the manufacture of other foods are usually frozen whole, in wooden barrels, mixed with sugar. A proportion of fruit to sugar of 3:1 or 2:1 may be used. The barrels of fruit are placed in cold rooms at 10 degree F or below. In order to mix the sugar with the fruit, the barrels are rocked during filling and rolled periodically during the several days required for freezing. The frozen fruit is sometimes stored at 10 degree F. Strawberry and sugar mixtures may also be packed in slip cover cans holding 30 lb of product.

In the manufacture of strawberry jam, water is added to the defrosted fruit mixture, as well as more sugar. The amount of sugar depending on how much sugar was added to the frozen product. About 0.25% - 0.3% of dispersed pectin is added, and the product is heated in open kettles to a soluble solids content of 65%. The pH is then adjusted to 3.3 with citric acid solution and the preserve is packaged in glass jars and vacuum capped. The sealed jars are then heated to a temperature of about 160 degree F, then cooled. In manufacturing strawberry jelly, about 0.3 – 0.35 % dispersed pectin is used, and the pH is regulated to 3.0 – 3.2.
Strawberries Used for manufacturing of Other Foods