Characteristics of fruits

Fruits are the mature ovaries of plants with their seeds. The edible portion of most fruits is the fleshy part of the pericarp or vessel surrounding the seeds.

Fruit includes tomatoes and a few others that are considered as vegetables in the supermarkets. Since the popular definitions of fruit applies only to what is naturally sweet and what is normally used in desserts, it is understandable, for example, tomatoes and olives are treated as vegetables.

Fruits commonly are grouped into several major divisions, depending principally on botanically structure, chemical composition, and climatic requirements. Thus, berries belong to class of fruits that are usually small and quite fragile although cranberries are rather tough. On the other hand, melons class are usually large, often with a tough and sometimes thick, outer skin.

Apricots, cherries, peaches and plums contain single pits and are known as ‘drupes’. ‘Pomes’ contain many pits and are represents by apples, quince and pears.

Fruit are vulnerable to a variety of diseases and infestations and therefore, require spraying with protective chemicals during growing season.

Fruit is often picked prior to maturity, and allowed to ripen in the distribution chain, reaching the consumer when ready to eat. Fruit is considered ripe when it reaches the optimum succulence and texture and there is a desirable balance between sugars and acidity, as well as the subtle elements that contribute to aroma.

Fruits are eaten raw, canned, frozen or dried, and may be cooled in a variety of ways. Fruits products are also popular choices in the form of jams, jellies, preserves, juices and fillings for bakery items.
Characteristics of fruits

Fig fruit juice

Fig juice is a good intestinal cleanser. When fresh figs not available the juice can be made by soaking dried figs in a jar of cold water for 24 to 48 hours.

Fig juice has been used since the time of the great grandmothers of out great grandmothers to help children unlax. Figs have high calcium content, and are also richer in iron and copper than most foods.

Their total mineral content is 2 to 4 times that most foods. There have been reports that cancer is rare in regions where lots of figs are eaten.

Fig juice is normally not a drink, but is used as a meat tenderizer. Fresh figs contain the chemical ficin, a proteolytic enzyme that is capable of breaking down proteins with a similar action to that of papain from papaya or bromelain in pineapples.
Fig fruit juice

Peach juice

The juice of peaches acts as a good spring-cleanser and blood purifier.

It contains the vitamins A, B and C and is especially useful for those who are anemic, have a sallow complexion or a troubled with high blood pressure, gastritis, acidosis, bronchitis, asthma, obesity or week digestion. The juice also contains calcium, iron, phosphorus, potassium and sodium.

One or more pints of peach may be taken daily. To get a juice, peel the peaches, remove the stones and cut the fruit to fit juicer. Push the fruit through the juicer using the safety plunger.

Though fresh peach juice is somewhat thick, it can be diluted with water or mixed with apple or grape juice to thin it.

Peach juice cleanses the intestines and stimulates peristaltic activity of the lower bowel. Peach juice has been used successfully by pregnant women to prevent morning sickness and other prenatal difficulties.

A peach juice cocktail can be made by using the juice of 3 peaches, a dessertspoonful of lemon juice and a teaspoon of honey.
Peach juice

Extraction of Fruit Juice

Global fruit juice sales hit the 54 billion liter (BnL) mark in 2007 and are forecast to rise 15% by 2011 to 62 bnl. 

Western European currently consume an average of 31 L of juice a year per capita. Juice is growing fast in Eastern Europeans (18 L are consumed annually per capita in Russia) as well as in India and China. 

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. 

Preserved fruit juices keep their fresh taste and attractive color as long as they are not heated for too long or at too high a temperature. Prolonged boiling or heating changes the taste except with tomato and apricot juice. 

Manufacturer of fruit juice has progressed from the farm or cottage industry into the efficient technology of modern food processing with the rapid changes in most technologies. 

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

Hand picked fruit is generally of good quality and needs little pre-press treatment, but the growth of automatic harvesting, particularly with apples, creates may new problems of debris and dirt such as leaves stones and twigs, all of which need to be removed prior to pulping. 

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

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

Juice may taken apart by removing volatile flavour components, water, bitterness and acidity and then recombined to produce a consistent product. Fruit derived bases may be manufactured from the remaining fruit material after the juice has been extracted. 

Pasteurization is often required to stabilize the product by removing microorganisms that could produce fermentation and/or spoilage, affecting clarity, taste and shelf life.

Extraction of Fruit Juice

Fruit Juice Processing

Fruit Juice 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 typical 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 fruit is the presence of pectins. These substances contribute it 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 of 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 (in which case the enzymes must be destroyed by pasteurization to at least 95 degree C) or clear juice, in which case enzymes are allowed to act and may be enhanced by the addition of synthetic enzymes on further quantity.
Fruit Juice Processing

Fruits Beverage

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

Mango Juice

Mango Juice
Mangoes aid poor circulation. Mango juice combined with the papaya juice helps to ease inflammation, digestive problems, fever and pain.

In parts of Asia mango juice is used to relieve dehydration. Mangoes are one of the top fruit sources of beta-carotene, in addition to having a high vitamin C content, the tender flesh, which is the part eaten, also contains insoluble fiber.

Key nutrient in mangoes include vitamin C, vitamin E, potassium, fructose, glucose, iron, fiber, calcium, magnesium, phosphorus, sodium, zinc, copper, manganese, vitamin B1 (thiamine), vitamin B2, (riboflavin), vitamin B3 (niacin), pantothenic acid, folate acid, and small amounts of lipids and amino acids.

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.

Important phytochemicals include beta carotene pectin, gallic acid, limonene, myristic acid tannin, lutein, zeaxanthin, and beta cryptoxanthin.
Mango Juice

Cranberry Juice

Cranberry Juice
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 Juice

Grapefruit Juice

Grapefruit Juice
Although very nutritious and high in vitamin C, grapefruit juice is high in acid. It is best to drink small amounts or to dilute grapefruit with water or other juice. The younger and more active the person are the higher metabolism and body’s ability to breakdown acid. For older, less active people grapefruit juice should be drunk in moderation.

The grape fruit and its juice can aid in weight reduction, the lowering of blood pressure, improving a sluggish liver, rapid healing of bruises, skin cleansing and the easing of arthritis. It can also help battle coughs, break up mucus and eliminate catarrh, and fight colds, fever, and sore throats. Taken first thing in the morning grapefruit juice helps to promote easy bowel movement and prevents constipation. Taken last thing at night it helps to induce sleep.

Grapefruit should be juiced by hand, rather than using an electric juicer, to prevent any of the white pitch or the peel from being squeezed along with the juice. The pitch and peel can give the juice an unpleasant, bitter flavor. While white grapefruit usually make the best flavored juice, pink or red grapefruit may also be used.
Grapefruit Juice

Kiwi fruit Juice

Fruit Juice
Kiwi fruit juice is extracted from Kiwi fruit. Kiwi fruit could lower cholesterol and stress, while fighting cancer. Phenolics, natural antioxidants in the fruit may help prevent cancer and other diseases. Inositol, found in the fruit can be beneficial in treating depression. Kiwi fruit is also known as Chinese gooseberry.

It has more vitamin C than orange, as much potassium as banana. The taste of a kiwi is difficult to describe with precision. The sweetness of the flesh and the slight crunch of the seeds suggest a strawberry flavor. The texture also suggests a hint of banana, although there is a citrus bite akin to pineapple. Kiwi juice is often combined with strawberry juice in fruit cocktail drinks, but it also shares the protein-dissolving qualities of a pineapple.
Fruit Juice

Fruit For Fitness Tips

Fruit Juice
Without question, fruit has wonderful natural benefits for the human body. Fruit is packed with vitamins and fiber much like vegetables, but comes in a wide variety of sweeter, more palatable flavors. Adding fruit to your diet is an excellent thing to do, but there are a few things that you need to keep in mind:

1. Eat fresh fruit instead of drinking fruit juice. Juice is often sweetened, but fresh fruits have natural sugars. Also, you don’t receive all of the needed fiber and vitamins from fruit juice as you do from fresh fruit.

2. If you do have a craving for fruit juice, then go for fresh fruit juice instead of those that contain artificial flavors and colors. Or even better, try making your own fruit juice, taking care not to sweeten it with too many calories.

3. Choose fresh fruit over processed fruits. Again, processed and canned fruits do not have as much fiber or vitamins as fresh fruit, and processed and canned fruits are nearly always sweetened.

4. Wherever possible eating locally produced seasonal fruits and vegetable fresh from the garden or grove is preferred.

5. Fresh fruit makes the absolute perfect dessert for any meal. Throw out the cake and add a fresh fruit bowl to the dining table.

6. Fresh fruit also makes the perfect snack. It’s far better to grab a banana or apple when hunger pangs strike, than a bag of greasy potato chips. Plus, fresh fruit just tastes better.

7. It’s interesting to note that nature produces several varieties of fruits resembling the shapes of the organs of our body, which are useful and beneficial to that specific organ. Here are some examples:
Apricot - Brain
Mango-Papaya - Stomach
Almonds - Eyes
Apple - Heart
Grapes - Lungs
Cashew nuts - Kidney

8. Fruits and vegetables have in them a natural storage of the sun’s energy.
If we make a daily practice of having fresh fruit and vegetables, or one glass of real fruit juice and two or three cups of green juice of vegetables, our requirement for food will be reduced to a minimum. We will have enough energy to maintain the body in a healthy condition.
Fruit Juice