水果与蔬菜概述课件.ppt

Texture 质地 Texture of plant foods has been difficult to described in precise terms（精确术语）. For examples, a comparison of crisp versus wilted（枯萎的）lettuce（生菜）, a crisp tender（脆嫩的）carrot versus a crisp tough（脆硬的）carrot. All these comparisons emphasize（强调）the two-sided either by the structural components of the plants themselves or by the process of osmosis and diffusion（扩散和渗透）. Toughness（韧性）results from the cell wall components- pectins（果胶）, hemicelluloses（半纤维素）, and cellulose（纤维素）-which change during maturation, storage, and processing. Many factors impacting toughness include tissue conditions, pH, enzymes, and salt concentrations（含量）. The crispness（脆度）of a vegetable is due to the movement of water in the plant. Crispness of a plant cell is influences by turgidity factors（充盈度）such as the concentration of osmotically active substances（渗透活性物质）and the permeability of the protoplasm（原生质的渗透性）and the elasticity（弹性）and toughness. Water movement in plants is a combined effect of capillary action（毛细管作用）, diffusion（扩散）, transpiration（蒸发）, and osmosis（渗透）(figure 20-6). Flavors and aromas（气味）in fruits and vegetables are due to a variety of compounds working together to give unique and distinctive characteristics: aldehydes（醛）, alcohols（醇）, ketones（酮）, organic acids（有机酸）, esters（酯）, sulfur compounds（含硫化合物）, and trace amount（微量）of other chemicals. Astringency（涩味）in fruits and vegetables is primarily due to the flavonoid pigments（黄酮类色素）classified as tannins（单宁）or phenolics（酚醛物质）. These flavor components make the mouth pucker（褶皱）. Some examples include lemons and chokecherries（苦樱桃）. Flavor 风味 Fruity flavor（水果味）is extremely complex. It can be partially caused by a combination of esters（酯）, alcohols（醇）, aldehydes（醛）, ketones（酮）, and minor compounds. Sweetness of fruits and vegetables has been the one taste perception（味觉）that is constantly（不断地）searched for. Some plants such as sugar cane（甘蔗）and sugar beet（甜菜）are grown for their sweet component, sucrose（蔗糖）. Gluc