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FRUIT GENERAL INFORMATION, IMAGES AND LINKS

Instructional Resource

Fruits

Apple* Apricot* Avocado* Aronia or Chokeberry* Banana* Berries: General* Blackberry* Blueberry* Boysenberry* Breadfruit* Cherries* Citrus* Cocoa* Coconut* Cranberries* Currants* Durian* Figs* Gooseberries* Grape* Grapefruit* Guava* Jackfruit* Kiwi* Lemon* Lime* Lychee* Mango* Melon* Mint* Nectarine* Oranges* Papaya* Paypay* Peaches* Pear* Persimmon* Pineapple* Plum or Prune* Pomegrant* Pumpkin* Raspberries* Rhubarb* Starfruit* Strawberries* Sugar Cane* Tangelo* Tangerine* Watermelon*

Repeat in More Readable Format but Slower Loading

Apple
Apricot
Aronia or Chokeberry
Avocado
Banana
Berries: General
Blackberry
Blueberry
Boysenberry
Breadfruit
Cherries
Citrus
Cocoa
Coconut
Cranberries
Currants
Durian
Figs
Gooseberries
Grape
Grapefruit
Guava
Jackfruit
Kiwi
Lemon
Lychee* Mango
Melon
Mint
Nectarine
Oranges
Papaya
Paypay
Peaches
Pear
Persimmon
Pineapple
Plum or Prune
Pomegrant
Pumpkin
Raspberries
Rhubarb
Starfruit
Strawberries
Sugar Cane
Tangelo
Tangerine
Watermelon

Links

http://orchid-isle.com/business/adams/
Adams Ranch & Citrus Company includes links to their fruit gift boxes and bulls and cattle breeding.

http://www.herbalgram.org/

American Botanical Council has a main goal is to educate the public about beneficial herbs and plants. Has information regarding education and research projects, catalogs, monographs and related links.

http://www.amfinefoods.com/

American Fine Foods is organized into three major divisions: canning, farming, and distribution. American Fine Foods sells internationally, and processes in five plants across the Pacific Northwest: Payette, Idaho (2); Nyssa and Milton-Freewater, Oregon; and Walla Walla, Washington. This allows the company complete control of quality from start to finish. Has product information regarding food service, products, sales contact, contract packaging and export information.

http://www.beckflavors.com/

Beck Flavors is a flavor manufacturing company with over 80 years experience in the flavor industy. Beck Flavors specializes in botanical extracts, primarily vanilla, and our Beck Cafˇ line of gourmet coffee flavors. Beck Flavors products includes flavors for the bakery, beverage, coffee, confectionary, and dairy industries.

http://www.peak.org/~berrywrk/bw/bw.htm

Berry Works is a company that does Web Page Development, Newsletter Production/Desktop Publishing, Media Relations, Recipe Development & Testing, Statistical Analysis, USDA School Food Service Sales, Government Relations, Accounting, Research and Reporting, Consulting

http://www.atthemall.com/gunpow1.htm

Big Bruces' Gunpowder Foods contains spices, recipes, marinades, and products for purchase.

http://www.crfg.org/

California Rare Fruit Growers is the largest amateur fruit-growing organization in the world, with members in 48 states and U.S. territories, and 30 countries. The worldwide membership of CRFG includes many nationally recognized botanical gardens, rare fruit enthusiasts, commercial fruit growers, and internationally recognized horticultural researchers. The organization has a general interest in all aspects of fruit growing with a primary focus on semitropical fruits and uncommon fruits and vegetables. Has a wide variety of links and facts.

http://www.otan.dni.us/webfarm/emailproject/fruit.htm

Fruit Information has a range of selected fruit.

http://osu.orst.edu/food-resource/a/sl/fruit.htm

Fruits of Hawaii is a project by a student from NFM433 Food Product Development and Promotion

http://www.tropicalfruit.com/index.html

Jene's Tropicals includes information on fruit and buying and ordering information.

http://www.milnefruit.com/

Milne Fruit Products has concentrates, purees, blends, premixes. Has a company overview which says the company converts fruit into 100% natural and pure fruit ingredients such as fruit juice concentrates, fruit puree concentrates, custom blends and premixes and grapefruit concentrate.

http://homecooking.miningco.com/library/weekly/mpreviss.htm

Mining Co. Guide to Home Cooking has a range of features, links, bulletin boards, newsletter, feedback related to foods and cooking. Includes substitution, spice blends, watermelons, sweet onions, sesame seeds, walnuts, edible flowers, rhubarb, cinnamon, asparagus and other foods. The 97 features are also available.

http://www.naffs.org/

National Association of Fruits, Flavors, and Syrups Inc. provides a forum for exchange of technological and marketing information; to keep its membership aware of legislative and regulatory developments which impact the trade and commerce of the members; to respond to the needs of the membership; and to take a proactive role that generally promotes, protects and extends the welfare of the industries represented. Includes "the flavor page", links, and other information.

http://www.medaccess.com:80/census/94s1120.htm

Statistical data with the focus on fruits and vegetables.

http://www.sun-rich.com

Sun Rich offers to food service for institutions and delis fresh-cut fruits.

References

See Specific Fruit

Abbott, D. C.; Johnson, J. A. 1966. Gel Filtration Of The Water-Soluble Protein Fraction Of Wheat Flour. Journal Of Food Science 31:38

Wheat Flour, Flour, Water Soluble Protein

Abbott, J. A.; Bachman, G. S.; Childers, R. F.; Fitzgerald, J. V.; Matusik, F. J. 1968. Sonic Techniques For Measuring Texture Of Fruits And Vegetables. Food Technology 22(5):101(635)

Sonic Technic, Fruit, Texture, Vegetable, Young's Modulus, Firmness, Density, Peach, Orange, Lettuce, Green Tomato, Tomato Ripeness, Potato, Cantaloupe, Grapefruit, Apple, Skin Strength, Magness Taylor Pressure Tester, Soluble Solid, Flexural Mode Of Vibration, Longitudinal Mode Of Vibration

Aylaward, F. and D.R. Haisman. 1969. Oxidation systems in fruits and vegetables - Their relation to the quality of preserved products. Advances Food Research 17:1.

This review article incorporates some discussion of the following topics: oxidizing enzyme systems, respiratory and other enzymes, oxidative and other changes in lipids and regeneration of enzyme activity.

Biale, J.B. 1954. The ripening of fruit. Scientific American 190:40.

This article reviews the development of fruit from the germination stage to the ripening stage. Various chemical, flavor and color changes that occur during ripening are discussed.

Biale, J.B. 1960. The postharvest biochemistry of tropical and subtropical fruits. Adv. Food Res. 10: 293.

Borenstein, B. and R.H. Bunnell. 1966. Carotenoids: Properties, occurrence, and utilization in foods. Advances in Food Research 15: 195.

This review article incorporates some discussion of the following topics: general description of the properties of carotenoids, the occurrence and stability of natural carotenoids in foods and processing and a projection of research needs.

Brown, M.S. 1977. Texture of frozen fruits and vegetables. Journal Texture Studies 7: 391.

Factors that contribute to the texture of fruits and vegetables and the effects of freezing on texture are reviewed.

De Ritter, E. 1976. Stabiity characteristics of vitamins in processed foods. Food Technology 30(1):48.

Various conditions of processing, storage and preparation were used to evaluate the stability characteristics of vitamins in processed foods. Vitamins A, D, E, C, B6 and B12, thiamin and pantothenic acid were discussed.

Finney, E.E., Jr. 1972. Symposium: Texture measurement. Elementary concepts of rheology relevant to food texture studies. Food Technology 26(2): 68.

The textural properties of foods can be predicted using rheological theories and techniques even though the structure of food is variable and complex. This article reported on possible approaches which can be used to evaluate texture.

Fitzgerald, G.A. and C.R. Felelrs. 1938. Carotene and ascorbic acid content of fresh market and commercially frozen fruits and vegetables. Food Research 3: 109.

The data presented in this article indicates retention of carotene during processing, freezing and proper storage conditions is almost complete. Comparisons of vitamin C content of commercially frozen and fresh fruits and vegetables were made. Factors that vary the vitamin C content in both fresh and frozen products were observed to be climate, soil, maturity and other unknown factors.

Floyd, W.W. and G.S. Fraps. 1939. Vitamin C content of some Texas fruits and vegetables. Food Research 4: 87.

Titration with 2,6-dichlorophenolindophenol was used to evaluate the vitamin C content of 217 Texas fruits and vegetables. Different varieties of the same plant had significant differences in vitamin C content.

Francis, F.J. 1969. Pigment content and color in fruits and vegetables. Food Technology 23:32.

The interrelationship between color and pigment content in sweet potato, squash, cranberries and wine is discussed in this article.

Hohl, L. and W.V. Cruess. 1936. Effect of temperature, variety of juice, and method of increasing sugar content on maximum alcohol production by Saccharomyces ellipsoideus. Food Research 1: 405.

This is a report of an investigation of the effect of various factors on alcohol production in juices by Saccharomyces ellipsoideus.

Kefford, J.F. 1959. The chemical constituents of citrus fruits. Advances in Food Research 9: 285.

This review article incorporates some discussion of the following topics: composition and structure of fruits including carbohydrates, acids, vitamins, inorganic constituents, nitrogen compounds, enzymes, pigments, lipids, volatile flavoring constituents, nonvolatile constituents, flavonoids and limonoid bitter principles. Factors affecting general composition are also considered.

Kramer, A. and B.A. Twigg. 1959. Principles and instrumentation for the physical measurement of food quality with special reference to fruit and vegetable products. Advances Food Research 9: 153.

This review article summarizes the use of various instrumental methods for measuring food quality.

Lee, S.H. and T.P. Labuza. 1975. Destruction of ascorbic acid as a function of water activity. Journal Food Science 40: 370.

The rate of ascorbic acid destruction as a function of water activity and moisture content was determined. The information obtained was used to predict the deterioration of ascorbic acid during storage.

Lindroth, S. and A. Niskanen. 1978. Comparison of potential patulin hazard in home-made and commercial apple products. Journal Food Science 43: 446.

The fungal metabolite, patulin, in apple and other fruit products was determined. Patulin was found in both raw and processed products.

Luthi, H. 1959. Microorganisms in noncitrus juices. Advances Food Research 9: 221.

This review article incorporates some discussion of the following topics: types and source of occurrence of microorganisms in juice, esthetics of juice and changes in alcohol and organic acids by microorganisms.

Markakis, P. 1974. Anthocyanins and their stability in foods. CRC Critical Reviews Food Technology 4: 437.

This is a discussion of the role of anthocyanins in foods.

Mathew, A.G. and H.A.B. Parpia. 1971. Food browning as a polyphenol reaction. Advances Food Research 19: 75.

This review article incorporates some discussion of the following topics: polyphenols involved in the browning reactions and enzymic and nonenzymic discoloration of foods.

Meydav, S., I. Saguy and I.J. Kopelman. 1977. Browning determination in citrus products. Journal Agriculture and Food Chemistry 25: 602.

Clarification procedures for citrus juices and products were evaluated and a modification suitable for routine work was proposed. The method is more accurate in browning colorimetric determination.

Nebesky, E.A., W.B. Esselen, Jr., A.M. Kaplan and C.R. Fellers. 1950. Thermal destruction and stability of peroxidase in acid foods. Food Research 15: 114.

The effect of time and temperature relationships during processing on the peroxidase of canned acid foods was determined and reported in this article.

Reeve, R.M. 1954. Fruit histogenesis in Rubus strigosus. I. Outer epidermis, parenchyma, and receptacle. American Journal Botany 41: 152.

Beginning with the floral buds, the differentiation process of receptacle parenchyma, mesocarp and the outer epidermis of normally formed fruit is discussed.

Smith, W.H. 1963. The use of carbon dioxide in the transport and storage of fruits and vegetables. Advances Food Research 12: 95.

This review article discusses the effects of carbon dioxide in supernormal concentrations on fungal rotting, in functional disorders and on post-harvest physiology. Additionally, the application of carbon dioxide to controlled atmospheres is discussed. A range of fruits and vegetables were used.

Storvick, C.A., B.L. Davey, R.M. Nitchals and R.E. Coffey. 1950. Reduced ascorbic acid content of foods served in institutional quantitites. Food Research 15: 373.

Food served at Oregon State College dining halls was analyzed for its ascorbic acid content using the method of Loeffler and Ponting.

Updated and copyrighted Oregon State University 1998. Send mail to Food Resource Nutrition and Food Management, Oregon State University, Corvallis, OR. OSU Disclaimer URL Home: http://osu.orst.edu/food-resource/index.html