园艺专业英语课件：Lesson 2 Fruits and Vegetables

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1、Fruits and VegetablesWhat is a fruit?An organ that develops from the ovary(子房）of a flowering plant and contains one or more seeds.OrThe perfect snack food（休闲食品）,the basis of a dessert,colorful sauce or soup or an accompaniment（添加剂）to meat,fish,or poultry（禽类）.What is fruit sugar called?Fructose（果糖）Fr

2、uits are classified.Classified by growing season and location.Summer FruitWinter FruitTropical Fruit（热带水果）Summer FruitsBerries,cherries,grapes,melons,peaches,plums and pears.stone fruit,drupe（核果）Most are delicious raw,also popular baked or cooked.BerriesMost perishable（易腐）,tender and fragileHandle a

3、s little as possibleDont wash until usedTechnically grapes are berriesMelonsCantaloupe（哈密瓜）Crenshaw（克兰省甜瓜）Honeydew（甜蜜瓜）WatermelonFrom the squashfamilyWinter FruitsCitrus（柑橘类的植物）such as oranges,grapefruits（葡萄柚）,lemons,limes（酸橙）,tangerines（蜜桔）ApplesTropical FruitsNamed for climateIncludes figs（无花果）,da

4、tes（椰枣）,bananas,papayas（木瓜）,pineapple,pomegranates（石榴）and passion fruit（西番莲果）.VegetablesEdible(可食用的)herb-like plant.Leaves,fruit,stems,roots,tubers(块茎),seeds&flowersFlower VegetableIncludes broccoli,cauliflower(菜花),artichokes（洋蓟）They are the flower of the plant.Fruit VegetablesAvocados,cucumbers,egg

5、plants,peppers,squash&tomatoes.Fruit of the plant from a flower.Leafy VegetablesIncludes lettuce（生菜）,spinach（菠菜）and swiss chard（瑞士甜菜）Brussels sprouts(球芽甘蓝).Seed VegetableVegetable in which the seed,and/or pod（豆荚）of the plant is eaten.Corn,peas,beans.Root VegetableVegetable that has a single root tha

6、t extended into the ground and provides nutrients to the part of the plant that exists above ground.Carrot,radish（水萝卜）.TubersStem tubers a stem buber forms from thickened rhizomes(根状茎)or stolons(匍匐茎),PotatoesRoot tubers A tuberous root or storage root,is a modified lateral root,enlarged to function

7、as a storage organ.sweet potatoes.BulbA bulb is a short stem with fleshy leaves or leaf bases.The leaves often function as food storage organs during dormancy.Onion,GarlicStem VegetablesVegetable in which the fibrous plant stem is eaten.Celery（芹菜）,asparagus,.Health Benefits of Fruits and VegetablesF

8、ruits and Vegetables Play A Preventative Role In Many Age-Related Diseases CancerCancerHeart DiseaseHeart DiseaseStrokeStroke（中风）（中风）HypertensionHypertension（高血压高血压）Birth DefectsBirth Defects（先天畸型先天畸型）CataractsCataracts（白内障白内障）Skin WrinklingSkin Wrinkling（皮肤起皱皮肤起皱）Diverticulosis of colonDiverticulos

9、is of colon（结肠憩室病）Diabetes MellitusDiabetes Mellitus（糖尿病糖尿病）COPDCOPD（慢性阻塞性肺病慢性阻塞性肺病）OsteoporosisOsteoporosis（骨质疏松骨质疏松）ObesityObesity（肥胖肥胖）Alzheimers DiseaseAlzheimers Disease（阿尔茨海阿尔茨海默氏病默氏病）Variety of Protective Components in Fruits and VegetablesAntioxidants抗氧化剂 Vitamins A&CFolate叶酸 PotassiumFiberF

10、lavonoids黄酮类化合物 Phytochemicals植物素 No fat,saturated fat,trans fats,or cholesterol（胆固醇）Low in sodium and caloriesEat Your Colors Every Day To Stay Healthy and Fit!*Low-fat diets rich in fruits and vegetables and low in saturated fat and cholesterol may reduce the risk of heart disease and some types o

11、f cancer,diseases associated with many factors.*Color ModelREDEat deep red and pink fruits&vegetablesPhytochemicals:Lycopene（番茄红素）:Tomatoes,raw&cooked;watermelon,pink grapefruitStudied for role in prostate cancer（前列腺癌）and heart diseaseAnthocyanins（花青素）:Powerful antioxidantsBerries,cherries,strawberr

12、ies,cranberries（蔓越莓）,red apples,beets（甜菜）,red cabbage,kidney beans（芸豆）YELLOW ORANGElEat deep yellow or orange fruits&vegetableslPhytochemicals:lBeta Carotene（-胡萝卜素）:lPowerful antioxidant;studied along with vitamins C&E for role in reducing risk for cancer,heart disease,boosting immune system,slowing

13、 aging and maintaining good eyesightlBioflavonoids（生物类黄酮）:lCitrus柑橘:work with vitamin C to strengthen bones and teeth,heal wounds,keep skin healthyWHITElEat white fruits&vegetableslPhytochemicals:lAllicin（大蒜素）:lStudied for role in lowering cholesterol and blood pressure and increasing ability to fig

14、ht infectionslExamples:garlic,chives（细香葱）,scallions（葱）,leeks（韭菜）,onionslIndoles（吲哚类）&Sulfaforaphanes:lStudied for role in inhibiting cancer growthlCauliflower（菜花）GREENlEat deep green fruits&vegetableslPhytochemicals:lIndoles:lCruciferous vegetables（十字花科蔬菜）(broccoli,cabbage,bok choy（白菜）,Brussel sprou

15、ts（甘蓝）)lStudied for role in protecting against breast and prostate cancers（前列腺癌）lLutein（叶黄素）&Zeaxanthin（玉米黄素）:lPowerful antioxidantlStudied for role in maintain good vision healthlGreen leafy vegetables(kale无头甘蓝,peas,spinach菠菜,kiwi)BLUE PURPLElEat deep blue and purple fruits&vegetableslPhytochemical

16、s:lAnthocyanins（花青素）and Phenolics（酚类物质）:lStudied for ability to fight heart disease and cancer,anti-inflammatory（抗感染）power,and delay aginglBerries,dried plums（李子）,raisins（提子）,eggplant,plums,purple grapes,black currants（黑加仑）Color Way GuideProposed Phytochemical Mechanisms1.Potent antioxidants;prevent

17、 free radical oxidation（自自由基氧化由基氧化）2.Boost cancer-fighting enzymes（增强抗癌酶活性）（增强抗癌酶活性）3.Block unwanted blood clotting（凝血）（凝血）4.Prevent inflammation(ie.chronic inflammation thought to play a role in some cancers,heart disease,and strokes)PhytochemicalsPhenolics酚类物质酚类物质 flavonoids黄酮类化黄酮类化合物合物 flavonols黄

18、酮类黄酮类 Anthocyanidins（花青素）（花青素）isoflavones大豆大豆异黄酮异黄酮 quercetin槲皮素槲皮素 genistein三羟异黄酮三羟异黄酮 daidzein大豆苷元大豆苷元 Carotenoids类胡萝卜素类胡萝卜素 Otherbetacarotene-胡胡萝卜素萝卜素Lutein 叶黄素叶黄素 lycopene番茄红番茄红素素 carotenes类胡萝类胡萝卜素卜素 resveratrol白藜白藜芦醇芦醇 melatonin褪黑褪黑激素激素 phytosterols植物植物甾醇甾醇 catechins儿茶酸儿茶酸 epicatechins表表儿茶酸儿茶酸

19、lignans 木脂素木脂素 tannins丹宁酸丹宁酸List the procedures for properly storing ripe fruits,vegetables,roots and tubers.Roots and tubers:dry,unpeeled in a cool dark area.Ripe fruits and vegetables:in refrigerator with humidity of 80-110%Fruits in one drawer,vegetables in another.Some fruits emit ethylene（乙烯）th

20、at causes fruits to ripen.Dont peel,remove tops.Unripened fruits and vegetables:room temperature until ripe,then refrigerator.Summarize ways to prevent fruits and vegetables from spoiling（变质）too quickly.Keep fruits and vegetables away from each other.Refrigerate if ripe.Limit storage life.Dont peel

21、or wash before use.Only store about 4 days.Appropriate cooking methods for fruitGrill or broilPoach（煮）Sautee（炒）BakeMicrowaveCook Quickly Slices,chunks or halves Pineapple,Bananas,PeachesFirm fruit Apples,peaches,pears half or large piecessmall fruit keep whole.Peel,core and seed,cut in uniform size

22、cherries,bananas,pears,pineappleFirm fruit whole or large pieces,apples,pears and bananasWatch cooking time,cover pierce（刺破）skins with a fork to prevent bursting.Explain how to prevent enzymatic browning（酶性褐变，酶促褐变）of fruits.When oxygen comes in contact with flesh of cut fruit and turns it brown.Coat

23、 with acid like lemon juice as soon as they are cut.Holding in water can work short term.Match vegetables to appropriate cooking methods.BoilingSteamingMicrowavingRoasting&BakingSauteeDeep-fryingGrillingArtichokes（洋蓟）,asparagus（芦笋）,green beans,broccoli,carrots&potatoesMushrooms&onionsMost vegetablesCarrots,cauliflower,potatoes&zucchini（西葫芦）Corn,potatoes,cabbage&carrotsSquash,eggplant,mushrooms&potatoesAsparagus,mushrooms,onions,corn&eggplantQuizList the phytochemicals and their role in fruits and vegetables with different colors.