《園藝專業(yè)英語課件：Lesson 2 Fruits and Vegetables》由會員分享，可在線閱讀，更多相關(guān)《園藝專業(yè)英語課件：Lesson 2 Fruits and Vegetables（38頁珍藏版）》請在裝配圖網(wǎng)上搜索。
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（休閑食品）,the basis of a dessert,colorful sauce or soup or an accompaniment（添加劑）to meat,fish,or poultry（禽類）.What is fruit sugar called?Fructose（果糖）Fr
2、uits are classified.Classified by growing season and location.Summer FruitWinter FruitTropical Fruit（熱帶水果）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（克蘭省甜瓜）Honeydew（甜蜜瓜）WatermelonFrom the squashfamilyWinter FruitsCitrus（柑橘類的植物）such as oranges,grapefruits（葡萄柚）,lemons,limes（酸橙）,tangerines（蜜桔）ApplesTropical FruitsNamed for climateIncludes figs（無花果）,da
4、tes（椰棗）,bananas,papayas（木瓜）,pineapple,pomegranates（石榴）and passion fruit（西番蓮果）.VegetablesEdible(可食用的)herb-like plant.Leaves,fruit,stems,roots,tubers(塊莖),seeds&flowersFlower VegetableIncludes broccoli,cauliflower(菜花),artichokes（洋薊）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(球芽甘藍(lán)).Seed VegetableVegetable in which the seed,and/or pod（豆莢）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（水蘿卜）.TubersStem tubers a stem buber forms from thickened rhizomes(根狀莖)or stolons(匍匐莖),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（中風(fēng)）（中風(fēng)）HypertensionHypertension（高血壓高血壓）Birth DefectsBirth Defects（先天畸型先天畸型）CataractsCataracts（白內(nèi)障白內(nèi)障）Skin WrinklingSkin Wrinkling（皮膚起皺皮膚起皺）Diverticulosis of colonDiverticulos
9、is of colon（結(jié)腸憩室病）Diabetes MellitusDiabetes Mellitus（糖尿病糖尿?。〤OPDCOPD（慢性阻塞性肺病慢性阻塞性肺?。㎡steoporosisOsteoporosis（骨質(zhì)疏松骨質(zhì)疏松）ObesityObesity（肥胖肥胖）Alzheimers DiseaseAlzheimers Disease（阿爾茨海阿爾茨海默氏病默氏?。￢ariety of Protective Components in Fruits and VegetablesAntioxidants抗氧化劑 Vitamins A&CFolate葉酸 PotassiumFiberF
10、lavonoids黃酮類化合物 Phytochemicals植物素 No fat,saturated fat,trans fats,or cholesterol（膽固醇）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（番茄紅素）: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（蕓豆）YELLOW ORANGElEat deep yellow or orange fruits&vegetableslPhytochemicals:lBeta Carotene（-胡蘿卜素）: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（生物類黃酮）: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（細(xì)香蔥）,scallions（蔥）,leeks（韭菜）,onionslIndoles（吲哚類）&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（甘藍(lán)）)lStudied for role in protecting against breast and prostate cancers（前列腺癌）lLutein（葉黃素）&Zeaxanthin（玉米黃素）:lPowerful antioxidantlStudied for role in maintain good vision healthlGreen leafy vegetables(kale無頭甘藍(lán),peas,spinach菠菜,kiwi)BLUE PURPLElEat deep blue and purple fruits&vegetableslPhytochemical
16、s:lAnthocyanins（花青素）and Phenolics（酚類物質(zhì)）: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（黑加侖）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（增強(qiáng)抗癌酶活性）（增強(qiáng)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酚類物質(zhì)酚類物質(zhì) flavonoids黃酮類化黃酮類化合物合物 flavonols黃
18、酮類黃酮類 Anthocyanidins（花青素）（花青素）isoflavones大豆大豆異黃酮異黃酮 quercetin槲皮素槲皮素 genistein三羥異黃酮三羥異黃酮 daidzein大豆苷元大豆苷元 Carotenoids類胡蘿卜素類胡蘿卜素 Otherbetacarotene-胡胡蘿卜素蘿卜素Lutein 葉黃素葉黃素 lycopene番茄紅番茄紅素素 carotenes類胡蘿類胡蘿卜素卜素 resveratrol白藜白藜蘆醇蘆醇 melatonin褪黑褪黑激素激素 phytosterols植物植物甾醇甾醇 catechins兒茶酸兒茶酸 epicatechins表表兒茶酸兒茶酸
19、lignans 木脂素木脂素 tannins丹寧酸丹寧酸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（變質(zhì)）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（酶性褐變，酶促褐變）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（洋薊）,asparagus（蘆筍）,green beans,broccoli,carrots&potatoesMushrooms&onionsMost vegetablesCarrots,cauliflower,potatoes&zucchini（西葫蘆）Corn,potatoes,cabbage&carrotsSquash,eggplant,mushrooms&potatoesAsparagus,mushrooms,onions,corn&eggplantQuizList the phytochemicals and their role in fruits and vegetables with different colors.
園藝專業(yè)英語課件：Lesson 2 Fruits and Vegetables
