The Science of Fruit Biology
How a flower becomes a feast: the botany, chemistry, and culinary mechanics of ripening
Members only · $15 a month
Fruit is a plant's evolutionary bribe: an organ engineered with sugars, acids, and aroma to get animals to eat it and carry its seeds away. From the four stages of fruit development and the ethylene trigger behind ripening, to the specific molecules behind a peach's aroma and a pineapple's ability to digest meat, this module covers the biology and chemistry behind why fruit tastes the way it does.
- Fruit Development & Botany
- Ripening Physiology & Ethylene
- Climacteric vs. Nonclimacteric Fruits
- Flavor & Aroma Chemistry
- Fruit Families: Pome, Stone, Berry, Citrus, Tropical
- Post-Harvest Handling & Storage
The guides, flashcards, quiz, audio, video and study materials in this module are for members. Membership is $15 a month, plus any sales tax that applies, with a free first week. Cancel online, any time, in one click.