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Anthocyanins may be used as pH indicators because their color changes with pH; they are red or pink in acidic solutions (pH < 7), purple in neutral solutions (pH ≈ 7), greenish-yellow in alkaline solutions (pH > 7), and colorless in very alkaline solutions, where the pigment is completely reduced. [57]
No detectable phytate (less than 0.02% of wet weight) was observed in vegetables such as scallion and cabbage leaves or in fruits such as apples, oranges, bananas, or pears. [22] As a food additive, phytic acid is used as the preservative E391. [23] [24]
It grows best in well-drained and loamy soils, that are rich in organic matter, with pH ranging from 5.5 to 7.0, but can tolerate slightly lower or higher if adjustments cannot be made. [ 6 ] Vinespinach, (basella), raw
During fruit ripening, gluconeogenesis also increases. [9] Acids are broken down in ripening fruits [12] and this contributes to the sweeter rather than sharp tastes associated with unripe fruits. In some fruits such as guava, there is a steady decrease in vitamin C as the fruit ripens. [13]
As a citrus fruit, the orange is acidic, with pH levels ranging from 2.9 [39] to 4.0. [ 39 ] [ 40 ] Taste and aroma vary according to genetic background, environmental conditions during development, ripeness at harvest, postharvest conditions, and storage duration.
A lime is a citrus fruit, which is typically round, green in color, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles. [1] There are several species of citrus trees whose fruits are called limes, including the Key lime (Citrus aurantiifolia), Persian lime, Makrut lime, finger limes, blood limes, and desert lime.
Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
The sweetness of carrots allows the vegetable to be used in some fruit-like roles. They are used grated in carrot cakes, as well as carrot puddings, an English dish thought to have originated in the early 19th century. [71] Carrots can be used alone or blended with fruits in jams and preserves.