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In botany, a fruit is a part of a flowering plant that derives from specific tissues of the flower, one or more ovaries, and in some cases accessory tissues. Fruits are the means by which these plants disseminate seeds. Many of them that bear edible fruits, in particular, have pr
Cook with Fruits
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In botany, a fruit is a part of a flowering plant that derives from specific tissues of the flower, one or more ovaries, and in some cases accessory tissues. Fruits are the means by which these plants disseminate seeds. Many of them that bear edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition, respectively; in fact, humans and many animals have become dependent on fruits as a source of food. Fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.
(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(+)-cis-abscisic aldehyde(2e,4e,7r)-2,7-dimethyl-2,4-octadiene-1,8-diol 8-o-b-d-glucopyranoside(+)-marmesin(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(2e,5e,12z,15z)-1-hydroxy-2,5,12,15-heneicosatetraen-4-one(+)-neomenthol(-)-vestitol(-)-maackiain(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa
Molecular pairings
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Mandarin orange (Clementine, Tangerine)
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
acceptable residue level→ for →imazalil in citrus fruits
level: 5 ppmcountry: Japan
“The acceptable residue level for lemons, oranges, and grapefruits in Japan is 5 ppm.”
eating raw fruits or berries→ decreases →risk of Campylobacter infection
“drinking undisinfected water, eating at barbecues, eating poultry bought raw, having occupational exposure to animals, and eating undercooked pork. The following factors were independently related to a decreased risk: eating mutton, eating raw fruits or berries, and swimming.”
fresh-cut fruits and vegetables→ can act as vehicles for transmitting →infectious diseases
“However, quality and safety of such products are an issue of concern as these products can act as vehicles for transmitting infectious diseases.”
microbial pathogens→ present →vegetables and fruits
“human health problems due to the presence and/or growth of microbial pathogens that results in morbidity and mortality.”
tokuthion→ has a concentration →ranging from <0.15 to 10 ng/g in vegetables and fruits
“The concentration range of tokuthion and guthion were <0.15 to 10 ng/g and 0.002 to 60 ng/g in vegetable and fruits respectively.”
guthion→ has a concentration →ranging from 0.002 to 60 ng/g in vegetables and fruits
“The concentration range of tokuthion and guthion were <0.15 to 10 ng/g and 0.002 to 60 ng/g in vegetable and fruits respectively.”
mocap→ has a concentration →ranging from <0.16 to 20 ng/g in vegetables and fruits
“The concentration of mocap in vegetables and fruits varied from <0.16 to 20 ng/g.”
3-hydroxylcarbofuran→ has the highest mean concentration →for vegetables and fruits among carbamates
“Of all the organophosphate pesticide residues analyzed in this study guthion had the highest concentration consistently while of the carbamates, 3‑hydroxyl carbofuran had the highest mean concentration values for vegetables and fruits.”
3-hydroxylcarbofuran→ is present →in all vegetables and fruits at concentrations of 2 to 70 ng/g
“Methiocarb and 3-hydroxylcarbofuran were present in all the vegetables and fruits at concentration of 1 to 30 ng/g and 2 to70 ng/g respectively.”
methiocarb→ is present →in all vegetables and fruits at concentrations of 1 to 30 ng/g
“Methiocarb and 3-hydroxylcarbofuran were present in all the vegetables and fruits at concentration of 1 to 30 ng/g and 2 to70 ng/g respectively.”
What science says
compound effect
“Berries and fruits were generally the best sources of proanthocyanidins, whereas most of the vegetables, roots, and cereals lacked them completely.”
