1. What are the three classifi cations of fruits and how do they diff er? Provide examples of each.  2. Discuss the three groups of pectic substances, how they contribute to the ripening of fruit, and...

1. What are the three classifi cations of fruits and how do they diff er? Provide examples of each.

 2. Discuss the three groups of pectic substances, how they contribute to the ripening of fruit, and how they are used by the food industry.

 3. Certain fruits turn brown when cut open and exposed to air. Describe the process by which this occurs. What steps can be taken to inhibit browning?