figs have ripened this year!” Babette is a very young girl. Because she is a young girl‚ she has certain innocence about her. She picked the figs from the tree. She presented them to her godmother. Her response to her godmother’s statement on the ripening of the figs was “I think they have ripened very late.” This paragraph explains the contrasts between staidness and exuberance. Babette is exuberant. She is excited for the fig- tree to ripen so she can visit her cousins. She is outside dancing
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impatience is making her. In contrast to Babette‚ Maman Nainaine is patient enough to wait on the seasons. This shows her ability to be patient and also the maturity she has over Babette. Maman Nainaine’s decision to make Babette wait until the ripening of the figs to go visit her
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Santol Santol fruit is round with juicy and as big as a big apple in sized. Inside the santol fruit there is a white juicy tissue approximately 3 to 5 brown seeds. The seeds are up to 2 cm long in size. SANTOL FRUIT Introduction - The Santol fruit tissue is mostly sub-acid or sour in nature. When the fruit is unripe‚ this tissue is even more sour. The Filipinos like it even in sour condition and generally eaten with some salt. In the local markets of the Philippines the santol is always for sale
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A banana is an edible fruit produced by several kinds of large herbaceous flowering plants of the genus Musa.[1] (In some countries‚ bananas used for cooking may be called plantains.) The fruit is variable in size‚ color and firmness‚ but is usually elongated and curved‚ with soft flesh rich in starch covered with a rind which may be green‚ yellow‚ red‚ purple‚ or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas
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to producing new seeds. Fruits and Seeds The taste of a fruit depends on the combinations present in it. Normally a fruit contains the materials like cellulose‚ proteins‚ starch‚ vitamins‚ certain acids‚ fructose or sugar. All these materials are found in mixed form inside the fruit and they have different proportions in different fruits. Fruits of sweet taste have more fructose in them whereas the fruits of sour taste have more acids in them. Some fruits are sweet as well as sour in
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are "cucumber tree"and "tree sorrel"‚ bestowed by the British in colonial times. "Bilimbi" isthe common name in India and has become widely used.Bilimbisare all much the same wherever they are grown‚ but P.J.Wester reported that a form with sweet fruits had been discovered inthe Philippines. The bilimbi is a tropical species‚ more sensitive to coldthan the carambola‚ especially when very young. In Florida‚ it needsprotection from cold and wind. Ideally‚ rainfall should be rather evenlydistributed
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Bananas and other fruits ripen due to the hormone ethylene‚ which breaks down sugars and pectin‚ a substance that allows bananas to remain hard over time. When bananas start to break down after reaching maximum growth‚ it begins the start of significant biochemical and physiological
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The Plant Cell‚ Vol. 17‚ 1829–1838‚ June 2005‚ www.plantcell.org ª 2005 American Society of Plant Biologists Dual Role for Tomato Heat Shock Protein 21: Protecting Photosystem II from Oxidative Stress and Promoting Color Changes during Fruit Maturation Inbal Neta-Sharir‚a Tal Isaacson‚b Susan Lurie‚c and David Weissa‚1 a Robert H. Smith Institute of Plant Sciences and Genetics in Agriculture‚ Faculty of Agricultural‚ Food‚ and Environmental Quality Sciences‚ Hebrew University of Jerusalem‚ Rehovot
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indd 1 12-06-12(wk24) 16:05 DCS Natural quality • Natural ripening after storage • Best taste and presentation • Better firmness and shelf life • Prevention of scald • DCS™ represents a quality label TM Dynamic Control System Storex is permanently looking for the best storage methods for fruit. Now with the automation of the DCS™ system an important step has been made in order to achieve the best‚ natural quality of your fruit after long term storage. Storex: over 15 years experience
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important that ripe fruit and vegetables do not perish on the journey due to their soft skins. In the US‚ the problem is solved in conventional tomato-farming by picking tomatoes while they are still green and firm‚ transporting them‚ and then spraying them with ethylene (the natural ripening agent) to artificially ripen and redden them after the journey. 80% of American tomatoes are managed in this way. However‚ artificial ripening does not produce the flavour that the fruit has if left on the vine
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