A fruit is a sweet, edible, often juicy plant body that grows on trees, bushes and vines. In horticulture and botany, a fruit is the ripened ovary or carpel that contains seeds and is derived from plants of several genera, particularly angiosperms (flowering plants). Common examples of fruits are cucumbers, melons, bananas, apples, grapes and oranges.
The term “fruit” has been extended to include many plant structures that are not commonly called “fruits”, such as bean pods, corn kernels (maize), wheat grains (wheatberries),[1] squashes,[2] gourds,[3] etc. The section of a fungus that produces spores is also called a fruiting body.
In everyday language and usage, fruit normally refers to any sweet-flavored edible part of a plant which is sweet or savory when eaten raw.[4] It may be any color but white or yellow when ripe; and it may be spherical or elongate depending on the species.[5] Fruits are usually seasonal; in temperate climates typically autumn or spring.
Acetic acid is one of the most common acids present in fruits and vegetables. It is also known as ethanoic acid, or vinegar. It has a sour taste and is the main ingredient of vinegar. It is present in many fruits and vegetables such as apples, pears, strawberries, oranges, cabbage etc.
Acetic acid contains many health benefits like it helps in lowering the blood pressure levels and improves digestion function. It also helps in increasing immunity power of our body against diseases like cold, cough etc.
In this article we will discuss about acetic acid present in fruits and vegetables:
List of Acids Present in Vegetables
Acetic acid. It is found in vinegar, and is responsible for the sour taste of this foodstuff. It is also used as a preservative in many foods and drinks, and as a cleaning agent.
Citric acid. This substance is found naturally in citrus fruits such as oranges, lemons and grapefruits. Citric acid is used to add flavor to food products, including soft drinks and candies. It can also be used to preserve canned fruits and vegetables.
Fumaric acid. Fumaric acid is found naturally in vegetables such as broccoli and cauliflower, as well as in mushrooms and some cheeses such as Swiss cheese. It can be used to add flavor to certain foods like meat sauces or marinades that are cooked before serving them at dinner time.
Acetic acid fruits
Acetic acid is an organic compound with the formula CH3COOH. It is a colorless liquid that when undiluted is also called glacial acetic acid. The name “acetic” comes from acetum, the Latin word for vinegar, which is produced by the fermentation of ethanol in a process known as acetification. The suffix “-ic” is used to designate substances that contain the hydroxyl functional group C-OH, such as acetic acid and ethanoic acid (also called ethanoate). In IUPAC nomenclature it is called ethanoic acid. In chemistry it has many uses:
Uses in industry:
In chemical synthesis: Acetic acid is a versatile building block in organic chemistry and can be used in the laboratory or industrial setting to produce a variety of chemicals. Examples include:
Other uses:
Acetic acid has been identified as an important intermediate in the biodegradation of chlorinated hydrocarbons by some soil bacteria and fungi.[1]
Acetic acid is a type of acid that occurs naturally in many fruits and vegetables. It is also the main component of vinegar.
The following fruits contain acetic acid:
Apples
Asparagus
Bananas
Blackberries
Blueberries
Cherries, sour and sweet
Dates, dried dates
Figs, dried figs
Grapes, red or green seedless grapes or raisins
Lemons and limes (the juice contains citric acid)
Mangos (the juice contains malic acid)
Melons (except watermelon), cantaloupe, honeydew and other melons with edible skin)
Oranges (including tangerines and navel oranges) Peaches and nectarines (including apricots)
Pineapples
Strawberries
Acetic Acid: Acetic acid, also known as ethanoic acid, is a colorless liquid organic compound with the molecular formula CH3COOH. In its pure form, it is the simplest carboxylic acid, and has a pungent odor similar to that of vinegar.
It is used in the production of cellulose acetate, cellulose nitrate, and its esters are used as solvents for nitrocellulose and lacquers. It is also an important chemical in the manufacture of plastic.
Fruits with pH less than 3:
1) Lemon juice – 2.2
2) Lime juice – 2.2
3) Grapefruit juice – 2)
4) Oranges – 2.5 (not as acidic as citric acid)
Acetic acid is a weak organic acid that occurs naturally in plants and animals. Acetic acid is found in most fruits and vegetables. It’s also used as a preservative in many types of foods, which means it’s added to give them an extra shelf life.
The main reason why acetic acid is used as a preservative is because it inhibits the growth of bacteria, yeast, and mold on foods such as fruits and vegetables. When these microorganisms are exposed to acetic acid, they begin to die off and stop growing.
Acetic Acid in Fruits and Vegetables
Listed below are some of the most common fruits and vegetables that contain acetic acid:
Cucumbers
Onions
Apples
Pears
Celery
Asparagus
There are many different acids that can be found in fruits and vegetables. The most common is acetic acid. Acetic acid is also known as ethanoic acid, which is the main component of vinegar. Acetic acid is very common in fruits and vegetables, particularly those with a high water content.
Acetic acid is found in all types of fruits and vegetables, but it is most commonly found in cucumbers, tomatoes, apples, and potatoes. This type of acid inhibits the growth of bacteria, which can cause food poisoning if consumed excessively.
In addition to acetic acid, some fruits and vegetables also contain lactic acid (another type of organic acid). Lactic acid has different chemical properties than acetic acid and does not have any effect on the growth of bacteria in food products like vinegar does.
In fruits and vegetables, acetic acid is found in small amounts. It is also found in wine, vinegar and other fermented foods.
Acetic acid is commonly used as a preservative for food products, especially for acidic foods like pickles or sauerkraut.
The presence of acetic acid in fruits and vegetables makes them unsuitable for consumption by people on the ketogenic diet because it causes the body to convert carbohydrates into sugar when ingested.
Acetic acid is a weak organic acid with the chemical formula CH3COOH. It is the most common carboxylic acid and has many important applications, including as a food additive, in biochemistry and in the production of cellulose acetate. The salts and esters of acetic acid are known as acetates.
Acetic acid is produced naturally by all living things because it plays an important role in metabolism, but it can also be prepared synthetically. Acetic acid is used as a solvent for dyes in textiles, paper manufacture and rubber processing; it is also used to make some plastics such as polyvinyl acetate and cellulose acetate which are used in photographic film and fabrics. Acetic acid is added to vinegar to produce pickles, chutneys and other condiments; the addition of acetic acid to wine makes vinegar by removing water from the wine (see acetic fermentation).
Acetic acid is a weak organic acid with the chemical formula CH3COOH. It is the main component of vinegar, a liquid with a sharp or sour taste, whose color ranges from clear to dark brown.
In addition to that, acetic acid has many other uses:
Acetic acid is also used in the industrial production of vinyl acetate monomer (VAM).
It is also used in oil and gas drilling fluids as a corrosion inhibitor and scale inhibitor.