Classification of foods

            Classification of foods

1. Based on Perishability 

#Perishable foods :can be kept at

room temperature for only few hours or 1 or 2 days before spoiling. For example- milk and milk products, meat, fish, poultry,fruits, leafy vegetables and cooked food.

#Non- perishable foods :will keep

for months or years without spoiling unless handled and stored carelessly. Examples of such foods are all preserved food products (canned, dried,pickled etc.)

#Semi -perishable foods can be

stored for a couple of weeks or even a month or two without any detectable signs of spoilage.Temperature and humidity of the environment again affects the shelf stability of such foods.Proper handling and storage can result in fairly long storage without spoilage. Examples are all cereal and pulse products

2. Based on ripening 

•Non-Climacteric: Non-climacteric fruits once harvested do not ripen further. They produce very small amount of ethylene and do not respond to ethylene treatment.

Respiration shows no dramatic change and ethylene

production remains at a very low level. Example :Orange,Grapes, Pomegranate, Litchi, Watermelon, Cherry,Raspberry, Blackberry, Strawberry, pineapple

Climacteric: Fruits are defined as fruits that enter climacteric phase’ after harvest i.e. they continue to ripen. During the ripening process the fruits emit ethylene along with increased rate of respiration. Example : Mango,Banana, Papaya, Guava, Sapota, Kiwi etc