To my dear students i hope you will understand our lesson in TLE! Gracias in Jesus name!

1. Prepared by:
Ms. Bernadette A. Huertas

2. Filipino Names English Names Season
Abokado Avocado February- July
Atis Sweetssop September- December
Balimbing Star Fruit April- June
Bayabas Guava June- November
Dalanghita Native Orange October- February
Dayap Lime September- November

3. Filipino Names English Names Season
Guyabano Soursop August- November
Kaimito Star apple January- March
Kalamansi Philippine Lemon June- October
Kamias Balimbi July- September
Duhat Java plum March- July
Durian Durian August- October

8. Natural food are perishable because they
are biological materials and are great
source of all enzymes.
Mold, yeast, and bacteria are found
everywhere.
Fruits and vegetables manifest in changes
in appearance, flavor, and texture of such
food.
Chemical can likewise cause fruits and
vegetables spoilage.

10. 1.Buy fruits in season that are less expensive.
2.Buy fruits in the morning if possible, when
fruits are relatively fresh.
3.Try not buy in large quantities they have high
perishability.
4.Select the fruits that are ripe but not bruised
5.Check the weight of the fruit, heavy fruits are
known to be the best choice
6.Fruits should be heavy, aromatic, free from
decay and diseases and bit of soft.

12. 1.Choose fresh young and free from decay leafy
vegetables.
2.Avoid dry seeds or legume that are powdery
and have holes.
3.Pick out veggies that are free from bruises or
dark spots.
4.Buy quality of vegetables and make sure they
will serve your specific purposes of buying
them.

13. 5. Buy vegetables that are seasons.
6. Root crops must be free from dirt and dark
spots.
7. Beans should be firm, clean, tender, and
crisp.
8. Carrots should be firm, fresh, well shaped
and crisp.

14. Processed vegetables and fruits
offer convenience and avoidance of
wastage in terms of food preparation
Fruit and vegetables processing
provides livelihood to many.
Processing food prevent spoilage

15. Spoilage of fruits and vegetables is
caused by microorganism and
chemicals used in the production and
processing of such.
Fruits and vegetables are selected
based on skin, color, texture,
freshness, size and weight.