00:00:00
if you watch these Tik Tok videos right
00:00:01
here and you're like my sister
00:00:03
questioning whether or not the
00:00:04
government is poisoning us then this
00:00:06
video is most definitely for you now
00:00:08
ultimately speaking the three that are
00:00:11
showing up on Tik Tok the most are
00:00:13
bananas avocados and watermelons but we
00:00:16
can commonly see this in so many
00:00:18
different other fruits and vegetables
00:00:19
and actually comes down to three
00:00:21
different factors first one being
00:00:24
excessive amounts of plastic inside of
00:00:26
your fruits and vegetables half the
00:00:28
crowd just was like goodbye all right so
00:00:30
when it comes to texture we use
00:00:32
something called a penetrometer the geek
00:00:33
crew and if you want to join the geek
00:00:35
crew it's literally just hitting that
00:00:36
subscribe button down there cost you
00:00:38
absolutely nothing but pure enjoyment oh
00:00:40
it doesn't cost you enjoyment well it
00:00:41
might cost you enjoyment I don't know so
00:00:43
penetrometer is stuck into the fruit and
00:00:45
vegetable to determine what texture it
00:00:48
is or the density of the texture to tell
00:00:50
you whether or not you're going to like
00:00:51
the fruit or vegetable and there are
00:00:53
three things that ultimately affect how
00:00:56
that rolls out okay so number one is
00:00:59
actually cell wall modification now this
00:01:03
sounds scary and it sounds GMO and Hokey
00:01:06
Pokey but it's really not what it
00:01:09
actually comes down to is what the plant
00:01:12
naturally does as it begins to ripen so
00:01:16
we know there's a trigger point between
00:01:18
where you can Harvest and it won't ripen
00:01:21
properly get some storage out of it and
00:01:23
it will ripen properly and then
00:01:24
obviously what we do here in our Gardens
00:01:26
is allow it to go almost into
00:01:29
deterioration mode and then consume it
00:01:31
and this is what is in most cases the
00:01:34
best flavor and the best texture now
00:01:37
cell wall modification is a fancy term
00:01:40
for essentially as a tomato or a
00:01:42
watermelon becomes ripe these cells
00:01:47
themselves that well anyways the cells
00:01:51
begin to decompose in a sense and almost
00:01:54
explode and deteriorate which makes the
00:01:58
texture of said water melon more tasty
00:02:02
much easier crumbly in your mouth if you
00:02:05
will and a great example of this is
00:02:07
actually peaches nectarines plums things
00:02:09
like that a peach for example that is
00:02:12
not yet ripened it's really hard the
00:02:15
textures totally off but if you wait it
00:02:18
gets kind of mushy melt in your mouth
00:02:21
delicious and this is cuz of cell wall
00:02:24
deterioration essentially things are
00:02:26
just falling apart and that's what makes
00:02:28
things a little bit more G it's like
00:02:30
Mother Nature's Way of pre- chewing it
00:02:32
and feeding us like we're little baby
00:02:34
birds number two is actually turer
00:02:37
pressure so essentially what turer
00:02:39
pressure is it's it the process of water
00:02:42
being uptaken into something called a
00:02:44
vacu the vacu is inside of a cell and
00:02:48
the cell on the outside of your plants
00:02:51
is almost like a balloon the vacu inside
00:02:54
is a balloon inside of said balloon and
00:02:57
the vacu will shrink in and increase as
00:03:01
water comes into and out of the plant so
00:03:05
if a plant is uptaking a lot of water it
00:03:07
begins to expand which in turn kind of
00:03:10
expands the outer balloon when the plant
00:03:14
loses too much water the vule will
00:03:16
collapse and then in turn the cell wall
00:03:18
will collapse with it now remember how
00:03:21
cell walls are very important in the
00:03:24
process of making a firm fruit or
00:03:26
vegetable or plant well if the cell
00:03:29
walls have not deteriorated yet that
00:03:31
obviously causes issues but if the cell
00:03:33
walls aren't allowed to expand to the
00:03:38
amount that they need to to make said
00:03:40
texture the said texture that we want
00:03:43
you're going to end up with a plant
00:03:45
that's not too delicious now because
00:03:48
plants and you know watermelons it's a
00:03:51
great it's in the name there's a ton of
00:03:53
water inside of these things so because
00:03:55
vacul are so reliant on water if water
00:03:58
is limited such as a drought season or
00:04:02
really high Heats where you just simply
00:04:04
couldn't ever apply enough water we tend
00:04:06
to get in vacu that are shrunken and
00:04:09
therefore a cell wall that is also
00:04:11
shrunken and just something that doesn't
00:04:13
have a lot of juice in it so that's
00:04:16
number one number two is the opposite of
00:04:19
that and sometimes we see this in the
00:04:20
garden and that's when a tomato plant
00:04:23
fills their vacu up too much because we
00:04:26
keep on for we keep on giving them water
00:04:28
and eventually they split and you'll see
00:04:31
this every once in a while that is EV
00:04:32
vacu cell walls that have begun to
00:04:35
expand past the level that they're meant
00:04:37
to and ultimately cause rips and tears
00:04:40
inside of the fruit or vegetable now as
00:04:42
a producer you're trying to aim
00:04:44
somewhere in between the two because
00:04:46
obviously both ends of the spectrum
00:04:49
don't yield you much money and kind of
00:04:51
turns people off from wanting to eat
00:04:54
bananas now keep in mind that water also
00:04:56
moves around carbohydrates and nutrients
00:04:58
and all that fun stuff
00:05:00
throughout the entire plant and if we're
00:05:02
in a drought or we have lack of water
00:05:06
the carbohydrates and the byproducts of
00:05:09
photosynthesis also aren't moving around
00:05:11
and a huge part of what makes up the
00:05:13
flavor actually comes from the process
00:05:16
of photosynthesis so if your plant's
00:05:18
lacking water it's not able to get
00:05:20
things in the right place your fruits
00:05:22
and veget your veggies your vegetabes
00:05:26
your vegetables are going to taste okay
00:05:29
so the last one is actual cuticle so the
00:05:33
cuticle on the outside of your fruit and
00:05:36
vegetable is almost like a protective
00:05:39
barrier that helps decrease or limit
00:05:42
turar pressure now the idea here is that
00:05:46
if it can regulate trigar pressure in
00:05:48
some way it can obviously affect the
00:05:50
texture of the fruit now so this is
00:05:52
obviously something that's not heavily
00:05:54
affected by environment it is affected
00:05:56
by you know really high Heats for
00:05:57
example or really cold colds But
00:06:00
ultimately it's it's a little bit more
00:06:02
difficult and not as important in its
00:06:05
role compared to the vacul and the cell
00:06:07
walls but if it's not present or it's
00:06:10
not there in the correct proportions we
00:06:13
tend to get a off texture the
00:06:15
Watermelons you are seeing on Tik Tok
00:06:17
are something called Woody or Woody
00:06:19
textured watermelons and the only reason
00:06:21
that these exist actually comes down to
00:06:24
the lack of water so if you didn't get
00:06:27
the memo North America is in a little
00:06:29
bit of Dro I didn't get the memo
00:06:31
Saskatoon saskatch one didn't get the
00:06:33
memo because it will not stop raining
00:06:35
here Manitoba won't stop raining Alberta
00:06:37
it won't stop raining it just keeps on
00:06:39
raining uh so those provinces they
00:06:41
didn't get the memo but the rest of
00:06:43
North America they got the memo and they
00:06:45
are currently in a drought and obviously
00:06:49
with the drought we are going to have
00:06:50
turer pressures that are going to suffer
00:06:52
and cell walls that are going to
00:06:55
collapse around said vacu and make some
00:06:57
very Woody watermelon so that's what's
00:07:00
going on with the watermelon so with
00:07:02
bananas and avocados we're actually
00:07:03
suffering from the exact same thing and
00:07:06
that is not cell walls that won't
00:07:08
deteriorate and not cuticles that are in
00:07:11
at not at their Peak it actually is vacu
00:07:14
that aren't expanding fully so when a
00:07:17
plant doesn't expand on its vacuum and
00:07:20
really increase the water content it
00:07:22
obviously will make something that is
00:07:24
harder and almost plastic like in a
00:07:26
sense now the other reason why why this
00:07:30
can affect the texture is because the
00:07:32
cell wall deterioration can't take place
00:07:34
because if You' watched the videos on
00:07:36
soil microbes or just microbes in
00:07:38
general we know microbes need water and
00:07:41
if there's no water or less water
00:07:43
present the process of decomposition is
00:07:46
much slower so think of a semi
00:07:49
dehydrated fruit or vegetable that you
00:07:52
buy from the store or you dehydrate on
00:07:54
yourself and how it's shell stable for
00:07:57
quite a long time compared to if you
00:07:58
were to put said Peach just on the
00:08:01
counter as is kind of what's happening
00:08:03
with these fruits and vegetables on Tik
00:08:05
Tok they're in this Pudo dehydrated
00:08:08
state where there's not enough moisture
00:08:11
and stuff going on to decompose it
00:08:15
quickly anyways but there's not uh
00:08:17
there's also not enough to make the
00:08:19
texture good so ultimately it just is
00:08:23
kind of making some gross produ bottom
00:08:25
line welcome to the drought of 2024 you
00:08:29
can expect much more of this and or just
00:08:33
fruits and vegetables that taste like
00:08:34
absolute garbage so this is the reason
00:08:36
why you should start a garden and if
00:08:38
you're totally new at that then you're
00:08:39
going to want to check out this video
00:08:40
right here it'll take you through a
00:08:42
complete walkthrough of exactly what to
00:08:44
expect and how you can go about doing it
00:08:46
it's not too late I promise you so talk
00:08:48
to you guys next time bye
