4 Flashcards

1
Q

botanical definition of fruit/veggie

A

produced from flowers & are ripened by ovaries & adj plant tissues

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2
Q

how does avocado & tomatoes classify as a veggie-fruit?

A

bcs it is a fruit from botanical pov bt used as veggie

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3
Q

_______compound responsible for green color on potatoes w/ light exposure

can be __ if consumed in large amnt

A

solaine

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4
Q

fruit: dvloped from a single ovary in 1 flower. give e.g

A

simple type!
citrus:
drupes: apricots, cherries
pomes: apple, pears

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5
Q

compare aggregate vs multiple

A

aggregate: dvloped from many ovaries in 1 flower (rasp, strawberries)
vs multiple dvloped from a cluster of manu floewrs (figs, pineapple)

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6
Q

what happen during ripening concerning pectin?

A

Protopectin converts into pectin via pro=topectinase enzyme. Converts into pectic acid via pectin methyl esterase

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7
Q

Why can use use pectin for jam and not pectic acid?

A

pectic creates a felling effect, less cook time; fruits nat contain it
while pectic acid doesnt, mushier txture

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8
Q

unstable molec tht can damage cell, is neutralized by antioxidants via donating e-
can be gen through physcial activity, life

A

free radicals

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9
Q

orange contains more vit C than half of bell peper. T or F?

A

F. opposite

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10
Q

what is chlorophyll?

A

green pigment
w/ alkaline such as baking soda -> bright green color (chlorophyllin)
w/ excess heat & acid, olive green color (pheophytin)
peropheophyntin is the one in canned veg

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11
Q

what is carotenids?

A

orange pigment
w/ air, loose yellow color (susceptible to oxidation)
w/ alkaline, lil effect on color
overcooking in presence of acid -> isomerization (orange to yellow)

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12
Q

distinct betalains vs anthocyanin

A
    • pigment can be purple & red vs red purple & bluel
  • antho only: w/ alkaline; purple & blue
    w. acid, red, reacts with tin & iron
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13
Q

what is the only to give off a yt/colroless pigment?

A

anthoxanthin: may become dark w/ Fe and bright yellow w/ al
stable to heat bt darken if prolonged

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14
Q

due to (?) glas: a ripening hmn
- color: less in ____
- _____ ‘s ____ due to pectic acid
- flavor dvlop: starch to sugar, less tart
- ___ _____ changes: org acids

A

effect during ripening:
ripening hmn
green
flesh soften
soluble solids

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15
Q

a fungal disease killing Cavendish bananas

A

Panama

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16
Q

how to dry fruits

A
  1. sun dried
  2. artificial heat (dehydrated under ontrolled enviro_
  3. vacuum dring (low moisture lvl)
  4. freeze drying (freeze then vacuum dry)
17
Q

to extend storage of fruits

A
  • controlled temp: O2 reduced to 21% or less
  • modfied atmosphere: modified O2, CO2, & WATER VAPOour lvl surrounds the fruit inside th pcking
    use a semi-permeable film as pcking mat -> fruits can respirate -> O2 enter, CO2 leaves
  • irridation: reduce mold, kills insect
18
Q

to extend storage of veg, 2 ways?

A
  1. coating: veg oil emulsion / edible wax
  2. storage: control enviro, reduced O
19
Q

why is tugor impt when storing verg & onions & patotes?

A

high humidity is the bst: more moisture, more turgor
w/ turgor P, full vacuole exesrts on cell wall -> rigid cel wall
avoid storing by otherwsw w. ehylene gas like onions
potatoes cant store in fridge since starch converts into sugar

20
Q

when polyphenoloxidase oxidates phenosl in fruits, quinones compounds form

A

enzymatic browning of frjits

21
Q

how to stop enzymatic browning of fruits

A
  • add an acid
  • reduced O2: use a sugar or salt solution. honey has a short chain protein that interacts w/ quinones
  • heat: deanture that enzyme that cause browning
22
Q

EP vs AP

A

prep fruits/vg, doesnt have a 100% yield. Edible Portion vs as purchased

23
Q

whyat is special abt fruit juice?

A

100% juice. drinks/bev/cocktails is less so.

24
Q

comapre citrus vs non-cistrus juice:

A
  • has haze/cloudiness: mix of cellualr organelles, oil droplets, and color bodies
    cloudiness is stabilized by flash heating to a temp higher than pasteurization, destroy pectin esterase
  • for non-citrus, clarification= add pecitnase, pectin-degrading enzyme, juice runnier
25
Q

in sugar syrup, not blanched not heated
add vit C / absorbic acid to delay browning

A

frozen fruits

26
Q

describe canned fruits

A

cooked then canned
vit content might be slightly reduced
canned in heavy srup, light syrup, fruit jucies

27
Q

chrlorphyllin vs pheophyntin vs peropheophyntin

A

alkaline vs escess heat and acid vs in canned vegi

28
Q

what is dried fruits?

A

when H20 content has been reduced to 30% or less
vacuum drying: 5% or half≥
resistant to microbial spoilage due to less water activity.
highly con in cal & sugar.
may be trated with sulfur dioxide and sulphite to preserve vit A & C bt impact thiamin

29
Q

how is convience food packaged?

A

value added, fresh cuts./
packing: modified atmosphere, hermetic( food & gas inside has been altered to extend shelfline, picking mat that is waterproof, airtight and sealed)

30
Q

flavours of frutis come from organic acids such as esters and -OH, organic alkaline (like citric), essentials oils outside the skina dn phenolic compound. T or F?

A

F. organic acids. essential oils in the skin.

31
Q

cruciferous veg like cabbage, broccoli can have a strong flavour bcs….

A

sinigrin -> heat -> hydrogen sulfide -> strong, pungemt, sulfurous taste

32
Q

fibre constains cellulose, hemicellulose, pectins and beta glucans. what happens when cooking veg?

A

dont loose the fibre. cellulose softens and hemicellulose disintergrates in alkaline H20. while acid prevents softening. Ca salt firms up the tissue

33
Q

what can happen during cooking

A

dissolving action of H20. chemical decmp./ oxidation. volatilization.

34
Q

distinct diffusion vs osmosis?

A

when fruit is oplaced in sugar syrup, sugar solvent moves from high to low concentration: inside the ruti, water leaves. retains shape.

osmosis opposite. when fruit is placed in water, wate rmoves from low to high concentration. inside the fruit, ushy texture.

35
Q

onions contain deriavatives of am.a ___> activ by ___ when cut or peeled. produce __ compounds.

A

cystein. enzymes. sulfur

36
Q
A