4 Flashcards
botanical definition of fruit/veggie
produced from flowers & are ripened by ovaries & adj plant tissues
how does avocado & tomatoes classify as a veggie-fruit?
bcs it is a fruit from botanical pov bt used as veggie
_______compound responsible for green color on potatoes w/ light exposure
can be __ if consumed in large amnt
solaine
fruit: dvloped from a single ovary in 1 flower. give e.g
simple type!
citrus:
drupes: apricots, cherries
pomes: apple, pears
compare aggregate vs multiple
aggregate: dvloped from many ovaries in 1 flower (rasp, strawberries)
vs multiple dvloped from a cluster of manu floewrs (figs, pineapple)
what happen during ripening concerning pectin?
Protopectin converts into pectin via pro=topectinase enzyme. Converts into pectic acid via pectin methyl esterase
Why can use use pectin for jam and not pectic acid?
pectic creates a felling effect, less cook time; fruits nat contain it
while pectic acid doesnt, mushier txture
unstable molec tht can damage cell, is neutralized by antioxidants via donating e-
can be gen through physcial activity, life
free radicals
orange contains more vit C than half of bell peper. T or F?
F. opposite
what is chlorophyll?
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
what is carotenids?
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)
distinct betalains vs anthocyanin
- pigment can be purple & red vs red purple & bluel
- antho only: w/ alkaline; purple & blue
w. acid, red, reacts with tin & iron
what is the only to give off a yt/colroless pigment?
anthoxanthin: may become dark w/ Fe and bright yellow w/ al
stable to heat bt darken if prolonged
due to (?) glas: a ripening hmn
- color: less in ____
- _____ ‘s ____ due to pectic acid
- flavor dvlop: starch to sugar, less tart
- ___ _____ changes: org acids
effect during ripening:
ripening hmn
green
flesh soften
soluble solids
a fungal disease killing Cavendish bananas
Panama
how to dry fruits
- sun dried
- artificial heat (dehydrated under ontrolled enviro_
- vacuum dring (low moisture lvl)
- freeze drying (freeze then vacuum dry)
to extend storage of fruits
- 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
to extend storage of veg, 2 ways?
- coating: veg oil emulsion / edible wax
- storage: control enviro, reduced O
why is tugor impt when storing verg & onions & patotes?
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
when polyphenoloxidase oxidates phenosl in fruits, quinones compounds form
enzymatic browning of frjits
how to stop enzymatic browning of fruits
- 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
EP vs AP
prep fruits/vg, doesnt have a 100% yield. Edible Portion vs as purchased
whyat is special abt fruit juice?
100% juice. drinks/bev/cocktails is less so.
comapre citrus vs non-cistrus juice:
- 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
in sugar syrup, not blanched not heated
add vit C / absorbic acid to delay browning
frozen fruits
describe canned fruits
cooked then canned
vit content might be slightly reduced
canned in heavy srup, light syrup, fruit jucies
chrlorphyllin vs pheophyntin vs peropheophyntin
alkaline vs escess heat and acid vs in canned vegi
what is dried fruits?
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
how is convience food packaged?
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)
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?
F. organic acids. essential oils in the skin.
cruciferous veg like cabbage, broccoli can have a strong flavour bcs….
sinigrin -> heat -> hydrogen sulfide -> strong, pungemt, sulfurous taste
fibre constains cellulose, hemicellulose, pectins and beta glucans. what happens when cooking veg?
dont loose the fibre. cellulose softens and hemicellulose disintergrates in alkaline H20. while acid prevents softening. Ca salt firms up the tissue
what can happen during cooking
dissolving action of H20. chemical decmp./ oxidation. volatilization.
distinct diffusion vs osmosis?
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.
onions contain deriavatives of am.a ___> activ by ___ when cut or peeled. produce __ compounds.
cystein. enzymes. sulfur
