Chapter 3 (fruits)

Question 1

5 types of organic acids

Answer 1

1. citric acid, citrus fruit + tomatoes
2. malic acid
3. tartaric acic: grapes
4. benzoic acid: cranberries
5. oxalic acid : rhubarb

Question 2

examples of malic acid

Answer 2

apples, apricos, cherries, peaches, pears, stawberries, cranberries

Question 3

3 fruits with highest Vitamin C

Answer 3

papaya, guava, cantaloupe

Question 4

moist heat for fruit (2)

Answer 4

poaching, stewing

Question 5

method heat of dried fruit (2)

Answer 5

soaking in water/simmered

Question 6

dry heat of food (4)

Answer 6

baking, broiling, grilling, frying/sauteing

Question 7

reaction of enzymatic browning

Answer 7

oxygen + phenolic compound + polyphenol oxidase enzyme

Question 8

characteristics fruits and vegetables are graded on (6)

Answer 8

uniformity of the size and shape
colour
minimum and maximum diameter
minimum lenght
maturity
freedom from disease, injury, an other defects and damage

Question 9

temperature to keep canned fruit

Answer 9

21 degree , less than 70 F

Question 10

why adding waxes commercially

Answer 10

protects surface
slow water loss
enhance appearance
may contain preservatives or colour

Question 11

2 additives that prevent from browning

Answer 11

sulfites, ascorbic acid (vitamin C)

Question 12

2 preservatives (antimicrobial)

Answer 12

sorbates, benzoates

Question 13

how can we increase the storage time of ripe fruit (2)

Answer 13

placing in plastic bags with air holes on it

refrigerate

Question 14

why adding calcium in industry

Answer 14

it reacts with pectic substances in tissues to form insoluble salts that strenghten tissues

Question 15

effect of alkali on texture + why

Answer 15

mushy texture because solubilize hemicellulose

Question 16

3 ways to keep firm texture

Answer 16

1. calcium
2. acid
3. sugar

Question 17

examples of fruits with phenolic compunds (6)

Answer 17

apples, bananas, avocado, apricots, papayas, persimmons

Question 18

change in pH and sugar during ripening

Answer 18

they increase

Question 19

change in texture during ripening

Answer 19

texture is softer due to degradation of pectics substances in middle lamella

Question 20

what creates the flavor in fruit (5)

Answer 20

sugar, essential oils, phenolic compunds, acids, aromatic compunds

Question 21

3 things that happens to texture during cooking

Answer 21

• degradation of cellulose and pectics substances
• protopectin to pectin
• degradation of cell membranes protein

Question 22

acids and sugar and to help what for the texture

Answer 22

help to maintain firm texture

Question 23

what happen to colour, flavor and nutritive value during cooking

Answer 23

colour: change du to pH change
nutrition value: lost of vitamine C
flavor: loss of aromatic compunds and essential oils

Question 24

what can do blanching to fruit

Answer 24

harm fruit

Question 25

how blocking the oxygen from phenolic compunds (3)

Answer 25

• coating with sugar or water or antioxydants (ascorbic acid and sulfites)

Question 26

how slow enzyme to stop phenolic compunds (2)

Answer 26

lowering storage temperature, saltwater

Question 27

how to denature enzyme to stop phenoilic compunds (2)

Answer 27

boiling water (but blanching can harm fruit)
adding acid

Question 28

advantages of frozen fruits and vegetables

Answer 28

retain well color, taste and nutrition

Question 29

when do we consume ripe fruits with high water content

Answer 29

3 days

Question 30

temperature of canned fruit during dry storage

Answer 30

21 degree, less than 70 F

Question 31

4 conditions to discard the canned

Answer 31

bulging
dented
leaking
rusted

Question 32

what is cutin + what it does (2)

Answer 32

waxy substance secretes by fruit

• protects surface
• slows water loss