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Food Funds Final > Class #3: Fruits and Vegetables > Flashcards

Class #3: Fruits and Vegetables Flashcards

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1
Q

What is a CFG portion of vegetable?

A

250ml raw leafy veg, or 125ml cooked/raw veg

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2
Q

What is a CFG portion of fruit?

A

125ml fruit, 125ml fruit juice.

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3
Q

What is contained in the vacuole?

A

H2O, anthocyanins, flavour compounds, organic acids.

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4
Q

What are the three different types of plastids?

A

Leucoplasts, chloroplasts, chromoplasts.

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5
Q

True or false: Chromoplasts are unpigmented.

A

False. Leucoplasts are unpigmented, chromoplasts hold carotenoids (yellow&red)

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6
Q

True or false: Pectic substances are large polysaccharides.

A

True

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7
Q

Which type of pectin is present in unripe fruit?

A

Protopectin

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8
Q

Which type of pectin is present in overripe fruit?

A

Pectic acid

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9
Q

Define fruit (in terms of plant anatomy)

A

Seed bearing structure, protects seeds

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10
Q

Define seeds (in terms of plant anatomy)

A

Can create new plants, high in carbohydrate

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11
Q

Define flowers (in terms of plant anatomy)

A

Responsible for reproduction, all other edible parts of the plant apart from fruit and vegetable.

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12
Q

Define bulbs (in terms of plant anatomy)

A

Storage organ during plant dormancy.

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13
Q

Define Legumes (in terms of plant anatomy)

A

Seeds contained in a pod, high in carbohydrate, fibre, protein, and iron.

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14
Q

What is the limiting amino acid in legumes?

A

Methionine

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15
Q

What are functional foods?

A

Have potentially positive effects on health other than nutrients.

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16
Q

Where is lutein (yellow phytochemical) found?

A

Green leafy vegetables.

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17
Q

Where is genistein found, and what does it do?

A

In soybeans, may decrease risk of breast and uterine cancer.

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18
Q

Where is luteolin found?

A

Broccoli, Celery, Green Pepper, Herbs

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19
Q

Define degorging.

A

Removal of bitter compounds using salt and osmosis.

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20
Q

What happens when you cook with acid vs when you cook with base?

A

Acids precipitate pectins=harder to soften.

Bases: Break down cellulose=mushy

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21
Q

True or False: Calcium salts combine with pectic substances, forming insoluble compounds.

A

True, firms food and can help make up for lost turgor.

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22
Q

Name 3 ways to retain nutrients when cooking vegetables.

A
  • Short cook time
  • minimal H2O use
  • cut large chunks (lower surface area)
  • Drink cooking liquid, skins
  • do not use baking soda
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23
Q

True or false: Higher respiration rate = faster spoiling

A

True, refrigeration reduces respiration

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24
Q

What is the optimal humidity to store vegetables at?

A

85-95%

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25
Q

Why does freezing decrease vegetable quality?

A

The membranes of the plant cells burst if it is not blanched beforehand.

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26
Q

True or False: Refrigeration helps potatoes stay firm.

A

False. It causes the starch in the potatoes to be converted to glucose. Makes the texture waxy.

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27
Q

Exposing potatoes to light produces which toxic compound?

A

Solanine, because the potato undergoes photosynthesis.

28
Q

How does controlled atmosphere packaging keep vegetables fresher longer?

A

Reduces O2 available and increases CO2 concentration: slower respiration.

29
Q

What are the 3 major classes of plant pigments?

A

Carotenoids, chlorophyll and Flavonoids.

30
Q

True or false: Flavinoids are found in plastids.

A

False. Chlorophyll and Carotenoids are found in plastids, Flavinoids are found in the vacuole.

31
Q

What is the structure of chlorophyll?

A

Porphyrin ring, with Mg in centre. Very heat sensitive.

32
Q

What colour is chlorophyll a?

A

Blue Green

33
Q

What colour is chlorophyll b?

A

Green

34
Q

True or false: Chlorophyll is fat soluble.

A

True

35
Q

How is green food turned yellow-brown?

A
  • excessive heating ruptures plant cells
  • organic acids are released
  • H+ ions replace Mg in chlorophyll, forming pheophytin
36
Q

Why does blanching make greens brighter?

A

Some chlorophyll may be hidden by air between cells, blanching causes air to bubble away, revealing the chlorophyll.

37
Q

What are the 3 types of carotenoids?

A

Carotenes (Yellow-Orange), Lycopene (red), Xanthophylls (Yellow)

38
Q

True or false: Flavinoids are pH sensitive.

A

True.

39
Q

What are the 3 types of Flavinoids?

A

Anthocyanins, anthoxanthins, betalains

40
Q

True or False: Anthocyanins are white pigments.

A

False. Anthocyanins are red-purple-blue, anthoxanthins are white.

41
Q

What colour are anthocyanins in acidic pH?

a. red
b. purple
c. blue

A

A

42
Q

What colour are anthocyanins in basic pH?

a. red
b. purple
c. blue

A

C

43
Q

What colour are anthocyanins in neutral pH?

a. red
b. purple
c. blue

A

B

44
Q

What colour are anthoxanthins in acidic pH?

a. red
b. Yellow
c. white

A

C

45
Q

What colour are anthoxanthins when in contact with Fe or Cu?

a. Blue
b. Yellow
c. White

A

A

46
Q

Where are betalains mainly found?

A

Beets

47
Q

True or false: Cu and Zn help chlorophyll stay green.

A

Yes, but we don’t use them bc they’re toxic

48
Q

What part of the plant do fruits come from?

A

The flower ovary, matured.

49
Q

What are the 3 different types of fruits?

A

Simple, Aggregate, Multiple

50
Q

Define Aggregate fruit

A

Formed by joining of multiple ovaries on 1 flower (Ie raspberry)

51
Q

Define Multiple Fruit

A

Formed from many flowers, remain together as a single mass.

52
Q

True or false: Most fruit has a pH above 7

A

False, most fruit has a pH under 5

53
Q

Name the 5 organic acids found in fruits.

A
  • Citric Acid (Citrus)
  • Malic Acid (Stonefruit)
  • Tartaric Acid (Grapes)
  • Oxalic Acid (Rhubarb)
  • Benzoic Acid (cranberries)
54
Q

True or False: Low pH fruits are less sweet, but have stronger flavours.

A

True

55
Q

Which compounds are responsible for the browning of fruits?

A

Phenolic compounds (Tannins)-found mostly in unripe fruit, astringent. Decrease as fruit ripens.

56
Q

True or False: Vitamins reach their peak in fruits at maturity.

A

True

57
Q

True or False: Organic acids reach their peak in fruits at maturity.

A

False, they decrease and their type may change as pH changes.

58
Q

Why do fruits become sweeter with ripening?

A

Starch converts to glucose.

59
Q

Why do fruits become softer with ripening?

A

Pectic substances degrade.

60
Q

Define essential oil

A

An oily substance that is volatile with 100x the flavouring power of where it originated.

61
Q

Why do fruits become mushy when cooked?

a. Protopectin converts to pectin
b. cellulose and hemicellulose degrade
c. cell membrane proteins denature
d. all of the above

A

D. When cell membranes denature, they can no longer keep solutes out, so they come in via simple diffusion.

62
Q

How does sugar maintain firmness in fruit?

A

Sugar enters cells as H2O leaves, interfering with conversion of protopectin to pectin.

63
Q

How can you prevent enzymatic browning of fruits?
a. Denaturing the enzyme polyphenol oxidase
b. Cooling the fruit down
c. Cooking the fruit
d. Covering the fruit, reducing O2 exposure
e A,B&D

A

E. The enzyme can be denatured with acid or base, inhibits activity because optimal pH for enzyme is 7
Cooling the fruit lowers the rate of enzyme activity

64
Q

Define Climacteric Fruits

A

Fruits that continue to ripen after harvest.

65
Q

Define non climacteric fruits

A

Fruits that do not ripen after harvest.

Food Funds Final (10 decks)

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