Classification, Growth, Development & Ripening

Question 1

Tropical:

Answer 1

Requires a warm and moist climate to grow
Some can withstand dry climate
Significant variation in soil types
Sensitive to cold climate

Question 2

Subtropical

Answer 2

Intermediate temperature
Adapted well with any variation in the presence
of light or darkness

Question 3

Temperate

Answer 3

Adequate rainfall
Need cold/chilling weather to grow
Soil normally is shallow and acidic

Question 4

Harvesting Time-seasonal

Answer 4

Depend on region and crops ability
to grow in a specific season
Western:
Spring (strawberry, cherry)
Summer (blueberry, peach)
Fall/Autumn (apple, pear)
Winter (grapefruits, lemon)

Question 5

Harvesting Time-Non-Seasonal

Answer 5

Non-Seasonal
Available all year around

Question 6

Respiration rate-Climacteric Fruits

Answer 6

Their ripening process is associated
with significant production of ethylene
These fruits can ripen after harvest depend on their ethylene production
EG papaya banana stonefruits

Question 7

Respiration Rate-Non-Climacteric Fruits

Answer 7

Normally they are ripened without ethylene
Can only ripen as long as they are attached to the parental plant.
Examples: watermelon, pomelo, limes

Question 8

Classification of Vegetables- 9 classes

Answer 8

Bulb-shallot, leek
Flowers-Broccoli
Fungi-mushrooms
Leaves-kale, spinach
Fruits-capsicum, pumpkin, eggplant
Roots-beetroot, carrot, parsnip

Seeds-pea. sweetcorn
Stems-asparagus
Tubers-potato, yam

Question 9

3 Stages of Physiological Development

Answer 9

Growth, Maturation, Senescence

Question 10

Growth of fruits

Answer 10

cell division, enlargementa

Question 11

Maturation

Answer 11

occurrence of various physiological and
biochemical activities as per fruit commodities

Question 12

Senescence

Answer 12

“the period when anabolic (synthetic)
biochemical processes give way to catabolic (degradative) processes, which lead to ageing and death of the tissue”

Question 13

Ripening (12 elements)

Answer 13

Seed maturation
Color changes
Abscission
Respiration rate
Ethylene production
Tissue permeability
Composition of pectic substances
Carbohydrate composition
Protein
Organic acid
Flavor/Aroma development
Wax development of skin

Question 14

Seed Maturation

Answer 14

Embryo Genesis:
Endosperm
Protoplasm
Matured Seed

Question 15

Embryo Genesis

Answer 15

Seed organs can be recognized (e.g., cotyledons, hypocotyl)

Question 16

Endosperm

Answer 16

This part is formed after division ends

Question 17

Protoplasm

Answer 17

Dehydration of protoplasm due to the interruption of water and
nutrient supplies causes the reduction in the metabolic activities

Question 18

Matured Seed

Answer 18

After the dehydration of protoplasm-matured seed

Question 19

Abscission

Answer 19

abscission promoting hormones:
abscisic acid and ethylene (depend on
types of fruits and vegetables)

Question 20

Respiration Rate-Respiration process:

Answer 20

Glycolysis: anaerobic process in cytosol
TCA cycle: organic acids in mitochondria
Electron transport system:- physiologically
measurable uptake of O2 and is linked to the
production of ATP

Question 21

Ethylene

Answer 21

controls ripening process of fruits by stimulating the
expression of the gene for chlorophyllase

Question 22

Issues of ethlene

Answer 22

Accelerated ripening
Bitterness (certain commodities)
Accelerated yellowing
Commodities become prone to diseases

Question 23

Tissue Permeability

Answer 23

Tonoplast surrounds vacuoles, which the former is semi permeable membrane
Membranes allow water permeation and no solutes or proteins and nucleic acids are allowed
The turgidity of cell: crispness of the fruits/vegetable

Question 24

Protopectin: “insoluble parent form of pectic substances”

Answer 24

Cross-linked to other polymer via Calcium bridges
ʻIt is bound to other sugars and phosphate derivatives

Question 25

Protopectin will be broken down during

Answer 25

g ripening and maturation into small
molecular weight fractions (more water soluble

Question 26

degradation of protopectin

Answer 26

causes softening of fruits texture

Question 27

Carbohydrate degradation

Answer 27

results in the alteration of taste and texture

Question 28

Organic Acids-

Answer 28

considered as a reserve source of energy to the fruits

Question 29

organic acid reduces during ripening

Answer 29

due to sugar conversion or respiration activity

Question 30

Protein

Answer 30

plays a role as softening agent via glycosylation

Question 31

Flavor/Aroma Development is attributed by

Answer 31

the interaction of sugars, organic
acids, phenolic compounds, volatiles

Question 32

aroma can be derived from

Answer 32

amino acid, fatty acid or carbohydrate mechanism

Question 33

Amino acid

Answer 33

Non-enzymatic browning reaction (also known as “Strecker degradation”)
Degradation of amino acid by reacting with α-dicarbonyl: aldehyde, pyrazine
An important pathway responsibles for ripe banana and appleʼs aromas

Question 34

Fatty acid; Chloroplast degradation

Answer 34

(linoleic and linolenic acid undergo
oxidation via lypoxygenase action)

Question 35

The enzyme promotes oxidative breakdown

Answer 35

of unsaturated fatty
acids, thus forming hydroperoxides

Question 36

Unstable hydroperoxides degrades to

Answer 36

low molecular weight
compounds such as alcohol, aldehyde

Question 37

Oxygenated monoterpenes responsible

Answer 37

for citrus aroma

Question 38

Furanones are commonly denoted as

Answer 38

starberry aroma

Question 39

Development of Wax on Skin

Answer 39

To protect flesh of the fruits and to retain water content

Question 40

“Structure of wax is more important that its thickness

Answer 40

since water permeation to atmosphere follows the path