Fruit

Question 1

fruits are classified based on the ______

Answer 1

type of flower they develop

Question 2

what are the types of fruit

Answer 2

simple
aggregate
multiple

Question 3

simple fruits are ______
examples?

Answer 3

one flower include drupes, pomes, and citrus fruits

• apricots
• cherries
• peaches
  -plums

Question 4

aggregate fruits are ______
examples?

Answer 4

several ovaries in one flower

• blackberries
• rasperies
• strawberries

Question 5

multiple fruits are ______
examples?

Answer 5

cluster of several flowers

• pineapple
• figs

Question 6

tomatoes are a ____

Answer 6

fruit

Question 7

pigments that are present in fruits

Answer 7

chlorophylls
carotenoids
flavonoids (anthocyanin and anthoxanthins)

Question 8

______ are clearly present in fruits and color changes during cooking is a problem when _______ are combined

Answer 8

anthocyanins
anthocyanins

Question 9

fruit has a high water content ranging from ___ to __%
CHO levels in fresh fruits range from ___ to ___%
protein and fat are _____
hugh in vitamins ___ and ____ and ______

Answer 9

80-95%
3-14%
low with exception of avocado
A,C and fiber

Question 10

________ are of importance both because of contributions to flavor and the role they play in preservation techniques

Answer 10

organic acids

Question 11

what are some common organic acids

Answer 11

citric
malic
benzoic

Question 12

____ is a polysaccharide group in fruits which act like a “cement” between cell walls

Answer 12

pectin

Question 13

3 types of pectic substances found in fruit

Answer 13

protopectin
pectin
pectic acid

Question 14

____ is the white, inner rind of citrus fruits, rich in pectin and oils

Answer 14

albedo

Question 15

what is enzymatic browning

Answer 15

the cell structure separates the enzymes from the phenolic compounds in the fruit,

thus once the fruit is cut the enzymes are exposed to oxygen and react in its presence to produce a brown colored product

Question 16

enzymatic browning can be slowed by ______

Answer 16

inactivating enzymes

limit O2

Question 17

how do u inactivate the enzymes in fruit

Answer 17

pasteurizing
blanching

Question 18

how do you limit O2 getting to fruit

Answer 18

coating
- sugar, water, plastic wrap

acids
- vinegar, lemon

Antioxidants
- ascorbic acid, fruit fresh spray, sulfur (pineapple juice)

Question 19

what food additives are used to prevent browning in fruit

Answer 19

sulfites and sorbets
vitamin C most frequent alternative

Question 20

FDA prohibit use of ______ agents on raw produce in food establishments

Answer 20

sulfating

Question 21

food products that use sulfites must _____

Answer 21

declare it on the label

Question 22

fruit consumption is on the ____ trend

Answer 22

upward

Question 23

USDA has established ______ for most fresh vegetables

Answer 23

grade standards

Question 24

grade is awarded based on

Answer 24

appearance
size
shape
color

Question 25

grading is difficult given the change in _______ from the time it is grades to the time of purchase

Answer 25

fruit quality

Question 26

what are ways to make fruit available year round

Answer 26

canned frozen dried

Question 27

most common form of processing of fruits

Answer 27

canned

Question 28

advantages to canned fruit

Answer 28

convenience availability variet in forms

Question 29

canned fruits are _____ which alters taste, texture, and depletes water soluble vitamin content

Answer 29

cooked

Question 30

USDA grading for canned fruit is _______

Answer 30

voluntary

Question 31

fruit is frozen ____ with or without _____

Answer 31

fresh sugars added

Question 32

frozen fruit retains ______ and _____ but not ______

Answer 32

color and taste quality

Question 33

dried fruits contain up to ____% CHO and more concentrated flavor and. nutrients

Answer 33

70%

Question 34

drying fruit lowers the water content to ____% increasing resistance to spoilage

Answer 34

<30%

Question 35

drying fruit removes water which is responsible for the loss of ______ substances in fruit and softening of ______ resulting in a sweeter tasting fruit

Answer 35

volatile cellulose

Question 36

High proportion of water in fruit makes them easy to make into juice ______ leads the fruit juice market what determines how fruit beverages are labeled?

Answer 36

orange ratio of fruit juice to water

Question 37

not <100% juice

Answer 37

juice

Question 38

not <50% juice

Answer 38

juice drink

Question 39

not <40% juice

Answer 39

nectar

Question 40

not <25% juice

Answer 40

ade

Question 41

not <10% juice

Answer 41

drink

Question 42

process for preparing fruit juice

Answer 42

extraction clarification (clearing) pasteurization concentration canning or bottling freezing

Question 43

fruits contain _____ and _______ used in production after making juice

Answer 43

aromatic oils and citrus peels

Question 44

citrus peels produce ____ which is the outer layer, which contains ____ flavor then the fruits juice

Answer 44

zest more concentrated

Question 45

fruit spreads gel when _______ molecules bond to each other an from ______ network

Answer 45

pectin mesh-like

Question 46

pectin is naturally found in fruits, concentrations vary according to the fruit, so more may need to be added when manufacturing certain fruit spreads ____ to ____% needed to prepare a good fruit spread, the correct balance of ___________ must be attained.

Answer 46

0.5 - 1% pectin, sugar, and acid

Question 47

many fruits are picked and shipped unripe unripe fruit can be left at _______ in a paper bag to ripen

Answer 47

room temp

Question 48

_______ fruit can be harvested when they are mature but before ripening has begun. These fruits ripened naturally or artificially start of ripening is accompanied by a rapid rise in _______

Answer 48

climacteric respiration rate

Question 49

______ are fruits that ripen only while still attached to the parent plant and is a more gradual process. respiration rate ________ during growth and after harvest

Answer 49

non-climacteric slow gradually

Question 50

examples of climacteric fruits

Answer 50

apple avocado banana peach tomato tropical fruits apricot

Question 51

examples of non-climacteric fruits

Answer 51

blueberry cherry citrus fruits grapes pineapple strawberry

Question 52

ripe fruit with high water content should be consumed within _______

Answer 52

three days

Question 53

storage time may be increased if ripe fruit is placed in a _________

Answer 53

plastic bag punctured with holes and refrigerated