Fruit Flashcards
fruits are classified based on the ______
type of flower they develop
what are the types of fruit
simple
aggregate
multiple
simple fruits are ______
examples?
one flower include drupes, pomes, and citrus fruits
- apricots
- cherries
- peaches
-plums
aggregate fruits are ______
examples?
several ovaries in one flower
- blackberries
- rasperies
- strawberries
multiple fruits are ______
examples?
cluster of several flowers
- pineapple
- figs
tomatoes are a ____
fruit
pigments that are present in fruits
chlorophylls
carotenoids
flavonoids (anthocyanin and anthoxanthins)
______ are clearly present in fruits and color changes during cooking is a problem when _______ are combined
anthocyanins
anthocyanins
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 ______
80-95%
3-14%
low with exception of avocado
A,C and fiber
________ are of importance both because of contributions to flavor and the role they play in preservation techniques
organic acids
what are some common organic acids
citric
malic
benzoic
____ is a polysaccharide group in fruits which act like a “cement” between cell walls
pectin
3 types of pectic substances found in fruit
protopectin
pectin
pectic acid
____ is the white, inner rind of citrus fruits, rich in pectin and oils
albedo
what is enzymatic browning
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
enzymatic browning can be slowed by ______
inactivating enzymes
limit O2
how do u inactivate the enzymes in fruit
pasteurizing
blanching
how do you limit O2 getting to fruit
coating
- sugar, water, plastic wrap
acids
- vinegar, lemon
Antioxidants
- ascorbic acid, fruit fresh spray, sulfur (pineapple juice)
what food additives are used to prevent browning in fruit
sulfites and sorbets
vitamin C most frequent alternative
FDA prohibit use of ______ agents on raw produce in food establishments
sulfating
food products that use sulfites must _____
declare it on the label
fruit consumption is on the ____ trend
upward
USDA has established ______ for most fresh vegetables
grade standards
grade is awarded based on
appearance
size
shape
color
grading is difficult given the change in _______ from the time it is grades to the time of purchase
fruit quality
what are ways to make fruit available year round
canned
frozen
dried
most common form of processing of fruits
canned
advantages to canned fruit
convenience
availability
variet in forms
canned fruits are _____ which alters taste, texture, and depletes water soluble vitamin content
cooked
USDA grading for canned fruit is _______
voluntary
fruit is frozen ____ with or without _____
fresh
sugars added
frozen fruit retains ______ and _____ but not ______
color and taste
quality
dried fruits contain up to ____% CHO and more concentrated flavor and. nutrients
70%
drying fruit lowers the water content to ____% increasing resistance to spoilage
<30%
drying fruit removes water which is responsible for the loss of ______ substances in fruit and softening of ______ resulting in a sweeter tasting fruit
volatile
cellulose
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?
orange
ratio of fruit juice to water
not <100% juice
juice
not <50% juice
juice drink
not <40% juice
nectar
not <25% juice
ade
not <10% juice
drink
process for preparing fruit juice
extraction
clarification (clearing)
pasteurization
concentration
canning or bottling
freezing
fruits contain _____ and _______ used in production after making juice
aromatic oils and citrus peels
citrus peels produce ____ which is the outer layer, which contains ____ flavor then the fruits juice
zest
more concentrated
fruit spreads gel when _______ molecules bond to each other an from ______ network
pectin
mesh-like
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.
0.5 - 1%
pectin, sugar, and acid
many fruits are picked and shipped unripe
unripe fruit can be left at _______ in a paper bag to ripen
room temp
_______ 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 _______
climacteric
respiration rate
______ 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
non-climacteric
slow gradually
examples of climacteric fruits
apple
avocado
banana
peach
tomato
tropical fruits
apricot
examples of non-climacteric fruits
blueberry
cherry
citrus fruits
grapes
pineapple
strawberry
ripe fruit with high water content should be consumed within _______
three days
storage time may be increased if ripe fruit is placed in a _________
plastic bag punctured with holes and refrigerated
