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Nutrition Application > Fruit > Flashcards

Fruit Flashcards

1
Q

fruits are classified based on the ______

A

type of flower they develop

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2
Q

what are the types of fruit

A

simple
aggregate
multiple

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3
Q

simple fruits are ______
examples?

A

one flower include drupes, pomes, and citrus fruits

  • apricots
  • cherries
  • peaches
    -plums
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4
Q

aggregate fruits are ______
examples?

A

several ovaries in one flower

  • blackberries
  • rasperies
  • strawberries
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5
Q

multiple fruits are ______
examples?

A

cluster of several flowers

  • pineapple
  • figs
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6
Q

tomatoes are a ____

A

fruit

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7
Q

pigments that are present in fruits

A

chlorophylls
carotenoids
flavonoids (anthocyanin and anthoxanthins)

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8
Q

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

A

anthocyanins
anthocyanins

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9
Q

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 ______

A

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

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10
Q

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

A

organic acids

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11
Q

what are some common organic acids

A

citric
malic
benzoic

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12
Q

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

A

pectin

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13
Q

3 types of pectic substances found in fruit

A

protopectin
pectin
pectic acid

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14
Q

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

A

albedo

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15
Q

what is enzymatic browning

A

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

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16
Q

enzymatic browning can be slowed by ______

A

inactivating enzymes

limit O2

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17
Q

how do u inactivate the enzymes in fruit

A

pasteurizing
blanching

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18
Q

how do you limit O2 getting to fruit

A

coating
- sugar, water, plastic wrap

acids
- vinegar, lemon

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

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19
Q

what food additives are used to prevent browning in fruit

A

sulfites and sorbets
vitamin C most frequent alternative

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20
Q

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

A

sulfating

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21
Q

food products that use sulfites must _____

A

declare it on the label

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22
Q

fruit consumption is on the ____ trend

A

upward

23
Q

USDA has established ______ for most fresh vegetables

A

grade standards

24
Q

grade is awarded based on

A

appearance
size
shape
color

25
Q

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

A

fruit quality

26
Q

what are ways to make fruit available year round

A

canned
frozen
dried

27
Q

most common form of processing of fruits

A

canned

28
Q

advantages to canned fruit

A

convenience
availability
variet in forms

29
Q

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

A

cooked

30
Q

USDA grading for canned fruit is _______

A

voluntary

31
Q

fruit is frozen ____ with or without _____

A

fresh
sugars added

32
Q

frozen fruit retains ______ and _____ but not ______

A

color and taste
quality

33
Q

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

A

70%

34
Q

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

A

<30%

35
Q

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

A

volatile
cellulose

36
Q

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?

A

orange

ratio of fruit juice to water

37
Q

not <100% juice

A

juice

38
Q

not <50% juice

A

juice drink

39
Q

not <40% juice

A

nectar

40
Q

not <25% juice

A

ade

41
Q

not <10% juice

A

drink

42
Q

process for preparing fruit juice

A

extraction
clarification (clearing)
pasteurization
concentration
canning or bottling
freezing

43
Q

fruits contain _____ and _______ used in production after making juice

A

aromatic oils and citrus peels

44
Q

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

A

zest
more concentrated

45
Q

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

A

pectin
mesh-like

46
Q

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.

A

0.5 - 1%

pectin, sugar, and acid

47
Q

many fruits are picked and shipped unripe

unripe fruit can be left at _______ in a paper bag to ripen

A

room temp

48
Q

_______ 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 _______

A

climacteric

respiration rate

49
Q

______ 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

A

non-climacteric

slow gradually

50
Q

examples of climacteric fruits

A

apple
avocado
banana
peach
tomato
tropical fruits
apricot

51
Q

examples of non-climacteric fruits

A

blueberry
cherry
citrus fruits
grapes
pineapple
strawberry

52
Q

ripe fruit with high water content should be consumed within _______

A

three days

53
Q

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

A

plastic bag punctured with holes and refrigerated

Nutrition Application (15 decks)

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