Fruit Flashcards
Stages of fruit development include:
- Harvesting
- Maturity
- Ripeness
- Ripening
- Senescence
What is the collecting of fruits vegetables at the specific time of peak quality of color, texture, flavor
Harvesting
What is the stage of development when the fruit is picked, at or just before ripened. Maturation is usually reached at the end of growth phase
Maturity
What is the optimum or peak condition of flavor, color, & texture for a particular fruit. Some fruits are picked when mature but not yet ripe
Ripeness
What is the transformation of fruit from an immature stage of development that has undesirable eating attributes to one that has palatable eating quality and desirable color, flavor, texture, firmness, aroma
Ripening
What is the phase associated with deteriorative processes, leading to aging & death of tissue, and quality decline
Senescene
What are examples of climacteric fruit?
apples, bananas, peaches and peaars
What are examples of non-climacteric fruit?
grape, strawberry, citrus fruits
What are three kinds of metabolic changes
- respiration
- decline in organic acid
- texture
Biological oxidation of organic molecules to produce energy, Co2 and H20 occurs as respiration in
frutis
What is the production of fruit respiration?
ethylene gas
What helps fruit ripen faster?
ethylene gas
what respiratory pattern is characterized by continuing to ripen after being harvested and are harvested mature but not ripe yet?
climacteric
what respiratory pattern is characterized by no acceleration of respiration after harvesting and that fruits are harvested when fully ripe?
non-clinacteric
Changes in organic acids leads to change in _____, thus influencing flavor and color
pH
As fruit ripens, Breakdown of _______ causes other pigments to be exposed
chlorophyll
amylase converst starch to
sugar
invertase converts sucrose to
glucose and fructose
Fruits soften due to changes in what substance?
pectin
The softening phase goes from
Protopectin > Pectin > Pectic acid
What phase in softening is ripe fruit and gels?
Pectin
What phase in softening is immature fruit and no gel?
protopectin
What phase in softening is overripe fruit and no gel?
Pectic acid
Breakdown of cellulose & hemicellulose ale results in softening & release some sugars, thus
increasing sweetness
In vegetables what increases to result in increased toughness and woody texture
increase in lignin
What may be added to react with pectic substances and forms insoluble salts
Ca ions
In enzymatic browning, Polyphenols and O2 uses __________ to create quinone and makes it brown
polyphenoloxidasePPO
heating fruit inactivates the enzymes and stops
enzymatic browning
lower temperature for fruit slows down
browning
lower pH stops browning, for instance ________ acid (line juice) is added to fruit salad
ascorbic acid
When you cover fruit with sugar syrup, there is a decrease in surface exposure fro
O2
What combines with quinones and stops reactions that produces melanin pigment and decreases browning?
sulfur dioxide
What are some desired qualities for vegetables?
turgid, young, succulent, tender, crisp, and non-fibrous
what are three factors of veggies affected by storage and handling?
- ascorbate level (V)
- toughening (^ lignin)
- Sugars (>starch)
which potato has ↑ starch, ↑ specific gravity, sloughs off easily
Usage: baked or mashed potato. Examples: Russet Burbank, Idaho
Mealy
If potato sinks there is a
.
Which potato has ↓ starch, ↓ specific gravity, retain shape well
Usage: roasted potatoes, french fries. Examples: red skins
Waxy
What is the use of tan or yellow skin potatoes (all-purpose)
baking, roasting, frying , boiled
what happens if you store potato in refrigerator (10* C)?
gets sweeter
potatoes become bluish grey when Ferris (Fe2+) turns
Ferric Fe3+
Throw away potatoes when they become green because of
solanin
What is an advantage of water change after soaking legumes?
elimination of flatulence
What is an disadvantage of water change after soaking legumes?
elimination of nutrienrts
Why is boiling (2-3 min) legumes necessary?
prevents souring
in legumes, acid does what to cooking time?
increases
in legumes, alkaline does what to cooking time?
decreases
When cooking legumes, you must add seasoning to beans
after there are soaked and cooked to softness because they are willing to absorb flavor
what are the three main types of pigments
carotenoids, chlorophyll, and flavonoids
