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Food Science > Fruit > Flashcards

Fruit Flashcards

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1
Q

Stages of fruit development include:

A
  1. Harvesting
  2. Maturity
  3. Ripeness
  4. Ripening
  5. Senescence
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2
Q

What is the collecting of fruits vegetables at the specific time of peak quality of color, texture, flavor

A

Harvesting

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3
Q

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

A

Maturity

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4
Q

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

A

Ripeness

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5
Q

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

A

Ripening

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6
Q

What is the phase associated with deteriorative processes, leading to aging & death of tissue, and quality decline

A

Senescene

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7
Q

What are examples of climacteric fruit?

A

apples, bananas, peaches and peaars

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8
Q

What are examples of non-climacteric fruit?

A

grape, strawberry, citrus fruits

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9
Q

What are three kinds of metabolic changes

A
  1. respiration
  2. decline in organic acid
  3. texture
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10
Q

Biological oxidation of organic molecules to produce energy, Co2 and H20 occurs as respiration in

A

frutis

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11
Q

What is the production of fruit respiration?

A

ethylene gas

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12
Q

What helps fruit ripen faster?

A

ethylene gas

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13
Q

what respiratory pattern is characterized by continuing to ripen after being harvested and are harvested mature but not ripe yet?

A

climacteric

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14
Q

what respiratory pattern is characterized by no acceleration of respiration after harvesting and that fruits are harvested when fully ripe?

A

non-clinacteric

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15
Q

Changes in organic acids leads to change in _____, thus influencing flavor and color

A

pH

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16
Q

As fruit ripens, Breakdown of _______ causes other pigments to be exposed

A

chlorophyll

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17
Q

amylase converst starch to

A

sugar

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18
Q

invertase converts sucrose to

A

glucose and fructose

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19
Q

Fruits soften due to changes in what substance?

A

pectin

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20
Q

The softening phase goes from

A

Protopectin > Pectin > Pectic acid

21
Q

What phase in softening is ripe fruit and gels?

A

Pectin

22
Q

What phase in softening is immature fruit and no gel?

A

protopectin

23
Q

What phase in softening is overripe fruit and no gel?

A

Pectic acid

24
Q

Breakdown of cellulose & hemicellulose ale results in softening & release some sugars, thus

A

increasing sweetness

25
Q

In vegetables what increases to result in increased toughness and woody texture

A

increase in lignin

26
Q

What may be added to react with pectic substances and forms insoluble salts

A

Ca ions

27
Q

In enzymatic browning, Polyphenols and O2 uses __________ to create quinone and makes it brown

A

polyphenoloxidasePPO

28
Q

heating fruit inactivates the enzymes and stops

A

enzymatic browning

29
Q

lower temperature for fruit slows down

A

browning

30
Q

lower pH stops browning, for instance ________ acid (line juice) is added to fruit salad

A

ascorbic acid

31
Q

When you cover fruit with sugar syrup, there is a decrease in surface exposure fro

A

O2

32
Q

What combines with quinones and stops reactions that produces melanin pigment and decreases browning?

A

sulfur dioxide

33
Q

What are some desired qualities for vegetables?

A

turgid, young, succulent, tender, crisp, and non-fibrous

34
Q

what are three factors of veggies affected by storage and handling?

A
  1. ascorbate level (V)
  2. toughening (^ lignin)
  3. Sugars (>starch)
35
Q

which potato has ↑ starch, ↑ specific gravity, sloughs off easily
Usage: baked or mashed potato. Examples: Russet Burbank, Idaho

A

Mealy

36
Q

If potato sinks there is a

A

.

37
Q

Which potato has ↓ starch, ↓ specific gravity, retain shape well
Usage: roasted potatoes, french fries. Examples: red skins

A

Waxy

38
Q

What is the use of tan or yellow skin potatoes (all-purpose)

A

baking, roasting, frying , boiled

39
Q

what happens if you store potato in refrigerator (10* C)?

A

gets sweeter

40
Q

potatoes become bluish grey when Ferris (Fe2+) turns

A

Ferric Fe3+

41
Q

Throw away potatoes when they become green because of

A

solanin

42
Q

What is an advantage of water change after soaking legumes?

A

elimination of flatulence

43
Q

What is an disadvantage of water change after soaking legumes?

A

elimination of nutrienrts

44
Q

Why is boiling (2-3 min) legumes necessary?

A

prevents souring

45
Q

in legumes, acid does what to cooking time?

A

increases

46
Q

in legumes, alkaline does what to cooking time?

A

decreases

47
Q

When cooking legumes, you must add seasoning to beans

A

after there are soaked and cooked to softness because they are willing to absorb flavor

48
Q

what are the three main types of pigments

A

carotenoids, chlorophyll, and flavonoids

Food Science (9 decks)

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