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FOOD 1010: Food Origins And Form > Fruit > Flashcards

Fruit Flashcards

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Gourmet Food flashcards
1
Q

What is the botanical definition of a fruit?

A

Organ that carries and protects seeds, can assist seed diversion

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2
Q

What is the botanical definition of a seed?

A

Offspring resulting from fertilisation of flower, will result in a new plant if sewn in soil under correct conditions

  • legumes and nuts are seeds
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3
Q

What is the botanical definition of a vegetable

A

Vegetative tissues in general

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4
Q

What is the point of fruit?

A

To make seeds attractive to mammals

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5
Q

How does fruit make seeds attractive to mammals?

A

It is sweet and tastes nice

Therefore it is eastern and seeds are dispersed = reproduction

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6
Q

What is fruit in culinary terms?

A

Associated with sweet flavour and found in deserts

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7
Q

What are vegetables in culinary terms?

A

Associated with savoury Dishes

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8
Q

Name some fruits that are often referred to as vegetables

A 
Tomatoes
Peppers
Avocado
Cucumber
Squash
Pumpkin
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9
Q

What do plant cells contain that animal cells do not?

A
  • cell wall
  • large vacuole
  • plastids -> chloroplasts (for photosynthesis), chromoplasts (formed by chloroplasts for colour), amyloplasts (contain starch granules for efficient energy storage)
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10
Q

What is turgor/turgor pressure?

A
  • water pressure in vacuole pushing out onto cell wall

- largely responsible for crunchy and juicy texture = the breaking of the cell walls and splitting of the vacuoles

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11
Q

Name and describe the different layers of an apple

A

Flesh - cells are spread out and lots of air (float)
Skin- cells closer together, sml epidermal cells
Cuticle - waxy, protects fruit, stops ingress of microbes and oxygen

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12
Q

What are the attractive properties of fruit?

A
  • sweet = subconsciously linked with calories
  • aromatic/ fragrant = important for nocturnal animals
  • nutritious, colourful, shape, source of water, ethanol

Fruit is only attractive when mature (ripe) as seeds are ready

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13
Q

What is the definition of fruit ripening?

A

Changes that occur in fruit that result in desirable characteristics for seed dispersal

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14
Q

What happens to the fruit when it ripens?

A
  • gets softer, increases ability to split fruit and get seeds out
  • sweetens = more attractive
  • Fragrant and bright in colour = attracts animals that will disperse seeds
  • increased susceptibility to microbes = due to sugar increase, this is strategic as if not eaten it will rot and release seeds
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15
Q

What decreases when fruit ripens?

A

Acidity (some will increase but not noticed due to increased sweetness)
Bitterness

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16
Q

What does ethylene do in relation to fruit?

A

It is a gaseous plant hormone that removes ripening suppression in land plants

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17
Q

What is ethylene?

A

Smallest plant hormone
Small hydrocarbon gas
Ch2 = ch2
Can travel from fruit to fruit and plant to plant via air
Once a fruit stats to ripen it produces mor of this, it then drifts causing surrounding fruit to ripen - often in direction of wind.

18
Q

How does ethylene work to ripen fruit?

A

Binds o receptors at the plasma membrane which leads to a complex signalling cascade and activation of genes expressing enzymes.

  • it can penetrate the whole fruit and ripen on the inside via air pockets
19
Q

What is climacteric ripening?

A

When something ripens after harvesting

E.g. bananas, avocado, tomato, apples, pears, blueberries, melons

20
Q

What is non climacteric ripening?

A

When something will not ripen after harvesting

E.g. citrus, grapes, pineapple, strawberries, peppers

21
Q

What is climacteric fruit?

A

Ripening that accelerates in response to the hormone ethylene

22
Q

What is non climacteric fruit?

A

Ripening that occurs in response to a number of developmental signals, including ethylene and other factors.

Tend not to produces a lot of ethylene themselves.

23
Q

What is another word for menopause in human medicine?

A

Climacteric - a period of intense metabolic activity in the biology of a plant/animal

24
Q

Outline what happens during climacteric ripening

A

-ethylene triggers a massive increase in respiration rate
Respirating triggers production of more ethylene (+ve control mechanism)

Burst in metabolism and enzyme activity
-hydrolytic enzymes (breakdown)= pectinases, amylase, a whole pathway to degrade chlorophyll

Synthetic enzymes
-carotenoid and flavonoid synthesis pathways

Ripening happens quickly
Senescence and fruit falling

25
Q

What is pectinase?

A

Enzyme that degrades cell wall = softer and juicier fruit

26
Q

What is amylase?

A

Enzyme that breaks down starch and sugars = sweet and soft fruit

27
Q

What is senescence?

A

When a fruit attracts animals/rots

28
Q

What happens during commercial fruit production?

A

Climacteric fruit = harvested unripe

Non-climacteric fruit = harvested rip

29
Q

Why do fruit punnets have holes in them?

A

Unripe fruit= less holes so ethylene stays in punnet

Ripe = more holes so ethylene can escape

30
Q

What happens to fruit that is picked unripe to make it ripe? And how is it stored?

A

Stored at low temp (4C) to slow down metabolic processes

Low oxygen = reduces respiration
Wax surface = preventing gas exchange

Air circulated and filtered = removes ethylene and can keep fruit unripe for a year

1-methylcyclopropene can be used to inhibit ethylene

31
Q

Why is fruit picked unripe?

A

So it can be eaten all year not just around the harvest

32
Q

What can ethylene cause when around other fruit?

A

Ripening but also spoilage

33
Q

What does spoilage cause the production of and why?

A

Ethylene - to induce cell death

34
Q

What sort of processing does fruit undergo?

A 
Heat (steaming, cooking, microwaving)
Canning
Drying 
Freezing
Juicing
Pickling
Preserving
35
Q

What have supermarkets done in attempt to tackle food waste?

A

Remove BBD

36
Q

Where is most of the food waste in developed countries?

A

Consumption

37
Q

Where is most of the food waste in developing countries?

A

Production, handling and storage

38
Q

What food product has the greatest weight of waste?

A

Fruit and veg

39
Q

How much in kg does the UK waste in food pppy?

A

236 Kg

40
Q

How are Sicilian oranges combating food waste in Milan?

A

Rind and seeds used to make fabric
Company = orange fibre
Rind is chemically mixed with cotton/polyester

41
Q

What can the rind seed and pulp of oranges be used for?

A

Ground into flour

Used instead of fat in bread and baked goods

42
Q

What are oranges used for?

A

Electricity

Animal feed

FOOD 1010: Food Origins And Form (11 decks)

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