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FOOD2000 > Fruit and Vegetables part 1 > Flashcards

Fruit and Vegetables part 1 Flashcards

1
Q

What are fruits?

A

The ripened ovary of a plant. A seed baring structure.

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2
Q

What is a vegetable?

A

Herbaceous plant containing an edible portion, such as leaf, shoot, root, tuber, flower, or stem.

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3
Q

Properties of berries:

A

generally small and quite fragile

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4
Q

Properties of melons:

A

large and have tough outer rind

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5
Q

Properties of apricots, cherries, peaches, and plums:

A

contain single pits

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6
Q

Properties of apples, pears, and quinces (“pomes”):

A

contain many pits

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7
Q

Properties of oranges, lemons, and grapefruits (citrus):

A

high in citric acid

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8
Q

Properties of bananas, mangos, papayas, and pineapples (tropical & sub-tropical fruits):

A

require warm climates for growth

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9
Q

Properties of vegetables:

A

name derived from part of plants.
huge genetic diversity - numerous varieties selected for different characteristics
some vegetables are genetically closely related, but totally different tissue types

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10
Q

Composition of fruit and vegetables:

A

depends on:
- botanical variety
- cultivation practices
- weather
- degree of maturity prior to harvesting
- condition of ripeness (continues after harvest & influenced by storage conditions)

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11
Q

General composition of fruit and vegetables:

A
  • high in water
  • low in protein
  • low in fat (exc. sweet corn and avacado)
  • important source of digestible carbohydrates
  • important source of fermentable carbohydrates
  • important source of minerals & vitamins
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12
Q

Structural features of F & V

A

same fundamental structure
parenchyma cell (plant cell) = structural unit of edible portion of most fruit & vegetable

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13
Q

Vacuole

A
  • contained within the cell
  • size depends on cell’s function
  • composed of water soluble substances dissolved within it (e.g. sugars, acids, volatile esters, aldehydes, ketones & water-soluble pigments)
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14
Q

Chloroplasts & mitochondria

A

energy conversion

  • carry out energy conversion in the cell
  • chloroplasts = through photosynthesis
  • mitochondria = through cellular respiration; contain fats, proteins & enzymes
  • Leucoplats (colourless plastids) also can store starch = energy source for plants
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15
Q

Nucleus

A
  • embedded within the cytoplasm
  • controls reproduction & protein synthesis
  • needed for continued cell life (w/ mitochondria
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16
Q

Cell walls

A

critical components
- primary and secondary cell walls joined by middle lamella
- cellulose, hemicellulose and pectic substances (complex cho) (pectic substances give gel like structure

17
Q

Plant tissues in fruits & vegetables

A

4 main types:
- Dermal (protect) - epidermis & endodermis
- Vascular (transportation) - xylem & phloem
- Supporting (stand upright)
- Storage (starch, sugar, nutrients, vitamins etc)

18
Q

Dermal tissue

A
  • protect, first defence against parasites, diseases, rot etc
  • forms skin/peel/rind
  • secretes waxy cutin on leaves, stems or fruits (water impermeable)
  • contains valve-like structures (stomata), through which moisture and gasses pass through on leaves and young stems
19
Q

Vascular tissue

A

two clearly defined structures (picture celery stalk):
- xylem = transfers water
- phloem = transfer food

20
Q

Supporting tissue

A

in addition to parenchyma cells:
- collenchyma = tissue of living cells; particularly in young plants; lack primary cell walls (think of asparagus)
- sclerenchyma = hardened & rigid tissue (think stem of asparagus)

21
Q

Storage tissue

A

making up most of the edible portion of F & V, contained in the cytoplasm, all referred to as plastids:
- leucoplast - fatty acids and amino acids
- amyloplast - sugars and starch
- elaioplast - lipds and oils
- aleuroneplasts/proteinoplasts - proteins

22
Q

Texture

A

texture largely explained by changes in specific plant cell components.
- cells start dying, plant tissues generally contain more than 2/3 water, start losing water through respiration process and moisture leaching out (which fridge slows down), get wilting, pockmarked appearance

23
Q

Turgor

A

Osmotic forces are key to state of turgor
parenchyma cell is stretchy/elastic, has flexibility, plant cell can expend (water enters cell)

24
Q

texture & turgor

A

affected when plant tissues are damaged, killed by storage, freezing, cooking
- denaturation of cell membrane proteins occurs = loss of perm-selectivity
- without perm-selectivity, osmotic pressure in cell vacuoles cannot be maintained
- water & dissolved substances diffuse out of cells = remaining tissue left in soft & wilted conditions

25
Q

Other cell constituents affecting texture - cellulose, hemicellulose & lignin:

A
  • secondary cells forming, making it more fibrous, bark is secondary cell walls. we consume primary cell walls.
  • young plants = cell walls are very thin and largely composed of cellulose
  • as plants age, cell walls thicken & become higher in hemicellulose and lignin
  • as such, cell walls are fibrous & tough = not significant;y softened by cooking
26
Q

Other cell constituents affecting texture - cellulose, hemicellulose & lignin:

A
  • secondary cells forming, making it more fibrous, bark is secondary cell walls. we consume primary cell walls.
  • young plants = cell walls are very thin and largely composed of cellulose
  • as plants age, cell walls thicken & become higher in hemicellulose and lignin
  • as such, cell walls are fibrous & tough = not significantly softened by cooking
27
Q

Other cell constituents affecting texture - Pectic substances:

A
  • complex polymers of sugar acid derivatives
  • “glue” found especially in the middle lamella; helps hold plant cells to one another and are water-insoluble
  • yeilds water under mild hydrolysis - soluble pectin which can form gels or viscous colloidal suspensions with sugar & acid
  • certain water-soluble tupes react with metal ions (e.g. calcium), forming water-insoluble salts (e.g. calcium pectate) - increase structural rigity when produced within F & V
  • common commercial practice is to add low levels of calcium salts to tomatoes, applles & other fruits & veges prior to canning or freezing = firms the texture
  • when cooking: some water-insoluble pectin hydrolysed into water-water soluble oectin, results in degree of cell separation in tissues, contributes to tenderness
  • soluble pectins = form colloidal suspensions = thicken juices/pulp (due to acid & sugar present)
28
Q

Other cell constituents affecting texture -
starch:

A

When making potato mash
- Cube potatoes, boil, cells swell because of water and heat (contributing to firm texture & plumpness), starch swells, cell rupture, starch leaching out, colloidal starch suspension, water getting thick/viscous. Over mashing gives gooey pasty mess

29
Q

Colour

A
  • appeal of F & V in our diets
  • mostly occur in cellular plastid inclusions
  • lesser extent dissolved in fat droplets or water within cell vacuole & protoplast
  • four main groups: chlorophylls, carotenoids, anthocyanins, anthozanthins
30
Q

Chlorophylls:

A

largely contained within chloroplasts
- primary role in photosynthetic production of cho from co2 and h2o
- gives leaves and other plants bright green colour
- oil soluble & binds to proteins in highly organised complexes

31
Q

Carotenoids:

A
  • fat soluble, often occuring along with chlorophylls, but present in other chromoplasts, may occur free in fat droplets
  • ranging in colour from yellow through orange to red
  • important carotenoids: carotenes of carrots, corn, apricot, peach, citrus fruits (orange), lycopene of tomato, watermelon, apricots (red), xanthophyll of corn, peach, paprika (yellow/orange)
  • some serve as a precursor of vitamin A (1 molecule of beta-carotene converts to 2 molecultes of vitamin A in body)
  • fairly resistant to heat, pH changes & water leaching during food process (due to being fat soluble)
  • sensitive to oxidation by range of free radicals = results in colour loss & destruction of vitamin A activity
32
Q

Anthocyanins

A
  • water soluble (easy leaching of pigment when cut)
  • belong to plant chemical group called flavonoids
  • water-soluble & commonly present in juices of fruits & veggies
  • include purple, blue & red pigments of grapes, berries, plums, eggplant, purple cabbage
  • colour depends on pH (acid/basic environment). violet or blue in alkaline conditions, red in acidic conditions
  • can react with metal ions (like cans) causing red anthocyanins to become more violet/blue/colourless, coating preserves colour
33
Q

Tannins

A
  • complex mixture of phenolic compounds
  • colourless in most cases, reactions with metal ions form range of dark-colour complexes of red, brown, green, grey, or black
  • shade depends on particular tannin, specific metal ion, and pH
  • water-soluble tannins in grape & apple juices; tea & coffee brews
  • colour & clarity of tea influenced by hardness and pH of brewing water
  • possess astringency = influences flavour & contributes to body of tea, coffee, wine, apple cider…
  • excessive astringency = puckery sensation in the mouth = produced when over brewing tea

FOOD2000 (2 decks)

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