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1) Food Fundamentals > Fruits > Flashcards

Fruits Flashcards

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1
Q

What are the three types of flowers?

A
  • Simple
  • Aggregate
  • Multiple
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2
Q

Define simple fruits.

A

Derived from the ovary of one pistil : from a simple blossom.

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3
Q

What are the three subcategories of simple fruits?

A

1) Drupes
2) Pomes
3) Citrus fruits

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4
Q

Define aggregate fruits.

A

Formed by a single flower with many stamens and pistils

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5
Q

Define multiple fruits.

A

Formed from many flowers and remain together as a single mass

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6
Q

What are the three subcategories of berries?

A
  • True berries
  • Pepo
  • Hesperidium
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7
Q

Give examples of true berries.

A

Currants, tomatoes, cranberry, kiwi, banana, graphes, avocado

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8
Q

Give examples of pepo berries.

A

Curcurbits: hard skin - melon, squash

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9
Q

Give examples of hesperidium berries.

A

Rind, juicy interior - citrus

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10
Q

What is the difference between animal and plant cells?

A

Plant cells have a cell wall, a vacuole and intercellular air

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11
Q

Compare the primary cell wall and the secondary cell wall.

A

Primary: thin and contains cellulose, hemicellulose, and pectic substances
Secondary: relatively thick and may contain lignin

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12
Q

Define lignin.

A

a non carbohydrate material with a chemical

structure derived from benzene (carrots, broccoli, asparagus)

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13
Q

Define cellulose.

A

indigestible polymer

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14
Q

Define hemicellulose. What is it degraded by?

A

less polymerized than cellulose (degraded by alkali)

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15
Q

Define pectic substances.

A

protopectin, pectin

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16
Q

Define intercellular air.

A

fills empty spaces between cell walls in plants and contributes to volume and crispness and textural differences

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17
Q

What kind of cell are vegetables and fruits composed of?

A

Parenchyma cells

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18
Q

The cytoplasm of parenchyma cells contains compounds for what?

A

 Starch Content  Color

 Water Volume  Flavor

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19
Q

What are plastids?

A

Storage organelles for substances (starch and pigments)

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20
Q

Name the 3 plastids.

A
  • Leucoplasts
  • Chloroplasts
  • Chromoplasts
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21
Q

Define leucoplasts.

A

Starch and Water Major Digestible Portion

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22
Q

Define chloroplasts.

A

Chlorophyll Essential for CHO Synthesis Green Color

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23
Q

Define chromoplasts.

A

Carotene or Xanthophyll Pigments Orange-Yellow Color

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24
Q

What are the components of the parenchyma cells of VEGETABLES?

A
  • Cytoplasm (all parenchyma cells)
  • Plastids (all parenchyma cells)
  • Vacuoles
  • Organic acids
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25
Q

What do vacuoles provide?

A

Store Water & Other Compounds Turgor

Rigid Firmness of Plant Cell Resulting From Being Filled w/ Water

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26
Q

What do organic acids provide in parenchyma cells?

A

Cell pH

Flavor and Acidity

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27
Q

What is used commercially to polish fruits? What can it contain?

A
  • Additional wax

- May contain preservatives or colour

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28
Q

What does the skin of fruits secrete? What does it do?

A

waxy cutin- that: -protects the surface

-retards loss of water

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29
Q

How many portions of fruits and vegetables should individuals over the age of 14 consume?

A

7-10 portions

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30
Q

What constitutes a vegetable portion?

A

 1 cup raw leafy vegetable

 1⁄2 cup cut-up raw or cooked vegetable  1⁄2 cup vegetable juice

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31
Q

What constitutes a fruit portion?

A

 1 medium fruit
 1⁄2 cup fresh, frozen, or canned fruit
 1⁄4 cup dried fruit  1⁄2 cup fruit juice

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32
Q

How much water does fruit contain? Protein, fat and carb?

A

70-95% water
Less than 1% protein and fat (but there are exceptions)
Solids are primarily carbohydrates

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33
Q

What is contained in smaller amounts in fruits?

A

Cellulose, hemicellulose, pectic substances

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34
Q

What do fruits provide in terms of nutrients?

A

Carbohydrates, calories, fibre, vitamins, minerals, phytochemicals

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35
Q

Name 3 fruits that are high in fat.

A

Coconut, avocado, olive

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36
Q

Define phytochemicals.

A

Nonnutrient components of plants that are beneficial in fighting disease

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37
Q

How are phytochemicals emerging as potential regulators of health?

A

 Antioxidants
 Regulate protein synthesis
 Mimic hormones
 Alter blood chemistry

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38
Q

What do blueberries provide in terms of phytochemicals?

A

Flavonoids: anthocyanins, flavinols

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39
Q

What do cranberries provide in terms of phytochemicals?

A

Proanthocyanins

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40
Q

What do raspberries and strawberries provide in terms of phytochemicals?

A

Ellagitannins

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41
Q

What do watermelon, pink grapefruit and tomatoes provide in terms of phytochemicals?

A

Lycopene

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42
Q

What are the components of the parenchyma cells of FRUITS?

A
  • Cytoplasm (all parenchyma cells)
  • Plastids (all parenchyma cells)
  • Organic acids (volatile and nonvolatile)
  • Pectic substances
  • Phenolic compounds
43
Q

Name 2 phenolic compounds.

A

Tannins and polyphenols

44
Q

Name 3 pectic substances.

A

Protopectin, pectin and pectic acid

45
Q

Compare the acidity of fruits and vegetables.

A

Fruits: pH below 5.0
Vegetables: pH above 4.5 (generally)

46
Q

What is tartness in fruit related to?

A

Acidic content

Least acidic = more bland and sweet

47
Q

Compare volatile and nonvolatile organic acids.

A

Volatile: vaporize during heating
Nonvolatile: do not vaporize, leach out when cooked in water

48
Q

What are citric acids found in?

A

Citrus fruits and tomatoes

49
Q

What are malic acids found in?

A

Apples, apricots, cherries, peaches, pears, strawberries

50
Q

What are tartaric acids found in?

A

Grapes

51
Q

What are oxalic acids found in?

A

Rhubarb

52
Q

What are benzoic acids found in?

A

Cranberries

53
Q

What is the function of pectic substances?

A

Cell cement, firmness and structure

54
Q

How do pectin substances change during ripening?

A

1) Protopectin (immature fruit - no gel)
2) Pectin (ripe fruit - gel)
3) Pectic acid (overripe fruit - no gel)

55
Q

How does the food industry use pectin?

A

Emulsifier, stabilizer, thickener, texturizer

56
Q

What are phenolic compounds responsible for?

A

browning and bruising

57
Q

What do tannins provide in unripe fruits?

A

bitter taste - astringent

58
Q

Name 4 ways to prevent enzymatic browning.

A

1) Denaturing enzymes: boiling water, blanching harms fruit
2) Add acid: polyphenol oxidase inhibited
3) Lowering storage temp: cold slows enzyme inhibition
4) Blocking oxygen: coating with sugar or water or antioxidants

59
Q

Name the 6 changes that arise during ripening of fruit.

A

1) Increase in vitamin content
2) Organic acids decrease and increase in pH
3) Changes in colour: carotenoids and anthocyanins
4) Starch decreases
5) Texture softens
6) Flavour substances develop

60
Q

When is the peak vitamin content?

A

At maturity of fruit

61
Q

What does the organic acid decrease during ripening influence?

A

fruit flavor and color pigments

anthocyanins

62
Q

Why are there changes in colour during ripening?

A

pigments are unmasked (chlorophyll degradation) or synthesized (increased)

63
Q

Why does organic acids decreasing cause their type to change? What does that influence?

A

Due to increase in fruit sugar

- Influence fruit flavour and colour pigments (anthocyanins)

64
Q

Why does starch decrease during ripening?

A

present in immature fruits and gradually disappears as fruit ripens and its sugar content increases (starch = source of sugar)

65
Q

Why does texture soften during ripening?

A

due to the degradation of the cementing pectic substances and Ca 2+ (mushy)
protopectin ⇒ water-soluble pectin ⇒ pectic acid

66
Q

Why do flavour substances develop during ripening?

A
  • fruit becomes less tart as sugar increases

- organic acids decrease, so does astringency (polyphenol compounds decrease)

67
Q

How are fresh fruit and vegetables graded on?

A 
  Uniformity of size and shape
  Minimum and maximum diameter
  Minimum length
  Color
  Maturity
  Freedom from disease, injury, and other defects and damage; and cleanliness
68
Q

Name 4 ways to make fruit available all year.

A

Canning
Freezing
Juicing
Drying

69
Q

What are some signs of refrozen fruit?

A

Heavy frost, flaccid, less flavourful, often no sugar added

70
Q

What are frozen fruit juice concentrates?

A

3/4 water removed

71
Q

How can you rehydrate dried fruit?

A

1/2 cup liquid per 1 cup dried fruit

72
Q

What are aromatic oils?

A
  • Delicate, volatile with heat
  • Colourful outer layer of citrus fruits “zest”
  • More flavour than fruit’s juice
73
Q

How can you collect zest?

A
  • Grater: smallest hole then pastry brush to remove

- Five-hole zester

74
Q

How much zest can you gain from one lime? Lemon? Orange?

A

Lime: 1-1 1/2 tsp
Lemon: 1/2-1Tbsp
Orange: 1 Tbsp

75
Q

Texture is affected by what?

A

Cooking medium

76
Q

What happens when heat is applied to plant tissues?

A

1) Cell membranes are disrupted

2) Lose their selective permeability

77
Q

What happens when cell membranes are disrupted?

A
  • expulsion of air

- protopectin transformed into pectin

78
Q

What happens when cell membranes lose their selective permeability?

A
  • protein denaturation

- no more osmotic pressure but simple diffusion for water and solutes to pass through membranes

79
Q

What happens when fruits are heated in water alone?

A

sugar diffuses out of the fruit and water moves into the fruit

80
Q

What substances will help fruit keep their texture during cooking?

A

1) Calcium ions

2) Acids and sugar

81
Q

How do calcium ions help fruit maintain a solid texture during cooking?

A
  • reduce the tissue breakdown of fruits.
  • Ca 2+ reacts with structural polysaccharides in the tissues (pectic substances) to form insoluble salts that strengthen tissues
82
Q

What does adding an alkali to fruit do? What can you add to help maintain a firm texture?

A

Solubilize hemicellulose -> mushy texture

- Acids and sugar do the opposite

83
Q

How does the nutritive value of fruit change?

A

Mainly loss of ascorbic acid

84
Q

How does flavour change when fruit is cooked?

A

Off-flavour if cooked too long in sugar syrup (ex: strawberries)

85
Q

Name 4 ways fruit can be prepared.

A
  • Dry-heat (baking, broiling, frying/sautéing, grilling)
  • Moist-heat (stewing/poaching)
  • Dried fruit (soaked in water, simmered in covered pan)
  • Fruit spreads (fruit preserves, jams, conserves, chutneys, jellies, marmalades, butters
86
Q

Which fruit are the exceptions that cannot be made into spreads?

A

Bananas and melons

87
Q

Differentiate climateric and non-climateric fruits.

A

Climateric fruits: continue to ripen after harvest

Non-climateric fruits: best ripened before harvest

88
Q

How long before you should consume fresh fruit?

A

3 days after purchase

89
Q

How do you increase storage time of ripe fruit?

A

Placing in plastic bags with air holes

Refrigerating

90
Q

How do you store canned fruit?

A

Store in dry places (temp at 21oC)

91
Q

Define a fruit.

A

a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering.

92
Q

What are classification exceptions of fruits? Why?

A

Tomato, nuts, rhubarb

93
Q

Give examples of drupes.

A

Fruits with seeds encased in a pit: apricots, cherries, peaches, plums

94
Q

Give examples of aggregate fruits.

A

Blackberries, raspberries, strawberries

95
Q

Give examples of multiple fruits.

A

Pineapple and figs

96
Q

Give examples of pomes.

A

Fruits with seeds contained in a central core, such as apples and pears.

97
Q

Give examples of citrus fruits.

A

Oranges, grapefruits, lemons, limes, kumquats and mandarins

98
Q

What are ground or mashed whole cooked fruit?

A

Jams

99
Q

What are mixtures of fruits (usually including citrus) to which nuts and raisins but no sugar are added

A

Conserves

100
Q

What is made from the juice of cooked fruit with added sugar and pectin?

A

Jellies

101
Q

What is juice combined with thin slices of fruit and rind?

A

Marmalades

102
Q

What fruit should not be left in the refrigerator?

A

Bananas will turn brown

103
Q

Is the percentage of fruit juice lower or higher in nectar compared to juice?

A

Nectar is lower (30-40%)

104
Q

What fruits contain more vitamin C than oranges?

A

Papaya, kiwifruit, strawberries

1) Food Fundamentals (17 decks)

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