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NUTR 214 > Fruits and Vegetables > Flashcards

Fruits and Vegetables Flashcards

1
Q

Parts of the plant cell:

A

cytoplasm, cell wall, vacuoles, plastids, intercellular air

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2
Q

cytoplasm:

A

water and salts

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3
Q

cell wall:

A

indigestible fibres

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4
Q

plastids:

A

contain leucoplasts, chloroplasts, chromoplasts

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5
Q

leucoplasts:

A

non-pigmented

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6
Q

chloroplasts:

A

chlorophyll containing

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7
Q

chromoplasts:

A

carotenoids

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8
Q

vacuole:

A

water, anthocyanin, flavour compounds, organic acids

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9
Q

intercellular air:

A

crispness and volume

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10
Q

photosynthesis: ___+___–>___+___ (–> = ___)

A

CO2/H2O/C6H12O6/O2/sunlight energy

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11
Q

plant fibres:

A

cellulose, hemicellulose/pectin, lignin, gums

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12
Q

cellulose:

A

major component of cell walls, provides structural support and strength

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13
Q

pectin: (include types)

A

cement within cell walls, provides elasticity and firmness, large polysaccharides, used as thickness in the food industry

  • protopectin: immature fruit, no gel
  • pectin: ripe fruit, gel
  • pectic acid: overripe fruit, no gel
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14
Q

lignin:

A

non-CHO, made from phenolic alcohols, provides strength, concentration increases over time

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15
Q

gums:

A

able to absorb water and swell, often used as thickening agents

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16
Q

fruits:

A

seed bearing structure of flowering plant, protects seeds

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17
Q

seeds:

A

can create new plants, high in CHO

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18
Q

flowers:

A

male/female parts, responsible for reproduction and pollination

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19
Q

leaves:

A

active, metabolizing parts, contain large amount of water

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20
Q

stems:

A

transfer water and nutrients, support

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21
Q

roots:

A

draw nutrients and moisture from soil, high in CHO

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22
Q

tubers:

A

storage vessels, meant to propagate new plants, high in CHO

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23
Q

bulbs:

A

storage organ during dormancy, high in CHO

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24
Q

legumes:

A
  • leguminosae
  • seeds from pods
  • high in CHO, PRO, Fe
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25
Q

what are the classifications of fruits?

A
  • simple: formed from single ovary on single flower, ex. apple
  • aggregate: formed from several ovaries on one flower, ex. raspberry
  • multiple: formed from many flowers in a mass, ex. pineapple
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26
Q

what are some fruits that are naturally high in fat?

A

coconut, avocado, olive

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27
Q

nutritive vales of fruit (generally): kcal=___, water=___%, fat=___, PRO=___, CHO=___, fibre=___

A

low/70-90/low/low/relatively low/fairly high

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28
Q

vitamin C

A

enzymatic cofactor, antioxidant, immunity

- citrus, bell pepper, tomato

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29
Q

folate

A

DNA synthesis, repair, methylation, reduces NTD risk

- legumes, dark/leafy greens

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30
Q

riboflavin

A

metabolism, antioxidant

- leaf greens, mushroom, sea vegetables

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31
Q

K

A

fluid balance

- most vegetables

32
Q

Ca

A

promotes bone health

- dark/leafy greens, broccoli

33
Q

Fe

A

component of blood cells

- dark/leafy greens, legumes

34
Q

phenolic compounds

A

aka tannins

  • in unripe fruit
  • responsible for browning/bruising
35
Q

organic acids:

A

volatile (vaporize when heated) and non-volatile (leach into cooking water)
- citric acid, magic acid, tartaric acid, oxalic acid, benzoic acid

36
Q

functional foods:

A

have potential health benefits beyond basic nutrient needs

37
Q

phytochemicals:

A

non-nutritive component in plants thought to have health benefits

38
Q

what is in cruciferous vegetables?

A

indole glucosinolate (may protect against cancers)

39
Q

allium vegetables contain ___

A

allicin (antimicrobial)

40
Q

lycopene:

A

red carotenoid, antioxidant, may reduce cancer risk, maximized when cooked in fat
- tomato, water melon

41
Q

lutein:

A

yellow carotenoid, antioxidant, prevents macular degeneration, bright light sensitivity, and cataracts
- leafy greens, broccoli, pumpkin

42
Q

luteolin:

A

antioxidant, may decrease cancer cell growth, anti-inflammatory
- broccoli, herbs

43
Q

soybeans contain ___

A

genistein ( may decrease breast/uterine cancer risks)

44
Q

moist cooking methods:

A

simmering, steaming, braising, stewing, blanching, microwaving

45
Q

dry cooking methods:

A

baking, roasting, stir-fry, deep fry, grilling, broiling

46
Q

textural changes during cooking:

A

reduction in crunch

  • protopectin–>pectin, gelatinization, softening of cellulose, dissolving of hemicellulose, cell membrane PRO denature
  • prevented by adding Ca2+
47
Q

flavour changes during cooking:

A
  • volatile compounds are lost (dulls flavour)
  • caramelization (adds flavour)
  • degorging (removal of bitter compounds)
48
Q

odour changes during cooking:

A

sulphur compounds create undesirable odours which are reduced by

  • short cook time
  • adding vinegar
  • removing lid frequently
  • refrigerating onions before cutting
49
Q

colour changes during cooking:

A
  • pigments are sensitive to heat, pH, metals, light

- caramelization, Maillard, and enzymatic browning reactions cause browning

50
Q

other changes during cooking:

A

reduction in pathogens, loss of nutritive value, increased bioavailability

51
Q

tips for retaining nutrients during cooking:

A

short cook time, minimal water, consume leftover cooking liquid, cook with skin on, cook in big pieces, avoid baking soda

52
Q

Changes during ripening: minimal change in ___, ___, and ___, ___ are maximized, ___ and ___ decrease, ___ change, texture ___, starch –> ___

A

PRO/fat
minerals/vitamins/organic acids/phenolic compounds
softens/sugar

53
Q

unripe fruits should be left at ___ temperature in a paper bag to ripen

A

room

54
Q

oxidative enzymatic browning

A
  • caused by: phenolic compounds, O2, and polyphenol oxidase
  • enzymes are denatured by: acid, boiling
  • process is slowed by: low storage temperatures, salt water
  • O2 can be blocked by: coating with sugar or wax, antioxidants
55
Q

what are the two key factors of storing fresh fruit?

A

reducing respiration rate and reducing moisture loss

56
Q

refrigeration/freezing: reduces ___ rate, must be ___ before freezing, loss of quality is cause by ___

A

respiration/blanched

cellular membrane rupture

57
Q

dry storage: retains ___ and ___, speeds up ___

A

flavour/texture/ripening

58
Q

potatoes should be stores away from ___ because it creates ___ (green, toxic)

A

light

solanine

59
Q

what type of storage is used commercially to prevent respiration?

A

controlled atmospheric storage

60
Q

additives for longer shelf life:

A
  • cutin (plant wax) and commercial waxes (protection)
  • sulphites (prevent browning)
  • ascorbic acid (prevent browning)
  • sorbets/benzoates (antimicrobial)
61
Q

what must be included on a food label of an imported fruit?

A

country of origin

62
Q

grading is ___, based on …

A

difficult

- uniformity, maximum and minimum size, minimum length, colour, maturity, freedom from disease, defects, injury, etc.

63
Q

do processed foods also need grading? (ex. apple juice)

A

yes

64
Q

canning, freezing, drying, and juicing allow what?

A

year round consumption

65
Q

Pigments include:

A

chlorophyll, carotenoids, flavonoids

66
Q

chlorophyll:

A

green, porphyrin ring with central Mg, essential for photosynthesis, heat sensitive, degrades over time

67
Q

chlorophyll a

A

blue/green, methyl group

68
Q

chlorophyll b

A

green, more common, aldehyde group

69
Q

what happens when you heat chlorophyll?

A

H+ ions displace the Mg2+ ion, creating pheophytin (olive coloured)

70
Q

carotenoids

A

yellow/orange/red, fat soluble, polymers of isoprene, provitamin A

71
Q

carotenes

A

yellow/orange

72
Q

lycopenes

A

red/orange

73
Q

xanthophylls

A

yellow

74
Q

flavonoids

A

flavylium-ion structure, water soluble, in vacuoles, pH sensitive

75
Q

anthocyanins

A

blue/red; red in acid, purple in neutral, blue in base

76
Q

anthoxanthins

A

cream/white; white in acid, yellow in base, blue/brown/black when overheated, with Cu or Fe

77
Q

betalins

A

red/yellow; acid=purple/red, base=red/yellow

NUTR 214 (13 decks)

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