Midterm Study Flashcards
Fruits vs Vegetables
Fruits: come from the flowering parts and contain seeds
Vegetables: the edible parts of a plant (i.e. leaves, stem, roots, and bulbs)
Approx. moisture content of fruits and vegetables
Fruits: 75 - 96%
Vegetables: 89 - 96%
What are tubers
Type of enlarged structure used as storage organ for nutrients in some plants
Define Pericarp
The wall of a fruit developed from the ovary wall (surrounds the seeds)
What class is hesperidium
A fruit with sectioned pulp inside a separable rind (e.g. orange)
Organic Acids
(Natural Acids) Acids forming from fruit
How are carbohydrates produced by plants and their functions
They produce carbohydrates using light energy from the sun (photosynthesis) The function of carbohydrates: a vital source of energy and carbon skeletons for organic compounds/storage components
Cell Turgidity
Cellular phenomemon of cell swelling because of the absorption of high fluid content
Classification of Pigments (4)
Chlorophylls
Carotenoids
Anthocyanins
Anthoanthins
What are flavonoids
A group of plant metabolites thought to provide health benefits through cell signaling pathways and antioxidant effects
* water soluble * Anthocyanins * Anthoxanthins *Tannins
Conversion of Chlorophyll to pheophytin
Rapid color change from olive green to brown
What are carotenoids
Yellow, red, and orange pigment (occurs along with chlorophyll in the chloroplasts) (fat soluble)
The effect of sodium bicarbonate on vegetables
Makes the water alkaline/makes hemicellulose/pectin in the plant cells more soluble in water (makes the vegetables softer)
Anthocyanins
Colored water-soluble pigments belonging to the phenolic group
Effects calcium and magnesium of color
Causes formation of brown complexes
