Organic acids, protein changes and flavour violatiles

Question 1

role of protein in fruit

Answer 1

functional (enzymatic)

Question 2

% of protein in
fruit
vege

Answer 2

fruit 1%
vege 2%

Question 3

% of lipids in F & V

Answer 3

1%

Question 4

which F & V have 11-15% lipids

Answer 4

olive
avocado

Question 5

what types of lipids are found in F & V

Answer 5

polar lipids
triglycerides

Question 6

where are polar lipids found

Answer 6

in the membrane and endo sperm

Question 7

what type of lipids are polar lipids

Answer 7

phospholipids
glycolipids

Question 8

what fruit and vege are triglycerides found in

Answer 8

nuts, oil seeds, pulses

Question 9

where are organic acids stored

Answer 9

vacuole

Question 10

what do organic acids contribute to fruit and veg

Answer 10

taste (esp fruit)

Question 11

when do organic acids decline q

Answer 11

during ripening

Question 12

what are the types of acids that usually dominate

Answer 12

citric and malic

Question 13

types of F and V with citric

Answer 13

berries
citrus
leafy veg
beetroot

Question 14

types of f and v with malic acid

Answer 14

broccoli
melon
apple
carrot

Question 15

3 main types of pigments

Answer 15

flavonoids
carotenoids
chlorophyll

Question 16

what is the synthesis/degeneration of pigments influenced by

Answer 16

ethylene and storage conditions

Question 17

describe chlorophylls

Answer 17

green
used in photosynthesis
found in chloroplast

Question 18

describe flavonoids

Answer 18

anthocyanins are the main flavonoids
found in the vacuole

Question 19

describe carotenoids

Answer 19

yellow/orange
found in chloroplast and chromoplasts

Question 20

describe the degradation of chlorophyll in the presence of Mg2+

Answer 20

chlorophyll -> pheophytin -> Chlorins, purpurins (O2) or pheophorbide (H+)

Question 21

colour of pherophorbide

Answer 21

brown

Question 22

colour of chlorins/purpurins

Answer 22

colourless

Question 23

describe the degradation of chlorophyll in the presence of chlorophyllases

Answer 23

chlorophyll-> phytol or chlorphyllin

Question 24

colour of pheophytin

Answer 24

olive green

Question 25

what can form during the formation of pheophorbide from pheophytin?

Answer 25

phytol in the presence of H+

Question 26

describe the degradation of chlorophyll in the presence of chlorophyllase

Answer 26

chlorophyll-> phytols or chlorophyllin -> pheophorbide (H+) or chlorin/purpurins (O2/H+)

Question 27

why does the colour sometimes become brighter in fruit and vege

Answer 27

disruption of the cell membrane results in chlorophyll exposure

Question 28

MW of volatiles

Answer 28

<250

Question 29

forms of volatiles

Answer 29

ESTERS, ALCHOLS, ACIDS, CARBONYL COMPOUNDS

Question 30

how many different volatiles are in f and v

Answer 30

>100

Question 31

What happens to volatiles as fruit ripens

Answer 31

they change

Question 32

why does the odour description of the same compound change between f and v

Answer 32

the presence of other compounds

Question 33

what are phytochemicals

Answer 33

compounds found in plants that are not required for normal functioning of the body but have a beneficial affect

Question 34

health benefits to phytochemicals

Answer 34

immune function act against bacteria and viruses reduce inflammation anti-cancer properties prevent CVD

Question 35

examples of dietary antioxidants

Answer 35

carotenoid s vitamins flavonoids/phenolic compounds trace elements sulphur compounds