Ripening, hormones and maturation

Question 1

types of supporting tissue

Answer 1

collenchyma
sclerenchyma

Question 2

types of vascular tissues

Answer 2

xylem
phloem

Question 3

Name given to the outer protective tissues

Answer 3

epidermis

Question 4

name given to succulent tissue

Answer 4

parenchyma cells

Question 5

5 important plant hormones

Answer 5

auxins
gibberellins
cytokinin
absicin
ethylene

Question 6

role of auxin

Answer 6

promote longitudinal and bud growth

Question 7

role of gibberellins

Answer 7

germination of seeds
fruit growth
root, leave and stem growth

Question 8

role of cytokinin

Answer 8

cell division and differentiation

Question 9

role of absicin

Answer 9

cause dormancy
abscission of leaves and fruit

Question 10

role of ethylene

Answer 10

cause ripening
abscission

Question 11

which hormone is produced in the highest amount if fruit and vege is wounded

Answer 11

ethylene

Question 12

how can ethylene be controlled by the atmosphere

Answer 12

increasing CO2 inhibits ethylene
decreasing O2 inhibits ethylene

Question 13

how is ethylene commercially used

Answer 13

ripen bananas, tomatoes
degreen oranges

Question 14

what can the presense of ethylene do to green vegetables

Answer 14

bleach the green colour

Question 15

how can ethylene affect carrots?

Answer 15

bitter taste from isocoumarin formation

Question 16

how can ethylene affect asparagus

Answer 16

lignification (toughening)

Question 17

how can ethylene affect potatoes

Answer 17

produces stress meabolites

Question 18

how can ethylene affect lettuce

Answer 18

spotting

Question 19

how can ethylene affect kumara

Answer 19

hard core formation

Question 20

how can ethylene affect musk melon

Answer 20

reduces chilling injury

Question 21

12 major changes that occur during ripening

Answer 21

seed maturation
colour changes
abscission
wax on skin
respiration rate
ethylene production
tissue permeability
softening
CHO composition
organic acids
protein changes
flavor violitile production

Question 22

main types of CHO (4)

Answer 22

pectin
polysaccharides
simple sugars
pectic substances

Question 23

exmaples of simple sugars

Answer 23

sucrose
glucose
fructose

Question 24

examples of polysaccharides

Answer 24

starch
soluble fibres
-b-glucans
-fructans
-inulin
-pentosans
-gums

Question 25

main CHO in cell wall

Answer 25

cellulose
hemicellulose
pectin
lignin

Question 26

which CHO is important for gelation

Answer 26

pectin

Question 27

phases of CHO composition changes during ripening

Answer 27

initiation
rapid softening
eating window
over-ripe

Question 28

which phases occur as a response to exogenous ethylene exposure

Answer 28

initiation
rapid softening

Question 29

what is happening during the initiation phase

Answer 29

starch is beginning to degrade

Question 30

what is happening during the initiation phase

Answer 30

starch is beginning to degrade

Question 31

what is happening during the rapid softening phase

Answer 31

pectin solubilisation
soluble pectin depolymisation
galactose loss

Question 32

which phases occur in resposne to autocatalytic ethylene production

Answer 32

eating window
over ripe

Question 33

what is happening during the eating window phase

Answer 33

aroma production
respiratory climateric
pectin depolymerisation