Topic 18-20

Question 0

Maturity

Answer 0

The degree to which fruit is ripened, if its fully ripe, its mature

Question 1

Grading

Answer 1

Fruits can be graded on a voluntary basis by the USDA primarilly on external sources of siza shape and degree of maturation and flavor

Question 2

Quality

Answer 2

There are criteria set for each type of produce that involved uniformity in shape, color, and maturity, firmness, ripeness, and the general absence of defects

Question 3

List three reasons fresh fruits quality vary

Answer 3

Degree of ripeness
Shipping condition
Moisture loss

Question 4

Condition

Answer 4

Generl well fare of the fruit after its been shipped

Question 5

Ripeness

Answer 5

Only applies to fruits, characteristics include softer/juicier as the starched convert to sugar, full color and flavor, it will be more sweet than sour and it will have a distinct aroma

Question 6

What fruits ripen after harvest

Answer 6

Apples, apricots, bananas, cactus pear, carambola, cherimoya, guava, honeydew, kiwi fruit, mangoes, nectarines, papayas, passion fruit, peaches, pears, persimmons, and plums

Question 7

Wont ripen after harvest

Answer 7

Berry fruits, cherries, figs, grapes, pineapples, watermelons, citrus fruts

Question 8

What is ethylene gas? What is its affect on ripe fruits

Answer 8

A gas produced by ripening fruit or rotting vegetables that can cause ripening in mature but unripe fruit and spoilage in leafy greens

Question 9

A sheet tray is holding several bunches of ripe bananas with one banana that is badly bruised. Why is it important to remove the bruised banaa

Answer 9

A single bad banana could cause all the others to turn bad prematurely

Question 10

What is CA storage

Answer 10

Controlled atmosphere storage is when the climate of where the apples are stored is controlled above 32F, as well as humidity, the CO2 is removed by adding nitrogen. The apples are smothered and some varieties can be held for 6 months or longer

Question 11

Northern spy

Answer 11

Sliced and baked in pie or strudels

Question 12

Red delicious

Answer 12

Eating out of hand

Question 13

Golden delicious

Answer 13

Fresh fruit applications/ all-purpose

Question 14

Rome beauty

Answer 14

Whole baking

Question 15

Macintosh

Answer 15

Applesauce

Question 16

When apples yield to gentle pressure it indicates

Answer 16

Overipeness

Question 17

What are two methods of delaying the browning of apples in the bakeshop

Answer 17

Brush with an acidified water

Coat with sugar or glaze

Question 18

Bose

Answer 18

Russet color, brown-golden yellow

Question 19

Seckel

Answer 19

Green-yellow skin, speckeled with a red bluh

Question 20

D’ajou

Answer 20

Pale, greenish-yellow or deep maroon red

Question 21

Barlett

Answer 21

Golden rich yellow or deep red

Question 22

Grapes that lack full, uniform color with a bleached area around the stem indicates

Answer 22

God maturing

Question 23

Clingstone

Answer 23

Having pit go which the pulp adheres closely

Question 24

Freestone

Answer 24

Having a stone to which the flesh does not cling

Question 25

Strawberries with white shoulders are of what quality? Are these berriles likely to have a sweet, fully ripened flavor

Answer 25

Immature

No

Question 26

Why is it important to avoid storing stone fruit between 36-46F

Answer 26

They will not ripen properly

Question 27

What is the proper color for nectarines and peaches? What is a green hue indicative in nectarines and peaches?

Answer 27

Between a red blush, full yellow-orange or white-ivory. There should be no green

Question 28

Is the skin color a reliable indication of quality for citrus fruit

Answer 28

No

Question 29

Citrus fruits are likely to have high juice content if they are

Answer 29

Thinner/smoother skin

Question 30

A light green blush on grapefruit and oranges normally a sign of

Answer 30

Immaturity