VEG PT 1 Flashcards
what are vegetables, and what are they classified by?
edible fresh parts of plants, can be classified by
the part of the plant from which they originated
what are the different options for classifying vegetables
Roots
Bulbs
Stems
Leaves
Seeds
Flower
how are fruits different from vegetables
botanically different from vegetables
Some botanical fruits are often thought of as vegetables
what are bulbs
underground storage organ formed from the
plant stem and leaves
whats at the bottom of the bulb, and what grows from it
a thin, flat disc called the basal plate,
which is a compressed stem, and
the roots grow from the underside
of this
whats the body of bulb made up of? and what’s in the center of the body of the bulb?
The body of the bulb is
made up of layers of fleshy scales
which are modified leaves. In the
center of the bulb is the bud for
the next year’s flower.
whats a tuber
fleshy storage organ formed from a modified stem
where is the potato tuber? what can it produce?
formed at the end of the underground stem and can produce new shoots from eyes or buds on its
surface.
whats the cell wall of a plant
surrounds membrane and gives the cell structure
what are chloroplasts
capture energy from sunlight and use it to produce food for plant
what is the vacuole
sac within cytoplasm that stores water, food, waste products and other materials, like anthocyanin pigments and flavor compounds
what are two other important structures of a planet cell
middle lamella and pectin
what does the cell wall provide, and what contributes to its strength?
provides structural support
Fibrous compounds contribute to the strength
where are Pectic compounds and hemicellulose found? what do they do?
found w/in and between cell walls; Act as cement, and give tissue firmness and elasticity
what does the outer portion of skin, peel or rind have
higher proportion of cellulose and hemicellulose
what do surface cells produce
cutin: a protective water-impermeable
waxy polymer; hydrophobic compound
what lignin and how does concentration change with plant age
non-carbohydrate fiber – phenolic
polymer; Concentration increases with plant age
(ex: asparagus)
what are gums, and what are they added to food for?
polysaccharides with ability to absorb
water/swell; Added to foods to increase viscosity; like gugar gum
what does the amount of water in cells determine
juiciness; example: low in potatoes, high in tomatoes
what does optimal water content provide
turgor (rigid firmness) and crunchiness
what does high solute concentration in vacuole do
draws water in
what happens as a result of the vacuole drawing water in
stiffness
whats the most common cell type in fruits/veggies
Parenchyma cells
what do plastids do
either make and/or store food
compounds
what are the three kinds of plastids
leucoplasts, chloroplasts, chromoplasts
what do leucoplasts store, and are they pigmented?
store starch, lipids, or proteins; Non-pigmented
what do chloroplasts contain, and what’s their role?
chlorophyll; Role: conduct photosynthesis
what do chromoplasts contain and attract?
contain carotenoid pigments,
attract pollinators
what does it mean if pigment found in plastid vs vacuoles
plastid = fat soluble
vacuoles = water soluble; lost in cooking
what are the three major groups of plant pigments
carotenoids, chlorophyll, flavanoids
what are carotenoids soluble with and where are they found? what color are they?
Fat-soluble, found in chromoplasts
Yellow-orange and some red
what carotenoids are in carrots
*Carotene (Carrot)
what carotenoids are in pineapples
*Xanthophyll (Pineapple)
what carotenoids are in tomatoes
*Lycopene (Tomato)
where are chlorophyll found and what are they soluble with
*Fat-soluble, found in chloroplasts
what color are choloprhyll and what happens to them over time
*Green color of plants
*Degrades over time and reveals other pigments
what are the two chemical forms of chlorophyll (and what colors are they) and do they occur together?
*Two chemical forms (occur together):
*Chlorophyll a (blue green)
*Chlorophyll b(yellow-green)
what enhances green color from cholorphyll
brief blanching, because it removes air bubbles and brightens color
why does glancing help with green color
because the color be slightly hidden slightly hidden by air between cells
what happens if you heat too long
creates dull olive-brown, because of contact with acids
explain what it means that chlorophyll is pH dependent
Turns olive brown under acidic conditions
and bright green under alkaline conditions
what are flavonoids soluble with and where are they found
Water-soluble, found in vacuoles
what are Anthocyanins
type of flavonoid - red, purple, and blue
color seen in fruits and vegetables
what are three vegetables high in anthocyanins
red cabbage, eggplant, radish
what are belatins
type of flavonoid that gives beets their deep purple-red hue
what are Anthoxanthins
type of flavonoid that creates white/cream color of cauliflower, onions, white potatoes, turnips
are flavonoids highly pH dependent
yes
what are three types of flavanoids
belatins, Anthoxanthins, anthocyanins
