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Food science > vegetables and fruit > Flashcards

vegetables and fruit Flashcards

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1
Q

define 3 tissues systems in plants

A
  1. dermal
  2. vascular
  3. ground
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2
Q

define dermal

A

outer protective skin rind

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3
Q

define vascular

A

transport system

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4
Q

define ground

A

inner portion of the plant (what is eaten)

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5
Q

define parenchyma

A

fleshy part of the fruit/ veg

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6
Q

what is the function of parenchyma

A

storage pigmentation, texture

spacing between cells (intercellular air space)

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7
Q

define collenchyma

A

elongated cells found in fibrous portion of plant

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8
Q

function of collenchyma

A

structural support

cell walls resistant to sofening when cooked

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9
Q

define sclerenchyma

A

woody supportive cells

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10
Q

what is the function of sclerenchyma

A

structural support chewy fibrous texture thick cell walls with lignin

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11
Q

what are the intercellular air spaces and what do they affect

A

they are: spaces between cells found in parenchyma

affect: volume and texture/ crispness

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12
Q

List the basic anatomy of a parenchyma cell, including all components found within the cell protoplasm. (5 parts)

A
  1. intercellular air space
  2. middle lamella
  3. primary outer cell wall
  4. plasmalemma
  5. cell protoplasm
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13
Q

Describe the middle lamella

A

region between cells that cements them together/ pectic substances

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14
Q

describe the primary outer cell wall

A

complex CHO are found here
- cellulose
- hemicellulose
pectic substances

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15
Q

describe the plasmalemma

A

the membrane between cell wall and cell interior

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16
Q

describe the cell protoplasm

A

contains organelles, plastids, mitochondria and nucleus

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17
Q

where are different types of CHO and pigments found in the cell?

A

chlorophyll

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18
Q

what are 4 main types of molecules in plant cells?

A

cellulose
hemicellulose
pectic substances
lignin

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19
Q

Describe the cell walls of cellulose

A

primary cell wall: can aggregate into long parallel strands (microfibrils/ confer strength and structure
secondary: woody lignin may be incorporated into fibrils
strong hard walls

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20
Q 
describe hemicellulose 
digestibility
composition 
function 
changes during cooking
A

 Digestible: yes
 Composition: long CHO polymers made of a variety of sugars (small amounts compared to cellulose)
 Function: support cellulose structure
 Changes during cooking: in alkaline water, broken down soft and mushy texture (destroys thiamin)

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21
Q

describe pectic substances comp. func.

A

 Composition: polymers of galacturonic acid

 Function: primary cell wall, middle lamella (change with age texture changes, absorbs water: firm softening

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22
Q

describe lignin comp and func.

A

 Comp: non carbohydrate, armomatic structure

 Function: in secondary cell wall contributes to tough/ rigid structure and texture

23
Q

what are the 3 pectic substances?

A

Protopectin
pectin
pectinic acid/ pectic acid

24
Q

describe protopectin

A

 water insoluble
 firm texture
 highly esterified with methanol
 can be enzymatically degraded to form 1. Protopectinases (hydrolyses) 2. Pectinesterases (de-esterify)

25
Q

describe pectin

A

 Formed when protopectin has undergone Limited degradation
• Shorted than protopectin but still mostly methylated
• High molecular weight version of peptinic acid
• Soluble in water

26
Q

describe pectic acids

A

formed as pectins are peptinic acids are futher shortened and LOSE of methyl ester groups
 Especially due to pentinasterases
 Cant not form gels

27
Q

which type of pectic substances are found in immature, ripe and overripe

A

immature: protopectin
ripe: pectin/ pectic acids
overripe: pectic acids

28
Q

 Which pectic substances is longest/ shortest?

A
  • Protopectin- long

* Pectic acid- short

29
Q

 What is the general concentration of methylation on each (most/ least)?

A
  • Pectin- most

* Pectic acids- least

30
Q

 Which pectic substances are water soluble? Which ones can gel?

A
  • Protopectin: water insoluble/ no gel
  • Pectin: soluble / gel
  • Pectic acids: soluble/ gel
31
Q

 Which enzymes are involved in converting the pectic substances?

A
  • Protopectinases

* Pectinesterases

32
Q

 What are pecinates and how are the formed? Do they gel?

A
  • Formed by combining pectinic acids or pectin with calcium or other ions
  • Gel forming: if low-methoxyl pectinis acid/ pectin is used
33
Q

 What are low-methoxyl pectins/ pectinic acids? Do they gel?

A

• Fewer methyl ester groups very effective at froming gels without sugar or acid added

34
Q

• How do fruits and vegetables change during maturation?

A

o More tough and less tender with age
 Increase in cellulose
 Increase in hemicellulose
 Increase in lignin

35
Q

• What happens during senescence?

A

o Metabolic products accumulate, respiration increases, moisture loss, can deplete sugar

36
Q

• What are Climacteric and Non-climacteric fruits? What are examples of each?

A

o Climacteric ripen after picking: tomatoes, avocado, apple, banana
o Non-climacteric: do not ripen after harvest: pineapple, grapes, cherries

37
Q

• How can ripening be artificially impacted?

A

o Changing oxygen/CO2 content surrounding produce
o Refrigeration
o Ethylene gas
o Genetic modification  reduce enzymes

38
Q

• What are other significant post-harvest changes?

A

o 1. Degradation of pectic substances
o 2. Degradation of cellulose and hemicellulose
o 3. Starch  sugar (amylase)

39
Q

Fat or water soluble (Chlorophyll, carotenoids, flavonoids)

A

 Chlorophyll: fat soluble
 Carotenoids: fat soluble
 Flavonoids: water soluble

40
Q

o Location in cell (Chlorophyll, carotenoids, flavonoids)

A

 Chlorophyll: chloroplast
 Carotenoids: chromoplast
 Flavonoids

41
Q

o Basic structural features (Chlorophyll, carotenoids, flavonoids)

A

 Chlorophyll: Many rings
 Carotenoids rings on both end of the C chain (double bonds C=C)
 Flavonoids: 2 phenol rings +1 extra

42
Q

o Types/ forms of each pigment and their colors

A 
	Chlorophyll: 
•	A: blue/ green- (More methyl)
•	B: yellow/green(less aldehyde)
	Carotenoids 
•	Carotenes 
•	xanthophylls
	Flavonoids 
•	Anthocyanins/ red/pruple/blue 
•	Anthoxanthins: white /yellow
•	Betalains: similar to anthocyanins
43
Q

o Food sources(Chlorophyll, carotenoids, flavonoids)

A

 Chlorophyll: broccoli, kale (anything green)
 Carotenoids: carrots, sweet potatoes,
 Flavonoids: grapes cabbage, strawberries

44
Q

o Changes during heating, including new molecules that may be formed and HOW these new molecules are formed
(Chlorophyll, carotenoids, flavonoids)

A

 Chlorophyll:
• chlorophyllide by: chlorphyllase
• increased solubility

 Carotenoids: cooking stable
 Flavonoids

45
Q

o Color and/or texture when exposed to acid(Chlorophyll, carotenoids, flavonoids)

A

 Chlorophyll: olive
 Carotenoids
 Flavonoids: red

46
Q

o Color and/or texture when exposed to alkali

Chlorophyll, carotenoids, flavonoids

A

 Chlorophyll: bright
 Carotenoids
 Flavonoids: blue/ green
• Betalains: basic : brow/blue or yellow

47
Q

• What causes browning reactions of plant pigments? When does browning occur? What enzyme is involved? How can browning be prevented?

A

o Anthoxanthins
o Brusises or cuts exposed to air
o Polyphenoloxidase

48
Q

• Know the plant-derived coloring agents and what color is associated with each.

A

o Anthycyanins: (+) red, purple, blue
o Anthoxanthins: (0), colorless/white/yellow
o Betalains: similar to anthycyains

49
Q

• What comprises the flavor of fruits and vegetables?

A

o Taste
o Aroma
o mouthfeel

50
Q

• What contributes to the sour components of fruits and vegetables? What contributes to the tart flavor in citrus?

A

o Organic acids

51
Q

• What type of chemical compound often causes astringency?

A

o flavanols

52
Q

• Describe the sulfur compounds and understand the reactions they undergo in garlic cloves, onions, and cruciferous vegetables (i.e. when they release odors).

A

o Garlic Alliin diallyl thiosulfinate diallyl disulfide
o Onions Sulfur- containing compound—alliinase propenylsulfenic acid
o Singigrin –myrosinase A Allyl isothiocyanate

53
Q

• Name the soluble and insoluble fibers. What are the differences between the two and what are excellent sources of each?

A

o Soluble: dissolve in water/ citrus/ oats/ legums

o Insoluble: does not dissolve in water/ wheat/rice/vegtables

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