4

Question 1

botanical definition of fruit/veggie

Answer 1

produced from flowers & are ripened by ovaries & adj plant tissues

Question 2

how does avocado & tomatoes classify as a veggie-fruit?

Answer 2

bcs it is a fruit from botanical pov bt used as veggie

Question 3

_______compound responsible for green color on potatoes w/ light exposure

can be __ if consumed in large amnt

Answer 3

solaine

Question 4

fruit: dvloped from a single ovary in 1 flower. give e.g

Answer 4

simple type!
citrus:
drupes: apricots, cherries
pomes: apple, pears

Question 5

compare aggregate vs multiple

Answer 5

aggregate: dvloped from many ovaries in 1 flower (rasp, strawberries)
vs multiple dvloped from a cluster of manu floewrs (figs, pineapple)

Question 6

what happen during ripening concerning pectin?

Answer 6

Protopectin converts into pectin via pro=topectinase enzyme. Converts into pectic acid via pectin methyl esterase

Question 7

Why can use use pectin for jam and not pectic acid?

Answer 7

pectic creates a felling effect, less cook time; fruits nat contain it
while pectic acid doesnt, mushier txture

Question 8

unstable molec tht can damage cell, is neutralized by antioxidants via donating e-
can be gen through physcial activity, life

Answer 8

free radicals

Question 9

orange contains more vit C than half of bell peper. T or F?

Answer 9

F. opposite

Question 10

what is chlorophyll?

Answer 10

green pigment
w/ alkaline such as baking soda -> bright green color (chlorophyllin)
w/ excess heat & acid, olive green color (pheophytin)
peropheophyntin is the one in canned veg

Question 11

what is carotenids?

Answer 11

orange pigment
w/ air, loose yellow color (susceptible to oxidation)
w/ alkaline, lil effect on color
overcooking in presence of acid -> isomerization (orange to yellow)

Question 12

distinct betalains vs anthocyanin

Answer 12

• • pigment can be purple & red vs red purple & bluel
• antho only: w/ alkaline; purple & blue
  w. acid, red, reacts with tin & iron

Question 13

what is the only to give off a yt/colroless pigment?

Answer 13

anthoxanthin: may become dark w/ Fe and bright yellow w/ al
stable to heat bt darken if prolonged

Question 14

due to (?) glas: a ripening hmn
- color: less in ____
- _____ ‘s ____ due to pectic acid
- flavor dvlop: starch to sugar, less tart
- ___ _____ changes: org acids

Answer 14

effect during ripening:
ripening hmn
green
flesh soften
soluble solids

Question 15

a fungal disease killing Cavendish bananas

Answer 15

Panama

Question 16

how to dry fruits

Answer 16

1. sun dried
2. artificial heat (dehydrated under ontrolled enviro_
3. vacuum dring (low moisture lvl)
4. freeze drying (freeze then vacuum dry)

Question 17

to extend storage of fruits

Answer 17

• controlled temp: O2 reduced to 21% or less
• modfied atmosphere: modified O2, CO2, & WATER VAPOour lvl surrounds the fruit inside th pcking
  use a semi-permeable film as pcking mat -> fruits can respirate -> O2 enter, CO2 leaves
• irridation: reduce mold, kills insect

Question 18

to extend storage of veg, 2 ways?

Answer 18

1. coating: veg oil emulsion / edible wax
2. storage: control enviro, reduced O

Question 19

why is tugor impt when storing verg & onions & patotes?

Answer 19

high humidity is the bst: more moisture, more turgor
w/ turgor P, full vacuole exesrts on cell wall -> rigid cel wall
avoid storing by otherwsw w. ehylene gas like onions
potatoes cant store in fridge since starch converts into sugar

Question 20

when polyphenoloxidase oxidates phenosl in fruits, quinones compounds form

Answer 20

enzymatic browning of frjits

Question 21

how to stop enzymatic browning of fruits

Answer 21

• add an acid
• reduced O2: use a sugar or salt solution. honey has a short chain protein that interacts w/ quinones
• heat: deanture that enzyme that cause browning

Question 22

EP vs AP

Answer 22

prep fruits/vg, doesnt have a 100% yield. Edible Portion vs as purchased

Question 23

whyat is special abt fruit juice?

Answer 23

100% juice. drinks/bev/cocktails is less so.

Question 24

comapre citrus vs non-cistrus juice:

Answer 24

• has haze/cloudiness: mix of cellualr organelles, oil droplets, and color bodies
  cloudiness is stabilized by flash heating to a temp higher than pasteurization, destroy pectin esterase
• for non-citrus, clarification= add pecitnase, pectin-degrading enzyme, juice runnier

Question 25

in sugar syrup, not blanched not heated add vit C / absorbic acid to delay browning

Answer 25

frozen fruits

Question 26

describe canned fruits

Answer 26

cooked then canned vit content might be slightly reduced canned in heavy srup, light syrup, fruit jucies

Question 27

chrlorphyllin vs pheophyntin vs peropheophyntin

Answer 27

alkaline vs escess heat and acid vs in canned vegi

Question 28

what is dried fruits?

Answer 28

when H20 content has been reduced to 30% or less vacuum drying: 5% or half ≥ resistant to microbial spoilage due to less water activity. highly con in cal & sugar. may be trated with sulfur dioxide and sulphite to preserve vit A & C bt impact thiamin

Question 29

how is convience food packaged?

Answer 29

value added, fresh cuts./ packing: modified atmosphere, hermetic( food & gas inside has been altered to extend shelfline, picking mat that is waterproof, airtight and sealed)

Question 30

flavours of frutis come from organic acids such as esters and -OH, organic alkaline (like citric), essentials oils outside the skina dn phenolic compound. T or F?

Answer 30

F. organic acids. essential oils in the skin.

Question 31

cruciferous veg like cabbage, broccoli can have a strong flavour bcs....

Answer 31

sinigrin -> heat -> hydrogen sulfide -> strong, pungemt, sulfurous taste

Question 32

fibre constains cellulose, hemicellulose, pectins and beta glucans. what happens when cooking veg?

Answer 32

dont loose the fibre. cellulose softens and hemicellulose disintergrates in alkaline H20. while acid prevents softening. Ca salt firms up the tissue

Question 33

what can happen during cooking

Answer 33

dissolving action of H20. chemical decmp./ oxidation. volatilization.

Question 34

distinct diffusion vs osmosis?

Answer 34

when fruit is oplaced in sugar syrup, sugar solvent moves from high to low concentration: inside the ruti, water leaves. retains shape. osmosis opposite. when fruit is placed in water, wate rmoves from low to high concentration. inside the fruit, ushy texture.

Question 35

onions contain deriavatives of am.a ___> activ by ___ when cut or peeled. produce __ compounds.

Answer 35

cystein. enzymes. sulfur