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NUT2003 > Fruite, Veg and Herbs > Flashcards

Fruite, Veg and Herbs Flashcards

1
Q

Fruit and Veg characteristics

A

High water content (80-95)
Dry matter is mostly carbohydrates
Alive tissue

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2
Q

Fruit and veg vitamins

A

Water soluble - cytosol - C, and B (folate)

Fat soluble - membrane and plastids - Vitamin A precursor, Vitamin K1

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3
Q

Phytochemicals

A

Acids
Aromas
Colorants

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4
Q

Types of acids

A

Citric
Malic
Both used in krebs cycle to regulate pH

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5
Q

Types of aromas

A

Terpenes - essential oils, fat soluble

Esters - acid and alcohol

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6
Q

Types of colorants

A

Carotenoids
Anthocyanins
Tannins

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7
Q

Carotenoids

A

Orange and Red

Long chain terpenes, membrane of plastids

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8
Q

Anthocyanins

A

Red, purple or blue
Large phenolic compounds
Water Soluble

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9
Q

Tannins

A

Colourless but become brown after enzymatic oxidation

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10
Q

Volatile Terpenoids

A

Lipid-soluble molecules made of isoprene units
Sticky and often toxic in large amounts, deters insects
Flavour in mint, thyme and other leafy herbs
Glandular trichomes on tomato leaves - gives colour so if you pick you can get yellow fingers

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11
Q

Volatile esters

A

Small molecules produced by epidermal cells in flower and fruits
Usually pleasant, attractive flowers that are not toxic

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12
Q

Carotenoids

A

Orange food

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13
Q

Anthocyanins

A 
Belong to flavonoid class of phenolic compounds
As it has an aglycon backbone with various sugars and acids
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14
Q

Types of polyphenols

A 
Hydroxybenzoic acid
Hydroxycinnamic acid
Flavanoid
Chlorogenic acid
Stillbenes
Lignans
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15
Q

Browning from polyphenol

A

Polyphenol oxidase polymerise phenolic compounds into brown melanin’s in the presence of oxygen

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16
Q

Melanin Formation Pathway

A

Monophenol
Diphenol
Quinone (condensation)
Melanins

17
Q

Polyphenol oxidase enzymes

A

Monophenelase

Diphenelase

18
Q

Example of browning Polyphenol

A

Apple juice

Immediately after pressing apple juice it is mostly white a frothy by 3 minutes mostly turned to brown colour

19
Q

Bitter taste receptors

A 
Receptor T2R family
Activated by alkaloids
Tannins
Mycotoxins
Isothiocyanates
Toxic at high temperatures
20
Q

Sour taste receptors

A

Enter cell undissociated of H+ proton channel (not a receptor)
Measures pH
Detects microbial spoilage or non-nutrients like oxalic acid

21
Q

Why do we taste bitter and sour

A

Protect us against toxic or spoiled food
Aversive effect - intake of unfamiliar food (Involved in food neophobia)

Aversion lessons if repeat exposure
Aversion increase if experience nausea

22
Q

Things to consider when transporting fresh produce

A

Minimise losses
Slow down respiration to extend shelf life
Prevent senescence process
Prevent rot or mould development

23
Q

How to control respiration during transport

A

Cool produces to reduce metabolic rate

Lower oxygen in the atmosphere to reduce metabolic rate

24
Q

Issue with cooling fresh produce

A

Temperature to cold can lead to to chilling injury (flesh browning)

25
Q

Normal air

A

78% nitrogen, 21% oxygen and 0.04% CO2

26
Q

Modifying atmosphere

A

Respiration in almost closed container increases amount of CO2
Inhibits respiration
Carbohydrate stores in plant are extended

27
Q

Effect of ethylene production

A

Causes a snowball effect so start producing more ethylene

28
Q

Leafy veg and ethylene

A

Negative effect
Wilt and turn yellow
Less sweet and more bitter

29
Q

Dormant vegtables

A

Positive effect
Sprouting inhibited
Storage life extended

30
Q

Non-climacteric fruit

A

Positive effect
Improved resistance to disease
Improve shelf life

31
Q

How to minimise ethylene

A

Delay ripening
Treat sensitive products with ethylene action inhibitor 1-MCP
Package - prevent exposure
Control concentration

32
Q

How to delay ripening

A

Temp, O2 and CO2

Ethylene scrubbers

NUT2003 (20 decks)

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