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Flashcards in Fruits and Vegetables Deck (87)
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1

What is the purpose of 2-chloroethylphosphoric acid, also called ethephon?

It forms ethylene when metabolized by the plant which causes ripening prior to harvest

2

Why do you add aluminum sulfate to pickles?

Increase firmness

3

Why are fruits or vegetables often heated prior to maceration for juice production?

To inactivate enzymes which may cause undesirable quality changes.

4

Who is the president associated with peanuts?

Jimmy Carter

5

Who discovered beet sugar? Look up on google

Olivier de Serres, French botanist, 1590

6

Which of the following is a non-climacteric fruit? A. Avocado, B. Grapefruit, C. Banana, D. Mango

B. Grapefruit

7

Which of the following avacado variety makes up 95% of the California crop: A. Bacon, B. Fuerte, C. Hass, D. Zutano

C. Hass

8

Which mineral is found in high quantities in bananas?

Potassium

9

Which country produces the most potatoes and watermelons?

China

10

Which amino acid starts the biosynthesis of ethylene in fruits and vegetables?

Methionine

11

What year was microwave popcorn first available?

1984

12

What vegetables are known as earth apples?

Potatoes

13

What type of food spoilage does Erwinia carotovora cause in vegetables?

Soft rot ( of vegetables)

14

What type of enzymes are commonly added to fruit prior to juice production?

Pectic enzymes (polygalacturonase, pectinesterase, cellulases)

15

What problem may arise when potato tubers are taken from cold storage and immediately processed?

Cold sweetening that causes maillard browning

16

What part of the plant is the potato tuber derived?

Stem

17

What method is used to dry most fruit in California?

Sun drying

18

What is the respiration burst associated with the fruit ripening process?

Climacteric rise

19

What is the purpose of the "hot break process" in tomato processing?

Inactivate PME - pectin methyl esterase

20

What is the purpose of adding sodium aluminum sulfate or potassium aluminum sulfate to pickles?

Improve crispness and firmness

21

What is the original name of the kiwi fruit?

Chinese gooseberry

22

What is the name of the hottest pepper (sometimes called the "Ghost Pepper") in the world?

Bhut Jolokia

23

What is the name for the type of starch obtained from the cassava plant?

Tapioca

24

What is the major alkaloid in the Irish potato?

Solanine

25

What is the major acid in peaches and apricots?

Malic

26

What is the key enzyme involved in tissue softening of tomatoes?

Polygalacturonase

27

What is the dominant biopolymer in the middle lamella?

(Proto)Pectin

28

What is indicated by the smoky or dull-yellow appearance of a banana peel?

Chill injury

29

What group of compounds is mainly responsible for the purple color of Concord grapes?

Anthocyanins

30

What fruit has a fat content that is about 20 times the average of other fruits?

Avocado