Fruits and Vegetables Flashcards
(77 cards)
1
Q
Parts of the plant cell:
A
cytoplasm, cell wall, vacuoles, plastids, intercellular air
2
Q
cytoplasm:
A
water and salts
3
Q
cell wall:
A
indigestible fibres
4
Q
plastids:
A
contain leucoplasts, chloroplasts, chromoplasts
5
Q
leucoplasts:
A
non-pigmented
6
Q
chloroplasts:
A
chlorophyll containing
7
Q
chromoplasts:
A
carotenoids
8
Q
vacuole:
A
water, anthocyanin, flavour compounds, organic acids
9
Q
intercellular air:
A
crispness and volume
10
Q
photosynthesis: ___+___–>___+___ (–> = ___)
A
CO2/H2O/C6H12O6/O2/sunlight energy
11
Q
plant fibres:
A
cellulose, hemicellulose/pectin, lignin, gums
12
Q
cellulose:
A
major component of cell walls, provides structural support and strength
13
Q
pectin: (include types)
A
cement within cell walls, provides elasticity and firmness, large polysaccharides, used as thickness in the food industry
- protopectin: immature fruit, no gel
- pectin: ripe fruit, gel
- pectic acid: overripe fruit, no gel
14
Q
lignin:
A
non-CHO, made from phenolic alcohols, provides strength, concentration increases over time
15
Q
gums:
A
able to absorb water and swell, often used as thickening agents
16
Q
fruits:
A
seed bearing structure of flowering plant, protects seeds
17
Q
seeds:
A
can create new plants, high in CHO
18
Q
flowers:
A
male/female parts, responsible for reproduction and pollination
19
Q
leaves:
A
active, metabolizing parts, contain large amount of water
20
Q
stems:
A
transfer water and nutrients, support
21
Q
roots:
A
draw nutrients and moisture from soil, high in CHO
22
Q
tubers:
A
storage vessels, meant to propagate new plants, high in CHO
23
Q
bulbs:
A
storage organ during dormancy, high in CHO
24
Q
legumes:
A
- leguminosae
- seeds from pods
- high in CHO, PRO, Fe
25
what are the classifications of fruits?
- simple: formed from single ovary on single flower, ex. apple
- aggregate: formed from several ovaries on one flower, ex. raspberry
- multiple: formed from many flowers in a mass, ex. pineapple
26
what are some fruits that are naturally high in fat?
coconut, avocado, olive
27
nutritive vales of fruit (generally): kcal=___, water=___%, fat=___, PRO=___, CHO=___, fibre=___
low/70-90/low/low/relatively low/fairly high
28
vitamin C
enzymatic cofactor, antioxidant, immunity
| - citrus, bell pepper, tomato
29
folate
DNA synthesis, repair, methylation, reduces NTD risk
| - legumes, dark/leafy greens
30
riboflavin
metabolism, antioxidant
| - leaf greens, mushroom, sea vegetables
31
K
fluid balance
| - most vegetables
32
Ca
promotes bone health
| - dark/leafy greens, broccoli
33
Fe
component of blood cells
| - dark/leafy greens, legumes
34
phenolic compounds
aka tannins
- in unripe fruit
- responsible for browning/bruising
35
organic acids:
volatile (vaporize when heated) and non-volatile (leach into cooking water)
- citric acid, magic acid, tartaric acid, oxalic acid, benzoic acid
36
functional foods:
have potential health benefits beyond basic nutrient needs
37
phytochemicals:
non-nutritive component in plants thought to have health benefits
38
what is in cruciferous vegetables?
indole glucosinolate (may protect against cancers)
39
allium vegetables contain ___
allicin (antimicrobial)
40
lycopene:
red carotenoid, antioxidant, may reduce cancer risk, maximized when cooked in fat
- tomato, water melon
41
lutein:
yellow carotenoid, antioxidant, prevents macular degeneration, bright light sensitivity, and cataracts
- leafy greens, broccoli, pumpkin
42
luteolin:
antioxidant, may decrease cancer cell growth, anti-inflammatory
- broccoli, herbs
43
soybeans contain ___
genistein ( may decrease breast/uterine cancer risks)
44
moist cooking methods:
simmering, steaming, braising, stewing, blanching, microwaving
45
dry cooking methods:
baking, roasting, stir-fry, deep fry, grilling, broiling
46
textural changes during cooking:
reduction in crunch
- protopectin-->pectin, gelatinization, softening of cellulose, dissolving of hemicellulose, cell membrane PRO denature
- prevented by adding Ca2+
47
flavour changes during cooking:
- volatile compounds are lost (dulls flavour)
- caramelization (adds flavour)
- degorging (removal of bitter compounds)
48
odour changes during cooking:
sulphur compounds create undesirable odours which are reduced by
- short cook time
- adding vinegar
- removing lid frequently
- refrigerating onions before cutting
49
colour changes during cooking:
- pigments are sensitive to heat, pH, metals, light
| - caramelization, Maillard, and enzymatic browning reactions cause browning
50
other changes during cooking:
reduction in pathogens, loss of nutritive value, increased bioavailability
51
tips for retaining nutrients during cooking:
short cook time, minimal water, consume leftover cooking liquid, cook with skin on, cook in big pieces, avoid baking soda
52
Changes during ripening: minimal change in ___, ___, and ___, ___ are maximized, ___ and ___ decrease, ___ change, texture ___, starch --> ___
PRO/fat
minerals/vitamins/organic acids/phenolic compounds
softens/sugar
53
unripe fruits should be left at ___ temperature in a paper bag to ripen
room
54
oxidative enzymatic browning
- caused by: phenolic compounds, O2, and polyphenol oxidase
- enzymes are denatured by: acid, boiling
- process is slowed by: low storage temperatures, salt water
- O2 can be blocked by: coating with sugar or wax, antioxidants
55
what are the two key factors of storing fresh fruit?
reducing respiration rate and reducing moisture loss
56
refrigeration/freezing: reduces ___ rate, must be ___ before freezing, loss of quality is cause by ___
respiration/blanched
| cellular membrane rupture
57
dry storage: retains ___ and ___, speeds up ___
flavour/texture/ripening
58
potatoes should be stores away from ___ because it creates ___ (green, toxic)
light
| solanine
59
what type of storage is used commercially to prevent respiration?
controlled atmospheric storage
60
additives for longer shelf life:
- cutin (plant wax) and commercial waxes (protection)
- sulphites (prevent browning)
- ascorbic acid (prevent browning)
- sorbets/benzoates (antimicrobial)
61
what must be included on a food label of an imported fruit?
country of origin
62
grading is ___, based on ...
difficult
| - uniformity, maximum and minimum size, minimum length, colour, maturity, freedom from disease, defects, injury, etc.
63
do processed foods also need grading? (ex. apple juice)
yes
64
canning, freezing, drying, and juicing allow what?
year round consumption
65
Pigments include:
chlorophyll, carotenoids, flavonoids
66
chlorophyll:
green, porphyrin ring with central Mg, essential for photosynthesis, heat sensitive, degrades over time
67
chlorophyll a
blue/green, methyl group
68
chlorophyll b
green, more common, aldehyde group
69
what happens when you heat chlorophyll?
H+ ions displace the Mg2+ ion, creating pheophytin (olive coloured)
70
carotenoids
yellow/orange/red, fat soluble, polymers of isoprene, provitamin A
71
carotenes
yellow/orange
72
lycopenes
red/orange
73
xanthophylls
yellow
74
flavonoids
flavylium-ion structure, water soluble, in vacuoles, pH sensitive
75
anthocyanins
blue/red; red in acid, purple in neutral, blue in base
76
anthoxanthins
cream/white; white in acid, yellow in base, blue/brown/black when overheated, with Cu or Fe
77
betalins
red/yellow; acid=purple/red, base=red/yellow
