lecture 5-fruit and veggies

Question 1

Define simple fruits

Answer 1

have one flower and one ovary
-citrus
-pomes
-berries

Question 2

Describe and give examples of simple fruit: drupes

Answer 2

-thin skin, soft flesh, wood like core
-fragile, easily damages and short shelf life

examples: apricots, cherries, peaches, nectarines, plums

Question 3

Describe and give examples of simple fruit: pomes

Answer 3

-apple fruits
-tree fruits
-thin skin, firm flesh
-flesh surrounds a core that has seeds

examples: apples, pears, hawthorn

Question 4

Describe and give examples of simple fruit: citrus

Answer 4

-thick peel (pericarp)
-thick white layer (albedo)
-thin coloured outer layer
-endocarps has juice vesicles that are edible
-citric acid flavor compounds

example: grapefruits, oranges, limes, lemons

Question 5

Describe and give examples of simple fruit: berries

Answer 5

-thin peel
-soft pulp
-one or more seeds

example: blueberries, bananas, peppers, cranberries, grapes, tomatoes, cucumber, melons

Question 6

define aggregate fruit and give examples

Answer 6

-one flower and multiple ovaries

example: blackberries, raspberries, strawberries

Question 7

define multiple fruit and give examples

Answer 7

-groups of flowers that produce indivudal fruits and as they mature they form together to form one mass

-pineapple, fig fruit, jackfruit

Question 8

classify veggies and give examples

Answer 8

roots- beet, carrot, radish
tubers-ginger, potatoe
bulbs-chives, garlic, onion, leek, shallot
stems/shoots-asparagus, celery
leaves-cabbage, lettuce, spinach
flowers-artichoke, broccoli, cauliflower
fruits-avaocado, tomotate, pumpkin
seeds-beans, corn, lentil, peas

Question 9

briefly describe the nutritional and chemical composition of fruits and vegetables

Answer 9

1. vitamins
2. minerals
3. dietary fiber
4. water
   carbs
5. organic acids

Question 10

what is the pH that divides the high acid from low acid foods?

Answer 10

4.6

Question 11

define phytochemicals

Answer 11

non-nutritive plant chemicals, and many have bioactive properties for disease prevention

Question 12

what are the differences between climacteric fruit and non climacteric fruit?

Answer 12

1. ripen after harvesting like apples, pears and plums
2. ripen before harvesting like cherries, grapes, citrus fruits

Question 13

describe and define ripening

Answer 13

involves unseen changes from enzymes and obersval changes like color and texture in fruits, due often to production of ethylene and may alter nutritional and health affects

-color changes (green-yellow-orange-red)
-flavor changes (increase sugar, decrease in acid)
-softening (protopectin to pectin=ripe, and pectic acid if over ripe)

Question 14

what can be added externally to delay ripening and retain firmness?

Answer 14

gibberllic acid

Question 15

what happens when vegies or fruit are precut

Answer 15

enzyamtic browning occurs because PPO catalyze oxidation of polyphenols to quinones which cause it to brown

Question 16

how can browning be reduced?

Answer 16

-browning inhibitors
-thermal treatment
-lowering pH
-prevent contact with oxygen

Question 17

how can u preserve fruits?

Answer 17

canning, freezing , dehydration basically a controlled environment