Midterm 1.5 Fruit and Vegetable Production

Question 1

Fruits form from what?
Vegetables form from what?
Perennial vs. annual

Answer 1

The ovary of a flower (true) or adjacent part (false fruits)

Vegetables are the vegetative part of plants to be eaten

Fruits tend to be perennial, veg tends to be annual

Question 2

Top veg grown in Canada

Answer 2

1. 1.4 billion potatoes
2. Carrot
3. Onions
4. Tomatoes
5. Lettuce

Question 3

Top fruits sold in Canada

Answer 3

1. Apples
2. Cranberries
3. Blueberries
4. Grapes (80% wine)
5. Strawberries, peaches, nectarines

Question 4

Organic vegetable production
Veg and Fruits

Answer 4

Only 5% in Canada
Green beans 6%, broccoli, cauliflower, peas, garlic, lettuce, onions, tomatoes
Apples 6%, blueberries, pears, cranberries, grapes, strawberries, raspberries

Question 5

As tomatoes ripen

Answer 5

Ethylene production goes up and then stabilizes

Red/yellow color increases, aroma, flavor, sugar and phenolics increase
Green decreases, as well as acidity and insoluble pectins

Respiration moves in wave

Question 6

What is the real concern with GMO crops?

Answer 6

Cross contamination pollination of other crops and wild plants creating resistance

Question 7

Highlighted vitamins and functions

Answer 7

B5 - fatty acid metabolism (avocado, potatoes, broccoli and mushrooms)

B6 - macronutrient breakdown, immune function and brain health (dark leafy veg, bananas, papaya, oranges and cantaloupe)

B9 - DNA/RNA synth, protein metabolism, RBC and fetal development (dark leafy veg, beans, fresh fruits)

Vitamin C - infections, wound healing, collagen synthesis, hormone synthesis (citrus, bell peppers, strawberries, tomatoes)

Vit A - eye health, bone health, RBC activity (leafy greens, bell peppers, cantaloupe, mango, orange and yellow veg, tomato)

Vit E - antioxidant and immune enhancer (red pepper, asparagus, mango, avocado, beet, spinach)

Question 8

Heme vs. non-heme absorption rate and animal tissue content

Answer 8

Heme - 25% absorption
Non heme - 17% absorption

Animal tissue contains 40-45% heme and 60-65% non-heme iron

Question 9

Highlighted minerals functions and foods

Answer 9

Magnesium - co-factor, blood pressure and muscle contraction (beans, soy, cooked spinach, swiss chard, cocoa)

K - nerve function, muscle contraction, fluid balance (potatoes, winter squash, spinach, broccoli, beet greens, cantaloupe, coconut water, tomatoes)

Mn - connective tissue, blood clotting, sex hormone synth, brain function (legumes, leafy greens, coffee, tea, spices)

Ca - bones, blood clotting, muscle contraction (winter squash, edamame, leafy greens)

Iron - blood and oxygen transport (dark chocolate, potato with skin, spinach)

Se - protein cofactor, reproduction metabolism (nuts, beans, lentils)

Question 10

Factors affecting calcium bioavailability:

Answer 10

Increase: exercise, fat intake, protein intake, acidic environment in the stomach

Decrease: caffeine, medication, stress, excessive protein, iron

Question 11

Factors affecting iron bioavailability

Answer 11

Increase: ascorbic acid, fat intake, cast iron cookware with acidic ingredients

Decrease: polyphenols (wine, tea, coffee), phytates (plant foods) and calcium

Question 12

General antioxidant activities

Answer 12

Anti-cancer, kidney support, dental health, nervous and immune function, anti-obesity and anti age-ing. antimicrobial, anti-inflammatory, maintain vision and sleep, liver protection

Question 13

Flavonoids definition

Answer 13

Hydroxy derivative of flavone (colorless aromatic ketone) found in leaves, stems and capsules of primroses

Types: flavonols and Flavanols

Question 14

Flavonols vs. flavanols
Availability
Foods

Answer 14

Flavonols: kampherol and quercetin
- antihistamine and anti-inflammatory
- broccoli, leek, kale, onions, apples, beans, berries and tea

Flavanols: catechins
- cardiovascular health
- tea, cocoa, grapes, red wine, apples and berries
- availability increased via fermentation

Question 15

Anthocyanins definition
Solubility and absorption
Foods

Answer 15

Soluble glycoside pigments blue to red in flowers and plants

Water soluble pigments which are red in low pH and blue, green-blue or black in high pH

Berries, red cabbage and eggplant

Question 16

Carotenoids definition
Solubility and absorption
Foods

Answer 16

Yellow to red pigments (long aliphatic polyene chain isoprene) in plants and animals

Fat soluble, proper absorption requires fat

Foods: green leafy, green peas, broccoli, tomatoes, apricot, carrots, sweet potatoes

Cooking increases lycopene content specifically (against prostate cancer)

Question 17

Glucosinolates definition
Solubility and absorption
Foods

Answer 17

Bitter, sulfur-containing glycosides found in cruciferous veggies that when hydrolyzed form bioactive compounds

Water soluble and absorbed best when thoroughly chewed

Foods: broccoli, kale, brussel sprouts, collards, turnip, cabbage, mustard greens, watercress, rapini

Question 18

Allicin definition
Foods

Answer 18

Pungent compound formed enzymatically in crushed garlic and has antimicrobial and anti-fungal properties

Lost due to heat, fresh is best

Foods: garlic, onions, shallots, chives

Question 19

Chorophyll definition
Foods

Answer 19

Green photosynthetic pigment found in chloroplasts of plants (blue-black ester or dark green ester)

Green - chlorophyll a
Yellow-green - chlorophyll b

Heat ruptures plant cells and organic acids reaction with chlorophyll to form:
pheophytin (grey-green) and pheophytin b (dull yellow-green)

Cook quick and uncovered for acids to escape

Question 20

How to enhance chlorophyll color when cooking (3)

Answer 20

baking soda helps retain color (but affects vitamin C and B1/B2)

copper or zinc enhances green

blanching releases O2 and enhances color, and cold bath stops cooking/slows enzymes to help retain color

Question 21

Insoluble vs soluble fibers
Examples

Answer 21

Insoluble - soften stools and prevent constipation
Ex. cellulose, hemicellulose and lignin

Soluble - soluble with water forms gel, slows digestion, absorption and binds fatty acids
Ex. inuline, mucilages, B-glucans, pectins, gums, polydextrose polyols, psyllium and resistant starch

Question 22

Nutrients found in the skin of fruit/veg

Answer 22

Insoluble fiber, fat-soluble vitamins, fat-soluble antioxidants, minerals,

Question 23

Nutrients found in the flesh/mesocarp of fruit/veg

Answer 23

Water-soluble vitamins, insoluble fiber, fat-soluble vitamins, water-soluble antioxidants, fat-soluble antioxidants, minerals and energy

Question 24

Causes of nutrient loss in food

Answer 24

Light, air, leaching into water, heating, peeling (some nutrients concentrated just below peel)

Question 25

Tips for cooking greens to maximize nutrients

Answer 25

Bring water to boil, salt it, then add veg - helps to release organic acids and vitamin C retention (and flavor)

Cook veg uncovered - to allow organic acids to escape

Plunge in ice water after cooking - to stop cooking process (color lost after 7 min of cooking)

Question 26

Tips for cooking purple/red veg

Answer 26

Adding something acidic to cooking or baking helps to prevent discoloration

Like cabbage, beets or berries

Question 27

Fresh vs canned vs. frozen

Answer 27

Canned and frozen veg are picked at peak ripeness (high nutrient value)

Frozen veg are blanched and blast frozen (destroys some vit C and B)

Canned foods are sterilized at high heat which destroys vitamin C and B (enhances lycopene)
- often have added ingredients (choose water, and no additions)

Imported fresh foods are less nutritious because they are picked underripe

Question 28

Fruit and veg intake in different diet

Answer 28

DASH: 4-5 servings of vegetables, 4-5 servings of fruit

Mediterranean: 7-10 servings of of veg or fruit per day (center of the meal)

Portfolio diet: plant based, 5 servings of fruit and veg per day

Question 29

Examples of vegetable parts eaten

Answer 29

roots (tubers), bulbs (onions), stem (celery, asparagus), leaves (spinach), seeds (peas), flowers (broccoli)