vegetables and fruit Flashcards by Alexandra Hajek

define 3 tissues systems in plants

dermal
vascular
ground

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define dermal

outer protective skin rind

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define vascular

transport system

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define ground

inner portion of the plant (what is eaten)

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define parenchyma

fleshy part of the fruit/ veg

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what is the function of parenchyma

storage pigmentation, texture

spacing between cells (intercellular air space)

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define collenchyma

elongated cells found in fibrous portion of plant

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function of collenchyma

structural support

cell walls resistant to sofening when cooked

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define sclerenchyma

woody supportive cells

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what is the function of sclerenchyma

structural support chewy fibrous texture thick cell walls with lignin

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what are the intercellular air spaces and what do they affect

they are: spaces between cells found in parenchyma

affect: volume and texture/ crispness

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List the basic anatomy of a parenchyma cell, including all components found within the cell protoplasm. (5 parts)

intercellular air space
middle lamella
primary outer cell wall
plasmalemma
cell protoplasm

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Describe the middle lamella

region between cells that cements them together/ pectic substances

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describe the primary outer cell wall

complex CHO are found here
- cellulose
- hemicellulose
pectic substances

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describe the plasmalemma

the membrane between cell wall and cell interior

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describe the cell protoplasm

contains organelles, plastids, mitochondria and nucleus

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where are different types of CHO and pigments found in the cell?

chlorophyll

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what are 4 main types of molecules in plant cells?

cellulose
hemicellulose
pectic substances
lignin

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Describe the cell walls of cellulose

primary cell wall: can aggregate into long parallel strands (microfibrils/ confer strength and structure
secondary: woody lignin may be incorporated into fibrils
strong hard walls

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describe hemicellulose 
digestibility
composition 
function 
changes during cooking

 Digestible: yes
 Composition: long CHO polymers made of a variety of sugars (small amounts compared to cellulose)
 Function: support cellulose structure
 Changes during cooking: in alkaline water, broken down soft and mushy texture (destroys thiamin)

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describe pectic substances comp. func.

 Composition: polymers of galacturonic acid

 Function: primary cell wall, middle lamella (change with age texture changes, absorbs water: firm softening

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describe lignin comp and func.

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 Comp: non carbohydrate, armomatic structure

 Function: in secondary cell wall contributes to tough/ rigid structure and texture

what are the 3 pectic substances?

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Protopectin
pectin
pectinic acid/ pectic acid

describe protopectin

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 water insoluble
 firm texture
 highly esterified with methanol
 can be enzymatically degraded to form 1. Protopectinases (hydrolyses) 2. Pectinesterases (de-esterify)

describe pectin

 Formed when protopectin has undergone Limited degradation • Shorted than protopectin but still mostly methylated • High molecular weight version of peptinic acid • Soluble in water

describe pectic acids

formed as pectins are peptinic acids are futher shortened and LOSE of methyl ester groups  Especially due to pentinasterases  Cant not form gels

which type of pectic substances are found in immature, ripe and overripe

immature: protopectin ripe: pectin/ pectic acids overripe: pectic acids

 Which pectic substances is longest/ shortest?

* Protopectin- long | * Pectic acid- short

 What is the general concentration of methylation on each (most/ least)?

* Pectin- most | * Pectic acids- least

 Which pectic substances are water soluble? Which ones can gel?

* Protopectin: water insoluble/ no gel * Pectin: soluble / gel * Pectic acids: soluble/ gel

 Which enzymes are involved in converting the pectic substances?

* Protopectinases | * Pectinesterases

 What are pecinates and how are the formed? Do they gel?

* Formed by combining pectinic acids or pectin with calcium or other ions * Gel forming: if low-methoxyl pectinis acid/ pectin is used

 What are low-methoxyl pectins/ pectinic acids? Do they gel?

• Fewer methyl ester groups very effective at froming gels without sugar or acid added

• How do fruits and vegetables change during maturation?

o More tough and less tender with age  Increase in cellulose  Increase in hemicellulose  Increase in lignin

• What happens during senescence?

o Metabolic products accumulate, respiration increases, moisture loss, can deplete sugar

• What are Climacteric and Non-climacteric fruits? What are examples of each?

o Climacteric ripen after picking: tomatoes, avocado, apple, banana o Non-climacteric: do not ripen after harvest: pineapple, grapes, cherries

• How can ripening be artificially impacted?

o Changing oxygen/CO2 content surrounding produce o Refrigeration o Ethylene gas o Genetic modification  reduce enzymes

• What are other significant post-harvest changes?

o 1. Degradation of pectic substances o 2. Degradation of cellulose and hemicellulose o 3. Starch  sugar (amylase)

Fat or water soluble (Chlorophyll, carotenoids, flavonoids)

 Chlorophyll: fat soluble  Carotenoids: fat soluble  Flavonoids: water soluble

o Location in cell (Chlorophyll, carotenoids, flavonoids)

 Chlorophyll: chloroplast  Carotenoids: chromoplast  Flavonoids

o Basic structural features (Chlorophyll, carotenoids, flavonoids)

 Chlorophyll: Many rings  Carotenoids rings on both end of the C chain (double bonds C=C)  Flavonoids: 2 phenol rings +1 extra

o Types/ forms of each pigment and their colors

```  Chlorophyll: • A: blue/ green- (More methyl) • B: yellow/green(less aldehyde)  Carotenoids • Carotenes • xanthophylls  Flavonoids • Anthocyanins/ red/pruple/blue • Anthoxanthins: white /yellow • Betalains: similar to anthocyanins ```

o Food sources(Chlorophyll, carotenoids, flavonoids)

 Chlorophyll: broccoli, kale (anything green)  Carotenoids: carrots, sweet potatoes,  Flavonoids: grapes cabbage, strawberries

o Changes during heating, including new molecules that may be formed and HOW these new molecules are formed (Chlorophyll, carotenoids, flavonoids)

 Chlorophyll: • chlorophyllide by: chlorphyllase • increased solubility  Carotenoids: cooking stable  Flavonoids

o Color and/or texture when exposed to acid(Chlorophyll, carotenoids, flavonoids)

 Chlorophyll: olive  Carotenoids  Flavonoids: red

o Color and/or texture when exposed to alkali | Chlorophyll, carotenoids, flavonoids

 Chlorophyll: bright  Carotenoids  Flavonoids: blue/ green • Betalains: basic : brow/blue or yellow

• What causes browning reactions of plant pigments? When does browning occur? What enzyme is involved? How can browning be prevented?

o Anthoxanthins o Brusises or cuts exposed to air o Polyphenoloxidase

• Know the plant-derived coloring agents and what color is associated with each.

o Anthycyanins: (+) red, purple, blue o Anthoxanthins: (0), colorless/white/yellow o Betalains: similar to anthycyains

• What comprises the flavor of fruits and vegetables?

o Taste o Aroma o mouthfeel

• What contributes to the sour components of fruits and vegetables? What contributes to the tart flavor in citrus?

o Organic acids

• What type of chemical compound often causes astringency?

o flavanols

• Describe the sulfur compounds and understand the reactions they undergo in garlic cloves, onions, and cruciferous vegetables (i.e. when they release odors).

o Garlic Alliin diallyl thiosulfinate diallyl disulfide o Onions Sulfur- containing compound—alliinase propenylsulfenic acid o Singigrin –myrosinase A Allyl isothiocyanate

• Name the soluble and insoluble fibers. What are the differences between the two and what are excellent sources of each?

o Soluble: dissolve in water/ citrus/ oats/ legums | o Insoluble: does not dissolve in water/ wheat/rice/vegtables

vegetables and fruit Flashcards

(53 cards)