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11:709:201-Tangel: Lecture 14
Fruits, Salads, Purchase of Fresh, Frozen and Canned Fruits and Vegetables
11
Science
Undergraduate 2
10/26/2007

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Term
Why are fruits classed seprately from vegetables? (3)
How are fruits classified? (3)
Definition
  • Sweet
  • Juiciness
  • Frangrant/Aromatic
  1. Simple - Develop from a single ovary/flower (Citris, Drupes, Promes)
  2. Aggregate - Develop from several ovaries in one flower (berries, specifically strawberries, rasberries, blackberries)
  3. Multiple - develop from a cluster of several flowers (pineapple)

Term
Composition of Fruit (Part 1)
Definition
  • Monosaccharide and disaccharide content (Fructose (170), Glucose (70), Sucrose (100) )
  • Shared with vegetables, to a degree (Organic acids, Phenolic compounds, ctic substances)
  • Primarily carbohydrate (digestible/indigestible)
  • Trace protein
Term
Changes in fruit as it ripens
Definition
  • Green color diminishes - Carotinoid and flavone pigments develop
  • Flesh softens - Changes in pectic substances
  • Acids develop - Volatile and nonvolatile acids develop to create unique flavor
  • Organic acids decrease - Sourness decreases, Monosaccharides increaseà sweetness
Term
Fruit Respiration
Definition
  • Respiration occurs as the fruit grows, matures, and ripens
  • Ethylene gas (C2H4) is a ripening hormone produced by fruit cells during maturation
  • Fruits which are harvested prior to full ripe may be stored in an atmosphere which contains ethylene gas to promote ripening
Term
Name/explain the 7 types of fruit.
Definition
  1. Berries – Soft flesh, multiple/numerous seeds, Characteristically external: Strawberry, Blueberry, tomato
  2. Drupe – Soft fruit surrounding a single center stone (pit): Plum, Peach, Cherry, Olive
  3. Grapes – cluster fruit, soft flesh, multiple seeds
  4. Melon – Tough outer rind, Soft flesh surrounds multiple seeds in cavity:  Cantaloupe, Watermelon, honeydew
  5. Citrus –  Soft, sectioned fruit, Each section containing seeds, Surrounded by tough outer rind (peel): Orange, Grapefruit, lemon
  6. Pome – Hard flesh surrounding central channel with multiple seeds: Apple, pear
  7. Tropical or Subtropical – Classed together due to area of production, not botany, Never store refrigerated: Banana (Most popular fruit in US), Papaya, Mango, pineapple
Term
Organic Acids
Definition
  • Responsible for tart flavor
  • Found in cell sap - Decrease as plant matures (fruit ripens), As organic acids decrease, mono and disaccharides increase
  • Common acids found in fruits: citric acid (citrus), malic acid (apples, peaches, pears, strawberries), tartaric acid (grapes), oxalic acid (rhubarb)
Term
Essential Oils
Definition
  • Found in rind or peel
  • Source of concentrated flavor
Term
Phenolic Compounds
Definition
  • Tannins - Bitter taste, Astringent mouthfeel, Degrades with ripening
  • Found in apples, bananas, grapes, peaches, pears, and strawberries
  • Responsible for enzymatic oxidative browning, by activity of enzymes: Phenolase, Catecholase, tyrosinase
Term
Biotechnology
Definition
Biotechnology - Refers to genetic engineering, recombinant DNA technology, and genetic modification to develop new products.
Examples of Biotechnology Applications:
  • Increased nutrient content of food: Increased carotene in rice, canola oil, Increased monounsaturated fatty acid levels in oils, Increased lycopene in tomatoes
  • Gene controlled ripening: Bananas, tomatoes to allow for easier transportation
  • Foods with reduced naturally occurring toxins or allergens: Reduced fumonisin (mycotoxin) in corn, Grains and nuts with reduced allergens
Term
Composition of Fruit (continued)
Definition
  • Waste - waste can be as high as 40% due to peeling losses 
  • Aromatic Compounds – Responsible for flavor – Esters, Aldehydes, Alcohols (responsible for floral and fruity)
  • Other compounds frequently found in fruit are pectic substances, of which there are three group: 1.  Protopectin, 2.  Pectin (pectinic acids), 3.  Pectic Acid
  • Pectin in a general term describing this group of polysaccharides found in fruits – it acts as a cementing substance between cell walls and is partially responsible for the plant’s firmness and structure (i.e.: Albedo – the white, inner rind of citrus fruits, which is rich in pectin and aromatic oils)
Term
Plant Biotechnology
Definition
Plant Biotechnology:
  • Objective of plant breeding: Improve characteristics of seeds so that the resulting plants are better protected against pests, achieve a better yield, or possess a greater nutritional value
  • Biotechnology allows for transfer of a greater variety of genetic information in a precise manner.
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