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Definition
Substances contained in plants that provide some protection against heart disease and certain cancers
ex: beta-carotene and lycopene |
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Term
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Definition
Type of cell comprising most of the pulp of a vegetable or fruit
have permeable walls |
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Definition
| Special structures within the cytoplasm of parenchyma cells |
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Definition
| Viscous layer just inside the cell wall of the parenchyma cell; contains plastids |
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Definition
| Plastids containing chlorophyll in parenchyma cells |
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Term
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Definition
| Plastids containing caroenoids (orange pigments) in parenchyma cells |
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Term
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Definition
| Plastids serving as the site for formation and storage of starch in parenchyma cells |
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Term
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Definition
| Largest region of the parenchyma cell; the portion encircled by the cytoplasm |
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Term
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Definition
| Complex carbohydrate made up of glucose, but not digested by people |
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Definition
| Complex carbohydrates acting as cementing substances between cells; sequence of change during ripening is protopectin to pectin to pectin acid |
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Definition
| Complex carbohydrates made up of several different sugars and sugar derivatives |
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Term
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Definition
Potatoes witha high content of sugar and low amount of starch; best suited for boiling and other preparations where shape is important
low specific gravity (float in water) |
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Term
| Non-Waxy (Mealy) Potatoes |
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Definition
Potatoes with a low sugar content and a high starch content; best suited for baking, mashing, and frying
high specific gravity (will sink in water) |
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Term
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Definition
Green, magnesium containing pigment in fruits and vegetables
in acid green turns to olive-drab color
in alkaline green brightens |
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Term
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Definition
| Carotenes and related compounds producing the orange pigments in fruits and vegetables |
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Term
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Definition
| Class of pigments contributing to white and red to blue colors in fruits and vegetables; 2 main divisions are the anthoxanthins and the anthocyanins |
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Term
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Definition
| Group of flavanoids providing the reddish to bluish hues of fruits and vegetables |
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Term
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Definition
| Group of flavanoids providing the white or creamy colors in fruits and vegetables |
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Term
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Definition
| Compound in the cabbage family that ultimately is converted to hydrogen sulfide, causing an unpleasant flavor |
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Term
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Definition
| Metallic, bowl-shaped pan developed in Asia for stir-frying |
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Definition
| Small opening in the cover of a pressure saucepan to let steam escape and on which the pressure gauge is placed. |
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Term
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Definition
| Boiling or Steaming for a brief period to inactivate enzymes prior to freezing |
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