Term
| Stages of Fruit and Vegetable Development |
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Definition
- Growth--cell division and fruit enlargement
- Maturation--full physical development
- Senescence--deterioration, aging, death, and decline of plant tissue, breakdown of cell tissues/membranes
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Term
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Definition
| refers to the optimum sensory characteristics of the food |
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Term
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Definition
- fresh fruits and veggies undergo biological and biochemical changes after harvest
- fruits can be classified according to this at optimum ripeness
- Can be controlled through temperature
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Term
Climacteric
(definition, examples) |
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Definition
- Stage of fruit ripening where ethylene production and cell respiration rises
- Last stage in maturation before senescence
- EX: Bananas, apples, apricots, mangoes, papaya, pear, peach
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Term
Non-Climacteric
(Examples) |
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Definition
| EX: Cherries, cucumbers, oranges, grapes, lemon, grapefruit, etc. |
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Term
| Ethylene Production and Roles |
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Definition
- climacteric fruits produce more of this than non-climacteric fruits
- plays a role in ripening
- increased by
- increased temp
- wounding/damaging plant tissue
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Term
| Extending Shelf-life/slowing senescence |
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Definition
- prevent wilting (transpiration)
- prevent microbial contamination
- low temperature storage
- reduction in water activity
- chemical preservatives
- altering the gaseous atmosphere
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Term
| Altering the Atmosphere to enhance Shelf life |
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Definition
- oxygen removed = longer shelf-life
- inhibit aerobic spoilage organisms
- prevent oxygen-dependent reactions
- reduce respiration rate
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Term
Altering Atmosphere
(Packaging) |
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Definition
- Controlled Atmospheric Storage (CAS)
- Modified Atmospheric Storage (MAS)
- Modified Atmospheric Packaging (MAP)
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Term
| Controlled Atmospheric Storage (CAS) |
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Definition
Involves monitoring and regulating concentrations of O2 and CO2 during storage of fresh produce
- reduced oxygen environment, increased carbon dioxide environment
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Term
| Modified Atmospheric Storage (MAS) |
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Definition
| Storing food in a sealed area where the initial concentrations of oxygen and carbon dioxide are established |
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Term
| Modified Atmospheric Packaging (MAP) |
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Definition
| Where the composition of gasses in a known permeable package are altered after the food has been placed in the package but before it is sealed |
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Term
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Definition
to prevent spoilage by aerobic organisms by reducing the oxygen concentrations and increasing the carbon dioxide concentrations
- gram-negative psychotrophs are aerobic
- pseudomonas-inhibited by high levels of CO2
- favor growth of aerobic bacteria
- need to be careful with packaging
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Term
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Definition
Color of meat is an indicator as to it's freshness
- Myoglobin=principal pigment in fresh meat
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Term
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Definition
| purplish-red, Fe2+ without O2 |
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Term
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Definition
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Term
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Definition
| Brown Fe3+ without oxygen |
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Term
High Oxygen MAP and meat
(Oxygen/carbon dioxide levels, and ways to prevent spoilage) |
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Definition
- 75-80% oxygen and 15-25% carbon dioxide are what is wanted
- higher levels of CO2 inhibit spoilage
- higher levels of O2 can speed up rancidity
- Vacuum packaging prevents negative discoloration of the meat
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