Term
Why are fruits classed seprately from vegetables? (3)
How are fruits classified? (3) |
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Definition
- Sweet
- Juiciness
- Frangrant/Aromatic
- Simple - Develop from a single ovary/flower (Citris, Drupes, Promes)
- Aggregate - Develop from several ovaries in one flower (berries, specifically strawberries, rasberries, blackberries)
- Multiple - develop from a cluster of several flowers (pineapple)
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Term
| Composition of Fruit (Part 1) |
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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
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Term
| Changes in fruit as it ripens |
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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
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Term
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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
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Term
| Name/explain the 7 types of fruit. |
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Definition
- Berries – Soft flesh, multiple/numerous seeds, Characteristically external: Strawberry, Blueberry, tomato
- Drupe – Soft fruit surrounding a single center stone (pit): Plum, Peach, Cherry, Olive
- Grapes – cluster fruit, soft flesh, multiple seeds
- Melon – Tough outer rind, Soft flesh surrounds multiple seeds in cavity: Cantaloupe, Watermelon, honeydew
- Citrus – Soft, sectioned fruit, Each section containing seeds, Surrounded by tough outer rind (peel): Orange, Grapefruit, lemon
- Pome – Hard flesh surrounding central channel with multiple seeds: Apple, pear
- Tropical or Subtropical – Classed together due to area of production, not botany, Never store refrigerated: Banana (Most popular fruit in US), Papaya, Mango, pineapple
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Term
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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)
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Term
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Definition
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Term
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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
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Term
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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
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Term
| Composition of Fruit (continued) |
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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)
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Term
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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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