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Fruits & Vegetables
FDSN524 Final Exam
| Fruit | Those portion of the plant that house a seed. |
| Drupes | Contain a small pit. |
| What is the general chemical composition of fruits and vegetables? | High in water (70-85%) Protein: < 3.5% Fat: < 0.5% Carbohydrates: sugar, starch, fiber Vitamins: good source |
| What variations are there in fruits and vegetables? | Size, shape, maturity time, resistance to pests |
| The large water filled vacuole is called a ________. | parenchyma cell |
| The adjacent cell wall between two parenchyma cells is the ______ and contains ______. | middle lamella, pectin |
| What is the order of the outside of a fruit/vegetable? | Cuticle, pectin, cell wall |
| Texture | The relationship between the water content of the fruit or vegetable and the other components of the cell. |
| Turgor | The rigidity of the plant cell as a result of being filled with water. |
| _____ causes a loss of selective permeability in fruits and vegetables. | Denaturing |
| A young plant has a texture composed mostly of ______. | cellulose |
| Aging plants have a texture composed of ______ and _____. | hemicellulose, lignin |
| If a plant is _____, it is not significantly softened by cooking. | fibrous |
| ____ can cause swelling/gelatinization upon moisture and heat. | Starch |
| Fiber is categorized as either _____ or ______. | soluble, insoluble |
| What are the three stages of a fruit lifespan? | maturation, ripening, senescene |
| Senescence | Natural degradtion; loss of texture, color, etc. |
| What parameters can maturity be measured by? | Skin color, shape, aroma, size, firmness |
| T or F: Senescence is the quality decline in stored respiring fruits and vegetables. | True |
| Name four factors which affect senescence. | Enzymatic activity, temperature, oxygen in air, chill injury, carbon dioxide in air |
| _____ is the most important plant hormone in post harvest horticulture; coordinated physical and biochemical changes in ripening. | Ethylene |
| Name three ethylene ripening fruit changes. | Softening of fruit flesh, changes in secretion of fruit waxes, change in color |
| Name three detergents/sanitizers used in post-harvest. | Chlorine, chlorine dioxide, peroxyacetic acid |
| What are some likely sources of pre-harvest contamination? | water, soil, manure, dirty equipment, infected people |
| Where can cross contamination occur in post-harvest? | Packing, processing, packaging, transportation |
| What are three control strategies to prevent contamination? | GMPs, HACCP, use of sanitizers in washing |
| Name four methods of fruit preservation. | Ascorbic acid dip, sugar syrup, vacuum treatment, concentration & dying |
| Name the seven principles of HACCP. | 1. hazard analysis 2. critical control point 3. establishment of critical limits 4. monitoring procedures 5. corrective actions 6. record keeping 7. verification procedures |
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goberoi
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