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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
Created by: goberoi
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