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18 Cards in this Set
- Front
- Back
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What are fruits? |
1. produced from flowers 2. ripened ovaries and adjacent tissues 3. foods that are fleshy, pulpy, juicy, and sweet 4. rhubarb - fruit or veggie? |
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Simple Fleshy fruits |
1. citrus fruits 2. drupes: stone or pit (peaches and plums) 3. pomes: core (apples and pears) |
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aggregate fruits |
1. develop from several ovaries in one flower 2. raspberries, strawberries, blackberries |
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multiple fruits |
1. develop from a cluster of several flowers
2. pineapple and figs |
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Consumption |
1. 2 C daily recommended 2. 1.4 servings consumed/day 3. 46% consumed fresh 4. 42% consumed as juice 5. most popular: oranges, apples, grapes, bananas |
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nutrients in fruits |
1. carbs 2. vitamins A and C 3. phytochemicals -- Lycopene and anthocyanins 4. fiber 5. minerals -- generally low, except Fe and Ca in selected fruits 6. trace of fat -- exceptions: coconut and avocado 7. low in protein |
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prevention of enzymatic oxidative browning |
1. acidic pH
2. reduce oxygen contact 3. heat (blanching) |
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flavor |
1. tart, fragrant, and sweet 2. aromatic compounds 3. esters 4. aldehydes 5. alcohol 6. essential oils 7. phenolic compounds -- astringent or puckery 8. sugars 9. mineral salts |
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changes during ripening |
1. respiration during metabolic processes 2. ethylene gas 3. produced naturally, speeds ripening process 4. production increased when fruit is peeled or sliced 5. may be used commercially (bananas) 6. color: synthesis of new pigments 7. breakdown of chlorophyll 8. softening: role of pectic substances 9. flavor: decrease in acidity, increase in sugar 10. production of volatile substances and essential oils 11. vitamin content |
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storage |
1. temp: fridge is best for most 2. don't refrigerate: bananas, fruits that need to ripen first 3. most shouldn't be washed until use |
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extending storage |
1. controlled atmosphere a. O2 reduced b. lowers metabolism c. apples 2. modified atmosphere 3. irradiation |
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fruit juice |
1. vitamin C a. retained in citrus juice b. added to some juices 2. juice processing a. OJ b. noncitrus juice c. cloud or haze d. pasteurized or treated 3. risk of E. coli and other pathogens |
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dried fruit |
1. water content reduced to less than 30% 2. methods: a. sun-dried b. artificial heat c. vacuum-drying d. freeze-drying 3. prunes |
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cooking medium |
1. balance or imbalance between sugar concentration in cooking liquid and the fruit influences the outcome |
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osmosis |
movement of water through a semipermeable membrane |
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diffusion |
movement of a substance from an area of higher concentration to an area of lower concentration |
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semipermeable membrane |
membrane that allows certain types of molecules to pass through but blocks others |
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effect of cooking medium |
1. balance or imbalance between sugar concentration in cooking liquid and the fruit influences the outcome 2. to retain shape: cook in sugar syrup 3. to prepare sauce: cook in water |
