What is Vegetables?
Edible plant parts including stems and stalks, roots, tubers, bulbs, leaves, flowers and fruits.
what is the difference between fruits & vegetables?
Fruits = Fertilized from flour, contains seed and taste sweet or sour Vege = do not develop from the flower's ovary and typically have a more savory taste.
What is fruits?
Edible part of a plant developed from a flower.
What are the composition of fruits and vegetables?
high in water, fiber, vitamins, and phytochemicals
What substance in fruit that make it differ from vegetables?
more organic acids, pectic substances and phenolic compounds
What is the happen during maturing fruits and vegetables?
protopectin - pectinic acid - pectin - pectic acids - soluble sugars
What is the example of fruits/vege that is classified as tubers?
potato & ginger root
What are the classification of fruits?
Simple fruit
Aggregate fruit
Multiple fruit
Harvesting fruit is depend on?
- the maturity of fruits/vege
- color, texture, aroma, size & shape
- types & intended uses
What is the difference between simple fruits, aggregate fruits and Multiple fruits ?
Simple fruits = comes from one flower (apple)
Aggregate fruits = one flower several ovaries (blueberries)
Multiple fruits = several flower one fruit (pineapple)
What is the difference between climacteric and non climacteric fruits?
Climacteric fruits = continue to ripen after being harvested, produce ethylene faster which increase the process of ripeningNon climacteric = do not ripen significantly after being harvested
What process undergo during post harvesting?
Maturity - ripening - senescence (over ripped)
How to store climacteric fruits?
room temperature to continue ripening --> then refrigeratorexamples : banana, avocado, apples
how to store non climacteric fruits?
refrigerator to slow down their natural decay process examples : blueberries, strawberries, pineapples
two important metabolic activities in fruits/vege?
respiration and transpiration
what are the function of ethylene?
key hormone responsible for ripening in climacteric fruits.
For fruits and veggies packaging must be made from? and why?
by using wood, styrofoam & plastic to :
- reduce the respiration rate
- reduce amount of oxygen form entering
What are the function of pigments in fruit and vegetables?
plant metabolism and visual attraction
what is the pigment for persimmon?
zeaxanthin
what is the pigment for spinach?
lutein
what is the pigment for tomato?
lycopene
what is the pigment for pumpkin?
alpha-carotene
what is the pigment for carrot?
beta-carotene
what are the lipid soluble pigments?
chlorophyll (green) & carotenoids (red & orange)
true or false anthocyanins (flavonoids) is affected by pH?
True!
True or false Betalains is affected by pH?
False!
What are the three water soluble pigments?
Anthocyanins, Anthoxanthins, Betalains
Reduce water content to prevent organism growing however the effects is loss of flavor & colors (becomes darker) what kind of process is this?
Dehydration
why does people prefer to just use quick drying compared to slow freezing?
Because quick drying does not damage the structure and has only small crystals
What is the oldest fruit/veggies processing?
pickling!
What is the substances use in pickling process?
Salt, acid and spices
Why does fruit juice and syrup uses lot of sugar on their product?
it's because sugar bind with water which make water loss (being absorbed) and prolong the shelf life
State three types of fruit juice technologies!
Clarified juice without pulp, not clarified juice without pulp, juice with pulp
What happen during the process of clarified juice with pulp?
by using centrifugation + pectinase --> hydrolyzing pectin
what is the difference between hot break & cold break process?
Hot break = Product is heated to deactivate pectinase
Cold break = No heat, just slowing down the pectinase process, but then followed by heat like canning + CaCl2 is added (firming agent)
what kind of product usually use cold break/hot break process?
Tomato juice/paste
what is the differences between oxidase enzyme and hydrolytic enzymes?
Oxidase = need oxygen to be active
Hydrolytic = one of the product is hydrogen
What is maillard reaction?
when proteins (amino acids) and sugars react under heat, creating brown color and flavorful compounds in foods like baked bread, roasted vegetables, and grilled meat.