2024-11-29T17:29:24+03:00[Europe/Moscow] en true <p>What is Vegetables?</p>, <p>what is the difference between fruits &amp; vegetables?</p>, <p>What is fruits? </p>, <p>What are the composition of fruits and vegetables?</p>, <p>What substance in fruit that make it differ from vegetables? </p>, <p>What is the happen during maturing fruits and vegetables?</p>, <p>What is the example of fruits/vege that is classified as tubers?</p>, <p>What are the classification of fruits?</p>, <p>Harvesting fruit is depend on?</p>, <p>What is the difference between simple fruits, aggregate fruits and Multiple fruits ? </p>, <p>What is the difference between climacteric and non climacteric fruits? </p>, <p>What process undergo during post harvesting? </p>, <p>How to store climacteric fruits? </p>, <p>how to store non climacteric fruits? </p>, <p>two important metabolic activities in fruits/vege?</p>, <p>what are the function of ethylene?</p>, <p>For fruits and veggies packaging must be made from? and why?</p>, <p>What are the function of pigments in fruit and vegetables? </p>, <p>what is the pigment for persimmon? </p>, <p>what is the pigment for spinach? </p>, <p>what is the pigment for tomato? </p>, <p>what is the pigment for pumpkin? </p>, <p>what is the pigment for carrot? </p>, <p>what are the lipid soluble pigments?</p>, <p>true or false anthocyanins (flavonoids) is affected by pH?</p>, <p>True or false Betalains is affected by pH?</p>, <p>What are the three water soluble pigments?</p>, <p>Reduce water content to prevent organism growing however the effects is loss of flavor &amp; colors (becomes darker) what kind of process is this?</p>, <p>why does people prefer to just use quick drying compared to slow freezing?</p>, <p>What is the oldest fruit/veggies processing?</p>, <p>What is the substances use in pickling process?</p>, <p>Why does fruit juice and syrup uses lot of sugar on their product?</p>, <p>State three types of fruit juice technologies!</p>, <p>What happen during the process of clarified juice with pulp?</p>, <p>what is the difference between hot break &amp; cold break process?</p>, <p>what kind of product usually use cold break/hot break process?</p>, <p>what is the differences between oxidase enzyme and hydrolytic enzymes?</p>, <p>What is maillard reaction? </p> flashcards
Fruits and vegetables

Fruits and vegetables

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  • 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?

    what is the pigment for persimmon?

    zeaxanthin

  • what is the pigment for spinach?

    what is the pigment for spinach?

    lutein

  • what is the pigment for tomato?

    what is the pigment for tomato?

    lycopene

  • what is the pigment for pumpkin?

    what is the pigment for pumpkin?

    alpha-carotene

  • what is the pigment for carrot?

    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.