CH 14: fruits

During heating of a fruit several changes occur that contribute to this softness?

-conversion of protopectin to pectin -degradation of cellulose and hemicellulose -denaturation of cell membrane proteins

which of the fruits below contain more vitamin C than a medium sized orange?

1 med papaya, 1 medium kiwi, 1 c of strawberries

cooled apples will keep for

2 weeks

Ripe fruit with high water content are best consumed within

3 days of purchase

Acid from fruits usually have a pH below ______, the tartness is related to acid content

5.0

store canned fruit in a dry place under?

70F

no citrus fruits are grown in the state of _____.

AR

not less than 25% fruit juice

Ade

_________ varies with the maturity of the plant, usually decreasing as the fruit ripens

acidity

develop from several ovaries in one flower -blackberries, raspberries, and strawberries

aggregate fruit

protect against oxidative damage by being oxidized themselves thereby protecting the structural and functional integrity of living material

antioxidants

fruits as functional foods

antioxidants and polyphenols

How does adding antioxidants to fruits prevent enzymatic browning?

antioxidants such as ascorbic acid and sulfur compounds prevent enzymatic browning by using up available oxygen

a common and frequently used additive to prevent oxidative browning is?

ascorbic acid

most fruits are low in fat but the exceptions are?

avocados, coconuts and olives

dry heat preparation methods of fruits?

baking, broiling, frying/sautéing

thick and smooth fruit preserves are made from sieved, long cooked fruits; are usually less sweet than jams and jellies and do not keep as well as other fruit spread forms

butters

processed fruits come in three styles?

canned, frozen, dried

color changes in fruits are usually the result of ?

change in pH, reaction with a metal salt and or ethylene gas

common organic acids in fruits include?

citric acid, malic acid, tartaric acids, oxalic acid, benzoic acid

-will experience an increased phase of respiratory rate right before becoming fully ripe -continue to ripen after being harvested

climacteric fruits

less acidic fruits can be protected by enzymatic browning by?

coating them with acidic solutions to lower the pH

______________ reduce the rate of enzymatic browning

cold temperatures

made from a mixture of fruits, to which nuts and raisins, but no sugar are generally added

conserves

How is pectin used commercially?

contribute to the gelling of fruit preserves -stabilizer, thickener, texturizer

blanching foods by dipping them briefly in boiling water destroys the enzymes

denaturation

not less than 10% fruit juice

drink

fruits with seeds encased in a pit -apricots, cherries, peaches and plums

drupes

Natural sugars such as ______________, _____________ and __________ contribute to the sweetness of fruits.

fructose, glucose, sucrose

the edible part of a plant that develops from a flower

fruit

nuts are actually?

fruits

-voluntary -based on appearance -fancy, No 1, No 2, No 3

grading fruit

Jams are best described as fruit preserves made from

ground or mashed whole cooked fruit

made from ground or mashed whole cooked fruit

jams

made from the juice of cooked fruits with added sugar and pectin -to make it clear the juice is first drained

jellies

not less than 100% fruit juice

juice

not less than 50% fruit juice

juice drink

Fruit juice processing steps?

juice extraction clarification deaeration pasteurization concentration/additions

these fruits commonly have their peels scraped for zest to add flavor?

lemon, orange, lim

calorie content of canned fruit in water is _____ than the calorie content of canned fruit in heavy syrup.

less

contain juice with thin slices of fruit and rind

marmalades

Develop from a cluster of several flowers -pineapples and figs

multiple fruits

a fruit juice beverage that contains no less than 30-40% fruit juice is?

nectar

not less than 30-40% fruit juice

nectar

best ripened fully before being harvested

non-climacteric fruits

do not vaporize during heating but leach out when fruit is cooked in water

nonvolatile acids

The tart flavor component of fruits is partially to to the?

organic acids

When juice is extracted from fruits _________ sometimes causes it to cloud.

pectic substances

is a general term describing peptic polysaccharides which act as cementing substances between cells wall and are partially responsible for the plants firmness and structure

pectin

as a fruit changes from immature to overripe, protopectin chemically breaks down to?

pectin then pectic acid

fruit spread ingredients?

pectin, sugar, acid, fruit

one way to remove the cloudiness is through clarification process in which enzymes like _______________ are added to the juice to break down pectic compounds.

pectinases

are responsible for the browning and bruising that occur in fruit

phenolic compounds

Enzymatic browning occurs in the presence of three substances?

phenolic compounds, polyphenol oxidase enzymes and oxygen

high intakes are associated with decreased risks of high blood pressure, heart disease , stroke, and dementia

polyphenols

Fruits with seeds contained in a central core -apples and pears

pomes

apples and pears with their seeds contained in a central core are called?

pomes

made from whole fruits, halves, or chunks

preserves

Chemical breakdown of protopectin?

protopectin (immature fruit no gel)--> pectin (ripe fruit gels)-->pectic acid (overripe fruit no gel)

Three types of pectic substances?

protopectin, pectin, pectic acid

a measure of vitamin A activity based on an older estimation of how much vitamin A the body derives from carotenoids

retinol equivalents (RE)

Vegetable usually treated as a fruit

rhubarb

best to choose fruits that are in ______________; shipping compromises the fruits

season

develop from one flower and include drupes, pomes and citrus fruits

simple fruit

Three classifications fo fruit include?

simple fruit, aggregate fruit, multiple fruit

moist heat preparation methods for fruits

stewing/poaching, applesauce preparation, preparing dried fruits

storage of grapes?

store unwashed in plastic bag and wash prior to eating

cut fruits can be protected from exposure to oxygen by covering them with a light layer of?

sugar or syrup

common additives in fruits include?

sulfites, sorbates, benzoates, sorbic acid, benzoic acid

-marketing term -goji and acai berries, blueberry, cranberry, pomegranates

superfruits

The least acidic fruits are more bland and _________ in flavor.

sweet

these compounds also known as ________ are found predominately in unripe fruits giving them a bitter taste and leaving an astringent feelings in the mouth

tannins

fruits are classified by ?

they type of flower they develop

Fruits that are usually treated as vegetables include?

tomatoes, squash, okra, green beans, cucumbers

_______ fruit can be left at room temperature in a paper bag until ripe

unripe

Fruits with a pH above 4.5 are often served as ?

vegetables

vaporize during heating

volatile acids

Organic acids in fruits can be either?

volatile or nonvolatile

not the entire peel but the outermost bright colored layer above the white pith

zest