Ch 14
Concentrated fruit juice has had about ___ of its water removed.
3/4
One orange is equivalent to one fruit portion and it contains approximately
70 calories
Which fruits are not low in fat?
Olives, coconuts, and avocados
Which types of apples are best for use in pies?
Rome Beauty and Newton
A watermelon is an example of
a gourd
All of the following statements about lemons are true, except
a larger lemon is juicier than a smaller lemon.
One way to facilitate the ripening of oranges and tomatoes to their optimal color is by exposing them to
ethylene gas
Acids cause most fruits to have a pH value below 2.0.
false
An overripe apple stored with good apples will ruin the others by transferring contaminating bacteria.
false
Most jams and jellies average 200 kcalories per tablespoon.
false
Phenolic compounds are responsible for the sweet taste attributable to fruits.
false
Plantains average 66% sugar and only 17% starch when ripe.
false
U.S. grade No. 1 is the best and most expensive for fresh fruit.
false
Fruit spreads that contain juice with thin slices of fruit and rind, especially citrus fruits, are called
marmalades
All of the following are climacteric fruits that continue to ripen after harvest, except
olives
All of the following are drupes, except
pears
All of the following statements about pectin are true, except
pectin is found in fruit juice.
Berries come into season in a succession that starts with the sweetest and ends with the least sweet. The sweetest berries that start the berry season are
strawberries.
Organic acids located in the cell sap contribute to the _____ flavor to fruits.
tart
North America is home to only three native fruits. These are
the cranberry, the blueberry, and the Concord grape.
Although dates appear to be dried, they are, in fact, fresh.
true
As fruit continues to ripen and becomes overripe, all the pectin gradually turns to pectic acid.
true
Ascorbic acid (vitamin C) is a food additive used to prevent dried fruits from browning.
true
Carbohydrates are the main source of kcalories in fruit.
true
Cut fruits can be protected from exposure to oxygen by covering them with a light layer of sugar or syrup.
true
Fruits are the ripened ovaries and adjacent parts of a plant's flowers.
true
Rhubarb leaves are so high in oxalic acid that they are toxic if eaten in large amounts.
true
Strawberries do not continue to ripen after they have been picked.
true
The New Zealanders changed the name to kiwifruit from Chinese gooseberry as a salute to their native kiwi bird when they started marketing the fruit to the United States.
true
All of the following are powerful antioxidants that also have anti-inflammatory effects, except
vitamin D
