Fruits and Vegetables - Definitions and Classification

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Questions and Answers

What defines a fruit according to its biological role in flowering plants?

Any part of the plant involved in photosynthesis

The mature ovaries of flowering plants (correct)

The flexible green stems of plants

The edible part of a herbaceous plant

Which of the following is NOT classified as a tuber?

Potato

Carrot (correct)

Beetroot

Sweet potato

Which of the following classifications pertains specifically to flowers?

Stone Berries

Stone Fruits

Aggregate Fruits (correct)

Ovarian Fruits

What is the main purpose of fruit development?

To spread the seeds of the plant Signup and view all the answers

Which structure of the flower is responsible for housing the ovary?

Carpel Signup and view all the answers

What type of fruit is characterized by a single ovary and is often fleshy?

Drupes Signup and view all the answers

Which of the following are classified under roots?

Carrots and radishes Signup and view all the answers

What structure in the flower is defined as the female reproductive part and can consist of multiple carpels?

Pistil Signup and view all the answers

Which of the following is NOT a characteristic of citrus fruits?

Has a hard stone in the middle Signup and view all the answers

What defines a true berry?

Entire ovary wall ripens into fruit with several seeds Signup and view all the answers

Which type of fruit is characterized by a core that is usually not eaten?

Pomes Signup and view all the answers

Which pigment is responsible for the yellow, orange, red, and purple colors in many fruits and vegetables?

Carotenoids Signup and view all the answers

Which of the following statements about fleshy fruits is true?

They have soft, succulent tissue and vary in size Signup and view all the answers

Chlorophyll is primarily responsible for which of the following in plants?

Absorbing light for photosynthesis Signup and view all the answers

What property distinguishes stone fruits from other types of fruits?

Large hard 'stone' in the middle Signup and view all the answers

Which of the following nutrients is primarily found in carotenoids?

Carotenes (Vitamin A) Signup and view all the answers

What is a primary health benefit of flavonoids?

Improving cardiovascular health Signup and view all the answers

Which of the following is a good source of potassium?

Spinach Signup and view all the answers

Why is it recommended to select whole or cut-up fruits over fruit juices?

They provide more dietary fiber Signup and view all the answers

Which type of flavonoid is found in berries?

Anthocyanin Signup and view all the answers

What characteristic does pectin provide to plants?

Structural support Signup and view all the answers

Which benefit is associated with phytochemicals?

They have anti-inflammatory effects Signup and view all the answers

What should you look for when selecting canned fruits?

Fruits canned in 100% fruit juice or water Signup and view all the answers

What is a benefit of eating vegetables that are low in calories?

They help to reduce overall cholesterol levels Signup and view all the answers

What is the primary benefit of adding pectinase enzyme to juice?

Reduce cloudiness by degrading pectin Signup and view all the answers

Which of the following fruits is known to have a high tannin content?

Grape Signup and view all the answers

Enzymatic browning in fruits primarily involves which combination of substances?

Tannins, polyphenol oxidase, and oxygen Signup and view all the answers

What is the role of intercellular air spaces in fruits and vegetables?

To add volume and crispness Signup and view all the answers

Which acid is commonly found in citrus fruits?

Citric acid Signup and view all the answers

How does soaking fruits in citrus juices help prevent browning?

It lowers the pH, inhibiting polyphenol oxidase activity Signup and view all the answers

Which factor does NOT contribute to the juiciness of fruits and vegetables?

Taste of the fruit Signup and view all the answers

What is the optimal pH for polyphenol oxidase when preventing browning?

7 Signup and view all the answers

What is the purpose of blanching vegetables?

To preserve the color and texture. Signup and view all the answers

How should ripe fruit with high water content be stored?

In a punctured plastic bag in the refrigerator. Signup and view all the answers

Which of the following is true about climacteric fruits?

They release more ethylene after harvesting. Signup and view all the answers

What is the optimal humidity range for storing most vegetables and fruits?

85-95% Signup and view all the answers

Why should onions not be refrigerated?

They spoil faster in cold temperatures. Signup and view all the answers

What happens when potatoes are refrigerated?

They develop a waxy taste. Signup and view all the answers

Which type of vegetables typically has a shorter storage time?

Leafy greens. Signup and view all the answers

What is recommended for storing unripe tomatoes?

In a cool, dark place. Signup and view all the answers

Study Notes

Fruits & Vegetables - Definitions

Vegetables are the edible parts of herbaceous plants.
Herbaceous plants have flexible stems with little to no woody part.
Vegetables are often grouped by the edible part, like leaves, stems, or roots.

Fruits - Definitions & Classification

Fruits are the mature ovaries of flowering plants.
Ovaries contain seeds that develop after fertilization.
Fruits' main purpose is to spread plant seeds.
Fruit classifications include: Simple, Aggregate, Multiple, and Accessory.

Parts of a Plant

Fruits: Avocado, cucumber, eggplant, okra, pepper, pumpkin, snap beans, squash, tomato
Flowers: Artichoke, broccoli, cauliflower
Stems & Shoots: Anise (fennel), asparagus, celery, kohlrabi
Leaves: Beet greens, bok choy, Brussels sprouts, cabbage, chard, Chinese cabbage, collards, dandelion greens, endive, escarole, kale, lettuce, mustard greens, parsley, romaine spinach, turnip greens, watercress
Tubers: Ginger root, potato, sunchoke
Roots: Beet, carrot, celeriac, jicama, parsnip, radish, rutabaga, sweet potato, turnip
Seeds: Beans, corn, lentils, peas

Pigments & Nutrients

Carotenoids: Fat-soluble pigments (yellow, orange, red, purple) with antioxidant properties. Examples: carotene, lycopene, xanthophyll, lutein, zeaxanthin. Found in carrots, oranges, peaches, pineapples, red peppers, tomatoes, and winter squashes.
Chlorophyll: Fat-soluble pigment, slightly soluble in alkaline media, responsible for green color in plants and algae. Essential in photosynthesis.
Flavonoids: Water-soluble pigments with antioxidant properties. Some examples: anthocyanin, anthoxanthin, betalains. Found in berries, cauliflower, onions and beet roots.

Nutrients & Health Benefits

Good sources of dietary fiber, potassium, folate, vitamin A, and vitamin C.
Commonly low in fat and calories, and cholesterol free.
Phytochemicals offer anti-inflammatory, anti-oxidant, and anti-cancer effects.

Vegetable & Fruit Storage

Fruits: Store ripe fruits for a shorter period, unripe in a paper bag. Grapes are best stored unwashed in refrigerator in plastic bag.
Vegetables: Store at room temperature or in the refrigerator depending on the type of vegetable. Keep vegetables in refrigerated crisper drawer to preserve moisture and to maintain freshness.

Browning of Fruits & Vegetables

Tannins: Naturally occurring polyphenols; bitter taste and astringent feeling. Common in unripe fruits.
Enzymatic browning: Reaction of tannins with PPO enzymes in presence of oxygen.
To avoid browning: heat, acid, cold temperatures (inhibits, but doesn't prevent), and antioxidants (ascorbic acid & sulfur compounds).

Preparation Methods to Preserve Color

Blanching: Foods cooked briefly in boiling water, then plunged in ice water. This helps retain color and stops the cooking process.

Ripening and Storage

Climacteric Fruits: Continue ripening after harvest (e.g., apples, avocados, bananas, tomatoes).
Non-climacteric Fruits: Best ripen before harvest (e.g., blueberries, cherries, grapes, strawberries).

Sensitivity to Cold

Non-chilling-sensitive commodities: Do not need to be stored in cold temperatures (e.g., Apple, Apricot, Avocado, Banana...).
Chilling-sensitive commodities: need specific temperatures (e.g., bananas, melons, sweet potatoes).

Definitions of Fruit Types

Berries: Fleshy fruits without a pit, entire ovary wall in a single flower.
Citrus Fruits: Typically sour, with a waxy outer layer. Rich in vitamin C.
Fleshy Fruits: Thick, soft, and succulent fruits. Larger in size, sometimes seeds edible along with the flesh e.g. melons and papaya.
Pomes: Fruits with a central core surrounded by edible flesh and a tough outer layer. Apples and pears.
Stone Fruits (Drupes): Have pulp on the outside and an inedible large, hard stone in the middle, plums, cherries, peaches, and mangoes.

Acidity in Fruits

Acidity is due to organic acid in the vacuole.
Acidity decreases as fruits ripen.
Volatile and non-volatile acids.
Common organic acids: citric, malic, tartaric, oxalic.

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Description

Test your knowledge on the definitions and classifications of fruits and vegetables. This quiz covers the various parts of plants, including roots, stems, leaves, and flowers. Explore the intricacies of how fruits and vegetables are categorized in the plant kingdom.