Fruits and Vegetables - Definitions and Classification

<p>To spread the seeds of the plant (D)</p> Signup and view all the answers

<p>Carpel (D)</p> Signup and view all the answers

<p>Drupes (D)</p> Signup and view all the answers

<p>Carrots and radishes (C)</p> Signup and view all the answers

<p>Pistil (C)</p> Signup and view all the answers

<p>Has a hard stone in the middle (B)</p> Signup and view all the answers

<p>Entire ovary wall ripens into fruit with several seeds (C)</p> Signup and view all the answers

<p>Pomes (A)</p> Signup and view all the answers

<p>Carotenoids (A)</p> Signup and view all the answers

<p>They have soft, succulent tissue and vary in size (C)</p> Signup and view all the answers

<p>Absorbing light for photosynthesis (A)</p> Signup and view all the answers

<p>Large hard 'stone' in the middle (D)</p> Signup and view all the answers

<p>Carotenes (Vitamin A) (D)</p> Signup and view all the answers

<p>Improving cardiovascular health (C)</p> Signup and view all the answers

<p>Spinach (A)</p> Signup and view all the answers

<p>They provide more dietary fiber (C)</p> Signup and view all the answers

<p>Anthocyanin (C)</p> Signup and view all the answers

<p>Structural support (A)</p> Signup and view all the answers

<p>They have anti-inflammatory effects (D)</p> Signup and view all the answers

<p>Fruits canned in 100% fruit juice or water (A)</p> Signup and view all the answers

<p>They help to reduce overall cholesterol levels (C)</p> Signup and view all the answers

<p>Reduce cloudiness by degrading pectin (C)</p> Signup and view all the answers

<p>Grape (B)</p> Signup and view all the answers

<p>Tannins, polyphenol oxidase, and oxygen (A)</p> Signup and view all the answers

<p>To add volume and crispness (B)</p> Signup and view all the answers

<p>Citric acid (A)</p> Signup and view all the answers

<p>It lowers the pH, inhibiting polyphenol oxidase activity (B)</p> Signup and view all the answers

<p>Taste of the fruit (D)</p> Signup and view all the answers

<p>7 (B)</p> Signup and view all the answers

<p>To preserve the color and texture. (B)</p> Signup and view all the answers

<p>In a punctured plastic bag in the refrigerator. (C)</p> Signup and view all the answers

<p>They release more ethylene after harvesting. (B)</p> Signup and view all the answers

<p>85-95% (A)</p> Signup and view all the answers

<p>They spoil faster in cold temperatures. (A)</p> Signup and view all the answers

<p>They develop a waxy taste. (A)</p> Signup and view all the answers

<p>Leafy greens. (B)</p> Signup and view all the answers

<p>In a cool, dark place. (D)</p> Signup and view all the answers

Edible part of a herbaceous plant, typically grouped by eaten plant part (leaves, stems, roots).

Mature ovary of a flowering plant; develops seeds after fertilization.

Fruit derived from a single carpel (part of the flower).

Fruit derived from multiple carpels of a single flower.

Female reproductive part of a flower; contains the ovary and potential seeds.

Component of the pistil, containing the ovary (potential seeds), stigma, and style.

Process of fertilization, maturation, and ripening of the flower's ovary.

Fruits that are considered vegetables due to their culinary uses, like cucumber, or pepper.

Citrus fruits are fruits from plants in the Citrus genus, like lemons, oranges, and limes. They are typically sour and have a waxy, peelable rind.

Fleshy fruits have soft, succulent edible flesh. They are typically larger and may have small, soft, edible seeds.

Fruits with a central core of seeds surrounded by edible flesh. The core is usually inedible.

Fruits with a hard, inedible stone (pit) inside, pulp on the outside.

Pigments that give fruits and vegetables yellow, orange, or red colors. They have antioxidant properties.

A type of carotenoid pigment, often in red fruits and vegetables, with antioxidant properties.

Fat-soluble pigments responsible for the green color of plants. Assist in photosynthesis by absorbing light.

Simple fruits developing from a single flower with one ovary; entire ovary wall ripens into a fruit with many seeds.

Water-soluble antioxidants found in plants like tea, citrus fruits, and vegetables. They may improve cardiovascular health.

A type of flavonoid found in berries, contributing to their vibrant color.

Vitamins like Vitamin C that dissolve in water and are often lost during cooking.

A type of carbohydrate that aids proper bowel function and reduces constipation.

A mineral that helps maintain healthy blood pressure.

Plant compounds with anti-inflammatory, antioxidant, and anticancer effects.

Fruits and vegetables like sweet potatoes, white potatoes, beans, bananas offer high amounts of potassium.

An enzyme that degrades pectin compounds to reduce juice cloudiness.

Naturally occurring polyphenols, often found in unripe fruits. They have a bitter taste and an astringent feeling.

The browning of fruits/vegetables caused by tannins reacting with PPO enzymes in presence of oxygen.

Spaces between cells in fruits and vegetables, providing crispness and volume.

The amount of liquid held within cells, affecting the softness and fullness of a food.

Compounds that contribute to the tart flavour of fruits, often decreasing as the fruit ripens.

Methods to inhibit browning reactions including heat, acid and cold storage.

Methods include preventing oxidation to retain the green color of the fruit.

Briefly cooking food in boiling water then plunging into ice water to stop the cooking process.

Blanching helps remove air from food cells, preventing chlorophyll degradation and preserving color.

Fruits that continue to ripen after harvesting, increasing their respiration rate and ethylene release.

Fruits that do not ripen significantly after harvesting, maintaining a stable respiration rate.

Store ripe fruits with high water content in punctured plastic bags in the refrigerator for optimal freshness.

Store unripe fruits at room temperature in a paper bag to allow them to ripen naturally.

Most vegetables can last longer in the refrigerator, especially if stored in the crisper drawer with paper towels to absorb moisture.

Never store onions and potatoes together in the refrigerator, as they will affect each other's quality.