Fruits Classification

Questions and Answers

Which of the following fruits is a good source of carbohydrate and hence energy?

Guava

Mango

Banana (correct)

Papaya

What percentage of water is present in the flesh of melons?

94% (correct)

96%

80%

90%

What is the characteristic feature of berries?

They belong to the genus Citrus

They have layers of pericarp that are often homogenous (correct)

They have a single seed enclosed in a fleshy pericarp

They have a thin skin and juicy flesh

Which of the following fruits belongs to the family Cucurbitaceae?

Melon Signup and view all the answers

What is the characteristic feature of drupes?

They have a thin skin, and juicy flesh enclosing a single seed (Stone) Signup and view all the answers

Which of the following fruits belong to the genus Citrus?

Lemon Signup and view all the answers

What is the characteristic feature of pomes?

The receptacle surrounds the ovaries in the flower Signup and view all the answers

Which of the following fruits is a good source of vitamin C?

All of the above Signup and view all the answers

What is a characteristic of green leafy vegetables?

Rich in carotene, ascorbic acid, folic acid, calcium, iron and fibre Signup and view all the answers

What is a common trait among roots and tubers?

They are a source of energy in the diet Signup and view all the answers

Which of the following is NOT a characteristic of 'other vegetables'?

They are a good source of protein Signup and view all the answers

Which group of vegetables is rich in carotene?

Green leafy vegetables Signup and view all the answers

What is a characteristic of fruits?

They are sweet, with a wide range of flavours, colours and textures Signup and view all the answers

What is the basis for the classification of vegetables?

Nutritive value Signup and view all the answers

Which of the following is an example of 'roots and tubers'?

Carrot Signup and view all the answers

What is a characteristic of 'other vegetables'?

They add variety to the diet Signup and view all the answers

Which of the following fruits is a good source of protein and fat?

Avocado Signup and view all the answers

Which of the following minerals are fruits a poor source of?

Calcium Signup and view all the answers

Which of the following fruits is a good source of iron?

Seethaphal Signup and view all the answers

What is the green pigment found in leafy vegetables?

Chlorophyll Signup and view all the answers

Which of the following pigments is responsible for the red color of fruits and vegetables?

Anthocyanin Signup and view all the answers

What is the yellow pigment found in mangoes?

Mangiferin Signup and view all the answers

What is the type of pigments that contain the phenolic group?

Flavanoids Signup and view all the answers

What is the characteristic of Leucoanthoxanthins?

They contribute to the puckeriness or astringency of some foods Signup and view all the answers

Study Notes

Fruits

A fruit is a mature ovary of a flower containing seeds and adjacent parts.
The fleshy portion of the pericarp makes up the chief edible portion of the fruit.
Fruits can be classified into:
- Berries (e.g. gooseberry, grapes, strawberry)
- Citrus (e.g. lemon, lime, orange, sweet lime)
- Drupes (e.g. peach, plums, apricot)
- Melons (e.g. watermelon, musk melon)
- Pomes (e.g. apple, pear)

Berries

Berries are fruits with layers of pericarp (fruit coat) that are often homogeneous, except for the skin on the outside.
The pericarp layers are pulpous and juicy, and contain seeds embedded in the pulp mass.
Berries have fragile cell structure that is damaged by rough handling or freezing.

Citrus Fruits

Citrus fruits belong to the genus Citrus, which contains about 16 species of evergreen aromatic shrubs and trees.
Common citrus fruits are orange, lemon, and lime.
Citrus fruits are a favourite fruit due to their bright colour, pleasing flavour, and sweetness.

Drupes

Drupes are edible fruits with a thin skin and juicy flesh enclosing a single seed (stone).
Examples of drupes include apricots, cherries, peaches, and plums.

Melons

Melons belong to the same family as cucumbers (Cucurbitaceae).
Melons are commonly eaten raw, and their flesh consists of about 94% water and only 5% sugars.
The seeds of melons, stripped of their hard coats, may be eaten and also yield an edible oil.

Pomes

Pomes are fruits of apple and pear trees.
The receptacle, which surrounds the ovaries in the flower, enlarges to become edible and juicy, and encloses the cells containing the seeds.

Fruits as a Source of Nutrients

Fruits, particularly citrus varieties and guava, are a good source of vitamin C.
Yellow fruits like mango and papaya contain β-carotene.
Banana is a good source of carbohydrate and hence energy.

Vegetables

Vegetables can be classified into three groups according to their nutritive value:
- Green leafy vegetables
- Roots and tubers
- Other vegetables

Nutrient Content of Vegetables and Fruits

Green leafy vegetables are an inexpensive rich source of many nutrients such as β-carotene, ascorbic acid, folic acid, calcium, iron, and fibre.
Roots and tubers are rich in carbohydrates and are a source of energy in the diet.
Other vegetables are a good source of dietary fibre and add variety to the diet.

Pigments and Flavour Compounds

Chlorophyll is the green pigment of leafy vegetables and other green coloured vegetables.
Carotenoids are the yellow, orange, red fat-soluble pigments distributed in nature.
Anthocyanins are a group of reddish water-soluble pigments occurring in many fruits and vegetables.
Anthoxanthins are colourless white to yellow pigments that give colour to cauliflower, onions, spinach, or other leafy vegetables.
Leucoanthoxanthins are colourless and contribute to the puckeriness or astringency of some foods, such as apple and olives.
Catechins are pigments that are involved in enzymatic browning.
Betalins are the red water-soluble pigments found in beetroot and berries.