Food Science: Vegetables, Fruits, and Cheese Types Overview

What is the main source of structural components in plant cells?

Cell wall, which is a source of fiber.

What do vacuoles store in plant cells?

Water, pigments, starch, nutrients, and flavor compounds.

How does water content affect vegetables?

It affects texture through turgor pressure.

What are the four main types of plant pigments?

Chlorophyll, anthocyanins, anthoxanthins, and carotenoids.

What can cause a drab olive-green color in vegetables?

Acid displacing magnesium in chlorophyll.

What is enzymatic browning?

A process involving polyphenol oxidase (PPO) that causes browning in fruits and vegetables.

What are the main components of flavor in fruits and vegetables?

Sugars, organic acids, and flavor compounds.

What type of fruit develops from a single ovary in one flower?

Simple fruit.

What are drupes?

Fruits with a stone or pit enclosing the seed, e.g., peaches and plums.

What are the two classifications of fruits based on ripening?

Climacteric (ripens after harvesting) and non-climacteric (does not ripen after harvesting).

What changes occur during ripening in terms of appearance?

Change in pigments, such as chlorophyll fading.

How does cooking affect the texture of vegetables?

Heat degrades structural components, softening cellulose and gelatinizing starches.

What is the effect of longer cooking on allium vegetables?

It makes them less mild in flavor.

What happens to starch and acid levels during ripening?

Starch and acid levels decrease while sugar levels increase.

What is the purpose of blanching vegetables before freezing?

To inactivate enzymes that can degrade quality.