Deck 14: Fruits

Question 1

Which of the following enzymes do juice processors sometimes add to increase juice extraction?

A)pectinases
B)phenolase and catecholase
C)tyrosinase
D)cellulase and hemicellulase

Answer 1

D

Question 2

Phenolic compounds

A)are also known as tannins.
B)are found predominately in ripe fruits.
C)provide the sweet flavor found in ripe fruits.
D)prevent enzymatic browning by an enzyme called polyphenol oxidase.

Answer 2

A

Question 3

Fruits are

A)aggregates of blossoms that form seeds.
B)any part of an edible plant.
C)ripened nuts and seeds of plants.
D)ripened ovaries and adjacent parts of a plant's flowers.
E)edible plants or parts of plants eaten as desserts.

Answer 3

D

Question 4

Fruits are very similar in cell structure and pigment composition to

A)legumes.
B)vegetables that grow above ground.
C)vegetables with a high starch content.
D)vegetables.
E)cereal grains.

Question 5

The natural sugars listed below are largely responsible for the sweetness of fruits with the EXCEPTION of

A)fructose.
B)glucose.
C)maltose.
D)sucrose.

Question 6

Organic acids contribute

A)acerbic flavors in fruits.
B)sweet flavor components in fruits.
C)tart flavor components in fruits.
D)volatile taste components in fruits.

Question 7

Which compound(s), in conjunction with sugar, contributes to the gelling characteristics of fruit preserves?

A)phenolic compounds
B)protopectins
C)pectin
D)pectinic acid
E)pigments

Question 8

Freezing fruit decreases the quality of the fruit's

A)taste.
B)color.
C)texture.
D)nutrients.

Question 9

Most fruits have a pH value

A)below 3.0.
B)below 5.0.
C)between 5.0 and 6.0.
D)above 6.0.

Question 10

Acid content varies with the maturity of the plant, the acid content of

A)the mature plant being equal to the youngest fruit.
B)the plant increasing with maturity.
C)the plant decreasing with maturity.
D)some plants increasing and some decreasing with maturity.

Question 11

Pectin is the

A)cementing compound between the cell walls of the fruit.
B)coloring compound found within the cells of fruit.
C)flavoring compound found between the cells of the fruit.
D)taste compound found under the skin of fruit.
E)primary organic acid found in the skin of fruit.

Question 12

The three compounds that are responsible for the browning in fruits when they are cut include all of the following EXCEPT

A)polyphenol oxidase enzymes.
B)nitrogen.
C)oxygen.
D)phenolic compounds.

Question 13

All of the following substances are found in fruits except

A)nutrient acids.
B)organic acids.
C)pectic substances.
D)phenolic compounds.

Question 14

Which of the following is really a vegetable but treated like a fruit?

A)nuts
B)rhubarb
C)squash and okra
D)green beans and cucumbers

Question 15

Which fruit classification contains drupes and pomes?

A)simple
B)aggregate
C)multiple
D)several ovaries in one flower

Question 16

According to the Code of Federal Regulations, fruit cocktail may be canned in

A)its own juice (with only 2 to 6 percent sugar added).
B)light syrup (some sugar added, 10 to 14 percent density).
C)heavy syrup (25 percent density).
D)all of the above answers are correct

Question 17

Enzymatic browning in fruit is catalyzed by

A)melanins.
B)polyphenol oxidase.
C)cellulase and hemicellulase.
D)all of the above answers are correct
E)none of the above answers is correct

Question 18

There are several fruits that fit into the classic botanical definition of "fruits" but are used in meal patterns as vegetables because they are NOT

A)acidic.
B)acerbic.
C)sweet.
D)flavorful.
E)fragrant.

Question 19

_____ content is reduced if fruit is exposed to air by bruising or cutting, or to alkali or copper, or through cooking or processing

A)Glucose and fructose
B)Diphenylisatin
C)Soluble fiber
D)Vitamin C
E)Iron and potassium

Question 20

_____ is an antifungal agent that aids in the preservation of various foods

A)Sorbic acid
B)Benzoic acid
C)Potassium bisulfite
D)Sodium sulfite

Question 21

Deaeration

A)decreases shelf life.
B)increases flavor.
C)reduces the oxidation of vitamin C.
D)all of the above answers are correct

Question 22

Which of the following statements about freezing is false?

A)Freezing ruptures cell membranes as the ice crystals expand.
B)Packages or bags that have a heavy frost clinging to the outside should not be purchased because this is a sign of thawing and refreezing.
C)Refrozen fruit is flaccid and less flavorful.
D)A temperature of 32 degrees F should be maintained at all times during storage and transport.

Question 23

The increase in availability of out-of-season fruit is largely due to refrigerated transport

Question 24

The increase in the consumption of tropical fruits is due to the increase in the ease of world transportation and an increase in world marketing outlets

Question 25

Sugar content in general increases as the fruit ripens

Question 26

Bananas contain albedo, which is rich in pectin and aromatic oils

Question 27

Enzymatic browning in fruits can be slowed down or inhibited by

A)refrigeration.
B)coating with a cream of tartar solution.
C)coating fruits with sugar or submerging in water.
D)dipping fruit in ascorbic acid or sulfur solutions.
E)all of the above answers are correct

Question 28

Freezing is the best storage form for the maintenance of fresh fruit texture

Question 29

Fruits are generally high in water and low in proteins and fats

Question 30

Fruit consumption is on an upward trend

Question 31

Although appetizing, melanins are unsafe to consume

Question 32

It takes about _____ pound(s) of grapes to produce 1 pound of raisins

A)1
B)2
C)3
D)5
E)7

Question 33

The process of pasteurizing juice

A)inactivates enzymes and destroys microorganisms that can cause foodborne illness.
B)allows the particles of fruit to stay suspended in the juice without settling to the bottom.
C)increases the fresh-squeezed flavor.
D)all of the above answers are correct

Question 34

Which of the following statements is correct regarding enzymes and haze?

A)Cellulase is added to juices to hydrolyze the pectin.
B)Pectinase is added to juices to hydrolyze the cellulose.
C)Glucose polymers are added to juices to reduce haze.
D)Amylase enzymes are added to eliminate haze caused by glucose polymers.

Question 35

Most fruits are about _____ percent water

A)50
B)75
C)85
D)95

Question 36

Ethylene gas

A)allows fruits to deteriorate more quickly.
B)slows down the ripening process.
C)reduces respiration.
D)all of the above answers are correct

Question 37

Unofficially, goji and acai are categorized as superfruits

Question 38

Commercially, more fruits are frozen than canned or dried

Question 39

Fruit grading includes the nutritional quality of the ripe fruit

Question 40

Why are some raisins brown-colored and some raisins golden-colored?

A)Dark-colored raisins are darker because of heat treatment, which changes the pH of the fruit, thus darkening it.
B)Dark-colored raisins are treated with metal salts.
C)Light-colored raisins are often treated with sulfur dioxide, which prevents enzymatic browning.
D)Light-colored raisins are treated with ethylene gas to facilitate ripening.

Question 41

Discuss the nutrient content health benefits fruits provide as part of a healthy diet Include potential issues with portion control

Question 42

Definition choices:
a.thick and smooth fruit preserves made from long-cooked fruit which is sieved
b.a mixture of fruits with added nuts and raisins but no sugar
c.made from juice of cooked fruit with added sugar and pectin; may be clear if the juice is strained first
d.a preserved fruit product made from ground or mashed whole cooked fruit
e.a preserved fruit product made from the juice with thin pieces of fruit and rind
jam

Question 43

Drying is responsible for the loss of volatile substances and softening of the cellulose in fruits

Question 44

The small particles of suspended pulp remaining in pressed juice are called haze or cloud

Question 45

Bananas are best stored at room temperature, because refrigeration interferes with their ripening process and causes their skin to blacken

Question 46

Definition choices:
a.thick and smooth fruit preserves made from long-cooked fruit which is sieved
b.a mixture of fruits with added nuts and raisins but no sugar
c.made from juice of cooked fruit with added sugar and pectin; may be clear if the juice is strained first
d.a preserved fruit product made from ground or mashed whole cooked fruit
e.a preserved fruit product made from the juice with thin pieces of fruit and rind
marmalade

Question 47

Examples of drupes include cherries, peaches, and plums

Question 48

One of the ways to facilitate the ripening of oranges and tomatoes is to expose them to sulfur dioxide

Question 49

The difference between "golden"- and brown-colored raisins is that dark-colored raisins are not treated with sulfur dioxide

Question 50

When fruit is dried, the removal of water decreases resistance to microbial spoilage

Question 51

Climacteric fruits experience an increased phase of respiratory rate before becoming fully ripe and continue to ripen after harvest

Question 52

Definition choices:
a.thick and smooth fruit preserves made from long-cooked fruit which is sieved
b.a mixture of fruits with added nuts and raisins but no sugar
c.made from juice of cooked fruit with added sugar and pectin; may be clear if the juice is strained first
d.a preserved fruit product made from ground or mashed whole cooked fruit
e.a preserved fruit product made from the juice with thin pieces of fruit and rind
butters

Question 53

Drying has been used as a method of preserving fruit for thousands of years

Question 54

Definition choices:
a.thick and smooth fruit preserves made from long-cooked fruit which is sieved
b.a mixture of fruits with added nuts and raisins but no sugar
c.made from juice of cooked fruit with added sugar and pectin; may be clear if the juice is strained first
d.a preserved fruit product made from ground or mashed whole cooked fruit
e.a preserved fruit product made from the juice with thin pieces of fruit and rind
conserve

Question 55

An overripe pear stored in a paper bag with other good pears will ruin the remaining pears by releasing ethylene gas

Question 56

Ripe fruit with a high water content is best if consumed within seven days of purchase

Question 57

During heating, the fruit's osmotic system of selective permeability is replaced with simple diffusion, contributing to the loss of the fruit's shape

Question 58

Definition choices:
a.thick and smooth fruit preserves made from long-cooked fruit which is sieved
b.a mixture of fruits with added nuts and raisins but no sugar
c.made from juice of cooked fruit with added sugar and pectin; may be clear if the juice is strained first
d.a preserved fruit product made from ground or mashed whole cooked fruit
e.a preserved fruit product made from the juice with thin pieces of fruit and rind
jelly

Question 59

A fresh fruit salad was made with the following fruits: oranges, bananas, pears, split red seedless grapes, and raspberries List the order in which the fruits were cut, first to last, and indicate why the fruits were cut up in this order

Question 60

The colorful outer layer of citrus fruits, known as albedo, is not the entire peel, but the outermost, bright-colored layer above the white pith

Question 61

Explain how fresh fruit should be stored What happens during storage? What is the scientific reasoning behind the saying that "one rotten apple spoils the barrel"? How should canned fruit be stored? Are there any differences in storing olives if they are in a can verses a jar?

Question 62

Your next-door neighbor knows that you are taking food science and wants you to explain why her canned fruit cocktail is softer and shinier than her home-made fresh fruit salad Can you make any suggestions to help her make her fruit salad more like the canned cocktail that she likes so much? Additionally, she would like to know why, after she purchases her bananas, their skins seem to always turn black in color within a few days

Question 63

What happens to the quality characteristics of fresh fruit when it is frozen? What are some signs that fruit has been refrozen? How should frozen fruit be stored?

Question 64

Discuss the ideal conditions for successful gelling of a fruit spread Include pectin, sugar, and pH levels Name some fruits that are well-suited for making spreads because they already have sufficient pectin and acid What fruits are rich in pectin but low in acid? Which fruits are rich in acid but low in pectin? Name a fruit that is low in both acid and pectin How can adjustments be made for either low acid or low pectin levels? List the steps in order and explain how to prepare a fruit spread What are some gelling problems and their possible causes?

Question 65

How do you make fruit leather?

Question 66

Why do produce stores and supermarkets often spray water on fresh fruits and vegetables? Explain the principle behind this common practice Can you think of any problems that might occur? Why do lemons that are stored in water produce twice the amount of juice that they normally do?