Question 1

Ethylene gas

Accepted Answer

A) allows fruits to deteriorate more quickly. 
B) slows down the ripening process. 
C) reduces respiration. 
D) all of the above answers are correct 
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 2

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

Accepted Answer

A) True 
 B)False

Question 3

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

Accepted Answer

A) True 
 B)False

Question 4

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

Accepted Answer

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

Question 5

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

Accepted Answer

The answer of A fresh fruit salad was made with...

Question 6

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?

Accepted Answer

The answer of Why do produce stores and supermarkets often...

Question 7

Commercially, more fruits are frozen than canned or dried

Accepted Answer

A) True 
 B)False

Question 8

Which fruit classification contains drupes and pomes?

Accepted Answer

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

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

Fruits are an essential part of a health

Question 11

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

Accepted Answer

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. 
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 12

Pectin is the

Accepted Answer

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. 
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 13

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

Accepted Answer

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. 
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 14

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

Accepted Answer

A) True 
 B)False

Question 15

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?

Accepted Answer

Fresh fruit should be stored in a cool,

Question 16

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

Accepted Answer

A) True 
 B)False

Question 17

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?

Accepted Answer

When fresh fruit is frozen, the quality

Question 18

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

Accepted Answer

A) True 
 B)False

Question 19

Which of the following statements about freezing is false?

Accepted Answer

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. 
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 20

Definition choices:
-conserve

Accepted Answer

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 
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

Exam 14: Fruits

Ethylene gas

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

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

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

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

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?

Commercially, more fruits are frozen than canned or dried

Which fruit classification contains drupes and pomes?

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

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

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

Pectin is the

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

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

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?

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

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?

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

Which of the following statements about freezing is false?

Definition choices: -conserve

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