FD SC 4070 Study Guide - Final Guide: Spreadability, Dextrin, Osmotic Pressure
9 Nov 2017
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What are the three phases of post harvest physiology: growth: april, bright green leaves, maturation: big, darker green, senescence: fall, turn reds and oranges (begins at ripening) Involves the oxidation of organic substrates in the cell to simpler molecules: c6h12o6 +6o2 6co2 + 6h2o + energy ethylene production. Describe other changes in fruits that coincide with ripening: color changes, softening, aromas, transpiration: the loss of water by fruits and vegetables. Define brix: sugar concentration is measured in degrees brix, 1 degree brix = 1g sucrose in 100g solution. Describe enzymatic browning and the polyphenol oxidase (ppo) reaction: when fruit is in the presence of oxygen, they release ppo. Phenolic compounds turn brown in the presence of ppo and oxygen: the brown compounds are called melanins. Chlorophyll: heat: dull reddish-brown, anthoxanthins, cream or white color, acidic: whiter, alkali: yellowish white, heat: little change, betalins, red and yellow, acidic: red, alkali: yellow, heat: darkens.
