CA 2 Chapter 5-Fruits

3. Also referred to as PPA; an enzyme found in certain fruits that causes those fruits to turn brown more quickly.
7. Substances with a high pH, such as baking soda, which cause the cells in fruit to break down more quickly, making the fruit soft.
9. A chemical process that occurs when the oxygen in the air comes in contact with the flesh of cut fruit, which causes the fruit to turn brown.
10. A gas emitted by certain fruits that causes them to ripen.
11. A dessert of dried or fresh fruit simmered in a syrup of sugar and flavorings and served warm or chilled.
12. Fruits that ripen in the winter and include apples, citrus fruits, such as oranges, grapefruits, lemons, limes, and tangerines.
13. Fruits that grow in tropical climatic conditions and cannot tolerate frost, including dates, kiwis, mangoes, bananas, papayas, pomegranates, guava, star fruit, and passion fruit.

1. A U.S. Department of Agriculture (USDA) rating system based on quality standards--the better the quality of the fruit, the higher the quality grade assigned to it. The quality is based on a combination of size, color, shape, texture, and defects.
2. Natural form of sugar responsible for the sweetness of fruit.
4. Fruits that are cooked in a simmering liquid.
5. Fruits that ripen in he summer and include berries, cherries, grapes, melons, peaches, nectarines, plums, and pears.
6. Substances with a low pH, such as lemon juice, which help fruit to retain its structure.
8. Fruits that have a central pit enclosing a single seed.