srev safe chap 5

4. natural form of sugar responsible for the sweetness of fruit.
6. fruits that are cooked in simmering liquid.
8. substances with a high pH, such as baking soda, which cause the cells in fruitnto break down more quickly, making the fruit soft.
9. a gas emitted by certain fruits that causes them to ripen.
13. 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.

1. fruits that grow in tropical climatic conditions and cannot tolerate frost, including dates, kiwis, mangoes, bananas, papayas, pomegranates, guava, star fruit, and passion fruit.
2. 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.
3. a dessert of dried or fresh fruit simmered in a syrup of sugar and flavorings and served warm or chilled.
5. fruits that have a central pit enclosing a single seed.
7. also referred to as PPO; an enzyme found in certain fruits that causes those fruit to turn brown more quickly.
10. substances with a low pH, such as lemon juice, which help fruit to retain its structure.
11. fruits that ripen in the summer and include berries, cherries, grapes, melons, peaches, nectarines, plums and pears.
12. fruits that ripen in the winter and include apples and citrus fruits, such as oranges, grapefruits, lemons, limes and tangerines.