Fruits and Vegetables

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Across
  1. 5. Plastid containing the orange/yellow pigments called carotenoids.
  2. 6. The term used to describe fruit with seeds contained in a central core, such as apples and pears.
  3. 8. Enzyme responsible for browning in fruits and vegetables when exposed to oxygen.
  4. 9. A type of carotenoid that is also a precursor to vitamin A production.
  5. 11. Enzymes able to digest protein molecules into individual amino acids.
  6. 12. Pigment that results when chlorophyll is exposed to heat and acidity.
  7. 13. The process done to vegetables to deactivate enzymes, help enhance color and in preparation for freezing.
Down
  1. 1. Cellular compartment which serves as a storage for water and contains flavanoid pigments.
  2. 2. Carrots would be classified as a _____ vegetable.
  3. 3. Plastid containing the green pigment chlorophyll.
  4. 4. Pigment contributing to the cream or white color of cauliflower, onions, white potatoes, and turnips.
  5. 5. Plant pigment with a structure that resembles hemoglobin.
  6. 7. A thick protective layer in plants, with a high concentration of cellulose.
  7. 10. Gas responsible for the chemical changes observed in the ripening process.