Ch. 9.1 Fruits

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Across
  1. 4. A natural form of sugar responsible for the sweetness of fruits
  2. 6. Type of browning that occurs when the oxygen in the air comes in contact with the flesh of cut fruit
  3. 8. The white, spongy inner part of the skin of citrus fruits
  4. 11. A gas emitted by certain fruits (including apples, bananas, melons, and avocados) that causes fruits to ripen
  5. 13. A browning process
  6. 15. A sauce made from a purée of vegetables or fruits that can be served hot or cold
  7. 16. The colorful, outermost part of the skin of citrus fruits
Down
  1. 1. Fruits that have a central pit enclosing a single seed
  2. 2. Category of fruits that cannot tolerate frost, such as figs, kiwis, mangos, and bananas
  3. 3. ______ oxidase (PPO) is an enzyme in some fruits that causes enzymatic browning to occur more quickly
  4. 5. The category of fruits that includes berries, cherries, grapes, melons, peaches, nectarines, plums, and pears
  5. 7. Baking soda is a/an ____ that causes the cells to break down more quickly, making fruit soft
  6. 8. A cooking technique in which food is cooked in simmering liquid
  7. 9. The category of fruits that includes apples and citrus fruits, such as oranges, grapefruits, lemons, limes, and tangerines
  8. 10. A sauce made by simmering dried fruits, such as apricots, currants, and raisins
  9. 12. An organ that develops from the ovary of a flowering plant and contains one or more seeds
  10. 14. Help fruit to retain its structure (for example, lemon juice)