The Food Science behind Fruits and Vegetables

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Across
  1. 2. The compound gradually produced from pectin as fruit becomes overripe.
  2. 4. A major class of plant pigments, that includes carotenes, lycopenes and xanthophylls.
  3. 6. Fibrous cell wall component.
  4. 7. A subtype of the carotenoid plant pigments, that contributes its light-yellow colour to pineapples.
  5. 10. One of the anthoxanthin compounds found in cauliflower.
  6. 14. Plant organelles.
  7. 15. An enzyme that hydrolyses alpha-1,4 bonds in starch.
  8. 17. An orange-yellow pigment.
  9. 19. To briefly boil in water.
  10. 20. Cementing substance that contributes to a plant's firmness and structure.
  11. 21. The product formed by the reaction between organic acids and chlorophyll pigments.
Down
  1. 1. A noncarbohydrate cell wall component.
  2. 3. Widely distributed plant pigment that is responsible for photosynthesis.
  3. 5. A type of flavonoid pigment that provides red-blue-purple colours.
  4. 8. Immature pectin substance.
  5. 9. A chemical reaction that produces brown-coloured products.
  6. 11. Located in the call sap and contributes to tart flavours.
  7. 12. A weak organic acid found in citrus fruits.
  8. 13. A type of flavonoid pigment that produces cream-white colours.
  9. 16. The movement of water due to solute concentrations.
  10. 18. A subgroup of carotenoid pigments that is deeper red in colour and found in tomatoes.