Challenge questions for Quiz 2
Challenge question for Quiz 2
1. What group of compounds are usually the second most abundant (by weight) in fruit after water?
2. What is the major difference between fruit and vegetables in terms of their botanic origin?
3. List the intrinsic and external factors which can affect the respiration rate of fruit and vegetables
4. What are the major differences between climacteric and non-climacteric fruits?
5. What is role of ethylene in fruit ripening?
6. Describe the relationship between temperature and shelf-life of fruits and vegetables.
7. What are the major methods for cooling produce? What are their advantages and disadvantages?
8. What factors can affect the moisture loss of fruit and vegetables?
9. What are the major types of mechanical damage to fruits?
10. Why are the microbial diseases of fruits usually caused by moulds rather than bacteria?
11. Describe the effects that CA storage has on fruit and vegetables?
12. True or false: Biocontrol is usually more effective than the use of chemical fungicides for controlling fungal attack on fruit.
13. True or false: All other factors being equal, a larger apple will lose moisture faster than a smaller one.
14. True or false: Temperatures below 15 °C facilitate the accumulation of starch in sweet potatoes during storage.
15. True or false: The critical temperature of chilling injury is different between bananas and avocados.
16. Describe (name) the following fatty acid, using the shorthand notation.
17. What is the relationship between the melting point of fats and the chain length, degree of saturation and cis/trans configuration of their constituent fatty acids?
18. Why are animal fats usually solid at room temperature while vegetable oils tend to be liquid?
19. In the processing of vegetable oils, what is the aim of the bleaching step? How is this aim achieved?
20. In the processing of vegetable oils, what is the aim of the hydrogenation? How is this aim achieved?
21. For assessment of oil quality,
1. What group of compounds are usually the second most abundant (by weight) in fruit after water?
2. What is the major difference between fruit and vegetables in terms of their botanic origin?
3. List the intrinsic and external factors which can affect the respiration rate of fruit and vegetables
4. What are the major differences between climacteric and non-climacteric fruits?
5. What is role of ethylene in fruit ripening?
6. Describe the relationship between temperature and shelf-life of fruits and vegetables.
7. What are the major methods for cooling produce? What are their advantages and disadvantages?
8. What factors can affect the moisture loss of fruit and vegetables?
9. What are the major types of mechanical damage to fruits?
10. Why are the microbial diseases of fruits usually caused by moulds rather than bacteria?
11. Describe the effects that CA storage has on fruit and vegetables?
12. True or false: Biocontrol is usually more effective than the use of chemical fungicides for controlling fungal attack on fruit.
13. True or false: All other factors being equal, a larger apple will lose moisture faster than a smaller one.
14. True or false: Temperatures below 15 °C facilitate the accumulation of starch in sweet potatoes during storage.
15. True or false: The critical temperature of chilling injury is different between bananas and avocados.
16. Describe (name) the following fatty acid, using the shorthand notation.
17. What is the relationship between the melting point of fats and the chain length, degree of saturation and cis/trans configuration of their constituent fatty acids?
18. Why are animal fats usually solid at room temperature while vegetable oils tend to be liquid?
19. In the processing of vegetable oils, what is the aim of the bleaching step? How is this aim achieved?
20. In the processing of vegetable oils, what is the aim of the hydrogenation? How is this aim achieved?
21. For assessment of oil quality,