Fruit and vegetable products

How much fruit juice is found in a juice beverage?

10% fruit juice, source: 21 CFR § 102.33

How much fruit juice is in a juice blend?

100% fruit juice if it's made of juice concentrate, lower than 100% is also allowed as long as the % is mentioned

How many potatoes are grown in Idaho annually?

13.8 billion

The grape contains what percentage of sugar made up of which two sugars?

15-25% sugar, composed of glucose and fructose.

What is the Scoville rating or value of pure capsaicin?

15,000,000-16,000,000 Scoville value

How much fruit juice is found in fruit nectar?

25-50% fruit juice

What is the optimal pH for kimchi?

4.2 ± 0.1

An ear of corn has on average 16 rows of corn kernels. How many kernels are in each row?

50 ± 1

When drying/storing sesame seeds what is the maximum percent moisture allowed?

6%

What is the minimum soluble solids % (Brix) allowed in jellies?

65% or 65°Brix

What is the % by weight of water in a watermelon?

92%

What are cytokinins (CK)?

A class of plant growth hormones that promote cell division in plants. They have potential uses in prolonging the freshness of vegetables and cut flowers.

The structural unit of edible portions of fruits and vegetables is called ___.

A parenchyma cell

What is gibberellic acid?

A plant growth regulator (hormone) occurring in the seeds of some plants; aids in seed germination.

What is a transgenic plant?

a plant whose DNA has been modified by introducing one or more genes from a different species through genetic engineering

What is a California Long White?

A potato

After harvest, climacteric fruits go through a period in which the respiratory level is at a minimum, followed by a sudden increase in respiration, and a final decline in respiratory rate. What respiratory pattern or behavior do non-climacteric fruits exhibit?

A steady fall in respiratory activity with time.

What is an edible wolf peach?

A tomato

What is a winter banana?

A variety of apple

What is the difference between the hot break and cold break process for tomato processing?

A. Hot Break - the fresh tomato is chopped when heated with an average Bostwick viscosity ranging between 3.5 and 6 centimeters to usually produce ketchup and different sauces with 28-30° Brix (more viscous, dense product) B. Cold Break - the fresh tomato is chopped at lower temperatures, ranging from 65 to 75°C with an average Bostwick viscosity ranging from 9 to 16 centimeters to usually produce triple concentrate paste at 30-38° Brix packaged in 500 or 1000 gram cans for domestic use (less viscous, less dense, enzymes not denatured with heat)