Q. The length of storage of fruits and vegetables is a function of _____

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Q. Statement 1: A harvested fruit contains many oxidative substrates required to perform respiration.
Statement 2: Different species of fruits have different patterns of respiration. This is called as _____

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Q. In the climacteric, the ratio of the highest peak to the minimum _____ with temperature.

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Q. Statement 1: In the climacteric, the ratio of the highest peak to the minimum varies with temperature.
Statement 2: In the climacteric, the ratio of the highest peak to the minimum varies from fruit to fruit.

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Q. Statement 1: After harvest, there is a decline in the uptake of oxygen.
Statement 2: After harvest, there is a sharp rise in the uptake of oxygen.

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Q. The slope of the climacteric varies with _____

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Q. Statement 1: Ripening of fruits is accompanied with a lot of anabolic and catabolic reactions.
Statement 2: Certain fleshy roots, tubers and bulbs have low metabolic activity and are dormant until there are environmentally favorable conditions for germination and growth.

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Q. Fleshy fruits after _____ are _____

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Q. Statement 1: At low temperatures, the rate of respiration of harvested fruits and vegetables decreases.
Statement 2: Under conditions where respiration rate is retarded, changes in chlorophyll loss are also delayed.

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Q. Which is NOT a facet of cellular loci and messaging?

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Q. Statement 1: In cellular loci and messaging, the link is the mechanics of quality change.
Statement 2: In cellular loci and messaging, the machinery is the biochemical control.

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Q. In the biochemistry of plants, which of the statements hold wrong?

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Q. Keeping in mind that texture changes take place after harvest, pulpy fruits become extremely hard after harvest.

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Q. Statement 1: After harvest, _____ of fruits and vegetables undergoes change.
Statement 2: The _____ in pre-harvest and application of _____ to post-harvest can change the stress response in harvested commodities.

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Q. Which of the following is a method to delay the onset of spoilage on storage?

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Q. The reason why vegetables like green peas and beans are stored in the deep fridge (approximately 0°C) and not ordinary refrigeration is because freshly harvested vegetables themselves release a lot of heat and peas and beans evolve a lot of heat at low temperatures also.

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Q. Statement 1: At low temperatures, near the freezing point of water, the respiration rate decreases.
Statement 2: Lemons last longer than bananas at the same relative humidity.

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Q. Which of the following holds well as a reason for the storage of food at low temperatures?

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Q. Which of the following microorganism is popular for spoilage in fruits and vegetables?

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Q. Statement 1: Microorganism responsible for most organism pathogen in humans is thermophile.
Statement 2: Mesophiles have an optimum temperature growth below 10° C and psychrophiles have an optimum temperature growth at around 55° C.

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