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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Q. Which of the following is needed in order to establish a refrigeration requirement?

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Q. The heat load for the storage of fruits and vegetables is calculated by multiplying the specific heat of the food by the number of degrees of the temperature that needs to be lowered divided by the weight of the food.

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Q. Specific heat of food is calculated by the formula Specific heat = 0.008 (percentage water in food) + 0.2.

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Q. Microorganisms causing spoilage of fresh meat, poultry, dairy products and eggs are mostly at 20° C.

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Q. Statement 1: Bacteria at a count of a few low millions in milk are psychrotrophic.
Statement 2: Psychrotrophic bacteria can re contaminate milk after pasteurization.

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Q. Statement 1: _____ packaging helps increase shelf-life of milk.
Statement 2: Spoilage patterns for milk, eggs and meat is the same.

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Q. Beef carcasses need to be made devoid of their body heat before they’re sent for retail.

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Q. Which of the following is true when it comes to meat carcass?

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