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

View solution

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.

View solution

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

View solution

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

View solution

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.

View solution

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

View solution

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.

View solution

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.

View solution

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

View solution

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

View solution

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.

View solution

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

View solution

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.

View solution

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

View solution

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

View solution

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.

View solution

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

View solution

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

View solution

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

View solution

Q. Albumen thickness is directly proportional to the temperature at which egg solidifies.

View solution