Chilling injury in fruits occurs due to _____?
A. Accumulation of ethanol
B. Accumulation of acetaldehyde
C. Accumulation of toxic compounds
D. All the above
Fruits ripen better at a relative humidity of at least _________?
A. 70%
B. 80%
C. 85%
D. 90%
Mango fruit can best be cooled by means of _______?
A. Cold air cooling
B. Hydro cooling
C. Vacuum cooling
D. None of the above
The storage life of fresh onion at -1 to -4ºC is ______?
A. 10-15 weeks
B. 10-25 weeks
C. 12-28 weeks
D. 12-25 weeks
The storage life of fresh apples at -1 to -4ºc is _______?
A. 4-10 weeks
B. 10-20 weeks
C. 8-30 weeks
D. 20-25 weeks
The storage life of fresh mango at -1 to 4ºc is __________?
A. 0-4 weeks
B. 1-4 weeks
C. 1-2 weeks
D. 2-4 weeks
Low temperature in climacteric fruits causes delay in ____?
A. Ripening
B. Harvesting
C. Conversion of sugar to starch
D. None of the above
The activity of enzymes in fruits usually decline at temperature ______?
A. Above 10ºC
B. Above 20ºC
C. Above 30ºC
D. None of the above
Eating quality of the fruits is determined by _______?
A. Flavor
B. Texture
C. Physiological age
D. All the above
Degradation of green colour of fruits is due to ______?
A. pH changes
B. Oxidative system
C. Chloroplry lases
D. All the above
