Discussion
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- Question
Watery soft rot is found mostly in
Options- A. fruits
- B. vegetables
- C. cereals
- D. all of these
- Correct Answer
- vegetables
- 1. Saprophytic bacteria cause
Options- A. sliminess or souring in piled, wet and heating vegetables
- B. brown rot in vegetables
- C. black rot in fruits
- D. bacterial soft rot Discuss
- 2. Bacterial soft rot is caused due to
Options- A. fermentation of pectin
- B. fermentation of sugars
- C. formation of ketones
- D. formation of amino acids Discuss
- 3. Stem and rots caused by species of molds involve
Options- A. leaves of fruits
- B. stem ends of fruits
- C. spotting on vegetables
- D. spotting on fruits Discuss
- 4. Anthracnose is a defect which can be observed as
Options- A. spotting of leaves
- B. spotting of seedpods
- C. spotting of fruits
- D. all of these Discuss
- 5. Under what conditions food poisoning bacteria may grow and produce toxins in vegetables?
Options- A. When thawed vegetables are held at refrigerated temperature for any considerable period
- B. When thawed vegetables are held at room temperature for any considerable period
- C. When thawed vegetables are held below refrigerated temperature for any considerable period
- D. None of the above Discuss
- 6. Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low.
Options- A. Streptococcus
- B. Micrococcus
- C. both (a) and (b)
- D. none of these Discuss
- 7. The micro-organism which is present in both fresh and frozen juices is
Options- A. E. coli
- B. Entereobacter aerogenes
- C. P. chrysogenum
- D. None of these Discuss
- 8. Black mold rot is caused by
Options- A. A.flavus
- B. A. niger
- C. Trichoderma
- D. Trichothecium roseum Discuss
- 9. An alkaline reaction in milk is caused by the alkali formers bacteria as
Options- A. Pseudomonas fluorescens
- B. A. viscolactis
- C. both (a) and (b)
- D. none of these Discuss
- 10. Pseudomonas nigrifaciens in mildly salted butter may cause
Options- A. black smudge
- B. greenish areas
- C. pink color
- D. none of these Discuss
Fruits and Vegetables problems
Search Results
Correct Answer: sliminess or souring in piled, wet and heating vegetables
Correct Answer: fermentation of pectin
Correct Answer: stem ends of fruits
Correct Answer: all of these
Correct Answer: When thawed vegetables are held at room temperature for any considerable period
Correct Answer: Micrococcus
Correct Answer: Entereobacter aerogenes
Correct Answer: A. niger
Correct Answer: both (a) and (b)
Correct Answer: black smudge
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