Fruits and Vegetables Questions

• Food microbiology — Concentrates of fruit and vegetable juices most commonly encourage the growth of which microorganisms?
• Post-freezing spoilage — Yeasts are most likely to grow in frozen fruits during which handling stage?
• Food microbiology – In properly frozen foods held at subzero storage temperatures, which group of microorganisms typically predominates as survivors and potential spoilers upon thawing?
• Vegetables safety – Under which post-thaw condition are food-poisoning bacteria most likely to grow and produce toxins in previously frozen vegetables?
• Postharvest pathology – Anthracnose in produce is typically observed as which type of visible defect?
• Fruit decay – “Stem-end rot” caused by moulds typically involves which part of fruits during storage and distribution?
• Vegetable spoilage – Bacterial soft rot in fresh produce primarily results from which biochemical process?
• Postharvest hygiene – Saprophytic bacteria in piled, wet, self-heating vegetables most commonly cause which defect?
• Quality loss diagnosis – “Watery soft rot” is most commonly encountered in which commodity group?
• Thawing microbiology – At fairly low thawing temperatures, which groups predominate on vegetables like sweet corn and peas?
• Juice microbiology – Which microorganism is commonly detected in both fresh and frozen fruit juices and can survive low-temperature storage?
• Produce decay identification – “Black mold rot” in stored produce is classically caused by which fungus?