Fruits and Vegetables Bacterial soft rot is caused due to fermentation of pectin formation of ketones formation of amino acids fermentation of sugars fermentation of pectin formation of ketones formation of amino acids fermentation of sugars ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low. Micrococcus none of these Streptococcus both (a) and (b) Micrococcus none of these Streptococcus both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Saprophytic bacteria cause sliminess or souring in piled, wet and heating vegetables black rot in fruits brown rot in vegetables bacterial soft rot sliminess or souring in piled, wet and heating vegetables black rot in fruits brown rot in vegetables bacterial soft rot ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Concentrate of fruits and vegetable juices favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of A. niger and A. flavus species favor the growth of Saprophytic bacteria None of these favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of A. niger and A. flavus species favor the growth of Saprophytic bacteria None of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Watery soft rot is found mostly in vegetables cereals fruits all of these vegetables cereals fruits all of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Yeast are most likely to grow in frozen fruits during ambient temperature slow thawing none of these refrigeration ambient temperature slow thawing none of these refrigeration ANSWER DOWNLOAD EXAMIANS APP
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