Fruits and Vegetables Bacterial soft rot is caused due to formation of amino acids formation of ketones fermentation of sugars fermentation of pectin formation of amino acids formation of ketones fermentation of sugars fermentation of pectin 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. both (a) and (b) Micrococcus Streptococcus none of these both (a) and (b) Micrococcus Streptococcus none of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Yeast are most likely to grow in frozen fruits during slow thawing ambient temperature none of these refrigeration slow thawing ambient temperature none of these refrigeration ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Anthracnose is a defect which can be observed as spotting of seedpods all of these spotting of fruits spotting of leaves spotting of seedpods all of these spotting of fruits spotting of leaves ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Black mold rot is caused by A.flavus Trichothecium roseum Trichoderma A. niger A.flavus Trichothecium roseum Trichoderma A. niger ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The predominant micro-organisms in frozen foods are micro-coccus yeast and moulds none of these bacteria micro-coccus yeast and moulds none of these bacteria ANSWER DOWNLOAD EXAMIANS APP
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