Fruits and Vegetables Bacterial soft rot is caused due to fermentation of sugars formation of ketones fermentation of pectin formation of amino acids fermentation of sugars formation of ketones fermentation of pectin formation of amino acids ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Concentrate of fruits and vegetable juices favor the growth of A. niger and A. flavus species None of these favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of Saprophytic bacteria favor the growth of A. niger and A. flavus species None of these favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of Saprophytic bacteria ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Anthracnose is a defect which can be observed as all of these spotting of leaves spotting of seedpods spotting of fruits all of these spotting of leaves spotting of seedpods spotting of fruits 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 Streptococcus none of these both (a) and (b) Micrococcus Streptococcus none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The predominant micro-organisms in frozen foods are micro-coccus bacteria yeast and moulds none of these micro-coccus bacteria yeast and moulds 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
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