FRUITS AND VEGETABLES QUIZ

fermentation of pectin

fermentation of sugars

formation of amino acids

formation of ketones

bacteria

micro-coccus

none of these

yeast and moulds

spotting of leaves

all of these

spotting of seedpods

spotting of fruits

sliminess or souring in piled, wet and heating vegetables

brown rot in vegetables

bacterial soft rot

black rot in fruits

refrigeration

ambient temperature

none of these

slow thawing

Micrococcus

none of these

both (a) and (b)

Streptococcus

favor the growth of A. niger and A. flavus species

None of these

favor the growth of Saprophytic bacteria

favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species

P. chrysogenum

None of these

Entereobacter aerogenes

E. coli

None of these

When thawed vegetables are held below refrigerated temperature for any considerable period

When thawed vegetables are held at refrigerated temperature for any considerable period

When thawed vegetables are held at room temperature for any considerable period

Trichoderma

A.flavus

A. niger

Trichothecium roseum