FRUITS AND VEGETABLES QUIZ

Bacterial soft rot is caused due to

fermentation of sugars

formation of ketones

formation of amino acids

fermentation of pectin

TRUE ANSWER : ?
YOUR ANSWER : ?

The predominant micro-organisms in frozen foods are

none of these

micro-coccus

bacteria

yeast and moulds

TRUE ANSWER : ?
YOUR ANSWER : ?

Black mold rot is caused by

A. niger

Trichothecium roseum

Trichoderma

A.flavus

TRUE ANSWER : ?
YOUR ANSWER : ?

Under what conditions food poisoning bacteria may grow and produce toxins in vegetables?

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

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

None of these

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

TRUE ANSWER : ?
YOUR ANSWER : ?

Yeast are most likely to grow in frozen fruits during

ambient temperature

refrigeration

none of these

slow thawing

TRUE ANSWER : ?
YOUR ANSWER : ?

Anthracnose is a defect which can be observed as

spotting of seedpods

spotting of fruits

all of these

spotting of leaves

TRUE ANSWER : ?
YOUR ANSWER : ?

Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low.

Streptococcus

none of these

Micrococcus

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Stem and rots caused by species of molds involve

leaves of fruits

spotting on vegetables

spotting on fruits

stem ends of fruits

TRUE ANSWER : ?
YOUR ANSWER : ?

Watery soft rot is found mostly in

vegetables

fruits

all of these

cereals

TRUE ANSWER : ?
YOUR ANSWER : ?

Concentrate of fruits and vegetable juices

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

TRUE ANSWER : ?
YOUR ANSWER : ?