FRUITS AND VEGETABLES QUIZ

bacteria

micro-coccus

none of these

yeast and moulds

vegetables

cereals

fruits

all of these

ambient temperature

refrigeration

slow thawing

none of these

leaves of fruits

spotting on vegetables

spotting on fruits

stem ends of fruits

sliminess or souring in piled, wet and heating vegetables

brown rot in vegetables

black rot in fruits

bacterial soft rot

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

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

formation of amino acids

formation of ketones

fermentation of sugars

fermentation of pectin

None of these

E. coli

Entereobacter aerogenes

P. chrysogenum

A. niger

A.flavus

Trichoderma

Trichothecium roseum

Micrococcus

Streptococcus

both (a) and (b)

none of these