FRUITS AND VEGETABLES QUIZ

Micrococcus

both (a) and (b)

none of these

Streptococcus

brown rot in vegetables

black rot in fruits

bacterial soft rot

sliminess or souring in piled, wet and heating vegetables

stem ends of fruits

leaves of fruits

spotting on fruits

spotting on vegetables

slow thawing

none of these

refrigeration

ambient temperature

Trichothecium roseum

A. niger

Trichoderma

A.flavus

fermentation of pectin

formation of ketones

fermentation of sugars

formation of amino acids

yeast and moulds

bacteria

micro-coccus

none of these

favor the growth of Saprophytic bacteria

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

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

None of these

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

None of these

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

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

all of these

spotting of fruits

spotting of leaves

spotting of seedpods