Fleshy fruits after _ are _

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Statement 1: Ripening of fruits is accompanied with a lot of anabolic and catabolic reactions. Statement 2: Certain fleshy roots, tubers and bulbs have low metabolic activity and are dormant until there are environmentally favorable conditions for germination and growth.

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Statement 1: After harvest, _____ of fruits and vegetables undergoes change. Statement 2: The _____ in pre-harvest and application of _____ to post-harvest can change the stress response in harvested commodities.

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Keeping in mind that texture changes take place after harvest, pulpy fruits become extremely hard after harvest.

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The length of storage of fruits and vegetables is a function of _____

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Statement 1: A harvested fruit contains many oxidative substrates required to perform respiration. Statement 2: Different species of fruits have different patterns of respiration. This is called as _____

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Statement 1: At low temperatures, the rate of respiration of harvested fruits and vegetables decreases. Statement 2: Under conditions where respiration rate is retarded, changes in chlorophyll loss are also delayed.

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Statement 1: After harvest, there is a decline in the uptake of oxygen. Statement 2: After harvest, there is a sharp rise in the uptake of oxygen.

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In the climacteric, the ratio of the highest peak to the minimum _____ with temperature.

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The slope of the climacteric varies with _____

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Statement 1: In the climacteric, the ratio of the highest peak to the minimum varies with temperature. Statement 2: In the climacteric, the ratio of the highest peak to the minimum varies from fruit to fruit.

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Statement 1: In cellular loci and messaging, the link is the mechanics of quality change. Statement 2: In cellular loci and messaging, the machinery is the biochemical control.

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Statement 1: Time is an important parameter for the growth of spoilage organisms. Statement 2: Temperature is an important parameter for the growth of spoilage organisms.

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In the biochemistry of plants, which of the statements hold wrong?

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Which is NOT a facet of cellular loci and messaging?

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_____ is added to fruits prior to freezing commercially to protect their quality.

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Statement 1: Foods of plant origin can be used as additives for food preservation. Statement 2: Dry fruits and seeds are the most important higher plant structures used as food.

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Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues. Statement 2: Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.

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Which of the following microorganism is popular for spoilage in fruits and vegetables?

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The heat load for the storage of fruits and vegetables is calculated by multiplying the specific heat of the food by the number of degrees of the temperature that needs to be lowered divided by the weight of the food.

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Statement 1: Bacteria at a count of a few low millions in milk are psychrotrophic. Statement 2: Psychrotrophic bacteria can re contaminate milk after pasteurization.

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Proper conditioning of the dough at temperatures such as -7 deg C to -5 deg C are required to be maintained so that _____ is formed that prevents baked products from appearing glass-like.

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Statement 1: Packaging material test is followed by formed container test. Statement 2: Compression, impact and vibration and drop tests and standard/offset methods are some of the test for _____

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After phosphate dodecahydrate has been formed, the dough can be stored for more than 12 weeks.

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Work required in maintaining a chamber at a certain temperature is dependent on _____

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Dry storage means at a temperature about _____ and humidity below _____

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