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

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

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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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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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Which is NOT a facet of cellular loci and messaging?

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

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

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

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Under hypobaric storage, when gas is in equilibrium with its surroundings, the diffusivity _____ and concentration gradient _____

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

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The reason why vegetables like green peas and beans are stored in the deep fridge (approximately 0 degC) and not ordinary refrigeration is because freshly harvested vegetables themselves release a lot of heat and peas and beans evolve a lot of heat at low temperatures also.

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Statement 1: Influence of bacteria has more effect on the storage of food than the pH control. Statement 2: Meat color is due to the presence of _____

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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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As a thumb rule in the food industry, reducing the temperature of storage by 10degC increases the life of food item by twice and increasing by 10degC reduces by half.

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Statement 1: Sub atmospheric storage involves ventilating the produce with air saturated with water vapor by continuously evacuating the container with a sealed vacuum pump. Statement 2: Under hypobaric storage, a gas in equilibrium with its surroundings will have its outward diffusion rate proportional to concentration gradient and diffusivity.

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