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

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

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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: _____ packaging helps increase shelf-life of milk. Statement 2: Spoilage patterns for milk, eggs and meat is the same.

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

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The heat required to bring down the temperature of the food is directly proportional to _____

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