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: Microorganism responsible for most organism pathogen in humans is thermophile. Statement 2: Mesophiles have an optimum temperature growth below 10 deg C and psychrophiles have an optimum temperature growth at around 55 deg C.

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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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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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Which of the following is a method to delay the onset of spoilage on storage?

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Microorganisms causing spoilage of fresh meat, poultry, dairy products and eggs are mostly at 20 deg C.

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Which of the following holds well as a reason for the storage of food at low temperatures?

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Which of the following is needed in order to establish a refrigeration requirement?

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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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Which of the following is true when it comes to meat carcass?

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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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Beef carcasses need to be made devoid of their body heat before they’re sent for retail.

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

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Albumen thickness is directly proportional to the temperature at which egg solidifies.

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Specific heat of food is calculated by the formula Specific heat = 0.008 (percentage water in food) + 0.2.

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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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Statement 1: At low temperatures, near the freezing point of water, the respiration rate decreases. Statement 2: Lemons last longer than bananas at the same relative humidity.

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

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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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