The pectin of fruits vary in _ and _

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After obtaining from protopectin, pectin is further converted into _____ and _____

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In the presence of _____ and _____ protopectin is unable to form a gel.

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Statement 1: Jam cannot be made using pulp of more than one fruit. Statement 2: Acid and Pectin content is more in over-ripe fruits than in under-ripe fruits.

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Which of the following uses the fruit ingredient and not the fruit juice?

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This is a product made from citrus fruit, juice and peel and added with sugar.

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Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing. Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.

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Which of the following in a jelly/ jam is responsible for the formation of gel?

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Which is untrue with respect to pectin, a naturally occurring polysaccharide in fruits, in the food industry?

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Which of the following is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar?

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Which of the following ingredients is added to a jelly?

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

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

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Fleshy fruits after _____ are _____

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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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Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?

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Statement 1: Prolonged boiling causes hydrolysis of pectin and volatilization of acid. Statement 2: Prolonged boiling causes loss of color and flavor.

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Statement 1: Sodium Sulphite is banned in certain countries like USA because it has preserving effect on animal tissues but with the combination of other agents. Statement 2: Sulphuring dried fruits helps in controlling microbial and insect activity.

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

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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: 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: Proteins which undergo proteolysis do not vary by nutritious values from native protein. Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.

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