Which of the following is the use of waxing in plant tissues?
(a) Reduces shrinkage losses
(b) Reducing water losses due to evaporation
(c) Thick leads to anaerobic respiration conditions and thin coat offers little control over moisture losses
(d) All of the mentioned
I have been asked this question by my college director while I was bunking the class.
Query is from Principles of Chemical Preservation of Food-2 in section Principles of Chemical Preservation of Food, Principles of Food Irradiation and Food Quality factors of Food Engineering