Nutrition, Agriculture, Horticulture, Food Science and Technology PDF
FOOD SCIENCE AND TECHNOLOGY
Q. The % Daily Value is based on a _____ calorie diet. Answer: a. 2000
Q. Which of the following may NOT be used as a claim on a food label? Answer: d. low sugar
Q. Which of the following foods is NOT exempted from food labeling? Answer: d. unpopped popcorn
Q. The basal metabolism rate of a human being is NOT affected by ___. Answer: a. diet
Q. Water functions in the body to ____________. Answer: a. serve as a medium for chemical reactions
Q. A calorie is the amount of energy required to raise _____ of water one degree _____. Answer: b. 1 gram, Centigrade
Q. In food, carbohydrates supply _____ Kcal. per gram. Answer: a. 4
Q. Which of the following food processing operations is NOT for cooling food products? Answer: c. extrusion
Q. In food, proteins supply _____ Kcal. per gram. Answer: a. 4
Q. Which one of the following is a type of food preserved, in part, by bacteria? Answer: a. yogurt
Q. Which of the following is NOT an essential function of a food container? Answer: b. refrigerator fit
Q. Protein is required for ____________. Answer: a. production of antibodies
Q. Bacteria cannot grow in an _____ environment because of lack of available moisture. Answer: a. sugar
Q. Which of the following work together to maintain chemical, fluid, and electrical balance between tissue cells and blood? Answer: a. sodium and potassium
Q. Which of the following cannot be digested, absorbed, but looks, feels, and behaves like fat? Answer: a. Olestra
Q. Which of the following is a macromineral needed by our bodies to maintain health? Answer: c. magnesium
Q. To make some ready-to-eat cereals, manufacturers use: Answer: b. flaking and shredding
Q. To ensure that the foods you store maintain their safety and quality, make sure your refrigerator is at ______ degrees Fahrenheit. Answer: b. 40
Q. A fatty acid does NOT contain which of the following elements? Answer: b. nitrogen
Q. To increase shelf life, the air in a controlled atmosphere storage room containing apples should contain only _____% oxygen rather than the 21% found in normal air. Answer: a. 3
Q. The _______ regulates genetically engineered microbes used in natural pesticides. Answer: a. Environmental Protection Agency
Q. The ______ dose is the largest dose that the animal in an experiment can take without endangering its health. Answer: b. maximum tolerated dose
Q. Application efficiency of pesticides can be improved by ____________. Answer: a. scouting fields
Q. A left-over hotdish needs to be reheated prior to serving again. The internal temperature of the food should reach _____ degrees F. Answer: d. 165
Q. In which of the following foods is solanine considered a toxin? Answer: a. potato
Q. An emulsifier ____________. Answer: a. prevents the separation of oil and water in food
Q. A food additive that retards rancidity of unsaturated oils and prevents browning in fruits and vegetables that occur during exposure to oxygen is called a(n) ____________. Answer: c. antioxidant
Q. Starch is a ____________. Answer: b. carbohydrate
Q. If the legal maximum of nitrite (NO₂) is 156 ppm, how much sodium nitrite can you legally add to 1 kg of meat? Answer: a. 156 mg
Q. __________________ stands for a system that is used to enhance food safety in food processing, packaging, storage, distribution, and preparation. Answer: b. Hazard Analysis and Critical Control Point (HACCP)
Q. The ______ registers or approves the use of pesticide tolerance levels for pesticide residues in food. Answer: d. EPA
Q. ____________ are places in the food processing system where the lack of proper control can result in a safety risk for the consumer. Answer: b. Critical control points
Q. A food additive that promotes or produces a desired physical state or texture is called a(n) ____________. Answer: c. firming agent
Q. Tomatoes are stored and shipped at temperatures between ____________. Answer: c. 50° to 65°F
Q. ______ is defined as individual cells of crop plants exhibiting desirable characteristics, which are selected and grown into mature plants. Answer: d. somaclonal variation
Q. A bacteria that can contaminate poultry products and cause foodborne illness in humans is ____________. Answer: d. Salmonella
Q. Two factors that accelerate rancidity in food products are ____________. Answer: b. light and oxygen
Q. The most effective way to eliminate living microorganisms in spices is ____________. Answer: b. irradiation
Q. A method of food preservation that does destroy microorganisms and enzymes is ____________. Answer: d. pressure canning
Q. The food pyramid indicates that the ______ group is where you should obtain the most servings each day. Answer: d. bread
Q. An addition of a nutrient to foods such as adding vitamin D to milk is called ____________. Answer: d. fortification
Q. Only lactic acid bacteria can ferment sugars and nutrients in pickles because they ____________. Answer: b. are tolerant of salt levels
Q. Which of the following food components is primarily derived from fruits, vegetables, and grains? Answer: d. carbohydrates
Q. ______ grams of a day’s food intake should be protein. Answer: d. 45
Q. A list of ingredients must be included on a food label. The first ingredient listed is by its amount of ____________. Answer: c. total weight
Q. Anemia is a disease resulting from a low red blood cell count. The red blood cells are the cells that carry ____________ throughout the body. Answer: c. iron
Q. Fiber is not digestible; it passes through the intestinal system and is removed in the stools. It absorbs water and results in a softer stool, reducing the risk of ____________. Answer: b. hemorrhoids
Q. Soy sauce is made with the use of ____________. Answer: a. mold
Q. Fats and oils are part of a family of compounds called ____________. Answer: c. lipids
Q. The government agency responsible for ensuring that meat and poultry are safe and wholesome for consumption is the ____________. Answer: b. United States Department of Agriculture
Q. Glucose, a simple sugar, melts at 150°C. This is equivalent to ____________. Answer: d. 302°F
Q. It is important for a food technologist to measure the relative number of hydrogen and hydroxide ions in a food system. This is also known as measuring the ____________ of a food. Answer: c. pH
Q. ____________ reacts with amino acids when milk is heated to contribute to the tan color and slightly caramelized flavor of cooked milk products. Answer: a. Lactose
Q. An additive that can keep a compound, mixture, or solution from changing its form or chemical nature is called a ____________. Answer: c. stabilizer
Q. A microorganism commonly found in human nasal passages and on the skin that can cause foodborne illness if food becomes contaminated is ____________. Answer: b. Staphylococcus aureus
Q. Flavor is sensed by taste buds. The taste buds on the sides of the tongue respond to ____________ flavors. Answer: d. sour
Q. A process that changes the shape of a protein molecule without breaking its covalent bonds is called ____________. Answer: a. denaturation
Q. A food technologist developing a formulation for a soft dough should use ____________. Answer: c. three parts flour to one part liquid
Q. Microorganisms that cause human disease are known as ____________. Answer: b. pathogens
Q. Oil and water normally separate because they are ____________. Answer: b. immiscible
Q. ____________ is the complete destruction of all microorganisms, except some bacterial spores. Answer: a. Commercial sterilization
Q. A ____________ is an illness caused by consuming a food that contains a harmful metabolite from a microorganism. Answer: d. food borne intoxication
Q. A synthetic sweetener made of aspartic acid and phenylalanine that is found in many diet soft drinks is called ____________. Answer: a. aspartame
Q. ____________ is an alternative name for baking soda. Answer: c. Sodium bicarbonate
Q. Vegetables are stored in individual rooms within a warehouse. The room storing ____________ would be expected to generate the most heat in one 24-hour period. Answer: a. snap beans
Q. The use of biochemical techniques to alter the genetic makeup of a plant to enhance characteristics for food production is called ____________. Answer: b. biotechnology
Q. The use of food additives in the U.S. is regulated by the ____________. Answer: a. Food and Drug Administration
Q. Fruits and vegetables discolor when bruised or cut due to ____________. Answer: d. enzymatic browning
Q. The part of a cauliflower used for food by consumers is the ____________. Answer: c. flower buds
Q. A food contains 8 grams of fat, 4 grams of carbohydrates, and 5 grams of protein. That would be equivalent to ____________ calories. Answer: b. 108
Q. A food technologist is formulating a low carbohydrate pasta. They should use ____________. Answer: a. hard wheat
Q. Food that is dried at too high a temperature during dehydration can become ____________ on the outside of the product. Answer: d. casehardened
Q. One of the functions of sodium nitrite in meat products is to ____________. Answer: b. inhibit growth of Clostridium botulinum in vacuum packaged cured meats
Q. Sodium benzoate is used in soft drinks primarily to inhibit ____________. Answer: c. mold growth
Q. A company wants to produce high-quality ice cream using milk with the highest butterfat percentage. Milk from a ____________ cow should be used. Answer: a. Jersey
Q. Vitamin D is added to milk to prevent ____________. Answer: c. rickets
Q. There are ______ principles of HACCP. Answer: c. 7
Q. Chocolate undergoes a ____________ process during production. Answer: c. fermentation
Q. GMP is an acronym for ____________ in the food industry. Answer: d. Good Manufacturing Practices
Q. Energy lost when water molecules form ice crystals is called ____________. Answer: c. heat of fusion
Q. A compound that destroys bacteria on contact and has residual activity is called a ____________. Answer: a. bactericide
Q. A retort is a piece of equipment used for ____________. Answer: c. canning
Q. The purpose of using a leavening agent such as baking soda or baking powder is to provide a source of ____________. Answer: d. carbon dioxide
Q. To test a food manufacturing process with batches larger than bench-top size but smaller than full-scale production, processors use ____________. Answer: c. pilot scale production
Q. Once food production operations are finished, removing all visible dirt, grime, and grease is called ____________. Answer: a. cleaning
Q. Fruits and vegetables are primarily composed of ____________. Answer: b. water
Q. ____________ is (are) required by law to be on all food labels. Answer: c. The quantity
Q. If a food product contains 10,000,000 microbes per gram and experiences a 99.9999% kill rate, then ____________ microbes per gram will survive. Answer: b. 10
Q. Butter is made by agitating cream to form a ____________ emulsion. Answer: a. water-in-oil
Q. The water activity of pure water is ____________. Answer: b. 1.000
Q. The sugar ____________ is sweeter than sucrose. Answer: a. fructose
Q. The ____________ a fatty acid chain attached to a glycerol becomes, the more solid a fat will be at room temperature. Answer: b. longer
Q. To control crystal size when making candy, an interfering agent such as ____________ is added. Answer: d. cream of tartar
Q. The protein in meat that is primarily responsible for meat color is ____________. Answer: c. myoglobin
Q. Inorganic elements essential for human health and growth are called ____________. Answer: b. minerals
Q. The technical name for freeze drying is ____________. Answer: a. lyophilization
Q. Food scientists who identify problem areas or deficiencies throughout the production process are called ____________. Answer: b. troubleshooting
Q. ____________ is a globular protein that is found in milk. Answer: a. Casein
Q. Sucrose, galactose, and glucose caramelize at 170°C. This is equivalent to ____________. Answer: b. 338°F
Q. ____________ is scientifically evaluating a new food product for appearance, odor, taste, and mouthfeel. Answer: d. Sensory evaluation
Q. Which of the following is categorized as a completely uniform or homogeneous mixture? Answer: Cola beverage
Q. Thermal energy is generated inside a microwave oven mostly due to the rapid friction and vibration of which molecules? Answer: Water molecules
Q. The highly dangerous bacterium known as Clostridium botulinum is the causative agent for which disease? Answer: Botulism
Q. Fresh meat cuts, raw fruits, and vegetables are heavily composed of water, generally ranging between what percentages? Answer: 70 to 90 percent
Q. Standard cooked pudding mixtures solidify and thicken as they cool down primarily because of the activation of what ingredient? Answer: Starch
Q. Industrial plants convert liquid vegetable oils into solid shortening or margarine using which chemical pathway? Answer: Hydrogenation
Q. What is the name of the highly elastic, stretchable structural protein found naturally inside wheat grain? Answer: Gluten
Q. Common commercial products like breakfast cereals and juices are routinely fortified with which compounds to boost their dietetic profile? Answer: Vitamins and minerals
Q. When internal cells of apples, bananas, or pears are ruptured by cutting or bruising, the tissue darkens due to what phenomenon? Answer: Enzymatic browning
Q. To keep naturally immiscible fluids like lipids and water permanently blended within a uniform solution, processors must introduce what substance? Answer: An emulsifier
Q. Chemical raising agents like baking powder release which specific gas during baking to create a light, porous structure? Answer: Carbon dioxide
Q. During the production of traditional sauerkraut, raw shredded cabbage undergoes which process to develop its signature sour profile and aroma? Answer: Fermentation
Q. What commercial term describes the maximum duration a packaged food product can sit in inventory before its quality drops below acceptable limits? Answer: Shelf life
Q. When fluid milk is designated as HTST, it means the raw product went through which type of thermal processing? Answer: High Temperature Short Time
Q. What generic scientific classification is assigned to microscopic organisms capable of directly causing infectious illness in humans? Answer: Pathogens
Q. Dehydrated instant mashed potato flakes serve as an excellent commercial example of which manufacturing technology? Answer: Dehydration processing
Q. The FDA maintains an official directory of over 600 food ingredients safe for consumption under the acronym GRAS, which denotes what? Answer: Generally Recognized as Safe
Q. Large-scale industrial pressure vessels utilized for the thermal sterilization of canned goods are professionally called what? Answer: Retorts
Q. Retail meat products that have been treated with ionizing radiation must display which descriptive graphic symbol on their outer packaging? Answer: A Radura logo
Q. If a portion of food yields 4 grams of protein, 5 grams of lipids, and 2 grams of carbohydrates, what is its total energy equivalent in calories? Answer: 69 calories
Q. Why is sodium nitrite introduced during the formulation of cured meat products? Answer: To develop cured color/flavor and function as a potent antibotulinal agent
Q. Baking soda is chemically classified as a basic or alkaline compound because its dissolved state yields what balance? Answer: Hydroxide ions outnumber hydrogen ions
Q. To calculate the exact quantity of unbound water available to support microbial reproduction in a matrix, scientists evaluate what metric? Answer: Water activity (aw)
Q. What specific compound is blended into commercial peanut butter to stop natural peanut oils from separating and pooling at the top? Answer: A stabilizer
Q. In nutritional biochemistry, the expansive group of organic molecules enclosing both solid fats and liquid oils is termed what? Answer: Lipids
Q. Which type of commercial beverage container represents a classic application of sterile, aseptic packaging? Answer: A Tetra Pak drink box
Q. What is the standard industry acronym for Polyethylene terephthalate, the polymer plastic used to mold 2-liter carbonated beverage bottles? Answer: PET
Q. If a consumer wants to significantly increase their dietary intake of beneficial omega-3 fatty acids, which food choice is most effective? Answer: Fatty fish
Q. Which specialized tool would a food technician use to gather empirical, objective data regarding the physical firmness of a piece of fruit? Answer: A texture analyzer
Q. What physical change happens to the boiling threshold of water when it is exposed to the lower atmospheric pressure of high altitudes? Answer: The boiling point decreases
Q. Food regulations declare that individual ingredients must be arranged on a retail label according to what rule? Answer: Descending order of proportion by weight
Q. The solid curd separated during initial cheesemaking stages is almost completely composed of which aggregated macronutrient? Answer: Coagulated protein
Q. Sodium benzoate is mixed into carbonated soft drinks specifically to target and halt the cellular replication of which microflora? Answer: Yeasts
Q. The vibrant, deep red pigmentation characteristic of ripe tomatoes is due to the concentration of which carotenoid compound? Answer: Lycopene
Q. Hot chili peppers provoke a strong burning or fiery sensation on human pain receptors due to the presence of what chemical? Answer: Capsaicin
Q. What is the formal scientific chemical name used to identify common granulated table salt? Answer: Sodium chloride
Q. What technical term identifies the initial enzymatic or chemical degradation of complex protein strands into basic peptides within muscle tissue? Answer: Proteolysis
Q. What name is given to an additive that possesses minimal flavor of its own but is introduced to dramatically amplify the native taste profile of a food? Answer: Flavor enhancer
Q. Glucose is a fundamental simple sugar unit, which classifies it chemically as a what? Answer: Monosaccharide
Q. What is the scientifically proven, correct sequence of cleaning stages executed at the conclusion of a commercial manufacturing shift? Answer: Dry pick up, initial rinse, clean with detergent, secondary rinse, final sanitize
Q. Whenever water is introduced as a direct raw material inside commercial food recipes, it must fulfill what standard? Answer: It must be potable water
Q. What synthetic food additive is utilized to break the free-radical chain reactions that cause oxidative rancidity in lipid-heavy products? Answer: Butylated hydroxyanisole (BHA)
Q. A consumer can easily obtain a complete profile containing all essential amino acids simultaneously by consuming a single portion of what? Answer: Whole beef muscle
Q. In commercial fluid dairy processing, the specific stage known as homogenization is defined as what action? Answer: Forcing milk through microscopic orifices under high pressure to reduce the diameter of fat globules
Q. When raw ground beef is stored inside a typical oxygenated display case for several days, its surface turns a dull brown color due to the formation of what? Answer: Metmyoglobin
Q. Which targeted, preventative biological safety framework is statutorily mandated for all commercial fruit juice processors? Answer: HACCP system
Q. What are the fundamental, nitrogenous organic units that combine to build complex protein structures? Answer: Amino acids
Q. What specific coagulating enzyme is added to warm milk to initiate curd formation during traditional commercial cheesemaking? Answer: Rennin (Chymosin)
Q. In industrial manufacturing, Good Manufacturing Practices (GMPs) are primarily applied to do what? Answer: Evaluate and regulate the sanitary design and operational layout of food processing facilities
Q. What does the regulatory acronym FSIS stand for within government inspection frameworks? Answer: Food Safety and Inspection Service
Q. What is the formal scientific term for evaluating a food item using human senses like smell, appearance, taste, and texture? Answer: Sensory evaluation
Q. What type of food establishment does not provide traditional table service to its customers? Answer: Fast-food restaurant
Q. When a major food manufacturing corporation introduces a new product to the entire national public, this marketing launch is termed a what? Answer: Product rollout
Q. During post-harvest storage, vegetables undergo which metabolic process that breaks down organic matter to yield water and carbon dioxide? Answer: Respiration
Q. What term is used to describe a food item that can be stored safely at room temperature for an extended period without significant loss of quality? Answer: Shelf stable
Q. Which specific compound is added during meat processing to give cured meats their distinct color and flavor profile? Answer: Sodium nitrite
Q. Chemical leavening in commercial dough and batter recipes is primarily driven by the addition of what agent? Answer: Baking powder
Q. Raw milk is subjected to which industrial process to reduce the size of fat globules and distribute them uniformly throughout the liquid? Answer: Homogenization
Q. What specific oxygenated protein pigment gives fresh ground beef its bright, cherry-red surface color? Answer: Oxymyoglobin
Q. In food safety management, what does the well-known acronym HACCP stand for? Answer: Hazard Analysis and Critical Control Point
Q. According to standard food science classifications, foods that possess a pH value greater than 5.3 are categorized as what? Answer: Low-acid foods
Q. What tool do food processors use to accurately control the specific microbial strains responsible for a food fermentation process? Answer: A starter culture
Q. From a chemical perspective, proteins are complex macromolecular structures built primarily from long chains of what? Answer: Amino acids
Q. To determine the exact amount of unbound, free water available for microbial growth in a food matrix, technicians measure what metric? Answer: Water activity
Q. What phase change occurs when solid ice transitions directly into water vapor without melting into a liquid state first? Answer: Sublimation
Q. Due to its highly acidic nature, fresh lemon juice typically registers a pH value close to what baseline? Answer: 2.3
Q. Sucrose, which is common household table sugar, is structurally classified as a what? Answer: Simple carbohydrate
Q. If a food item contains 6 grams of dietary fat, how many total calories does that fat content contribute to the food? Answer: 54 calories
Q. What name is given to a complex protein molecule that acts as a biological catalyst to accelerate chemical reactions without being consumed in the process? Answer: Enzyme
Q. Which operational system is designed to monitor food manufacturing lines to ensure full compliance with health, safety, and product standard benchmarks? Answer: Quality assurance
Q. What technical term identifies the fragments of lipids and other molecular structures created when lipid-containing foods undergo irradiation processing? Answer: Radiolytic products
Q. What organic molecule is structurally composed of a single glycerol backbone chemically bonded to three fatty acid chains? Answer: A triglyceride
Q. During commercial freezing processes, the rapid growth of large what can rupture cell walls and alter the physical texture of the food? Answer: Ice crystals
Q. Oil and water fail to mix and naturally separate because the fatty acid chains in oil contain major sections that are what? Answer: Hydrophobic
Q. Out of approximately 10,000 brand new food products introduced annually to the market, about what percentage manage to survive long-term? Answer: 1 percent
Q. Regulations dictate that ingredients on a commercial food label must be displayed in descending order based on their what? Answer: Weight
Q. In the retail sector, how is a traditional “mom-and-pop” store structurally defined? Answer: A retail outlet that is not part of a chain, but is privately owned and operated
Q. What specialized industrial machinery is most commonly utilized to shape, form, and cook commercial pasta products? Answer: An extruder
Q. Who is historically recognized as the pioneer who first successfully developed frozen foods on a scaled, commercial basis? Answer: Clarence Birdseye
Q. The retail marketing and distribution of wholesale meat products was transformed in the 1960s by the industrial introduction of what? Answer: Boxed meat
Q. What are the three primary anatomical components that make up a complete kernel of wheat? Answer: Germ, bran and endosperm
Q. A manufacturing plant worker who walks into a clean processing zone wearing regular street shoes is violating which safety protocol? Answer: SSOPs (Sanitation Standard Operating Procedures)
Q. The crisp carbonation found in commercial soft drinks is achieved by dissolving which compound into the liquid? Answer: Carbon dioxide
Q. Which federal regulatory body is primarily responsible for overseeing and approving the use of food additives in U.S. consumer products? Answer: U.S. Food and Drug Administration
Q. The physical removal of all visible soil, grease, dirt, and residual food particles from processing surfaces is termed what? Answer: Cleaning
Q. Because the dangerous bacterium Listeria monocytogenes can successfully replicate at cold refrigeration temperatures, it is classified as a what? Answer: Psychrophile
Q. If a product label list includes Monosodium Glutamate (MSG), this ingredient functions technically as a what? Answer: Flavor enhancer
Q. From a physical chemistry perspective, the presence of casein in milk is a classic example of what type of system? Answer: A solid-in-liquid colloidal system
Q. The specific temperature threshold at which a heated oil begins to continuously volatilize small free fatty acids, producing a visible blue haze, is called the what? Answer: Smoke point
Q. To produce traditional sauerkraut from raw shredded cabbage, the raw material must undergo which biochemical process? Answer: Fermentation
Q. Why do industrial food manufacturers introduce antioxidants into oil-heavy or lipid-rich food products? Answer: To slow lipid oxidation and prevent rancidity
Q. In human nutrition, what defines an “essential” amino acid? Answer: It cannot be synthesized by the body and must be obtained from the diet
Q. What thermal processing value represents the number of degrees Fahrenheit needed for a thermal death time curve to traverse one full log cycle? Answer: Z-value
Q. The industrial practice of canning food items in sealed containers is fundamentally a method of what? Answer: Preservation
Q. Which of the following parameters serves as a clear, real-world example of a physical or sensory food attribute? Answer: All of the above (the flavor of a chocolate bar, the color of meat, and the texture of a tomato)
HORTICULTURE
Q. What is the precise name for the specialized branch of science that deals with the study and cultivation of fruit crops? Answer: Pomology
Q. What medical term describes the condition characterized by a total absence of chlorophyll or pigmentation in living organisms or plant tissues? Answer: Albinism
Q. From an etymological perspective, the technical term “Silviculture” is derived from which language? Answer: Latin word
Q. Which famous commercial varieties of dates are prominently grown and harvested within the Makran division of Balochistan? Answer: Begum Jangi and Mozwati
Q. What botanical term describes the physical process when a developed seed separates from the parent fruit or flower? Answer: Dissemination
Q. A tiny stalk that attaches an ovule or seed to the placenta inside the ovary is called what? Answer: Funiculus
Q. The agricultural variety “Suri” belongs to which crop family? Answer: Olive
Q. What term describes cutting plant parts to improve shape and fruit quality? Answer: Pruning
Q. Which vegetable crop is not rich in iodine content? Answer: Brinjal
Q. Potassic fertilizers are highly important for which root crops? Answer: Carrot, Turnip, and Radish
Q. The plant management technique “Training” includes which operations? Answer: Supporting, propping, and tying
Q. Acid lime is commonly propagated by which method? Answer: Seed
Q. Chrysanthemum is propagated using which structure? Answer: Suckers
Q. What condition causes unfruitfulness in orchards? Answer: Heterostyly
Q. Who introduced the term “vernalization” in 1928? Answer: Lysenko
Q. Proteins generally fail under which condition? Answer: Basic pH
Q. Plant gums and mucilages are classified as what? Answer: Complex polysaccharides
Q. Fermentation of grapes by yeast produces what? Answer: ATP and ethanol
Q. Instrument used to measure stomata size? Answer: Porometer
Q. Glucose breakdown pathway in cytoplasm? Answer: Glycolysis
Q. Main function of auxin? Answer: Cell elongation
Q. Chilling injury in fruits is caused by what? Answer: Toxic compounds accumulation
Q. Ideal humidity for ripening fruits? Answer: 90%
Q. Best method for mango pre-cooling? Answer: Cold air cooling
Q. Onion storage life at -1 to -4°C? Answer: 12–25 weeks
Q. Apple storage life at -1 to -4°C? Answer: 8–30 weeks
Q. Mango storage life at low temperature? Answer: 2–4 weeks
Q. Low temperature affects which fruit stage? Answer: Ripening delay
Q. Enzyme activity drops sharply above what temperature? Answer: 30°C
Q. Fruit quality depends on which factors? Answer: Flavor, texture, physiological age
Q. Chlorophyll degradation occurs due to what? Answer: pH change, oxidation, chlorophyllase
Q. Example of climacteric fruit? Answer: Banana
Q. Chromoplasts develop from what? Answer: Chloroplast
Q. Fruit softening occurs due to what? Answer: Pectate solubilization
