A. Flavor
B. Texture
C. Physiological age
D. All the above
Related Mcqs:
- Egg quality is determined by_____________________?
A. Albumin
B. Yolk
C. Germ spot
D. All the above - Soil water can be determined by_____________________?
A. Mass water content
B. Macro pores
C. Both a & b
D. None of the above - The dormancy of bulbs, roots and tubers can be prolonged by_____________________?
A. Medium temperature
B. Low temperature
C. Appropriate storage conditions
D. All the above - The term ideotype was coined by_____________________?
A. Jennings (1958)
B. Finlay (1968)
C. Rasmesson (1987)
D. Donald (1968) - For preservation of fruit dehydration is carried out by_____________________?
A. Vacuum drier
B. Tunnel drier
C. Puff drying
D. all the above - Which scientist started that were 3- proximate principles in feed or eating material ________________________?
A. Prout
B. Morrison
C. Lind
D. Lavasior - Witting and shriveling of fruits is prevented by the use of_________________?
A. Waxing
B. 2,4-D
C. Ethylene
D. None of the above - Tropical and subtropical fruits have the highest level of___________________?
A. Maltose and starch
B. Glucose and fructose
C. Cellulose and lactose
D. None of the above - Plants which change from the vegetative to the reproductive stage by producing flowers and fruits when the day become longer is called___________________?
A. Long day plants
B. Short day plants
C. Photoperiod
D. Phototropism - Ripening fruits soften due to___________________?
A. Jelly formation at acidic pH
B. Soubulization of pectate of middle lamelle
C. Conversion of starch in sugar
D. Incorporation of pectate in middle lamella
