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
Related Mcqs:
- Degradation of green colour of fruits is due to___________________?
A. pH changes
B. Oxidative system
C. Chloroplry lases
D. All the above - Chilling injury in fruits occurs due to__________________?
A. Accumulation of ethanol
B. Accumulation of acetaldehyde
C. Accumulation of toxic compounds
D. All the above - Genetic correlation between two variables may be due to___________________?
A. Gene interaction
B. Peliotropy
C. Dominance
D. Selection differential - Undesirable flavor in the food during storage is due to___________________?
A. Prooxidants
B. Antioxidants
C. Rancidity
D. None of the above - The problem of soil crosion Thal and Cholistan is predominantly due to___________________?
A. Wind
B. Air
C. Water
D. All the above - Commercial production of fruits is known as_____________________?
A. Pomology
B. Orchading
C. Horticulture
D. Olericulture - According to national commission of Pakistan, post harvest losses in fruits are____________________?
A. 20-40%
B. 60-70%
C. 30-50%
D. 20-25% - Fruits are an excellent source of_____________________?
A. Vitamins
B. Minerals
C. Carbohydrates
D. All the above - Eating quality of the fruits is determined by_____________________?
A. Flavor
B. Texture
C. Physiological age
D. All the above - Fruits ripen better at a relative humidity of at least________________________?
A. 70%
B. 80%
C. 85%
D. 90%
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