Fruits and Vegetables Saprophytic bacteria cause brown rot in vegetables black rot in fruits sliminess or souring in piled, wet and heating vegetables bacterial soft rot brown rot in vegetables black rot in fruits sliminess or souring in piled, wet and heating vegetables bacterial soft rot ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Bacterial soft rot is caused due to formation of amino acids fermentation of pectin formation of ketones fermentation of sugars formation of amino acids fermentation of pectin formation of ketones fermentation of sugars ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Under what conditions food poisoning bacteria may grow and produce toxins in vegetables? When thawed vegetables are held at room temperature for any considerable period When thawed vegetables are held below refrigerated temperature for any considerable period When thawed vegetables are held at refrigerated temperature for any considerable period None of these When thawed vegetables are held at room temperature for any considerable period When thawed vegetables are held below refrigerated temperature for any considerable period When thawed vegetables are held at refrigerated temperature for any considerable period None of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Concentrate of fruits and vegetable juices favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of A. niger and A. flavus species None of these favor the growth of Saprophytic bacteria favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of A. niger and A. flavus species None of these favor the growth of Saprophytic bacteria ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Anthracnose is a defect which can be observed as spotting of fruits spotting of seedpods all of these spotting of leaves spotting of fruits spotting of seedpods all of these spotting of leaves ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The predominant micro-organisms in frozen foods are bacteria micro-coccus yeast and moulds none of these bacteria micro-coccus yeast and moulds none of these ANSWER DOWNLOAD EXAMIANS APP
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