Chilling injuries arising from the exposure of the products to a temperature

• above the normal physiological range

• below the normal physiological range

• under poor ventilation condition

• in CA storage

The volatile toxic substances accumulate in the tissue when fruit are stored in an

environment of

• above the normal physiological range

• below the normal physiological range

• under poor ventilation condition

• in CA storage

What is the form of membrane lipids in fruits and vegetables that are resistant to

chilling

• semmifluid

• fluid

• rigid

• solid

Fresh fruits, and vegetables as apples, or

anges and carrots, keep best at temperature

• below freezing

• above freezing

• at freezing

• 20^o C

Which antioxidant is a

bundant in citrus fruit

• Carotenoid

• Ascorbic Acid

• Tocopherol

• Fiavonoid

The enzyme which is responsible for

browning of fruit and vegetables is

• Lipo-oxidase

• Polyphenol-oxidase

• Amylase

• Protease

The causes of post harvest losses are

• Physiological deterioration

• Mechanical damage

• Diseases, insect and pest

• All of it

The main environmental factor in determining the rate of transpiration is

• Temperature

• Oxygen

• Carbon Dioxide

• Relative humidity

Ripening of fruit needs

• Hormone

• Enzyme

• CO₂

Main objective of vegetable blanching is

• Inactivation of bacteria

• Inactivation of enzymes

• Fixation of colour

• Removal of tissue gas