Fruits And Vegetable Technology

Front 1

Fruits are

Back 1

Matured ovary

Hint 1

Seed = ovule

Front 2

Edible portion of Apple is

Back 2

Fleshy thalamus

Front 3

Water inside coconut is

Back 3

Endosperm

Front 4

Those fruit containing single pit are called

Back 4

Drupe

Hint 4

Front 5

Apple comes under which category of fruit

Back 5

Pome

Hint 5

Front 6

Mininum TSS of Tomato sauce

Back 6

25%

Front 7

Moisture content of banana🍌 is nearly

Back 7

80%

Front 8

Which component of fruits act as antioxidant

Back 8

Vitamin C

Front 9

Which acts as chelating agent in fruit products this removing the catalyst of oxidation from the system

Back 9

Citric acid

Front 10

SO2 reduces non-enzymic Browning by

Back 10

Reacting with aldehyde group of sugar

Front 11

Which method is generally employed to retain maximum flavour

Back 11

Low temperature vaccum evaporation

Front 12

What is the critical harvesting index for avocado🥑

Back 12

Increase in acid content

Front 13

Which fruit is having the highest amount of fat

Back 13

Avocado 🥑

Front 14

Which acid is not used as anti-Browning agent or pre-treatment for Browning control during fruit processing

Back 14

Phosphoric acid

Front 15

Which method is best suited for freezing fruit cubes

Back 15

Cyrogenic freezing

Front 16

Middle lamella of the cell wall is rich in

Back 16

Calcium pectate

Front 17

Crunching sound after biting peach is due to

Back 17

Sclerenchymus cell

Front 18

For the preparation of good quality of potato chips, potatoes are stored at

Back 18

Above 10°C

Hint 18

Potato are not kept in refrigerator

Front 19

Acidity of tomato ketchup should be minimum

Back 19

1 %

Front 20

Rigidity of the plant cell resulting from being filled with water is called

Back 20

Turgor

Front 21

TSS of fruit syrup

Back 21

65%

Front 22

Name a heat resistant enzyme

Back 22

Catalase

Front 23

Fruit juices are ______ acidic than vegetable juices

Back 23

More

Front 24

Purpose of sauce is to

Back 24

Enhance food's flavour

Enhance food's texture

Enhance food's appearance

Front 25

#Heat units or day degrees is used to

Back 25

Compute the harvesting date of vining peas

Front 26

Most of the fruit juice should have minimum TSS

Back 26

10%

Front 27

TSS of fruit squash

Back 27

40%

Front 28

TSS of fruit cordial

Back 28

30%

Front 29

TSS of fruit nectar

Back 29

15%

Front 30

TSS of jam

Back 30

65%

Front 31

Which is used as clarifying agent of fruit juice

Back 31

Gelatin

Front 32

Min% of fruit juice in fruit squash

Back 32

25%

Front 33

Preservative used in squash is

Back 33

SO2

Front 34

The permissible limit for use of SO2 in squash is

Back 34

350ppm

Front 35

The sparkling, clear sweetened fruit juice is

Back 35

Cordial

Front 36

Min % of fruit juice in fruit crush

Back 36

25%

Front 37

Min fruit juice content in fruit cordial

Back 37

25%

Front 38

Name a climacteric fruit

Back 38

Apple

Hint 38

Jo Ped se tootne ke baad bhi pak jae

Front 39

Name a fruit that is non- climacteric

Back 39

Melon

Grape

Citrus

Orange

Front 40

Climacteric fruit

Back 40

Show sudden increase in the respiration

Hint 40

Ethylene (gaseous hormone) is used for ripening of climacteric fruits

Front 41

Sourkraut is the

Back 41

Fermented cabbage

Front 42

Wax coating of fruits is done to reduce

Back 42

Rate of transpiration

Front 43

In controlled atmospheric storage_____ is used

Back 43

CO2

Front 44

Min %by wt a strawberry jam should have fruit content

Back 44

25%

Front 45

Ethylene increases the rate of

Back 45

Respiration

Front 46

After slicing the potato, the slices are kept in

Back 46

Sodium chloride

Front 47

Temperate fruits

Back 47

Apple

Peach🍑

Cherry🍒

Front 48

Pineapple is a good source of

Back 48

Proteolytic enzyme

Bromelin

Front 49

Papain is obtained from

Back 49

Papaya

Hint 49

Papain is a proteolytic enzyme

Front 50

Which hormone extend the shelf life of fruits

Back 50

Gibberellin

Front 51

Which chemical is used for the inhibition of the sprouting of onion

Back 51

Malic hydrazide

Front 52

Primary aim of blanching of fruit is

Back 52

To destroy the enzyme

Front 53

Which enzyme is used to increase yield of juice extraction from fruit

Back 53

Pectinase

Front 54

Which pigment is present in mature tomato

Back 54

Lycopene

Front 55

Inactivation of enzyme during blanching is done to prevent

Back 55

Browning reaction

Front 56

Which process is used to maximize juice yield and colour flavour extraction

Back 56

Hot break process

Hint 56

Front 57

KMS

Back 57

Potassium metabisulphite

Hint 57

Used as a preservatives

Front 58

For the preservation of fruit juices and storing it for few months, the amount of SO2 used

Back 58

700ppm

Front 59

Slime production in juices is due to

Back 59

Leuconostoc mesenteroides

Front 60

The principal acid present in carbonated non fermented beverage is

Back 60

Phosphoric acid

Front 61

Which acid is used in non fruit beverages

Back 61

Phosphoric acid

Front 62

Carbonated beverages are very popular among the large population because of its

Back 62

Thirst quenching nature

Front 63

In cola soft drinks the common colorant is

Back 63

Caramel

Front 64

Flavouring in carbonated beverages are

Back 64

Oils

Front 65

CO2 in carbonated beverages acts as

Back 65

Preservative

Sparkling agent

Enhancement of flavour

Front 66

What acts as a preservatives in mango pickle

Back 66

Salt

Front 67

Characteristics of a good jelly

Back 67

Should cut easily

Retain shape of edge and show clear cut surface

Tender enough to quiver

Front 68

In tomato🍅 ketchup, sugar helps in

Back 68

Enhancement of colour

Front 69

Difference between jam and jelly

Back 69

Jam is made from fruit pulp

Jelly is made from fruit juice

Front 70

Degree of methylation in a low methoxy pectin is

Back 70

20 - 40%

Hint 70

In high methoxy pectin the amount of methylation is 50 - 60%