A. Photosynthesis
B. Phototropism
C. Photolysis
A. Vegetables
C. Cercal crops
D. Flower
A. Minerals
B. Vitamins
C. Carbohydrates
A. Post harvest life of the produce
C. Physiology of the produce
D. Temperature of produce at harvest
A. Change in texture
C. Respiration
D. Loss of vitamin C
A. 20-25 weeks
B. 4-10 weeks
C. 10-20 weeks
A. Brinjal
B. Yam
C. Cucurbits
B. Turnip
C. Radish
D. All of the above
A. All the above
C. Cutting
D. Budding
B. Cleistogamy
C. Autogamy
D. Polygamy
A. Cherry
B. Non of the above
D. Mango
A. Infra-red spectrophotometer
B. Paper chromatography
D. Flame photometry
B. Pineapple
C. Grape
D. Lemon
A. non of these
C. Juice flow
D. Discoloration
A. Honey culture
B. Sericulture
D. Silvi culture
A. Long day plant
B. None of the above
D. Short day plant
A. silvi culture
C. Apiculture
D. None of the above
A. Ovule
B. Cambium
C. Ovary
A. B-carotene
B. Xanthophyll
C. Chlorophyll
A. Dehiscent fruit
C. Sehizo fruit
A. Dormancy
B. None of these
C. Quiescent.
A. Mango
C. Banana
D. Cherry
B. Flor (1956)
C. Painter (1951)
D. Van der plank (1963)
A. Above 10C
C. Above 20C
A. Layering
B. Budding
C. Grafting
A. Ripened fruit
C. Young seedings
D. Old leaves
A. Incorporation of pectate in middle lamella
C. Jelly formation at acidic pH
D. Conversion of starch in sugar
A. Leucoplast
B. Amyloplast
C. Phagoplast
A. 70%
B. 80%
D. 85%
B. Love
C. Friendship
D. All the above
A. Littering
B. Cutting
C. Layering
A. IAA
C. Gibberellins
D. Auxins
B. ATP & Ethanol
C. All the above
D. ATP & CO2
A. Guar
B. Raddish
D. Onion
A. Harvesting
C. Conversion of sugar to starch
A. Gram
B. Banana
C. Wheat
A. Texture
B. Physiological age
D. Flavor
A. Virus
C. Nematode
D. Fungi
B. Cloudy weather
C. High humidity
D. Low temperature
A. Oxidative system
C. Chloroplry lases
D. pH changes
A. Seed
B. Epicarp
D. fleshy thalamus
A. Shield budding
B. Stocking
A. Low temperature
C. Appropriate storage conditions
D. Medium temperature
A. Pine
C. Mango
D. Cedar
B. Solanaceous vegetables
C. Floral vegetable
D. Leafy vegetables
A. Phosphorus
B. Zinc
D. Potassium
B. 3%
C. 2%
D. 4%
A. Glycogen
B. Cellulose
D. Fat
A. Army worms
C. Cut worm
D. Aphids
A. Reaction between amino acid and sugar
B. All the above
D. Caramelization
Showing 4451 to 4500 of 5608 mcqs