4451. The influence of light on flowering in plant is____________________?
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A. Photosynthesis

B. Phototropism

C. Photolysis

D. Photoperiodism
4452. Lenticular transpiration generally occurs in____________________?
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A. Vegetables

B. Woody plants

C. Cercal crops

D. Flower

4453. Fruits are an excellent source of_____________________?
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A. Minerals

B. Vitamins

C. Carbohydrates

D. All the above
4454. The cooling methods for fresh produce is dependent on___________________?
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A. Post harvest life of the produce

B. All the above

C. Physiology of the produce

D. Temperature of produce at harvest

4455. Reduction in climatic temperature causes reduction in fruit parameters such as__________________?
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A. Change in texture

B. All the above

C. Respiration

D. Loss of vitamin C

4456. The storage life of fresh apples at -1 to -4c is______________________?
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A. 20-25 weeks

B. 4-10 weeks

C. 10-20 weeks

D. 8-30 weeks
4461. Suri is the variety of__________ ?
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A. Cherry

B. Non of the above

C. Olive

D. Mango

4462. Carbohydrates are separated by___________________?
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A. Infra-red spectrophotometer

B. Paper chromatography

C. Gas liquid chromatography

D. Flame photometry

4464. Anti-oxidants is used to prevent food from___________________?
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A. non of these

B. Over npening

C. Juice flow

D. Discoloration

4465. The science of rearing honey bee for honey is known as__________________?
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A. Honey culture

B. Sericulture

C. Apiculture

D. Silvi culture

4466. Tomato is a _________________________?
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A. Long day plant

B. None of the above

C. Day-neutral plant

D. Short day plant

4467. Production of silk is termed as ____________________?
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A. silvi culture

B. sericulture

C. Apiculture

D. None of the above

4469. The pigment present in tomato is___________________?
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A. B-carotene

B. Xanthophyll

C. Chlorophyll

D. Lycopene
4470. The fruit whose pericarp does not split open at maturity are called___________________?
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A. Dehiscent fruit

B. None of the above

C. Sehizo fruit

D. Indehiscent fruit
4471. When seed leaves the fruit or flower is called__________?
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A. Dormancy

B. None of these

C. Quiescent.

D. Dissemination
4473. R1 to R6 genes against late blight of potato was reported by_____________________________?
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A. Biffen (1905)

B. Flor (1956)

C. Painter (1951)

D. Van der plank (1963)

4477. Ripening fruits soften due to___________________?
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A. Incorporation of pectate in middle lamella

B. Soubulization of pectate of middle lamelle

C. Jelly formation at acidic pH

D. Conversion of starch in sugar

4478. The chromoplast develops mainly from__________________?
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A. Leucoplast

B. Amyloplast

C. Phagoplast

D. Chloroplast
4480. The message of jasmine is_______________?
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A. Peace

B. Love

C. Friendship

D. All the above

4483. What are the products of fermentation of grapes by yeast________________?
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A. CO & alcohol

B. ATP & Ethanol

C. All the above

D. ATP & CO2

4484. Roma is variety of ___________________?
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A. Guar

B. Raddish

C. Tomato

D. Onion

4485. Low temperature in climacteric fruits causes delay in________________________?
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A. Harvesting

B. None of the above

C. Conversion of sugar to starch

D. Ripening
4487. Eating quality of the fruits is determined by_____________________?
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A. Texture

B. Physiological age

C. All the above

D. Flavor

4489. Disease incidences in plants is favored by___________________?
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A. All the above

B. Cloudy weather

C. High humidity

D. Low temperature

4490. Degradation of green colour of fruits is due to___________________?
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A. Oxidative system

B. All the above

C. Chloroplry lases

D. pH changes

4491. Edible part of apple is __________________ ?
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A. Seed

B. Epicarp

C. fleshy aril

D. fleshy thalamus

4493. The dormancy of bulbs, roots and tubers can be prolonged by_____________________?
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A. Low temperature

B. All the above

C. Appropriate storage conditions

D. Medium temperature

4495. Cabbage, cauliflower, broccoli, knol-knol are_____________________?
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A. Cole crop

B. Solanaceous vegetables

C. Floral vegetable

D. Leafy vegetables

4499. Which one of the following____________________?
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A. Army worms

B. Weevils

C. Cut worm

D. Aphids

4500. Potato when fried, excessive browning develops due to _______________________?
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A. Reaction between amino acid and sugar

B. All the above

C. None of the above

D. Caramelization