Fruits and Vegetables
:: Home > Microbiology > Fruits and Vegetables
|
Yeast
are most likely to grow in frozen fruits during__________.
a.
slow thawing
b.
refrigeration
c.
ambient temperature
d. none
of these
Watery
soft rot is found mostly in__________.
a.
fruits
b.
vegetables
c.
cereals
d. all
of these
Black
mold rot is caused by__________.
a.
a.flavus
b.
a. niger
c.
Trichoderma
d.
Trichothecium roseum
Concentrate
of fruits and vegetable juices__________.
a.
favor the growth of a. niger and a. flavus species
b.
favour the growth of yeast and of acid and sugar tolerant Leuconostoc and
Lactobacillus species
c.
favor the growth of Saprophytic bacteria
d. none
of the above
The
predominant micro-organisms in frozen foods are__________.
a.
bacteria
b.
micro-coccus
c.
yeast and moulds
d. none
of these
Anthracnose
is a defect which can be observed as__________.
a.
spotting of leaves
b.
spotting of seedpods
c.
spotting of fruits
d.
all of these
Stem
and rots caused by species of molds involve__________.
a.
leaves of fruits
b.
stem ends of fruits
c.
spotting on vegetables
d.
spotting on fruits
Species
of __________ are predominant on thawing vegetables like sweet corn and peas
when the temperature of thawing is fairly low.
a.
Streptococcus
b.
Micrococcus
c. both
(a) and (b)
d. none
of these
Under
what conditions food poisoning bacteria may grow and produce toxins in
vegetables?
a. When
thawed vegetables are held at refrigerated temperature for any considerable
period
b.
When thawed vegetables are held at room temperature for any considerable period
c. When
thawed vegetables are held below refrigerated temperature for any considerable
period
d. None
of the above
Bacterial
soft rot is caused due to__________.
a.
fermentation of pectin
b.
fermentation of sugars
c.
formation of ketones
d.
formation of amino acids
Saprophytic
bacteria cause__________.
a.
sliminess or souring in piled, wet and heating vegetables
b.
brown rot in vegetables
c.
black rot in fruits
d.
bacterial soft rot
The
micro-organism which is present in both fresh and frozen juices is__________.
a. E.
coli
b.
Entereobacter aerogenes
c. P.
chrysogenum
d. None
of these