Fruits And Vegetables(Microbiology ) Questions and Answers

Question 1. Watery soft rot is found mostly in
  1.    fruits
  2.    all of these
  3.    cereals
  4.    vegetables
Explanation:-
Answer: Option D. -> vegetables
Question 2. Yeast are most likely to grow in frozen fruits during
  1.    slow thawing
  2.    ambient temperature
  3.    none of these
  4.    refrigeration
Explanation:-
Answer: Option A. -> slow thawing
Question 3. The predominant micro-organisms in frozen foods are
  1.    yeast and moulds
  2.    none of these
  3.    bacteria
  4.    micro-coccus
Explanation:-
Answer: Option A. -> yeast and moulds
Question 4. Concentrate of fruits and vegetable juices
  1.    favor the growth of A. niger and A. flavus species
  2.    None of these
  3.    favor the growth of Saprophytic bacteria
  4.    favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species
Explanation:-
Answer: Option D. -> favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species
Question 5. Black mold rot is caused by
  1.    A. niger
  2.    A.flavus
  3.    Trichothecium roseum
  4.    Trichoderma
Explanation:-
Answer: Option A. -> A. niger
Question 6. Anthracnose is a defect which can be observed as
  1.    spotting of seedpods
  2.    all of these
  3.    spotting of fruits
  4.    spotting of leaves
Explanation:-
Answer: Option B. -> all of these
Question 7. Under what conditions food poisoning bacteria may grow and produce toxins in vegetables?
  1.    When thawed vegetables are held at room temperature for any considerable period
  2.    None of these
  3.    When thawed vegetables are held below refrigerated temperature for any considerable period
  4.    When thawed vegetables are held at refrigerated temperature for any considerable period
Explanation:-
Answer: Option A. -> When thawed vegetables are held at room temperature for any considerable period
Question 8. Stem and rots caused by species of molds involve
  1.    stem ends of fruits
  2.    leaves of fruits
  3.    spotting on vegetables
  4.    spotting on fruits
Explanation:-
Answer: Option A. -> stem ends of fruits
Question 9. Bacterial soft rot is caused due to
  1.    formation of ketones
  2.    formation of amino acids
  3.    fermentation of sugars
  4.    fermentation of pectin
Explanation:-
Answer: Option D. -> fermentation of pectin
Question 10. Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low.
  1.    both (a) and (b)
  2.    none of these
  3.    Micrococcus
  4.    Streptococcus
Explanation:-
Answer: Option C. -> Micrococcus
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