Microbiology - Fruits and Vegetables

Why Microbiology Fruits and Vegetables?

In this section you can learn and practice Microbiology Questions based on "Fruits and Vegetables" and improve your skills in order to face the interview, competitive examination and various entrance test (CAT, GATE, GRE, MAT, Bank Exam, Railway Exam etc.) with full confidence.

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How to solve Microbiology Fruits and Vegetables problems?

You can easily solve all kind of Microbiology questions based on Fruits and Vegetables by practicing the objective type exercises given below, also get shortcut methods to solve Microbiology Fruits and Vegetables problems.

Exercise :: Fruits and Vegetables - Section 1

  • Fruits and Vegetables - Section 1
1. 

Yeast are most likely to grow in frozen fruits during

A. slow thawing
B. refrigeration
C. ambient temperature
D. none of these

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.

2. 

Watery soft rot is found mostly in

A. fruits
B. vegetables
C. cereals
D. all of these

Answer: Option B

Explanation:

No answer description available for this question. Let us discuss.

3. 

Black mold rot is caused by

A. A.flavus
B. A. niger
C. Trichoderma
D. Trichothecium roseum

Answer: Option B

Explanation:

No answer description available for this question. Let us discuss.

4. 

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

Answer: Option B

Explanation:

No answer description available for this question. Let us discuss.

5. 

The predominant micro-organisms in frozen foods are

A. bacteria
B. micro-coccus
C. yeast and moulds
D. none of these

Answer: Option C

Explanation:

No answer description available for this question. Let us discuss.