New Enroll in RBI Grade B New Batch - Starts on May 21

    Question

    The primary reason behind the bitterness in

    brinjal?
    A Presence of glycoalkaloids Correct Answer Incorrect Answer
    B High copper content Correct Answer Incorrect Answer
    C Elevated polyphenol oxidase activity Correct Answer Incorrect Answer
    D Increased iron concentration Correct Answer Incorrect Answer
    E None of the above Correct Answer Incorrect Answer

    Solution

    The bitterness in brinjal is attributed to the presence of glycoalkaloids, which varies from 0.4 to 0.5 mg per 100 g of fresh weight

    Practice Next