Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• Which chemical is used for controlling sprouting of onions in storage?
• For low sugar content, potato tubers are stored at:
• For longer storage of cucumber fruits, the temperature should be:
• The limiting amino acid in green vegetables is:
• Which is the staple vegetable in the Indian diet?
• Which bean is used for extraction of gum?
• Chillies are a rich source of:
• Vegetables are subjected to drying after:
• Yellow-colored vegetables are a rich source of:
• Toddy from coconut is prepared by:
• According to FPO, the maximum limit of SO₂ allowed in squashes and cordials is:
• The toxicity of SO₂ increases at:
• Concentration of SO₂ in concentrated juice is:
• Enzyme responsible for converting pectin into pectic acid is:
• The term “Climacteric” was first used by:
• O₂ requirement for Apple storage in Controlled Atmosphere (CA) is:
• Storage temperature for Asparagus is:
• Vegetable which is not blanched before drying:
• Moisture content in dried vegetables is:
• Vitamin which is not found in Fruits and Vegetables:
• Best maturity index of orange is:
• Bacteria used to absorb ethylene from storage chambers is:
• Toughening effect on canned beans is due to:
• Agricultural Produce (Grading and Marketing) Act (1937) is also:
• The term “three-quarterful or full three-quarter” denotes fruit maturity in:
• During controlled atmospheric storage, composition of which gases is controlled?
• At which pH fruits and vegetables are divided into acidic and non-acidic for thermal processing:
• In pre-cooling, water is mostly removed by:
• Albinism is a physiological disorder of:
• Calliper grade is the maturity measurement for:
• Formation of abscission layer is a maturity index of:
• Maturity index for Avocado is:
• Which of the following is biodegradable plastic?
• As fruits mature, specific gravity will:
• ‘Solidity’ is the maturity index for:
• Which plant hormone is considered a ripening agent?
• Maximum density of water is at:
• Guava fruit is botanically known as:
• In onion, pink color is due to:
• Secondary metabolites: