फल एवं सब्जी परिरक्षण व मूल्य संवर्धित उत्पाद

Which one of the following chemicals is NOT used in the preservation of fruit products?

Based on the passage given below, answer the question that follows :

Most of the fruits are perishable. Heavy weight, larger volume and delicacy are the threats in transport, storage and marketing of the fruits. We can overcome these problems by way of preservation. Preservation is nothing but a technique of extending storage life of the product without deterioration in its edible quality for its future use. Principles involved in preservation are prevention or delay of microbial decomposition, prevention or delay of self decomposition of the product and prevention or minimizing damages by insect pests and diseases. Physical methods, chemical methods and asepsis are the different methods of preservation. Jam, jelly and pickles are the preserved products of fruits.

Which of the following is NOT a principle involved in the preservation process?

Based on the passage given below, answer the question that follows :

Most of the fruits are perishable. Heavy weight, larger volume and delicacy are the threats in transport, storage and marketing of the fruits. We can overcome these problems by way of preservation. Preservation is nothing but a technique of extending storage life of the product without deterioration in its edible quality for its future use. Principles involved in preservation are prevention or delay of microbial decomposition, prevention or delay of self decomposition of the product and prevention or minimizing damages by insect pests and diseases. Physical methods, chemical methods and asepsis are the different methods of preservation. Jam, jelly and pickles are the preserved products of fruits.

Which one of the following is a recognized method of preservation mentioned in the passage?

Based on the passage given below, answer the question that follows :

Most of the fruits are perishable. Heavy weight, larger volume and delicacy are the threats in transport, storage and marketing of the fruits. We can overcome these problems by way of preservation. Preservation is nothing but a technique of extending storage life of the product without deterioration in its edible quality for its future use. Principles involved in preservation are prevention or delay of microbial decomposition, prevention or delay of self decomposition of the product and prevention or minimizing damages by insect pests and diseases. Physical methods, chemical methods and asepsis are the different methods of preservation. Jam, jelly and pickles are the preserved products of fruits.

Which one of the following is NOT a preserved product of fruits?

Based on the passage given below, answer the question that follows :

Most of the fruits are perishable. Heavy weight, larger volume and delicacy are the threats in transport, storage and marketing of the fruits. We can overcome these problems by way of preservation. Preservation is nothing but a technique of extending storage life of the product without deterioration in its edible quality for its future use. Principles involved in preservation are prevention or delay of microbial decomposition, prevention or delay of self decomposition of the product and prevention or minimizing damages by insect pests and diseases. Physical methods, chemical methods and asepsis are the different methods of preservation. Jam, jelly and pickles are the preserved products of fruits.

Which term describes the technique of extending the storage life of a product without deterioration in its quality?

Based on the passage given below, answer the question that follows :

Most of the fruits are perishable. Heavy weight, larger volume and delicacy are the threats in transport, storage and marketing of the fruits. We can overcome these problems by way of preservation. Preservation is nothing but a technique of extending storage life of the product without deterioration in its edible quality for its future use. Principles involved in preservation are prevention or delay of microbial decomposition, prevention or delay of self decomposition of the product and prevention or minimizing damages by insect pests and diseases. Physical methods, chemical methods and asepsis are the different methods of preservation. Jam, jelly and pickles are the preserved products of fruits.

The problems of fruits during transport, storage, and marketing can be overcome by: