4
Arrange the following vegetable crops from low to high rate of water loss during post-harvest handling
(A) . Cabbage
(B) . Tomato
(C) . Summer squash
(D) . French bean
Choose the correct answer from the options given below:
EXPLANATION
Maturity Standards, Respiration Kinetics & Wa
- Rate of Postharvest Water Loss in Vegetables:
- Regulated by surface area-to-volume ratio, cuticle thickness, and stomatal frequency.
- Ascending Order of Transpiration / Water Loss (Low to High):
- Tomato (B): Protected by thick, continuous, waxy cuticle and devoid of stomata on fruit pericarp (lowest rate of water loss).
- Cabbage (A): Outer waxy leaves insulate compact inner head tissues.
- French bean (D): Tender pod epidermis with active stomata.
- Summer squash (C): Thin, tender, permeable skin with immense surface evaporation (highest rate of water loss).
- Sequence: (B) $\rightarrow$ (A) $\rightarrow$ (D) $\rightarrow$ (C).
- Correct Option: Option 3 ((B), (A), (D), (C)).
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