Which of the following mechanical textural attributes denote the response of a fruit/vegetable to different types of forces?
Choose the correct answer from the options given below:
Choose the correct answer from the options given below :
|
List - I
Commodity
|
List - II
Effects of ethylene
|
||
|---|---|---|---|
| A | *Daucus carota* *Daucus carota* | I | Toughness Toughness |
| B | *Dianthus caryophyllus* *Dianthus caryophyllus* | II | Isocoumarin formation Isocoumarin formation |
| C | *Asparagus officinalis* *Asparagus officinalis* | III | Russet spotting Russet spotting |
| D | *Lactuca sativa* *Lactuca sativa* | IV | Sleepiness Sleepiness |
Choose the correct answer from the options given below :
|
List - I
Product
|
List - II
Maximum moisture content
|
||
|---|---|---|---|
| A | Pistachio nut Pistachio nut | I | 3 per cent 3 per cent |
| B | Raisins Raisins | II | 15 per cent 15 per cent |
| C | Dates Dates | III | 7 per cent 7 per cent |
| D | Grated Desiccated Coconut Grated Desiccated Coconut | IV | 30 per cent 30 per cent |
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