This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Chemical Changes”.
1. What happens during ripening process?
a) Starch is converted to sugar
b) Protein is converted to amino acids
c) Lipids are converted to fatty acids
d) Dietary fiber metabolism
View Answer
Explanation: Ripening is a development process in fruits that makes it suitable for consumption. The fruit becomes sweeter and softer. During ripening process the starch is converted to sugar. It attains its full flavor and aroma. Based on ripening behavior, the fruits are classified into climacteric and non-climacteric.
2. Which of the following is an example for climatic fruits?
a) Apple
b) Grapes
c) Orange
d) Pineapple
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Explanation: Apple is an example for climatic fruits. These fruits show dramatic increase in the respiration rate during ripening process and responds to ethylene gas for ripening. Grapes, orange and pineapple are examples of non-climatic fruits.
3. Which of the following is an example for non-climatic fruits?
a) Apple
b) Grapes
c) Banana
d) Mango
View Answer
Explanation: Grapes is an example for non-climatic fruits. These fruits do not increase in the respiration rate during ripening process and does not responds to the ethylene gas for ripening. Apple, banana and mango are examples of climatic fruits.
4. What happens to the total organic acids during ripening process?
a) Increases
b) Decreases
c) Remains constant
d) Increases and then decrease
View Answer
Explanation: The total organic acids in fruits are malic acid, citric acid and quinic acid. These acids are decreased during the ripening process of fruits. The decline in the total organic acids content during ripening process is mainly due to an increase in cell membrane permeability in the fruits.
5. Pigments do not undergo any degradation during ripening process.
a) True
b) False
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Explanation: Pigments undergo degradation process during ripening. Degradation of chlorophyll pigment results in anthocyanins or carotenoids. Phenylalanine ammonia lyase and flavone synthase are the key enzymes for synthesis of anthocyanins. Biosynthesis of carotenoids lycopene acts as the precursor of β- carotene.
6. Which of the following is used for ripening process?
a) Ethylene
b) Calcium carbide
c) Sodium carbonate
d) Potassium carbonate
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Explanation: Ethylene is a natural plant hormone that the fruit itself produces as it ripens. Ethrel or ethaphon are exposed to unripe fruit in a minimum dose that stimulate the natural ripening process. The use of ethylene is permitted under Food and Drug Administration. Calcium carbide is banned under Rule 44-AA of Prevention of Food Adulteration Rules, 1955.
7. Which of the following factor does not control the commercial ripening process in fruits?
a) Pressure
b) Temperature
c) Relative humidity
d) Ethylene concentration
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Explanation: The most important factors in commercial ripening process in fruits are Temperature control, relative humidity control, and ethylene concentration. Apart from these factors, air circulation plays an important aspect for the ripening process. The temperature should be optimum or else it can lead to growth of the microorganisms.
8. Which of the following is a good absorbent of ethylene?
a) Potassium permanganate
b) Sodium carbonate
c) Ammonium sulphate
d) Calcium carbonate
View Answer
Explanation: Potassium permanganate is a good absorbent of ethylene. It degrades ethylene to carbon dioxide and water. This results in an increase of carbon dioxide content at storage atmosphere. It therefore delays the ripening process. The shelf life of the fruits is increased. It also destroys the surface microbes on the fruits.
9. Which of the following statements are true with respect to ripening process?
Statement 1: There is no production of volatile compounds.
Statement 2: Chlorophyll degradation takes place during ripening process.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: Some of the changes during ripening are chlorophyll degradation and hydrolysis of Starch to sugar. It also undergoes textural softening. The cell wall is degraded during this process. There is a production of volatiles compound in the fruits.
10. What is the end product in chlorophyll degradation?
a) Chlorins
b) Pheoporbide
c) Chlorophyllin
d) Phaeophytin
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Explanation: Chlorins and purpurins are the end products in chlorophyll degradation. Chlorophyll is converted to phaeophytin by removal of magnesium ions. Chlorophyll is converted to chlorophyllin by the enzyme called chlorophyllase. Pheoporbide is an intermediate compound and is brown in color.
11. What is the flavoring compound in an overripe banana?
a) Isopentanol
b) Eugenol
c) Citral
d) Valencene
View Answer
Explanation: The flavoring compound in an overripe banana is isopental. The flavoring compound in an ripe banana is eugenol. The flavoring compound in lemon is citral. The flavoring compound in orange is valencene.
12. What is the flavoring compound in orange?
a) Isopentanol
b) Eugenol
c) Citral
d) Valencene
View Answer
Explanation: The flavoring compound in orange is valencene. The valencene is highly valued in the food industry. It acts as an anti-inflammatory agent and has good anti-allergic properties. It is used as flavoring agent and coloring agent in foods and cosmetics.
13. What is the flavoring compound in grape fruit?
a) Nootakatone
b) Eugenol
c) Citral
d) Methyl propionate ester
View Answer
Explanation: The flavoring compound in garpe fruit isNootakatone. The flavoring compound in banana is eugenol. The flavoring compound citral is present in the lemon. The flavoring compound in pineapple is methyl propionate ester.
Sanfoundry Global Education & Learning Series – Fruits Processing.
To practice all areas of Fruits Processing, here is complete set of 1000+ Multiple Choice Questions and Answers.
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