This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Deterioration Factors and their Control”.
1. How do enzymes affect fruit?
a) Acts as a biological catalyst
b) Acts as a preservatives
c) Fights microorganisms
d) Does not have any affect
View Answer
Explanation: The enzymes are the proteins that act as a biological catalyst which speeds up the reaction. It helps in ripening of the food. It also causes the change in the color of the fruits. Enzymes can alter the oxidation process which affects the nutrient content of a fruit.
2. What are the two factors that affect enzyme function?
a) Hydrogen ion concentration and temperature
b) Temperature and pressure
c) Hydrogen ion concentration and water activity
d) Temperature and water activity
View Answer
Explanation: The enzymes depend on the hydrogen ion concentration and the temperature. Hydrogen ion concentration affects the pH of the fruit. The pH of the fruit helps in determining the qualitative properties. The enzymes are highly specific compared to other catalysts.
3. What enzymes are present in bananas?
a) Amylases and glucosidases
b) Amylases and pectinase
c) Glucosidases and pectinase
d) Glucosidases and lipase
View Answer
Explanation: Bananas contains natural digestive enzymes which help in the digestion process. They contain amylases and glucosidases. These enzymes break down complex carbohydrates like starch into smaller and more easily absorbed sugars. It also helps in ripening of the fruit.
4. Does pH affect enzyme activity?
a) True
b) False
View Answer
Explanation: Enzymes are sensitive to pH. When there is a change in the pH of the fruit, it alters the shape of the active site of an enzyme. This leads to the folding of the enzyme molecule and changes its size of the active site. It also affects the charges on the amino acid molecules.
5. Which of the following enzyme is present in pineapple?
a) Papain
b) Bromelain
c) Actinidin
d) Ficin
View Answer
Explanation: Pine apple contains bromelain. It is a proteolytic enzyme. It is used as dietary supplementary. It helps in wound treatment. It is commonly used as a meat tenderizer. It is an effective medication for cardiovascular diseases and high blood pressure.
6. Which of the following enzyme is present in fig?
a) Papain
b) Bromelain
c) Actinidin
d) Ficin
View Answer
Explanation: It is an enzyme derived from figs latex. This enzyme helps in breakdown of the proteins into amino acids and other simple components. It helps in digestion and is supplied as dietary supplement. It acts as a deworming medicine.
7. Which of the following enzyme is present in kiwi?
a) Papain
b) Bromelain
c) Actinidin
d) Ficin
View Answer
Explanation: Actinidin is the main enzyme present in kiwifruit. It helps in the digestive process. It aids in the polysaccharide and oligosaccharide metabolism. It supports the development of flavor and aroma compounds and helps in ripening process.
8. Carrots do not have enzymes
a) True
b) False
View Answer
Explanation: Carrot has beta-carotene oxygenase. This enzyme converts the beta-carotene to vitamin A. They function as accessory photosynthetic pigments. It also acts as scavengers of oxygen radicals for photo protection. They are also essential as a dietary nutrient in animals.
9. What enzyme digests fat?
a) Amylase
b) Lipase
c) Pectinase
d) Proteinase
View Answer
Explanation: Lipase is the enzyme which helps in digestion of fat molecules into smaller molecules. The end products are fatty acids and glycerol. It helps in the absorption of fat into body. Avocados are rich in lipase enzyme. The lipase activity in ripe fruit is sensitive to the chilling temperature.
10. What enzyme digests carbohydrates?
a) Amylase
b) Lipase
c) Pectinase
d) Proteinase
View Answer
Explanation: An amylase is an enzyme that catalyzes the hydrolysis of starch into sugars. The amylase activity depends on the maturity stage of the fruit. The enzyme activity increases with increase in the ripening of the food. Mango consists of amylase enzyme.
11. Which of the following place uses pectinase?
a) Fruit industry
b) Confectionary industry
c) Bakery
d) Rice milling
View Answer
Explanation: Pectinase is an enzyme which breaks down the pectin component. The pectin is a polysaccharide found in plant cell walls. Pectinase is used in the extraction, clarification and depectinization of fruit juices.
12. Which of the following is responsible for cell wall hydrolases in fruits?
a) β -galactosidase
b) Amylase
c) Maltase
d) Lipase
View Answer
Explanation: Enzymes responsible for cell wall hydrolases in fruits are pectineasterase, polygalacturonase, cellulase and β –galactosidase. The fruit cell wall is rich in polysaccharides. These are degraded and solubilized during ripening process. There is a loss of neutral sugars such as galactose and arabinose during the process.
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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