This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Fruit Senescence”.
1. Which of the following is example of food spoilage through physical cause?
a) Light
b) Enzymatic reaction
c) Bacteria
d) Rodents
View Answer
Explanation: Light is the physical cause of food spoilage. Enzymatic reaction is the chemical cause of the food spoilage. Bacteria are the biological cause of food spoilage. Rodents come under miscellaneous cause of food spoilage. Other physical causes for food spoilage are temperature, relative humidity, mechanical damage.
2. Which of the following is an example of food spoilage through chemical cause?
a) Relative humidity
b) Non enzymatic reaction
c) Yeast
d) Animals
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Explanation: Relative humidity is the physical cause of food spoilage. Non enzymatic reaction is the chemical cause of the food spoilage. Yeast is the biological cause of food spoilage. Animals come under miscellaneous cause of food spoilage. Other Chemical causes for food spoilage are enzymatic reaction, rancidity and chemical interactions.
3. Which of the following is example of food spoilage through microbial cause?
a) Temperature
b) Rancidity
c) Molds
d) Insects
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Explanation: Temperature is the physical cause of food spoilage. Rancidity is the chemical cause of the food spoilage. Molds are the biological cause of food spoilage. Insects come under miscellaneous cause of food spoilage. Other microbial causes for food spoilage are Bacteria and yeast.
4. Which of the following causes destruction of vitamin C?
a) Ascorbic acid oxidase
b) Lipase
c) Lipoxygenase
d) Peroxidase
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Explanation: Ascorbic acid oxidase causes destruction of vitamin C. It is the enzyme that oxidizes ascorbic acid. Ascorbate oxidase is found in apoplast. They have a strong connection between cell metabolism and cell expansion.
5. Which of the following causes hydrolytic rancidity?
a) Ascorbic acid oxidase
b) Lipase
c) Lipoxygenase
d) Peroxidase
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Explanation: Lipases are the enzymes that break down fat the molecule into three fatty acids plus a glycerol molecule. It causes the hydrolytic rancidity. This rancidity produces off odors and flavors resulting from lipid oxidation or lipolysis in presences of water.
6. Which of the following causes destruction of vitamin A?
a) Ascorbic acid oxidase
b) Lipase
c) Lipoxygenase
d) Peroxidase
View Answer
Explanation: Lipoxygenase causes destruction of vitamin A. Lipoxygenase enzymes are isolated from plants, animals, fungi. Lipoxygenases catalyze the oxygenation of polyunsaturated fatty acids like arachidonic acid and linoleic acid. The most common substrate of mammalian lipoxygenases is arachidonic acid
7. Which of the following causes browning?
a) Ascorbic acid oxidase
b) Lipase
c) Lipoxygenase
d) Peroxidase
View Answer
Explanation: Peroxidase causes browning. It is mainly seen in fruits. The function of peroxidase is to break down hydrogen peroxide. The hydrogen peroxide is one of the toxins produced as a byproduct of using oxygen for respiration.
8. Which of the following causes over tenderization?
a) Ascorbic acid oxidase
b) Lipase
c) Proteases
d) Peroxidase
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Explanation: Proteases are seen in foods like eggs, crab, lobster and flour. It causes the over tenderization in meat products. It also reduces the shelf life of the product. It also reduces the gluten network formation.
9. What are the end products in alcohol fermentation?
a) Ethanol, carbon dioxide
b) Lactic acid, ethanol
c) Carbon dioxide, lactic acid
d) Ethanol, acetic acid
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Explanation: The end products in alcohol fermentation are ethanol and carbon dioxide. It is also called as ethanol fermentation. It is a biological process which converts sugars like glucose, fructose, and sucrose into cellular energy. It produces energy in the form of ATP that is used during metabolic activities under anaerobic conditions.
10. What are the end products in mixed acid fermentation?
a) Ethanol, carbon dioxide, formic acid
b) Lactic acid, ethanol, formic acid
c) Carbon dioxide, lactic acid, formic acid
d) Ethanol, acetic acid, lactic acid
View Answer
Explanation: The end products in mixed acid fermentation are lactic acid, acetic acid, carbon dioxide, hydrogen and ethanol. It is the biological process where a six-carbon sugar like glucose is converted into a complex and variable mixture of acids. It is an anaerobic fermentation reaction. It is commonly seen in bacteria.
11. What is putrefaction?
a) Anaerobic breakdown of proteins
b) Aerobic breakdown of proteins
c) Anaerobic breakdown of carbohydrates
d) Aerobic breakdown of carbohydrates
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Explanation: Putrefaction is anaerobic breakdown of proteins. It produces foul-smelling compounds such as hydrogen sulfide and amines. It is the decay of the organic matter by the action of microorganisms. Enzymes of microorganism hydrolyzed protein into polypeptide and produces simpler compounds like amino acids.
12. Which of the following causes softening of fruits?
a) Pectin degradation
b) Lipolysis
c) Proteolysis
d) Oxidation
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Explanation: Pectin degradation causes softening of fruits. The metabolites of the pectin degradation cause off-flavors or the textural changes resulting in sensory rejection. The enzymes involved in the degradation of pectin are polygalacturonase, pectinesterase and pectin lyases.
13. How do fruits decompose?
a) Bacteria
b) Yeast
c) Fungi
d) Bacteria, fungi, yeast
View Answer
Explanation: Fruit decomposes due to bacteria, fungi, and other microbes. They invade the fruit and secrete enzymes that cause rotting. It is also influenced by environmental factors like oxygen and water. Temperature plays an important role in extending the shelf life of the product.
14. Is fruit rotting a chemical change?
a) True
b) False
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Explanation: The rotting of fruit is a chemical reaction. This is because when fruit spoils, an enzymatic reaction occurs. Due to this enzymatic reaction, molecular change takes place. This leads to the destruction of the structure of the product. The bonds are disrupted which helps tin he microbial invasion.
15. What kind of fruit rots the fastest?
a) Banana
b) Yam
c) Apple
d) Orange
View Answer
Explanation: Fruit like banana rots the fastest in both room temperature and refrigerator. The apple rots the slowest in room temperature and refrigerator. A damaged or bruised banana will produce an even higher amount of ethylene. High amounts of ethylene cause the yellow pigments in bananas to decay into brown spots.
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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