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Questions and Answers
What is one of the significant effects of respiration in fresh produce?
What is one of the significant effects of respiration in fresh produce?
- Enhancement of taste quality
- Greater nutritional value
- Loss of substrates (correct)
- Increase in moisture content
Why is the reduction of oxygen concentration beneficial in controlling respiration rate?
Why is the reduction of oxygen concentration beneficial in controlling respiration rate?
- It increases the respiration rate
- It has no effect on respiration rate
- It decreases the respiration rate (correct)
- It enhances the taste of the produce
What does the accumulation of carbon dioxide due to respiratory metabolism indicate?
What does the accumulation of carbon dioxide due to respiratory metabolism indicate?
- Decreased shelf life
- Improved taste quality
- Increased nutritional content
- Harmful effect on produce (correct)
How does the heat generated from respiration impact the storage of fresh produce?
How does the heat generated from respiration impact the storage of fresh produce?
How is respiration rate related to the storage potential of plant produce?
How is respiration rate related to the storage potential of plant produce?
What does the respiratory process indicate in living produce?
What does the respiratory process indicate in living produce?
What does a higher respiration rate generally indicate for fresh fruits and vegetables?
What does a higher respiration rate generally indicate for fresh fruits and vegetables?
How does respiration influence the physiological processes related to fresh fruits and vegetables?
How does respiration influence the physiological processes related to fresh fruits and vegetables?
What is the significance of respiration in providing intermediates for pigment synthesis and flavor development?
What is the significance of respiration in providing intermediates for pigment synthesis and flavor development?
How does the respiratory quotient (RQ) provide information on the substrates used in the respiratory pathway?
How does the respiratory quotient (RQ) provide information on the substrates used in the respiratory pathway?
What does an RQ value below 1 typically indicate?
What does an RQ value below 1 typically indicate?
Why would extremities in respiration rate lead to a loss of quality in fruits and vegetables?
Why would extremities in respiration rate lead to a loss of quality in fruits and vegetables?
What is the term used to describe the heat generated during respiration in fruits and vegetables?
What is the term used to describe the heat generated during respiration in fruits and vegetables?
Which type of respiration pathway is the preferred energy-producing pathway in fruits and vegetables?
Which type of respiration pathway is the preferred energy-producing pathway in fruits and vegetables?
What happens to pyruvic acid produced during glycolysis under anaerobic conditions?
What happens to pyruvic acid produced during glycolysis under anaerobic conditions?
How does anaerobic respiration compare to aerobic respiration in terms of energy production?
How does anaerobic respiration compare to aerobic respiration in terms of energy production?
What physiological disorders are associated with high concentrations of fermentative metabolites in fruits and vegetables?
What physiological disorders are associated with high concentrations of fermentative metabolites in fruits and vegetables?
What is the term for the oxygen concentration at which anaerobic respiration begins?
What is the term for the oxygen concentration at which anaerobic respiration begins?
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