FOOD week 6-1 Biochemistry and Physiology of Fruits and Vegetables

Which country supplies most of the domestic demand for fruits and vegetables in Australia?

What is the goal of the AUSVEG HIA strategy paper 2017?

Which of the following is NOT a factor affecting the quality of fruits and vegetables?

What is the Horticulture Sustainability Goal in relation to Australian-grown horticultural produce?

What is the main purpose of understanding the processes affecting the quality and shelf life of fruits and vegetables?

Which type of metabolic reactions require energy input from reduced nucleotides such as ATP and NADPH?

What type of reactions release energy as kinetic energy?

Which process traps energy into potential energy bound up in reduced sugars?

Which component of fruits and vegetables has a key role in texture and viscosity of products?

What happens to pectin during ripening and softening processes?

Which polysaccharide forms the framework of microfibrils in cell walls?

What proportion of the polysaccharides in fruits and vegetables is cellulose?

Which of the following is NOT a factor affecting the quality of fruits and vegetables?

What is the Horticulture Sustainability Goal in relation to Australian-grown horticultural produce?

Which component is the major contributor to flavor in fruits and vegetables?

Which part of the plant stores starch in large quantities?

What does TSS stand for in the context of fruit maturity testing?

What is the main transport sugar around the plant?

What percentage of soluble solids in many fruits is water soluble?

Which of the following substrates can be degraded to release CO2, H2O, ATP, and heat through respiration?

In the absence of oxygen, which of the following substances can be produced during respiration?

Which type of tissue has the highest respiration rate?

Which of the following is considered a developing organ with a high respiration rate?

Which type of tissue has the lowest respiration rate?

Which of the following is true about the respiration rate of perishable produce at different temperatures?

What effect does low oxygen have on the respiration rate of perishable produce?

What effect does high carbon dioxide have on the respiration rate of perishable produce?

What is the purpose of controlled atmosphere (CA) storage for perishable produce?

What effect does mechanical damage have on the respiration rate of perishable produce?

Which hormone is responsible for the characteristic rise in respiration rate during fruit ripening?

What is the term used to describe the increase in respiration rate and CO2 production during fruit ripening?

How are fruits classified based on their response to ethylene?

Which of the following fruits is classified as climacteric?

Which of the following fruits is classified as non-climacteric?

Which of the following fruits is classified as both climacteric and non-climacteric?

Which of the following changes occur during the ripening process of fruits?

What is the main factor that determines the shelf-life and storability of harvested fruits?

Which of the following factors affects the respiration rate of harvested fruits?

What is the relationship between the respiration rate of a harvested product and its deterioration?

What is the main purpose of reducing the respiration rate of harvested fruits?