Horticulture - Study Mode

[#786] Which of the following variety is resistant to little leaf of brinjal
Correct Answer

(B) Pusa purple round

Explanation

Solution: Pusa purple round is the variety that is resistant to the little leaf of brinjal. It is an early maturing and long-fruited type variety. Fruits are small, dark purple and borne in clusters. The crop is ready for picking 75 days after transplanting. Variety is resistant to little leaf disease under natural conditions.

[#787] The percentage of sugar for complete preservation of fruits in jam is
Correct Answer

(D) 70%

Explanation

Solution: The percentage of sugar for the complete preservation of fruits in jam is 70% . Jam should have a fruit content of at least 40 percent and a total sugar content of not less than 68 percent to prevent mould growth after opening the jar. Jams contain 0.5 - 0.6 percent acid and inverted sugar should not be more than 40 percent. The abundance of sugar helps mask the sour taste of the citric acid found in the lemon juice.

[#788] Kunwari is the variety of
Correct Answer

(C) Cauliflower

Explanation

Solution: Kunwari is a variety of Cauliflower . It is released by Punjab Agricultural University, Ludhiana. It is an early variety suitable for growing in Punjab, Haryana, Himachal Pradesh and Delhi. The leaves are bluish green. Curds are semi-spherical with an even surface and ready for harvesting from mid-September to mid-October.

[#789] Neer vazhai is a malady of
Correct Answer

(C) Banana

Explanation

Solution: Neer vazhai is a malady of banana . Neer Vazhai (Neer = water and vazhai = banana) is a malady of unknown etiology. The fruits ooze out watery fluid when cut. It affects Nendran bananas in Tamil Nadu. Infested plants show poor plant growth, delayed shooting, a lanky bunch with few hands and immature unfilled fingers.

[#790] An important ingredient of Panchkutta vegetable is
Correct Answer

(C) Cucurbit

Explanation

Solution: An important ingredient of Panchkutta vegetables is cucurbit . Panchkuta ki Sabzi is essentially made up of 5 prime ingredients. Another Rajasthani delicacy is used for breaking a Jain fast (parna). This curry primarily consists of 5 ingredients - Ker, Sangri, Amchur, Gunda and Kumati hence the name Panchkutta.