Horticulture - Study Mode

[#876] Aroma containing compound in cucumber is
Correct Answer

(D) Nonadienal

Explanation

Solution: The aroma containing the compound in cucumber is Nonadienal . It is an organic compound that is classified as a doubly unsaturated derivative of nonanal. The molecule consists of α, β-unsaturated aldehyde with an isolated alkene group. The compound has attracted attention as the essence of cucumbers, but it is also found in bread crust and freshly cut watermelon.

[#877] Seed (tuber) rate per hectare of potato (quintal) is
Correct Answer

(C) 10

Explanation

Solution: The seed (tuber) rate per hectare of potato (quintal) is 10. Potato is mostly cultivated by planting tubers. The purity of the cultivars and healthy seed tubers are the primary requirements for a successful crop. The tuber seed should be disease free, well-sprouted and 30 - 40 g each in weight. It is advisable to use the entire seed tuber for planting. The seed rate of potatoes depends upon the season of planting, duration, seed size, spacing, etc.

[#878] Black tip in mango is a physiological disorder due to
Correct Answer

(B) Carbon monoxide

Explanation

Solution: Black tip in mango is a physiological disorder due to Carbon monoxide. It is a serious disorder, particularly in the cultivar Dasheri. The affected fruits become unmarketable and reduce the yield to a considerable extent. The damage to the fruits gets initiated right at the marble stage with a characteristic yellowing of tissues at the distal end. The black tip is a serious disorder that occurs in orchards located close to brick kilns. Gases like carbon monoxide, sulphur dioxide, and ethylene constituting the fumes from the brick kiln are known to damage the growing tip of fruits and give rise to the symptoms of the black tip.

[#879] Major aroma component in cooked cabbage is
Correct Answer

(A) Dimethyl trisulphide

Explanation

Solution: The major aroma component in cooked cabbage is Dimethyl trisulphide . Dimethyl trisulfide (DMTS) is an organic chemical compound and the simplest organic trisulfide, with the chemical formula CH 3 SSSCH 3 . Dimethyl trisulfide was identified as a major aroma component in cooked Brassicaceous vegetables. It is proposed that the strong unpleasant aroma which is characteristic of overcooked Brassicaceous vegetables is due to the gradual loss of pleasant volatile components and resultant “unmasking” of the unpleasant sulfur components.

[#880] Flavour in cabbage leaves is due to the glycoside
Correct Answer

(B) Sinigrin

Explanation

Solution: Flavour in cabbage leaves is due to the glycoside Sinigrin. Cabbage ( Brassica oleracea var capitata) is a small, leafy biennial producing a compact globular mass of smooth or crinkled leaves wrapped over each other known as head. The outer leaves are generally larger than the inner. Flavour in cabbage leaves is due to the glycoside sinigrin . Cabbage contains goitrogens which cause enlargement of thyroid glands. The major cabbage-producing states are Uttar Pradesh, Odisha, Bihar, Assam, West Bengal, Maharashtra and Karnataka.