Respiration rate in vegetables is a measure of their metabolic activity. Higher respiration rates generally lead to faster deterioration and spoilage. Factors influencing respiration include temperature, humidity, and the type of vegetable.
Match the following vegetables with their respiration rates : (1) Low-Peas, Moderate-Carrot, High-Garlic (2) Low-Garlic, Moderate-Carrot, High-Peas (3) Low-Carrot, Moderate-Garlic, High-Peas (4) Low-Garlic, Moderate-Peas, High-Carrot
Asked in Food Safety Officer 2022 · Topic: Plant Physiology (Respiration: Glycolysis, Krebs cycle, electron transport chain, oxidative phosphorylation, anaerobic respiration, respiratory quotient.)
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