Subtopic: Processing of seeds, spices, fruits and vegetables
Question Statement:
In primary and secondary post-harvest processing of horticultural commodities #3, the practice Processing of seeds, spices, fruits and vegetables ensures:
Options:
(A) Enzyme inactivation, microbial safety, retention of bioactive phytochemicals, and extended shelf life
(B) Accelerated rotting of fruits
(C) Destruction of all vitamins
(D) Browning of food tissues
Answer Key:
A
Step-by-Step Solution & Explanation
Food processing technology principle behind Processing of seeds, spices, fruits and vegetables.