Horticulture preparation for Chhattisgarh vyapam RHEO:
Instructions:
This page contains a list of botany-related questions and their corresponding answers. Click on each question to reveal the answer.
निर्देश: इस पृष्ठ में वनस्पति विज्ञान से संबंधित प्रश्नों और उनके संबंधित उत्तरों की एक सूची है। उत्तर दिखाने के लिए प्रत्येक प्रश्न पर क्लिक करें।
Horticulture Questions and Answers "Click to answer"
Q: Yellow colour in papaya is due to
Caricaxanthin
Q: Redness of apple is due to
Anthocyanin
Q: Red colour in tomato is due to
Lycopene
Q: Red colour in chilli is due to
Capsanthin
Q: Pungency in chilli is due to
Capsaicin
Q: Orange colour in carrot is due to
Carotene
Q: Red colour in carrot is due to
Anthocyanin
Q: Yellow colour in turmeric is due to
Curcumin
Q: Bitterness in bitter gourd is due to
Momordicin
Q: Yellow colour of onion is due to
Quercetin
Q: Red colour in onion is due to
Anthocyanin
Q: Pungency in onion is due to
Allyl propyl di-sulphide
Q: Pungency in raphanus is due to
Isocyanate
Q: Pungency in mustard is due to
Glucosinolates
Q: Pungency in garlic is due to
Allicin
Q: Green colour in potato tuber due to
Chlorophyll or Solanin
Q: Sour taste of gram leaves is due to
Malic acid / Oxalic acid
Q: Pungency in pepper is due to
Capsaicinoids Oleoresin
Q: Pungency in cabbage leaves due to
Sinigrin