Horticulture MCQ Question and Answer | Agriculture MCQ Question

A hypoglycemic ingredient (blood sugar lowering) in the bitter gourd is Charatin.
Bitter melon notably contains phyto-nutrient, polypeptide-P, and plant insulin known to lower blood sugar levels. In addition, it also contains a hypoglycemic agent called charantin. Charantin increases glucose uptake and glycogen synthesis in the cells of the liver, muscle and adipose tissue.

Bitterness in cucurbits is due to the presence of Cucurbitacin.
The bitter taste is caused by the presence of terpenoid compounds called cucurbitacins, named for the cucumber and squash family of plants called cucurbits. Cucumbers produce cucurbitacins as a defense against insects, fungus and herbivores.

The seed rate of TPS recommended for planting 1-hectare land is 150 grams.
TPS is true potato seed, the name given to the seeds from potato fruits, which breeders can use to develop new varieties.
Seed rate is the quantity of seed of a crop that is required to sow a unit area of land for optimum crop production.

Lemon is a fruit that is not suitable for jam making.
Lemons vary in ripeness and therefore the amount of acid might not be adequate for the jam to achieve the proper set.
Only a few fruits contain a sufficient amount of pectin and acid to produce good jelly or jam. Pectin is very much required for making jams.

Puffy fruit in tomatoes is caused by a Physiological disorder.
Tomato puffiness is slab-sided fruit with hollow gaps between the outer wall and locules and a reduced number of seeds. It is caused by extreme environmental conditions such as high or low temperature.
Puffiness results from incomplete pollination, fertilization, or seed development often as a result of cool temperatures that negatively impact fertilization.

The element constituent of amino acid, Sulphur is essential for the synthesis of protein.
Sulphur-containing amino acids include methionine, cysteine, homocysteine, and taurine. Methionine and cysteine are classified as proteinogenic, canonic amino acids incorporated in protein structure.
Sulphur amino acids contribute substantially to the maintenance and integrity of the cellular systems by influencing the cellular redox state and the capacity to detoxify toxic compounds, free radicals and reactive oxygen species.

International Registration Authority for Roses is located in the USA.
An International Cultivation Registration Authority (ICRA) is an organization responsible for ensuring that the names of plant cultivars and cultivar groups are defined and not duplicated.
The ICRA system depends upon the cooperation of all involved with the creation and marketing of new plants.

The effectiveness of wind break is up to 4 times its height.
Important factors related to the efficiency of windbreaks are height, length, vegetation density, number of rows, continuity, orientation and species composition.
On the windward side of a windbreak, wind speed reductions are measurable upwind for a distance of 2 to 4 times the height of the windbreak.

Recommended level of Sodium benzoate for the preservation of fruit juices is 0.06 - 0.1%.
Sodium benzoate is a preservative added to some sodas, packaged foods, and personal care products to prolong shelf life.
It’s an odorless, crystalline powder made by combining benzoic acid and sodium hydroxide. Benzoic acid is a good preservative on its own, and combining it with sodium hydroxide helps it dissolve in products.
Sodium benzoate is a very common additive used in acid foods juices (pH lower than 4.5). It is safe for humans and its limit in fruit juices is 0.13%, varying from country to country.

Serpentine layering is followed in the propagation of Muscadine grapes.
Serpentine layering is a method of layering which is used chiefly with woody vines and in which the stem to be propagated is laid on the ground and covered with earth at intervals to induce rooting of the buried sections which are later separated to form new plants.
The texture of muscadines is softer and they taste sweeter than conventional supermarket grapes. These are used to make wine, juices, jellies, jams and sauces.