Horticulture MCQ Question and Answer | Agriculture MCQ Question

The patented chocolate coloured variety of Rose is Mohini.
Mohini is a variety of roses, having unusual chocolate colour. This is a cluster-flowered hypertriploid (2n = 22 or 21 + 1) or trisomic which has characteristics of Wichuraina like glossy green leaves has been obtained by crossing Sea Pearl (4x) and Schola (2x) while its sister seedling 'Prema' is triploid. The additive gene action of the additional chromosome is responsible for the chocolate brown colour.

Ripening mutants rin, nor, CNr is found in Tomato.
Tomato fruit ripening is regulated by transcription factors (TFs), their downstream effector genes, and the ethylene biosynthesis and signaling pathway. Spontaneous non-ripening mutants ripening inhibitor (rin), non-ripening (nor), and Colorless non-ripening (Cnr) correspond with mutations in or near the TF-encoding genes MADS-RIN, NAC-NOR and SPL-CNR, respectively.

Protein is found in abundance in Pea and beans.
Peas (Pisum sativum) and faba beans (Vicia faba) are good sources of plant proteins for being used in human consumption. Pea protein is a relatively new type of plant protein and has been used as a functional ingredient in the global food industry. Pea protein includes four major classes (globulin, albumin, prolamin and glutelin), in which globulin and albumin are major storage proteins in pea seeds.
Many beans and pulses contain lectins, which are proteins that are potentially toxic to humans.

Vegetables are a rich source of minerals.
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including flowers, fruits, stems, leaves, roots and seeds.
Foods that naturally are nutrient-rich include fruits and vegetables. They supply dietary fiber and are important sources of essential vitamins, minerals, and trace elements. Particularly important are the antioxidant vitamins A, C and E.

Karonda (Carrisa Carandus) belongs to family Apocynaceae.
Carissa carandas is a species of flowering shrub in the family Apocynaceae. It produces berry-sized fruits that are commonly used as a condiment in Indian pickles and spices. It is a hardy, drought-tolerant plant that thrives well in a wide range of soils.
Carissa carandas are rich in iron, vitamin C, vitamins A, calcium and phosphorus.

The Indian Institute of Vegetable Research is located in Varanasi.
The ICAR- Indian Institute of Vegetable Research was established in the year 1999 in Varanasi which is the leading institute on vegetable research in India. The institute carries out research activities through 3 divisions viz. Vegetable Improvement, Vegetable Production and Vegetable Protection.

Rupali variety of tomato is developed by IAHS.
This hybrid has been developed by IAHS, Bangalore. Plants are determinate and tolerant to bacterial wilts. Fruits are orange-red, oblong, 90 g of average weight, a firm with 5.6% of TSS; gives an average yield of 79.5 t/ha.

Sardar (L-49) is not a variety of bananas, whereas lal velchi, Poovan and Mauritius are a variety of bananas.
Sardar (L-49) is variety of Guava. It is available throughout the year except during the summer season. Being very hardy, it gives an assured crop even with very little care. Its cost of production is also low because its requirements for fertilizer, irrigation and plant protection are not much.

Kt-1 is a variety of capsicum, while Kt-4 is a variety of brinjal resistant to bacterial wilt.
Kt-1 is a variety of capsicum and is evolved at IARI sub station Katrain. It is high yielding f1 hybrid resistant to anthracnose and fruit rot disease.
Kt-4 is a variety of brinjal developed at Regional Station, Katrain of IARI. Fruits are cylindrical, borne in clusters of 3 - 5. The average yield is 37 tones/ha. It is resistant to bacterial wilt.

An important vegetable crop belonging to the botanical family Asteraceae is Artichoke.
Artichoke, (Cynara cardunculus, variety Scolymus), also called globe artichoke or French artichoke, large thistlelike perennial plant of the aster family (Asteraceae) grown for its edible flower buds.
The edible portion of the plant consists of the flower buds before the flowers come into bloom. Cooked unsalted artichoke is 82% water, 12% carbohydrates, 3% protein and 3% fat.