Browning in cauliflower is corrected by

A. Ammonium molybdate

B. Boric acid

C. Zinc sulphate

D. Urea

Answer: Option B

Solution(By Examveda Team)

Browning in cauliflower is corrected by boric acid.
Browning is a common problem in cauliflower. In this the stem becomes hollow and the curd becomes brown. Affected curds develop a bitter taste. Browning occurs because of the deficiency of boron.
This condition may be controlled by the application of borax or sodium borate (boric acid) @ 20 kg per hectare. In case of acute deficiency, spray of 0.25 to 0.50% solution of borax @ 1 - 2 kg/ac will give satisfactory results.