Which of the following growth regulator is recommended for the maintenance of freshness in cut leafy vegetables?

Which of the following growth regulator is recommended for the maintenance of freshness in cut leafy vegetables? Correct Answer Cytokinin

Cytokinin is the growth regulator that is recommended for the maintenance of freshness in cut leafy vegetables.
Cytokinin is the plant hormone that is found to have profound effects in delaying the ageing of plants and thus increases the shelf life of vegetables and fruits.
It promotes cell division and increases cell expansion during the proliferation and expansion stages of leaf cell development, respectively.
Bissoy MCQ

Related Questions

Statements : All fruits are vegetables. All pens are vegetables. All vegetables are rains.

Conclusions :
I. All fruits are rains.
II. All pens are rains.
III. Some rains are vegetables.
The quantity of leafy vegetables recommended by dieticians to be consumed daily for a balanced diet is
What are the conditions to be satisfied by a voltage source for using it in switching regulator. i. It must supply the required output power and the losses associated with the switching regulator ii. It must be large enough to supply sufficient dynamic range line and load variations iii. It must be sufficient high to meet the minimum requirement of the regulator system to be designed iv. It may be required to store energy for a specified amount of time during power failure especially if the system is designed for a computer power supply.
Which of the following is used as precooling method for leafy vegetables?
Assertion (A) Green leafy vegetables should be cooked in open pan to retain its green colour.
Reason (R) The formation of dark green colour is brought about by the reaction of iron and sulphur present in it which forms Ferrous Sulphide.
Green leafy vegetables.............................almost all the required amounts of vitamin A for a person per day.
Oxalic acid in leafy vegetables reduce the bio-availability of
Leafy vegetables like palak, amaranth us, spinach, are
What is responsible for the green color of leafy vegetables such as lettuce?
What vitamin are leafy green vegetables rich in?