1. It refers to the characteristics of fresh vegetables which is generally ba
on its chemical composition or physical characteristics.
a. Quality
c. Value
b. Freshness
d. Quantity
2. These can be estimated by destructive methods and some by non-
destructive methods.
a. Features
c. Freshness
b. Value
d. Quality
3. This differs the ideal characteristics for quality grades of vegetables.
a. Value
c. Quality
b. Commodity
d. Value
4. The characteristics of high quality food that are easy to digest and te
be free from fake ingredients.
a. Organic
c. Local
b. Minimally processed
d. Seasonal
5. The vegetable that contains natural flavourings and are not sprayed
pesticides or chemicals.
a. Minimally processed
C. Contains real ingredi​