1. True tea is primarily produced from which part of the Camellia sinensis plant?

2. The chemical or enzymatic breakdown of chemical bonds through the addition of water is called __________

3. Which of the following fruits is classified as climacteric?

4. The loss of water vapour from plants, leading to wilting and weight loss, is called ___________

5. _______________ refers to the microbial decomposition of proteins resulting in the production of foul odours and undesirable compounds

6. ________________ is the enzymatic process results in the hydrolysis of triglycerides into free fatty acids and glycerol

7. Which type of browning is caused primarily by polyphenol oxidase (PPO) and related enzymes following tissue injury?

8. Which characteristic most clearly differentiates climacteric fruits from non-climacteric fruits?

9. The postharvest term refers to the natural, programmed aging and deterioration of plant tissues after harvest is _______________

10. ______________ is the breakdown of plant tissues by the plant’s own endogenous enzymes after harvest