English, asked by parasmahara24, 3 months ago

Developed in beans during storage which
reduces its quality :
(A) Fiber
(B) Sprouts
(C) Both (A) and (B)
(D) None of the above

Answers

Answered by Bangtanboys0613

0

Answer:

The high moisture content is one of the major causes of reduced quality of agricultural products during storage (FARONI & SILVA, 2008). ... The water produced during the beans respiratory process increase the moisture content of the product which, therefore, favors the fast development of microorganisms (OLIVEIRA et al.

I think (D) none of the above

I hope it's help you

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