Vegetables

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Across
  1. 3. which pigment is mostly insolube in water
  2. 6. dominant in unripe fruits
  3. 8. Vegetables are parts of _____ that are used as food.
  4. 10. Onions is treated with which chemical
  5. 12. Green leafy Vegetables are very good source of which nutrients
Down
  1. 1. For which storage type temperature should be below 40F
  2. 2. or tubers
  3. 4. what are parts of plants which store edible starch material in roots,
  4. 5. Water soluble pigment which is colourless
  5. 7. For which storage type temperature should be 32-34 F
  6. 9. what step is taken for reducing respiration rates, prevent moisture loss, maintain the appearance, delay ripening, and decrease of decay and sprouting.
  7. 11. Green leafy vegetables are which part of plant eaten as a vegetable