Molds and yeasts are capable of spoilage of freshly cut fruits but yeasts are more often associated with it because

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Mr. Dubey

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📊 Food Biotechnology

Q. Molds and yeasts are capable of spoilage of freshly cut fruits but yeasts are more often associated with it because

(A) Yeasts are not inhibited by sugars of fruits
(B) Yeasts can easily digest cellulosic material
(C) Yeasts grow faster than molds
(D) Molds are inhibited by fruit sugars

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✅ Correct Answer: (C) Yeasts grow faster than molds

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