Question

The following statements are given for Brinjal:
(A) Pigmented purple coloured brinjal contains more vitamin C than green
(B) Copper and polyphenol oxidase activity are highest in purple colour fruits
(C) Fe and Catalase are lowest in green Brinjal
(D) Bitterness of fruits is due to presence of solasodin
Choose the correct answer from the options given below:

• A. (A), (B) and (C) only.
• B. (A), (B) and (D) only.
• C. (A), (B), (C) and (D).
• D. (B), (C) and (D) only.

Hint:

When evaluating multiple statements:
Consider each statement individually based on scientific knowledge of the topic (here, brinjal properties).
Be cautious with absolute statements like "lowest" or "highest" unless they are well-established facts. These often have exceptions.
Relate the properties to known biological or chemical compounds and processes (e.g., anthocyanins, PPO, glycoalkaloids).

Answer 1

The Correct Option is B

Step 1: Check statement (C): Fe and catalase being lowest specifically in green brinjal is not a well-supported general claim, so (C) is false.
Step 2: Verify (A): purple, anthocyanin-rich brinjal is associated with higher vitamin C than green, so (A) is true.
Step 3: Verify (B) and (D): copper and polyphenol oxidase activity peak in purple fruit, and bitterness comes from solasodine, so both are true.
Step 4: The correct answer is (A), (B) and (D) only.