Passage I
As an apple ripens, it undergoes changes in its firmness (the maximum force that can be applied to the apple without puncturing its skin) and in its production of volatile (readily vaporized) compounds. A study examined how the storage time at 1 °C affected the firmness and the volatile abundance (the concentration of volatile compounds produced) of 4 different varieties of apples. Table 1 shows how the average firmness of each variety changed over time at 1 °C. Table 2 shows how the average volatile abundance of each variety changed over time .at 1 °C. (Note: All the apples were of identical maturity at 0 days.)
Tables adapted from Jlnhe Bal et al., "Response of Four Apple Cultlvars to 1-Methylcyclopropene Treatment and Controlled Atmosphere storage." @2005 by the American Society for Horticultural Science.
2. According to Table 2, in the study, was the initial average volatile abundance of the Red Delicious apples greater than 2.0 mg/L, less than 2.0 mg/L, or equal to 2.0 mg/L?
Your Answer is
Correct Answer is F
Explanation
Looking at table 2, 0 days represents the initial average volatile abundance, so the value of Red Delicious is 2.7, which is greater than the 2.0 given in the question stem