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.

3. A student predicted that as the duration of storage at 1 °C increased from 0 days through 180 days, the average concentration of volatile compounds produced by the apples would always increase. According to Table 2, this prediction was consistent with the data for which of the 4 varieties of apples?

Answer and Explanation

Your Answer is

Correct Answer is C

Explanation

Looking at the four kinds of apples in table 2, the average volatile abundance of Fuji and Granny Smith gradually increases with the increase of storage time;

Exclude Gala and Red Delicious, because these two kinds of apples The average volatile abundance first increases and then decreases, which does not meet the requirements of the question.