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.

6. Consider the statement "Among the 4 varieties of apples tested, the variety that initially had the least average firmness was also the variety that had the greatest average volatile abundance at a storage time of 180 days," Do the data in Tables 1 and 2 support this statement?

Answer and Explanation

Your Answer is

Correct Answer is J

Explanation

Looking at the 0 days column of table 1, the apple corresponding to the least initial average firmness is Granny Smith;

Looking at the 180 days column of table 2, the greatest average volatile abundance corresponds to Fuji, so J option meets