Question

1. which of the following is most likely to be the direct result of lack of genetic diversity in a food crop (a) decreased kernel size (b) decreased potential yield (c) decreased dependence on chemical fertilizers (d) increased susceptibility on plant disease (e) increased resistance to pests

Explanation:

Genetic diversity provides a range of traits in a population. In food crops, lack of it means fewer different genes for traits like disease - resistance. So, the crop is more likely to be affected by plant diseases.

Answer:

D. Increased susceptibility on plant disease