August 30, 2017

Postharvest Technology Quiz (Total 59 Questions)

Note: Please click on the finish button at the end of quiz to see your score and correct answers



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#1 Plant hormone that play a key role in the ripening and senescence of fruits and vegetables is

#2 The quality problem for sliced apple and potato is

#3 Internal discolouration” is a common symptom of chilling injury in

#4 Causative spoilage organisms of dried fruits and vegetables are

#5 Fruits like banana, figs, grapes are more susceptible to development of “black mould rots” due to

#6 Criteria for harvesting of tomatoes are

#7 The volatile toxic substances accumulate in the tissue when fruit are stored in an environment of

#8 Apples develop “brown heart” a disorder due to accumulation of toxic substances if

#9 Chilling injuries arising from the exposure of the products to a temperature

#10 The purpose of edible coating in minimally processed fruit and vegetables are

#11 Bacterial growth is generally impossible when water activity reduces below

#12 Sparkling water consist of carbonated distilled water and salts in which CO2 gas is added at the rate of

#13 What is the form of membrane lipids in fruits and vegetables that are resistant to chilling

#14 The post harvest losses are

#15 Organic acid as preservative are particularly effective against

#16 Which crops have the natural dormancy period

#17 The main environmental factor in determining the rate of transpiration is

#18 Criteria for harvesting of citrus fruits is based on

#19 In drying of fruit which chemical is used to minimize browning

#20 Pre-cooling of fruit and vegetables is done at a temperature

#21 Most suitable material for canning of vegetables is

#22 The main types of mechanical damages are

#23 Main objective of vegetable blanching is

#24 Which antioxidant is abundant in citrus fruit

#25 Eutectic temperature is the temperature at which product

#26 Ion-exchang resins are not preferred for water purification because of

#27 Stages of post harvest losses are

#28 For storing different kinds of fruit together it is essential that their temperature requirement

#29 Best timing of harvesting of fruit during the day is

#30 Temperature, concentration of CO2 & oxygen are the main environmental factors which influence the

#31 Fermentation involved in mango pickle production is

#32 Fresh fruits, and vegetables as apples, oranges and carrots, keep best at temperature

#33 How much produced is wasted due to improper post harvest handling

#34 The enzyme which produce bad smelling aldehydes in vegetables

#35 The microbiological and nutritional shelf life of minimally processed food should be preferably up to

#36 The fruit which is injured by exposure to temperature less than 11◦C is

#37 Storage life of fruits and vegetables is extended by keeping them in an atmosphere

#38 The pH of fruit tissues is generally

#39 Principle method to dehydrate coffee beans extract

#40 CA storage stands for

#41 Which organic acid present in apple

#42 In high oxygen modified atmosphere packaging the temperature should be in the range of

#43 In CA storage oxygen concentration is reduced from 21 % to

#44 Enzymatic browning in fruits and vegetables require

#45 The enzyme which is responsible for browning of fruit and vegetables is

#46 True teas come from which portion of plant

#47 The fruit which are harvested by hand

#48 “Bitter pit” a storage disorder of apple is caused by any one of the following deficiency of the tissue

#49 HP processing of fruit and vegetables mean

#50 The causes of post harvest losses are

#51 Ripening of fruit requires

#52 Surface pitting” is a characteristic chilling injury in

#53 Most suitable method for vegetable blanching is by

#54 Soft rot of citrus fruits is due to

#55 Relative humidity generally recommended for the storage of fruits is

#56 Potassium Sorbate in fruits and vegetable preservation is most effective against

#57 Toxins produced during aerobic respiration of plant tissues that kills the cells if not removed are

#58 Fruit flavour is complex of

#59 Lycopene present in

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