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Postharvest Technology MCQs Online Quiz

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

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

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

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

#5. Surface pitting” is a characteristic chilling injury in

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

#7. The pH of fruit tissues is generally

#8. Which organic acid present in apple

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

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

#11. Which antioxidant is abundant in citrus fruit

#12. Lycopene present in

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

#14. The enzyme which produce bad smelling aldehydes in vegetables

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

#16. The quality problem for sliced apple and potato is

#17. Enzymatic browning in fruits and vegetables require

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

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

#20. HP processing of fruit and vegetables mean

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

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

#23. Criteria for harvesting of tomatoes are

#24. The post harvest losses are

#25. The causes of post harvest losses are

#26. Stages of post harvest losses are

#27. True teas come from which portion of plant

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

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

#30. Best timing of harvesting of fruit during the day is

#31. The fruit which are harvested by hand

#32. The main types of mechanical damages are

#33. Principle method to dehydrate coffee beans extract

#34. Ripening of fruit requires

#35. CA storage stands for

#36. Main objective of vegetable blanching is

#37. Causative spoilage organisms of dried fruits and vegetables are

#38. Bacterial growth is generally impossible when water activity reduces below

#39. Fermentation involved in mango pickle production is

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

#41. Organic acid as preservative are particularly effective against

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

#43. Fruit flavour is complex of

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

#45. Which crops have the natural dormancy period

#46. Most suitable material for canning of vegetables is

#47. Most suitable method for vegetable blanching is by

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

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

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

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

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

#53. Soft rot of citrus fruits is due to

#54. Criteria for harvesting of citrus fruits is based on

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

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

#57. Eutectic temperature is the temperature at which product

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

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

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Postharvest Technology MCQs Online Quiz


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