Food Science Universe (FSU)

Postharvest Technology MCQs Online Quiz

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



 12,648 Total Views

Best of Luck for Next Time

 12,649 Total Views

#1. Which crops have the natural dormancy period

#2. The fruit which are harvested by hand

#3. The main types of mechanical damages are

#4. Principle method to dehydrate coffee beans extract

#5. Ripening of fruit requires

#6. CA storage stands for

#7. Main objective of vegetable blanching is

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

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

#10. Fermentation involved in mango pickle production is

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

#12. Organic acid as preservative are particularly effective against

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

#14. Fruit flavour is complex of

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

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

#17. Most suitable material for canning of vegetables is

#18. Most suitable method for vegetable blanching is by

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

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

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

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

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

#24. Soft rot of citrus fruits is due to

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

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

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

#28. Eutectic temperature is the temperature at which product

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

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

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

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

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

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

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

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

#37. The pH of fruit tissues is generally

#38. Which organic acid present in apple

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

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

#41. Which antioxidant is abundant in citrus fruit

#42. Lycopene present in

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

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

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

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

#47. Enzymatic browning in fruits and vegetables require

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

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

#50. HP processing of fruit and vegetables mean

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

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

#53. Criteria for harvesting of tomatoes are

#54. The post harvest losses are

#55. The causes of post harvest losses are

#56. Stages of post harvest losses are

#57. True teas come from which portion of plant

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

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

Finish to See Results


Postharvest Technology MCQs Online Quiz


 12,647 Total Views

Leave a Reply

Your email address will not be published. Required fields are marked *

WhatsApp chat