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#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
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Postharvest Technology MCQs Online Quiz