Food Science Universe (FSU)

Postharvest Technology MCQs Online Quiz

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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



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