Post Harvest Management MCQ

Post Harvest Management

Read MCQ on Post Harvest Management. Topics: Introduction to post harvest management, importance, value addition, post harvest pests and diseases, artificial ripening.

TypeMCQ
SubjectPost Harvest Technology
No. of questions25

Also read: Post Harvest Technology (PHT) MCQ (Multiple Choice Questions)

Post Harvest Management MCQ

Question 01. According to WHO, what is the daily requirement of vegetable and fruit?

(a). 200g
(b). 400g
(c). 300g
(d). 100g

Question 02. According to ICMR, what is the daily requirement of vegetable and fruit?

(a). 120g fruit, 280g vegetables per capita per day
(b). 200g fruit, 300g vegetables per capita per day
(c). 150g fruit, 200g vegetables per capita per day
(d). 300g fruit, 350g vegetables per capita per day

Question 03. Which of the following is a source of cyanocobalamin?

(a). Bael
(b). Carrot
(c). Cabbage
(d). Yeast

Question 04. What is the cause of the purple cauliflower?

(a). Anthocyanins
(b). Chlorophyll
(c). Carotenoids
(d). None of the above

Question 05. In which crop is the respiration rate extremely high?

(a). Asparagus
(b). Mushroom
(c). Sweet corn
(d). All of the above

Question 06. Which of the following crop has very low respiration rate?

(a). Dates
(b). Pineapple
(c). Mango
(d). All of the above

Question 07. What concentration of ethylene is sufficient to trigger the ripening process in climacteric fruits?

(a). 0.01-0.1
(b). 0.1-1.0
(c). 0.001-0.01
(d). None of the above

Question 08. To which quality parameter is fruit abscission related?

(a). Ripening
(b). Softening
(c). Dropping
(d). All of the above

Question 09. Which is true about deterioration?

01. Quantitative loss is reduction in weight due to moisture loss and loss of dry
matter by respiration
02. Qualitative loss is freshness deterioration leading to loss of consumer appeal and nutritional loss including loss in vitamins, minerals, sugars etc.

(a). Only 1 is true
(b). Only 2 is true
(c). Both 1 and 2 are true
(d). None of the above

Question 10. What is the cause of green spot in potato?

(a). Improper cultural practices
(b). Microorganisms
(c). Insect-pests
(d). Nutritional deficiency

MCQ on Post Harvest Technology

Question 11. The vase life of the carnation and chrysanthemums is …. under high light intensity than low.

(a). Longer
(b). Shorter
(c). No effect
(d). Both a and b

Question 12. Which is a computational method of determination of maturity indices?

(a). Calendar date
(b). DFFB
(c). Heat units
(d). All of the above

Question 13. Which is not a physiological method of determination of maturity indices

(a). Rate of ethylene production
(b). Production of volatiles
(c). Development of abscission layer in melons 
(d). Transpiration

Question 14. In which crop is the T-Stage a maturity indice?

(a). Grape
(b). Apple
(c). Pear
(d). Mango

Question 15. Which is truly matched?

Methods of maturity

(a). Tenderness: Okra
(b). Abscission layer: Potato
(c). Specific gravity: Cherry, mango and ber
(d). Oil content: Persimmon

Question 16. Twisting off is done in..

(a). Pineapple, papaya, tomato
(b). Papaya
(c). Tomato
(d). All of the above

Question 17. Which is the most rapid and uniform methods of cooling?

(a). Forced air cooling
(b). Hydro cooling
(c). Top icing
(d). Vacuum cooling

Question 18. Which is not suitable for washing?

(a). Onion
(b). Okra
(c). Both a and b
(d). None of the above

Question 19. What is dressing?

(a). It is removal of undesirable parts
(b). It is trimming of undesirable parts
(c). It is cutting of undesirable parts
(d). All of the above

Question 20. Which of the following grading system is used for the grading of onion?

(a). Static grading system
(b). Dynamic grading system
(c). Both a and b
(d). None of the above

Quiz on PHT

Question 21. What is the advantage of curing?

(a). It helps in wound healing of harvest and handling injuries through skin hardening
(b). Reduce water losses
(c). Prevent infection from pathogen
(d). All of the above

Question 22. Which is an artificial colouring agent in citrus?

(a). 2,5-dimethoxy phenylazo
(b). ╬▓-naphthol
(c). Both a and b
(d). None of the above

Question 23. Which is the degreening hormone?

(a). Ethylene
(b). Auxin
(c). ABA
(d). NAA

Question 24. Which is the cause of crown rot of banana?

(a). Acremonium sp
(b). Curvularia sp
(c). Colletotrichum musae
(d). All of the above

Question 25. Which of the following is used to prevent spoilage in potato?

(a). Hypo chlorite
(b). Benomyl
(c). Hot water
(d). Sodium-phenyl phenate

Answer Key

01.

01. b. 02. A. 03. D. 04. a. 05. d.
06. A. 07. B. 08. C. 09. C. 10. A.
11: a. 12. D. 13. C. 14. B. 15. C.
16: d. 17. d. 18. C. 19. D. 20. B.
21: d. 22. C. 23. A. 24. D. 25. A.

Reference

01. https://www.fao.org/3/cb2395en/online/src/html/good-for-you.html#:~:text=WHO%20currently%20recommends%20consuming%20at,WHO%20and%20FAO%2C%202003).

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