Post Harvest Technology (PHT) MCQ (Multiple Choice Questions)

Post Harvest Technology Multiple Choice Questions

Read Objective Questions on PHT or Post Harvest Multiple Choice questions or PHT Objective MCQ. This page is updated regularly. Visit again.


Post Harvest Technology Multiple Choice Questions (PHT)

Also read: Horticulture Multiple Choice Questions

Answer Key After Each 10th MCQ


Paragraph 01: Post Harvest Technology MCQ

(01). Post Harvest Technology Online Mock Test

No. of MCQ100
Price15.00 INR

(2). Post Harvest Technology MCQ E-book


Question 01. Oolong tea is..?

(a). Fully fermented.
(b). Partially fermented.
(c). Half fermented.
(d). None of the above.

See Answer

Question 02. Percentage of …is higher in tea leaves?

(a). Polyphenols.
(b). Caffeine.
(c). Pectins.
(d). Reducing sugar.

See Answer

Question 03. Which two steps are completely ommitted in producing green tea?

(a). Withering and rolling.
(b). Fermentation and drying.
(c). Withering and fermentation.
(d). Grading and packing.

See Answer

Question 04. Which is not a type of tea..?

(a). Black tea.
(b). Green tea.
(c). Oolong tea.
(d). Taaz tea.

See Answer

Question 05. Withering of tea leaves is a…. process?

(a). Chemical.
(b). Physical.
(c). Both a and b.
(d). None of the above.

See Answer

Question 06. Typical aroma in coffee develops during..?

(a). Roasting.
(b). Curing.
(c). Drying.
(d). Ripening.

See Answer

Question 07. The percent of chicory in coffee should not exceed more than..?

(a). 40%.
(b). 60%.
(c). 50%.
(d). 33%.

See Answer

Question 08. Pure coffee is prepared from..?

(a). Only coffee beans.
(b). Only chicory.
(c). Both a and b.
(d). None of the above.

See Answer

Question 09. French coffee is prepared from..?

(a). Only coffee beans.
(b). Only chicory.
(c). Both a and b.
(d). None of the above.

See Answer

Question 10. The longer the brewing time of coffee..?

(a). More caffeine extracted.
(b). Less caffeine extracted.
(c). No changes.
(d). All options possible.

See Answer

Paragraph 02: PHT MCQ

Question 11. Coconut honey is prepared from..?

(a). Fresh.
(b). Dried
(c). Coconut oil.
(d). Coconut water.

See Answer

Question 12. Percentage of husk in a whole coconut is..?

(a). 45%.
(b). 55%.
(c). 50%.
(d). 60%.

See Answer

Question 13. Percentage of water in a whole coconut is..?

(a). 5%.
(b). 15%.
(c). 20%
(d). 10%.

See Answer

Question 14. Which is not prepared from coconut?

(a). Coconut lemonade.
(b). Coconut sauce.
(c). Coconut honey.
(d). None of the above.

See Answer

Question 15. Coconut oil is extracted from..?

(a). Copra.
(b). Whole Kernel.
(c). Whole fruit.
(d). All of the above.

See Answer

Question 16. To develop aroma processor in cocoa … is done?

(a). Roasting.
(b). Fermentation.
(c). Drying.
(d). All of the above.

See Answer

Question 17. RTS stands for..?

(a). Ready To Serve.
(b). Re Testing Substance.
(c). Remaining Total Sugar.
(d). Remaining Total Solid.

See Answer

Question 18. TSS of RTS is..?

(a). 12%.
(b). 10%.
(c). 15%.
(d). 08%.

See Answer

Question 19. Percentage of juice in RTS is..?

(a). 10%.
(b). 12%.
(c). 07%.
(d). 11%.

See Answer

Question 20. Percentage of acid in RTS is..?

(a). 0%.
(b). 0.1%.
(c). 0.5%.
(d). 0.3%.

See Answer

Paragraph 03: PHT Objective Questions

Question 21. Insoluble substances are completely removed from..?
(a). RTS.
(b). Squash.
(c). Nector.
(d). Cordial.

See Answer

Question 22. TSS of cordial is..?

(a). 30.
(b). 20.
(c). 25.
(d). 35.

See Answer

Question 23. Percentage of juice in cordial is..?
(a). 20.
(b). 10.
(c). 15.
(d). 25.

See Answer

Question 24. Percentage of acid in cordial is..?

(a). 1%.
(b). 2%.
(c). 1.5%.
(d). 0.5%.

See Answer

Question 25. Percentage of juice in nector is..?

(a). 20%.
(b). 30%.
(c). 15%.
(d). 10%.

See Answer

Question 26. TSS of nector is..?

(a). 18%.
(b). 17%.
(c). 15%.
(d). 16%.

See Answer

Question 27. Percentage of acid in nector is..?

(a). 0.2%
(b). 0.3%.
(c). 0.4%.
(d). 0.5%.

See Answer

Question 28. Nector is diluted..?

(a). After serving.
(b). Before serving.
(c). Both a and b.
(d). None of the above.

See Answer

Question 29. Percentage of fruit juice in squash is..?

(a). 20%
(b). 25%.
(c). 30%.
(d). 15%.

See Answer

Question 30. TSS of squash is..?

(a). 40 – 50%.
(b). 20 – 30%.
(c). 10 -15%.
(d). 50 – 60%.

See Answer

Paragraph 04: Post Harvest Horticulture Questions

Question 31. Percentage of acid in squash is..?

(a). 0.5%.
(b). 1.5%.
(c). 1.0%.
(d). 2.0%.

See Answer

Question 32. Which is a crop production factor responsible for post-harvest loss?

(a). Day length.
(b). Maturity.
(c). Curing.
(d). Pesticide.

See Answer

Question 33. India is processing…… of fruit and vegetable?

(a). Less than 10%.
(b). Less than 5%.
(c). Less than 2%.
(d). Less than 4%.

See Answer

Question 34. Value addition in food sector is..?

(a). Up to 1%.
(b). Up to 7%
(c). Up to 3%.
(d). Up to 2%.

See Answer

Question 35. Richest source of carbohydrate is..?
(a). Banana.
(b). Dates.
(c). Apricot.
(d). Cashew nut.

See Answer

Question 36. Richest source of fat is..?

(a). Walnut.
(b). Almond.
(c). Mango.
(d). Cashew nut.

See Answer

Question 37. Fat soluble vitamin is..?

(a). C.
(b). B-1.
(c). B-6.
(d). E.

See Answer

Question 38. Richest source of Vitamin A is..?

(a). Papaya.
(b). Mango.
(c). Dates.
(d). Persimmon.

See Answer

Question 39. Which is richest source of Vitamin C?

(a). Aonla.
(b). Guava.
(c). Lemon.
(d). Barbados cherry.

See Answer

Question 40. Keeping out the micro organisms is known as..?

(a). Killing.
(b). Asepsis.
(c). Pasteurization.
(d). Removal.

See Answer

Paragraph 05: MCQ

Question 41. Removal of micro organisms is known as..?

(a). Removal.
(b). Separation.
(c). Filtration.
(d). All of the above

See Answer

Question 42. Hindering the growth of micro organisms is done…?

(a). By over heating.
(b). By chemical treatment.
(c). By sun drying.
(d). In anaerobic condition.

See Answer

Question 43. Exposing at high temperature is done for..?

(a). Killing micro organisms.
(b). Hindering growth of micro organisms.
(c). Both a and b.
(d). None of the above.

See Answer

Question 44. Which is a bactericidal method of preservation?

(a). Pasteurization.
(b). Irradiation.
(c). Cooking.
(d). All of the above.

See Answer

Question 45. Which is a bacteriostatic method of preservation?

(a). Drying of food.
(b). Use of high low temperature.
(c). Both a and b.
(d). Canning.

See Answer

Question 46. Which is a class- 1 preservatives?

(a). Sugar.
(b). Dextrose.
(c). Ascorbic acid.
(d). All of the above.

See Answer

Question 47. Which is a class-2 preservative?

(a). Common salt.
(b). Dextrose.
(c). Sorbic acid.
(d). Vinegar.

See Answer

Question 48. Binding the moisture in the food is done by..?

(a). Use of sugar.
(b). Use of salt.
(c). Both a and b.
(d). Freeze drying.

See Answer

Question 49. Activity which inactivate the enzyme..?

(a). Cleaning.
(b). Removal.
(c). Filtration.
(d). Blanching.

See Answer

Question 50. UHT is done for?

(a). A long period.
(b). A very short period.
(c). A short period.
(d). None of the above.

See Answer

Last updated: 15-08-2021


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