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.
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Post Harvest Technology Multiple Choice Questions (PHT)
Also read: Horticulture Multiple Choice Questions
Answer Key After Each 10th MCQ
(01). Post Harvest Technology MCQ E-book
- Price: 35.00 INR
- See description
A Competitive E-book on Agriculture
Price: ₹149.00
Format: PDF
Exams: All agricultural competition examinations
Topics: Covers all important topics
Subject | No. of MCQ |
---|---|
Agronomy | 1000 |
Soil Science | 500 |
Plant Pathology | 500 |
Entomology | 500 |
General Agriculture | 300 |
Agricultural Extension | 100 |
Agricultural Economics | 100 |
Pomology | 500 |
Olericulture | 500 |
Post Harvest Technology | 500 |
Floriculture | 1000 |
Total Questions | 5500 |
Paragraph 01: Post Harvest Technology MCQ
Question 01. Oolong tea is..?
(a). Fully fermented.
(b). Partially fermented.
(c). Half fermented.
(d). None of the above.
Question 02. Percentage of …is higher in tea leaves?
(a). Polyphenols.
(b). Caffeine.
(c). Pectins.
(d). Reducing sugar.
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.
Question 04. Which is not a type of tea..?
(a). Black tea.
(b). Green tea.
(c). Oolong tea.
(d). Taaz tea.
Question 05. Withering of tea leaves is a…. process?
(a). Chemical.
(b). Physical.
(c). Both a and b.
(d). None of the above.
Question 06. Typical aroma in coffee develops during..?
(a). Roasting.
(b). Curing.
(c). Drying.
(d). Ripening.
Question 07. The percent of chicory in coffee should not exceed more than..?
(a). 40%.
(b). 60%.
(c). 50%.
(d). 33%.
Question 08. Pure coffee is prepared from..?
(a). Only coffee beans.
(b). Only chicory.
(c). Both a and b.
(d). None of the above.
Question 09. French coffee is prepared from..?
(a). Only coffee beans.
(b). Only chicory.
(c). Both a and b.
(d). None of the above.
Question 10. The longer the brewing time of coffee..?
(a). More caffeine extracted.
(b). Less caffeine extracted.
(c). No changes.
(d). All options possible.
Paragraph 02: PHT MCQ
Question 11. Coconut honey is prepared from..?
(a). Fresh.
(b). Dried
(c). Coconut oil.
(d). Coconut water.
Question 12. Percentage of husk in a whole coconut is..?
(a). 45%.
(b). 55%.
(c). 50%.
(d). 60%.
Question 13. Percentage of water in a whole coconut is..?
(a). 5%.
(b). 15%.
(c). 20%
(d). 10%.
Question 14. Which is not prepared from coconut?
(a). Coconut lemonade.
(b). Coconut sauce.
(c). Coconut honey.
(d). None of the above.
Question 15. Coconut oil is extracted from..?
(a). Copra.
(b). Whole Kernel.
(c). Whole fruit.
(d). All of the above.
Question 16. To develop aroma processor in cocoa … is done?
(a). Roasting.
(b). Fermentation.
(c). Drying.
(d). All of the above.
Question 17. RTS stands for..?
(a). Ready To Serve.
(b). Re Testing Substance.
(c). Remaining Total Sugar.
(d). Remaining Total Solid.
Question 18. TSS of RTS is..?
(a). 12%.
(b). 10%.
(c). 15%.
(d). 08%.
Question 19. Percentage of juice in RTS is..?
(a). 10%.
(b). 12%.
(c). 07%.
(d). 11%.
Question 20. Percentage of acid in RTS is..?
(a). 0%.
(b). 0.1%.
(c). 0.5%.
(d). 0.3%.
Paragraph 03: PHT Objective Questions
Question 21. Insoluble substances are completely removed from..?
(a). RTS.
(b). Squash.
(c). Nector.
(d). Cordial.
Question 22. TSS of cordial is..?
(a). 30.
(b). 20.
(c). 25.
(d). 35.
Question 23. Percentage of juice in cordial is..?
(a). 20.
(b). 10.
(c). 15.
(d). 25.
Question 24. Percentage of acid in cordial is..?
(a). 1%.
(b). 2%.
(c). 1.5%.
(d). 0.5%.
Question 25. Percentage of juice in nector is..?
(a). 20%.
(b). 30%.
(c). 15%.
(d). 10%.
Question 26. TSS of nector is..?
(a). 18%.
(b). 17%.
(c). 15%.
(d). 16%.
Question 27. Percentage of acid in nector is..?
(a). 0.2%
(b). 0.3%.
(c). 0.4%.
(d). 0.5%.
Question 28. Nector is diluted..?
(a). After serving.
(b). Before serving.
(c). Both a and b.
(d). None of the above.
Question 29. Percentage of fruit juice in squash is..?
(a). 20%
(b). 25%.
(c). 30%.
(d). 15%.
Question 30. TSS of squash is..?
(a). 40 – 50%.
(b). 20 – 30%.
(c). 10 -15%.
(d). 50 – 60%.
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%.
Question 32. Which is a crop production factor responsible for post-harvest loss?
(a). Day length.
(b). Maturity.
(c). Curing.
(d). Pesticide.
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%.
Question 34. Value addition in food sector is..?
(a). Up to 1%.
(b). Up to 7%
(c). Up to 3%.
(d). Up to 2%.
Question 35. Richest source of carbohydrate is..?
(a). Banana.
(b). Dates.
(c). Apricot.
(d). Cashew nut.
Question 36. Richest source of fat is..?
(a). Walnut.
(b). Almond.
(c). Mango.
(d). Cashew nut.
Question 37. Fat soluble vitamin is..?
(a). C.
(b). B-1.
(c). B-6.
(d). E.
Question 38. Richest source of Vitamin A is..?
(a). Papaya.
(b). Mango.
(c). Dates.
(d). Persimmon.
Question 39. Which is richest source of Vitamin C?
(a). Aonla.
(b). Guava.
(c). Lemon.
(d). Barbados cherry.
Question 40. Keeping out the micro organisms is known as..?
(a). Killing.
(b). Asepsis.
(c). Pasteurization.
(d). Removal.
Paragraph 05: MCQ
Question 41. Removal of micro organisms is known as..?
(a). Removal.
(b). Separation.
(c). Filtration.
(d). All of the above
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.
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.
Question 44. Which is a bactericidal method of preservation?
(a). Pasteurization.
(b). Irradiation.
(c). Cooking.
(d). All of the above.
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.
Question 46. Which is a class- 1 preservatives?
(a). Sugar.
(b). Dextrose.
(c). Ascorbic acid.
(d). All of the above.
Question 47. Which is a class-2 preservative?
(a). Common salt.
(b). Dextrose.
(c). Sorbic acid.
(d). Vinegar.
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.
Question 49. Activity which inactivate the enzyme..?
(a). Cleaning.
(b). Removal.
(c). Filtration.
(d). Blanching.
Question 50. UHT is done for?
(a). A long period.
(b). A very short period.
(c). A short period.
(d). None of the above.
Last updated: 13-02-2022