RHEO Model Questions With Answer

This page includes MCQ or Multiple Choice Objective Questions for RHEO or Rural Horticultural Extension Officer.

Quiz	RHEO Model Questions With Answer
Type	MCQ
Number questions	50

Also read: RAEO Model Questions: Agricultural Officer

RHEO Model Questions

Question 01. MacIntosh is a variety of:

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

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Question 02. Fruit ripening harmine is:

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

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Question 03. Hallow stem in cauliflower is due to:

(a). Boron.
(b). Calcium.
(c). Magnesium.
(d). Calcium.

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Question 04. Considering about greening.

(a). Chemical present- Solanine.
(b). Chemical present- Chaconine.
(c). Both a and b.
(d). Low quantity of chlorophyll.

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Question 05. Fruit thickening hormone is:

(a). IBA.
(b). GA3.
(c). NAA.
(d). ABA.

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Also read: Rural Horticulture Extension Officer (RHEO): Criteria, Work, Salary

Question 06. Commercial propagation method of cashew nut is:

(a). AL.
(b). Seed.
(c). Bud.
(d). Grafting.

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Question 07. Quince C is rootstock of:

(a). Pear.
(b). Apricot.
(c). Peach.
(d). Pear.

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Question 08. Filler plant in mango orchard is:

(a). Phalsa.
(b). Banana.
(c). Sapota.
(d). Guava.

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Question 09. Vapour heat treatment is related to:

(a). Ber.
(b). Guava.
(c). Citrus.
(d). Mango.

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Question 10. Bahar season is related to:

(a). Mango.
(b). Guava.
(c). Peach.
(d). Pear.

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Also read: SHDO: Senior Horticulture Development Officer

Rural Horticultural Extension Officer Quiz

Question 11. Factor(s) not considered for establishing a nursery is/are:

(a). Soil type and soil pH.
(b). Location and area.
(c). Germplasm and skilled persons.
(d). All are necessary factors.

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Question 12. Product choice of a nursery for wider market coverage area primarily depends on:

(a). Market studies.
(b). Farm labour.
(c). Inputs.
(d). Transportation.

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Question 13. Cuttings are made from:

(a). Stems and leaves.
(b). Tubers and corms.
(c). Rhizomes and bulbs.
(d). All of the above.

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Question 14. …. is/are raised by layering.

(a). Carnation.
(b). Chrysanthemum.
(c). Both a and b.
(d). None of the above.

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Question 15. Which propagation method is used rarely in propagation of ornamental plants?

(a). Cutting.
(b). Grafting.
(c). Budding.
(d). Division.

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Also read: Rural Agriculture Extension Officer (RAEO): Criteria, Work, Salary

Question 16. Establishment of a lawn focuses heavily on:

(a). O2.
(b). NADH.
(c). SO2.
(d). H2O.

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Question 17. …. and …. are known for their colourful bracts.

(a). Bougainvillea and poinsettia.
(b). Marigold and rose.
(c). Aster and daisy.
(d). Lotus and carnation.

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Question 18. Flower bracts are:

(a). Modified leaves.
(b). Modified Stem.
(c). Modified flowers.
(d). All of the above.

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Question 19. Xeriscaping refers to:

(a). Plains landscaping.
(b). Hilly landscaping.
(c). Both a and b.
(d). Arid landscaping.

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Question 20. Xeriscaping focuses on:

(a). Only reducing irrigation requirement.
(b). Reducing or eliminating irrigation requirement.
(c). Reducing lawn management.
(d). None of the above.

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Horticulture Mock Test

Question 21. The most important environmental aspect of xeriscaping is:

(a). Choosing vegetation that is appropriate for the site.
(b). Choosing vegetation that is appropriate for the climate.
(c). Choosing vegetation that is appropriate for the lawn.
(d). All of the above.

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Question 22. Xeriscaping often means:

(a). Replacing grassy lawns with soil.
(b). Replacing grassy lawns with rocks.
(c). Replacing grassy lawns with drought-tolerant native species.
(d). All of the above.

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Question 23. Xeriscaping can reduce water use by:

(a). 75 -100%.
(b). 25 – 50%.
(c). 50 – 75%.
(d). 15 – 25%.

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Question 24. Which is/are ideal plant(s) for xeriscaping?

(a). Cacti and agave.
(b). Juniper and thuja.
(c). Lavender.
(d). All of the above.

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Question 25. What is the harvesting stage of vanilla?

(a). Tender.
(b). Immature.
(c). Both and b.
(d). Fully mature.

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Also read: Senior Agriculture Development Officer (SADO): Eligiblity, Work and Salary

RHEO Online Mock Test

Question 26. Pungency in chilli is due to:

(a). Sinigrin.
(b). Isothyosinate.
(c). Capsaicin.
(d). None of the above.

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Question 27. Stacking is done for:

(a). Onion.
(b). Tomato.
(c). Brinjal.
(d). Potato.

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Question 28. Chemical released by marigold:

(a). Kills nematode.
(b). Inactive nematode. www.shasyadhara.com
(c). Repel nematode.
(d). All of the above.

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Question 29. Origin place of brinjal is:

(a). Iran.
(b). China.
(c). India.
(d). Pakistan.

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Question 30. ….% of 2, 4- D as growth harmone should be sprayed for most of vegetable.

(a). 1%.
(b). 3%.
(c). 2%.
(d). 1.5%.

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Question 31. Timely harvesting is a most important step in:

(a). Pumpkin.
(b). Cucumber.
(c). Tomato.
(d). Okra.

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Question 32. Cultivation of brinjal started from:

(a). English era.
(b). Francis era.
(c). Era of Portuguese.
(d). Mughal era.

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Question 33. Cauliflower is a:

(a). Developed inflorescence.
(b). Underdeveloped inflorescence.www.shasyadhara.com
(c). Modified flower..
(d). All of the above.

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Question 34. Whiptail of cauliflower is due to:

(a). Lack of molybdenum.
(b). Lack of boron.
(c). Lack of zinc.
(d). Lack of copper.

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Question 35. Cultural blanching in cauliflower is done:

(a). After flowering.
(b). Before flowering.
(c). After harvesting.
(d). At any stage.

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Also read: ADH (Assistant Director of Horticulture): Eligiblity, Work and Salary

Rural Agricultural Extension Officer CGVYAPAM

Question 36. Primary aim of blanching in cauliflower in field is:

(a). To protect it from disease.
(b). To protect it from insects.
(c). To make head attractive.
(d). None of the above.

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Question 37. Blanching in cauliflower should be done:

(a). 8 – 10 days before harvesting.
(b). 20 – 30 days before harvesting.
(c). 15 – 20 days before harvesting.
(d). 5 – 8 days before harvesting.

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Question 38. Buttoning is problem in:

(a). Potato.
(b). Tomato. www.shasyadhara.com
(c). Onion.
(d). Cauliflower.

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Question 39. Scent in cabbage is due to:

(a). Allyl propyl.
(b). Sinigrin glucoside.
(c). Lignin.
(d). Propyl.

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Question 40. Irrigation in cabbage should be stopped when:

(a). Stem start to develop.
(b). Laves start to increase in numbers.
(c). Leaves start to bind.
(d). All of the above.

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Also read: ADA (Assistant Director of Agriculture): Criteria, Works and Salary

RHEO

Question 41. First commercial aseptic canning started in:

(a). 1940.
(b). 1950.
(c). 1960.
(d). 1970.

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Question 42. Which is true about bactericidal method?

(a). Moist heat is effective.
(b). Dry heat is effective.
(c). Coagulation of fat.
(d). All of the above.

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Question 43. Which is not a bactericidal method?

(a). Pasteurization.
(b). Boiling.
(c). Canning.
(d). All of the above.

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Question 44. Canning is done at:

(a). <100 ℃. (b). >100 ℃.
(c). at 100 ℃.
(d). None of the above.

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Question 45. Pasteurization heat in HTST is:

(a). 75 ℃ for 25 sec.
(b). 75 ℃ for 15 sec.
(c). 72 ℃ for 25 sec.
(d). 72 ℃ for 25 sec.

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Question 46. Juices are pasteurised at:

(a). 70 ℃.
(b). 100 ℃.
(c). 85 ℃.
(d). 95 ℃.

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Question 47. By boiling food can be kept safe at low temperature for:

(a). 48 – 72 hrs.
(b). 10 – 24 hrs.
(c). 24 – 48 hrs.
(d). 5 – 10 hrs.

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Question 48. Pumpkin is a:

(a). Low acid food.
(b). Medium acid food.
(c). Acid food.
(d). High acid food.

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Question 49. Sauer kraut is a..?

(a). Low acid food.
(b). Medium acid food.
(c). Acid food.
(d). High acid food.

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Question 50. In carbonation, carbon is dissolved in …. under …. pressure.

(a). Water, high pressure.
(b). Water, low pressure.
(c). Alcohol, high pressure.
(d). Alcohol, low pressure.

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Also read: SMS: Subject Matter Specialist