Deck 31: Postharvest Practices and Storage Techniques for Fresh Produce

Question 1

If the fruits are coated with wax the rate of water loss can be reduced upto ;

A)20-30%
B)30-40%
C)40-50%
D)30-50%

Answer 1

30-50%

Question 2

Sweet potatoes can be cured at around 30°C and 90-95% RH for;

A)1-2 days prior to storage
B)2-5 days prior to storage
C)4-7 days prior to storage
D)7-8 days prior to storage

Answer 2

4-7 days prior to storage

Question 3

In apples internal breakdown can be reduced during cold storage by treating with;

A)Sodium
B)Magnesium
C)Calcium
D)Potassium

Answer 3

Calcium

Question 4

The most common packing material used for mango and citrus in Pakistan is;

A)Plastic bins
B)Bamboo baskets
C)Polythene bags
D)Wooden crates

Question 5

The optimum storage temperature for apple ranges from;

A)0-1°C
B)2-5°C
C)5-10°C
D)10-15°C

Question 6

After harvest the rate of respiration increases in;

A)Tropical fruits
B)Non-climacteric fruits
C)Temperate fruits
D)Climacteric fruits

Question 7

Which is the best indicator of metabolic activities and potential storage life of fresh produce;

A)Rate of transpiration
B)Rate of respiration
C)Rate of ethylene production
D)Rate of weight loss

Question 8

As storage period of most fruits is increased, acidity and vitamin C;

A)Increase
B)Decrease
C)Remain same
D)Acidity increases while vitamin c decreases

Question 9

During curing of tuber crops;

A)Excessive moisture is lost
B)A waxy layer is developed on the fruit
C)Storage life increases
D)All of above

Question 10

The most common radiation dose used for extending shelf-life of fruits and vegetables ranges between;

A)0.01-3.0 kGy
B)5-10 kGy
C)10-20 kGy
D)20-30 kGy

Question 11

In controlled atmosphere storage;

A)Temperature and RH is controlled
B)Nitrogen concentration is controlled
C)Oxygen and carbon dioxide is controlled
D)All of the above

Question 12

Chilling injury is common in;

A)Temperate fruits
B)Tropical and sub-tropical fruits
C)Deciduous fruits
D)None of above

Question 13

Which enzyme is involved in ethylene synthesis;

A)ACC synthase
B)ACC oxidase
C)Endoploygalacturonase
D)a & b

Question 14

Safe storage temperature for most mango cultivars is;

A)5-6°C
B)7-8°C
C)13°C
D)1-2°C

Question 15

During storage of most fresh produce the relative humidity should be;

A)50-60%
B)65-75%
C)70-80%
D)85-95%

Question 16

Which crop has higher respiration rate;

A)Cabbage
B)Grapefruit
C)Potato
D)Tomato

Question 17

Silver thiosulphate extend vase life of cut flowers by;

A)Anti-bacterial properties
B)Anti-oxidant properties
C)Anti-ethylene properties
D)Anti-auxins properties

Question 18

Which one is the non-climacteric fruit;

A)Apple
B)Mango
C)Peach
D)Citrus

Question 19

Internal browning in fresh produce is the result of ;

A)Depletion of carbohydrates
B)Action of polyphenoloxidase (PPO)
C)Loss of moisture
D)Loss of chlorophyll

Question 20

In onions the maturity is determined by;

A)Bulb size
B)Bulb colour
C)Leaves colour
D)Tops drooping

Question 21

The stage at which rose flowers should be cut;

A)When petals are fully open
B)At tight-bud stage
C)When petals starts folding
D)When the petals show full colour

Question 22

The postharvest quality in carnation flowers is observed better when they are cut at;

A)Bud stage
B)Fully open stage
C)Half bud and half open stage
D)All of the above

Question 23

The common fumigant applied to fruit crops after harvest, for controlling postharvest diseases;

A)Ca(OH)₂
B)SO₂
C)CaO
D)CO₂

Question 24

The best method of harvesting citrus fruits is;

A)Pulling
B)Clipping
C)Twisting
D)Twist-picking

Question 25

The most effective fungicide for controlling citrus fruit diseases caused by Penicillium spp. is;

A)Sodium orthophenylphosphate (SOPP)
B)Carbendazim
C)Thiabendazole (TBZ)
D)Topsin-M