Post-harvest management of produce Part 1

Question No. 1 Marks +1 -0 Time

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What is the primary reason for pre-cooling horticultural produce after harvesting?

A. To enhance the color of the produce
B. To increase the sugar content
C. To remove field heat and slow down respiration
D. To induce ripening

Question No. 2 Marks +1 -0 Time

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Which of the following is a non-climacteric fruit?

A. Banana
B. Mango
C. Citrus (Orange)
D. Apple

Question No. 3 Marks +1 -0 Time

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Modified Atmosphere Packaging (MAP) primarily aims to:

A. Increase the oxygen content to prevent anaerobic respiration
B. Decrease the carbon dioxide level to enhance freshness
C. Alter the gaseous composition to reduce respiration rate and microbial growth
D. Increase the nitrogen level to make the packaging rigid

Question No. 4 Marks +1 -0 Time

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A farmer stores potatoes for processing into chips. To prevent the undesirable sweetening of potatoes, what storage condition should be avoided?

A. High humidity
B. Low temperature (below 5°C)
C. Good ventilation
D. Storage in the dark

Question No. 5 Marks +1 -0 Time

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The 'degree-day' or 'heat unit' concept is used to determine:

A. The expected shelf life of a product in storage
B. The maturity index for harvesting some crops
C. The amount of energy required for cold storage
D. The susceptibility of a crop to chilling injury

Question No. 6 Marks +1 -0 Time

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Which of the following packaging materials has the best barrier properties against moisture and gases?

A. Paper bags
B. Wooden crates
C. Glass containers
D. Net bags

Question No. 7 Marks +1 -0 Time

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A consignment of tomatoes shows uneven ripening after being transported in a mixed load with ripe bananas. What is the most likely cause?

A. Chilling injury from low temperatures
B. Physical damage during transit
C. Exposure to ethylene gas from the bananas
D. High humidity in the transport vehicle

Question No. 8 Marks +1 -0 Time

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What is the primary purpose of curing root and tuber crops like onions and potatoes after harvest?

A. To improve their color and appearance
B. To increase their water content
C. To heal harvesting wounds and thicken the skin
D. To make them sweeter

Question No. 9 Marks +1 -0 Time

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Which of the following is a major mycotoxin produced by *Aspergillus flavus* in improperly stored grains like maize and peanuts?

A. Patulin
B. Ochratoxin A
C. Aflatoxin
D. Zearalenone

Question No. 10 Marks +1 -0 Time

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The term 'respiration' in post-harvest physiology refers to:

A. The absorption of water by the produce
B. The process of breaking down stored organic materials to release energy, water, and CO2
C. The development of color in fruits
D. The loss of moisture from the produce surface

Question No. 11 Marks +1 -0 Time

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What is the main advantage of using Controlled Atmosphere (CA) storage over regular cold storage for apples?

A. It is a cheaper method of storage.
B. It allows for storage at room temperature.
C. It further slows down ripening and senescence by controlling gas levels.
D. It eliminates the need for any packaging.

Question No. 12 Marks +1 -0 Time

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A farmer notices that his stored garlic is beginning to sprout. Which of the following post-harvest treatments could have prevented this?

A. Application of a fungicide
B. Irradiation with a low dose of gamma rays
C. Washing with chlorinated water
D. Coating with wax

Question No. 13 Marks +1 -0 Time

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Which of the following is a common symptom of 'chilling injury' in tropical fruits like bananas when stored at low, but not freezing, temperatures?

A. Formation of ice crystals
B. Increased sweetness
C. Surface pitting and discoloration
D. Rapid ripening

Question No. 14 Marks +1 -0 Time

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Grading of fruits and vegetables is primarily done to:

A. Increase the total weight of the produce
B. Ensure all produce are of the same age
C. Categorize the produce based on quality standards like size, color, and shape
D. To mix different qualities to get an average price

Question No. 15 Marks +1 -0 Time

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What is the main purpose of blanching vegetables before freezing them?

A. To inactivate enzymes that can cause off-flavors and color changes
B. To cook the vegetables completely
C. To add salt to the vegetables for flavor
D. To reduce their moisture content to zero

Question No. 16 Marks +1 -0 Time

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You are tasked with storing a large quantity of wheat for a long period. Which storage structure would be most appropriate for bulk storage and offer protection from pests and weather?

A. Open-air piles
B. Gunny bags stacked in a warehouse
C. Underground pits
D. Silos

Question No. 17 Marks +1 -0 Time

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A batch of lettuce is showing browning on the cut edges. This is most likely a result of:

A. Excessive light exposure
B. The action of polyphenol oxidase (PPO) enzyme
C. Microbial growth due to high sugar content
D. Dehydration of the leaves

Question No. 18 Marks +1 -0 Time

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What is the 'optimum relative humidity' for storing most fresh fruits and vegetables?

A. 20-30%
B. 40-50%
C. 60-70%
D. 85-95%

Question No. 19 Marks +1 -0 Time

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What is the primary mode of action of fungicides used as a post-harvest treatment?

A. They inhibit the ripening process.
B. They kill or inhibit the growth of spointerfering with their metabolism or cell structures.
C. They create a physical barrier against moisture loss.
D. They repel insects.

Question No. 20 Marks +1 -0 Time

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A warehouse manager notices a 'hot spot' in a bulk of stored soybeans. What is the most likely cause of this localized temperature increase?

A. Sunlight directly hitting that part of the bulk
B. High initial temperature of the beans in that spot
C. A high concentration of insect or microbial activity
D. Poor insulation in that section of the warehouse

Question No. 21 Marks +1 -0 Time

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Which gas is known as the 'ripening hormone' and is used commercially to ripen fruits like bananas and mangoes?

A. Nitrogen
B. Carbon Dioxide
C. Ethylene
D. Oxygen

Question No. 22 Marks +1 -0 Time

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What is the main disadvantage of using traditional storage structures like mud bins for grains?

A. They are very expensive to construct.
B. They do not allow for aeration.
C. They are not resistant to moisture and rodents.
D. They can only store very small quantities.

Question No. 23 Marks +1 -0 Time

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A consumer buys strawberries that look perfect but taste bland and have a watery texture. This is a common issue when strawberries are harvested:

A. Too early before they are fully ripe
B. Too late when they are overripe
C. During the hottest part of the day
D. After a heavy rainfall

Question No. 24 Marks +1 -0 Time

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The process of 'degreening' in citrus fruits like oranges and lemons involves:

A. Washing the fruits to remove dirt and pesticides
B. Exposing the fruits to ethylene gas to break down chlorophyll
C. Coating the fruits with a green-colored wax
D. Storing the fruits in complete darkness

Question No. 25 Marks +1 -0 Time

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What is a significant economic impact of high post-harvest losses for farmers in developing countries?

A. Increased market prices for their produce
B. Reduced income and profitability
C. Guaranteed subsidies from the government
D. Access to better storage technologies

Question No. 26 Marks +1 -0 Time

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For long-distance transport of highly perishable produce like leafy greens, which of the following is the most critical factor to control?

A. The color of the packaging material
B. The brand of the transport vehicle
C. Temperature
D. The time of day of transport

Question No. 27 Marks +1 -0 Time

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Which of the following is an example of a 'value-added' product from raw tomatoes?

A. Freshly graded tomatoes
B. Washed and sorted tomatoes
C. Tomato ketchup
D. Tomatoes stored in a cold storage

Question No. 28 Marks +1 -0 Time

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Why is it generally recommended to harvest produce during the cooler parts of the day, like early morning?

A. To ensure the produce has a higher moisture content.
B. Because pests are less active at this time.
C. To minimize the field heat of the produce.
D. To allow for more time for packaging on the same day.

Question No. 29 Marks +1 -0 Time

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What does the term 'shelf life' of a produce refer to?

A. The time it takes for the produce to be sold in a store.
B. The duration for which the produce remains acceptable for consumption or sale.
C. The time the produce spends on a supermarket shelf.
D. The period from harvesting to processing.

Question No. 30 Marks +1 -0 Time

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In the context of grain storage, what does 'hermetic storage' mean?

A. Storing grains in a very humid environment.
B. Storing grains in airtight conditions.
C. Storing grains at very high temperatures.
D. Storing grains with chemical preservatives.

Question No. 31 Marks +1 -0 Time

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Which of the following is a physical method of disinfestation for stored grains?

A. Fumigation with phosphine gas
B. Mixing with insecticides
C. Sieving to remove insects
D. Irradiation

Question No. 32 Marks +1 -0 Time

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What is the 'maturity index' for a fruit?

A. A measure of its nutritional value.
B. The total time it takes to grow from flowering to harvesting.
C. A set of standards or parameters used to determine if a fruit is ready for harvest.
D. The position of the fruit on the tree.

Question No. 33 Marks +1 -0 Time

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A major cause of post-harvest loss in fisheries is the rapid spoilage due to:

A. High fat content
B. Enzymatic and microbial activity
C. Hard shells and scales
D. Low water content

Question No. 34 Marks +1 -0 Time

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Which type of packaging is most suitable for allowing for the controlled exchange of gases in Modified Atmosphere Packaging (MAP)?

A. Impermeable glass jars
B. Porous paper bags
C. Polymeric films with specific permeability
D. Thick cardboard boxes

Question No. 35 Marks +1 -0 Time

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If a farmer wants to reduce post-harvest losses due to fungal diseases in his mango orchard, what is a crucial pre-harvest practice?

A. Over-fertilizing the trees
B. Applying a thick layer of wax on the fruits before harvest
C. Proper orchard sanitation and timely application of recommended fungicides
D. Harvesting the fruits when they are immature

Question No. 36 Marks +1 -0 Time

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What is the primary function of a 'destoner' in a grain processing line?

A. To remove the outer husk of the grain
B. To separate stones and other heavy impurities from the grain
C. To grind the grain into flour
D. To sort the grains based on size

Question No. 37 Marks +1 -0 Time

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Why is proper ventilation important in a potato storage facility?

A. To increase the light exposure to the tubers
B. To remove excess heat, carbon dioxide, and moisture
C. To encourage sprouting of the potatoes
D. To increase the humidity to over 95%

Question No. 38 Marks +1 -0 Time

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What is a common method for the commercial ripening of cheese?

A. Exposing it to high levels of ethylene gas
B. Storing it at very low temperatures (below 0°C)
C. Keeping it in a temperature and humidity-controlled environment for a specific period
D. Sun-drying the cheese for several weeks

Question No. 39 Marks +1 -0 Time

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A shipment of cut roses arrives at a florist with bent necks and drooping heads. What is the most likely cause?

A. The roses were harvested too early.
B. The roses were not properly pulsed with a sugar solution.
C. The stems were not re-cut under water, leading to air embolism.
D. The roses were stored in a room with fruits.

Question No. 40 Marks +1 -0 Time

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Which of the following is a key consideration for the safe application of fumigants for pest control in stored products?

A. The fumigant should be applied by untrained personnel.
B. The storage structure should be leaky to allow for quick dispersal.
C. The area being fumigated must be properly sealed to be airtight.
D. Fumigation can be done in populated areas without any precautions.

Question No. 41 Marks +1 -0 Time

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What is the principle behind 'evaporative cooling' as a low-cost storage method?

A. Using ice to cool the produce directly
B. Reducing the temperature by the evaporation of water
C. Using fans to blow cool air from an air conditioner
D. Storing produce underground where it is naturally cooler

Question No. 42 Marks +1 -0 Time

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The 'cold chain' in post-harvest management refers to:

A. A chain of ice packs used for cooling produce.
B. The process of freezing produce for long-term storage.
C. The uninterrupted series of refrigerated production, storage, and distribution activities.
D. A specific type of packaging material that keeps produce cold.

Question No. 43 Marks +1 -0 Time

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Which of the following is NOT a primary objective of post-harvest management?

A. To maintain quality (appearance, texture, flavor, and nutritive value)
B. To reduce post-harvest losses
C. To increase the rate of respiration of the produce
D. To ensure food safety

Question No. 44 Marks +1 -0 Time

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What type of spoilage are salted fish and meat primarily protected against?

A. Insect infestation
B. Microbial growth
C. Enzymatic browning
D. Dehydration

Question No. 45 Marks +1 -0 Time

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In Controlled Atmosphere (CA) storage of apples, the oxygen level is typically maintained at:

A. 21% (normal air)
B. 1-3%
C. 10-15%
D. Above 25%

Question No. 46 Marks +1 -0 Time

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A common quality defect in stored rice is 'yellowing'. What is a major factor contributing to this?

A. Storage at low temperatures
B. High moisture content and temperature during storage
C. Exposure to sunlight
D. Contamination with other grains

Question No. 47 Marks +1 -0 Time

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Which of the following is an example of a physiological disorder in fruits caused by nutrient deficiency during growth?

A. Bacterial soft rot in potatoes
B. Blossom-end rot in tomatoes
C. Green mold on citrus
D. Anthracnose on mangoes

Question No. 48 Marks +1 -0 Time

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The process of removing the outer layer (pericarp, testa) from grains like rice and sorghum is called:

A. Threshing
B. Winnowing
C. Dehulling or decortication
D. Polishing

Question No. 49 Marks +1 -0 Time

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Why is it important to have good sanitation in a packing house?

A. To make the packing house look clean and organized.
B. To reduce the initial microbial load on the produce and prevent cross-contamination.
C. To meet the minimum requirements for organic certification.
D. To increase the speed of the packaging process.

Question No. 50 Marks +1 -0 Time

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A farmer is growing lettuce for a distant market. Which harvesting criterion is most important to ensure it withstands transportation?

A. The lettuce heads should be as large as possible.
B. The lettuce should be harvested at peak maturity for best flavor.
C. The lettuce heads should be firm and compact.
D. The lettuce should show signs of flowering.

Question No. 51 Marks +1 -0 Time

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What is the main reason for the rapid browning of a cut apple?

A. Reaction of sugars with proteins
B. Oxidation of phenolic compounds by enzymes
C. Growth of brown-colored bacteria
D. Drying of the cut surface

Question No. 52 Marks +1 -0 Time

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Which of the following is a benefit of waxing fruits and vegetables?

A. It adds nutritional value to the produce.
B. It reduces water loss and improves appearance.
C. It kills all microorganisms on the surface.
D. It accelerates the ripening process.

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