Post-harvest management of produce Part 2

Question No. 1 Marks +1 -0 Time

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Which of the following is a quarantine treatment used to disinfest fruits of fruit flies before export?

A. Wrapping in newspaper
B. High-pressure washing
C. Vapor Heat Treatment (VHT)
D. Coating with clay

Question No. 2 Marks +1 -0 Time

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The 'climacteric peak' in fruits refers to the maximum rate of:

A. Water absorption
B. Ethylene production and respiration
C. Sugar accumulation
D. Color change

Question No. 3 Marks +1 -0 Time

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In grain storage, the 'angle of repose' is a critical parameter for:

A. Determining the moisture content of the grain
B. Designing the slope of hoppers and storage bin floors
C. Calculating the nutritional value of the grain
D. Predicting the likelihood of pest infestation

Question No. 4 Marks +1 -0 Time

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Which technology uses light interaction with a commodity to assess internal quality non-destructively?

A. X-ray imaging
B. Near-Infrared (NIR) Spectroscopy
C. Magnetic Resonance Imaging (MRI)
D. Ultrasonic testing

Question No. 5 Marks +1 -0 Time

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What is the primary cause of 'hollow heart' in potatoes?

A. Viral infection
B. Insect burrowing
C. Rapid growth leading to internal cracking
D. Calcium deficiency

Question No. 6 Marks +1 -0 Time

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Which of the following is an example of 'active packaging'?

A. A vacuum-sealed bag
B. An oxygen-scavenging sachet placed inside a food package
C. A box with a transparent window
D. A can made of tinplate

Question No. 7 Marks +1 -0 Time

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The term 'transpiration' in post-harvest refers to the:

A. Process of ripening initiated by ethylene
B. Loss of water vapor from the produce
C. Uptake of nutrients from the storage environment
D. Breakdown of chlorophyll

Question No. 8 Marks +1 -0 Time

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What is the purpose of using a 'Fruit Pressure Tester' or penetrometer?

A. To measure the acidity of the fruit
B. To determine the fruit's firmness and maturity
C. To check for internal bruising
D. To measure the fruit's skin color

Question No. 9 Marks +1 -0 Time

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Which of the following pests of stored grain is known as an 'internal feeder' because its larval stage develops inside the kernel?

A. Red flour beetle (*Tribolium castaneum*)
B. Sawtoothed grain beetle (*Oryzaephilus surinamensis*)
C. Rice weevil (*Sitophilus oryzae*)
D. Indian meal moth (*Plodia interpunctella*)

Question No. 10 Marks +1 -0 Time

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What is the primary role of gibberellic acid (GA) as a post-harvest treatment?

A. To induce rooting in cuttings
B. To delay senescence and rind breakdown in citrus
C. To promote uniform ripening in bananas
D. To inhibit sprouting in potatoes

Question No. 11 Marks +1 -0 Time

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What is 'case hardening' in the context of food dehydration?

A. The formation of a hard outer shell on a product during drying
B. A method to make the packaging material stronger
C. The process of toughening vegetables by blanching
D. A desirable texture in dried fruits

Question No. 12 Marks +1 -0 Time

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Which of the following is a major benefit of Integrated Pest Management (IPM) in stored product protection?

A. It relies solely on the use of powerful fumigants.
B. It is the cheapest method of pest control.
C. It reduces reliance on chemical pesticides by combining various control tactics.
D. It guarantees 100% elimination of all pests.

Question No. 13 Marks +1 -0 Time

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What is the purpose of 'pulsing' treatment for cut flowers?

A. To encourage the flowers to open faster
B. To load the flower stems with a solution (e.g., sugar, germicide) for a short period to extend vase life
C. To clean the stems from dirt and debris
D. To induce a dormant state in the flowers

Question No. 14 Marks +1 -0 Time

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Which gas is used in high concentrations in a 'fumigation' process to kill insects in a silo of grain?

A. Oxygen
B. Nitrogen
C. Phosphine
D. Helium

Question No. 15 Marks +1 -0 Time

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The 'Total Soluble Solids' (TSS) of a fruit juice is measured using a refractometer and is an indicator of its:

A. Acidity level
B. Vitamin C content
C. Sugar content
D. Fiber content

Question No. 16 Marks +1 -0 Time

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What is the main drawback of storing ethylene-sensitive produce (like kiwi) with high-ethylene producers (like apples)?

A. The ethylene producers will absorb the flavor of the sensitive produce.
B. The sensitive produce will ripen too quickly and senesce.
C. The sensitive produce will suffer from chilling injury.
D. The ethylene producers will lose their color.

Question No. 17 Marks +1 -0 Time

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Why is a 'slotted' or 'vented' plastic crate better than a solid one for transporting most fresh produce?

A. It is cheaper to manufacture.
B. It allows for better air circulation and cooling.
C. It holds more produce by weight.
D. It is easier to clean.

Question No. 18 Marks +1 -0 Time

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Which of the following is a physiological disorder of apples in storage, characterized by brown, spongy tissue in the flesh?

A. Scab
B. Bitter pit
C. Powdery mildew
D. Fire blight

Question No. 19 Marks +1 -0 Time

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A 'debearder' or 'awner' is a machine used in post-harvest handling of which crop?

A. Rice
B. Maize
C. Barley
D. Soybean

Question No. 20 Marks +1 -0 Time

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What is the main advantage of vacuum cooling for certain leafy vegetables like lettuce?

A. It is a very slow and gentle process.
B. It can rapidly and uniformly cool the produce by boiling off a small amount of its own moisture.
C. It adds moisture to the produce.
D. It can be done in an open field without any special equipment.

Question No. 21 Marks +1 -0 Time

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Which of the following is NOT a method of drying?

A. Sun drying
B. Freeze drying
C. Blanching
D. Mechanical drying

Question No. 22 Marks +1 -0 Time

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In the context of food safety, what does HACCP stand for?

A. Hazard Analysis and Critical Control Point
B. High and Critical Condition Packaging
C. Handling and Cooling a Critical Product
D. Healthy and Clean Commodity Protocol

Question No. 23 Marks +1 -0 Time

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What causes the greening of potato tubers when they are exposed to light?

A. Development of solanine and chlorophyll
B. A reaction with nitrogen in the air
C. Loss of starch from the tuber
D. Bacterial infection

Question No. 24 Marks +1 -0 Time

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The 'sweating' of grains in storage refers to:

A. The release of a sweet aroma
B. Moisture migration and condensation on the grain surface
C. The loss of nutrients due to high temperatures
D. The shrinking of grain kernels

Question No. 25 Marks +1 -0 Time

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Which of these is a desirable characteristic of a packaging material for fresh produce?

A. It should be completely impermeable to all gases.
B. It should have good mechanical strength to prevent damage.
C. It should be dark in color to block all light.
D. It should be very heavy to keep the produce stable.

Question No. 26 Marks +1 -0 Time

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What is the term for the removal of field soil and debris from produce using water or air?

A. Grading
B. Curing
C. Pre-cooling
D. Dry/Wet Dumping or Cleaning

Question No. 27 Marks +1 -0 Time

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Which of the following is an example of an 'intelligent packaging' system?

A. A package with a QR code linking to a website
B. A time-temperature indicator (TTI) that changes color if the product is exposed to high temperatures
C. A resealable zipper bag
D. A brown paper bag

Question No. 28 Marks +1 -0 Time

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What is the primary purpose of 'polishing' rice?

A. To increase its nutritional value
B. To remove the bran layer and germ to improve appearance and cooking quality
C. To coat the rice with vitamins
D. To make the rice resistant to insects

Question No. 29 Marks +1 -0 Time

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A batch of carrots in cold storage has developed a bitter taste. This is likely due to:

A. Being stored at too high a humidity
B. Being stored with ethylene-producing fruits like apples
C. Insufficient ventilation
D. Exposure to light

Question No. 30 Marks +1 -0 Time

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Which of the following is a biological control agent sometimes used to manage post-harvest diseases?

A. Chlorine
B. Sulfur dioxide
C. Yeast antagonists (*e.g., Candida oleophila*)
D. Sodium bicarbonate

Question No. 31 Marks +1 -0 Time

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The 'respiration quotient' (RQ) is the ratio of:

A. CO2 produced to O2 consumed
B. O2 consumed to CO2 produced
C. Water lost to CO2 produced
D. Ethylene produced to O2 consumed

Question No. 32 Marks +1 -0 Time

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What does 'aseptic packaging' involve?

A. Packaging the product under a vacuum
B. Sterilizing the food product and the packaging material separately, then filling and sealing in a sterile environment
C. Using packaging that is resistant to acid
D. Packaging food while it is frozen

Question No. 33 Marks +1 -0 Time

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Which factor is most critical for the long-term storage of seeds to maintain their viability?

A. High nitrogen atmosphere
B. Low moisture content and low temperature
C. Exposure to ambient sunlight
D. Frequent mixing and aeration

Question No. 34 Marks +1 -0 Time

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Why is gentle handling of produce during harvesting and packing so important?

A. It ensures all produce are of uniform size.
B. It prevents physical injuries that serve as entry points for decay organisms.
C. It makes the produce ripen faster.
D. It increases the weight of the produce.

Question No. 35 Marks +1 -0 Time

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What is the function of an 'aspirator' in a seed cleaning line?

A. To wash the seeds with water
B. To use air currents to separate light impurities like chaff and dust from the seeds
C. To sort seeds based on color
D. To apply a chemical coating to the seeds

Question No. 36 Marks +1 -0 Time

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Which of the following is a common symptom of boron deficiency in root crops like turnips or beets?

A. Hollow stems
B. Internal browning or black heart
C. Yellowing of the leaves
D. Excessive root hair growth

Question No. 37 Marks +1 -0 Time

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The 'half-cooling time' is a measure of:

A. The time it takes for a product's temperature to reach the freezing point
B. The time required to remove half of the temperature difference between the produce and the cooling medium
C. Half the total time the produce spends in cold storage
D. The time it takes for the cooling system to reach its full power

Question No. 38 Marks +1 -0 Time

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What is the main reason for avoiding the use of copper containers for storing fatty foods like milk or butter?

A. Copper is too expensive.
B. Copper can catalyze the oxidation of fats, leading to rancidity.
C. Copper is not strong enough.
D. Copper can react with proteins.

Question No. 39 Marks +1 -0 Time

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Which post-harvest treatment is most effective at controlling insects throughout a large bulk of stored wheat?

A. Dusting the surface with insecticide
B. Fumigation
C. Refrigeration
D. Bagging in polypropylene sacks

Question No. 40 Marks +1 -0 Time

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What is a 'deciduous' fruit?

A. A fruit that grows in tropical climates
B. A fruit that has a very hard outer shell
C. A fruit from a plant that sheds its leaves annually
D. A fruit that does not ripen after harvest

Question No. 41 Marks +1 -0 Time

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What is the ideal storage condition to prevent 'greening' in potatoes?

A. High humidity and bright light
B. Low temperature and complete darkness
C. Room temperature and indirect light
D. High CO2 atmosphere

Question No. 42 Marks +1 -0 Time

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The 'specific heat' of a product is an important property when considering post-harvest cooling because it determines:

A. The product's freezing point
B. How much heat energy must be removed to lower its temperature
C. The rate at which it will lose water
D. Its susceptibility to mechanical damage

Question No. 43 Marks +1 -0 Time

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What is the main purpose of using ethylene absorbents (e.g., potassium permanganate) in packages of ethylene-sensitive produce?

A. To add a purple color to the package
B. To act as a fungicide
C. To oxidize and remove ethylene gas from the package atmosphere
D. To increase the humidity inside the package

Question No. 44 Marks +1 -0 Time

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In a commercial grain dryer, what is the primary risk of using excessively high temperatures?

A. The grain will not dry at all.
B. The process will consume too much fuel.
C. It can cause heat damage to the grain, leading to reduced germination and processing quality (e.g., stress cracks).
D. It will make the grain too clean.

Question No. 45 Marks +1 -0 Time

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Which quality attribute of a tomato is measured by a colorimeter?

A. Firmness
B. Lycopene content and external color
C. Acidity (pH)
D. Size and weight

Question No. 46 Marks +1 -0 Time

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What is a common reason for the failure of a Controlled Atmosphere (CA) storage facility to maintain the desired gas levels?

A. The produce is not generating enough CO2.
B. The storage room is not properly sealed and is leaky.
C. The refrigeration system is too powerful.
D. The produce was harvested too early.

Question No. 47 Marks +1 -0 Time

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The 'pericarp' is a botanical term for what part of a fruit?

A. The seed
B. The stem
C. The flower remnants
D. The wall of the fruit, which develops from the ovary wall

Question No. 48 Marks +1 -0 Time

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Which of the following is an example of a value-added product derived from post-harvest processing of maize?

A. Dry shelled maize
B. Maize stored in a silo
C. Corn starch
D. Cleaned maize grain

Question No. 49 Marks +1 -0 Time

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For optimal wound healing during the 'curing' of sweet potatoes, what conditions are required?

A. Low temperature and low humidity
B. High temperature (~30°C) and high relative humidity (~90%)
C. Exposure to direct sunlight
D. Submersion in water

Question No. 50 Marks +1 -0 Time

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What is 'Threshing'?

A. The process of separating grains or seeds from the stalk or husk.
B. The grading of produce based on size.
C. The application of pesticides to stored grain.
D. The process of drying grains using the sun.

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