Postharvest Technology MCQs with Answers | Horticulture
Multiple Choice Questions for Professional Test Preparation
Postharvest Technology MCQs
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Postharvest Technology MCQs (with Answers) are an excellent resource for practicing questions covering different aspects of postharvest technology, including harvesting, maturity, handling, precooling, washing, grading, packaging, storage, transportation, postharvest diseases, quality evaluation, and postharvest loss management. These questions are useful for aspirants preparing for PPSC, FPSC, Agriculture Officer, Horticulturist, and other agriculture and horticulture competitive examinations.
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Frequently Asked Questions
What is postharvest technology?
Why is precooling important?
What are the major causes of postharvest losses?
Which pathogens cause major postharvest diseases?
What is the purpose of packaging?
What is the difference between grading and sorting?
Why is cold storage used?
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What is postharvest technology?
Postharvest technology is the application of scientific principles and practical techniques to agricultural and horticultural produce from harvest until it reaches the consumer.
What are objective of postharvest technology?
The major objectives of postharvest technology are to
Maintain quality by preserving freshness, appearance, texture, flavor, and nutritional value.
Reduce postharvest losses by minimizing losses caused by mechanical injury, physiological deterioration, pests, and diseases.
Extend shelf life by slowing respiration, ripening, senescence, and microbial growth.
Ensure food safety by minimizing contamination and maintain hygienic conditions.
Maintain market value by improving uniformity, appearance, grading, packaging, and presentation.
Facilitate handling and transportation by protecting produce from damage during storage and distribution.
Add value by processing or transforming crop produce into products with greater economic value.
Reduce food waste by preserving harvested crop for consumption and marketing.
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Postharvest TechnologyMCQs
- Which pathogen causes blue mold of apple?
A. Penicillium digitatum
B. Penicillium expansum
C. Botrytis cinerea
D. Aspergillus niger
Answer: B. Penicillium expansum
2. Green mold of citrus is primarily caused by ___________________
A. Penicillium italicum
B. Penicillium digitatum
C. Rhizopus stolonifer
D. Dickeya spp.
Answer: B. Penicillium digitatum
3. Black mold of onion, characterized by black powdery spore masses, is caused by ______________
A. Botrytis cinerea
B. Pectobacterium spp.
C. Aspergillus niger
D. Penicillium expansum
Answer: C. Aspergillus niger
4. Bacterial soft rot in fruits and vegetables is commonly caused by ______________
A. Pectobacterium and Dickeya spp.
B. Rhizopus stolonifer
C. Penicillium italicum
D. Botrytis cinerea
Answer: A. Pectobacterium and Dickeya spp.
5. An infection that remains inactive or dormant in host tissue until a later stage of maturity or storage is known as _________________
A. Mechanical infection
B. Secondary infection
C. Latent or quiescent infection
D. Systemic infection
Answer: C. Latent or quiescent infection
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