Food Engineering Questions and Answers – Principles of Fresh Food Storage-1

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Fresh Food Storage-1”.

1. Statement 1: Time is an important parameter for the growth of spoilage organisms.
Statement 2: Temperature is an important parameter for the growth of spoilage organisms.
a) True, False
b) True, True
c) False, False
d) False, True
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2. The length of storage of fruits and vegetables is a function of _____
a) Resistance to attack by microorganisms
b) Composition
c) Gases in the environment
d) All of the mentioned
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3. Statement 1: A harvested fruit contains many oxidative substrates required to perform respiration.
Statement 2: Different species of fruits have different patterns of respiration. This is called as _____
a) True, climacteric
b) True, botulism
c) False, climacteric
d) False, botulism
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4. In the climacteric, the ratio of the highest peak to the minimum _____ with temperature.
a) Increases
b) Decreases
c) Stays constant
d) Exponentially varies
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5. Statement 1: In the climacteric, the ratio of the highest peak to the minimum varies with temperature.
Statement 2: In the climacteric, the ratio of the highest peak to the minimum varies from fruit to fruit.
a) True, False
b) True, True
c) False, False
d) False, True
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6. Statement 1: After harvest, there is a decline in the uptake of oxygen.
Statement 2: After harvest, there is a sharp rise in the uptake of oxygen.
a) True, False
b) True, True
c) False, False
d) False, True
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7. The slope of the climacteric varies with _____
a) Maturity
b) Species
c) Oxygen and carbon-di-oxide content of the storage chamber
d) All of the mentioned
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8. Statement 1: Ripening of fruits is accompanied with a lot of anabolic and catabolic reactions.
Statement 2: Certain fleshy roots, tubers and bulbs have low metabolic activity and are dormant until there are environmentally favorable conditions for germination and growth.
a) True, False
b) True, True
c) False, False
d) False, True
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9. Fleshy fruits after _____ are _____
a) Ripening, consumed
b) Ripening, rotted
c) Consuming, rotted
d) None of the mentioned
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10. Statement 1: At low temperatures, the rate of respiration of harvested fruits and vegetables decreases.
Statement 2: Under conditions where respiration rate is retarded, changes in chlorophyll loss are also delayed.
a) True, False
b) True, True
c) False, False
d) False, True
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11. Which is NOT a facet of cellular loci and messaging?
a) The biochemical control
b) Mechanics of quality change
c) The temperature and atmosphere
d) None of the mentioned
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12. Statement 1: In cellular loci and messaging, the link is the mechanics of quality change.
Statement 2: In cellular loci and messaging, the machinery is the biochemical control.
a) True, False
b) True, True
c) False, False
d) False, True
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13. In the biochemistry of plants, which of the statements hold wrong?
a) Ethylene plays an important role in promoting food ripening
b) Changes in membrane permeability cause metabolic shifts associated with ripening
c) Senescence aren’t always the reason for the collapse of cellular machinery
d) None of the mentioned
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14. Keeping in mind that texture changes take place after harvest, pulpy fruits become extremely hard after harvest.
a) True
b) False
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15. Statement 1: After harvest, _____ of fruits and vegetables undergoes change.
Statement 2: The _____ in pre-harvest and application of _____ to post-harvest can change the stress response in harvested commodities.
a) Texture, nutrients, minerals
b) Color, minerals, nutrients
c) Texture, minerals, nutrients
d) None of the mentioned
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Sanfoundry Global Education & Learning Series – Food Engineering.

To practice all areas of Food Engineering, here is complete set of 1000+ Multiple Choice Questions and Answers.