This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Fresh-Cut Fruits”.
1. Which of the following process is done to produce fresh cut fruits?
a) Minimal processing
b) High temperature processing
c) Low temperature processing
d) Irradiation
View Answer
Explanation: Minimal processing is done to produce fresh cut fruits. Fresh-cut fruits are used for human consumption. They are processed by peeling, slicing, chopping, shredding, coring, or trimming, with or without washing, prior to being packaged for use by the consumer or a retail establishment.
2. Which of the following factors affect the fresh cut fruits?
a) Water activity
b) Moisture
c) Specific heat
d) Temperature
View Answer
Explanation: Degree of influence of temperature varies from one to another. Quality deteriorates with increase in temperature. Minimizing temperature rise in packages is a very important element for preservation of quality of packaged Fresh Produce.
3. The moisture content of 5% loss is the minimum limit that is tolerated in terms of commodity value.
a) True
b) False
View Answer
Explanation: Moisture Content of most fresh cut products is 90%. The moisture content of 5% loss is the maximum limit that is tolerated in terms of commodity value. The storage conditions should be dry and hygienic. Packaging material should be moisture barrier.
4. What happens when ethylene is present in the storage area?
a) Rancidity
b) Vitamin denaturation
c) Promotes ripening
d) Protein denaturation
View Answer
Explanation: Air mixed with ethylene promotes coloring and ripening. It is believed that 0.1 ppm ethylene in atmosphere causes ageing & color. It degraded the quality and appearance of the food. Removal of ethylene will extend the shelf life period.
5. What is added during washing of the fruits?
a) 50-100ppm of chlorine
b) 200-1000ppm of chlorine
c) 50-100ppm of sodium carbonate
d) 200-1000ppm of sodium carbonate
View Answer
Explanation: One of the important unit operations in the minimal processing is washing. For washing of the fruits, 50-100ppm chlorine is added in water. The pH of 4-4.5 should be maintained in the water for chlorine to act. Loading and unloading should be handled properly to prevent fruits from injury and damage.
6. Which of the gas is used in controlled atmospheric storage of fresh cut produce?
a) Carbon dioxide
b) Oxygen
c) Nitrogen
d) Carbon dioxide, oxygen, nitrogen
View Answer
Explanation: In a controlled atmosphere the concentrations of oxygen, nitrogen and carbon dioxide are controlled in an agricultural storage area. The relative humidity and temperature of the storage room are also controlled. Both dry products and fresh products are stored in the regulated atmospheres.
7. Which of the following is an example of fruit-ripening hormone?
a) Ethylene
b) Oxygen
c) Ammonia
d) Carbon dioxide
View Answer
Explanation: Ethylene is an example of gaseous hormone. It increases the rate of respiration. It is also called as fruit ripening hormone. Ethylene may be produced during ripening fruit. The major changes include fruit softening, sweetening, decreased bitterness, and color alterations in ripe fruit, as well as some other desirable quality attributes like aroma and flavor.
8. How long does fresh cut fruit last?
a) 5 days
b) 2 days
c) 3 days
d) 4 days
View Answer
Explanation: Most fruits will last about 5 days after being sliced. They should be stored in an airtight container. It always should be refrigerated. Fruits like apples, pears, bananas and avocado are treated with antioxidants to prevent the enzymatic browning reaction.
9. Are these statements about the fresh cut produce true?
Statement 1: It helps in adding the value to a raw agricultural commodity.
Statement 2: It is ready to cook or ready to use product.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: Produce which has been cleaned, cored, peeled, chopped, sliced, or diced and then packaged may be considered fresh-cut produce. Fresh-cut processing involves adding value to a raw agricultural commodity by preparing them for consumer use. It is prepared for convenience or ready-to-eat consumption but remains in a living and respiring physiological condition.
10. What happens during pectin degradation?
a) Softening of tissues
b) Lipolysis
c) Proteolysis
d) Oxidation
View Answer
Explanation: The softening of fruits is caused due to the pectin degradation. The end product of the pectin degradation results in bad odors. Textural changes results in the degradation of the quality of the product and also sensory rejection.
Sanfoundry Global Education & Learning Series – Fruits Processing.
To practice all areas of Fruits Processing, here is complete set of 1000+ Multiple Choice Questions and Answers.
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