This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Physical Changes”.
1. What is the use of maturity index?
a) To determine the harvest date
b) To determine the pressure in the fruit
c) To determine the amount of microbes present in it
d) To determine the water activity
View Answer
Explanation: Maturity indices are the indication to the readiness of the commodity for harvest. It is the basis for determining the harvest date for the product. It affects their shelf life. The quality also depends on the way they are handled, transported, and marketed.
2. What is physiological maturity?
a) A stage when maximum growth and maturation has occurred
b) A stage when minimum growth and maturation has occurred
c) A stage when no growth and maturation has occurred
d) A stage when maximum growth and minimum maturation has occurred
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Explanation: Physiological maturity is defined as the stage in the development of the fruits when maximum growth and maturation has occurred. Horticultural maturity is defined as the stage of development at which a plant has the prerequisites for use by consumers for a particular purpose.
3. Which of the following is the physical method for assessing the maturity of the fruit?
a) Texture
b) Total solids
c) Ethylene production
d) Acidity
View Answer
Explanation: Harvest maturity can be determined through physical methods like shape, size, and texture. Fruits like citrus, papaya are harvested by the color. Banana and pineapple are harvested based on the size. Melon and mango are harvested based on the surface characteristics.
4. Which of the following is the chemical method for assessing the maturity of the fruit?
a) Texture
b) Total soluble solids
c) Ethylene production
d) Size
View Answer
Explanation: Harvest maturity can be determined through chemical methods like total soluble solids and acidity. Size, shape and texture are the physical methods for determining the maturity of the fruits. The Total soluble solids are determined by refractometer. The acidity can be assessed by titration.
5. Which of the following is the physiological method for assessing the maturity of the fruit?
a) Texture
b) Total soluble solids
c) Ethylene production
d) Size
View Answer
Explanation: Harvest maturity can be determined through physiological methods like ethylene production and rate of respiration. Texture and size are the physical method for determining maturity. Total soluble solids are a chemical method for assessing the maturity of the fruit.
6. Which of the following fruits are harvested based on total soluble solids?
a) Grapes
b) Banana
c) Lemon
d) Orange
View Answer
Explanation: Grapes, papaya are harvested based on total soluble solids. Banana is harvested based on shape. Lemon and grapes are harvested based on peel color and size. The total soluble solids content increases in ripening process.
7. Which of the following fruits are harvested based on tapping?
a) Grapes
b) Banana
c) Water melon
d) Orange
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Explanation: Water melon is harvested by tapping the melons. Banana is harvested by its shape. Orange is harvested when the peel color changes from green to orange. There will be increase in total soluble solids in grapes during harvesting season.
8. Which of the following instrument is used for determining the toughness of the fruit?
a) Fibrometer
b) Tendrometer
c) Firmness tester
d) Light reflectance
View Answer
Explanation: Toughness of the fruit is determined by Fibrometer. Tendrometer determines the tenderness of the fruit. Firmness tester determines the firmness of the product. Light reflectance determines the external color of the product. Fibrometer is also a chemical method to determine the polysaccharides in fruits.
9. Which of the following is used for determining the tannin content?
a) Ferric chloride test
b) Iodine test
c) Gas chromatography
d) Light transmittance
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Explanation: Ferric chloride test is used for determining the tannin content. Iodine test is used for determining the starch content. Gas chromatography is used for determining the internal ethylene. Light transmittance determines the internal color of the product.
10. Which of the following statements are true with respect to the harvesting of pineapples?
Statement 1: Change of shell color from green to yellow from base of the fruits.
Statement 2: Specific gravity ranges from 0.92-1.02%.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: There are many ways to determine the maturity of pineapple. It should be flattening of eyes with slight hollow at center. Change of shell color from green to yellow from base of the fruits. The Specific gravity ranges from 0.92-1.02%. The total soluble solids range from 12 – 14%. The acidity is around 1%.
11. Which of the following statements are true with respect to the harvesting of papayas?
Statement 1: Change of fruit color from green to yellow.
Statement 2: The total soluble solids range from 12 – 14%.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: There are many ways to determine the maturity of papaya. Fruits require 125 to 140 days from flowering to harvesting. The color of fruit changes from green to pale green or yellowish at blossom end. Usually these are harvested at 1/4th yellow for export or at 1/2 yellow for local markets. The portion of fruit exposed to sunlight becomes dark yellow in color. Total soluble solids at harvest should be minimum 6%.
12. What is the pulp: peel ratio in banana during harvesting?
a) 1.3 to 1.4
b) 2.3 to 2.4
c) 3.3 to 4.4
d) 0.3 to 0.4
View Answer
Explanation: There are many ways to determine the maturity of bananas. The number of days from fruit set is 90 days. The Pulp: peel ratio of banana is 1.3 to 1.4. The angels in banana will disappear. There is an increase in brittleness of floral remnants and their natural shedding.
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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