This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Postharvest Handling and Preservation Technologies”.
1. Which of the following statements are correct about the vehicles used for transportation of fruits?
Statement 1: They should have well designed and adequately equipped compartments.
Statement 2: They should have slip resistant floors.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: The vehicles used for transportation of fruits should have well designed and adequately equipped compartments. They should have slip resistant floors. They should allow effective distribution of cool air. They should have temperature control. Proper air spaces between pallets and room walls are to be provided.
2. Which of the following factor affects the fruits during transportation?
a) Temperature
b) Pressure
c) Water activity
d) Moisture content
View Answer
Explanation: Temperature plays a crucial role during the transportation of fruits. Refrigerated storage retards aging due to ripening, softening, and textural and color changes. It prevents undesirable metabolic changes and respiratory heat production. It also restricts the growth of microbes.
3. What is the main objective of fresh fruit and vegetable storage?
a) Minimize deterioration
b) Extend the shelf life
c) Profits
d) Minimize deterioration and extend the shelf life
View Answer
Explanation: The main objective of fresh fruit and vegetables storage are to minimize the deterioration of the product. It should extend the shelf life of the fruit and vegetables. It should also keep fruits and vegetables in good condition until they are consumed.
4. The storage temperature is directly proportional to the respiration rate in fruits.
a) True
b) False
View Answer
Explanation: The important function of refrigeration is to control the crop’s respiration rate. The storage temperature is directly proportional to the respiration rate in fruits. Therefore storage rooms should be well insulated and adequately refrigerated. It should allow for air circulation to prevent temperature variation.
5. What is the recommended storage temperature for apples?
a) 1-4°C
b) 4-5°C
c) 5-8°C
d) -5°C
View Answer
Explanation: The recommended storage temperature for apples is 1-4°C. If the humidity is not maintained then the apples dehydrate and shrivel. It should have adequate space for a good air movement within the storage vehicle. It is normally packed in card boxes.
6. What is the recommended storage temperature for potatoes?
a) 1-4°C
b) 4-5°C
c) 5-9°C
d) -5°C
View Answer
Explanation: The recommended storage temperature for potatoes is 5-9°C. Other plants like eggplant, pepper, cucumber are also stored in the same range of temperature. The temperature should be monitored carefully. The crates should be clean and hygienic.
7. What is the primary reason for damage incurred during transport?
a) Mechanical damage
b) Overheating
c) Chilling injury
d) Mechanical damage and overheating
View Answer
Explanation: The damage and loss incurred during non-refrigerated transport are by mechanical damage and by overheating. There should be no careless handling of packed produces during loading and unloading. It will cause the mechanical damage. The packages should not be stacked too high.
8. What happens when a food is overheated during transport?
a) Natural breakdown
b) Decomposition
c) Burnt
d) Natural breakdown and decay
View Answer
Explanation: This occurs from external sources as well as internal source where the produce within the package itself generated the heat. Overheating promotes natural breakdown and decay, and increases the rate of water loss from produce. The causes of overheating include: the use of closed vehicles without ventilation.
9. What is other name for precooling?
a) Primary cooling
b) Preliminary cooling
c) Harvest cooling
d) Field heat cooling
View Answer
Explanation: Pre-cooling is also called as preliminary cooling. It is a vital post-harvest management practice. It is done prior to storage. The main purpose of pre-cooling is to remove the heat from the crops after they are harvested.
10. Which of the following is used as precooling method for cauliflower?
a) Room cooling
b) Forced air cooling
c) Hydro cooling
d) Transit cooling
View Answer
Explanation: Cauliflower is precooled by using forced air cooling. During forced air-cooling, air is pulled rapidly through bins of vegetables. This increases the effective surface area from that of the bin to that of the produce inside.
11. Which of the following is used as precooling method for onion?
a) Packaging ice
b) Forced air cooling
c) Hydro cooling
d) Transit cooling
View Answer
Explanation: In order to remove the field heat, the onions are precooled by using ice. It helps in reducing the overall temperature of the product. It also prevents the microbial growth. The onions are packed with ice in layers. If the precooling exceeds the optimum time, then onions tend to absorb moisture.
12. Which of the following is used as precooling method for leafy vegetables?
a) Packaging ice
b) Forced air cooling
c) Hydro cooling
d) Transit cooling
View Answer
Explanation: Transit cooling is used as precooling method for leafy vegetables. It can also be precooled by mechanical refrigeration. Since the leafy vegetables are perishable in nature, the mechanical cooling is preferred over other methods. It is quick method of precooling. But it has high energy requirement.
13. Which of the following vegetable undergoes curing process?
a) Sweet potato
b) Cauliflower
c) Tomato
d) Egg plant
View Answer
Explanation: Curing is an effective operation to decrease the moisture content during storage from hardy vegetables. Vegetables like onion, garlic, sweet potato and other tropical root vegetables undergo curing process. It helps in healing of harvest injuries, reduces loss of water and prevents infection by pathogens.
14. What is the curing time for onions?
a) 0.5-1 hour
b) 1-2 hours
c) 2-3 hours
d) Overnight
View Answer
Explanation: Curing is an effective operation to reduce water loss of water. It takes nearly 0.5-1 hour for curing process. Curing of onion and garlic are done to dry the necks and outer scales. The bulbs are left in the field after harvesting under shade until the green tops, outer skins and roots are fully dried.
15. What is the curing temperature for yam?
a) 32-40 °C
b) 28-32 °C
c) 35-45 °C
d) 20-28 °C
View Answer
Explanation: Curing temperature for yam is 32-40 °C. The relative humidity should be 90%. It helps in reducing the water loss. It also prevents the growth of the microbes. Curing process increases the shelf life of the product. It also increases the overall quality of the product.
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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