This set of Vegetables Processing Multiple Choice Questions & Answers (MCQs) focuses on “Microbial Safety of Fresh and Processed Vegetables”.
1. What is microbial food safety?
a) Contamination of food by microbial agents
b) Contamination of food by bacterial agents only
c) Contamination of food by fungi only
d) Contamination of food by yeast only
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Explanation: The contamination of food by microbial organisms is risky. It is a global public health concern which can lead to hazardous health issues. Microbial threats in food contain bacteria like Salmonella, viruses like Norovirus and parasites like trematodes.
2. What is the best way to prevent botulism?
a) Drying
b) Boiling
c) Freezing
d) Canning
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Explanation: Canning is used to inhibit botulism. Pressure canning is the used for low-acid foods. These low-acid foods are the most common causes of botulism. These foods comprise all vegetable, some fruits, and seafood. It requires additional preservative methods.
3. Which of the following vegetables are affected by bacterial soft rot?
a) Onions, garlic, radish
b) Onions, radish
c) Onions, garlic
d) Garlic, radish
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Explanation: Bacterial soft rot is caused by Erwinia carotovora and Pseudomonas. It breaks down the pectin. It produces bad odor and water-soaked appearance. Vegetables affected are onions, garlic, beans, carrot, beets and lettuce.
4. Which of the following fruit is affected by buckeye rot mold?
a) Tomatoes
b) Cauliflower
c) Onion
d) Garlic
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Explanation: Buckeye rot of tomato is caused by pathogen like Phytophthora. It is a fungus that flourishes in warm and wet conditions. It lives in the soil. It is categorized by a bull’s eye pattern of dark brown rotting on the tomato.
5. Which of the following is also called as bacterial wilt?
a) Black mold rot
b) Pink mold rot
c) Brown mold rot
d) Blue mold rot
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Explanation: Ralstonia solanacearum can cause brown rot. It is also called as southern bacterial wilt or bacterial wilt. It is a pathogenic soil microorganism. It is recognized as Granville wilt when the disease occurs in tobacco.
6. What causes black rot inside potatoes?
a) Erwinia species
b) Fusarium species
c) Geotrichum species
d) Penicillium species
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Explanation: Fusarium dry rot is caused by fusarium species. It causes internal dark brown or black dry rot of the potato. The rot is developed due to an injury, bruise or cut. The pathogen enters the tuber and rots at the center.
7. Which of the following is affected by gangrene?
a) Onion
b) Carrot
c) Cabbage
d) Potato
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Explanation: Gangrene is a slow-growing fungal disease. It occurs in stored potatoes which are further favored by cool weathers. Early symptoms of this disease are small round, dark depressions that appear dark grey to brown.
8. Soft rot is the most destructive disease of ginger.
a) True
b) False
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Explanation: Soft rot is also known as rhizome rot. Soft rot is a disease caused by fungi such as Pythium and Fusarium species. It is the most damaging disease of ginger. It reduces the production of the ginger and also affects the quality.
9. What are the symptoms showed in soft rot of vegetables?
a) Water-soaked spots
b) Blue spots
c) Brown spots
d) Yellow spots
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Explanation: Bacterial soft rots can cause water-soaked spots. These spots expand over time and become depressed and soft. Interior tissues become mushy and discolored. The discoloration can range from cream to black.
10. What is the other mane for sclerotinia rot?
a) Black mold rot
b) White mold rot
c) Brown mold rot
d) Blue mold rot
View Answer
Explanation: Cottony rot is also called as Sclerotinia rot or white mold. It is primarily a disease of vegetables like beans, carrots, celery, and lettuce. It can cause major loss in carrots during early season production.
Sanfoundry Global Education & Learning Series – Vegetables Processing.
To practice all areas of Vegetables Processing, here is complete set of 1000+ Multiple Choice Questions and Answers.
