This set of Vegetables Processing Multiple Choice Questions & Answers (MCQs) focuses on “Postharvest Handling Systems and Storage of Vegetables”.
1. What are the different types of post-harvest activities?
a) Harvesting, handling, storage
b) Handling, storage
c) Harvesting, handling
d) Harvesting, storage
View Answer
Explanation: Post-harvest Losses of vegetables occur at all points in the value chain from production in the field to the food being placed on a plate for consumption. Post-harvest activities include harvesting, handling, storage, processing, packaging, transportation. It also includes the marketing.
2. Why is the transpiration important during postharvest handling?
a) To maintain optimal growth temperatures
b) To maintain optimal growth pressure
c) To maintain optimal growth relative humidity
d) To maintain optimal growth water activity
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Explanation: Transpiration is vital to maintaining optimal growth temperatures in growing plants. The moisture holding capacity of air increases with temperature. Water loss is directly proportional to the vapor pressure difference (VPD) between the commodity and its environment.
3. How does temperature management relate to water loss?
a) Lowering the temperature reduces the vapor pressure
b) Lowering the temperature increases the vapor pressure
c) Increasing the temperature reduces the vapor pressure
d) Increasing the temperature increases the vapor pressure
View Answer
Explanation: Lowering the temperature reduces the vapor pressure deficit. Therefore it reduces water loss. Therefore cooling rapidly after harvest and storing produce at low temperatures reduces water loss. It also helps in cleaning the dirt and dust on the surface of the products.
4. What are durable crops?
a) Crops that could last for a year
b) Crops that could last for a week
c) Crops that could last for a day
d) Crops that could last for a month
View Answer
Explanation: The durable crops are the crops that could last for a year. These include the grains, cereal and legumes like peanut, mung bean and soybean. The moisture content of most durable crops is brought down to a low level (14 %), so it could last for a year. This crop can store for a long period of time.
5. What is meant by postharvest losses?
a) Measurable quantitative and qualitative loss
b) Measurable qualitative loss
c) Measurable quantitative loss
d) Measurable microbial loss
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Explanation: The post-harvest loss can be assessable by quantitative and qualitative loss analysis in a given food product. These losses can happen during any of the numerous stages of the post-harvest system. It also contains the spoilage due to various reasons.
6. How does temperature affect postharvest quality of vegetables?
a) Reduces rate of respiration
b) Increases rate of respiration
c) Maintains the rate of respiration
d) No effect on the rate of respiration
View Answer
Explanation: Removing field heat reduces rate of respiration and all biochemical reactions from newly harvested produce. The act of cooling immediately after harvest is important to remove the field heat before the items are handled further. It is important that the cooling occurs as soon as possible after harvest.
7. Are potatoes perishable?
a) True
b) False
View Answer
Explanation: The majority of fruits and vegetables are highly perishable commodities. Perishable commodities have short storage life. The exceptions, including apples and potatoes, if it is well stored, last for several months.
8. What is a quantitative loss?
a) Loss in terms of physical substance
b) Loss in terms of chemical substance
c) Loss in terms of microbial spoilage
d) Loss in terms of physical, chemical substance and microbial spoilage
View Answer
Explanation: Quantitative loss is a loss in terms of physical substance. It is defined as reduction in weight and volume which can be assessed and measured. It is very important to pack the product carefully especially if the product is transported to other places.
9. Why do agricultural produce undergo from postharvest handling?
a) Avoid moisture loss
b) Increase field heat
c) Increases moisture loss
d) Increases field heat and moisture loss
View Answer
Explanation: The most important objective of post-harvest management is keeping the produce cool. It avoids the loss of moisture and slows down unwanted chemical changes. It also avoids physical deterioration like bruising and to delay spoilage.
10. What is the disadvantage of room cooling?
a) Processing time
b) Equipment cost
c) Exposure to low temperature
d) Exposure to high pressure
View Answer
Explanation: It is low cost and slow method of cooling. In this method, produce is simply loaded into a cool room and cool air is allowed to circulate among the cartons, sacks, bins. Produce can be cooled and stored at the same room thus saves on handling costs. It is too slow method of cooling compared to other methods.
11. What is the advantage of hydro cooling?
a) Processing time
b) Equipment cost
c) Energy requirement
d) Exposure to high pressure
View Answer
Explanation: Hydro cooling has less energy compared to forced air cooling. Hydro cooler can be easily integrated into a packing operation and become a step within a simple packing line. Moisture loss does not take place.
12. What is the disadvantage of hydro cooling?
a) Processing time
b) Equipment cost
c) Energy requirement
d) Exposure to high pressure
View Answer
Explanation: Vacuum cooling helps in fast and uniform cooling. It is the most energy efficient method. The disadvantages of vacuum cooling are High capital cost and the produce losses more moisture which can degrade the quality of the product.
13. Dry grass, saw dust, paper shreds are used as cushioning material for packaging vegetables.
a) True
b) False
View Answer
Explanation: Dry grass, paddy straw, leaves, saw dust, paper shreds are used as cushioning material for packaging vegetables. It should dissipate the heat of respiration of the product. It should be free from infection and should be physiologically inactive. Molded pulp tray, honeycomb portion, cell pack are used replacing the cushioning material.
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.
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