Postharvest Technology MCQs (Set 4) Posted on August 17, 2026Author agropublishers 0 1. Which of the following fruits is classified as non-climacteric? Grape Papaya Banana Mango 2. Increased postharvest temperature generally leads to _______________________ Prevention of water loss and weight increase Inhibited ethylene production and senescence Increased ethylene production and accelerated ripening Reduced respiration and senescence 3. Which postharvest system is most suitable for a remote village with unreliable electricity and high solar radiation? Solar-powered cold storage Large controlled-atmosphere facility Freeze-drying plant Conventional refrigerated warehouse 4. The microbial conversion of sugars into acids, alcohols, or gases is known as _________________ Fermentation Hydrolysis Senescence Oxidation 5. Which statement most accurately describes the respective roles of abscisic acid (ABA) and ethylene during tomato fruit ripening? ABA and ethylene act independently with no crosstalk ABA decreases while ethylene increases, with no interaction ABA levels rise before ethylene and promote ethylene biosynthesis and signaling Ethylene inhibits ABA biosynthesis completely 6. Non-climacteric fruits differ from climacteric fruits in that they _______________________ Ripen primarily while attached to the plant and exhibit a limited response to ethylene Do not change color during ripening Do not produce any hormones Show a large respiratory peak at ripening 7. Which climatic condition can increase the risk of postharvest pathogen development in horticultural produce? Warm and humid conditions Dry storage Rapid cooling Low moisture 8. Plant hormone ____________________ is involved in regulating ripening in both climacteric and non-climacteric fruits Cytokinin Abscisic acid Gibberellin Brassinosteroid 9. In postharvest management, controlled-atmosphere storage delays fruit ripening primarily by _________________ Increasing temperature Suppression of respiration and ethylene activity Increasing ethylene production Exposing fruit to high light intensity 10. The increase in fruit sweetness during ripening is primarily a result of _____________________ Synthesis of new starch Increased protein breakdown Degradation of all carbohydrates Hydrolysis of starch into sugars Loading … Question 1 of 10
