Postharvest Technology MCQs (Set 10) Posted on August 23, 2026Author agropublishers 0 1. Total soluble solids (TSS) are commonly expressed as _______________________ Milligrams per kilogram Kilopascals Degrees Brix Newtons 2. For fresh-cut apple slices, which strategy best reduces enzymatic browning during storage? Dipping slices in an antioxidant solution and storing under refrigeration Exposing slices to air before refrigeration Using very high storage temperatures Storing at room temperature without treatment 3. What is the main advantage of osmotic dehydration before final drying of pineapple pieces? Increases water content and speeds up final drying Primarily changes fruit color Partially removes water while infusing solutes, improving texture and flavor Completely sterilizes the fruit 4. The Total Soluble Solids (TSS) / Total Soluble Solids (TA) ratio in postharvest horticulture is primarily used as an indicator of the ___________ Balance between sweetness and acidity Fruit size Skin thickness Respiration rate 5. Postharvest diseases are diseases that develop primarily _____________________ During seed germination After produce has been harvested Before flowering During soil preparation 6. _______________________________ combines spectral information with spatial imaging to test fruit quality without breaking the skin Hyperspectral imaging Colorimetry Penetrometry Refractometry 7. _____________ cause many of the most important postharvest decays in fruit crops, leading to major losses during storage and transport Nematodes Viruses Weeds Fungi 8. Why is oxygen reduced to approximately 1–5% in Modified Atmosphere Packaging (MAP) of fresh-cut lettuce? To increase ethylene production To promote anaerobic respiration To slow the metabolic rate and respiration of cut tissues To completely stop respiration 9. Which instrument is commonly used to measure fruit firmness in postharvest quality assessment? Penetrometer Gas chromatograph Refractometer Colorimeter 10. Considering postharvest physiology, which combination of storage-atmosphere conditions can induce physiological injury in fruits and vegetables? Normal O₂ and low CO₂ None of these High O₂ and normal CO₂ Very low O₂ and/or excessively high CO₂ Loading … Question 1 of 10
