Postharvest Technology MCQs (Set 11) Posted on August 23, 2026Author agropublishers 0 1. Sensory evaluation of horticultural produce primarily relies on _________________ Computer models Chemical analysis Laboratory instruments Human senses such as sight, smell, taste, touch, and hearing 2. Postharvest diseases spread rapidly during storage because _____________ Close contact among commodities facilitates pathogen transfer Produce becomes immune after harvest Pathogens cannot reproduce after harvest Storage eliminates inoculum 3. Which statement best describes how edible coatings extend the shelf life of fresh produce? Form a semi-permeable barrier that reduces moisture loss and modifies gas exchange Act only as flavoring agents Completely block O₂ and CO₂ Improve appearance 4. A major postharvest significance of Penicillium expansum in apples is its ability to produce ___________________ Ochratoxin A Patulin mycotoxin Zearalenone Aflatoxin B₁ 5. Increasing relative humidity around harvested produce reduces water loss by ______________ Increasing respiration Increasing the vapor-pressure gradient Increasing ethylene production Reducing the vapor-pressure gradient between the product and surrounding air 6. Which postharvest drying method is most suitable for producing high-quality dried herbs while retaining color and aroma and minimizing nutrient loss? Shade or low-temperature forced-air drying Microwave drying at excessively high power without control Open sun drying on concrete floors Hot-air cabinet drying at very high temperatures 7. Green mold of citrus is primarily caused by _________ Botrytis cinerea Penicillium expansum Penicillium italicum Penicillium digitatum 8. A pathogen that moves from an initially infected tissue to other parts of the plant may cause _________________ Latent infection Mechanical infection Secondary infection Systemic infection 9. ___________________________ is the non-destructive technique used to estimate total soluble solids (TSS) in intact fruit Sensory evaluation Titratable acidity analysis Near-infrared (NIR) spectroscopy X-ray imaging 10. __________________ is the postharvest pathogen known for causing rapid soft rot, commonly called bread mold or leak, by entering fruits and vegetables through wounds Clavibacter michiganensis Plasmopara spp. Rhizopus stolonifer Puccinia spp. Loading … Question 1 of 10
