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