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