Postharvest Technology MCQs (Set 9) Posted on August 23, 2026Author agropublishers 0 1. In postharvest horticulture, produce quality is best described as ________________________ Nutritional composition Absence of pathogens A combination of appearance, texture, flavor, nutritional value, and safety External appearance 2. Which combination of factors increases transpiration from harvested fruits and vegetables? High relative humidity and reduced air movement Low temperature and suitable packaging High temperature, low relative humidity, and excessive air movement Low temperature and high relative humidity 3. Which instrument is commonly used to estimate total soluble solids (TSS) in fruit juice? Refractometer Gas chromatograph Colorimeter Penetrometer 4. What is the significance of the preharvest period in determining postharvest quality? It prevents all microbial infections after harvest It promotes product quality and resistance prior to harvest It eliminates all postharvest physiological processes It affects only fruit color 5. Avocado fruit exposed to chilling stress during postharvest storage often exhibits symptoms including _________________ Improved mesocarp color Enhanced chlorophyll synthesis Increased firmness and flavor Irregular ripening, mesocarp darkening, and skin pitting 6. A processor wants to extend the shelf life of fresh-cut lettuce using modified atmosphere packaging (MAP). Which gas composition strategy is most appropriate for this minimally processed leafy vegetable? Zero oxygen, very high carbon dioxide, and very low humidity Normal air composition with added nitrogen to displace carbon dioxide High oxygen, low carbon dioxide, and no control over humidity Moderately reduced oxygen, slightly elevated carbon dioxide, and high relative humidity 7. What oxygen concentration is targeted in the described Modified Atmosphere Packaging (MAP) strategy for fresh-cut lettuce? 20–21% 1–5% 0% 10–15% 8. A fresh-cut fruit salad is prepared in a processing unit located near the farm. Which practice best reflects minimal processing while maintaining quality and shelf life? Finely pureeing fruits, heat-treating the puree, and hot-filling into sterilized glass jars Cooking fruits into jam with added sugar and pectin, then sealing in jars Converting fruits into candied products by boiling in concentrated sugar syrup and drying Cutting fruits, mixing, and immediately packaging under refrigeration without adding preservatives 9. Total Soluble Solids (TSS) in horticultural products are most often used as an approximate indicator of _______________ Sugar content Decay incidence Mineral content Fruit size 10. Which attribute is primarily evaluated using a colorimeter in postharvest quality assessment? Ethylene production Respiration rate Microbial population Surface and pulp color Loading … Question 1 of 10
