Postharvest Technology MCQs (Set 9) Posted on August 23, 2026Author agropublishers 0 1. Total Soluble Solids (TSS) in horticultural products are most often used as an approximate indicator of _______________ Sugar content Fruit size Decay incidence Mineral content 2. Which instrument is commonly used to estimate total soluble solids (TSS) in fruit juice? Colorimeter Penetrometer Refractometer Gas chromatograph 3. 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 affects only fruit color It eliminates all postharvest physiological processes 4. Avocado fruit exposed to chilling stress during postharvest storage often exhibits symptoms including _________________ Enhanced chlorophyll synthesis Improved mesocarp color Irregular ripening, mesocarp darkening, and skin pitting Increased firmness and flavor 5. In postharvest horticulture, produce quality is best described as ________________________ Nutritional composition External appearance Absence of pathogens A combination of appearance, texture, flavor, nutritional value, and safety 6. 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? Cutting fruits, mixing, and immediately packaging under refrigeration without adding preservatives Converting fruits into candied products by boiling in concentrated sugar syrup and drying 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 7. Which attribute is primarily evaluated using a colorimeter in postharvest quality assessment? Microbial population Ethylene production Respiration rate Surface and pulp color 8. What oxygen concentration is targeted in the described Modified Atmosphere Packaging (MAP) strategy for fresh-cut lettuce? 20–21% 0% 10–15% 1–5% 9. Which combination of factors increases transpiration from harvested fruits and vegetables? Low temperature and suitable packaging High relative humidity and reduced air movement High temperature, low relative humidity, and excessive air movement Low temperature and high relative humidity 10. 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? High oxygen, low carbon dioxide, and no control over humidity Normal air composition with added nitrogen to displace carbon dioxide Zero oxygen, very high carbon dioxide, and very low humidity Moderately reduced oxygen, slightly elevated carbon dioxide, and high relative humidity Loading … Question 1 of 10
