Postharvest Technology MCQs (Set 12) Posted on August 24, 2026Author agropublishers 0 1. RGB machine vision is most suitable for rapid, non-destructive assessment of ____________ Ethylene biosynthesis genes Internal sugar concentration Size, shape, external color, and visible defects Total acidity 2. A high respiration rate in harvested horticultural produce generally results in ________________________ Longer shelf life Reduced metabolic activity Accelerated senescence and reduced shelf life Improved firmness 3. Which host–pathogen interaction best illustrates a quiescent postharvest infection? Mango–Colletotrichum spp. Apple–Penicillium expansum Potato–Pectobacterium spp. Onion–Aspergillus niger 4. Black mold of onion and garlic is commonly caused by _______________ Aspergillus niger Pectobacterium carotovorum Botrytis cinerea Monilinia fructicola 5. Which pre-treatment is most helpful before hot-air drying mango slices to retain color and flavor? Prolonged boiling Direct drying at very high temperature Anti-browning treatment with moderate drying temperature Fermentation overnight 6. __________________________ is the specific fungal pathogen responsible for blue mold decay in citrus fruits Penicillium italicum Alternaria alternata Rhizopus stolonifer Penicillium digitatum 7. The most important bacterial genera responsible for soft rot in stored vegetables are __________ and _____________ Bacillus and Rhizobium Azotobacter and Bradyrhizobium Xanthomonas and Agrobacterium Pectobacterium and Dickeya 8. When horticultural produce is exposed to an excessive irradiation dose, it may cause __________________ Tissue damage, discoloration, and poor ripening Unlimited storage life Guaranteed improvement in texture Increased photosynthesis 9. A storage facility maintains high relative humidity to minimize water loss but experiences increasing fungal decay. What is the most likely explanation? High humidity sterilizes wounds High humidity prevents conidial production Surface moisture favors spore germination and pathogen growth High humidity eliminates host resistance 10. In fresh-cut fruit processing, why is cut-surface integrity important for shelf life? Reduces tissue damage, browning, respiration, and microbial growth Prevents all physiological changes Prevents all moisture loss Affects appearance Loading … Question 1 of 10
