Postharvest Technology MCQs (Set 18) Posted on August 26, 2026Author agropublishers 0 1. Cuts, bruises, abrasions, and wounds produced during harvesting can facilitate _________________ Secondary infection Mechanical infection Systemic infection Latent infection 2. Gray mold caused by Botrytis cinerea is particularly important in which group of crops? Potato, onion and garlic Grape, strawberry and tomato Primarily Citrus plants Apple, grape and strawberry 3. _____________ and ______________ are the pair of enzymes most strongly associated with enzymatic browning in litchi pericarp Catalase and superoxide dismutase Polyphenol oxidase and peroxidase Amylase and cellulase Invertase and sucrose synthase 4. Why should litchi be harvested at the desired eating maturity rather than relying on postharvest ripening? It has an extremely high respiration rate after harvest It is a climacteric fruit It is a nonclimacteric fruit and does not undergo significant ripening after harvest Its seeds continue developing after harvest 5. A citrus fruit is stored at a low but non-freezing temperature for an extended period and develops surface pitting and internal browning. Which postharvest disorder is most likely? Chilling injury Sour rot Rind staining Water-loss injury 6. Ethanol accumulation in fresh produce during inappropriate controlled-atmosphere storage is primarily associated with ____________________ High relative humidity Anaerobic metabolism under excessively low oxygen conditions Mechanical bruising Excessive oxygen availability 7. What primarily distinguishes smart packaging from conventional passive packaging? It incorporates sensors or indicators to monitor produce quality in real time It only provides greater mechanical strength It completely prevents gas exchange It must contain chemical preservatives 8. The primary postharvest objective of appropriate relative-humidity management is to balance ______________________ Packaging and grading Moisture retention and decay control Temperature and light Respiration and ethylene production 9. Why is maintaining a commodity-specific storage temperature important for fresh horticultural produce? All horticultural commodities tolerate the same temperature Higher temperatures always extend shelf life Each commodity has an optimal storage temperature range Temperatures below freezing are suitable for all produce 10. Elevated storage temperatures generally accelerate ______________________ Cold tolerance Metabolic processes, moisture loss, and decay Senescence only, without influencing respiration Tissue hydration Loading … Question 1 of 10
