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