Postharvest Technology MCQs (Set 21)

1. _____________________ are the class of pigments most responsible for the vibrant red, purple, and blue colors found in many fruits and vegetables

2. A browning inhibitor is effective because it prevents phenolic substrates from being converted into ___________________

3. Degreening of citrus fruit using ethylene primarily affects _____________

4. _____________________ is a physiological disorder of mango, characterized by internal breakdown of the flesh, particularly around the seed, and is associated with high-temperature conditions?

5. ________________________________ is the phytochemical most closely associated with the development of superficial scald in stored apples

6. _______________ is the hormone application commonly used to hasten uniform ripening in papaya

7. The bitterness in fresh olives is primarily due to the presence of _____________

8. The correct biochemical sequence for enzymatic browning in fruits and vegetables is _______________________________

9. Oxygen is essential for aerobic respiration in fruits, primarily because it functions as the _______________________

10. In potato tubers, chlorogenic acid contributes to browning mainly when it undergoes ________________