Introduction to Pomology MCQs (Quiz 20) Posted on July 25, 2026Author agropublishers 0 1. Fruit thinning is usually performed to optimize the tree’s _________________ Water absorption Root respiration Seed dormancy Source–sink balance 2. Potential disadvantage of somaclonal variation in commercial micropropagation includes ________________ Elimination of all epigenetic changes Increased genetic uniformity Loss of desirable clonal traits in some regenerants Complete sterility of all regenerated plants 3. Post-bloom GA3 application in table grapes primarily acts by ___________________ Inhibiting gibberellin biosynthesis in the pedicel Accelerating anthocyanin synthesis in the berry skin Triggering abscission of immature florets Elongating the pedicel and rachis to reduce cluster compactness while enlarging berries 4. The principal function of scaffold branches is to _______________ Support the framework of the tree crown Produce bark Absorb water Conduct photosynthesis 5. In modern orchards, the principal purpose of canopy management is to optimize _______________________________________________________ Root respiration Light interception and photosynthetic efficiency Nitrogen fixation Pollination 6. __________________ is the resumption of growth after dormancy Anthesis Bud break Fruit set Vernalization 7. Which orchard system depends most heavily on dwarfing rootstocks? Alley cropping Ultra High-Density Planting Rainfed orchards Traditional orchards 8. In table olives, plant growth regulator ______________ is typically applied to reduces flower and fruit set promote larger fruit size and reduce the need for manual thinning Gibberellic acid (GA3) 2,4-D (2,4-dichlorophenoxyacetic acid) None of these Abscisic acid 9. The principal purpose of applying GA₃ after berry set in table grapes is to _________________________ Prevent fruit cracking Increase berry size Induce flowering Delay fruit ripening 10. _______________________________ is a direct consequence of having fewer sinks after thinning Increased sugar availability per fruit Reduced leaf area Increased transpiration Reduced sugar production Loading … Question 1 of 10
