Postharvest Technology MCQs (Set 4) Posted on August 17, 2026Author agropublishers 0 1. The increase in fruit sweetness during ripening is primarily a result of _____________________ Synthesis of new starch Increased protein breakdown Hydrolysis of starch into sugars Degradation of all carbohydrates 2. Which climatic condition can increase the risk of postharvest pathogen development in horticultural produce? Low moisture Dry storage Rapid cooling Warm and humid conditions 3. Which statement most accurately describes the respective roles of abscisic acid (ABA) and ethylene during tomato fruit ripening? ABA and ethylene act independently with no crosstalk Ethylene inhibits ABA biosynthesis completely ABA levels rise before ethylene and promote ethylene biosynthesis and signaling ABA decreases while ethylene increases, with no interaction 4. Which of the following fruits is classified as non-climacteric? Banana Papaya Grape Mango 5. Increased postharvest temperature generally leads to _______________________ Reduced respiration and senescence Inhibited ethylene production and senescence Increased ethylene production and accelerated ripening Prevention of water loss and weight increase 6. Plant hormone ____________________ is involved in regulating ripening in both climacteric and non-climacteric fruits Abscisic acid Gibberellin Brassinosteroid Cytokinin 7. Which postharvest system is most suitable for a remote village with unreliable electricity and high solar radiation? Solar-powered cold storage Freeze-drying plant Conventional refrigerated warehouse Large controlled-atmosphere facility 8. In postharvest management, controlled-atmosphere storage delays fruit ripening primarily by _________________ Suppression of respiration and ethylene activity Increasing temperature Increasing ethylene production Exposing fruit to high light intensity 9. Non-climacteric fruits differ from climacteric fruits in that they _______________________ Show a large respiratory peak at ripening Do not produce any hormones Do not change color during ripening Ripen primarily while attached to the plant and exhibit a limited response to ethylene 10. The microbial conversion of sugars into acids, alcohols, or gases is known as _________________ Fermentation Senescence Hydrolysis Oxidation Loading … Question 1 of 10
