Postharvest Technology MCQs (Set 9) Posted on August 23, 2026Author agropublishers 0 1. In postharvest horticulture, produce quality is best described as ________________________ External appearance Nutritional composition A combination of appearance, texture, flavor, nutritional value, and safety Absence of pathogens 2. A processor wants to extend the shelf life of fresh-cut lettuce using modified atmosphere packaging (MAP). Which gas composition strategy is most appropriate for this minimally processed leafy vegetable? Normal air composition with added nitrogen to displace carbon dioxide Zero oxygen, very high carbon dioxide, and very low humidity Moderately reduced oxygen, slightly elevated carbon dioxide, and high relative humidity High oxygen, low carbon dioxide, and no control over humidity 3. Total Soluble Solids (TSS) in horticultural products are most often used as an approximate indicator of _______________ Decay incidence Sugar content Mineral content Fruit size 4. What oxygen concentration is targeted in the described Modified Atmosphere Packaging (MAP) strategy for fresh-cut lettuce? 20–21% 10–15% 0% 1–5% 5. Which combination of factors increases transpiration from harvested fruits and vegetables? Low temperature and suitable packaging High relative humidity and reduced air movement High temperature, low relative humidity, and excessive air movement Low temperature and high relative humidity 6. Which attribute is primarily evaluated using a colorimeter in postharvest quality assessment? Surface and pulp color Microbial population Ethylene production Respiration rate 7. Which instrument is commonly used to estimate total soluble solids (TSS) in fruit juice? Penetrometer Colorimeter Gas chromatograph Refractometer 8. A fresh-cut fruit salad is prepared in a processing unit located near the farm. Which practice best reflects minimal processing while maintaining quality and shelf life? Converting fruits into candied products by boiling in concentrated sugar syrup and drying Cooking fruits into jam with added sugar and pectin, then sealing in jars Cutting fruits, mixing, and immediately packaging under refrigeration without adding preservatives Finely pureeing fruits, heat-treating the puree, and hot-filling into sterilized glass jars 9. Avocado fruit exposed to chilling stress during postharvest storage often exhibits symptoms including _________________ Enhanced chlorophyll synthesis Irregular ripening, mesocarp darkening, and skin pitting Increased firmness and flavor Improved mesocarp color 10. What is the significance of the preharvest period in determining postharvest quality? It promotes product quality and resistance prior to harvest It affects only fruit color It eliminates all postharvest physiological processes It prevents all microbial infections after harvest Loading … Question 1 of 10
