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