Postharvest Technology MCQs (Set 10) Posted on August 23, 2026Author agropublishers 0 1. For fresh-cut apple slices, which strategy best reduces enzymatic browning during storage? Exposing slices to air before refrigeration Using very high storage temperatures Dipping slices in an antioxidant solution and storing under refrigeration Storing at room temperature without treatment 2. Postharvest diseases are diseases that develop primarily _____________________ During seed germination During soil preparation After produce has been harvested Before flowering 3. Which instrument is commonly used to measure fruit firmness in postharvest quality assessment? Colorimeter Refractometer Gas chromatograph Penetrometer 4. _______________________________ combines spectral information with spatial imaging to test fruit quality without breaking the skin Hyperspectral imaging Penetrometry Colorimetry Refractometry 5. _____________ cause many of the most important postharvest decays in fruit crops, leading to major losses during storage and transport Weeds Fungi Viruses Nematodes 6. What is the main advantage of osmotic dehydration before final drying of pineapple pieces? Completely sterilizes the fruit Partially removes water while infusing solutes, improving texture and flavor Increases water content and speeds up final drying Primarily changes fruit color 7. The Total Soluble Solids (TSS) / Total Soluble Solids (TA) ratio in postharvest horticulture is primarily used as an indicator of the ___________ Respiration rate Skin thickness Balance between sweetness and acidity Fruit size 8. Total soluble solids (TSS) are commonly expressed as _______________________ Milligrams per kilogram Kilopascals Newtons Degrees Brix 9. Why is oxygen reduced to approximately 1–5% in Modified Atmosphere Packaging (MAP) of fresh-cut lettuce? To completely stop respiration To increase ethylene production To slow the metabolic rate and respiration of cut tissues To promote anaerobic respiration 10. Considering postharvest physiology, which combination of storage-atmosphere conditions can induce physiological injury in fruits and vegetables? None of these Normal O₂ and low CO₂ Very low O₂ and/or excessively high CO₂ High O₂ and normal CO₂ Loading … Question 1 of 10
