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