Postharvest Technology MCQs (Set 11) Posted on August 23, 2026Author agropublishers 0 1. Increasing relative humidity around harvested produce reduces water loss by ______________ Increasing ethylene production Reducing the vapor-pressure gradient between the product and surrounding air Increasing respiration Increasing the vapor-pressure gradient 2. Green mold of citrus is primarily caused by _________ Botrytis cinerea Penicillium digitatum Penicillium italicum Penicillium expansum 3. Sensory evaluation of horticultural produce primarily relies on _________________ Chemical analysis Human senses such as sight, smell, taste, touch, and hearing Laboratory instruments Computer models 4. Which statement best describes how edible coatings extend the shelf life of fresh produce? Improve appearance Form a semi-permeable barrier that reduces moisture loss and modifies gas exchange Act only as flavoring agents Completely block O₂ and CO₂ 5. ___________________________ is the non-destructive technique used to estimate total soluble solids (TSS) in intact fruit X-ray imaging Titratable acidity analysis Sensory evaluation Near-infrared (NIR) spectroscopy 6. __________________ is the postharvest pathogen known for causing rapid soft rot, commonly called bread mold or leak, by entering fruits and vegetables through wounds Plasmopara spp. Clavibacter michiganensis Rhizopus stolonifer Puccinia spp. 7. Which postharvest drying method is most suitable for producing high-quality dried herbs while retaining color and aroma and minimizing nutrient loss? Shade or low-temperature forced-air drying Microwave drying at excessively high power without control Open sun drying on concrete floors Hot-air cabinet drying at very high temperatures 8. Postharvest diseases spread rapidly during storage because _____________ Close contact among commodities facilitates pathogen transfer Pathogens cannot reproduce after harvest Produce becomes immune after harvest Storage eliminates inoculum 9. A pathogen that moves from an initially infected tissue to other parts of the plant may cause _________________ Systemic infection Latent infection Mechanical infection Secondary infection 10. A major postharvest significance of Penicillium expansum in apples is its ability to produce ___________________ Aflatoxin B₁ Zearalenone Ochratoxin A Patulin mycotoxin Loading … Question 1 of 10
