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