Postharvest Technology MCQs (Set 12) Posted on August 24, 2026Author agropublishers 0 1. __________________________ is the specific fungal pathogen responsible for blue mold decay in citrus fruits Penicillium digitatum Rhizopus stolonifer Alternaria alternata Penicillium italicum 2. In fresh-cut fruit processing, why is cut-surface integrity important for shelf life? Prevents all moisture loss Affects appearance Reduces tissue damage, browning, respiration, and microbial growth Prevents all physiological changes 3. A high respiration rate in harvested horticultural produce generally results in ________________________ Reduced metabolic activity Improved firmness Longer shelf life Accelerated senescence and reduced shelf life 4. A storage facility maintains high relative humidity to minimize water loss but experiences increasing fungal decay. What is the most likely explanation? High humidity eliminates host resistance High humidity sterilizes wounds Surface moisture favors spore germination and pathogen growth High humidity prevents conidial production 5. Which host–pathogen interaction best illustrates a quiescent postharvest infection? Onion–Aspergillus niger Mango–Colletotrichum spp. Potato–Pectobacterium spp. Apple–Penicillium expansum 6. RGB machine vision is most suitable for rapid, non-destructive assessment of ____________ Size, shape, external color, and visible defects Ethylene biosynthesis genes Total acidity Internal sugar concentration 7. When horticultural produce is exposed to an excessive irradiation dose, it may cause __________________ Unlimited storage life Increased photosynthesis Guaranteed improvement in texture Tissue damage, discoloration, and poor ripening 8. The most important bacterial genera responsible for soft rot in stored vegetables are __________ and _____________ Azotobacter and Bradyrhizobium Xanthomonas and Agrobacterium Bacillus and Rhizobium Pectobacterium and Dickeya 9. Black mold of onion and garlic is commonly caused by _______________ Monilinia fructicola Pectobacterium carotovorum Botrytis cinerea Aspergillus niger 10. Which pre-treatment is most helpful before hot-air drying mango slices to retain color and flavor? Direct drying at very high temperature Fermentation overnight Prolonged boiling Anti-browning treatment with moderate drying temperature Loading … Question 1 of 10
