Postharvest Technology MCQs (Set 12)

1. In fresh-cut fruit processing, why is cut-surface integrity important for shelf life?

2. RGB machine vision is most suitable for rapid, non-destructive assessment of ____________

3. The most important bacterial genera responsible for soft rot in stored vegetables are __________ and _____________

4. A high respiration rate in harvested horticultural produce generally results in ________________________

5. Black mold of onion and garlic is commonly caused by _______________

6. Which host–pathogen interaction best illustrates a quiescent postharvest infection?

7. A storage facility maintains high relative humidity to minimize water loss but experiences increasing fungal decay. What is the most likely explanation?

8. Which pre-treatment is most helpful before hot-air drying mango slices to retain color and flavor?

9. When horticultural produce is exposed to an excessive irradiation dose, it may cause __________________

10. __________________________ is the specific fungal pathogen responsible for blue mold decay in citrus fruits