Postharvest Technology MCQs (Set 13) Posted on August 24, 2026Author agropublishers 0 1. Plant pathogen __________ causes gray mold on many fruits and vegetables Botrytis cinerea Penicillium expansum Fusarium oxysporum Rhizopus stolonifer 2. Which situation presents the greatest risk of rapid postharvest disease development? Properly cured bulbs under appropriate conditions Bruised fruit stored under warm, humid conditions Rapidly cooled undamaged fruit Intact fruit stored at low relative humidity 3. Proper packaging of fruits and vegetable contributes to postharvest disease management mainly by _____________ Raising water loss Increasing contamination Increasing bruising Preventing mechanical injury and compression 4. NIR spectroscopy is particularly useful for non-destructive estimation of __________________ of fruits Insect species by visual observation Fruit weight Dry matter, total soluble solids (TSS), moisture, and maturity Package design 5. Which novel preservation technology can preserve fresh-cut vegetables with minimal heat damage? High-pressure processing (HPP) of refrigerated products Traditional high-temperature canning Sun drying and cloth-bag storage Boiling and room-temperature storage 6. A ____________________ spreads throughout the vascular or internal plant system Secondary infection Mechanical infection Systemic infection Latent infection 7. During dehydration of sliced tomatoes, which adjustment can help prevent case hardening? Start at a lower drying temperature with good airflow Reduce airflow to keep the surface moist Increase the drying temperature further Add more salt before drying 8. Which group consists of non-climacteric fruits? Apple, pear, tomato Mango, banana, apple Strawberry, grape, citrus Banana, mango, papaya 9. Ethylene management is particularly important in postharvest handling because ethylene _______________ Prevents all microbial growth Regulates ripening in climacteric fruits Stops respiration completely Increases water content 10. Cold storage reduces postharvest decay of fruits, mainly because low temperature ___________________ Slows respiration and the growth of many pathogens Eliminates the need for hygiene Always causes freezing injury Speeds pathogen growth Loading … Question 1 of 10
