Postharvest Technology MCQs (Set 17) Posted on August 24, 2026Author agropublishers 0 1. _______________ is the most suitable and efficient precooling method for leafy lettuce packed loosely in cartons Hydrocooling by immersion Vacuum cooling Top-icing with crushed ice Room cooling without forced airflow 2. The characteristic blue-green sporulation of blue mold on stored apples is produced by ________________ Penicillium expansum Botrytis cinerea Fusarium spp. Alternaria alternata 3. Root and tuber crops require curing after mechanical damage to ___________________ Promote wound healing and reduce bacterial decay Increase respiration Increase water loss Accelerate sprouting 4. Latent infections are particularly difficult to detect in harvested fruits because ________________ They occur only on leaves They are always associated with wounds They spread only through soil They remain symptomless until favorable conditions or ripening occur 5. _____________________________ is the best practice to minimize cross-contamination and mechanical injury when washing leafy vegetables Using clean, cool water with properly controlled sanitizer levels Allowing leaves to soak for long periods in still water Using very warm water to remove soil more quickly Agitating leaves vigorously to ensure thorough cleaning 6. A fresh-cut carrot processor wants to minimize mechanical injury during slicing and dicing. Which strategy is most effective? Using dull blades Increasing feed speed Adding more workers for manual handling Using sharp, well-maintained blades and controlled feed rates 7. The primary advantage of electronic sizing equipment for citrus is ___________________ Elimination of the need for grading based on defects Reduced need to wash and wax fruit before packing Improved accuracy and consistency in size classification Ability to completely prevent mechanical damage during handling 8. Postharvest disease is best defined as deterioration caused primarily by _____________ Nutritional imbalance Pathogenic microorganisms Water loss Temperature stress 9. In grading operations, it is important to separate mechanically injured produce because _____________________________ Sound produce must be stored at higher temperatures Injured produce always weighs more than sound produce Injured produce deteriorates faster and can spread decay Injured produce cannot be washed or waxed 10. __________________________________________ best prevents mechanical injury and maintains cooling airflow in cold storage Avoiding over-tight stacking and leaving space between pallets Stacking pallets tightly to maximize capacity Allowing forklifts to bump pallets for faster alignment Placing heavy pallets on lighter ones Loading … Question 1 of 10
