Postharvest Technology MCQs (Set 18) Posted on August 26, 2026Author agropublishers 0 1. Gray mold caused by Botrytis cinerea is particularly important in which group of crops? Potato, onion and garlic Grape, strawberry and tomato Primarily Citrus plants Apple, grape and strawberry 2. _____________ and ______________ are the pair of enzymes most strongly associated with enzymatic browning in litchi pericarp Amylase and cellulase Catalase and superoxide dismutase Invertase and sucrose synthase Polyphenol oxidase and peroxidase 3. Ethanol accumulation in fresh produce during inappropriate controlled-atmosphere storage is primarily associated with ____________________ Excessive oxygen availability Mechanical bruising Anaerobic metabolism under excessively low oxygen conditions High relative humidity 4. What primarily distinguishes smart packaging from conventional passive packaging? It only provides greater mechanical strength It must contain chemical preservatives It completely prevents gas exchange It incorporates sensors or indicators to monitor produce quality in real time 5. Elevated storage temperatures generally accelerate ______________________ Senescence only, without influencing respiration Metabolic processes, moisture loss, and decay Tissue hydration Cold tolerance 6. Why should litchi be harvested at the desired eating maturity rather than relying on postharvest ripening? Its seeds continue developing after harvest It is a nonclimacteric fruit and does not undergo significant ripening after harvest It has an extremely high respiration rate after harvest It is a climacteric fruit 7. A citrus fruit is stored at a low but non-freezing temperature for an extended period and develops surface pitting and internal browning. Which postharvest disorder is most likely? Sour rot Chilling injury Rind staining Water-loss injury 8. Cuts, bruises, abrasions, and wounds produced during harvesting can facilitate _________________ Mechanical infection Secondary infection Systemic infection Latent infection 9. The primary postharvest objective of appropriate relative-humidity management is to balance ______________________ Temperature and light Respiration and ethylene production Moisture retention and decay control Packaging and grading 10. Why is maintaining a commodity-specific storage temperature important for fresh horticultural produce? Temperatures below freezing are suitable for all produce All horticultural commodities tolerate the same temperature Each commodity has an optimal storage temperature range Higher temperatures always extend shelf life Loading … Question 1 of 10
