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