Postharvest Technology MCQs (Set 19) Posted on August 27, 2026Author agropublishers 0 1. A high respiration rate in harvested horticultural produce is generally associated with _______________________________ Rapid quality deterioration and shorter shelf life Reduced metabolic activity Improved nutritional retention Longer storage life 2. The gray, fluffy sporulation produced by Botrytis cinerea on infected fruits consists primarily of _______________ Oospores Conidiophores and conidia Bacterial colonies Sclerotia 3. A researcher observes that membrane leakage increases before visible browning appears in litchi peel. What does this observation most likely suggest? Membrane leakage is unrelated to browning Membrane deterioration may be an early physiological event preceding visible browning Membrane damage occurs only after visible browning Browning is caused exclusively by microbial infection 4. Edible coatings help delay ripening in climacteric fruits such as mango and banana, primarily through _______________ Completely stopping respiration Increasing transpiration and surface drying Increased ethylene production Modification of gas exchange, reducing respiration and ethylene production 5. A citrus packing facility has excessive ventilation combined with low storage relative humidity. Which postharvest problem is most likely to increase? Reduced transpiration Increased internal sugar concentration Water loss and shriveling Reduced weight loss 6. Why does excessive water loss cause citrus fruit to shrivel during postharvest storage? It increases membrane hydration It increases cell turgor pressure It stimulates starch accumulation Loss of moisture reduces turgor pressure and contributes to cellular collapse 7. A major requirement for successful modified-atmosphere storage of fresh horticultural produce is ____________________________________ Careful monitoring and control of the gas composition Eliminating refrigeration Maintaining zero oxygen concentration Maximizing carbon dioxide concentration regardless of commodity 8. Which postharvest technology can help reduce fungal decay while maintaining the quality of fresh strawberries? Increased-oxygen storage Prolonged ambient-temperature storage High-temperature sterilization Chitosan-based edible coating 9. __________________________ represents a subsequent disease attack following an established primary infection Latent infection Secondary infection Systemic infection Mechanical infection 10. Horticultural commodities remain highly susceptible to postharvest deterioration because _________________________ They stop all enzymatic activity They become physiologically inactive They remain metabolically active and continue respiration, ripening, and senescence They become resistant to microbial infection Loading … Question 1 of 10
