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