Postharvest Technology MCQs (Set 21) Posted on September 13, 2026Author agropublishers 0 1. Oxygen is essential for aerobic respiration in fruits, primarily because it functions as the _______________________ Primary source of glucose Activator of fermentation First substrate of glycolysis Final electron acceptor in the mitochondrial electron transport chain 2. ________________________________ is the phytochemical most closely associated with the development of superficial scald in stored apples Quercetin Lycopene Resveratrol α-Farnesene 3. A browning inhibitor is effective because it prevents phenolic substrates from being converted into ___________________ Sugars Proteins Reactive quinones Starch granules 4. In potato tubers, chlorogenic acid contributes to browning mainly when it undergoes ________________ Fermentation Esterification Oxidation Reduction 5. Degreening of citrus fruit using ethylene primarily affects _____________ Internal TSS content Peel color Seed viability Juice content 6. _______________ is the hormone application commonly used to hasten uniform ripening in papaya Gibberellic acid Auxin Ethephon Abscisic acid 7. The bitterness in fresh olives is primarily due to the presence of _____________ Chlorogenic acid Citric acid Tannic acid Oleuropein 8. The correct biochemical sequence for enzymatic browning in fruits and vegetables is _______________________________ Phenolics → quinones → brown polymers Carotenoids → anthocyanins → tannins Proteins → phenolics → chlorophyll Phenolics → sugars → starch 9. _____________________ are the class of pigments most responsible for the vibrant red, purple, and blue colors found in many fruits and vegetables Carotenoids Glucosinolates Anthocyanins Chlorophylls 10. _____________________ is a physiological disorder of mango, characterized by internal breakdown of the flesh, particularly around the seed, and is associated with high-temperature conditions? Stem-end rot Black tip Anthracnose Spongy tissue Loading … Question 1 of 10
