WorksheetsPostharvest Technology Quiz
Total questions: 80
Worksheet time: 2hrs 1mins
What does the maturity index measure?
The weight of the produce
The maturity degree of a commodity
The color of the produce
The size of the packaging
Which of the following is a climacteric fruit?
Spinach
Cucumber
Asparagus
Banana
Which method is used to determine sugar content in fruits?
Refractometer
Chromameter
Texture analyzer
Titration
Which method is used to determine organic acid in fruits?
Refractometer
Chromameter
Texture analyzer
Titration
What is the unit for Vitamin C in your previous experiment?
%
mg/100g
average
L, a, b
What is the significance of planning the harvesting operation?
To reduce the cost of packaging
To monitor the whole harvesting process
To enhance the color of the produce
To increase the size of the produce
What happens to starch content as fruits mature?
It increases
It decreases
It remains constant
It becomes irrelevant
Which of the following is a characteristic of commercial maturity?
Unripe state
High acidity
Necessary characteristics for consumer use
Maximum size only
What is the role of respiration in determining harvest time?
It changes the color of the fruit
It has no effect
It indicates the fruit's ripeness
It increases the weight of the fruit
Which fruit is typically harvested at the mature stage but not ripe?
Mango
Papaya
Durian
Banana
What is the purpose of grading in the postharvest stage?
To change color
To enhance flavor
To determine the price
To increase shelf life
Which of the following is a method to measure texture?
Refractometer
Titration
Universal testing machine
Chromameter
Which of the following is a physiological disorder?
Sunburn
Bruising
Overripe
Underwatered
What is the primary factor influencing the marketability of harvested fruits?
Size and weight
Color and appearance
Flavor and texture
All of the above
Which of the following is a non-climacteric fruit?
Apple
Tomato
Grapes
Peach
What is the primary purpose of postharvest handling?
To increase the size of the produce
To maintain quality and reduce losses
To enhance the flavor
To change the color of the produce
What is the primary purpose of harvesting?
To fertilize the soil
To plant new crops
To water the plants
To pluck, pick, and collect mature produce
Which harvesting technique minimizes damage but incurs higher labor costs?
Using a ladder
Chemical spraying
Hand picking
Mechanical harvesting
What is the recommended time to harvest fruits?
Whenever convenient
In the early morning or late evening
At noon
During the hottest part of the day
Which chemical is mentioned as a pre-harvest treatment to promote abscission?
Ethrel
Chlorophyll
Nitrogen
Potassium
What should be avoided when harvesting fruits?
Harvesting at night
Harvesting during dry weather
Plucking wet fruits due to dew or rain
Using gloves
What is the scientific name of starfruit?
Averrhoea carambola
Mangifera indica
Carica papaya
Ananas comosus
How often is starfruit harvested in a year?
7-8 times
4-6 times
3-4 times
1-2 times
What is the ideal temporary storage temperature for papaya?
20-22 ˚C
15-18 ˚C
10-12 ˚C
5-7 ˚C
What should be done to mangoes during harvesting?
Leave them on the tree
Harvest carefully and avoid cutting the stalk too short
Cut the stalk too short
Use a mechanical harvester
How long after flowering is pineapple typically harvested?
30-60 days
120-150 days
60-90 days
90-120 days
What is the recommended storage condition for watermelon?
15˚C with RH 70-80%
13˚C with RH 85-90%
10˚C with RH 90-95%
20˚C with RH 60-70%
What is a common injury caused by twisting or pulling during harvesting?
Loss of flavor
Color fading
Stalk injury leading to pathogen infection
Fruit bruising
What is one of the main functions of house packaging operation?
To increase the weight of produce
To clean the produce from any dirt
To enhance the flavor of vegetables
To reduce the cost of production
Which of the following is NOT a step in the preparation and handling method of fresh produce?
Dumpling
Sorting
Washing
Packaging
What is the purpose of precooling fresh produce?
To enhance flavor
To add preservatives
To remove field heat
To increase weight
Which method is used to sanitize fresh produce before export?
Disinfection treatment
Washing with soap
Cooling
Quarantine
What is the ideal temperature for room cooling of produce?
15 ˚C
5 ˚C
0 ˚C
10 ˚C
Which of the following is a characteristic of packaging for the export market?
Minimal quality control
No specific tools required
Complicated and time-consuming
Simple and fast
What is the main goal of grading fresh produce?
To increase the price
To classify based on quality and usage
To enhance the color
To reduce packaging costs
Which of the following is a method of cooling fresh produce?
Hydrocooling
Microwaving
Boiling
Freezing
What is the purpose of waxing fresh produce?
To change color
To increase weight
To reduce moisture loss
To add flavor
What type of market requires a more extensive preparation for fresh produce?
Export market
Local market
Online market
Farmers market
Which of the following is NOT a type of packaging material mentioned?
Plastic wrap
Cardboard boxes
Glass containers
Metal cans
What is the main reason for trimming fresh produce?
To increase weight
To remove damaged parts
To change color
To enhance flavor
What is the recommended concentration of chlorine for disinfection treatment?
200-250 ppm
150-200 ppm
100-150 ppm
50-100 ppm
What is the primary aim of packaging fresh produce?
To protect and preserve shelf life
To make it heavier
To enhance taste
To reduce costs
What is the primary benefit of using biodegradable packaging for fresh produce?
It is cheaper than plastic
It reduces environmental impact
It enhances the flavor of produce
It increases shelf life significantly
What is the main purpose of using ethylene gas in the handling of fresh produce?
To ripen fruits
To disinfect surfaces
To enhance color
To reduce weight
Which of the following is a symptom of chilling injury?
Improved texture
Enhanced color
Failed ripening
Increased sweetness
What is the recommended storage temperature for sensitive products to avoid cold injuries?
15-18 ºC
10-12 ºC
5-7 ºC
0-2 ºC
Which precooling method uses cold water to remove heat?
Forced-air cooling
Hydrocooling
Vacuum cooling
Room cooling
What is a disadvantage of hydrocooling?
Extends shelf life
Requires large quantities of water
Cools produce quickly
Reduces microbial growth
Which of the following is NOT a suitable commodity for vacuum cooling?
Carrots
Grapes
Broccoli
Tomatoes
What is the main advantage of forced-air cooling?
It requires no special equipment
It is the fastest cooling method
It is suitable for all types of produce
It cools produce 4 to 10 times faster than room cooling
Which of the following is a disadvantage of room cooling?
Not suitable for perishable products
Requires special tools
Very expensive
Requires high maintenance
What is the cooling rate factor that depends on the shape and size of the commodity?
Temperature difference
Accessibility of the cooling medium
Velocity of the cooling medium
Rate of heat transfer
Which of the following is a suitable commodity for hydrocooling?
Sweet potatoes
Potatoes
Carrots
Avocados
What is the main purpose of using chlorine in hydrocooling?
To disinfect and reduce disease spread
To enhance flavor
To increase shelf life
To improve cooling efficiency
Which cooling method is described as simple but relatively slow?
Vacuum cooling
Hydrocooling
Forced-air cooling
Room cooling
What is the primary benefit of using vacuum cooling?
It is the cheapest method
It is suitable for all types of produce
It reduces weight loss during cooling
It requires no water
Which of the following is a characteristic of forced-air cooling?
It is the slowest method
It requires a vacuum environment
It can cool large volumes quickly
It is only suitable for root vegetables
What is the main purpose of packaging materials?
To reduce the cost of production
To increase the weight of the product
To provide protection and maintain quality
To make the product look expensive
Which of the following is NOT a cause of product damage?
Microorganisms
Mechanical stress
High water vapor permeability
Weather changes
What type of packaging is used for bulk transport?
Consumer packaging
Bulk/transport packaging
Secondary packaging
Retail packaging
Which material is commonly used for making beverage cans?
Wood
Aluminum
Plastic
Glass
What is the main disadvantage of using glass as packaging material?
It is lightweight
It is recyclable
It is easily broken
It is cost-effective
Which type of plastic is known to be the most toxic?
HDPE
LDPE
PVC
PET
What does MAP stand for in packaging?
Multi-layered Atmospheric Packaging
Minimal Additive Packaging
Massive Agricultural Packaging
Modified Atmosphere Packaging
What is a key feature of corrugated fiberboard?
Limited use in food packaging
Low mechanical strength
Good resistance to abrasion and damage
High water vapor permeability
Which of the following is a characteristic of bamboo packaging?
Provides excellent protection
Lower in price than rattan
High durability
Heavyweight
What is the purpose of labeling on agricultural products EXCEPT?
Meet international trade
Increase competitiveness of local products
To identify the manufacturer and provide information
Increase product shelf life
Which packaging material is known for its good mechanical protection?
Paper
Plastic
Bamboo
Wood
What is a disadvantage of using metal packaging?
It can be easily recycled
It is cost-effective
It takes up a lot of space during delivery
It is lightweight
What is the main benefit of using plastic packaging?
It is not suitable for food
It maintains freshness and protects from spoilage
It is expensive and hard to find
It is heavy and difficult to transport
Which of the following is a feature of primary packaging?
Used for bulk transport
Contact directly with products
Protects primary packaging
Requires no labeling
Which type of packaging is designed to protect products during shipping?
Retail packaging
Secondary packaging
Primary packaging
Consumer packaging
What is the color for the value of L= 25.20, a=-45.11 and b=32.10
Deep blue green
Deep yellow green
Deep orange
Light yellow green
What is the color for the value of L= 75.10, a= 45.11 and b=-30.10
Deep purple
Deep orange
Light purple
Light orange
What is the "curing" process that commonly applied on onion, ginger, and root crops?
Wash the produce using clean water
Exposed the produce to ethylene gas
Exposed to the ambient for several days
Keep the produce in cold room
Types of Food Adulteration EXCEPT
Lead from water
Mineral oil
Packaging hazard
Natural additive
Respiration process will produce
Heat
Carbon dioxide, heat and water
Water and heat
Carbon dioxide and water
One type of hydrocooling method is
modern hydrocooler
room hydrocooler
batch hydrocooler
vacuum hydrocooler
Which index of pineapple is the best for export using air transport?
3
2
4
5
Which index of mango is the best for pickle?
1
2
3
4
