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    PHM and Value Addition

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    Nikhil Gour
    The document appears to be a practice exam for an agriculture course focusing on post-harvest management and value addition of fruits and vegetables. It contains 30 multiple choice questions testing knowledge of key concepts related to harvesting indices, maturity determination methods, ripening processes, storage techniques, and pre-cooling approaches. Common topics assessed include the use of refractometers to measure total soluble solids, firmness measurement through penetrometry, ethylene's role in climacteric fruit ripening, and evaporative cooling principles of zero energy cool chambers.

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    PHM and Value Addition

    Uploaded by

    Nikhil Gour
    26 views3 pages
    The document appears to be a practice exam for an agriculture course focusing on post-harvest management and value addition of fruits and vegetables. It contains 30 multiple choice questions testing knowledge of key concepts related to harvesting indices, maturity determination methods, ripening processes, storage techniques, and pre-cooling approaches. Common topics assessed include the use of refractometers to measure total soluble solids, firmness measurement through penetrometry, ethylene's role in climacteric fruit ripening, and evaporative cooling principles of zero energy cool chambers.

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    Post harvesting management objectives

    Original Title

    PHM and value addition

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    The document appears to be a practice exam for an agriculture course focusing on post-harvest management and value addition of fruits and vegetables. It contains 30 multiple choice questions testing knowledge of key concepts related to harvesting indices, maturity determination methods, ripening processes, storage techniques, and pre-cooling approaches. Common topics assessed include the use of refractometers to measure total soluble solids, firmness measurement through penetrometry, ethylene's role in climacteric fruit ripening, and evaporative cooling principles of zero energy cool chambers.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    26 views3 pages

    PHM and Value Addition

    Uploaded by

    Nikhil Gour
    The document appears to be a practice exam for an agriculture course focusing on post-harvest management and value addition of fruits and vegetables. It contains 30 multiple choice questions testing knowledge of key concepts related to harvesting indices, maturity determination methods, ripening processes, storage techniques, and pre-cooling approaches. Common topics assessed include the use of refractometers to measure total soluble solids, firmness measurement through penetrometry, ethylene's role in climacteric fruit ripening, and evaporative cooling principles of zero energy cool chambers.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 3

    COLLEGE OF AGRICULTURE, JNKVV, JABALPUR

    Mid Term Examination of B.Sc. (Ag) III Yr. IInd Semester Year 2021
    POST HARVEST MANAGEMENT & VALUE ADDITION OF FRUITS AND VEGETABLES
    Time- 25 Mins. Total Marks-30

    Choose the correct answer:

    Q. 1 In peak season, due to improper post harvest handling, post harvest losses in case of fruits
    and vegetables are around-
    (a) 5-10 % (b) 10-20% (c) 20-30% (d) 30-40%
    Q. 2 Which one is the last physiological stage of a edible plant organ-
    (a) Growth (b) Ripening (c) Senescence (d) Maturity
    Q. 3 Beans when harvesting at early stage of development is an example of-
    (a) Physiological maturity (b) Commercial or Horticultural maturity
    (c) Maturity Indices (d) Harvest Indices.
    Q. 4 Disappearance of angularity may be used as a guide to maturity of -
    (a) Apple (b) Mango (c) Pear (d) Banana
    Q.5 Which maturity indices is rarely used in practice to determine when to harvest a crop-
    (a) Colour (b) Size (c) Firmness (d) Specific gravity
    Q.6 ------------------are useful guide to harvest, when seasonal variation in climate is small-
    (a) Heat Units (b) Calendar Date (c) TSS (d) Firmness
    Q. 7 TSS can be determined in a small sample of juice by using-
    (a) Spectrophotometer (b) Penetrometer (c) Refractometer (d) Titration
    Q. 8 Measurement of degree of firmness in fruits is possible with-
    (a) Spectrophotometer (b) Penetrometer (c) Refractometer (d) Titration
    Q. 9 The development of shoulders adjacent to pedicle may be used as a guide to maturity of-
    (a) Apple (b) Mango (c) Pear (d) Banana
    Q.10 TSS is expressed in-
    (a) oC (b) odays (c) oBrix (d) Heat Units
    Q. 11 The process of fruit ripening is chiefly regulated by a gaseous plant hormone called-
    (a) Acetylene (b) Calcium carbide (c) Ethylene (d) Chlorophyll
    Q.12 ------------------------measures the pressure necessary to force a plunger of specified size
    into the pulp of the fruit.
    (a) Spectrophotometer (b) Refractometer
    (c) Penetrometer (d) Colour difference meter
    Q.13 ------------------marks the completion of development and commencement of senescence-
    (a) Maturity (b) Ripening (c) Senescence (d) Growth
    Q. 14 Which one is the Non-climacteric fruit-
    (a) Apple (b) Mango (c) Banana (d) Lemon
    Q. 15 Low respiration rate vegetables having-
    (a) More shelf life (b) Less shelf life
    (c) No effect on shelf life (d) Equal in shelf life to high respiration rate vegetables
    Q. 16 Non-Climacteric fruits are harvested after:
    (a) Maturity (b) Ripening
    (c) Senescence (d) Before seed formation stage.
    Q.17 The effect of ethylene treatment in non-climacteric fruits are-
    (a) Faster ripening (b) Uniform ripening
    (c) Degreening (d) No effect
    Q. 18 Grades of different fruits and vegetables are suggested by-
    (a) FPO (b) FSSAI
    (c) DMI (d) PFA
    Q. 19 VHT (Vapour Heat Treatment) is very effective in -
    (a) Controlling fruit flies (b) improving peel colour
    (c) increasing shelf life (d) regulating growth
    Q.20 Which one is NOT true about artificial waxing done in fruits and vegetables -
    (a) improve appearance (b) reduce water loss
    (c) increase shelf life (d) Increase water loss
    Q.21 ZECC (Zero Energy Cool Chamber) works on the principles of-
    (a) Drying (b) Dehydration (c) Evaporative cooling (d) Heating
    Q.22 During summer in ZECC, the temperature is approximately ------------- lower than the
    ambient temperature-
    (a) 5-10 oC (b) 10-15 oC (c) 15-20 oC (d) 20-25 oC
    Q.23 The only safe and scientific ripening method accepted worldwide and recognized GRAS by
    USFDA is the use of -
    (a) Calcium carbide (b) Gibberellins (c) Ethylene (d)
    Bavistine
    Q.24 Lowest Safe Temperature for Guava is-
    (a) 0oC (b) 4-5 oC (c) 5-10 oC (d) 10-15 oC
    Q.25 Pre-harvest foliar spray of ------------is done to prevent sprouting of onion during storage-
    (a) GA3 (Gibberellins) (b) SO2
    (c) Ethylene (d) MH (Maleic Hydrazide)
    Q.26 Which pre-cooling method is less used for the packed commodity -
    (a) Room cooling (b) Forced-air cooling
    (c) Hydro-cooling (d) Vacuum cooling
    Q.27 In which pre-cooling method produce loses more moisture very fast -
    (a) Room cooling (b) Forced-air cooling
    (c) Hydro-cooling (d) Vacuum cooling
    Q.28------------pre-cooling method can be used only with water tolerant, non-chilling sensitive
    products and with water tolerant packages-
    (a) Hydro-cooling (b) Package-icing
    (c)Hydro-vac cooling (d) Vacuum cooling
    Q. 29 Growth regulators is..
    (a) GA3 (Gibberellins) (b) SO2 (c) Ethylene (d) Bavistine
    Q.30 Foliar spray of calcium in apple help to
    (a) delay ripening (b) maintain firmness
    (c) improve peel colour (d) reduce brown pits

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