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Friday, January 6, 2012

Objective Type Questions for NET (Postharvest/ Food Science)

Objective Type Questions for NET (Postharvest/ Food Science)



Objective type of questions : NET only

1.          Carbohydrate content in potato is:


(A)   12%
(B)
22%  ƴ
(C)   32%
(D)
42%
2.    Which refrigerant is commonly used is used in cold storage in our country
(A)   Ethylene
(B)
Carbide
(C)   Ammonia ƴ
(D)
Sodium Bcnzoatc
3.   Mango variety having strong flavour is


(A)   Dashart
(B)
Sindhu
(C)    Langra ƴ
(D)
Fazli
4.   Pineapple variety suitable for canning is :


(A)   Queen
(B)
Kew ƴ
(C)    Mauritius
(D)
Cayenne
5.   Richest source of Riboflavin is :


(A)   Papaya
(B)
Mango
(C)   Bael ƴ
(D)
Karonda
6.   Richest source of iron is:


(A)   Mango
(B)
Bael
(C)   Pomegranate
(D)
Dry Karonda ƴ
7.   Which one of the following is a Climacteric type of fruit ?
(A)   Banana ƴ
(B)  
Citrus
(C)   Litchi
(D) 
Grape
8.   Which of the following is non-Climacteric type of fruit ?
(A)   Pineapple
(B)  
Litchi

(C)   Grape
(D)
All of these  ƴ
9.  "Most suitable packaging material" for cut flowers is :
(A)   Wooden boxes
(B)  
Plastic boxes
(C)   Cardboard boxes ƴ
(D)
Caretes






10.  Emission of Ethylene during transportation of cut flowers cause a disorder which called as:
(A)   Bud opening
(B)  
Sleepiness ƴ
(C)   Bent neck
(D)
Calyx splitting
11.  First commodity for which grading and marketing rules were framed is
(A)   Tomato
(B)  
Mango
(C)   Grape ƴ
(D)  
Onion
12.  Which is the precursor of Ethylene ?


(A)   Tryptophane
(B)  
Methionine ƴ
(C)   ABA
(D)  
IAA
13.  Cauliflower curds can be stored for a month at -


(A)   O°C with 85-90% RH ƴ
(B)  
15°C with 60-80% RH
(C)   15 °C with 60-65% RH
(D)  
20 °C with 50-70% RH
14.   For curing, sweet potato are kept for 10 days at:



(A)   25 °C and 85% RH
(B)  
40°C and 70% RH
(C)   80 "C and 30% RH ƴ
(D)  
30 °C and 80% RH
15.  "Elephant's Foot Yam" is rich source of Vitamin :



(A)   A and B ƴ
(B)  
B and C

(C)   C and D
(D)  
Only B
16.  Tomato fruits for canning are harvested at:



(A)   Mature green stage
(B)  
Red ripe stage ƴ
(C)   Immature green stage
(D)  
Half-ripe/pink stage
17.  Which chemical is used for controlling sprouting of onions in storage ?
(A)   Maleic Hydrazide (MH) ƴ
(B)  
Ethylene (C2H4)
(C)   GA,
(D)  
All of these
18.  Melons for distant marketing arc picked at:



(A)   Half-slip stage
(B)  
Full-slip stage
(C)   Green mature stage ƴ
(D)  
None of these
19.  For distant marketing, tomato fruits are harvested at:
(A)   Immature green stage
(B)  
Mature green stage ƴ
(C)   Turning stage
(D)  
Red ripe stage
20.  For Low Sugar content, potato tubers are stored at:


(A)   5°C
(B)  
10 °C ƴ
(C)   15°C
(D)  
20°C
21.  For long-term storage, potato should be stored at:
(A)   0-5°C
(B)  
5-10°C
(C)   10-15°C
(D)  
15-20°C ƴ
22.  Tomato fruits for processing, are picked at:
(A)   Pink stage
(B)  
Hard ripe stage ƴ
(C)   Over ripe stage
(D)  
Mature stage
23.  For longer storage of cucumber fruits, the temperature should be
(A)   5°C
(B)  
10°C
(C)   20°C ƴ
(D)  
25°C
24.  The Limiting Amino acid in green vegetables is :

(A)   Arginine
(B)  
Lysine
(C)   Methionine  ƴ
(D)  
Tryptophan
25.  Which is the staple vegetable in Indian diet ?
(A)   Tomato
(B)  
Cauliflower
(C)   Potato  ƴ
(D)  
Chilli
26.  Spinach is rich in :


(A)   Vitamin A ƴ
(B)  
Vitamin B
(C)   Vitamin C
(D)  
Vitamin E
27.  Which bean is used for extraction of gum ?


(A)   Broad bean
(B)  
Cluster bean ƴ
(C)   French bean
(D)  
Hyacinth bean
28.  Chillies are rich source of :


(A)   Vitamin A
(B)  
Vitamin C
(C)   Vitamin A and C ƴ
(D)  
Vitamin E
29.  Red colour of carrot is due to :


(A)   Lycopene
(B)  
Anthocyanin
(C)   Carotene
(D)  
Quercetin
30.  Vegetables are subjected to drying after:
(A)   Sulfuring
(B)  
Sulphitation
(C)   Blanching ƴ
(D)  
None of these

31.  Yellow coloured vegetables are rich source
(A)  Vitamin A ƴ
(B)  
Vitamin B
(C)   Vitamin C
(D)  
Vitamin D
32.   Father of modern Refrigeration is :
(A)   James Harrison (1851) ƴ
(B)  
Gane (1934)

(C)   Wade, N.L. (1984)
(D)  
Wang (1986)
33.  Benzoic Acid is most effective to:

(A)   Mould
(B)  
Yeast ƴ
(C)   Bacteria
(D)  
Virus
34.  According to FPO, the maximum limit of SO2 allowed in squashes and cordials is
(A)  350 ppm  ƴ
(B)  
500 ppm
(C)  1000 ppm
(D)  
600 ppm
35.  The toxicity of SO2 is increase at:
(A)   Low temperature
(B)  
High temperature  ƴ
(C)   Moderate temperature
(D)  
No effect of temperature
35.  Concentration of SO2 in concentrated juice is ;



(A)  500 ppm
(B)  
1000 ppm
(C)  1500 ppm  ƴ
(D)  
350 ppm
36.  SO2 content in pure KMS is :
(A)   25.5%
(B)  
75.5%
(C)   78.2%
(D)  
57.7%  ƴ
37.  Enzyme responsible for converting pectin into pectic acid is :
(A)   Pectinase
(B)  
Proto-peclinase
(C)   Pectic Methyl Esterase (PME)  ƴ
(D)  
Poly Galucturonase
38.  Enzyme responsible for converting protopectin into pectin is :
(A)   PME
(B)  
Proto-pectinase  ƴ
(C)   Poly Galucturonase
(D)  
Pecfmase
39.  The term 'climacteric' is first used by ;
(A)   Gane (1934)
(B)  
Kidd and West (1927)  ƴ
Cruess (1912)
(D)  
Bleekar (1929)
40.  O2 requirement for Apple storage in Controlled Atmosphere (CA) is:
(A)   2%
(B)  
3%  ƴ
(C)   5%
(D)  
7%
41.  Storage temperature for Asparagus is :
(A)   0 - 5°C  ƴ
(B)  
5 - 7°C
(C)   7-11°C
(D)  
10-15°C
42.  Storage temperature for Banana is :


(A)   5 - 10°C
(B)  
10 - 15°C
(C)   15-16°C  ƴ
(D)  
20-21°C
43.  Vacuum cooling is most suitable for:
(A)   Fruits
(B)  
Tubers
(C)   Leafy vegetables  ƴ
(D)  
None of these
44.  Vegetable which is not blanched before drying is :
(A)   Cauliflower
(B)  
Palak
(C)   Onion  ƴ
(D)  
Tomato
45.  Moisture content in dried vegetable is
(A)   2%
(B)  
3%  ƴ
(C)   5%
(D)  
6%
45.  Vitamin which is not found in Fruits and Vegetables is :
(A)   Vitamin A
(B)  
Vitamin B1
(C)   Vitamin B6                              
(D)  
Vitamin B12  ƴ
46.   Best maturity indices of orange is :
(A)   TSS
(B)  
Sugar %
(C)   Acid %
(D)  
Brix : arid ratio  ƴ
47.  Bacteria which is used to absorb ethylene from storage chamber is:
(A)   Agrobacterium
(B)  
Mycobacterium  ƴ
(C)   Bacillus  

(D)  
Azotobacter
48.  Toughening effect on canned bean is due to
(A)   K
(B)  
Ca  ƴ
(C)   S
(D)  
None of these
49.  Agricultural produce (Grading and Marketing) Act (1937) is also
(A)   PFA Act
(B)  
FPOAct
(C)  Agmark Act  ƴ
(D)  
ISlAct
50. The term "three quarterful or full three quarter" is used to denote fruit maturity in which crop in the following :
(A)   Banana  ƴ
(B)  
Mango
(C)   Tomato
(D)  
Pineapple
51. Storage of fruits and vegetables, where the gas composition is changed from that of normal atmosphere and a precise control is maintained over the atmospheric compo­sition during storage period is known as :
(A)   Controlled Atmospheric (CA) storage  ƴ
(B)  
Modified Atmospheric (MA) storage
(C)   Cold storage
(D)  
Hypobaric storage
52. During controlled atmospheric storage composition of which of the following set of gases is controlled ;
(A)   O2 + N2
(B)  
CO2 + N2
(C)   C2H4 + N2
(D)  
CO2+ O2  ƴ
53.  At which pH fruits and vegetables are divided into acidic and non-acidic for thermal processing:
(A)   4.5  ƴ
(B)  
5.5

(C)   6.5
(D)  
7.5
54.  In pre-cooling, water is mostly removed by :

(A)   Convection
(B)  
Conduction  ƴ
(C)   Radiation
(D)  
None of these
55.  Albinism is an important physiological disorder of:


(A)   Plum
(B)  
Peach
(C)   Strawberry  ƴ
(D)  
Cherry
56.  Calliper grade is the maturity measurement for :


(A)   Apple
(B)  
Mango
(C)   Banana  ƴ

(D)  
Pineapple
57.  Formation of absicission layer is maturity index of :



(A)  Tomato
(B)  
Leafy vegetables
(C)   Melons  ƴ
(D)  
Onion
58.  What is the maturity index for Avocado ?


(A)   Sugar content
(B)  
Acid content
(C)   TSS
(D)  
Oil content  ƴ
59.  Which of the following is biodegredable plastic ?

(A)   Poly propylene
(B)  
LDPE
(C)   Polythene
(D)  
Polyhydroxy butyrate  ƴ
60.  As fruits mature, the specific gravity will:



(A)  Increase  ƴ
(B)  
Decrease
(C)  Remains constant
(D)  
None of these
61.  'Solidity’ is the maturity index for:
(A)   Root vegetables
(B)  
Seed vegetables
(C)   Leafy vegetables  ƴ
(D)  
Cucurbits
62.  Leaf change is important maturity index for:


(A)    Bulbous vegetables  ƴ
(B)  
Seed vegetables
(C)    Cucurbits
(D)  
Leafy vegetables
63.  Mango fruits can be best stored at a temperature of
(A)    8°C  ƴ
(B)  
16°C
(C)    -4°C
(D)  
0°C
64.  Which of the following plant hormone is considered as ripen


(A)   Cytokinin
(B)  
GA3
(C)    Ethylene  ƴ
(D)  
IAA
65. Bitterness in Citrus juice is due to
(A)   Sugar
(B)  
Acid
(C)   Glucosides

(D)  
Vitamins
66.  Bitterness in peach is due to


(A)   Sugar
(B)  
Malic acid
(C)   Hydrocyanin
(D)  
Prunasin acid  ƴ
67.  Among the following, which is best maturity index for Grape
(A)   Size
(B)  
Shape
(C)  Colour
(D)  
TSS  ƴ
68.  Toddy from coconut is prepared by :
(A)   Yeast
(B)  
Bacteria
(C)   Fungi (D)  

(D)  
Fermentation  ƴ
69.  Which of the following is non-climactric fruit ?
(A)   Apple
(B)  
Banana
(C)   Grape  ƴ
(D)  
Mango
70.   Maximum density of water is at a temperature of :


(A)   0°C
(B)  
4°C  ƴ
(C)   4°C
(D)  
-7°C
71.  Guava fruit is botanically known as
(A)   Drupe
(B)  
Sorosis
(C)   Berry  ƴ
(D)  
Pome
72.  Mostly dry fruit are rich in
(A)   Protein
(B)  
Carbohydrates
(C)   Fats  ƴ
(D)  
Vitamins
73.  Red colour of tomato is due to
(A)   Anthocyanin
(B)  
Xanthophyll
(C)   Lycopene  ƴ
(D)  
Carotene
74.  In onion pink colour is due to
(A)   Anthocyanin
(B)  
Carotene
(C)   Xanthophyll
(D)  
Quercitin  ƴ
75.  Zero energy cool chamber is developed by
(A)   M K Rai and RN Singh
(B)  
SK Roy and DS Khurdiya  ƴ
(C)   RP Roy and DK Khurana
(D)  
None of these
76.  Hen and Chicken disorder is associated with
(A)   Mango
(B)  
Tomato
(C)   Grapes  ƴ
(D)  
Guava
77.  The membrane lipid hypothesis is given by:
(A)  Kidd & West
(B)  
James Harrison
(C)   Raison & Lyons  ƴ
(D)  
Graham & Patterson
78.  The point at which the dried products just become lumpy is known as
(A)  Danger Point
(B)  
Saturated Point
(C)  Critical Point  ƴ
(D)  
Safety Point
79.  A Point which have 5% Low RH than the Critical Point is:


(A)   Critical Point
(B)  
Danger Point  ƴ
(C)   Saturated Point
(D)  
Safety Point
80.  Fungus which mostly grown on grapes
(A)   Geotrichum
(B)  
Penicillium
(C)   Botrytis  ƴ
(D)  
Colletotrichum
81.  Vitamin D is chemically known as


(A)   Retinol
(B)  
Cabalanin
(C)   Calciferol  ƴ
(D)  
Tocopherol
82.  Lye peeling is done at a temperature of
(A)   75°C
(B)  
84°C
(C)   93°C  ƴ
(D)  
105°C
83.  Which of the following is associated with 'browning' disorder


(A)   Apple
(B)  
Cabbage
(C)   Cauliflower  ƴ
(D)  
Citrus
84.  Which colour is considered as warm colour:
(A)    Blue
(B)  
Orange
(C)    Green 
(D)  
Violet
85.  What is the threshold level of ethylene in fruit and vegetable:
(A)    0.01 µL/L  ƴ
(B)  
0.02 µL/L
(C)    0.03 µL/L
(D)  
0.04 µL/L
86.  Which of the following is a rapid precooling method :
(A)   Forced air Cooling
(B)  
Hydro Cooling  ƴ
(C)   Vacuum Cooling
(D)  
Evaporative Cooling
87.  In cucumber, chilling- injury symptoms are occurred at:
(A)  <7°C  ƴ
(B)  
7°C
(C)   10°C
(D)  
>10°C
89.  Degreening is not applicable in
(A)  Banana
(B)  
Guava  ƴ
(C)   Mango
(D)  
Citurs
90.  Under normal conditions Orchid can be stored upto 2 weeks at
(A)  2-4°C
(B)  
5-7°C  ƴ
(C)   10-12°C
(D)  
1°C







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