| 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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