Post Harvest Technology Multiple Choice Questions and Answers: Agriculture Entrance Exam

Preserved Oyster Mushroom Pickle

Post Harvest Technology – It is a very important branch of Horticulture. Post Harvest Technology in Horticulture is related with the study of processing, preservation, Post Harvest Diseases and Their Management etc. Questions related with Post Harvest Technology are asked in different Agriculture Competitive Exams.

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Last Updated: 14/09/2020 at 09:50 am, IST.

Number of Questions Added: 5, #36-40.


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(2). Cultivation Practice of Fruit Crops



Question #1. Percentage of jam in acid is?

(a). 0.2 – 0.3.
(b). 0.3 – 0.4.
(c). 0.5 – 0.6.
(d). 0.1 – 0.2.

See Answer

Question – #2. TSS of jam is?

(a). 50 – 60%.
(b). 70% – 72%.
(c). 81 -82%
(d). 68 – 70%

See Answer

Question – #3. Which fruit is rich in pectin low acid?

(a). Pineapple.
(b). Cherry.
(c). Sour peach.
(d). Apple.

See Answer

Question – # 4. Tartaric acid is best for the preparation of?

(a). Jam.
(b). Jelly.
(c). Marmalade.
(d). All of the above.

See Answer

Question – #5. Syneresis is a term which is used with?

(a). Jam.
(b). Jelly.
(c). Marmalade.
(d). Pickle.

See Answer

Question – #6. Aroma in apple is due to?

(a). 2- methyl butyrate.
(b). 2 hexanal.
(c). Hexanal.
(d). All of the above.

See Answer

Question – #7. Major acid present in Apple is?

(a). Tartaric.
(b). Malic.
(c). Glycolic.
(d). Aspartic.

See Answer

Question – #8. Premature setting in jam can be controlled by?

(a). Adding more sugar.
(b). Adding less amount of sugar.
(c). Replacing sugar using water.
(d). Altering temperature.

See Answer

Question – #9. Nira is prepared from?

(a). Orange.
(b). Palm.
(c). Apple.
(d). Cherry.

See Answer

Question – #10. Papain is prepared from?

(a). Papaya.
(b). Coconut.
(c). Pear.
(d). Gum of french bean.

See Answer

Question- #11. Sauer Kraut is prepared from?

(a). Cabbage.
(b). Pea.
(c). Tomato.
(d). Cucumber.

See Answer

Question- #12. Fruit rich in vitamin ‘C’ is?

(a). Papaya.
(b). Almond.
(c). Anola.
(d). Chashewnust.

See Answer

Question- #13. Plum is a type of?

(a). Drupe fruit.
(b). Stone fruit.
(c). Berry.
(d). Nut.

See Answer

Question- #14. Isothiocyanate is the cause of pungency in?

(a). Onion.
(b). Garlic.
(c). Radish.
(d). Chilli.

See Answer

Question- #15. Which is rich source of glucosinolate?

(a). Bok choy.
(b). Cabbage.
(c). Cauliflower.
(d). All of the above.

See Answer

Question- #16. Pulshing is performed in….?

(a). Fruits.
(b). Flowers.
(c). Tubers.
(d). Leafy vegetables.

See Answer

Question- #17. Pasteurization of food material is done at?

(a). Below 100 ℃.
(b). 100 ℃.
(c). 70 ℃.
(d). Above 100 ℃.

See Answer

Question- #18. Main objectives of canning are?

(a). Food preservation and value addition.
(b). To increase its market price.
(c). Both a and b.
(d). Covering market demand.

See Answer

Question- #19. Which is not a type of can opener?

(a). Seal opener.
(b). Rotating wheel poner.
(c). Church key.
(d). P- 51.

See Answer

Question- #20. Cobalt is present in….?

(a). Vitamin B12.
(b). Vitamin E.
(c). Vitamin B2.
(d). Vitamin B1.

See Answer

Question- #21. Which is post harvest disease of potato?

(a). Black leg.
(b). Sclerotium rot.
(c). Late blight.
(d). All of the above.

See Answer

Question- #22. Molasses is obtained from?

(a). Sugarcane.
(b). Sugar beat.
(c). Both and b.
(d). Jaggery.

See Answer

Question- #23. Corn syrup is a type of?

(a). Glucose syrup.
(b). Protein syrup.
(c). Fat syrup.
(d). Vitamin syrup.

See Answer

Question- #24. High quality product can be obtained by……

(a). Heat drying.
(b). Freeze drying.
(c). Sun drying.
(d). Shade drying.

See Answer

Question- #25. Tomato variety which is used for making ketchup?

(a). Hybrid.
(b). Improved.
(c). Local varieties.
(d). Any variety.

See Answer

Question- #26. The wild yeast species which inhibits alcoholic fermentation?

(a). S. ellipsoideus.
(b). S. cerevisiae.
(c). Hansenia apiculata.
(d). All of the above.

See Answer

Question- #27. In food preservation oil works on the principle of….?

(a). Killing micro-organism by osmosis.
(b). Killing micro-organism by toxicity.
(c). Both a and b.
(d). Killing micro-organism by suffocation.

See Answer

Question- #28. R- Enamel cans are used for….?

(a). Acid rich fruits.
(b). Acid rich fruits with soluble colours.
(c). Acid less fruits.
(d). Acid less fruits without soluble colours.

See Answer

Question- #29. Lacquering is found in?

(a). Steel cans.
(b). Plastic cans.
(c). Aluminum cans.
(d). Tin free steel cans.

See Answer

Question- 30. Gulkand is made from?

(a). Rose petals and sugar.
(b). Rose hips and sugar.
(c). Rose leaves and petals.
(d). All of the above

See Answer

Question 31. Moisture content in dried vegetable is?

(a). 3%.
(b). 4%.
(c). 2%.
(d). 1%.

See Answer

Question 32. Central food laboratory is located ate..?

(a). Nagpur.
(b). Ludhiana.
(c). Delhi.
(d). Kolkata.

See Answer

Question 33. Hand chicken disorder is associated with..? (Imp.)

(a). Grape.
(b). Mango.
(c). Apple.
(d). Ber.

See Answer

Question 34. Fleshy receptacle is use in..?

(a). Cashew.
(b). Orange.
(c). Fig.
(d). Pineapple.

See Answer

Question 35. Fruit type in cabbage is..?

(a). Utricle.
(b). Siliqua.
(c). Sorosis.
(d). Balusta.

See Answer

Question 36. General requirement of per capita vegetable per day is..?

(a). 275g.
(b). 150g.
(c). 350g.
(d). 500g.

See Answer

Question 37. Potato contains …. protein?

(a). 2.%1.
(b). 0.5%.
(c). 1.6%.
(d). 1.0%.

See Answer

Question 38. Suger percentage in ripe banana is..?

(a). 10%.
(b). 26%.
(c). 30%.
(d). 15%.

See Answer

Question 39. Reamers are generally used for extracting juice from..?

(a). Mango.
(b). Banana.
(c). Pineapple.
(d). Citrus.

See Answer

Question 40. Which group of fruits/vegetables are most susceptible to Post harvest diseases?

(a). Tomato and potato.
(b). Cashew nut and almond.
(c). Foot yams and pumpkin.
(d). All of the above.

See Answer


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