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: 07/07/2021 at 01:15 pm, IST.

Number of Questions Added: 26, #50-75.


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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.

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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.

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

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

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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.

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Question – #10. Papain is prepared from?

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

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Question- #11. Saur Kraut is prepared from?

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

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

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

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Question- #13. Plum is a type of?

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

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

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

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

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

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

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

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

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

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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.

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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.

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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.

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

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

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

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

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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.

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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.

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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.

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Question- #29. Lacquering is found in?

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

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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

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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 at..?

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

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

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

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Question 34. Fleshy receptacle is use in..?

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

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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.

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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.

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Question 41. Which is truly matched?

(a). Alcoholic fermentation- Vine.
(b). Acetic acid fermentation- Vinegar.
(c). Lactic acid fermentation- Pickle.
(d). All of the above.

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Question 42. Soft resistant are used for the preparation of..?

(a). Jam.
(b). Pickle.
(c). Ketchup.
(d). All of the above.

See Answer

Question 43. From 1968 to 2004, the numbers of Indian fruit and vegetable preservatives industry grew..?

(a). 15%.
(b). 10.24%.
(c). 21.43%
(d). 18%.

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Question 44. Distilled or red wine vinegar is …. water?

(a). 90%.
(b). 99%.
(c). 70%.
(d). 80%.

See Answer

Question 45. The optimum pH level for holding solution..?

(a). 4.5 – 5.0.
(b). 5.0 – 5.5.
(c). 5.5 – 6.0.
(d). 6.0 – 6.5.

See Answer

Question 46. Rose oil is not used in..?

(a). Chewing tobacco.
(b). Perfume.
(c). Flavouring food.
(d). It is used for all the options.

See Answer

Question 47. Which is right..?

(a). Rosa damascena – Oil percentage is 0.00.
(b). Rosa bourboniana – Oil percentage is 0.08.
(c). Rosa centifolia – Oil percentage is 0.01.
(d). Rosa gallica – Oil percentage is 0.10.

See Answer

Question 48. What is the another name of hypobaric storage..?

(a). Atmospheric storage.
(b). Controlled atmospheric storage.
(c). Both a and b.
(d). Low pressure storage.

See Answer

Question 49. Chrysanthemum is..?

(a). Less sensitive to ethylene.
(b). Moderate sensitive to ethylene.
(c). Highly sensitive to ethylene.
(d). No effect of ethylene.

See Answer

Question 50. Which is not a principle of preservation?

(a). Irradiation.
(b). Asepsis.
(c). Blanching.
(d). Air exclusion.

See Answer

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Question 51. The drinkable items are preserved by using..?

(a). Potassium meta-bi-sulphite.
(b). Sodium benzoate.
(c). Both a and b.
(d). None of the above.

Question 52. Which is a method of removal of moisture?

(a). Sun drying.
(b). Dehydration.
(c). Low temperature evaporation.
(d). All of the above.

Question 53. Which will you use to preserve nector?

(a). Salt.
(b). Sugar.
(c). Either a or b.
(d). Acidity.

Question 54. Irradiation is used for..?

(a). Vegetable.
(b). Fruits.
(c). Both a and b.
(d). None of the above.

Question 55. Which is microbial preservative?

(a). Vinegar.
(b). KMS.
(c). Sodium benzoate.
(d). None of the above.

See Answer

Question 56. Which is a different product?

(a). Syrup.
(b). Marmalade.
(c). Nector.
(d). Cordial.

Question 57. Which is not a beverage?

(a). Sauce.
(b). Syrup.
(c). Juice.
(d). Cordial.

Question 58. The canneries industry of Kerala is associated with..

(a). Canning of mango.
(b). Canning of pineapple.
(c). Canning of guava.
(d). Canning of ber.

Question 59. The corn products, Mumbai mostly produces..?

(a). Squash.
(b). Cordial.
(c). Both a and b.
(d). Corn.

Question 60. Which is most therapeutic?

(a). Ber.
(b). Bael.
(c). Wood apple
(d). Guava.

See Answer

Question 61. Main ingredient of bael toffee is..?

(a). Pulp.
(b). Juice.
(c). Seeds.
(d). All of the above.

Question 62. In post harvest technology, which one is a medicinal plant?

(a). Aonla.
(b). Bael.
(c). Stevia.
(d). All of the above.

Question 63. Coconut consists …. % husk?

(a). 35%.
(b). 50%.
(c). 45%.
(d). 60%.

Question 64. Traditionally, coconut oil is extracted from..?

(a). Kernel.
(b). Copra.
(c). Both a and b.
(d). None of the above.

Question 65. After roasting, cocoa turns in..?

(a). Dark brown.
(b). Light brown.
(c). No colour change.
(d). White.

See Answer

Question 66. Method of coffee curing is..?

(a). Dry method.
(b). Wet method.
(c). Both a and b.
(d). None of the above.

Question 67. Cured coffee grade is/are..?

(a). A, B and C.
(b). Pea berries.
(c). Triage.
(d). All of the above.

Question 68. Roasting develops aroma in..?

(a). Coffee.
(b). Cocoa.
(c). Both a and b.
(d). None of the above.

Question 69. Sulfur is the cause of flavor in..?

(a). Coffee.
(b). Tea.
(c). Cocoa.
(d). All of the above.

Question 70. Types of containers?

(a). Filed.
(b). Shrink film.
(c). Consumer.
(d). All of the above.

See Answer

Question 71. The temperature olye peeling is..?

(a). 75 °C.
(b). 90 °C.
(c). 93 °C.
(d). 65 °C.

Question 72. Acid content in nector..?

(a). 0.3%.
(b). 0.4%.
(c). 0.2%.
(d). 0.5%.

Question 73. Which is suitable for dry flower?

(a). Marigold.
(b). Helichrysum.
(c). Holy hock.
(d). All of the above.

Question 74. Which is warm colour..?

(a). Green.
(b). Blue.
(c). Yellow.
(d). None of the above.

Question 75. Wooliness is a disorder of..?

(a). Apple.
(b). Mango.
(c). Peach.
(d). Plum.

See Answer

Last Updated: 01-06-2021


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