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Horticulture-4

Q.1
Head firmness, density and weight are main harvesting indices for_________.

cabbage
cauliflower
onion


Q.2
Chemical formula of ethylene is_______.
CH3 - CH3
CH2 = CH2
CH=CH


Q.3
Low cost cool storage structure is prepared by____________.
plastic
Stone
Bricks


Q.4
Sugar act as a preservative through_________.
Diffusion
Fermentation
Osmosis


Q.5
Total soluble solids of fruits and vegetables is measured with the help of_________.
Jel meter
Salinometer
Hand Refractometer


Q.6
Grading of fruits and vegetables is done according to fruit___________.
colour
size
firmness

Q.7
Metallic sound occurs with pressing fruit at maturity stage in_________.

pomegranate
wood apple
mango


Q.8
Which one is the organic preservative__________.
vinegar
sugar
sodium benzoate


Q.9
Heat treatment of vegetables in boiling water for few minutes is known as__________.
pasteurization
sterilization
blanching


Q.10
Sodium benzoate is a common salt of__________.
citric acid
acetic acid
benzoic acid


Q.11
Preservative used in tomato ketchup is___________.
SO2
KMS
sodium benzoate


Q.12
Objective of precooling is_____________.
To improve fruit quality
To remove field heat
Both


Q.13
Hand Refractometer is used for measurement of______________.
TSS
Acidity
Sugar


Q.14
Fruit ripening hormone is__________.
Auxin
Ethylene
Cytokine


Q.15
Vitamin C is commonly known as_______.
Lactic acid
Citric acid
Ascorbic acid


Q.16
Which is the non climacteric fruit?
Datepalm
Banana
Pomegranate


Q.17
Cut surface of brinjal is brown due to________.
Yeast
Bacteria
Enzyme


Q.18
Firmness of fruits and vegetables is measured by_________.
Refractometer
Penetrometer
Both


Q.19
Losses of leafy vegetables is due to_________.
Loss of water
Sprouting
Over ripening


Q.20
A domestic unit for storage of fruits and vegetables under low temperature is_______.
Jelly meter
Refrigerator
Oven


Q.21
Fermentation of food is due to__________.
Bacteria
Enzyme
Yeast


Q.22
Dehydrated grape is known as_________.
Fig
Lather
Raisin


Q.23
Waxing is done to reduce_________.
Transpiration
Respiration
Both


Q.24
Physiologically mature sapota fruit________.
Show latex when scratched
Shed off scaly materials
Attain green


Q.25
Enzymes action can be controlled by_________.
Salt
Sugar
Both

Number of score out of 25 = Score in percentage =


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