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
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