Objective type of questions : NET only 1 Carbohydrate content in potato is: (A) 12% (B) (C) 32% (D) 22% y 42% 2. Which refrigerant is commonly used is used in cold storage in our country (A) Ethylene (B) (C) Ammonia y (D) 3. Mango variety having strong flavour is (A) Dashart (B) (C) Langray (D) 4. Pineapple variety suitable for canning is : (A) Queen (B) (C) Mauritius (D) 5. Richest source of Riboflavin is : (A) Papaya (B) (C) Baely (D) 6. Richest source of iron is: (A) Mango (B) (C) Pomegranate (D) Carbide Sodium Benzoate Sindhu Fazli Kewy Cayenne Mango Karonda Bael Dry Karonda y7. Which one of the following is a Climacteric type of fruit ? (A) Bananay (B) Citrus (C) Litchi (D) Grape 8. Which of the following is non-Climacteric type of fruit? (A) Pineapple (8) Litchi (C) Grape All of these (D) y 9. "Most suitable packaging material" for cut flowers is (A) Wooden boxes (B) Plastic boxes (C) Cardboard boxes y (D) Caretes 10. Emission of Ethylene during transportation of cut flowers cause a disorder which called as: (A) Bud opening (B) Sleepiness y (C) Bent neck (D) Calyx splitting 11. First commodity for which grading and marketing rules were framed is (A) Tomato (B) Mango (C) Grapey (D) Onion12. Which is the precursor of Ethylene ? (A) Tryptophane (B) (C) ABA (D) 13. Cauliflower curds can be stored for a month at - (A) O°C with 85-90% RHy (B) (C) 15°C with 60-65% RH (D) 14. For curing, sweet potato are kept for 10 days at: (A) 25°C and 85% RH (B) (C) 80"Cand30%RHy (D) 15. "Elephant’'s Foot Yam" is rich source of Vitamin : (A) AandBy (B) (C) CandD (D) 16. Tomato fruits for canning are harvested at: (A) Mature green stage (B) (C) Immature green stage (D) Methionine y IAA 15°C with 60-80% RH 20 °C with 50-70% RH 40°C and 70% RH 30 °C and 80% RH BandC Only B Red ripe stage y Half-ripe/pink stage17. Which chemical is used for controlling sprouting of onions in storage ? (A) Maleic Hydrazide (MH) (B) Ethylene (CH) y (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 stagey (D) None ofthese 19. For distant marketing, tomato fruits are harvested at: (A) Immature green stage (B) Mature green stage y (C) Turning stage (D) Red ripe stage 20. For Low Sugar content, potato tubers are stored at: (A) 5°C (B) 10°Cy (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°Cy 22. Tomato fruits for processing, are picked at: (A) Pink stage (B) Hard ripe stage y (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°cy (D) 25°C24. The Limiting Amino acid in green vegetables is : (A) Arginine (B) (C) Methionine y (D) Lysine Tryptophan 25. Which is the staple vegetable in Indian diet ? (A) Tomato (B) (C) Potato y (D) 26. Spinach is rich in: (A) VitaminAy (B) (C) Vitamin c (D) 27. Which bean is used for extraction of gum ? (A) Broad bean (B) (C) French bean (D) 28. Chillies are rich source of : (A) Vitamin A (B) (C) Vitamin A andC y (D) 29. Red colour of carrot is due to : Cauliflower Chilli Vitamin B Vitamin E Cluster bean y Hyacinth bean Vitamin C Vitamin E Anthocyanin Quercetin (A) Lycopene (B) (C) Carotene (D) 30. Vegetables are subjected to drying after: (A) Sulfuring (B) (C) Blanching y (D) Sulphitation None of these31. Yellow coloured vegetables are rich source (A) Vitamin Ay (B) Vitamin B (C) Vitamin C (D) Vitamin D 32. Father of modern Refrigeration is : (A) James Harrison (B) Gane (1934) (1851) y (C) Wade, NLL. (1984) (D) Wang (1986) 33. Benzoic Acid is most effective to: (A) Mould (B) Yeasty (C) Bacteria (D) Virus 34. According to FPO, the maximum limit of SO allowed in squashes and cordials is (A) 350 ppm y (B) 500 ppm (C) 1000 ppm (D) 600 ppm 35. The toxicity of SO9 is increase at: (A) Low temperature (B) Hightemperature y (C) Moderate temperature (D) No effect of temperature 35. Concentration of SOz in concentrated juice is ; (A) 500 ppm (B) 1000 ppm (C) 1500 ppm y (D) 350 ppm 36. SO content in pure KMS is : (A) 25.5% (B) 75.5% (C) 78.2% (D) 57.7% y¥37. Enzyme responsible for converting pectin into pectic acid is : (A) Pectinase (B) Proto-peclinase (C) Pectic Methyl Esterase (D) Poly Galucturonase (PME) y 38. Enzyme responsible for converting protopectin into pectin is : (A) PME (B) Proto-pectinase ¥ (C) Poly Galucturonase (D) Pecfmase 39. The term ‘climacteric’ is first used by ; (A) Gane (1934) (B) Kidd and West (1927) y Cruess (1912) (D) Bleekar (1929) 40. Og requirement for Apple storage in Controlled Atmosphere (CA) is: (A) 2% (B) 3% y (C) 5% (D) 7% 41, Storage temperature for Asparagus is : (A) 0-5°Cy (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 y (D) 20-21°C 43, Vacuum cooling is most suitable for: (A) Fruits (B) Tubers (C) Leafy vegetables y (D) None of these44. Vegetable which is not blanched before drying is : (A) Cauliflower (B) Palak (C) Onion y (D) Tomato 45. Moisture content in dried vegetable is (A) 2% (B) 3%y (C) 5% (D) 6% 45. Vitamin which is not found in Fruits and Vegetables is: (A) Vitamin A (B) Vitamin By (C) Vitamin (D) Vitamin By2 y Be 46. Best maturity indices of orange is: (A) TSS (B) Sugar % (C) Acid % (D) Brix: arid ratio y 47. Bacteria which is used to absorb ethylene from storage chamber is: (A) Agrobacterium (B) Mycobacterium y (C) Bacillus (D) Azotobacter 48. Toughening effect on canned bean is due to (A) K (B) Cay (Cc) $s (D) None of these 49. Agricultural produce (Grading and Marketing) Act (1937) is also (A) PFA Act (B) FPOAct (C) Agmark Act y (D) ISIAct50. The term “three quarterful or full three quarter" is used to denote fruit maturity in which crop in the following : (A) Banana y (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 (B) Modified Atmospheric (CA) storage Atmospheric (MA) y storage (C) Cold storage (D) Hypobaric storage 52. During controlled atmospheric storage composition of which of the following set of gases is controlled ; (A) 02+No (B) CO2+No (C) CoH4+No (D) COz+#O2 y 53. At which pH fruits and vegetables are divided into acidic and non-acidic for thermal processing: (A) 4.5 y (B) 5.5 (Cc) 65 (D) 7.5 54. In pre-cooling, water is mostly removed by: (A) Convection (B) Conduction y (C) Radiation (D) None of these55. Albinism is an important physiological disorder of: (A) Plum (B) (C) Strawberry y (D) 56. Calliper grade is the maturity measurement for : (A) Apple (B) (C) Banana y (D) 57. Formation of absicission layer is maturity index of : (A) Tomato (B) (C) Melons y (D) 58. What is the maturity index for Avocado ? (A) Sugar content (B) (c) Tss (0) Peach Cherry Mango Pineapple Leafy vegetables Onion Acid content Oil content ¥ 59. Which of the following is biodegredable plastic ? (A) Poly propylene (B) (C) Polythene (D) 60. As fruits mature, the specific gravity will: (A) Increase y (B) (C) Remains constant (D) LDPE Polyhydroxy butyrate y Decrease None of these61. 'Solidity’ is the maturity index for: (A) Root vegetables (B) Seed vegetables (C) Leafy vegetables y (D) Cucurbits 62. Leaf change is important maturity index for: (A) Bulbous vegetables y (B) Seed vegetables (C) Cucurbits (D) Leafy vegetables 63. Mango fruits can be best stored at a temperature of (A) scy (B) 16°C (C) -4°C (D) oc 64. Which of the following plant hormone is considered as ripen (A) Cytokinin (B) GAg3 (C) Ethylene y (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 y 67. Among the following, which is best maturity index for Grape (A) Size (B) Shape (C) Colour (0) Tssy68. Toddy from coconut is prepared by : (A) Yeast (B) Bacteria (C) Fungi (D) (D) Fermentation y 69. Which of the following is non-climactric fruit ? (A) Apple (B) Banana (C) Grape y (D) Mango 70. Maximum density of water is at a temperature of (A) 0°C (B) 4c y (C) 4°C (D) -7°C 71. Guava fruit is botanically known as (A) Drupe (B) Sorosis (C) Berry y (D) Pome 72. Mostly dry fruit are rich in (A) Protein (B) Carbohydrates (C) Fats y (D) Vitamins 73. Red colour of tomato is due to (A) Anthocyanin (B) Xanthophyl (C) Lycopene y (D) Carotene 74. In onion pink colour is due to (A) Anthocyanin (B) Carotene (C) Xanthophyll (D) Quercitin y75. Zero energy cool chamber is developed by (A) MKRaiandRN Singh (B) SKRoyandDS Khurdiya ¥ (C) RP Roy and DK (D) None of these Khurana 76. Hen and Chicken disorder is associated with (A) Mango (B) Tomato (C) Grapes y (D) Guava 77. The membrane lipid hypothesis is given by: (A) Kidd & West (B) James Harrison (C) Raison &Lyons y (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 y (D) Safety Point 79. A Point which have 5% Low RH than the Critical Point is: (A) Critical Point (B) Danger Point y (C) Saturated Point (D) Safety Point 80. Fungus which mostly grown on grapes (A) Geotrichum (B) Penicillium (C) Botrytis y (D) Colletotrichum 81. Vitamin D is chemically known as (A) Retinol (B) Cabalanin (C) Calciferol y (D) Tocopherol82. Lye peeling is done at a temperature of (A) 75°C (B) 84°C (Cc) 93°C y (D) 105°C 83. Which of the following is associated with ‘prowning' disorder (A) Apple (B) Cabbage (C) Cauliflower y (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 pL/L y (B) 0.02 pL/L (C) 0.03 pL/L (D) 0.04 pL/L 86. Which of the following is a rapid precooling method (A) Forced air Cooling (B) Hydro Cooling y (C) Vacuum Cooling (D) Evaporative Cooling 87. In cucumber, chilling- injury symptoms are occurred at: (A) <7°C y (B) 7°C (c) 10°C (D) >10°C 89. Degreening is not applicable in (A) Banana (B) Guava y (C) Mango (D) Citurs90. Under normal conditions Orchid can be stored upto 2 weeks at (A) 2-4°C (B) 5-7°C y (C) 10-12°C (D) 1°C