Multiple Choice Quiz: Post-Harvest Handling
1. What is the primary purpose of post-harvest handling?
a) To increase the size of the crops
b) To maintain quality, extend shelf life, and prevent losses
c) To reduce the cost of farming
d) To improve the taste of vegetables and fruits
2. Why are vegetables and fruits considered living tissues after harvest?
a) They continue to grow in size
b) They undergo continuous changes and can deteriorate rapidly
c) They produce seeds after harvest
d) They stop all biological activities
3. Which of the following is NOT a reason for post-harvest practices?
a) To prevent rapid deterioration
b) To ensure vegetable and fruit safety
c) To increase the weight of the produce
d) To maintain freshness and nutritional quality
4. What is the first step in the post-harvest process?
a) Cleaning and sanitizing
b) Harvesting
c) Pre-cooling
d) Grading
5. Why is proper harvesting important?
a) To ensure high quality and minimize damage
b) To increase the number of crops harvested
c) To reduce the need for storage
d) To speed up the transportation process
6. What happens during the reception stage of post-harvest handling?
a) Crops are sorted based on size
b) Harvested crops are received and inspected for quality
c) Crops are cleaned and sanitized
d) Crops are packaged for shipping
7. What is the purpose of selecting in post-harvest handling?
a) To remove dirt and pesticides
b) To separate healthy, high-quality produce from damaged or diseased ones
c) To reduce the temperature of the crops
d) To categorize produce based on size and weight
8. Which of the following is a method used in cleaning and sanitizing produce?
a) Sun drying
b) Air cooling
c) Using water, brushes, or sanitizing solutions
d) Waxing
9. What is the purpose of pre-cooling in post-harvest handling?
a) To remove excess moisture
b) To slow down respiration and delay spoilage
c) To categorize produce based on size
d) To apply chemical preservatives
10. Which of the following is NOT a method of pre-cooling?
a) Air cooling
b) Water cooling
c) Sun drying
d) Vacuum cooling
11. What is the purpose of drying or dehydrating crops?
a) To increase the weight of the crops
b) To prevent mold growth and spoilage
c) To improve the taste of the crops
d) To reduce the need for packaging
12. Which of the following is a method of drying crops?
a) Waxing
b) Sun drying
c) Air cooling
d) Chemical preservation
13. What is the purpose of grading in post-harvest handling?
a) To remove dirt and pesticides
b) To categorize produce based on size, weight, and quality
c) To reduce the temperature of the crops
d) To apply chemical preservatives
14. Which of the following is a post-harvest treatment used to improve shelf life?
a) Sun drying
b) Waxing
c) Air cooling
d) Water cooling
15. What is the purpose of packaging in post-harvest handling?
a) To increase the weight of the crops
b) To protect crops from physical damage and contamination
c) To reduce the temperature of the crops
d) To improve the taste of the crops
16. Which of the following is NOT a common packaging material?
a) Cartons
b) Crates
c) Plastic wraps
d) Soil
17. What is the purpose of storage in post-harvest handling?
a) To increase the size of the crops
b) To maintain freshness and prevent spoilage
c) To reduce the need for transportation
d) To improve the taste of the crops
18. Which of the following is a common storage method for fruits and vegetables?
a) Sun drying
b) Cold storage
c) Mechanical drying
d) Freeze-drying
19. What is the purpose of transport in post-harvest handling?
a) To increase the weight of the crops
b) To move produce while maintaining quality and minimizing losses
c) To reduce the need for storage
d) To improve the taste of the crops
20. Which of the following is crucial during the transport of produce?
a) Increasing the temperature
b) Proper handling to prevent damage and contamination
c) Reducing the weight of the produce
d) Speeding up the transportation process
21. A farmer notices that some of his harvested tomatoes are bruised. What should he do during the
selecting stage?
a) Package them immediately
b) Separate the bruised tomatoes from the healthy ones
c) Increase the temperature to prevent spoilage
d) Apply wax to the bruised tomatoes
22. A shipment of apples arrives at a processing facility with visible dirt on the surface. What should be
done next?
a) Package the apples immediately
b) Clean and sanitize the apples
c) Increase the temperature to dry the dirt
d) Apply chemical preservatives
23. A farmer wants to extend the shelf life of his strawberries. Which post-harvest treatment should he
consider?
a) Sun drying
b) Waxing
c) Air cooling
d) Mechanical drying
24. A grocery store receives a shipment of bananas that are over-ripening quickly. What could have been
done during post-harvest handling to prevent this?
a) Increase the temperature during storage
b) Apply chemical preservatives
c) Pre-cool the bananas after harvest
d) Package the bananas in plastic wraps
25. A farmer is preparing to store his harvested grains. Which method should he use to prevent mold
growth?
a) Sun drying
b) Cold storage
c) Waxing
d) Chemical preservation
26. A shipment of oranges is being transported to a distant market. What is the most important factor to
consider during transport?
a) Increasing the weight of the shipment
b) Maintaining proper temperature and handling to prevent damage
c) Reducing the number of oranges in the shipment
d) Speeding up the transportation process
27. A farmer wants to ensure that his produce meets market standards. Which post-harvest step should
he focus on?
a) Grading
b) Pre-cooling
c) Cleaning and sanitizing
d) Packaging
28. A farmer notices that some of his harvested crops are infested with insects. What should he do
during the post-harvest process?
a) Apply chemical preservatives
b) Increase the temperature during storage
c) Remove the infested crops during selecting
d) Package the crops immediately
29. A farmer is preparing to ship his produce to a market. What should he consider during the packaging
stage?
a) Using the cheapest packaging materials available
b) Protecting the produce from physical damage and contamination
c) Increasing the weight of the produce
d) Reducing the size of the packaging
30. A farmer wants to ensure that his produce remains fresh during storage. What should he consider?
a) Increasing the temperature in the storage facility
b) Maintaining controlled conditions such as temperature and humidity
c) Reducing the amount of produce stored
d) Applying wax to all the produce
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Answer Key:
1. b) To maintain quality, extend shelf life, and prevent losses
2. b) They undergo continuous changes and can deteriorate rapidly
3. c) To increase the weight of the produce
4. b) Harvesting
5. a) To ensure high quality and minimize damage
6. b) Harvested crops are received and inspected for quality
7. b) To separate healthy, high-quality produce from damaged or diseased ones
8. c) Using water, brushes, or sanitizing solutions
9. b) To slow down respiration and delay spoilage
10. c) Sun drying
11. b) To prevent mold growth and spoilage
12. b) Sun drying
13. b) To categorize produce based on size, weight, and quality
14. b) Waxing
15. b) To protect crops from physical damage and contamination
16. d) Soil
17. b) To maintain freshness and prevent spoilage
18. b) Cold storage
19. b) To move produce while maintaining quality and minimizing losses
20. b) Proper handling to prevent damage and contamination
21. b) Separate the bruised tomatoes from the healthy ones
22. b) Clean and sanitize the apples
23. b) Waxing
24. c) Pre-cool the bananas after harvest
25. a) Sun drying
26. b) Maintaining proper temperature and handling to prevent damage
27. a) Grading
28. c) Remove the infested crops during selecting
29. b) Protecting the produce from physical damage and contamination
30. b) Maintaining controlled conditions such as temperature and humidity
