1.

Postharvest means

a. before picking

b. picking time

c. after picking

d. before and after picking

e. none of the above

2. The practices and operations in handling the crops from harvesting to

marketing

a. packaging

b. preharvest technology

c. postharvest technology

d. storage

e. all of the above

3. The transition period between production and postharvest handling

a. marketing

b. packaging

c. packing house operations

d. storage

e. harvesting

4. The postharvest losses are highest in

a. vegetables

b. fruits

c. rootcrops

d. plantation crops

e. all of the above

5. The handling of produce to make them more suitable to manufacturers or

consumers

a. secondary processing

b. primary processing

c. primary & secondary processing

d. preharvest losses

e. postharvest losses

6. The transformation of a produce into another form that can no longer be

subjected into another change
a. secondary processing

b. primary processing

c. primary & secondary processing

d. preharvest losses

e. postharvest losses

7. The food crops which can be maintained as food over a long period of time.

a. Perishables

b. Plantation crops

c. Staple

d. Durables

e. None of the above

8. The oxidation of organic materials or products of photosynthesis

a. Photosynthesis

b. Respiration

c. Transpiration

d. Evaporation

e. Evapotranspiration
9. The food reserve in potato tubers, ginger, sweet potato, garlic, gabi and
bananas

a. Fat

b. Protein

c. Organic acids

d. Starch

e. All of the above

10. The organic acid found in apple

a. Malic acid

b. Citric acid

c. Ascorbic acid

d. Hydrochloric acid

e. Muriatic acid

11. The gas given off by fruits and vegetables which measures the rate of their
respiration.

a. Carbon dioxide
b. Oxygen

c. Ethylene

d. Acetylene

e. All of the above

12. A high rate of respiration in plants is associated with

a. Long storage life

b. Short storage life

c. High photosynthetic rate

d. High transpiration rate

e. All of the above

13. The rate of respiration increases with increasing supply of

a. Carbon dioxide

b. IBA

c. Nitrogen

d. IAA

e. Oxygen

14. The respiration rate is highest in

a. Rambutan

b. Sweet potato

c. Gabi

d. Lanzones

e. Young cob corn

15. The loss of water from plants

a. Photosynthesis

b. Evaporation

c. Respiration

d. Transpiration

e. Evapotranspiration

16. A 10% loss in weight of vegetables may result to

a. 50% commercial loss

b. 75% commercial loss

c. 25% commercial loss

d. 100% commercial loss

e. None of the above

17. Oxygen levels below 21% but not less than 5% will

a. increase respiration rate

b. Slow down respiration

c. Result to fennentation

d. Cause anaerobic respiration

e. All of the above

18. Transpiration is highest in a relative humidity of

a. 50%

b. 70%

c. 85%

d. 90%

e. 100%

19. The parts of plants with the highest number of slomates

a. Roots

b. Stems

c. Flowers

d. Leaves
e. Fruits

20. The gas causes ripening of fruit s and vegetables

a. Oxygen

b. Hydrogen

c. Ethylene

d. Nitrogen

e. Carbon dioxide

21. The green pigment in plants

a. Carotene

b. Chlorophyll

c. Anthocyanin

d. Lycopene

e. None of the above

22. An oxygen lower than 5% inside a package can cause

a. Aerobic respiration

b. Glycolysis
c. Fermentation

d. Chilling

e. Carbon dioxide injury

23. Absorbs ethylene to slow down ripening of commodities

a. Charcoal

b. Benlate

c. Penlite

d. Furadan

e. Potassium pennanganate

24. The tough and leathery peel of citrus and watermelon

a. Rind

b. Pulp

c. Aril

d. Fruit wall

e. Oil cells

25 The flow of latex in mangoes is fastest at

a. 9:00 a.m

b. 5:00 a.m

c. 12:00 noon

d. 3;oo p.m

e. None of the above

26. The change of color in bananas and citrus is due to the interaction

a. Carotene and chlorophyll

b. Carotene and lycopene

c. Chlorophyll and lycope

d. Carotene and deiphinidine

e. None of the above

27. One physiological disorder in citrus due to bursting of the oil glands

a. Chilling injury

b. Olleocellosis

c. Pitting

d. Anthracnose

e. Degreening

28. Ethylene is a hormone in gas form that causes

a. Faster opening

b. Sprouling of lubers and bulb crops

c. Abscission of leaves. Petals on cutflowers

d. Yellowing of commodities

e. All of the above

29. Calcium carbide can hasten opening of bananas because it produces

a. Ethylene

b. Acetylene

c. Bioethylene

d. Stress ethylene

e. All of the above

30. The ethylene from leaves and opening fruits

a. Acetylene

b. Bioethylene

c. Stress ethylene

d. Calcium oxide

e. Potassium permanganate
31. The two gases found in smoke which cause flowering of mangoes

a. Ethylene and acetylene

b. Carbon dioxide and oxygen

c. Oxygen and hydrogen

d. Ethylene and oxygen

e. None of the above

32. The exposure of potatoes to light during storage may produce green, toxic
tissues called

a. Melanine

b. Solanine

c. Chlorophyll

d. Lycopene

e. None of the above

33. A method of storage in which levels of O2 and CO2 are precisely controlled

a. Nature storage

b. Refrigerated storage

c. Controlled atmosphere storage

d. Modified atmosphere storage

e. Evaporative cooling

34. Modified atmosphere storage results to lower

a. CO2

b. O2

c. N2

d. H2

e. H2O

35. Process of delaying harvest so as to keep the commodities from deteriorating

fast

a. Nature storage

b. Evaporative cooling

c. Modified atmosphere storage

d. Controlled atmosphere storage

e. None of the above

36. The symptoms of chilling injury

a. Black spots
b. Pitting

c. Internal discoloration

d. Failure to open

e. All of the above

37. Chilling injury occurs when a commodity is stored at

a. Higher temperature than is required for a given period

b. Lower temperature than is required for a given period

c. Intermittent low and high temperature

d. 100c temperature

e. None of the above

38. The storage of tomatoes in moist sawdust soil on coir dust is an example of

a. Natural storage

b. Evaporative cooling

c. Modified atmosphere storage

d. Controlled atmosphere storage

e. None of the above

39. Bacterial soft rot in cabbage can be prevented by spraying/applying atum at
the

a. Wrapper leaves of cabbage

b. Head of cabbage

c. Butt-end of cabbage

d. Core of cabbage head

e. All of the above

40. Corn and melons have low sugar content when harvested

a. Early in the morning

b. Mid morning

c. Early afternoon

d. Late afternoon

e. None of the above

41. Leafy vegetables are very brittle and rot faster when harvested

a. Very early in the morning

b. Mid morning

c. Noon time

d. Early afternoon
e. Late afternoon

42. The process of classifying commodities into groups according to a set of

recognized criteria

a. Shorting

b. Grading

c. Sizing

d. Curing

e. Grouping

43. The process of removing field heat in commodities before storage or transport

a. Precooling

b. Refrigerated storage

c. Hot water treatment

d. Waxing

e. None of the above

44. The dipping of mangoes in water with a 50c temperature for 5 to 10 minutes
to kill the organisms
a. Precooling

b. Waxing

c. Refrigeration

d. Hot water treatment

e. None of the above

45. The food crops for which food value is maintained over a short period of time

a. Durables

b. Perishables

c. Staples

d. Plantation crops

e. All of the above

46. The physiological processes that affect the post-harvest life of commodities

a. Transpiration

b. Ethylene production

c. Respiration

d. All of the above

e. None of the above

47. In respiration what is produced which, maintains the organization of cells and
sustain metabolism in plants

a. Heat

b. Carbohydrates

c. Water

d. Energy

e. All of the above

48. Water from cells may move to the atmosphere through

a. Stomates

b. Lenticles

c. Stem cars

d. Breaks in cuticle

e. All of the above

49 Which of the following lengthen the post-harvest life of commodities?

a. High carbohydrates

b. Low temperature

c. Low oxygen in the immediate environment

d. High relative humidity

e. All of the above

50. The non-cellular waxy layer above the epidermal cells of the commodity which
affects their postharvest life

a. Cuticle

b. Stomata

c. Lenticels

d. Emergences

e. Trichomes