B.

TECH (FPT)- SECOND SEMESTER

APT-122- POST HARVEST HANDLING OF FRUITS AND VEGETABLES

(A) fill in the blanks with suitable words: (5 × 0.5 =2.5 )

1. …………. is the universal disinfectant.

2. Irradiation is also called………………….
3. ……………….. and ……………….. removes the surface dirt and residues of fertilizers.
4. ………………light disrupts the genetic material of the microorganisms.

(B) Write True or False (5 × 0.5 =2.5 )

1. Sprouting can be prevented by irradiation.

2. Phosphine is not a gaseous fumigant.
3. Acetylene is the most active ripening agent.
4. Presence of surface wax is a natural defense mechanism against water loss.
5. Packaging contributes greatly to efficient marketing of fruits and vegetables.

(C) Match the following (5 × 0.5 =2.5 )

(1) MCP a) Separation based on quality

(2) During transportation b) 2-chloroethyl phosphoric acid
(3) Grading c) Retards maturation and ripening
(4) Ethephon d) 1-methyl cyclopropene
(5) Gibberellin e) Bruising

(D) Choose the correct answer (5 × 0.5 = 2.5 )

(1) Freezing temperatures ranges from ?

a.18-20 °c b. 4-7 °c c.2-6°c d. -18 to -40° c
(2) Chemical which is not used in delayed ripening
a. Cytokinin b. Benzyladenine c.Gibberellin d. KMS
(3) ……………… is not a physical treatment
a. Waxing b. Irradiation c. Heat treatment d. Ethylene removal
(4) Give the sterilization temperature.
 a. > 50° c b. >80° c c. > 100° c d. > 150° c
(5) TSS for jam should be ………… brix.
a. 50 ° b. 60.5° c. 65.5° d. 68.5°

II. Write short answers of the following (4 × 2.5 =10 )

(1) What are the different methods of preservation by low temperature?

(2) Give the difference between pasteurization and sterilization?
(3) Write about coating and waxing of the produce?
(4) Give about ethylene removal?

III. Write essay on the following: (2 × 10 =20 )

(1) Explain the methods of prevention or delay of self decomposition of the food?
(2) Explain the methods of pre-cooling?

TAMIL NADU VETERINARY AND ANIMAL SCIENCES UNIVERSITY

Institute of Food and Dairy Technology, Chennai-600052
 I year B.Tech Food Processing Technology

POST HARVEST MANAGEMENT AND PROCESSING OF FRUITS AND

VEGETABLES
III – Internal Question Paper Total : 40 Marks
(A) Fill in the blanks with suitable words: (5 × 0.5 = 2.5)

1. The post harvest losses of food grains due to mis-handling, spoilage and pest infestation
are …………… percentage.
2. For every one percent reduction in loss will save ……… million tons of Fruit and
vegetable per year.
3. Careless handling of fresh produce causes internal ……………..
4. The relatively low cost but skilled work force can be effectively utilized to set up large,
low cost production bases for …………..and ……………. markets
5. Living plant parts contains ………. to ……percent.

(B) Write True or False (5 × 0.5 =2.5)

1. Increase in temperature causes an increase in the rate of natural breakdown of all

produce.
2. In India onions are stored in conventional storages.
3. Harvest should be carried out during the hottest part of the day.
4. Moisture content of fruits and vegetables can be estimated by Karl Fischer method.
5. India ranks the first largest food producer.

(C) Match the following (5 × 0.5 =2.5)

1. Global giants Leaves of mango

2. Vast raw materials Physical injury
3. 2nd position Nestle India
4. Padding material India
5. Mechanical damage Fruit production

(D) Choose the correct answer (5 × 0.5 =2.5)

 1. When the food and water reserves are exhausted the produce

a) Continues to live b) remains fresh c) dies and decays d) will be succulent.

2. Controlled atmosphere composition has the following mixture composition

a) So2, No2, Co2 b) So2, H2, O2 c) N2, Co2, O2 d) No2, Co, O2

3. LDPE is a) Laminated Density Poly Ester b) Laminated Density Poly Ethylene c) Low
Density Poly Ethylene d) Low Density Poly Ester

4. Which is not a basic type of modern container used for transportation of horticultural produce?

b) Insulated container b) Insulated Ventilated container c) Temperature controlled

container d) open truck

5. Active packaging is also called as ……………. packaging

a) Suitable b) smart c) Shrink d) Safety

II. Write on ANY FOUR short answers of the following (4 × 2.5 =10)

1. What are the factors affecting the storage life?

2. What are the objectives of handling and harvesting of fruits and vegetables?
3. What are the major challenges for the Indian food processing Industry?
4. Write about the change in consumption patterns.
5. What are the factors that a farmers must give careful attention to ?

III. Write essay on ANY TWO of the following: (2 × 10 =20 )

1. Give an account of Post harvest technology role in export, economy and employment.
2. Explain about the improved and traditional storages
3. Write about the different packaging of fruits and vegetables.

TAMIL NADU VETERINARY AND ANIMAL SCIENCES UNIVERSITY

Institute of Food and Dairy Technology, Chennai-600052
 I year B.Tech Food Processing Technology

FPT 121 Post Harvest Management and Processing of Fruit and Vegetables (2+1)
Internal practical examination

Duration: 2 hrs Max Marks : 40

Answer all the following

1. Estimate the acidity of the given sample.

2. Give about the maturity indices of fruits and vegetables.
3. Preparation of Marmalade and pickle
4. Dehydration procedure for onion and mango.

TAMIL NADU VETERINARY AND ANIMAL SCIENCES UNIVERSITY

Institute of Food and Dairy Technology, Chennai-600052
I year B.Tech Food Processing Technology

FPT 121 Post Harvest Management and Processing of Fruit and Vegetables (2+1)
Internal practical examination

Duration: 2 hrs Max Marks : 40

Answer all the following

1. Estimate the acidity of the given sample.

2. Give about the maturity indices of fruits and vegetables.
3. Preparation of Marmalade and pickle
4. Dehydration procedure for onion and mango.

TAMIL NADU VETERINARY AND ANIMAL SCIENCES UNIVERSITY

COLLEGE OF FOOD AND DAIRY TECHNOLOGY, KODUVALLI, CHENNAI – 52
 FPT 121 Post Harvest Management and Processing of Fruit and Vegetables (2+1)
Final practical examination
Date: 05.07.2012
Duration: 2 hrs Max Marks: 50

Answer all the questions

1. Write the dehydration procedure for onion and mango. (1×10)
2. Write about the wax coating in selected fruits and vegetables. (1×10)
3. Estimate the acidity of the given sample. (1×10)
4. Give about the maturity indices of fruits and vegetables (1×10)
5. Preparation of Marmalade and Pickle (1×10)

TAMIL NADU VETERINARY AND ANIMAL SCIENCES UNIVERSITY

COLLEGE OF FOOD AND DAIRY TECHNOLOGY, KODUVALLI, CHENNAI – 52

FPT 121 Post Harvest Management and Processing of Fruit and Vegetables (2+1)
Final practical examination
Date: 05.07.2012
Duration: 2 hrs Max Marks: 50

Answer all the questions

1. Write the dehydration procedure for onion and mango. (1×10)
2. Write about the wax coating in selected fruits and vegetables. (1×10)
3. Estimate the acidity of the given sample. (1×10)
4. Give about the maturity indices of fruits and vegetables (1×10)
5. Preparation of Marmalade and Pickle (1×10)