TAMIL NADU VETERINARY AND ANIMAL SCIENCES UNIVERSITY

College of Food and Dairy Technology, Chennai-6000-52

I year B.Tech Food Technology
FST-121 – POST HARVEST MANAGEMENT AND PROCESSING OF FRUITS &
VEGETABLES
I – Internal Question Paper Total : 40 Marks

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

1. The compositional factor which acts as the maturity index in avocados is ……………….
2. As a part of natural development of fruit an …………… layer is foamed in pedicel.
3. During maturation of fruit aroma is formed due to the synthesis of ……………….
4. When fruits & vegetables are stored in less atm. Pressures it is
called…………………………
5. T.S.S for jam is _____________ %.

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

1. Carnauba wax is obtained from insects

2. Ammonia injury takes place during waking
3. Increase in temperature causes increase in the rate of natural break down of all produce.
4. Ice- bank cooler is an example for traditional storage structure
5. Enzymes are responsible for many physical and chemical changes during ripening.

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

(1) TSS a) Separation based on quality

(2) During transportation b) Waxing
(3) Grading c) Retards maturation and ripening
(4) Ethephon d) Refractometer
(5) Chalking e) Bruising

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

1. ………………….. is an example for climacteric fruit

a) Pomegranate b) Pineapple c) Guava d) banana
2. Maturity index for leafy vegetable is
 a) Exudes milk b) Bud cluster comport c) increase in specific gravity d) Big enough
before flowering
3. Firmness of the fruit is measured by
a) Tednderometer b) peneterometer c) refractometer d) viscometer

4.Blanching time to inactivate the enzymes depends on

(a) type of food (b) properties of food

(c) vaccum present (d) air velocity

5. SI unit for rate of heat transfer

(a) J/s (b) KJ/s (c) calories / sec (d) micro joules / sec

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

1. Principal causes of losses/ pelishability of the produce.

2. How that specific gravity influences the maturity indices.
3. What are the factors that affect ripening of fruits and vegetables?
4. What are the physiological methods of finding maturity standards?

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

1. What are the different improved and traditional storage methods?

2. Write a complete details about waxing
3. Give a detailed account on role of post harvest in export, economy and employment
generation
 TAMIL NADU VETERINARY AND ANIMAL SCIENCES UNIVERSITY
College of Food and Dairy Technology, Chennai-6000-52
I year B.Tech Food Technology
FST-121 – POST HARVEST MANAGEMENT AND PROCESSING OF FRUITS &
VEGETABLES
II – Internal Question Paper Total : 40 Marks

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

1. The main objective of packaging is to keep the fruits, vegetable and root crops in good
condition until it is _______________.
2. _________ boxes are highly suitable for long transit.
3. In freezing method, the food is dried by _____________ process.
4. BHA is ___________

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

1. Canning is a bacteriostatic method.

2. Benzoic acid is a class I preservative.
3. Spices show minimum antifungal activity.
4. Pimaricin is obtained from bacteria.
5. Lye solution is made of 2% acid

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

(6) Active packaging f) Peas

(7) Sequestrant g) Low o2 permeability
(8) Vacuum packaging h) Ascorbic acid
(9) Class I preservative i) Smart packaging
(10) Low acidic j) Chelating agent

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

 1. Cellar storage temperature

(a) Above 15°C (b) 0-10°C

(c) 35-40 °C (d) -5 °C to 0°C

2. Which is not a method of pasteurization
(a) Holding (b) Flash
(c) Overflow (d) hypobaric
3. Sauerkraut is an example of
(a) medium (b) low
(c) very low (d) high
4. 1g of KMS in 1 lit. gives ___________ ppm of SO2
(a) 1000 (b) 100 (c) 10 (d) 10000
5. Nectar contains at least __________ % T.S.S
(a) 20% (b) 25% (c) 30% (d) 15%

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

1. Explain Different packaging of fruits.

2. Refrigerated transport
3. What are the handling procedures to avoid mechanical injuries?
4. Different harvesting techniques- explain

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

1. Explain about different methods of pre-cooling

2. Detailed account of preservation methods of fruits and Vegetables.

TAMIL NADU VETERINARY AND ANIMAL SCIENCES UNIVERSITY

College of Food and Dairy Technology, Chennai-600052
 I year B.Tech Food Technology (2012-13 batch)
FPT 121 Post Harvest Management and Processing of Fruit and Vegetables (2+1)
Internal practical examination
Date:02.07.2013 Duration: 2 hrs Max Marks : 50
Answer all the following

1. Write the procedures to estimate the Vitamin-C and Reducing sugars. (1×10)
2. Find the T.S.S & acidity of the given sample. (1×10)
3. Cost of one pineapple is 70/- (1.25 kg each) and totally 8 pineapple were bought and its
utilization for pineapple pulp for squash preparation is only 62 %. Now fix the selling
cost for one unit squash bottle of 200 ml and also formulate the squash based on obtained
pulp as per FPO specification. (1×10)
4. Write the dehydration procedure for onion and mango. (1×10)
5. Give about the maturity indices of fruits and vegetables. (1×10)

TAMIL NADU VETERINARY AND ANIMAL SCIENCES UNIVERSITY

College of Food and Dairy Technology, Chennai-600052
I year B.Tech Food Technology (2012-13 batch)
FPT 121 Post Harvest Management and Processing of Fruit and Vegetables (2+1)
Internal practical examination
Date:02.07.2013 Duration: 2 hrs Max Marks : 50
Answer all the following

1. Write the procedures to estimate the Vitamin-C and Reducing sugars. (1×10)
2. Find the T.S.S & acidity of the given sample. (1×10)
3. Cost of one pineapple is 70/- (1.25 kg each) and totally 8 pineapple were bought and its
utilization for pineapple pulp for squash preparation is only 62 %. Now fix the selling
cost for one unit squash bottle of 200 ml and also formulate the squash based on obtained
pulp as per FPO specification. (1×10)
4. Write the dehydration procedure for onion and mango. (1×10)
5. Give about the maturity indices of fruits and vegetables. (1×10)

TAMIL NADU VETERINARY AND ANIMAL SCIENCES UNIVERSITY

 College of Food and Dairy Technology, Chennai-6000-52
I year B.Tech Food Technology
FST-121 – POST HARVEST MANAGEMENT AND PROCESSING OF FRUITS &
VEGETABLES
III – Internal Question Paper Total : 40 Marks
(A) Fill in the blanks with suitable words: (5 × 0.5 = 2.5)

1. -----------is used to preserve the chlorophyll in beans and inhibit the synthesis of solanine
in potato.
2. ___________ organism is used in preparation of wine.
3. Citrus seed and mango seed oil is used for ____________ preparation.
4. SCP is _________
5. CCP is _____________

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

1. Papain is extracted from pineapple

2. Apple pomace is a poor source of pectin.
3. Magaz is the outer covering of mango.
4. Ozone is used as a sanitizing agent.
5. Loss of green colour in leaves is called fluorosis.

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

(11) Marmalade a) Foundry chemicals

(12) Cashew b) Bromoline
(13) Coconut c) Pectin alcohol
(14) Pineapple d) Citrus rind
(15) Mango peels e) Rubber coagulant

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

1. Pectinase are used as ______ agent.

a. Glucose removal b. Oxygen removal c. Tenderizing d. Filtration/clarification.
2. Feni is prepared from which one
a. Apple b. Cashew apple c. Cherry d. Guava
3. Superficial scald may develop due to oxidation of alpha-farnesene during cold storage
of_______
a. Apple b. Cashew apple c. Cherry d. Guava
 4. MCP is _______
b. methyl cyclopropene b. methelene chlorophyll c. methelene cyclopropane
d. methlyedine cyclopropanal.
5. Due to irradiation _______ is achieved in potato.
c. Insect infestation b.sprout inhibition c. Delaying maturity d. delaying
senescence.

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

1. Write a short note on sorting and grading.

2. Importance of coating and waxing
3. Irradiation and its application in post harvest handling.
4. Food additives

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

1. Give a detailed account on industrial by products from fruits and vegetable waste.
2. Explain about the different chemical treatments during post harvest handling of fruits and
vegetables?

TAMIL NADU VETERINARY AND ANIMAL SCIENCES UNIVERSITY

College of Food and Dairy Technology, Chennai-600052
 I year B.Tech Food Technology (2012-13 batch)
FPT 121 Post Harvest Management and Processing of Fruit and Vegetables (2+1)
Final practical examination 2010-11 batch
Date: 12.08.2013 Duration: 2 hrs Max Marks : 50

Answer all the questions

1. Give about the maturity indices of any five fruits and vegetables (1×10)

2. (A).Find the acidity of the given sample using titration method (1×10)
(B). Write about the determination of Total Soluble Solids (TSS) (1×5)

3. Cost of one pineapple is 70/- (1.25 kg each) and totally 8 pineapple were bought and its
utilization for pineapple pulp for squash preparation is only 62 %. Now fix the selling
cost for one unit squash bottle of 200 ml and also formulate the squash based on obtained
pulp as per FPO specification. (1×10)

4. Write about the essentials of plant location and layout of a food processing unit (1×10)

5. Draw a basic diagram for a food processing unit. (1×5)