ID NO.

6116

Examination 2021
B.Sc. Agriculture (Hons.) 6th Semester
Post harvest management and value addition of fruits and
vegetables
(FSC-325)

Time-1.5 Hours Max. Marks: 50

Note: Attempt any 10 question from section - A. Each question carries 1 mark.
Attempt any 20 question from section - B. Each question carries 2 marks.

Section - A

Q.1 Maximum post harvest losses occur in which fruit.

Q.2 What is the role of waxing in post harvest management of horticultural crops

Q.3 ZECC is based on which principal.

Q.4 Write the percentage of TSS in jam and jelly.

Q.5 Enlist the judging end points of jelly.

Q.6 Optimum range of temperature required for cold storage.

Q.7 Define controlled atmospheric storage (CAS)?

Q.8 What do you mean by hypobaric storage.

Q.9 What is the acidity percentage in jam and jelly.

Q.10 Which preservative used in coloured product.

Q.11 Define pasteurization?

Q.12 Describe the canning?

Q.13 Write the examples of class II preservative.

Q.14 Pectin content is measured by which instrument.

Q.15 Angularity is maturity indices of?

Section -B

Q.1 What is difference between the drying and dehydration.

Q.2 Enlist the various packaging material used for fruits and vegetables
Q.3 Write the maturity indices of following:

a) Mango
b) Citrus
c) Onion

Q.4 Enlist the various post harvest operations used in fruits and vegetables.

Q.5 Differentiate between pasteurization an sterilization

Q.6 Define respiration and enlist various factors affecting respiration.

Q.7 what is difference between maturity and ripening

Q.8 Write the role of N and K in post harvest quality of produce.

Q.9 Elaborate the technological flow chart for processing of jam.

Q.10 Differentiate between plant growth regulators and plant hormones with example.

Q.11 Elaborate the technological flow chart for processing of marmalade.

Q.12 Difference between horticulture and physiological maturity.

Q.13 What is the role of growth regulators in post harvest quality of produce.

Q.14 Differentiate between climacteric and non-climacteric fruit with suitable examples.

Q.15 What is mechanical harvesting and their advantages.

Q.16 Enlist the various problems occurred during jelly making.

Q.17 What is the role of temperature in the respiration process.

Q.18 Write the difference between controlled atmospheric and modified atmospheric storage.

Q.19 Write short note on working of ZECC.

Q.20 Enlist various principles of fruit and vegetable preservation.

Q.21 Write the difference between cellar and refrigerated storage.

Q.22 Role of carbonation in preservation of horticultural products.

Q.23 Write the optimum temperature and relative humidity in following:

a) Banana
b) Mango
c) Brinjal

Q.24 Describe the term candy and preserve.

Q.25 Explain blanching with suitable examples