Effect of salinity stress on plants and its tolerance strategies: 

SAMARA UNIVERSITY

COLLEGE OF DRY LAND AGRICULTURE,

DEPARTMENT OF HORTICULTURE

Final exam for the course: Spice and herbs crop production and processing (HORT3133)

Semister:I, Year:III , Weight 40% Time allowed 1:20hrs

Instructor: Zenebe A.

Name ____________________________Id _____________ Section_____

General instruction:
 Read the instruction carefully!
 Switch off your mobile phone!
 Don’t turn the page until your examiner tells to do so!
 Make sure that the exam has 5 parts and 5 pages including the cover page!
 Cheating or trying to cheat will make total cancellation of your points!

Approved by:

1._________________
2.___________________
3.____________________

GOOD LUCK!
Samara, Ethiopia
 April,20201

Part I Chose the correct answer from the given alternatives and encircle (13 points)

1. Which one of the following is the correct statement about black peppers?

A. Because of having a dominant main stem it does not needs climbing supports

B. Stem cutting propagation is used especially for breeding work

C. The orthotropic shoot is characterized by sympodial growth habits

D. The plant is woody but they are weak stemmed

2. Which of the following is not processed spice products?

A. Ground spice C. Spice decoction

B. Whole spice D. Spice preparation

3. Which one of the following is/are products/end use of black pepper?

A. Black pepper C. Green pepper

B. White pepper D. All of the above

4. Which of the following is not the possible remedial action for the genetic resources of
korarima?

A. In -situ conservation C. Ex-situ conservation

B. Bio technological approach D. Private farm expansion

5. Which one of the following statement is incorrect about ginger crop (Zingiber officinale)

A. Are propagated by vegetatively through division of rhizome

B. Because of the crop is heavy feeder, no fertilization/manuring is required

C. Pre-sprouted seeds are always preferred during propagation
D. During harvesting /digging maximum care is required not to damage the rhizome
6. Which one of the following statement is correct about korarima and cardamom?

A. No growth was observed at 0 % shade level

B. Mulching is not necessary for both crops after planting
C. Both crops have similar capsule size
 D. The temperature requirements of both crops are the same

7. Which of the following is incorrect statement about orthotropic shoots of black pepper?

A. It is a fruit bearing shoot

B.I t has aerial adventitious root, auxiliary bud and leaves

C. It has a monopodium growth habits

D. It is the straight upward growing portion of the crop

8. Which of the following is incorrect statement about pruning for pepper plant?

A. Pruning is necessary in the control of productivity

B .It used to remove the down hanging branches

C. Sever pruning is used to eliminate weak, non-productive parts of the plant

D. It promotes fruiting’s of branches

9. Which of the following are the factors that affect the quality and quantity of spice crops
intrinsically?

A. Stages of maturity at harvest C. Methods of planting

B. Trueness of cultivar or species D. Level of weeds, insect and disease control

10. Which of the following are the threats to the genetic resource of korarima (Aframomum
corarima)
A. Reducing of private farm expansions

B. Indiscriminate Afforestation
C. Indiscriminate voracious harvesting

D. All of the above

11. Which one of the following is incorrect statement about Turmeric?

A. Used as a mixture in different spice

B. Countries with rice based diet are major turmeric consumers
C. An erect annuals herb that resemble banana seedlings in leaf shape and arrangement
D. Low fiber content is preferred to have best quality of product
12. Which of the following spice crop is propagated by division of rhizome?
A. Ginger B. Turmeric C. Black pepper D.A& B E. All

Part II. Say ‘True’ if the statement is correct and “False” if the statement is incorrect
(5points)

_______1. During preserved ginger preparation; only the youngest, most tender stem of ginger
must be used

_______2. The highest concentration of essential oil in spice crop is believed to be reached at the
time the plants come into bloom,

_______3. During spice processing we can add extra value to the quality of the crops/products

_______ 4. Turmeric is a major ingredient in curry powder/mixture of different spice

_______5. Seeds of both korarima and cardamom crops are found in their capsule

Part III. Match “A” alternative with “B” alternative (5 points)

A B

___ 1. Black pepper A. resemble banana seedlings

___2. Korarima B. indigenous to Ethiopia

___3. Turmeric C. Spice diluted in water

___4. Spice essence D. Spice diluted in solvents (glycerol, alcohol,etc)

___5. Spice emulsion E. King of spice

F. Boiling spice material in salty water

G. Boiling spice material in wine malt or vinegar

Part IV Fill the appropriate words in the blank space provided (3 points)
1.__________________involves series of operation such s peeling, slicing, splitting and
reducing the size of the spice materials before drying

2._________________ may refers to the procedure normally applied to the spice materials
between harvesting and processing

3. The Amharic name of Besobila is _________________in English

Part V. Give short answer for the following questions accordingly (15 points)

1. What will happen if harvesting of ginger crop is delayed beyond the normal harvesting
stage/beyond 10 month of harvesting (3%)?
2. What is the impact of allowing the pepper plant to flower and bear in early years
especially before the first three years of establishment (2%)?
3. Write at least six desirable quality characteristics of live support tree for Black pepper
plant (3%)?
4. Write at least four threats to the genetic resources of Korarima and their remedy (2%)?
5. It is better to dry spice materials on raised drying structures rather than drying on floor
grounds, explain briefly what do you think is that raised drying structure is preferable
(3%)?
6. Write the intrinsic and extrinsic factors that affect the quality and quantity of spice
products (2%)