MCQOPTIONS
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MCQOPTIONS
This section includes 15 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Statement 1: After harvest, _____ of fruits and vegetables undergoes change.Statement 2: The _____ in pre-harvest and application of _____ to post-harvest can change the stress response in harvested commodities. |
| A. | Texture, nutrients, minerals |
| B. | Color, minerals, nutrients |
| C. | Texture, minerals, nutrients |
| D. | None of the mentioned |
| Answer» B. Color, minerals, nutrients | |
| 2. |
Keeping in mind that texture changes take place after harvest, pulpy fruits become extremely hard after harvest. |
| A. | True |
| B. | False |
| Answer» C. | |
| 3. |
In the biochemistry of plants, which of the statements hold wrong? |
| A. | Ethylene plays an important role in promoting food ripening |
| B. | Changes in membrane permeability cause metabolic shifts associated with ripening |
| C. | Senescence aren’t always the reason for the collapse of cellular machinery |
| D. | None of the mentioned |
| Answer» E. | |
| 4. |
Statement 1: In cellular loci and messaging, the link is the mechanics of quality change.Statement 2: In cellular loci and messaging, the machinery is the biochemical control. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» D. False, True | |
| 5. |
Which is NOT a facet of cellular loci and messaging? |
| A. | The biochemical control |
| B. | Mechanics of quality change |
| C. | The temperature and atmosphere |
| D. | None of the mentioned |
| Answer» E. | |
| 6. |
Statement 1: At low temperatures, the rate of respiration of harvested fruits and vegetables decreases.Statement 2: Under conditions where respiration rate is retarded, changes in chlorophyll loss are also delayed. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 7. |
Fleshy fruits after _____ are _____ |
| A. | Ripening, consumed |
| B. | Ripening, rotted |
| C. | Consuming, rotted |
| D. | None of the mentioned |
| Answer» B. Ripening, rotted | |
| 8. |
Statement 1: Ripening of fruits is accompanied with a lot of anabolic and catabolic reactions.Statement 2: Certain fleshy roots, tubers and bulbs have low metabolic activity and are dormant until there are environmentally favorable conditions for germination and growth. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 9. |
The slope of the climacteric varies with _____ |
| A. | Maturity |
| B. | Species |
| C. | Oxygen and carbon-di-oxide content of the storage chamber |
| D. | All of the mentioned |
| Answer» E. | |
| 10. |
Statement 1: After harvest, there is a decline in the uptake of oxygen.Statement 2: After harvest, there is a sharp rise in the uptake of oxygen. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» B. True, True | |
| 11. |
Statement 1: In the climacteric, the ratio of the highest peak to the minimum varies with temperature.Statement 2: In the climacteric, the ratio of the highest peak to the minimum varies from fruit to fruit. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 12. |
In the climacteric, the ratio of the highest peak to the minimum _____ with temperature. |
| A. | Increases |
| B. | Decreases |
| C. | Stays constant |
| D. | Exponentially varies |
| Answer» B. Decreases | |
| 13. |
Statement 1: A harvested fruit contains many oxidative substrates required to perform respiration.Statement 2: Different species of fruits have different patterns of respiration. This is called as _____ |
| A. | True, climacteric |
| B. | True, botulism |
| C. | False, climacteric |
| D. | False, botulism |
| Answer» B. True, botulism | |
| 14. |
The length of storage of fruits and vegetables is a function of _____ |
| A. | Resistance to attack by microorganisms |
| B. | Composition |
| C. | Gases in the environment |
| D. | All of the mentioned |
| Answer» E. | |
| 15. |
Statement 1: Time is an important parameter for the growth of spoilage organisms.Statement 2: Temperature is an important parameter for the growth of spoilage organisms. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |