Topic 1 & 2 : Postharvest

The major losses during postharvest handlings is caused by ______.

• Poor packaging design

• Improper storage system

• Low transportation efficiency

• Lack of ventilation

Postharvest losses are caused by the following factors EXCEPT

• weight losses

• quality losses

• economic losses

• branding losses

Which of the following is NOT TRUE about postharvest management?

• To increase quality of the produce.

• To prolong shelf life of the fresh produce

•   To reduce losses due to diseases after harvesting.

• To ensure the usage of ethylene hormone

Which of the following compositional changes is unwanted in commercial market?

• Increase in sugar

• Loss of chlorophyll

• Development of carotenoids

• Seed germination inside fruit

_________ rate is an indicator of a metabolic activity of a tissue.

• Humidity

• Respiration

• Transpiration

• Photosynthesis

Which of the following is a biological factor that affect fresh produce quality?

• Transpiration

• Temperature

• Crop rotation

• Physiological disorder

Chilling injury occurs when the fresh produce is ___________________.

• exposed to direct sunlight

• stored under dark area

• held below their freezing temperatures

• held at temperatures above their freezing point

Excessive water loss on fresh produce can caused these problems EXCEPT

• Reduced in crispness

• Increase in sweetness

• Loss of nutritional quality

• Undesirable changes in color

________ plays an important role in restricting water loss by evaporation.

• Stomata

• Lenticel

• Epidermis

• Waxy cuticle

What element in the soil can increase sugar content in fruit?

• Calcium

• Natrium

• Nitrogen

• Potassium