Post Harvest Technology is a branch of horticulture. It is mainly related with the post harvest handling of fruits and vegetables. This page, entitled ‘Multiple Choice Questions On Post Harvest Technology‘ which is also known as PHT MCQ includes important Objective Questions from Posts Harvest Technology.

TypeObjective MCQ
Total Number of Questions50
UpdatesYes, updated
Major Institute in IndiaCHIPHET

Multiple Choice Questions On Post Harvest Technology

Answer Link(s) After Each 5th MCQ

Question 01. The FPO in India follows the Food Safety and Standards Act of ….?

(a). 2005.
(b). 2006.
(c). 2007.
(d). 2008.

Question 02. The FPO is effective from..?

(a). 1955.
(b). 1957.
(c). 1956.
(d). 1961.

Question 03. The certifying agency of FPO is..?

(a). Ministry of Food Protection Industries.
(b). Ministry of Fruit Processing Industries.
(c). Ministry of Food Processing Industries.
(d). Ministry of Food Production Industries.

Question 04. The Central Food Laboratory is situated at..?

(a). Bangalore.
(b). Hyderabad.
(c). Delhi.
(d). Kolkata.

Question 05. The Central Food Technological Research Institute is situated at..?

(a). Mysore.
(b). Chennai.
(c). Goa.
(d). Tiruvanntapuram.

See answer

Question 06. CIPHET was first established in..?

(a).1979, Abohar.
(b).1989, Ludhiana.
(c).1987, Amritsar
(d).1978, Gurdaspur.

Question 07. E224 is..?

(a). KMS.
(b). Sodium Meta-bisulphide.
(c). TBZ.
(d). Non of the above.

Question 08. Full form of MVTR..?

(a). Moisture Vapour Transmission Rate.
(b). Moisture Vapour Transmittance Rate.
(c). Moisture Vapour Transition Rate.
(d). Non of the above.

Question 09. CEO of FSSAI is..?

(a). Dr. M. R. Krishnamurthy.
(b). Arun Singhal.
(c). Dr. Yash Parmar.
(d). Smt. Jyotsna Pal.

Question 10. Chairperson of FSSAI is..?

(a). M. Shyamala.
(b). R. T. Shekhawat.
(c). Girish Randhawa.
(d). Rita Teaotia.

See answer

Question 11. Zero Energy Cool Chamber is also known as..?

(a). Evaporative Cooling Chamber.
(b). Underground Cool Chamber.
(c). No Cost Cool Chamber.
(d). Positive Cool Chamber.

Question 12. The brick ECC was developed in India by..?

(a). Shrinivasan and V. V. Reddy.
(b). G. L. Sharma and S. Krishnan.
(c). Susanta K. Roy and D.S. Khuridiya.
(d). None of the above.

Question 13. …. % of veg. and fruits are perishable by nature?

(a). 30%.
(b). 35%.
(c). 44%.
(d). 40%.

Question 14. Which is a mode of deterioration during storage..?

(a). Root growth.
(b). Fibre development.
(c). Loss of moisture.
(d). All of the above.

Question 15. Crop production factors responsible for post-harvest loss is..?

(a). Maturity.
(b). Curing.
(c). Light.
(d). All of the above.

See answer

Question 16. Storage and transport conditions responsible for post-harvest loss is..?

(a). Atmospheric gases.
(b). Temperature.
(c). Packaging.
(d). All of the above.

Question 17. Production capacity of small scale food processing industry is..

(a). 10 – 15 t/year.
(b). 15 – 25 t/year.
(c). 50 – 150 t/year.
(d). 50 – 250 t/year.

Question 18. Production capacity of cottage scale food processing industry is..

(a). 10 – 15 t/year.
(b). 10 – 50 t/year.
(c). 50 – 150 t/year.
(d). 50 – 100 t/year.

Question 19. Production capacity of large scale food processing industry is..

(a). 10 – 15 t/year.
(b). 15 – 25 t/year.
(c). 200 – 250 t/year.
(d). More than 250 t/year.

Question 20. Production capacity of home scale food processing industry is..

(a). 10 – 15 t/year.
(b). <10 t/year.
(c). 15- 25 t/year.
(d). 25 t/year.

See answer

Question 21. …. is major processed food importer of fruit juice and jam from India..?

(a). England.
(b). Sri Lanka.
(c). China.
(d). Russia.

Question 22. …. is major importer of canned fruit from India..?

(a). UAE.
(b). RSA.
(c). Pakistan.
(d). Australia.

Question 23. …. is major importer of canned vegetable from India..?

(a). UK.
(b). USA.
(c). UAE.
(d). All of the above.

Question 24. …. is major dehydrated onion from India..?

(a). Japan.
(b). Korea.
(c). China.
(d). All of the above.

Question 25. …. is major importer of fruit pickle from India..?

(a). Chile.
(b). USA.
(c). New Zealand.
(d). New Guinea.

See answer

Question 26. APEDA replaced..?

(a). FPO.
(b). PFEPC.
(c). FSSAI.
(d). FAA.

Question 27. Deglet nour is….?

(a). Coconut.
(b). Date palm.
(c). Walnut.
(d). Peanut.

Question 28. A daily meal should include..?

(a). 100 gm of tuber veg.
(b). 200 gm of tuber veg.
(c). 250 gm of tuber veg.
(d). 300 gm of tuber veg.

Question 29. Daily requirement of carbohydrate is..?

(a). 700 – 800 gm.
(b). 400 – 500 gm.
(c). 250 – 300 gm.
(d). 300 – 400 gm.

Question 30. Fruit sucrose (carbohydrate) present in date is..?

(a). 67.37%.
(b). 57.54%.
(c). 48.39%.
(d). 72.79%.

See answer

Question 31. The art of dried fruit originated from..?

(a). Australia.
(b). Rome.
(c). Mediterranean.
(d). Indian sub continent.

Question 32. Daily requirement of protein is..?

(a). 60 – 70g.
(b). 50 – 60g.
(c). 40 – 50g.
(d). 70 – 80g.

Question 33. Among following fruits which has more percentage of protein?

(a). Almond.
(b). Walnut.
(c). Cashewnut.
(d). Mango.

Question 34. Fat is highest in..?

(a). Sweet corn.
(b). Walnut.
(c). Avocado.
(d). Almond.

Question 35. Water soluble vitamin is..?

(a). Vitamin B complex.
(b). Vitamin C.
(c). Both a and b.
(d). Vitamin E.

See answer

Question 36. Fat soluble vitamin is..?

(a). A and D.
(b). E.
(c). K.
(d). All of the above.

Question 37. Daily requirement of vitamin a is 5000 IU which can be achieved by consuming?

(a). Orange and jack fruit.
(b). Papya only.
(c). Papaya and dates.
(d). Mango and persimmon fruit.

Question 38. Major vegetable source of thiamine and B2 is..?

(a). Leek.
(b). Okra.
(c). Palak.
(d). Brinjal.

Question 39. …. mg thiamine is present in cashewnut?

(a). 460.
(b). 630.
(c). 720.
(d). 319.

Question 40. Major source of riboflavin is..?

(a). Papaya, 500 mg.
(b). Bael, 1191 mg.
(c). Cashewnut, 2000 mg.
(d). Pineapple, 700 mg.

See answer

Question 41. Major source of niacin is..?

(a). Litchi.
(b). Cashewnut.
(c). Almond.
(d). Papaya.

Question 42. Daily requirement of vitamin C is..?

(a). 50 mg.
(b). 70 mg.
(c). 65 mg.
(d). 84 mg.

Question 43. Adult’s consumption unit is..?

(a). 2100 kcal.
(b). 2600 kcal.
(c). 2400 kcal.
(d). 2300 kcal.

Question 44. Which is chemical change in food?

(a). Colour.
(b). Flavour.
(c). Minerals.
(d). All of the above..

Question 45. Which is not a type of changes?

(a). Physical changes.
(b). Chemical changes.
(c). Mechanical changes.
(d). Microbial changes.

See answer

Question 46. Principle of preservation is..?

(a). Prevention of microbial decomposition.
(b). Prevention of shelf decomposition.
(c). Prevention of damages by insect-pests.
(d). All of the above.

Question 47. Asepsis means..?

(a). Chemical killing of microbes.
(b). Physical killing of microbes.
(c). Preventing entry of microbes.
(d). None of the above.

Question 48. Proteolytic is present in..?

(a). Kiwi fruit.
(b). Pineapple.
(c). Papaya.
(d). All of the above.

Question 49. Which is responsible for softening the fruit structure?

(a). Phenolase.
(b). Amylase.
(c). Lipolytic.
(d). Pectinolytic.

Question 50. Which is responsible for fruit ripening?

(a). Phenolase.
(b). Amylase.
(c). Lipolytic.
(d). Proteolytic.

See answer

Last Updated: 29-12-2021

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