Food Engineering Multiple Choice Questions on “Principles of Fresh Food Storage-1”.
1. 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: b
Clarification: Both, time and temperature are important parameters for the growth of spoilage organisms.
2. 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: d
Clarification: All of the mentioned are factors which affect the length of storage of fruits and vegetables.
3. 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: a
Clarification: A harvested fruit contains many oxidative substrates required to perform respiration. Different species of fruits have different patterns of respiration. This is called as climacteric.
4. 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: a
Clarification: In the climacteric, the ratio of the highest peak to the minimum increases with temperature.
5. 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: b
Clarification: In the climacteric, the ratio of the highest peak to the minimum varies with temperature and varies from fruit to fruit.
6. 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: a
Clarification: After harvest, there is a decline in the uptake of oxygen. This is followed by a sharp rise to a peak.
7. 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: d
Clarification: The slope of the climacteric varies with maturity, species and oxygen and carbon-di-oxide content of the storage chamber.
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: b
Clarification: Ripening of fruits is accompanied with a lot of anabolic and catabolic reactions. Certain fleshy roots, tubers and bulbs have low metabolic activity and are dormant until there are environmentally favorable conditions for germination and growth.
9. Fleshy fruits after _____ are _____
a) Ripening, consumed
b) Ripening, rotted
c) Consuming, rotted
d) None of the mentioned