Question: Eating quality of the fruits is determined by_____________________?

• 1. Flavor
• 2. Texture
• 3. Physiological age
• 4. All the above

Question: The activity of enzymes in fruits usually decline at temperature___________________?

• 1. Above 10ºC
• 2. Above 20ºC
• 3. Above 30ºC
• 4. None of the above

Question: Low temperature in climacteric fruits causes delay in________________________?

• 1. Ripening
• 2. Harvesting
• 3. Conversion of sugar to starch
• 4. None of the above

Question: The storage life of fresh mango at -1 to 4ºc is_________________________?

• 1. 0-4 weeks
• 2. 1-4 weeks
• 3. 1-2 weeks
• 4. 2-4 weeks

Question: The storage life of fresh apples at -1 to -4ºc is______________________?

• 1. 4-10 weeks
• 2. 10-20 weeks
• 3. 8-30 weeks
• 4. 20-25 weeks

Question: The storage life of fresh onion at -1 to -4ºC is____________________?

• 1. 10-15 weeks
• 2. 10-25 weeks
• 3. 12-28 weeks
• 4. 12-25 weeks

Question: Mango fruit can best be cooled by means of___________________?

• 1. Cold air cooling
• 2. Hydro cooling
• 3. Vacuum cooling
• 4. None of the above

Question: Fruits ripen better at a relative humidity of at least________________________?

• 1. 70%
• 2. 80%
• 3. 85%
• 4. 90%

Question: Chilling injury in fruits occurs due to__________________?

• 1. Accumulation of ethanol
• 2. Accumulation of acetaldehyde
• 3. Accumulation of toxic compounds
• 4. All the above

Question: The main function of auxin is_____________________?

• 1. Cell division
• 2. Cell elongation
• 3. Cell differentiation
• 4. Cell production