QUESTIONS

QUESTIONS

Q.1. Tick the correct option:
i. Tip burn of lettuce and blossom end rot of tomatoes are associated with the local deficiency of
a) Calcium b) Copper c) Iron d) Boron
ii. Black heart of potatoes is due to
a) Lack of oxygen b) excess of oxygen c) Lack of carbon dioxide d) excess of iron
iii. Chilling injury occurs between
a) 0-15°c b) 20- 25 oc c) 10- 15 0c d) 0-5 oc
iv. Hydrobaric storage is done to
a) Ripening b) to retain green colour c) maintain moisture d) retain green colour and ripening
v. Chlorine (sodium hydrochloride 5%) rapidly looses the its disinfectant properties in the presence of
a) Water b) acid c) soil particles d) alcohol

Answer key: I a ii a iii. a iv d v c

Q.2 Fill in the blanks

i. Insufficient oxygen during storage results in anaerobic respiration leading to -----------------of potatoes.
ii. Sun scorch of tomatoes is a ------------------ injury.
iii. In freezing injury the cells are ----------------and release fluids on ----------leaving vegetables wilted and---------.
iv. Russet sprouting of lettuce and bitterness in carrots are due to -------------.
v. Onion seeds infected with --------------may produce crop of bulbs which produce ------------ in storage.

Answer key: i black heart ii heat iii killed, thawing, discoloured iv Ethylene v grey mould, neck rot

Q.3. What are the important factors influencing post harvest deterioration.

Q.4. Give brief classification of post-harvest disorders.


Q.5. Write down a short note on the management of post harvest diseases.

Last modified: Wednesday, 7 December 2011, 9:26 AM