All Free Agriculture MCQs with Answers

• A. Out season production
• B. vegetable forcing
• C. vegetable improvement
• D. None of the above

Explanation: Vegetable forcing means producing vegetables outside their normal growing season by modifying the growing conditions or planting time.

• A. Corns
• B. Tuber
• C. Rhizome
• D. All the above

Explanation: Ginger and turmeric are underground stems called rhizomes, and each bud on the rhizome can produce a new plant.

• A. Foliate
• B. Carbohydrates
• C. Biotin
• D. Vitamin

Explanation: Green leafy vegetables are important dietary sources of folate, a B-group vitamin needed for DNA formation and normal cell division.

• A. Banana
• B. Mango
• C. Gram
• D. Wheat

Explanation: Mango is rich in provitamin A carotenoids, especially beta-carotene, which the body can convert into vitamin A.

• A. Tomato
• B. Muskmelon
• C. Potato
• D. Bitter guard

Explanation: Potato is a modified underground stem called a tuber, not a botanical fruit.

• A. Yam
• B. Brinjal
• C. Cucurbits
• D. Cassava

Explanation: Cassava contains cyanogenic glycosides, mainly linamarin, which can release toxic hydrogen cyanide if the roots are not properly…

• A. Potato
• B. Cassava
• C. Cucumber
• D. Carrot

Explanation: Cassava is a major starch-producing root crop, with starch commonly forming a larger proportion of its root dry matter than in potato.

• A. Cercal crops
• B. Vegetables
• C. Woody plants
• D. FlowerFruits & Vegetables

Explanation: Lenticels are porous structures in the bark of woody stems that permit gas exchange and water-vapour loss, so lenticular transpiration is…

• A. B-carotene
• B. Xanthophyll
• C. Chlorophyll
• D. Lycopene

Explanation: Lycopene is the principal red carotenoid responsible for the characteristic colour of ripe tomato fruits.

• A. 4%
• B. 2%
• C. 3%
• D. 1%

Explanation: Fresh fruits generally contain about 1% protein, although the exact value varies among species and stages of maturity.

• A. Removal of leaves
• B. Removal of branches
• C. Removal of roots
• D. none of the above

Explanation: Topping is the removal of the terminal portion of a shoot or branch to limit height and encourage lateral growth.

• A. Sericulture
• B. Tissue culture
• C. Silva culture
• D. None of the above

Explanation: The standard term is silviculture, the science and art of establishing and managing forest or tree crops.

• A. Kikar
• B. Mango
• C. Cedar
• D. Pine

Explanation: Kikar (Acacia nilotica) is multipurpose because it supplies fuelwood, timber, fodder, gum and supports soil conservation.

• A. Cirticulture
• B. Viticulture
• C. Olericulture
• D. Sericulture

Explanation: Viticulture is the cultivation and commercial production of grapes, derived from the Latin vitis meaning grapevine.

• A. Penetometer
• B. Effegi instrument
• C. Magners- Taylor pressure tester
• D. All the above

Explanation: Fruit flesh firmness is measured by pressure-type instruments such as the penetrometer, Effegi instrument, and Magness-Taylor tester.

• A. Upto 21 days
• B. Upto 14 days
• C. Upto 7 days
• D. Upto 30 days

Explanation: At about 20°C, modified-atmosphere storage combined with potassium permanganate removes ethylene and slows banana ripening, extending…

• A. All the above
• B. Physiology of the produce
• C. Post harvest life of the produce
• D. Temperature of produce at harvest

Explanation: Cooling method selection depends on the produce temperature at harvest, its physiology and sensitivity to chilling or injury, and the…

• A. 6-10 weeks
• B. 12-20 weeks
• C. 10-15 weeks
• D. 12-16 weeks

Explanation: Fresh lemons stored near 10°C can generally retain marketable quality for about 12 to 20 weeks, depending on cultivar and storage…

• A. 4-6 weeks
• B. 6-8 weeks
• C. 6-10 weeks
• D. 6-12 weeks

Explanation: Oranges stored at approximately 5 to 9°C commonly have a storage life of about 6 to 12 weeks.

• A. All the above
• B. Change in texture
• C. Loss of vitamin C
• D. Respiration

Explanation: Lower temperature reduces respiration and slows textural deterioration and vitamin C loss in harvested produce.