Free Horticulture MCQs with Answers

• A. 90
• B. 100
• C. 117
• D. 125

Explanation: A large raw apple, roughly 220 to 240 g, supplies about 115 to 120 calories, making 117 the appropriate estimate.

• A. 6-10 days
• B. 10-12 days
• C. 12-16 days
• D. 10-14 days

Explanation: Cucumbers are chilling-sensitive and, even at about 50°F with high humidity, generally remain marketable for around 10 to 14 days.

• A. 10 ppm with 24 hr
• B. 5 ppm with 24 hr
• C. 12 ppm with 24 hr
• D. 15 ppm with 24 hr

Explanation: Banana ripening is commonly initiated commercially with ethylene at about 10 ppm for 24 hours, after which the fruit continues ripening…

• A. Lemon
• B. Apple
• C. Grape
• D. Lychee

Explanation: Apple is a climacteric fruit, so it produces a marked burst of ethylene during ripening.

• A. Smoking
• B. Drying
• C. All the above
• D. Salting

Explanation: Smoking, drying, and salting all preserve food by reducing microbial growth or creating conditions unsuitable for microorganisms.

• A. Epexider
• B. Parabens
• C. All the above
• D. Nisim

Explanation: Nisin is an antimicrobial preservative used particularly in cheese and certain dairy products.

• A. Benzonic acid
• B. Proconic acid
• C. Parabens
• D. All the aboveGet Study Guides

Explanation: Benzoic acid and its salts are effective against yeasts and moulds in acidic foods such as fruit juices, pickles, and carbonated…

• A. NaCl
• B. All the above
• C. Nitrate
• D. Sulpher dioxide

Explanation: Salt, sulphur dioxide, and nitrates can all inhibit spoilage microorganisms when used at permitted levels.

• A. Calcium salt
• B. All the aboveAccess Government Careers
• C. Glycyrrhizin acid
• D. Cyclamates

Explanation: Cyclamates are intense artificial sweeteners that have been used in soft drinks and dietetic foods.

• A. Calcium silicate
• B. Glycerol
• C. Propylene glycol
• D. All the above

Explanation: Calcium silicate absorbs moisture and prevents particles from sticking together, making it a common anti-caking agent.

• A. Methyl anthranilate
• B. Amylaccetate
• C. Ethyle butyrate
• D. None of the above

Explanation: Amyl acetate, especially isoamyl acetate, has the characteristic aroma of ripe banana and is therefore called banana oil.

• A. Vacuum drier
• B. Tunnel drier
• C. all the aboveDairy & Eggs
• D. Puff drying

Explanation: Vacuum dryers, tunnel dryers and puff drying are all recognized methods for removing moisture from fruits and improving shelf life.

• A. 500
• B. 600
• C. 650
• D. 700

Explanation: Walnuts are energy-dense because their kernels contain a high proportion of fat, providing about 650 kcal per 100 g.

• A. 2-4 months
• B. 4-6 months
• C. 6-8 months
• D. 8-10 months

Explanation: Onions stored near freezing with about 75% relative humidity generally keep for roughly 4 to 6 months; excessive humidity encourages decay…

• A. 4-6 months
• B. 6-8 months
• C. 9-12 months
• D. 8-10 months

Explanation: Dried fruit stored cold at 32°F and moderate humidity can generally retain acceptable quality for about 9 to 12 months.

• A. 0.05-0.1 kGy
• B. 0.05-0.12 kGy
• C. non of these
• D. 0.05-0.15 kGy

Explanation: A low irradiation dose of about 0.05 to 0.15 kGy is used to inhibit sprouting in stored potatoes, onions, and garlic without causing major…

• A. 2-6 weeks
• B. 8-12 weeks
• C. 4-8 weeks
• D. 12-14 weeks

Explanation: Oranges stored near 34°F with about 90% relative humidity commonly remain marketable for approximately 8–12 weeks.

• A. 2-5 months
• B. 5-6 months
• C. 3-4 months
• D. 3-5 months

Explanation: Cabbage is a long-storage vegetable and, at about 32°F with high relative humidity, can generally be stored for around 3–4 months.

• A. 2-4 weeks
• B. 1-5 weeks
• C. 3-4 weeks
• D. 1-2 weeks

Explanation: Apricots are highly perishable and normally keep only about 1–2 weeks at 32°F and 90% relative humidity.

• A. Orange
• B. Banana
• C. Mango
• D. Pear

Explanation: Orange is a non-climacteric fruit, so it does not show a major ethylene burst during ripening.