Post Graduate School

Indian Agricultural Research Institute, New Delhi

Examination for Admission to Ph.D. Programme 2011-2012

Discipline : Post Harvest ~ & h n o l o(Post

~ ~ Harvest Technology o f ~ o ~ t i c ~
, ' l
,
'

Discipline Code : 19, Sub code :01 Roll ~ o . 11

Please Note:
(i)This question paper contains 12 pages. Please check whether all the pages are
printed in this set. Report discrepancy, ifany, immediately to the invigilator.

(ii)There shag be NEGATIVE marking for WRONG answers in the Multiple

Choice type questions (No. Z to 130) which carry one mark each. For every
wrong answer 0.25 mark will be deducted.

-
PART I(General Agriculture)
1
I
Multiple choice questions (No. 1 to 30).
Choose the correct answer (a, b, c or d)
and enter your choice in the circle (by
shading with a pencil) on the OMR - b)
answer sheet as per the instructions
given on the answer sheet.
5 To address the problems of sustainable and
holistic develoument of rainfed areas.
including approl;riate farming and livelihood
system approaches, the Government of India
has set up the
a) National Rainfed Area Authority
National Watershed Development Project for
Rainfed Areas
c) National Mission on Rainfed Areas

1. Which of the following crops have been

I d)
'
Command Area Develoument and Water
Management Authority '
approved for commercial cultivation in lndla? 6. Which of the following sub-schemes are not
a) Bt cotton and Bt brinjal covered under the Rashtriya Krishl Vikas
b) Bt cotton and Golden Rice Yojana?
c) Bt maize and Bt cotton a) Extending the Green Revolution to eastern
d) 8t cotton only indla
..
b) Development of 60,000 pulses and oilseeds
2. This year (2010-11) the expected food grain villages in identified watersheds
production in lndia Is c) National Mission on Saffron
a) 212 million tonnes d) National Mission on Bamboo
b) 220 million tonnes
c) 235 million tonnes 7 . The minimum support price for the common
d) 250 million tonnes variety of paddy announced by the
Government of lndia for the year 2010-11
3. The genome of which of the following crops was
is still not completely sequenced? a) t 1030
a) Rice b) t l O O O
b) Soybean C) 7 980
c) Sorghum d) ? 950
8 ) Wheat r

8. According to the Human Development

4. According to the Approach Paper to the 12" Report 2010 of the United Nations, India's
Five Year Plan, the basic objective of the rank in terms of the human development
12Ihplan is index is
a) Inclusive growth a) 119
b) Sustainable growth b) 134
c) Faster, more inclusive and sustainable
c) 169
growth
d) 182
d) Inclusive and sustainable growth
Subject : PhD - Post Harvest Technology (Post Harvest Techrrology of HortlculNlral Crops) - 2011 2

9. Which of the following does not apply to SRI 17. Which of the following is qommoniy referred
method of paddy cultivation? to as muriate of potash?
a) Reduced water application a) Potassium nitrate
b) Reduced plant density b) Potassium chloride ,
c) Increased application of chemical fertilizers c) Potassium sulphate
d) Reduced age of seedlings d) Potassium silicate

10. Which organic acid, oflen used as a 18. Inbred lines that have same genetic
preservative, occurs naturally in cranberries, constitution but differ only at one locus are
prunes, cinnamon and cloves? called
a) Citric acid a) Multi lines
b) Benzoic acid b) Monohybrid
c) Tartaric acid c) lsogenic lines
d) Lactic acid d) Pure lines

11. Cotton belongs to the family 19. For applying 100 kg of nitrogen. how much
a) Cruciferae urea would one use?
b) Anacardiaceae a) 45 kg
c) Maivaceae b) Illkg
d) Solanaceae c) 222 kg
d) 333 kg
12. Photoperiodism is
a) Bending of shoot towards source of light 20. The devastating impact of plant disease on
b) Effect of lightldark durations on physiological human suffering and survival was first
processes realized by epidemic of
C) Movement of chlorowiast in cell in response a) Brown spot of rice in Bengal
to light b) Late blight of pptato in USA
d) Effect of light on chlorophyll synthesis c) Late blight of potato in Europe
d) Rust of wheat in India
13. Ergot disease is caused by which pathogen
on which host? 21. The species of rice (Ofyza) other than 0 .
a) Claviceps purpurea on rye saliva that is cultivated is
b) Puccinia recondita on wheat a) 0. rufipugon
c) Drechlera sorokiniana on wheat b) 0. longisteminata
d) Albugo candida on mustard c) 0. glaberrime
d) 0. nivara
14. Rocks are the chief sources of parent
materials over which soils are developed. 22. The enzyme responsible for the fixation of
Granite, an important rock, is classified as C02 in mesophyli ceiis of C-4 plants is
a) Igneous rock a) Malic enzyme .;
b) Metamorphic rock b) Phosphoenol pyruvate carboxylase
c) Sedimentary rock c) Phosphoenol pyruvate carboxykinase
d) Hybrid rock d) RuBP carboxyiase

15. Which one of the following is a Kharif crop? 23. Which one of the following is a 'Vertisol"?
a) Pearl millet a) Black cotton soil
b) Lentil b) Red sandy loam soil
c) Mustard c) Sandy loam sodic soil
d) Wheat *
!I
d) Submontane (Tarai) soil

16.The coefficient of variation (C.V.) is 24.What is the most visible physical

calculated by the formula characteristic of cells in metaphase?
a) (Mean1S.D.) x 100 a) Elongated chromosomes
b) (S.D.IMean) x 100 b) Nucleus visible but chromosomes not
c) S.D.IMean c) Fragile double stranded loose chromosomes
d) Mean1S.D. d) Condensed paired chromosomes on the cell
 Crops) - 2011
~ Technology of Hor~icul~urol
Subject : PhD - Post Harvest Technology (PoslH o rtest 3

25. Ail weather phenomena like rain, fog and 33. Optimum R H.for storage of onion and garlic
mist occur in is
a) Troposphere a) 50-60%
b) Mesosphere b) 61-70%
c) ionosphere c) 71-80%
d) Ozonosphere d) 81-90%

26. Which of the following elements is common 34. Father of Quick freezing is
t~ ail proteins and nucieic acids? a) Kidd and West '
a) Sulphur b) S.P. Burg
b) Magnesium c) S. Ranganna
c) Nitrogen d) Clarence Birdseye
d) Phosphorous
35. Proteoiytic enzyme in p~neappieIS
27. Silt has intermediate characteristics between a) Bromeiin
a) Sand and loam b) Ficin
b) Clay and loam c) Diastase
c) Loam and gravel d) Papain
d) Sand and clay
36. Black neck in tomato ketchup is due to the
28. Certified seed is produced from formation of
a) Nucleus seed a) Ferric tannate
b) Breeder seed b) Sodium benzoate
c) Foundation seed c) Ferric sulphate
d) Truthful seed d) Acetic acid
29. Seedless banana is an 37. Acidic fruit juices are sterilized under
a) Autotripioid a) Low pressure
b) Autotetraploid b) High pressure
c) Aliotriploid c) Normal atmospheric pressure
d) Aiiotetraploid d) Vacuum

30. Which one of the following is used to test the 38. Foiic acid rich vegetable is
goodness-of-fit of a distribution? a) Spinach
a) Normal test b) Lettuce
b) t-test c) Pulses
c) Chi-square test d) Brussels's sprouts
d) F-test
39. Most impoltant pathogenic bacteria causing
PART- I/ (Subject Paper) spoilage of food is
a) Clostridiumbotulinum
b) Bacillus cereus
Multiple choice questions (No. 31 to 130). c) Streptococcus aureus
Choose the correct answer (a, b, c or d) d) SalmoneNa typhimurium
and enter your choice in the circle (by
shading with a pencil) on the OMR - 40.
a)
Blanching is done to
inactivate enzymes
answer sheet as per the instructions
given on the answer sheet. b) Remove the peel
, c) Remove moisture
31. importadt tree vegetable of perennial nature d) Remove microorganisms
is 41. Vinegar is
a) Murraya keonigii a) 1Oh acetic acid
b) Capsicum annum b) 10% acetic acid
c) Vigna unguiculata c) 40 grain acetic acid
d) Phaseolus vulgaris d) 80 grain acetic acid
32. Kwashiorkor is due to the deficiency of 42. Potassium permanganate is used in sealed
a) Vitamin A packets to
b) Vitamin B-complex a) Create an inert atmosphere
c) Protein b) Reduce the levei of CO2
d) Minerals c) Reduce the level of ethylene
1 d) increase O2 levei
 Crops) - 2011
Subject : PhD - Post Harvest Technology (Post Harur*stTechnology of Horflcul~~ral 4

43. Freezing preservation involves the principle 52. The most accepted pathway of ethylene
of biosynthesis is
a) Addition of cold a) p-alanine pathway
b) Removal of heat b) Ethanol pathway '
C) Addition of heat c) Linolenic acid pathway
d) Addition of ice d) Methionine pathway

44. Which of the following organism produces 53. Conversion of glucose to pyruvate by EMP
single cell protein? pathway takes place in
a) Methylophilus methylotrophus a) Mitochondria
b) Salmonella sp. b) Cytoplasm
c) Trichinella sp. c) Nucleolus
d) E. coli d) Vacuoles

45. The ideal conditions for ripening of mango 54. Enzyme responsible for conversion of
are sucrose to glucose and fructose during
a) 0-2°C and 80-95% R.H. respiration is ,
b) 2-4OC and 80-90% R.H. a) Hexokinase
c) 18-25'C and 85-90% R.H. b) Maltase
d) 30-35'C and 8045% R.H. c) Dehydrogenase
d) lnvertase
46. The important quality parameter for export of
dehydrated onion is 55. The energy production per mole of glucose
a) Red colour with low pungency in anaerobic respiration is
b) White colour with low pungency a) Equal to aerobic respiration
c) Brownish yellow coiour b) Less than aerobic respiration
d) , Reddish brown colour c) Greater than aerobic respiration
d) (a) or (b)
47. Spectrophotometer with visible wavelength
should have range between 56. Optimum harvest maturity of Gerbera flower
a) 300 to 500 nm is decided
b) 380 to 760 nm a) When the flower is fully open
c) 480 to 900 nm b) When centre of the oldest floret opens
d) 500 to 960 nm c) When the flower is half open
d) When outer rows show pollens
48. The number of ATP molecules synthesized
on complete oxidation of a hexose sugar 57.in general, longevity of cut flowers is
would be increased with
a) 20 a) lncreased lipid level
b) 32 b) Decreased lipid level
c) 38 c) Increased carbohydrate level
d) 56 d) Decreased carbohydrate level

49. For canning factory analysis is important for 58. For better post harvest quality, the cut
a) Sensory quality of food material fiowers should be h a ~ e s t e dduring
b) Storage quality of food material a) ~veninghours
c) Packaging of raw material b) Early morning hours
d) Bacterioloqical quality of water c) Noon time
d) Late in the night
50. Waxing of ?ruits is done mainly to reduce
a) Transpiration , 59. Planting system of fruit trees should be such
b) Respiration that
c) Ripening a) lntercept minimum lunar energy
d) Transpiration and respiration b) intercept maximum solar energy
c) lntercept moderate solar energy
51. The major indicator and a useful guide to d) lntercept little solar energy
predict the potential storage life of the fruits
and vegetables is 60. 'Meadow' orchard stands for
a) Water uptake rate a) High density orchard
b) Rate of ascorbic acid loss b) Ultra high density orchard
c) Rate of mineral uptake c) Ultra low density orchard
d) Respiration rate d) Low density orchard
Subject : PhD - Post Harvest Technology (Post Harvt?stTeclrnology of Horficulturnl Crops) - 2011 5

61. A visible shrinkage of freshly harvested fruits 69 In food preservation most commonly used
and vegetables appear when the moisture irradiation is
loss is around a) X-rays
a) 1-2% b) a-rays
b) 2-3% c) p-rays
c) 3-5% d) y-rays
d) 10-15%
70.The natural red colour pigment which
62. Lye peeling is a technique of peeling of fruits changes its colour with pH is
and vegetables using a) Carotene
a) 1-2% HCL b) Xanthophyll
b) 1-2% H2S04 c) Betalain
c) 1-2% NaOH d) Anthocyanin
d) 1-2% KOH
71. Fruit juices may be clarified to get rid of very
63. 'Exhausting' a term in canning is associated minute particles and colloidal materials by
with a) Filtration '.,'
a) Removal of microbes b) Enzymes
b) Removal of air c) Centrifugation
c) Removal of flavour d) Boiling
d) Removal of colour
72. Deaeration in orange juice is done primarily
64. A dividing line of pH between acid and non- to prevent
acid foods is a) Destruction of Vitamin A
a) pH = 3.5 b) Destruction of Vitamin C
b) pH = 4.5 c) Destruction of Vitamin E
c) pH = 5.0 d) All of the above
d) pH = 5.5 73. In any chromatography two things are
common in all
65. The time-temperature combination which has a) Solvent and column
been received by a food during sterilization is b) Solvent and detector
usually expressed as
c) Stationary and mobile phase
a) D-value d) Detector and Injector
b) F-value
c) 2-value 74. Two treatments are significantly different at
d) All of the above 5% level of significance means
a) They are similar
66. Water activity in a processed food usually b) They are dissimilar
denotes c) They are 95% similar
a) Actual water content d) They are 95% dissimilar
b) The availability of water for microbial growth
c) The availability of water for enzyme activity, 75. The t-test is used for testing the significance
browning and oxidation of
d) Both b) and c) a) Difference between the means of two related
lots
67. Which one of the following driers takes least b) Difference between the means of two
time for drying? unrelated lots
a) Hot air qrier c) Difference between the frequencies
b) Heated ~utfacedrier d) Differences between both related and
c) Infra-red drier unrelated lots
d) Microwave drier
76. Acid resistant tin cans are also called
68. 'Hedonic scale' is used to determine a) C-enamel
a) Physical quality b) L-enamel
b) Chemical quality c) R-enamel
c) Sensory quality d) S-R enamel
d) Microbiologicalquality
77. Sauerkraut means
a) Acid cabbage
b) Sweet cabbage
c) Blanched cabbage
d) Dehydrated cabbage
Subject : PhD - Post Harvest Technology (Post Hnrve!st Technology of Horllculturnl Crops) - 2011 6

78. For preparing fruit jelly, quantity of sugar to 87. T.S.S. is maximum in
beaddeddependsupon a) RTS drink
a) Protopectin b) Squash
b) Starch c) Natural fruit juices,
c) Pectin d) Jam
d) Pectin acid
88. Spongy tissue in mango fruit is due to
79. Oxidation of fats in potato chips is prevented a) Disease
by b) Physiological disorder
a) Preservative c) Mechanical damage
b) N2 gas packaging d) Chilling injury
c) Citric acid
d) Colouring agent 89. Which of the following fruits is rich in
riboflavin?
80. The browning of fresh potato cut surface is a) Apple
due to b) Banana
a) Non-enzymatic browning c) Guava
b) Mallard reaction d) Bael fruit
c) Fermehtation
d) Enzymatic browning 90. Vacuum cooling is ideally suitable for
81. Formation of brown mass due to burning of
a) Root vegetables
b) Temperate fruit
dry sugar is called as
c) Leafy vegetables
a) Charcoal
d) Fruit type vegetables
b) Caramel
c) Anthrax
91. Which of the following fruits belongs to
d) Browning climacteric group?.
82. Mixing of 1 kg of sugar in 1 kg of water gives a) Pomegranate
sugar syrup of 'Brix b) Passion fruit
a) 25 c) Litchi
b) 50 d) Loquat
C) 75
d) 100 92. Which of the following fruits is stored
commercially under CA condition?
83. The most important commercial product a) Papaya
prepared from the grapes is b) Apple
a) Pickle c) Lemon
b) Marmalade d) Pineapple
c) Wine
d) Raisins 93. Who is considered as the 'Father of the
canning industry?
84. The Food Safety Act was issued by the a) Peter Durand
MOFPl in the year b) Metalmikoft
a) 2001 c) Nicholas Appert
b) 2003 d) Thomas Sadditington
c) 2005
d) 2006 94. Albedo of citrus fruits is rich in
a) Acid
85. Specific d~avityis the ratio of b) Sugar
a) WeighWolume C) Pectin
b) VolumeNVeight d) Colour
c) WeighWolume x 100
d) Volumelweight x 100 95. The 'Flat sour' spoilage causing bacteria of
canned foods are
86.Covering of candied fruits with a thin a) Mesophilic
transparent coating of sugar which imparts b) Psychrophiiic
them glossy appearance is known as c) Thermophilic
a) Blending d) Halophilic
b) Baking
c) Glazing
d) Syruping
Subject : PhD - Post Harvest Technology (Post Harvest Technology of Horllculturnl Crops) - 2011 7

96. Green portion of potato is undesirable as it 104. Pro-Vitamin A activity is found In

may contain harmful substances like a) Lycopene
a) Chlorophyll b) p-carotene
b) Amylase c) Xanthophyli
C) Solanin d) Lutein
d) Lipoproteins

97. Name the lowest a, value for permitting the

1 105.The which
C O ~ ~ D O
Jamun and Tea is
U ~ ~is common in Aonla.

growth of osmophilic yeasts a) Ascorbic acid

a) 0.91 b) Organic acid
b) 0.88 c) Amino acids
c) 0.75 d) Phenols
d) 0.60
106. Lemon squash is generally preserved by
98. Degreening of citrus fruit is done by the a) Acetic acid
application of b) Citric acid
,,
a) 0 2 c) Sugar
b) COz . d) KMS
c) Ethylene
d) Nitrogen 107.The major constituents of Aspire, a
bioproduct used commercially for the
99. Easily useful fermentable component in food control of PH disease is
is a) Candida oieophila
a) Fibre b) Pseudomonas syringae
b) Carbohydrate c) Bacillus subtilis
c) Lipid d) Debaryomyces hansenii
d) Protein
108. The first example of the use of bioagent for
100. Under commercial practice, the controlling post harvest disease is the use
recommended ethylene dose for ripening of of
banana is a) Candida oieophila
a) 1000 ppm b) Pseudomonas syringaa
b) 100 ppm c) Bacillus subtilis
C) 10 PPm d) Trichoderma. hanianum
.

109. The moisture coiltent of dried cashewnuts

101. Chlorine compounds are the most popular should be
sanitizers used in the food processing a) Nearly 2%
factories because of the following b) Nearly 5%
characteristics except c) Nearly 8%
a) Activity against a wide variety of d) Nearly 12%
microorganisms
b) Harmless residue left over 110. Button mushrooms are harvested when the
c) Easily dissociation size of their cap is between
d) Stability in the presence of hard water salts a) 10-20 mm
b) 20-30 mm
102. Symptoms associated with chilling injury are c) 30-40 mm
a) Freezing injuly and burn d) 50-60 mm
b) Freeze bJ:n and discoloration
c) Internal discoloration and electrolyte 111. Blue mold of apple is caused by
leakage a) Penicillium expansum
d) Electrolyte leakage and burning b) Penlcillium digitatum
c) Penicillium italicum
103. Laminated film with lowest water vapour d) Botrytis cinerea
and oxygen transmission rates is
a) Saran 112. Strawberry fruit is derived from which plant
b) OPP tissue?
c) PE a) Pericarp
d) CPP b) Receptacle
c) Pedicie
d) Peduncle
Subject : PhD- Post Hawest Technology (Post Hnrvesl Technology of Horllcril/ural Crops) - 2011 8

113. Carotenoids in plant cell are stored in 122. Which protein contains highest glutamlc
a) Amylopiasts acid?
b) Chloroplasts a) Wheat gluten
c) Chromoplasts b) Casein
d) Ribosomes c) Corn gluten
d) Egg albumen
114. Distinctive flavour in Jamun is due to the
presence of 123. Waxy flavour is a characteristic of
a) Methyl propionate a) Palmitic acid '
b) Methyl isothiocyanate b) Acetic acid
c) Methyl anthranilate c) Lauric acid
d) Hexal d) Decanoic acid

115. AH, B theory of sweet taste reception was 124. Hesperidin is primarily isolated from
proposed by a) Lemon
a) Solms (1971) b) Grapefruit
b) Shallenberger and Acree (1969) c) Pummelo
c) Marse (1981) d) Mandarin
d) lkeda (1909)
125. Taste buds for bitterness are located at the
116. Which food contains nearly 800 volatile - of tongue.
compounds? a) Sides
a) White wine b) Tip
b) Beer c) Base
c) Grape d) Both at tip and base
d) Coffee
126. Which preservative is mainly used in baked
117. Flavour enhancing property of Monosodium products?
glucamate was discovered by a) Sorbic acid
a) Flaming (1899) b) SO2
b) Sudds (1928) c) Sodium benzoate
c) lkeda (1909) d) Sugar
d) Acree (1940)
127. Which grape variety is commercially used
118. Umami is related to for champagne making in the world?
a) Glutamic acid a) White Riesling
b) Tartaric acid b) Thompson Seedless
c) Gymnemic acid c) Sundekhani
d) Ascorbic acid d) Pearl of Casaba

119. Strawberry contains a acid, which has 128. For apple cider making, the TSS of apple
anticancerous properties variety should be
a) Gallic acid a) 8-9
b) Ellagic acid b) 12-13
c) Phytic acid C) 15-16
d) Citric acid d) 18-20

120. 'Celiae' disease is associated with 129.The DFFB. a maturity index used
consumpfion of commercialiy for Delicious group of apples
a) Gluten enbiched foods under Indian conditions is
b) Non-glutenous foods a) 88 i4 days
c) Phenol rich foods b) 1 2 6 t 4 days
d) Low gluten foods c) 150 i 4 days
d) 1 8 0 i 4 d a y s
121. Which salt has sweet taste? 130. Which chilli has maximum SHU units in the
a) Sodium bicarbonate world?
b) Barium chloride a) Red Sabina
c) Potassium iodide b) Bhut Jaulokia
d) Lead acetate c) Shimla Mirch
d) Pusa Sadabahar
Subject : PhD - Post Harvest Technology (PoslHarvesf Technology of Horllcultural Crops) - 2011 9

Matching type questions (No. 131 to 140);

ail questions carry equal marks. C h o o s e i) SEm* a) ANOVA
the correct a n s w e r (a, b, c, d or e) for ii) RBD b) Critical difference
iii) Correlation coefficlent cj KGY
each sub-question (i, ii,iii,iv a n d v) a n d iv) Rehydration ratio d) PositiveINegative
enter y o u r choice in the circle ( b y
shading with a pencil) on t h e O M R
answer sheet a s p e r t h e instructions
- v) Irradiation e) Drying

given on t h e a n s w e r sheet. 137.

131.
Chemical a
i) Tubercles a) Mustard
i) Beauty Seedless a) Mango ii) Cysteine suiphoxide b) Onion
ii) Himsagar b) Capsicum ili) Butyi acetate c) Raspberries
iii) Bosrai c) Banana iv) Allyiisothiocyanate , d) Litchi
iv) L-49 d) Grapes v) Cis-3-hexen-1-01 e) Tomato
v) Pusa Deepti e) Guava

138.
132. '
i) Evaporative cooling a) Cold sterilization
i) Dehydration a) Pectin ii) Elevated C02 b) Food safety
ii) Climacteric fruit b) Storage structure iii) irradiati0.n- c) Controlled atmosphere
iii) Jelly c) Pigment iv) VHT d) Quarantine
iv) Cool chamber d) Drying under controlled V) HACCP e) Pusa zero-energy cool
condition chamber
v) Chlorophyll e) Mango

139.
133. i) Stem-end rot a) Banana
i) lnvertase a) Pineapple ii) Anthracnose b) Grapes
ii) Papain b) Starch iii) Cigar end rot c) Citrus
ili) Lipase c) Sugar iv) Botrytis rot d) Mango
iv) Diastase d) Fat v) Blue mold e) Diplodirr sp.
v) Bromoljn e) Papaya

140.
134. i) Pasteur effect a) LP storage
I) Tomato ketchup a) Ascorbic acid
ii) Bitter pit b) Mango
ii) Antibrowning agent b) Osmosis iii) Jelly seed c) Citrus
iii) Cell shrinkage c) Sodium benzoate iv) Oieoceilocis d) CA-storage
iv) Heat unit d) Citrus fruits V) Burg, S.P. e) Apple
v) Dieback e) Peas

135.
i) Malformation a) Banana
ii) Granulation b) Potato
iii) Bunchy top c) Tomato
iv) Leaf curl d) Mango
v) Black heart e) Citrus
I/
 Subject :PhD - Post Harvest Technology (Post Harvest Tecltnology ofHorNculfurn1Crops) - 2011 10

Short questions (No. 141 to 146); each question carries FIVE marks. Write answers,
Including computation I mathematical calculations if any, in the space provided for
each question on the question paper itself.
141. "Fruit ripening is considered both as biosynthetic as well as bio-degradative process" - justify the
statement.
I

142. What do you mean by CA-storage? Wrlte down the details requirements to establish a
commercial CA-store.

-
 -
Subject : PhD - Post Harvest Technology (Post Harvest Technology of Horticultur~lCrops) 2011 11

143. Define water activity. Mention water activity limits for various microbial growth and quality retention
of food.

144. wnat IS pre-cooling? Name the various methods of pre-cooling of fruits and vegetables. Mention
four most important advantages of pre-cooling.
 -
Subject : PhD Post Harvest Technology (Post Harvesl Technology of Hortlculturnl Crops) - 2011 12

145. Draw a flow diagram of a model pack-house operation for long distant marketing of kinnow.

146. What do you mean by critical difference at 5% level (CDo.05)?Write down ail t &mponents of
ANOVA table of an experiment planned using RBD-Factorial layout. S

P ose, there are 4

treatments in an experiment; what would be the minimum no. of replic ons required to draw
statistically valid conclusion on the results if the experiment is to be conduc d as RBD layout?