Which of the following is true about fruits and vegetable processing?

a) They get spoil very fast and hence need to be consumed soon

b) They have high moisture content and should be kept in a cold, dark place

c) They're tender and hence get spoiled easily

d) All of the mentioned

2. Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped.

Statement 2: Post harvest loss is non-existent.

a) True, False

b) True, True

c) False, False

d) False, True

3. Which of the following is not related to Post Harvest losses?

a) Post harvest losses can be reduced by adding value to products

b) Packaging, storage, transportation areas are where losses take place

c) Farmers don't earn much after adding value to products

d) Value can be added to products by converting raw form into a more processed/refined form

4. Following are ways in which losses take place. Which of the following is untrue?

a) Mechanical abrasion

b) Inadequate methods of storage and transportation

c) Respiration in plants leads to drying, less sweetness, less valued product

d) None of the mentioned

5. Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products.

Statement 2: Secondary processing such as converting raw materials to products such as jellies, marmalade etc.

a) True, False

b) True, True

c) False, False

d) False, True

6. Statement 1: The governing principle in jams and jellies is high acidity and high sugar content. Both these points are used to preserve them longer.

Statement 2: Ginger is added sometimes to marmalade.

a) True, False

b) True, True

c) False, False

d) False, True

7. Statement 1: Jam cannot be made using pulp of more than one fruit.

Statement 2: Acid and Pectin content is more in over-ripe fruits than in under-ripe fruits.

a) True, False

b) True, True

c) False, False

d) False, True

8. Which of the following holds untrue with respect to jam making?

a) Boiling water to concentrate the mixture is an important step

b) The fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar content to about 70%

c) High methoxyl pectin is used in jam and low methoxyl in gelling agents in milk products

d) None of the mentioned

9. If while packing of jams, the temperature is too high, they thicken to a large extent and then they're difficult to remove.

a) True

b) False

10. Clarification of milk works on the principle of a centrifuge.

a) True

b) False