1. : The main purpose of blanching fruits and vegetables before freezing is:
(A) To destroy enzymes
(B) To soften texture
(C) To add flavor
(D) To improve color
2. : The primary reason for browning in cut fruits is:
(A) Fat oxidation
(B) Polyphenol oxidase activity
(C) Low pH
(D) Sunlight exposure
3. : Which preservative is commonly used in fruit juices?
(A) Potassium nitrate
(B) Sodium benzoate
(C) Sodium chloride
(D) Citric acid
4. : The removal of water from fruits and vegetables is called:
(A) Blanching
(B) Peeling
(C) Dehydration
(D) Fermentation
5. : The ideal temperature for cold storage of most fruits is:
(A) 20°C
(B) –10°C
(C) 0–5°C
(D) 15°C
6. : The process of converting fruit pulp into juice is known as:
(A) Extraction
(B) Filtration
(C) Fermentation
(D) Concentration
7. : Which fruit is most suitable for making jam?
(A) Watermelon
(B) Papaya
(C) Guava
(D) Banana
8. : The sugar concentration in jam should be approximately:
(A) 25%
(B) 45%
(C) 65%
(D) 85%
9. : What is the main purpose of pasteurization in fruit juice processing?
(A) To thicken juice
(B) To destroy microorganisms
(C) To reduce acidity
(D) To increase sweetness
10. : Which acid is naturally present in citrus fruits?
(A) Malic acid
(B) Acetic acid
(C) Citric acid
(D) Lactic acid
11. : Which vitamin is most sensitive to heat during processing?
(A) Vitamin A
(B) Vitamin D
(C) Vitamin C
(D) Vitamin K
12. : Fruit ripening is mainly regulated by:
(A) Carbon dioxide
(B) Oxygen
(C) Nitrogen
(D) Ethylene gas
13. : What is the common method of juice clarification?
(A) Sedimentation
(B) Enzymatic treatment
(C) Cooling
(D) Blending
14. : Which process removes air from canned fruits before sealing?
(A) Sterilization
(B) Exhausting
(C) Blanching
(D) Clarification
15. : The Brix value represents:
(A) Acidity
(B) pH level
(C) Sugar concentration
(D) Texture
16. : Which of the following causes softening of vegetables during cooking?
(A) Water loss
(B) Pectin breakdown
(C) Protein oxidation
(D) Caramelization
17. : The non-enzymatic browning in dried fruits is due to:
(A) Maillard reaction
(B) Polyphenol oxidase
(C) Water loss
(D) Chlorophyll degradation
18. : Which fruit is commonly used for making jelly?
(A) Banana
(B) Apple
(C) Mango
(D) Melon
19. : The process of canning fruits was invented by:
(A) Nicolas Appert
(B) Louis Pasteur
(C) Isaac Newton
(D) Robert Koch
20. : The main cause of spoilage in canned fruits is:
(A) Excess sugar
(B) Microbial contamination
(C) Acid oxidation
(D) Improper sealing
21. : The main gelling agent in jam making is:
(A) Pectin
(B) Agar
(C) Starch
(D) Gelatin
22. : Which fruit has the highest pectin content?
(A) Melon
(B) Apple
(C) Grape
(D) Banana
23. : The blanching of vegetables prevents:
(A) Freezer burn
(B) Enzymatic browning
(C) Color improvement
(D) Acid formation
24. : The process of fruit fermentation produces:
(A) Alcohol
(B) Glucose
(C) Protein
(D) Fiber
25. : The pH of most fruits lies between:
(A) 2.5–4.5
(B) 5–6
(C) 7–8
(D) 8–9
26. : Which of the following helps retain color in canned peas?
(A) Calcium chloride
(B) Potassium nitrate
(C) Sodium bicarbonate
(D) Magnesium sulfate
27. : Enzyme responsible for browning in fruits:
(A) Polyphenol oxidase
(B) Amylase
(C) Lipase
(D) Protease
28. : Which of the following methods helps in long-term fruit preservation?
(A) Blanching
(B) Canning
(C) Washing
(D) Peeling
29. : The cloudy appearance of fruit juice is due to:
(A) Pulp particles
(B) Sugar crystals
(C) Mold growth
(D) Air bubbles
30. : In dehydration, the critical factor affecting drying rate is:
(A) Air temperature
(B) Packaging material
(C) Color
(D) pH
31. : Fruit leather is prepared by:
(A) Drying fruit pulp
(B) Freezing juice
(C) Boiling fruit pieces
(D) Fermenting pulp
32. : The green color of unripe fruits is due to:
(A) Anthocyanins
(B) Chlorophyll
(C) Carotenoids
(D) Tannins
33. : The firmness of fruits is mainly due to:
(A) Pectin
(B) Protein
(C) Water
(D) Sugar
34. : In canning, the headspace is left to:
(A) Allow for expansion
(B) Reduce browning
(C) Avoid contamination
(D) Improve flavor
35. : Which of the following acids is found in grapes?
(A) Malic acid
(B) Citric acid
(C) Tartaric acid
(D) Formic acid
36. : The process of making vinegar from fruits is:
(A) Fermentation
(B) Blanching
(C) Pasteurization
(D) Drying
37. : Which of these is a non-climacteric fruit?
(A) Pineapple
(B) Mango
(C) Apple
(D) Banana
38. : The main cause of chilling injury in fruits is:
(A) Storage at too low temperatures
(B) High humidity
(C) Microbial activity
(D) Sugar crystallization
39. : The term “aseptic packaging” refers to:
(A) Packaging under sterile conditions
(B) Freezing under pressure
(C) Pasteurizing after filling
(D) Storage in vacuum
40. : The antioxidant commonly added to fruit products is:
(A) Sulfur dioxide
(B) Ascorbic acid
(C) Citric acid
(D) Sodium chloride
41. : Dehydrated vegetables should have moisture content below:
(A) 7%
(B) 20%
(C) 30%
(D) 15%
42. : What does the term “freeze-drying” mean?
(A) Removal of water by sublimation
(B) Air-drying at room temperature
(C) Heating under vacuum
(D) Quick freezing
43. : The main spoilage organism in fruit juice is:
(A) Yeast
(B) Mould
(C) Bacteria
(D) Virus
44. : The total soluble solids (TSS) of fruit juice are measured by:
(A) Hydrometer
(B) Refractometer
(C) Thermometer
(D) Barometer
45. : The softening of fruit tissues during ripening is caused by:
(A) Pectinolytic enzymes
(B) Lipase
(C) Amylase
(D) Protease
46. : The pigment responsible for red color in tomatoes is:
(A) Lycopene
(B) Carotene
(C) Anthocyanin
(D) Chlorophyll
47. : Vacuum concentration of fruit juice helps to:
(A) Retain flavor and color
(B) Remove acids
(C) Reduce sugar
(D) Add carbonation
48. : The process of controlled ripening of bananas uses:
(A) Nitrogen
(B) Ethylene gas
(C) Carbon dioxide
(D) Sulfur dioxide
49. : A fruit drink containing less than 10% fruit juice is called:
(A) Beverage
(B) Squash
(C) Nectar
(D) Concentrate
50. : The main factor affecting fruit color stability during processing is:
(A) pH
(B) Oxygen
(C) Temperature
(D) All of the above