Match List - I with List - II :Choose the correct answer from... | Agrigyan

All Subjects General Agriculture Breeding Production Technology of Cool Season Vegetable Crops Post-Harvest Technology of Vegetable Crops Production Technology of Plantation Crops Tropical and Dry Land Fruit Production Subtropical and Temperate Fruit Production Production Technology of Cut Flowers Production Technology of Warm Season Vegetable Crops Post-Harvest Technology of Fruit Crops Production Technology of Spice Crops Biodiversity and Conservation Production Technology of Medicinal and Aromatic Crops Production Technology for Loose Flowers Value Addition of Flowers Growth and Development Landscaping Processing of Plantation Crops, Spices, Medicinal and Aromatic Plants Value Addition Turfing and Turf Management Biotechnology of Fruit Crops Post-Harvest Technology of Vegetable Crops Hi-tech Production Technology of Vegetable Crops Principles and Practices of Plant Propagation

Q.116

Post Harvest Management- ICAR JRF/SRF 2024

MCQ (Single Correct)

Which of the following causes bitter taste in cooked cauliflower?
(A). Progoitrin
(B). Sinigrin
(C). Limonoids
(D). Neoglucobrassicin
Choose the correct answer from the options given below:

(B) and (D) only. (A) and (C) only. (B), (C) and (D) only. (A) and (D) only.

Q.117

Post Harvest Management- ICAR JRF/SRF 2024

Arranging Order

The presence of reactive reducing sugars is responsible for browning in foods during heating. Arrange the following according to sequence of reactions/events takes place during heating

(A) . Brown polymers

(B) . Fragmentation

(C) . Ring opening

(D) . Enolization

Choose the correct answer from the options given below:

(D), (B), (C), (A) (A), (C), (D), (B) (C), (D), (B), (A) (C), (B), (D), (A)

Q.118

Post Harvest Management- ICAR JRF/SRF 2024

Match the Following

Match List - I with List - II :

Choose the correct answer from the options given below :

List - I Vegetable		List - II Edible part
A	Artichoke Artichoke	I	Petiole Petiole
B	Celery Celery	II	Swollen root tuber Swollen root tuber
C	Sweet potato Sweet potato	III	Swollen leaf base Swollen leaf base
D	Leek Leek	IV	Flower bud Flower bud

(A) - (II), (B) - (IV), (C) - (II), (D) - (I) (A) - (IV), (B) - (I), (C) - (I), (D) - (III) (A) - (I), (B) - (II), (C) - (IV), (D) - (II) (A) - (III), (B) - (I), (C) - (IV), (D) - (II)

Q.119

Post Harvest Management- ICAR JRF/SRF 2024

Statement Based

Given below are two statements

Statement (I) : Coffee that is to be stored for long periods is generally packed in sealed bags.

Statement (II) : Aroma and flavour properties of ground coffee are highly stable to oxygen

In light of the above statements, choose the most appropriate answer from the options given below.

Both Statement (I) and Statement (I) are correct Both Statement (I) and Statement (Il) are incorrect Statement (I) is correct but Statement (II) is incorrect. Statement (I) is incorrect but Statement (II) is correct.

Q.120

Post Harvest Management- ICAR JRF/SRF 2024

MCQ (Single Correct)

Fruit ripening is associated with following events

(A) . Conversion of pectic acid to pectinic acid weakens the cell walls

(B) . Organic acid content declines during ripening,

(C) . Degradation of wax on the fruit skin

(D) . Carbohydrate change is the largest quantitative change.

Choose the correct answer from the options given below:

(A) and (C) only. (C) and (D) only. (B) and (D) only. (A) and (B) only.

General Agriculture 20
Breeding 1
Production Technology of Cool Season Vegetable Crops 7
Post-Harvest Technology of Vegetable Crops 19
Production Technology of Plantation Crops 4
Tropical and Dry Land Fruit Production 3
Subtropical and Temperate Fruit Production 2
Production Technology of Cut Flowers 3
Production Technology of Warm Season Vegetable Crops 1
Post-Harvest Technology of Fruit Crops 25
Production Technology of Spice Crops 1
Biodiversity and Conservation 1
Production Technology of Medicinal and Aromatic Crops 5
Production Technology for Loose Flowers 2
Value Addition of Flowers 7
Growth and Development 1
Landscaping 1
Processing of Plantation Crops, Spices, Medicinal and Aromatic Plants 8
Value Addition 2
Turfing and Turf Management 1
Biotechnology of Fruit Crops 1
Post-Harvest Technology of Vegetable Crops 1
Hi-tech Production Technology of Vegetable Crops 1
Principles and Practices of Plant Propagation 3

General Agriculture

6 Topics

Agronomy, Tillage & Field Crop Production Cell Biology, Plant Physiology & Biochemistry Agricultural Entomology, Nematology & Crop Protection Agricultural Meteorology & Climate Science Soil Science, Plant Nutrition & Reclamation Crop Genetics, Plant Breeding & IPR

Breeding

1 Topic

Mutation Breeding, Polyploidy and Cytogenetics of Ornamentals

Post-Harvest Technology of Vegetable Crops

5 Topics

Biochemistry of Stored Vegetables: Carbohydrates, Proteins, Glucosinolates and Enzymatic Changes Food Additives, Sensory Evaluation, Food Safety Regulations (FSSAI/FoSCoS) and Quality Standards for Vegetables Maturity Indices, Harvesting, Textural Properties and Respiration Kinetics of Vegetables Active Storage Systems, Controlled/Modified Atmospheres (CA/MA) and Packaging Technology for Vegetables Packhouse Operations, Washing, Disinfectants, Curing and Pre-Cooling of Vegetables

Production Technology of Cool Season Vegetable Crops

4 Topics

Cole Crops: Cabbage, Cauliflower, Broccoli, Knolkhol and Brussels Sprouts Root Crops: Radish, Carrot, Beetroot and Turnip Bulb and Alliaceous Crops: Onion, Garlic and Leek Solanaceous Tuber and Leguminous Cool Season Crops: Potato and Garden Pea

Production Technology of Plantation Crops

2 Topics

Beverage and Stimulant Crops: Tea, Coffee, Cocoa and Betelvine Oil and Masticatory Palms: Coconut, Arecanut, Oil Palm and Palmyrah

Tropical and Dry Land Fruit Production

3 Topics

Tropical Minor and Underutilized Fruits: Guava, Jackfruit, Pineapple and Annona Arid and Semi-Arid Tropical Fruits: Bael, Aonla, Ber, Date Palm and Jamun Tropical Plantation and Beverage Fruits: Sapota, Fig, Avocado and Dragon Fruit

Post-Harvest Technology of Fruit Crops

6 Topics

Fruit Processing Technology: Canning, Beverages, Fruit Bars, Jellies, Pectins and Food Acidulants Maturity Standards, Harvesting Indices and Ripening Physiology of Fruit Crops Postharvest Disorders, Chilling Injury, Mechanical Injuries (Compression/Vibration) and Pathology of Fruits Ethylene Biology, Respiration, Ripening Regulation and Softening Biochemistry Quarantine Treatments, Heat Treatments (VHT/Hot Water), Fumigation (SO2) and Irradiation Storage Systems, Pre-Cooling, Modified/Controlled Atmosphere (MA/CA) and Packaging of Fruits

Production Technology of Cut Flowers

2 Topics

Chrysanthemum, Gladiolus and Lilium Production Orchid and Anthurium Production Technology

Production Technology of Spice Crops

1 Topic

Tree and Seed Spices: Turmeric, Nutmeg, Clove, Cinnamon, Coriander, Cumin, Fennel and Fenugreek

Production Technology of Warm Season Vegetable Crops

1 Topic

Solanaceous Fruit Vegetables: Tomato, Brinjal, Chilli and Bell Pepper

Subtropical and Temperate Fruit Production

2 Topics

Pome Fruits: Apple, Pear and Quince Subtropical Viticulture and Citrus Pomology: Grape and Sweet Orange

Biodiversity and Conservation

1 Topic

Germplasm Conservation, Cryopreservation, Quarantine, IPR and GI Registration

Production Technology for Loose Flowers

2 Topics

Marigold and Jasmine Production Technology Tuberose, Crossandra, Gomphrena and Minor Loose Flowers

Production Technology of Medicinal and Aromatic Crops

3 Topics

Alkaloidal and Cardioprotective Medicinal Plants: Periwinkle, Opium, Belladonna, Rauvolfia and Arjuna Steroidal, Laxative and Mucilaginous Medicinal Plants: Senna, Aloe, Isabgol, Solanum and Dioscorea Mints, Herbs and Essential Oil Crops: Mint, Patchouli and Geranium

Value Addition of Flowers

5 Topics

Harvest Maturity Stages and Postharvest Handling of Cut and Loose Flowers Extraction, Chemistry and Applications of Natural Floral Pigments (Betalains, Anthocyanins and Carotenoids) Preservative Solutions, Pulsing, Holding Solutions and Senescence Physiology of Cut Flowers Dehydration Techniques, Dry Flower Crafts, Embedding and Floral Art Essential Oils, Concretes, Absolutes and Aroma Quality from Floral Crops

Growth and Development

1 Topic

Rooting Dynamics, Growth Analysis and Canopy Physiology

Landscaping

1 Topic

Ornamental Trees, Shrubs, Climbers and Foliage Plants

Processing of Plantation Crops, Spices, Medicinal and Aromatic Plants

5 Topics

Processing and Value Addition of Plantation Crops: Tea, Coffee, Cocoa, Coconut and Rubber Postharvest Processing, Curing, Drying and Grading Standards of Major Spices Processing and Active Principle Extraction of Medicinal and Aromatic Plants Oleoresins, Essential Oils Distillation and Phytochemical Profiling (GC/HPLC) Sensory Evaluation Methods (Duo-Trio/Triangle Tests) and Regulatory Quality Standards for PSMAC

Value Addition

2 Topics

Dehydration Technology, Pressed Flowers and Dry Floral Crafts Essential Oils, Concretes, Floral Pigments and Nutraceuticals

Turfing and Turf Management

1 Topic

Turfgrass Species, Morphology and Establishment Techniques

Biotechnology of Fruit Crops

1 Topic

Fruit Genomics, Molecular Markers and MAS

Post-Harvest Technology of Vegetable Crops

1 Topic

Maturity Standards, Respiration Kinetics and Water Loss Dynamics

Hi-tech Production Technology of Vegetable Crops

1 Topic

Protected Cultivation Structures, Microclimate Engineering and Mulching

Principles and Practices of Plant Propagation

2 Topics

Sexual and Asexual Propagation, Chimeras and Rooting Physiology Rootstocks, Grafting, Budding and Dwarfing Mechanisms

Post Harvest Management- ICAR JRF/SRF 2024

120 Questions Bilingual

RPSC Agriculture Exams

5 Exams

Food Safety Officer Assistant Agriculture Officer Agriculture Officer RPSC Agriculture Research Officer RPSC AARO

RSSB Agriculture Exams

1 Exam

RSSB Agriculture Supervisor

National & PG Entrances

4 Exams

ICAR AIEEA PG CUET UG Rajasthan Agriculture Pre-PG

ICAR JRF/SRF Active