Q.116
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:
Post Harvest Management- ICAR JRF/SRF 2024
Q.117
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:
Q.118
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 |
Q.119
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.
Q.120
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:
General Agriculture
6 TopicsBreeding
1 TopicPost-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 TopicsProduction Technology of Plantation Crops
2 TopicsTropical and Dry Land Fruit Production
3 TopicsPost-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 TopicsProduction Technology of Spice Crops
1 TopicProduction Technology of Warm Season Vegetable Crops
1 TopicSubtropical and Temperate Fruit Production
2 TopicsBiodiversity and Conservation
1 TopicProduction Technology for Loose Flowers
2 TopicsProduction Technology of Medicinal and Aromatic Crops
3 TopicsValue 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 TopicLandscaping
1 TopicProcessing 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 TopicsTurfing and Turf Management
1 TopicBiotechnology of Fruit Crops
1 TopicPost-Harvest Technology of Vegetable Crops
1 TopicHi-tech Production Technology of Vegetable Crops
1 TopicPrinciples and Practices of Plant Propagation
2 Topics
Official PYQ Papers
Previous Year Papers of Post Harvest Management
Practice official shift-wise question papers with answer keys and detailed explanations on the actual exam pattern.
1
Total Available
Previous Papers
2024
29-06-2024