IMPORTANT OBJECTIVES FOR SEMESTER END EXAM.

HORT-366

DEFINITIONS:

Asepsis: - Maintenance of general cleanliness during picking, packing and transportation of fruit
and vegetables for keep out microorganisms.
Blanching: - Treatment of fruits and vegetables with boiling water or steam for short periods,
followed by dipping in cold water immediately in cold water is called Blanching. It separate
pulp to maximum extent from the peel.
Breather: - If pressure gauge shows no vacuum inside a can it is called as breather
Candied fruits: - A fruit impregnated with sugar and glucose, and subsequently drained and dried
is called as candied fruit covered or coated with thin transparent coating of X sugar, which
impart to it a glossy appearance is called glazed fruit.
Canning: - The process of sealing food stuffs hermetically in container and sterilizing them by
heat for long storage known as canning.
Cordial: This is sparkling clear, sweetened fruit juice from which all the pulp and other suspended
material have been completely eliminated. Jam is prepared by boiling the fruit pulp with
sufficient quantity of sugar to a remarkably thick consistency, firm enough to hold the fruit
tissues in position. It should contain not less than 68% of soluble solids as determined by refract
meter when cold. Fruits used: Papaya, Sapota, Pine apple, Mango, strawberry, Tomato, Cashew
apple, etc.
Crystallized fruits: - When candied fruit is coated with crystals of sugar, either by rolling it in
finely powdered sugar or by allowing the sugar crystals firm dense syrup to deposit on it is
called as Crystallized fruit.
De-greening:– Degreening is the process of decomposing green pigments in fruits usually by
applying ethylene or other similar metabolic inducer to give a fruit its characteristic colour i.e.
called degreening.
Dehydration: - It is the process of removal of moisture for fruits and vegetables by the application
of artificial heat under controlled condition of temperature, R.H. and air flow.
Fermentation: - Decomposition of carbohydrate by microorganisms or enzymes is called
fermentation
Flipper: - This is due to mild positive pressure resulted inside the can due to under exhausting or
over filling.
Food Preservation: - The science which deals with the method of prevention of decay or
spoilage of fruits thus allowing it to be stored in a fit condition for future use.
Fruit Juice: This is a natural juice prepared out of a fruit and remain practically unaltered in its
composition during its preparation and preservation.
Grading: - It is sorting of vegetables and fruits into different grades according to size, shape,
colour and volume to fetch higher price in the market.
Harvest: - These are the activities or actions carried out to separate the commodity from the plant
or plant as a whole after desired maturity.
Horticultural maturity: - It is the stage of development when fruits or vegetables required by the
market or consumer.
Jelly: - It is prepared by boiling the fruit with or without water, staining, mixing the strained and
clear juice extract with sugar and boiling the mixture to a stage at which it will set to a clear jel.
Pectin is most important constituent of jelly. Only such fruits which have good flavour and are
rich in pectin should he used for jelly making.
Marmalade: Marmalade is fruit jelly in which slices of the fruit or peels are suspended. The
marmalade is generally associated with the products made from citrus fruit like orange and
lemons in which shredded peels are included as the suspended material.
Maturity: - It is the stage in which any organ of plant attains full growth and development, beyond
which no further growth takes place i.e. called maturity
Nectar: - Fruit beverage contains 20% fruit pulp/juice and minimum 0.3% acid and 15% T.S.S. it
is not diluted before serving.
Pasteurization: - It is the process of heating the product below boiling temperature (100 0C) for
sufficient time to kill majority of the microorganism but not all.
Pickle :- Pickle is the preserve product of fruits and vegetables in which common salt is
added as preserving agent and spices, condiments and oil added for flavouring.
Post-harvest:- It is the condition in which commodity finds itself, & the activities carried out with
it after its separation from the mother plant.
Preservative: - It is any substance capable of inhibiting, retarding or arresting the process of
fermentation, acidification and decomposition of fruits but does not included salt, sugar, acetic
acid or vine.g.ar.
Preserve: - Preserve is made by cooking the entire fruit or pieces in heavy sugar syrup till it
become tender and transparent.
Ripening: - Sequential changes in sensory factors of colour texture and taste which render the fruit
acceptable to eat and commencement of senescence.
Shelf life: - It is the period of time during which fruit and vegetates remain fresh, attractive and
appealing.
Squash: - This consists essentially of strained juice containing moderate quantities of fruit pulp to
which cane sugar is added for sweetening e.g. Orange squash, Mango Squash, Pine apple
squash, Passion fruit squash.
Sterilization: - It is tile process of heating above boiling temperature to kill all the microorganisms
completely.
Syrup and sharbat: This is clear sugar syrup which has been artificially flavored. Syrup is
concentrated beverage prepared from juicy or pulpy fruits or scented material such as Rose,
Sandal Wood, Raspberry, Gooseberry, Strawberry, wherein higher concentration of sugar is
used (70 to 35%).
Tomato ketchup: - It is made by concentrating tomato juice or pulp without seeds and pieces of
skin. Spices salt, sugar, vine.g.ar, onion, garlic etc., are added to the extent that the ketchup
contains not less than 12% tomato solids and 28% total solids.
Weeping jelly / Synergic: - It is sudden exudation of fluid from jelly due to excess of acid, too
low concentration of sugar, insufficient pectin etc.

B) Match the pair.

2) A B
1) Non-climacteric fruit a. Caustic soda
2) Rich in pectin fruit b. Salt
3) Lye peeling c. Wood apple
4) Climacteric fruit d. Pomegranate
5) Brine solution e. Custard apple
Ans. (1) d (2) c (3) a (4) e (5) b

3) A B
1) Irradiation a. Gamma rays
2) Brining b. Salt
3) Antibiotic c. Nisin
4) Chemical preservative d. Sodium benzoate
5) Vinegar e. Acetic acid
Ans. (1) a (2) b (3) c (4) d (5) e

C) True OR False
1) For most fruits and vegetables, higher the temperature during the growing period earlier
is the time of harvest.
Ans. True
2) Bhendi is harvested 15-18 days after opening of flower for vegetable purpose.
Ans. False (6-7 days)
3) Harvesting of banana is done either by pulling or twisting individual fruits.
Ans. False (whole bunch is harvested)
4) The corrugated fibre board boxes (CFB) are commonly used for packaging of grapes for
distant market.
Ans. True
5) For preserving naturally coloured juices sodium benzoate is commonly used.
Ans. True
6) Sodium benzoate is used to preserve naturally coloured juice.
Ans. True
7) Custard apple is a non-climacteric fruit.
Ans. False (Climacteric fruit)
8) A good jelly should be sticky, gummy and syrupy.
Ans. False (Should not be)
9) Atul sapota harvester is developed by MPKV, Rahuri.
Ans. False (Developed by Dr. BSKKV, Dapoli)
10) Vine.g.ar is used to preserve mango pickle.
Ans. True
11) Ethylene oxide is used for hastening of ripening in fruits.
Ans. False (Delaying)
12) The prepared jam should not contain less than 68 per cent fruit.
Ans. False (45% fruit) (68% TSS)
13) In Watermelon, the most important indication of maturity is metallic sound when fruit is
thumped.
Ans. False (Dull sound)
14) The TSS of tomato ketchup preferably is 28-30 percent.
Ans. False (10-12%)
15) Mango fruits require 210-255 days to mature after flowering.
Ans. False (95-115 days)
16) Growth of micro-organism activity gets affected by lower temp.
Ans. True
17) In case of sweetened juice the minimum % of juice in final product should be 70%
Ans. False
18) By drying we get better quality product than dehydration
Ans. False
19) After freezing of fruits the dehydration is done in case of dehydro freezing method
Ans. False

D) Do as directed
1) Two names of food spoilage bacteria
Ans. Acetobacter, Lactobacillus, Proteus, Pseudomonas
2) Two names of useful bacteria
Ans. Acetobacter Sp., Lactobacillus Sp.
3) Two Antibiotics used for preservation
 Ans. Nisin, Pimaricin, subtilin etc.
4) Two causes of weeping of jelly
Ans. a) Insufficient pectin b) Too low concentration of suga c) Excess of
acid
5) Precooling define
Ans. Rapid removal of field heat from fruits and vegetable known as precooling.
6) Chemical used for ripening of fruits
Ans. 1) Ethylene 2) Calcium carbide
7) Total percentage of fruit and sugar in prepared jam.
Ans. T.S.S. – 68%
Jam – Not less than 45% fruit
8) In which crop neck fall is considered as indication of maturity.
Ans. Onion and Garlic
9) Name of mango harvester developed by Dr. BSKKV, Dapoli.
Ans. Nutan mango harvester.
10) Methods of manual harvesting
Ans. 1) Ladder / bag picking method 2) Poles / Clippers method
3) Harvesting by means of cutting knives
4) Harvesting by means to digging tools
11) Examples of climacteric fruits
Ans. Mango, Banana, Sapota, Custard apple, Papaya.
12) Examples of Non-climacteric fruits
Ans. Pomegranate, Grape, Citrus, Cashew nut
13) Name of rootstocks in citrus for increasing post-harvest quality
Ans. Trifoliate orange, Cleopatra, Tangolo etc.
14) Examples of vegetables in which curing is done
Ans. Potato, sweet potato, onion, Garlic etc.
15) Types of wax emulsion
Ans. a) Wax ‘W’ b) Wax ‘O’
16) Chemical that hastens ripening
Ans. Ethylene, Calcium Carbide, ABA, Hexanol, etc.
17) Chemical that delay in ripening
Ans. Ethylene oxide, maleic acid, GA, MH, CCC etc.
18) Grades according to international market
Ans. a) Extra class (b) Class 1st (c) Class 2nd
19) Packaging material for vegetable crop.
Ans. Gunny bags, Bamboo baskets, paper board boxes, polythene film etc.
20) Controlled Atmospheric Storage (CAS)
Ans. Higher conc. of Co2 and lesser conc. of O2 is beneficial for best storage of fruits.
21) Name of ionizing radiation to extend shelf life of perishable fruits
 Ans. Gamma rays
22) Low temperature ranges for check the growth of micro-organisms.
Ans. 00 to 4.40C (320 F to 400F)
23) Name of chemical preservatives
Ans. i) Potassium metabisulphide (KMS) ii) Sodium benzoate
24) Acids used for preservation
Ans. Citric acid (lime juice), Acetic acid (vine.g.ar) and Lactic acid
25) Temperature range when enzymatic spoilage not happen.
Ans. 800C
26) Modes of microbial spoilage
Ans. Bacteria, yeasts, Moulds
27) Stable / Non-perishable foods
Ans. Sugar, flour and dry beans
28) Semi perishable foods
Ans. Potato and some varieties of apples
29) Perishable food
Ans. Most of the fruits and vegetables, meat, fish, egg and milk.
30) Two names of food spoilage bacteria
Ans. Clostridium botulism, Lacto bacillus, Acetobacter, Profeus
31) Two names of useful bacteria
Ans. Acetobacter spp. Lactobacillus spp.
32) Two antibiotics, used for preservation
Ans. Nisin, Subtilin, Pimaricin
33) Two causes for weeping of jelly
Ans. Excess of acid, low concentration of Sugar, Insufficient pectin
34) Two products prepared from ginger
Ans. Ginger candy, Jelly, soft drinks, Pickles, Mukhwas
35) Name two products prepared for Mango
Ans. Mango slice, Mango Juice
36) Criteria (indices) for judging the maturity of aonla
Ans. Computation period
37) In which crop neck fall is considered as indication of maturity
Ans. Onion and garlic
38) Give the two causes of weeping of jelly
Ans. Excess of Acid, low concentration of sugar, insufficient pectin.
39) Name two climacteric fruits
Ans. Banana, custard apple, Guava, Mango, fig, Avocado
40) What is meant by pre cooling?
Ans. Pre-cooling means removal of field heat with the help of cool water, cool air
41) Which chemical is used for ripening of fruits?
Ans. Ethylene
42) How many days after opening of flower, Bhendi is ready for harvesting for vegetable
purpose?
Ans. 6 – 7 days
E) Fill in the blanks
1) Mango slices are preserved in syrup solution
2) Bacteria micro-organisms are responsible for formation of toxins in food
3) Asepsis is a method of Temporary preservation
4) 1.2% acidity and 12% salt is used for preparation of pickles
5) Ethephon, alcohol chemical is used for hastening of ripening
6) At full maturity specific gravity of mango is 1 to 1.02
7) Asepsis is method of temporary preservation
8) Temperature below 1000C is essential for pasteurization
9) Green peas are canned in Brine solution
10) The process of removal of air from cans is known as Exhausting
11) Full slip stage is maturity indices of Muskmelon crop
12) Tenderness of pea is measured by using Tenderometer
13) At full maturity specific gravity of mango is 1 to 1.02
14) Ideal maturity indices of Banana is Angularity of fruit
15) Total soluble solid (T.S.S.) of produce measured by Refractometer
16) Computation means day from Fruit Set to maturity.
17) Coconut usually matures in about 350 to 375 days after appearance of Inflorescence.
18) Marmalade is mostly prepared from Citrus fruits.
19) CFTRI- Central Food Technological Research Institute, Kasargod
20) Solution of Sugar in water is called as Syruping.
21) In Canning the salt is used in the form of Brine Solution.
22) Removal of outer skin of fruits is called as Peeling.
23) CFB- Corrugated Fibre Board Box
24) The fundamental principle of preservation of foods by heat is known as Processing.
25) Ethyl Alcohol can be produced by fermentation.
26) Vinegar is a liquid obtained by alcoholic and acetic fermentation of suitable material
containing starch and sugar.
27) Flame Peelers are mostly used for peeling onions.
28) For natural coloured juices and pulps Sodium benzoate preservative is used.
29) As per FPO specification, percentage of TSS (W/W) in the final product of preserve should
be 68%.
30) Zero energy cool chamber is based on the principle of Direct Evaporative Cooling.
31) In Onion Neck Fall is considered as indication of maturity.
32) Wine is an Example of Fermented Fruit product.
33) CFB Boxes are used for Packaging of horticultural crops.
34) Sterilization involves complete elimination of microorganisms.
35) Cordial is sparkling clear sweetened fruit juice without any suspended material.
36) During sealing of the can, temperature should not fall below 740c
37) Vacuum Cooling is mostly used for Leafy vegetables.
38) According to ripening behaviour Guava & Pineapple are Non-Climacteric fruits.
39) Black neck is a problem of Sauce/Ketch up
40) Toddy is prepared from Coconut fruit.
41) C A Storage is a more precise method of storage.
42) 1-2% only value addition done in India.
43) Post-harvest technology / post-harvest management may be defined as the branch of
Horticulture that deals with all the operations right from harvesting or even the preharvest
stages till the commodity reaches the consumer, either in fresh (grains, apple, mango,
tomato fruits) or processed form (flour, juice, nectar, ketchup) and utilization of the wastes
(pomace, peel, seed, skin etc.) in a profitable manner (manufacture of fermented beverages,
colour extraction, pectin extraction etc.)
44) Attainment of full size by the plant organ (Root, stem ,flower, Fruit,)Or Whole plant
beyond which no further growth takes place known as maturity
45) Degreening is the process of decomposing green pigment (Chlorophyll) in fruits usually
applying ethylene or similar metabolic inducers to fruit.
46) Pre-cooling is a means of removing the field heat.
47) Waxing is accomplished to reduce the rate of respiration & to enhance the product gloss.
48) Ripening is the process by which fruits attain their desirable flavour, quality, colour,
palatable nature and other textural properties.
49) Apple, Banana, Mango, Sapota, Papaya, Tomato- Climacteric fruits.
50) Cherry, Pomegranate, cucumber, grape, Citrus, pineapple, grapefruit, strawberry,
Melons- Non Climacteric fruits.
51) Changes occurring during ripening-
Mature fruit Enzyme’s Ripe fruits
Acid Kinase Neutral
Starch Amylase Sugar
Chlorophyll Hydrolase Anthocyanin/ Xanthophyll
Pectin Pectinase Pectic acrid
Large organics Hydrolases Aromatics

52) Chemicals that delay ripening and senescence: (1) Kinetin, (2) GA, (3) Auxin, (4)
Growth retardant (MH), (5) Alar, (6) CCC. (7)CIPC. (8)Metabolic Inducers (a)
Cycloheximide, Actinomycin-D(b)Vitamin-k,(c)Maleic acid, (d)Ethylene Oxide, (e)NA-
DHA, (f)Carbon monoxide,(9) Ethylene absorbents-(a)KMno4 (b)Fumigants like methyl
bromide(c)Reactants
53) Respiration is the process by which stores fruits and vegetable or food materials
(Carbohydrates, Protein, and fats) are broken down into simple end products with a
release of energy.
54) Ethylene is a natural plant hormone that the fruit itself emits as it ripens.
55) Freezing injury will be initiated at 30°F (-1°C), depending on the soluble solids content.
56) Musk melon should be harvested at the formation of abscission layer.
57) Food preservation can be defined as the science which deals with the methods of
prevention of decay or spoilage of food, thus allowing it to be stored in a fit condition for
future use.
58) Sugar act as a preservative when its conc. 66% or more
59) Sugar act as a preservative by osmosis and not as a true poison for microorganisms.
60) The concentration of 15-25% is used for the preparation such as pickles. Salt inhibits
enzymatic browning and discolouration and also acts as an anti-oxidant.
61) 14% alcohol act as a preservative in wine because yeast.
62) 2% Acetic acid prevents spoilage of many products.
63) Decomposition of carbohydrates by microorganisms or enzymes is called as
fermentation.
64) A layer of oil on the surface of any food products anaerobic conditions which prevent
the growth of moulds and yeasts.
65) Certain metabolic products of microorganism have been found to have germicidal effects
and are termed as antibiotics.
66) Nisin is an antibiotics produced by Streptococcus lactis.
67) Subtilin is an antibiotics produced by Bacillus substilis.
68) Pimaricin is an anti-fungal antibiotics.
69) Carbonation is the process of dissolving sufficient carbon dioxide in water or beverage
so that the product served gives the gas as fine bubbles and has a characteristic taste.
70) Fruit juice beverages are generally bottled with CO2 content varies from 1 to 8gm per lit.
71) The keeping quality of carbonated fruit beverages is enhanced by adding about 0.005
percent Sodium benzoate
72) As per FPO, Sulphur dioxide allowed in the fruit juice is 700 ppm, in squash, crush and
cordial 350 ppm, and RTS and nectar 100 ppm.
73) As per FPO, Sodium benzoate allowed in the squash, crush and cordial 60 ppm, and RTS
and nectar 100 ppm.
74) For preserving natural coloring juices Sodium benzoate is used as a preservatives.
75) Principle of canning- Destruction of spoilage organisms within the sealed container by
means of heat.
76) Lye peeling- 1-2% Caustic soda solution for 30 sec to 2 min.
77) Flame peeling- Onion Garlic
78) Unfermented fruit beverage- fruit juice which do not undergo with alcoholic
fermentation. RTS, Nectar, Juice, squash, crush, syrup, Cordial.
79) Fermented fruit beverage- fruit juice which undergone with alcoholic fermentation. Wine,
Champagne, Port, Perry, Sherry, Tokay, Muscat, Nira, Cidar, Perry.
80) Tendrometer- Tenderness of pea.
Sr. No. Name of product Fruit % TSS % Acid%
1 Natural juice 100 - -
2 Sweetened juice 85 10 -
3 RTS(Ready To Serve) 10 10 0.3
4 Commercial RTS 10 13 0.3
5 Nectar 20 15 0.3
6 Orange, Pineapple nectar 40 15 0.3
7 Cordial 25 30 1.3-1.5
8 Squash 25 40-50 1
9 Crush 35 55 1
10 Syrup (fruit) 25 65 1.3-1.5
11 Syrup (Synthetic) - 70-75 1.3-1.5
12 Jam 45 68 0.5-0.6
13 Jelly 45 65 0.5-0.75
14 Marmalade 45 65 -
15 Preserve 55 68 -
16 Candy 55 75 -
17 Fruit chutney 40 50 -
18 Barley water (0.25% Barley 25 30 1.3-1.5
starch)
19 Tomato ketch up 12 28 -
20 Tomato sauce 12 30 -