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MULTIPLE CHOICE QUESTIONS(M.C.Q.)

Department of Horticulture,C. P. College of Agriculture,

Sardarkrushinagar Dantiwada Agricultural University,Sardarkrushinagar

1

Department of HorticultureC. P. College of Agriculture, SDAU

List of courses for B. Sc. (Hons.) Agriculture

Sr. No.

Course No.

Title Credit hours

Name of Teacher

1. Hort 3.2 Production Technology of

Vegetables and Flowers

2+1 Sh. Vishal Wankhade (SK Nagar)

Dr. Manish Kumar Sharma (Tharad)

2. Hort 4.3 Production Technology of Spices,

Medicinal, Aromatic and Plantation

Crop

2+1 Dr. P. C. Joshi (Theory & Practical, SKN)

Sh. Vishal Wankhade (Practical, SK Nagar)


3. Hort 5.4 Processing and Value Addition of

Horticultural Crops

1+1 Dr. Piyush Verma

4. Hort 1.1 Production Technology of Fruit

Crops

2+1 Sh. S. B. Patel (SK Nagar)


2

Department of Horticulture,C. P. College of Agriculture, SDAU, Sardarkrushinagar

MULTIPLE CHOICE QUESTIONS

B. Sc. (Hons) Agriculture, 3rd Semester

HORT-3.2 (2+1)(Production Technology of Vegetable and Flowers)

3

Content

Sr.

No.

Chapter Weightage

(Out of 100)

1 Importance of olericulture, vegetable gardens, vegetable

classification

10

2 Fruit vegetables: Tomato, Brinjal, Chillies and Okra 10

3 Cucurbitaceous vegetables: Cucumber, Ridge gourd, Bottle

gourd, Bitter gourd and Melons

10

4 Cole crops: Cabbage, Cauliflower and Knol-khol 10

5 Bulb crops: Onion and Garlic 5

6 Beans and Peas: Cluster bean, Dolichos bean, Coepea 5

7 Tuber crops: Potato, Sweet potato, Colocasia, Yams 5

8 Root crops: Carrot, radish and Beet root 5

9 Leafy vegetables: Amarathus, Palak 5

10 Perennial vegetables: Drumstick and Curry leaf 5

11 Importance of ornamental gardens, Planning of ornamental

gardens

10

12 Types and Styles of ornamental gardens 5

13 Use of trees, shrubs, climbers, palms, house plants, and

seasonal flowers in the garden

5

14 Package of practices for rose, Jasmine, Chrysanthemum,

Gladiolus, Gerbera, Marigold and Tuberose.

10

4

Answer1. Importance of olericulture, vegetable gardens, vegetable classification

1 India ranks ___________ in area and production of vegetables in the world. ba) First b) Secondc) Third d) Fouth

2 Which of the following is a perennial vegetable? da) Amaranthus b) Knol-kholc) Cabbage d) Pointed gourd

3 Vegetables grown out of their normal season is called as- ba) Truck garden b) Vegetable forcingc) Floating garden d) Market garden

4 Vitamin A deficiency shows the symptoms of ca) Scurvy b) Ricketc) Night blindness d) Beri-Beri

5 Floating garden are observed in _____ aa) Jammu-Kashmir b) Bihar c) Gujarat d) Maharashtra

6 Brussel sprout and sprouting broccoli are _______ ba) Root Vegetables b) Cole cropc) Legume crop d) Tuber crop

7 Central Potato Research Institute is located at ___ ca) Patana b) Chandigarhc) Simala d) Delhi

8 Which of the following is a leading vegetable crop of India in terms of production? ba) Cabbage b) Potatoc) Tomato d) Brinjal

9 Edible part of Asparagus is _________ ba) Root b) Tender shootc) Fruit d) Flower

10 Word ‘Olericulture’ has been derived from which language? da) Chinese b) Greekc) Hindi d) Latin

11 As per recommendation of ICMR for a balanced diet about how much vegetables should be consumed daily by an adult?

c

a) 500 g b) 200 gc) 300 g d) 150 g

12 Growing of vegetables around the house for family consumption is called as .......................

c

a) Market garden b) House gardenc) Kitchen garden d) Seed garden

13 Which grass is commonly used in floating garden? ba) Cenchurs b) Typha

5

c) Bermuda d) Australian14 Which vegetable belongs to the group of bulb crops? d

a) Potato b) Sweet potatoc) Beet root d) Garlic

15 Which one is a dicot vegetable? da) Onion b) Asparagusc) Garlic d) Carrot

16 Indian Institute of Vegetable Research (IIVR) is located at which place? ca) New Delhi b) Banglorec) Varanasi d) Anand

17 Which of the following state stands first in production of vegetables in India da) Uttar Pradesh b) Gujaratc) Rajasthan d) West Bengal

18 Indian Agricultural Research Institute (IARI) is located at ……………………. ba) Lucknow b) New Delhic) Kanpur d) Bangluru

19 Production of few vegetable crops is taken up on large scale for distant markets are known as…

a

a) Truck gardening b) Kitchen gardeningc) Ornamental gardening d) Market gardening

20 Which among the following is monocot crop ? da) Lettuce b) Cabbagec) Pumpkin d) Onion

21 The condition in which staminate and pistillate flowers are borne separately on the same plant

a

a) Monoecious b) Dioeciousc) Staking d) Mulching

22 Vegetables gave ________ yield than other traditional crops like wheat and rice aa) More b) Lessc) Equal d) Half

2. Fruit vegetables: Tomato, Brinjal, Chillies and Okra23 Which crop contains 'Sinergin glucoside'? d

a) Onion b) Bitter gourdc) Okra d) Cabbage

24 Which pigment is responsible for red colour in tomato? ba) Pro-lycopene b) Lycopenec) Carotenoid d) Xanthophyll

25 Fruit cracking in tomato is caused due to deficiency of _____. aa) B b) Moc) N d) Mn

26 In chilli the red colour in fruits at the ripening stage is due to ______ a

6

a) Capsanthin b) Capsaicinc) Allyl propyl sulphide d) None of these

27 Which is the place of origin of okra? ca) Peru b) Indiac) Africa d) Burma

28 What is the seed rate of hybrid tomato? aa) 150-200 g b) 700-800 gc) 800-900 g d) 10 - 20 g

29 Which compound is responsible for bitterness in brinjal? da) Glycogen b) Phenolsc) Carotenoid d) Glyco-alkaloids

30 Which type of flowers, produce maximum fruit set in brinjal? aa) Long Styled b) Medium styledc) True Short Styled d) Pseudo Short styled

31 In which type of disorder of tomato, internal locules remain empty? ba) BER b) Puffinessc) Sun scalding d) Catface

32 What is botanical name of sweet chilli? aa) Capsicum annum b) C. frutescencec) C. baccatum d) None of these

33 Which among the following vegetable is rich in Iodine? ba) Tomato b) Okrac) Chilli d) Brinjal

34 Little leaf of brinjal is caused by which micro-organism? ca) Fungus b) Bacteriac) Mycoplasma d) None of these

35 Which one is variety of bell pepper? ca) Pusa Jwala b) Arka Basantc) California Wonder d) Bharat

36 Which compound is responsible tangerine colour in tomato? ba) Lycopene b) Pro-lycopenec) Carotenoid d) Capsanthin

37 Yellow Vein Mosaic disease of okra is spread by which vector? aa) White fly b) Thripsc) Aphid d) Jassid

38 What is the ideal spacing of okra during summer season? ba) 10X 10 cm b) 30 X 15 cmc) 45 X 60cm d) 60 X 60 cm

39 What is the seed rate of okra during summer season? ca) 2-5 kg/ha b) 8-10 kg/hac) 15-20 kg/ha d) 25-30 kg/ha

40 Parbhani Kranti is a famous variety of which crop? da) Tomato b) Bottle gourd

7

c) Chilli d) Okra41 Which among the following is not solanaceous fruit vegetable. b

a) Tomato b) Okrac) Chilli d) Brinjal

42 Which is the place of origin of Brinjal? ca) China b) Sri Lankac) India d) USA

43 ‘Pusa Purple long’ is famous variety of ….. ca) Chilli b) Capsicumc) Brinjal d) Tomato

44 Ideal stage of tomato harvesting from kitchen garden for table purpose da) Green stage b) Pink stagec) Fruit setting d) Ripe stage

3. Cucurbitaceous vegetables: Cucumber, Ridge gourd, Bottle gourd, Bitter gourd and Melons

45 Which of the following vegetable is propagated by cuttings? ca) Bitter gourd b) Bottle gourdc) Pointed gourd d) Ridge gourd

46 Origin of bottle gourd is_________ aa) Africa b) Europec) Asia d) South America

47 Which of the following is the dioecious crop? da) Sponge gourd b) Cucumberc) Bottle gourd d) Pointed gourd

48 Cucurbits are usually grown in which season? ba) Rabi b) Summerc) Any season d) None of these

49 Pointed gourd is commercially propagated through……………………… ba) Seed b) Vine cuttingc) Budding d) Grafting

50 Lagenaria siceraria standl is botanical name of …………. ba) Snake gourd b) Bottle gourdc) Ridge gourd d) Cucumber

51 ‘GCU-1’ is recommended variety of ………………………….. for Gujarat state. aa) Cucumber b) Pumpkinc) Onion d) Carrot

52 Which among the followings is a variety of sponge gourd ? aa) Pusa Chikni b) GARG-1c) Swarna Rekha d) Khira-90

53 Bitter gourd is sown at …………………..spacinga) 1.5 x 1.5 m b) 1.5 x 1.5 ft a

8

c) 1.5 x 1.5 cm d) 1.5 x 1.5 mm54 Which among the followings is warm season vegetable ? c

a) Onion b) Potatoc) Cucumber d) Carrot

55 Trichosanthus dioica Roxb is botanical name of ca) Spine gourd b) Pumpkinc) Pointed gourd d) Okra

56 Pointed gourd is originated from ca) China b) Sri Lankac) India d) USA

57 Which of the following cucurbit is dioecious in nature? ba) Water melon b) Pointed gourdc) Sponge gourd d) Bottle gourd

58 Which of the following cucurbit is annual in nature? aa) Bitter gourd b) Little gourdc) Pointed gourd d) Spine gourd

59 Which of the following cucurbit is perennial in nature? aa) Pointed gourd b) Ridge gourdc) Bottle gourd d) Musk melon

60 Which of the following cucurbit is monoecious in nature? da) Spine gourd b) Pointed gourdc) Kakrol d) Bottle gourd

61 Which of the following cucurbit is propagated by vegetative method? ca) Sponge gourd b) Pumpkinc) Pointed gourd d) Cucumber

62 Which of the following cucurbit is propagated by seed? aa) Sponge gourd b) Little gourdc) Spine gourd d) Pointed gourd

63 Luffa acutangula Roxb. is a botanical name of _______________. ba) Bottle gourd b) Ridge gourdc) Spine gourd d) Water melon

64 Pusa Meghdoot is a variety of ______________. da) Muskmelon b) Cucumberc) Sponge gourd d) Bottle gourd

65 Pusa summer prolific long is a variety of __________________ ca) Muskmelon b) Watermelonc) Bottle gourd d) Cucumber

66 Seed rate of bottle gourd is ________ Kg/ha. ba) 1 - 1.5 b) 2.5 – 3c) 6 – 8 d) 10 – 12

67 Cucumis sativus Linn. is a botanical name of ___________ ca) Muskmelon b) Cow peac) Cucumber d) French bean

68 Pusa sanyog is a variety of ____________ c

9

a) Bottle gourd b) Okrac) Cucumber d) Onion

69 Seed rate for cucumber is _______ Kg/ha aa) 1.5 – 2 b) 3 – 5c) 6 – 8 d) 8 – 10

70 Generally plant growth regulators are applied on cucurbits for sex modification at which stage?

a

a) Two to four leaf stage b) At fruit setting stagec) At fruit ripening d) At harvesting stage

71 To induce femaleness in cucumber, gibberelic acid is sprayed at ___ ppm concentration da) 500 – 1000 b) 200 – 400c) 100 – 150 d) 10 – 25

72 Sugar baby is a variety of ___________ ca) Tomato b) Brinjalc) Water melon d) Muskmelon

4. Cole crops: Cabbage, Cauliflower and Knol-khol73 Edible portion of the cauliflower is known as d

a) Head b) Clovec) Swollen stems d) Curd

74 Blanching is necessary operation in ____________ crop ca) Radish b) Potatoc) Cauliflower d) Carrot

75 In cabbage the edible portion is known as aa) Head b) Curdc) Flower d) Bulb

76 The premature formation of seed-stalk i.e. before the formation of heads it means aa) Bolting b) Buttoningc) Blindness d) Whiptail

77 All cole crops are considered as_______ aa) Cool season crops b) Summer season cropsc) Rainy season crops d) All season crops

78 Brassica oleracea Var. Botrytis is botanical name of ____________ ba) Tomato b) Cauliflowerc) Cabbage d) Carrot

79 Which among the followings is a variety of cabbage aa) Golden Acre b) Rubyc) Pusa Jwala d) Kesar

80 Swollen portion of knol-khol above the ground is called ca) Curd b) Headc) Knob d) Leaf

81 Brassica caularapa is botanical name of ………. da) Cabbage b) Broccoli

10

c) Cauliflower d) Knol khol82 When a few thin leaves protrude from cauliflower curds, it is known as d

a) Blanching b) Whiptailc) Browning d) Leafiness

83 Pusa Deepali is variety of ______________. ba) Broccoli b) Cauliflowerc) Knol khol d) Cabbage

84 Spacing for late cauliflower is _______ cm. da) 30x30 b) 30x45c) 45x45 d) 90x60

85 Blanching is practiced in_____________ to protect it from sunlight. aa) Cauliflower b) Radishc) Cabbage d) Carrot

86 To protect the cauliflower curds from sunlight, which of the following operation is practiced?

c

a) Mulching b) Stakingc) Blanching d) None of these

87 Whiptail in cauliflower causes due to deficiency of ___________. da) Boron b) Ironc) Zink d) Molybdenum

88 Due to Boron deficiency in cabbage __________ disorder occurs. da) Ricyness b) Whiptailc) Blindness d) Browning

89 The disorder in which cauliflower does not bear curd is called as ___________ aa) Blindness b) Whiptailc) Browning d) Bottoning

90 Which of the following is most serious disease occurred in vegetable nursery? ba) Powdery mildew b) Damping offc) Soft rot d) Leaf spot

91 Centre of origin for cabbage is _______________. ba) Africa b) Europec) South America d) China

92 Economical part of cabbage is known an ____________. da) Curd b) Bulbc) Knob d) Head

93 Pride of India is a variety of _____________. aa) Cabbage b) Watermelonc) Cauliflower d) Knol khol

94 White Vienna is a variety of ________. aa) Knol khol b) Radishc) Cabbage d) Cauliflower

5. Bulb crops: Onoin and Garlic95 Nasik 53 is a variety of ____________ b

11

a) Garlic b) Onionc) Carrot d) Potato

96 Quercetin is responsible for ____________. ba) Pungency in onion b) Yellow colour in onionc) Anti fungal factor in onion d) None of these

97 Allyl propyl disulphide is responsible for _______________. aa) Pungency in Onion b) Red colour in Chillic) Pungency in Cilli d) Red colour in Tomato

98 Shallot and Chives belongs to the family _____________. ca) Solanaceae b) Cruciferaec) Alliaceae d) Malvaceae

99 Agrifound Light Red is a variety of __________. ca) Tomato b) Chillic) Onion d) Carrot

100 Curing is essential operation after harvest in ____________. da) Okra b) Spinachc) Brinjal d) Onion

101 Which of the following vegetable is known as ‘queen of kitchen’ da) Tomato b) Chillic) Potato d) Onion

102 Growth habit of onion is ____________ ba) Annual b) Biennialc) Perennial d) None of these

103 Ideal spacing for onion crop is ______ cm ca) 5X10 b) 20x30c) 10X15 d) 30x30

104 Bolting in onion causes due to_________. da) Low temperature b) Age of seedling at transplantingc) Deficiency of nutrients d) All of these

105 ___________ is responsible for typical flavor of garlic. ba) Sinergin b) Diallyl disulphidec) Capsaicin d) Allyl propyl disulphide

106 Centre of origin for garlic is ____________. aa) Central Asia b) South Americac) North America d) Africa

107 Garlic is propagated by _____________ da) Rhizome b) Bulbc) Seed d) Clove

108 Allium sativum is a botanical name of _______________. aa) Garlic b) Beet rootc) Onion d) Asparagus

6. Beans and Peas: Cluster bean, Dolichos bean, Cowpea109 Pusa Komal and Pusa Dofasli are varieties of ____________. a

12

a) Cow pea b) Drum stickc) Methi d) French bean

110 Cyamopsis tetragonoloba L. is a botanical name of ____________________. ca) Indian bean b) Cow peac) Cluster bean d) Pea

111 From which plant part of Cluster bean, gum is extracted? ca) Root b) Flowersc) Endosperm d) Leaves

112 Guar gum is extracted from___________ aa) Cluster bean b) Peac) Cow pea d) Indian bean

113 Flower colour of cluster bean is ___________. ca) Red b) Greenc) Purple d) Yellow

114 Pusa sadabahar is a variety of_________________ da) Pea b) Cow peac) Indian bean d) Cluster bean

115 Vigna uniguiculata is a botanical name of ___________________. aa) Cow pea b) French beanc) Cluster bean d) Indian bean

116 Yard long bean is a name of _____________. ba) Cluster bean b) Cow peac) French bean d) Pea

117 Pisum sativum is a botanical name of _________________. ba) Cluster bean b) Peac) Indian bean d) Cow pea

118 Centre of origin for Pea is ___________ da) China b) South Americac) India d) Ethiopia

119 Arkel is a variety of _________________ aa) Pea b) French beanc) Cow pea d) Cluster bean

120 Dolichos bean is also called as _________________. ca) French bean b) English beanc) Indian bean d) Chinese bean

121 Arka Jay and Arka Vijay are varieties of _____________.a) French bean b) Peac) Dolichos bean d) Cow pea

7. Tuber crops: Potato, Sweet potato, Colocasia, Yams122 Acridity and irritation due to presence of crystals of calcium oxalate is found in______. b

a) Potato b) Elephant foot yamc) Tapioca d) Sweet Potato

123 Which of the following crop is propagated by vine cutting? a

13

a) Sweet Potato b) Tapiocac) Yam d) Potato

124 Centre of origin of Potato is ____________ ba) Africa b) South Americac) India d) Europe

125 Which of the following plant belongs to convolvulaceae family? ca) Potato b) Elephant foot yamc) Sweet potato d) Tapioca

126 Seed rate(Kg/ha) of potato is____________ ba) 1000 b) 3000c) 5000 d) 8000

127 The underground stem of potato plant is known as aa) Tuber b) Rhizomec) Sucker d) Bulb

128 Sweet potato is propagated by……………… aa) Tubers b) Seedc) Leaf cutting d) Flower bud

129 Ipomea batatas Lam. Is a botanical name of ___________. ba) Potato b) Sweet Potatoc) Tapioca d) Yam

130 _____________contains diosgenin. ca) Tapioca b) Sweet potatoc) Yam d) Potato

131 Manihot esculenta is botanical name of _____________ da) Colocasia b) Elephant foot yamc) Yam d) Tapioca

132 Economical part of Turnip is its ___________. ba) Stem b) Rootsc) Fruits d) Leaves

8. Root crops: Carrot, radish and Beet root133 Pusa Kesar is the variety of d

a) Radish b) Tomatoc) Brinjal d) Carrot

134 Beet root belongs to family_______ aa) Chenopodiaceae b) Leguminoceaec) Solanaceae d) Cruciferae

135 Raphanus sativus is a botanical name of __________ aa) Radish b) Carrotc) Garlic d) Onion

136 Family of radish is ____________. aa) Brassicaceae b) Amaranthaceaec) Solanaceae d) Leguminoceae

137 Edible part in Radish is a ____________. c

14

a) Stem b) Tuberc) Root d) Rhizome

138 Pusa Himani and Pusa Chetki are varieties of da) Carrot b) Beet rootc) Turnip d) Radish

139 Family of Carrot is ______________. ba) Solanaceae b) Umbelliferaec) Malvaceae d) Chenopodaceae

140 Brassica rapa is a botanical name of ___________. aa) Turnip b) Knol kholc) Broccoli d) Radish

141 Which of the following vegetable belongs to Chenopodiaceae family? aa) Beet root b) Radishc) Carrot d) Turnip

9. Leafy vegetables: Amarathus, Palak142 All green, Pusa harit, Pusa jyoti are varieties of d

a) Coriander b) Amaranthc) Fenugreek d) Palak

143 Which of the following leafy vegetable belongs to Leguminoceae family? da) Coriander b) Palakc) Amaranth d) Fenugreek

144 Seed rate for Amaranth is _______ Kg/ha. ca) 1 - 1.5 b) 4 - 6c) 2 - 4.5 d) 8 - 10

145 Trigonella foenum graecum is botanical name of _______. aa) Methi b) Amaranthc) Palak d) Coriander

146 Lettuce belongs to the family ___________. da) Solanaceae b) Brassicaceaec) Malvaceae d) Compositae

10. Perennial vegetables: Drumstick and Curry leaf147 Moringa oleifera is the botanical name of _____________ c

a) Curry leaf b) Lettucec) Drumstick d) Turnip

148 Murraya koengi is a botanical name of __________. ca) Drumstick b) Lettucec) Curry leaf d) Jack fruit

149 Family of curry leaf is ____________ ca) Solanaceae b) Malvaceaec) Rutaceae d) Brassicaceae

150 Family of drumstick is ___________ a

15

a) Moringaceae b) Malvaceaec) Rutaceae d) Compositae

11. Importance of ornamental gardens, Planning of ornamental gardens151 Series of arches joined together is called as______ b

a) Arbour b) Pergolac) Edge d) Hedge

152 Use of one general form of plant material in large numbers in one place is called as___ da) Axis b) Unityc) Texture d) Mass effect

153 Giving different ornamental shapes to the plant by regular training and pruning is called as______

c

a) Arbour b) Pergolac) Topiary d) Hedge

154 Public parks are considered as _____________ of cities. ba) Heart b) Lungsc) Eyes d) Mind

155 An imaginary line in any garden, around which the garden is developed with balance is called as _____________.

c

a) Focal point b) Unityc) Axis d) Texture

156 Mobility in garden can be created by _____________. aa) Water fall b) Baradaric) Statue d) Compound wall

157 An architectural feature which is a main point of attraction in garden is called as _____. ba) Axis b) Focal Pointc) Mass effect d) Texture

158 Japanese art of growing woody perennial trees in a miniature form is called as _______. aa) Bonsai b) Terrariumc) Topiary d) Pergola

12. Types and Styles of ornamental gardens159 Which of the following is the type of informal garden? a

a) Japanese garden b) Mughal gardenc) Persian garden d) French garden

160 Ponds, streams, stone lanterns and pagodas are the features of ____________ style garden.

c

a) Mughal b) Englishc) Japanese d) Persian

161 Mughal garden comes under which style? aa) Formal b) Informalc) Free-style d) none of these

162 Japanese garden comes under which style? b

16

a) Formal b) Informalc) Free-style d) none of these

163 Which of the following is the type of formal garden? ca) Japanese b) Englishc) Mughal d) None of these

13. Use of trees, shrubs, climbers, palms, house plants, and seasonal flowers in the garden

164 Which types of plants are most suitable for making hedge? ca) Climbers b) Treesc) Shrubs d) Grasses

165 The ornamental plants which are having attractive leaves are generally known as _____. ca) Shrub b) Treec) Foliage plant d) Creeper

166 Cock’s comb belongs to which family? ba) Compositae b) Amaranthaceacec) Malvaceace d) Solanaceae

167 Which of the following grass is known as doob or Hariali? ba) Poa pretensis b) Cynodon dactylonc) Zoysia matrella d) Zorsia terivifolia

168 Which of the tree produces yellow flowers? ba) Colvillea racemosa b) Peltophorum pterocarpumc) Jacranda mimosaefolia d) Cassia nodosa

169 The scientific name of chandan is... da) Poplar alba b) Michelia champakac) Morus alba d) Santalum album

170 Which of the following is not a shrub? da) Hibiscus b) Tecomac) Duranta d) Peepal

171 For creating pergola, arches and arbours which type of plants are most useful? ba) Shrubs b) Climbersc) Trees d) Annuals

14. Package of practices for rose, Jasmine, Chrysanthemum, Gladiolus, Gerbera, Marigold and Tuberose.

172 Tagetes erecta is a botanical name of ____________ ca) Rose b) Gladiolusc) Marigold d) Tuberose

173 Which one is known as queen of flowers? da) Rose b) Lotusc) Gerbera d) Chrysanthemum

174 Which flower crop is mostly grown for loose flowers? aa) Jasmine b) Gerbera

17

c) Gladiolus d) Rose175 Dr. B. P. Pal is known as father of... b

a) Gerbera b) Indian rosec) Marigold d) Hibiscus

176 Which is the best time of pruning of roses in the northern plains? ca) Jan-Feb b) March-Aprilc) Second or third week of Oct. d) None of these

177 Hybrid Tea roses are propagated by __________. ca) Cutting b) Seedc) T budding d) Suckers

178 Tuberose is propagated by__________. aa) Bulb b) Seedc) Corm d) Sucker

179 Staking and pinching are important operations in ______________. ba) Tuberose b) Chrysanthemumc) Gerbera d) Rose

180 Which of the following flower crop belongs to Iridaceae family? aa) Gladiolus b) Gerberac) Marigold d) Rose

181 Jasminum sambac is a botanical name of ___________. aa) Mogra b) Jooeec) Chameli d) Yellow jasmine

182 Removal of part of terminal growing portion of stem is called as____________. aa) Pinching b) Defoliationc) Disbudding d) Deshooting

*******************

18

Department of Horticulture,C. P. College of Agriculture, SDAU, Sardarkrushinagar

MULTIPLE CHOICE QUESTIONS

B. Sc. (Hons) AgricultureFourth Semester

HORT-4.3 (2+1)(Production Technology of Spices, Aromatic, Medicinal and

Plantation crops)

Content

Sr.

No.

Chapter Weightage

(Out of 100)

1 Division I : Importance and cultivation technology of Spices crops like ginger,

turmeric, pepper, cardamom, coriander, cumin and fenugreek.25

2 Division II : Importance and cultivation technology of plantation crops like 25

19

coconut, arecanut, betelvine, cashew, cocoa, coffee and oilpalm

3 Division III : Importance and cultivation technology of Aromatic crops like lemon

grass, citronella, palmarose, vetiver, geranium and dawana.25

4 Division IV : Importance and cultivation technology of Medicinal plants like

diascoria, rauvolfia, opium, ocimum, perwinkle, aloe, guggul, belladonna,

nuxvomica, Solanum, khasiamum , aonla, senna, plantago, stevia, coleus and

Acorus

25

20

Division I : Importance and cultivation technology of Spices crops like ginger, turmeric, pepper, cardamom, coriander, cumin and fenugreek.

S.No Question Answer

1 Plant and their products are made use as food adjuncts to add flavour or

aroma are called .........

(a)

(a) Spices (c) Aromatic plants

(b) Condiments (d) Medicinal plants

2 Plant and their products are made use as food adjuncts to add taste are

called .........

(b)

(a) Spices (c) Aromatic plants

(b) Condiments (d) Medicinal plants

3 Which among the following states is the largest area under spices crops? (c)

(a) Gujarat (c) Rajasthan

(b) Kerala (d) Punjab

4 Which among the following spices have climbing habit? (b)

(a) Coriander (c) Clove

(b) Vanilla (d) Fennel

5 Which among the following spices is a bushy growth habit? (a)

(a) Cardamom (c) Clove

(b) Fenugreek (d) Onion

6 Which among the following is a tree spices ? (a)

21

(a) Clove (c) Coriander

(b) Cardamom (d) Vanilla

7 Which among the following is perennial spice crop? (c)


(b) Fenugreek (d) Fennel

8 Which among the following spices have climbing habit? (b)


(b) Pepper (d) Fennel

9 Which among the following is not annual spice crop? (c)



10 Which among the following is biennial spice crop? (d)


(b) Fenugreek (d) onion

11 Which among the following is not a perennial spice crop? (c)


(b) Pepper (d) Nutmeg

12 Which among the following is perennial spice crop? (c)




22

(a) Nutmeg (c) Coriander



(a) Cinnamon (c) Coriander



(a) Cassia (c) Coriander


16 Which among the following countries have largest area under black pepper

cultivation in the world?

(a)

(a) India (c) Pakistan

(b) U.S.A. (d) Australia

17 The centre of origin of black pepper is............. (a)

(a) South India (c) Peru and Mexico

(b) South America (d) North India

18 Which of the following state is largest producer of black pepper (a)

(a) Kerala (c) Tamil Nadu

(b) Karnataka (d) Gujarat

19 Botanical name of black pepper is………………. (c)

(a) Elettaria cardamomum (c) Piper nigrum

(b) Zingiber officinale (d) Curcuma longa

20 Black pepper is a member of family…………………………… (c)

23

(a) Zingiberaceae (c) Piperaceae

(b) Solanaceae (d) Malvaceae

21 Which of the following is a chief constituent of black pepper? (c)

(a) Curcumin (c) Piperine

(b) Zingiberene (d) Lycopene

22 Which among the followings is not a variety of black pepper? (a)

(a) Rio-de-janeiro (c) Sreekara

(b) Mangala (d) Sreemangala

23 Ideal spacing of black pepper is…….. (a)

(a) 2.5 m X 2.5 m (c) 7.5 m X 7.5 m

(b) 1.0 m X 1.0 m (d) 2.5 m X 2.5 cm

24 Which among the following is edible part of black pepper (a)

(a) Fruits (c) Seed

(b) Flower (d) Root

25 Which among the following is known as ‘king of spices’? (c)


(b) Black Pepper (d) Nutmeg

26 Which among the followings is black pepper variety not released from IISR

- Calicut (Kerala).

(c)

(a) Subhakara (c) Panniyur -1

24

(b) Suruchi (d) Suprabha

27 Which among the followings is not a variety of black pepper? (c)

(a) Mangala (c) Himagiri


28 Balck pepper is commercially propagated by .......... (c)

(a) Grafting (c) Shoot cutting

(b) Leaf cutting (d) Root cutting

29 ‘Steeping’ is essential operation of (a)

(a) Black pepper (c) Clove

(b) Coriander (d) Fenugreek

30 Black pepper vines are trailed on supports which is known as ....... (c)

(a) Sprayer (c) Standards

(b) Carrier (d) Propagators

31 Which among the following is commonly used as standard in black pepper

cultivation.

(a)

(a) Erythrina indica (c) Elettaria cardamomum

(b) Carica papaya (d) Zingiber officinale

32 Which among the following countries have largest area under cardamom

cultivation in the world?

(a)

(a) India (c) Pakistan

(b) U.S.A. (d) Australia

33 The centre of origin of cardamom is............. (a)

25

(a) Southern India (c) Peru and Mexico

(b) South America (d) North India

34 Which of the following state is largest producer of cardamom (a)



35 Botanical name of cardamom is………………. (a)



36 Cardamom is a member of family…………………………… (a)



37 Which of the following is a chief constituent of cardamom seed? (d)


(b) Zingiberene (d) Cineol

38 Which among the followings is a variety of cardamom? (a)

(a) Mudigree-1 (c) Sreekara


39 Ideal spacing of cardamom is…….. (a)

(a) 2.0 m X 2.0 m (c) 7.5 m X 7.5 m

(b) 1.0 m X 1.0 m (d) 4.5 m X 4.5 cm

26

40 Which among the following is known as ‘queen of spices’? (b)


(b) Cardamom (d) Nutmeg

41 Which among the followings is cardamom variety released from Indian

Cardamom Research Institute, Myladumpara

(d)

(a) Subhakara (c) Panniyur -1

(b) Suruchi (d) ICRI–1

42 Which among the followings is not a variety of cardamom? (b)

(a) ICRI-2 (c) SKP-14

(b) Suruchi (d) CCS-1

43 Cardamom is commonly propagated by .......... (b)


(b) Seed (d) Root cutting

44 ‘Bleaching’ is important operation of colour preservation in ......... (a)

(a) Cardamom (c) Clove

(b) Coriander (d) Fenugreek

45 Which among the following is known as ‘green gold’? (c)


(b) Cardamom (d) Nutmeg

46 India’s rank in cardamom production in world is ........... (c)

(a) Fifth (c) First

27

(b) Sixth (d) Second

47 Botanical name of cinnamon is………………. (c)

(a) Elettaria cinnamonum (c) Cinnamomum verum

(b) Syzygium aromaticum (d) Curcuma longa

48 Cinnamon is a member of family…………………………… (d)

(a) Orchidaceae (c) Piperaceae

(b) Myrtaceae (d) Lauraceae

49 Cinnamon is commonly propagated by .......... (b)

(a) Grafting (c) Cutting

(b) Seed (d) Budding

50 Which among the following is edible part of cinnamon? (a)

(a) Bark (c) Fruit

(b) Leaves (d) Seed

51 Botanical name of clove is………………. (b)

(a) Elettaria cloveum (c) Piper nigrum


52 Clove is a member of family…………………………… (b)


(b) Myrtaceae (d) Malvaceae

53 Which of the following is a chief constituent of clove seed? (d)


28

(b) Zingiberene (d) Eugenol

54 Clove is commonly propagated by .......... (a)


(b) Seed (d) Root cutting

55 Which among the following is edible part of clove? (a)

(a) Unopened flower buds (c) Fruit

(b) Leaves (d) Seed

56 Botanical name of coriander is………………. (d)

(a) Elettaria cardamomum (c) Cuminum cyminum

(b) Trigonella foenum graecum (d) Coriandrum sativum L.

57 Coriander is a member of family…………………………… (a)

(a) Zingiberaceae (c) Apiaceae

(b) Fabaceae (d) Malvaceae

58 Which among the following is edible part of coriander (c)

(a) Stem (c) Seed

(b) Limbs (d) Root

59 The Centre of origin of coriander is ........................ (d)

(a) South East Europe (c) Mediterranean region

(b) South America (d) South East Asia

60 Coriandrum sativum L. is botanical name of .............. (d)

(a) Kasuri methi (c) Fennel

29

(b) Common methi (d) Coriander

61 Which of the following important chemical content of coriander? (d)


(b) Zingiberene (d) Linalool

62 Which of the following state is largest producer of cumin (a)

(a) Gujarat (c) Maharashtra

(b) Rajasthan (d) Kerala

63 Botanical name of cumin is………………. (c)



Cumin is a member of family…………………………… (a)

64 (a) Zingiberaceae (c) Apiaceae


65 Which of the following is responsible for aromatic fragrance of cumin (c)

(a) Piperine (c) Cuminol

(b) Cineol (d) Curcumin

66 Which among the following is a cumin variety (a)

(a) GC-4 (c) RMT- 143

(b) Rajendra Kranti (d) IC 9955

67 Seed rate of cumin is ………….. (a)

(a) 12 to 16 kg/ha (c) 50 to 60 kg/ha

30

(b) 5 to 9 kg/ha (d) 30 to 40 kg/ha

68 …………… is a serious disease of cumin (a)

(a) Wilt (c) Anthracnose

(b) Downy mildew (d) Leaf spot

69 Which among the following is edible part of cumin (c)

(a) Stem (c) Seed

(b) Flower (d) Root

70 The Centre of origin of cumin is ........................ (a)

(a) Egypt or Mediteranean region (c) Indo-Burma region

(b) South America (d) Eastern Asia

71 Which of the following state is largest producer of fennel (a)


(b) Tamil Nadu (d) Kerala

72 Botanical name of fennel is………………. (b)


(b) Foeniculum vulgare (d) Curcuma longa

73 Fennel is a member of family…………………………… (a)



74 Which of the following is responsible for aromatic fragrance of fennel (c)

(a) Piperine (c) Fennelol

31

(b) Cineol (d) Curfennel

75 Which among the following is a fennel variety (d)

(a) GC-4 (c) RMT- 143

(b) Rajendra Kranti (d) GF-11

76 Seed rate of fennel is ………….. (b)

(a) 12 to 16 kg/ha (c) 50 to 60 kg/ha


77 …………… is a common disease of fennel (a)

(a) Collar rot (c) Anthracnose

(b) Downy mildew (d) Leaf spot

78 Which among the following is edible part of fennel (c)

(a) Stem (c) Seed

(b) Flower (d) Root

79 The Centre of origin of fennel is ........................ (a)

(a) Mediteranean region (c) Indo-Burma region


80 Which of the following state is largest producer of fenugreek (b)



81 Botanical name of fenugreek is………………. (b)


32

(b) Trigonella foenum graecum (d) Curcuma longa

82 Fenugreek is a member of family…………………………… (b)



83 Which among the following is not a fenugreek variety (b)

(a) GC-4 (c) RMT- 143


84 Seed rate of fenugreek is ………….. (d)

(a) 12 to 16 kg/ha (c) 50 to 60 kg/ha


85 Which among the following plant parts is commercially used as spice in

fenugreek

(c)

(a) Stem (c) Seed

(b) Flower (d) Root

86 The Centre of origin of fenugreek is ........................ (a)

(a) South East Europe (c) Indo-Burma region


87 Trigonella corciculata is botanical name of .............. (a)

(a) Kasuri methi (c) Fennel

(b) Common methi (d) Fenugreek

88 Botanical name of turmeric is………………. (d)

33



89 Turmeric is a member of family…………………………… (a)



90 Which of the following is a chief constituents of turmeric (a)



91 Which among the followings is a famous variety of turmeric? (a)

(a) Mangala (c) Himagiri


92 Kesar & Rajapuri are the varieties (a)

(a) Turmeric (c) Clove

(b) Zinger (d) Black pepper

93 Which among the following is edible part of turmeric (a)

(a) Rhizome (c) Seed

(b) Flower (d) Root

94 Volatile oil of turmeric contains .......... (c)

(a) Curcumin (c) Turmenol


95 Turmeric is commercially propagated by (a)

34

(a) Rhizome (c) Bulbs

96 Which of the following state is largest producer of vanilla (b)



97 Botanical name of vanilla is………………. (c)

(a) Elettaria vanillaum (c) Vanilla planifolia


98 Vanilla is a member of family…………………………… (a)

(a) Orchidaceae (c) Piperaceae

(b) Myrtaceae (d) Malvaceae

99 Botanical name of zinger is………………. (b)



100 Zinger is a member of family…………………………… (a)



101 Which of the following is a chief constituents of turmeric (b)



102 Which among the followings is a famous variety of zinger? (a)

(a) Rio-de-janeiro (c) V-7

35


36

Division II : Importance and cultivation technology of plantation crops like coconut, areca nut, betel vine,

cashew, cocoa, coffee and oil palm


1 Betel vine is originated at …………………… (a)

(a) India (c) Europe

(b) West Africa (d) Africa

2 Botanical name of betel vine is………………. (b)

(a) Areca catechu (c) Cocus nucifera

(b) Piper betle (d) Piper nigrum

3 Betel vine is a member of family…………………………… (b)

(a) Palmae (c) Apiaceae

(b) Piperaceae (d) Malvaceae

4 Which among the followings is a famous variety of betel vine? (d)

(a) Tenera (c) West Cost Tall

(b) Mangla (d) Kapoori

5 Which among the following is a betel vine variety? (c)

(a) Gudanjali (c) Kapoori

(b) Chowghat Orange Dwarf (d) Mangala

6 Betel vine is commercially propagated by (c)

(a) Seed (c) Cutting

37

(b) Budding (d) Corms

7 Which among the followings is not a variety of betel vine? (b)

(a) Kapoori (c) Kallipatti

(b) Pisifera (d) Sanchi

8 Piper betle is a ………………………. (a)

(a) Vine crop (c) Shrub crop

(b) Tree crop (d) Annual crop

9 Cocoa is originated at …………………… (c)

(a) India (c) Couth America

(b) Europe (d) South Africa

10 Botanical name of cocoa is………………. (a)

(a) Theobroma cocoa (c) Cocus nucifera

(b) Elaeis guineensis (d) Anacardium occidentale

11 Cocoa is a member of family…………………………… (a)

(a) Sterculiaceae (c) Apiaceae

(b) Palmae (d) Malvaceae

12 Which among the followings is a famous variety of cocoa? (a)

(a) Criollo (c) West Cost Tall

(b) Vengurla 6 (d) Sumangla

13 Ideal spacing of cocoa planting is…….. (d)

(a) 6.0-9.0 m x 6.0-9.0 m (c) 6.0-9.0 m x 6.0-9.0 m

38

(b) 12.0-15.0 m x 12.0-15.0 m (d) 2.5-3.0 m x 2.5-3.0 m

14 Which among the following is not a cocoa variety? (c)

(a) Criollo (c) Lotan

(b) Trinitaro (d) Forastero

15 Cocoa contains ………. (c)

(a) catechin (c) Theobromine

(b) Zingiberene (d) Curcumin

16 The Commercially useful part of the cocoa tree is the …… (a)

(a) Fruit (c) Leaves

(b) Root (d) Shell

17 Cocoa is commercially propagated by (b)

(a) Tubers (c) Bulbs

(b) Seeds (d) Corms

18 Cocoa is a ……….. (a)

(a) Deciduous plant (c) Arid plant

(b) Evergreen plant (d) Aquatic plant

19 Which of the following state has largest area under betel nut cultivation? (a)

(a) Kerala (c) Karnataka

(b) Tamil Nadu (d) Andhra Pradesh

20 Botanical name of betel nut is………………. (c)

(a) Ealais guincensis (c) Areca catechu

39

(b) Piper betle (d) Cocus nucifera

21 Arecanut is a member of family…………………………… (b)

(a) Solanaceae (c) Apiaceae

(b) Palmae (d) Malvaceae

22 Which among the following present in arecanut kernel. (a)

(a) catechin (c) Cucurbitacin

(b) Zingiberene (d) Curcumin

23 Which among the followings is a famous variety of arecanut? (c)

(a) Tenera (c) Sumangala

(b) Pisifera (d) Dura

24 Ideal spacing of arecanut is…….. (a)

(a) 2.7 m x 2.7 m (c) 2.7 cm x 2.7 cm

(b) 8.7 m x 8.7 m (d) 2.7 km x 2.7 km

25 Which among the following variety of arecanut introduced from China ? (c)

(a) SAS 1 (c) Managala

(b) Sreemanagala (d) Sumanagala

26 For propagation of arecanut select seeds having ………….weight. (c)

(a) 5-10 g (c) above 35 g

(b) 15-20 g (d) above 35 mg

27 Which among the following is edible part of arecanut (c)

(a) Stem (c) Nut

40

(b) Flower (d) Root

28 Arecanut is commercially propagated by (b)

(a) Rhizome (c) Bulbs

(b) Seed (d) Corms

29 Which among the followings is a famous variety of arecanut? (a)

(a) Sreemangala (c) Pisifera

(b) Dura (d) V-4

30 Which among the following is a common physiological disorder of

Areanut?

(a)

(a) Nut Splitting (c) Hollow heart

(b) Black tip (d) Greening

31 Which among the following is a physiological disorder of Areanut? (a)

(a) Hidimundige (c) Hollow heart

(b) Black tip (d) Greening

32 Koleroga fruit rot of arecanut caused by ................... (a)

(a) Phytophthora sp (c) Alternria sp.

(b) Cercospora sp. (d) Xantomonas sp.

33 For preparation of Kalipak supari harvest …………………. (a)

(a) 6-7 month old fruits (c) 15-18 month old fruits

(b) 1-2 month old fruits (d) 3-4 month old fruits

34 For preparation of Chali supari harvest …………………. (a)

41

(a) 9 month old fruits (c) 18 month old fruits

(b) 1month old fruits (d) 3 month old fruits

35 The leading country in cashew production in the world is ……. (a)

(a) India (c) Philippines

(b) Indonesia (d) Sri Lanka

36 India’s rank in cashew growing area is …………. (a)

(a) First (c) Fourth

(b) Second (d) Third

37 Cashew is originated at …………………… (c)

(a) South East Asia (c) South Eastern Brazil

(b) West Africa (d) South Africa

38 Botanical name of cashew is………………. (d)

(a) Coffea Canephora (c) Cocus nucifera


39 Cashew is a member of family…………………………… (b)


(b) Anacaridaceae (d) Malvaceae

40 Which among the followings is a famous variety of cashew? (a)

(a) Vengurla 4 (c) West Cost Tall

(b) Dura (d) Sumangla

41 Ideal spacing of cashew variety is…….. (c)

42

(a) 6.0-9.0 m x 6.0-9.0 km (c) 6.0-9.0 m x 6.0-9.0 m

(b) 12.0-15.0 m x 12.0-15.0 m (d) 1.0-2.5 m x 1.0-2.5 m

42 Which among the following is a cashew variety? (a)

(a) Vengurla 6 (c) Lotan


43 In Goa, Feni (liquor) is prepared from ……… (a)

(a) Cashew apple (c) Cashew leaves

(b) Cashew nut (d) Cashew roots

44 The edible part of the cashew tree is the …… (a)

(a) Kernel (c) Leaves

(b) Root (d) Shell

45 Cashew is commercially propagated by (a)

(a) Seeds (c) Bulbs

(b) Leaves (d) Corms

46 Who introduced cashew crop in India (a)

(a) Portugase (c) British

(b) Mugal (d) French

47 Who introduced coffee in India (a)

(a) Baba Badan (c) British

(b) Baber (d) Timur

48 India’s rank in coffee growing area is …………. (c)

43

(a) First (c) Sixth


49 Coffee is originated at …………………… (b)

(a) South East Asia (c) North Europe

(b) Ethiopia (d) South Africa

50 Botanical name of Arabian coffee is………………. (a)

(a) Coffea arabica (c) Cocus nucifera

(b) Coffea Canephora (d) Anacardium occidentale

51 Coffee is a member of family…………………………… (d)


(b) Anacaridaceae (d) Rubiaceae

52 Which among the followings is a famous variety of coffee? (a)

(a) S-795 (c) West Cost Tall

(b) Sreerekha (d) Sumangla

53 Ideal spacing of Robusta coffee variety is…….. (d)

(a) 10.0-12.0 m x 10.0-12.0 m (c) 6.0-8.0 m x 6.0-8.0 m

(b) 1.0-1.5 m x 1.0-1.5 m m (d) 2.5-4.0 m x 2.5-4.0 m

54 Which among the following is a coffee variety? (c)

(a) Gudanjali (c) Blue Mountain


55 Ideal spacing of Arabica coffee is…….. (d)

44

(a) 10.0 m x 10.0 m (c) 6.0 m x 6.0 m

(b) 1.0 m x 1.0 m (d) 2.5 m x 2.5 m

56 Which among the following is edible part of coffee (a)

(a) Beans (c) Leaves

(b) Fruits (d) Roots

57 Coffee is a ………….. crop (b)

(a) Annual crop (c) Arid crop

(b) Perennial crop (d) Biennial crop

58 Which among the followings is not a variety of coffee? (c)

(a) Selection- 8 (c) Sumangala

(b) Selection-9 (d) Cauvery

59 Which among the following is the ‘Tree Coffee’ (c)

(a) Coffea arabica (c) Coffea liberica

(b) Coffea Canephora (d) Coffea excelsa

60 Andhra Pradesh occupy mainly……………coffee species (a)

(a) Coffea arabica (c) Coffea liberica

(b) Coffea Canephora (d) Coffea excelsa

61 Edible oil of oil palm is also known as …….. (a)

(a) Palm oil (c) Leaf oil

(b) Essential oil (d) Non edible oil

62 Oil palm is originated at …………………… (b)

45


(b) West Africa (d) South Africa

63 Botanical name of oil palm is………………. (b)



Oil palm is a member of family…………………………… (a)

64 (a) Palmae (c) Apiaceae


65 Which among the followings is a famous variety of oil palm? (a)

(a) Tenera (c) West Cost Tall

(b) Mangla (d) Sumangla

66 Which among the following is a oil palm variety? (c)

(a) Gudanjali (c) Dura


67 Ideal spacing of oil palm planting is…….. (a)

(a) 9.0 m x 9.0 m (c) 6.0 m x 6.0 m

(b) 12.0 m x 12.0 m (d) 2.5 m x 2.5 m

68 Oil palm is commercially propagated by (a)

(a) Seed (c) Bulbs

(b) Budding (d) Corms

69 Which among the followings is not a variety of oil palm? (c)

46

(a) Tenera (c) Sumangala

(b) Pisifera (d) Dura

70 Oil palm is a ………………………. (a)

(a) cross pollinated plant (c) Often pollinated plant

(b) Self pollinated plant (d) Aromatic plant

71 The leading country in coconut production in the world is ……. (a)

(a) India (c) Philippines

(b) Indonesia (d) Sri Lanka

72 India’s rank in coconut growing area is …………. (d)

(a) First (c) Fourth


73 Coconut is originated at …………………… (a)


(b) South America (d) South Africa

74 Which of the following state has largest area under coconut cultivation? (a)

(a) Kerala (c) Karnataka

(b) Tamil Nadu (d) Andhra Pradesh

75 Botanical name of coconut is………………. (c)


(b) Ealais guincensis (d) Anacardium occidentale

76 Coconut is a member of family…………………………… (a)

47



77 Which among the followings is a famous variety of coconut? (c)

(a) Mangala (c) West Cost Tall

(b) Sreelata (d) Sumangla

78 Ideal spacing of tall coconut variety is…….. (a)

(a) 7.5 m x 7.5 m (c) 6.0 m x 6.0 m

(b) 12.0 m x 12.0 m (d) 2.5 m x 2.5 m

79 Which among the following is not a coconut variety? (d)

(a) Gudanjali (c) Lotan


80 Ideal spacing of tall type coconut is…….. (c)

(a) 7.5 m x 7.5 m (c) 6.0 m x 6.0 m

(b) 12.0 m x 12.0 m (d) 2.5 m x 2.5 m

81 …………… is a serious pest of coconut (a)

(a) Red palm weevil (c) Fruit fly

(b) Beetle (d) Stone borer

82 Which among the following is edible part of coconut (c)

(a) Exocarp (c) Endosperm

(b) Mesocarp (d) Endocarp

83 Coconut is a ………….. crop (a)

48

(a) Monoecious (c) Arid crop

(b) Dioecious (d) Deciduous

84 Which among the following is also call ‘Tree of heaven’ (c)

(a) Cocoa (c) Coconut

(b) Cashew (d) Arecanut

85 Coconut is commercially propagated by (a)

(a) Seed (c) Bulbs

(b) Grafting (d) Corms

86 Which among the followings is a famous variety of coconut? (a)

(a) Chowghat Green Dwarf (c) Sumangala

(b) Sreelata (d) V-7

87 The hardened white endosperm is called ………………………. (c)

(a) Pulp (c) White meat

(b) Seed (d) Apple

88 The hard endocarp of coconut used as a fuel is called (c)

(a) Embryo (c) Shell

(b) Bark (d) Fibre

49

Division III : Importance and cultivation technology of Aromatic crops like lemon grass, citronella, palmarose,

vetiver, geranium and dawana

1 Which of the following state is largest producer of lemon grass (d)



2 Botanical name of lemon grass is………………. (b)

(a) Elettaria cardamomum (c) Cymbopogon fIexuosus

(b) Trigonella foenum graecum (d) Curcuma longa

3 Lemon grass is a member of family…………………………… (b)

(a) Zingiberaceae (c) Gramineae


4 Which among the following is a lemon grass variety (b)

(a) GC-4 (c) RRL – 16


5 Which among the following is known as ‘Kochin oil’ (c)

(a) Vativer (c) Palmarosa

(b) Lemon grass (d) Rose

6 Which among the following plant parts of lemon grass is commercially used for aromatic purpose

(c)

(a) Stem (c) Leaves

(b) Flower (d) Root

7 The Centre of origin of lemon grass is ........................ (c)

(a) Brazil (c) India

(b) South America (d) Sri Lanka

50

8 Citronella is propagated through….. (d)

(a) Roots (c) Leaves

(b) Seeds (d) Slips

9 Botanical name of Java citronella is………………. (a)

(a) Cymbopogan winterianus (c) Cymbopogon fIexuosus

(b) Cymbopogan nardus (d) Curcuma longa

10 Citronella is a member of family…………………………… (b)

(a) Zingiberaceae (c) Gramineae


11 Which among the following is a citronella variety (b)

(a) GC-4 (c) KS – CW – SI


12 Which among the following plant parts of citronella is commercially used for aromatic purpose

(c)

(a) Stem (c) Leaves

(b) Flower (d) Root

13 The Centre of origin of citronella is ........................ (d)

(a) Brazil (c) India

(b) South America (d) Ceylon

51

Division IV : Importance and cultivation technology of Medicinal plants like diascoria, rauvolfia, opium,

ocimum, perwinkle, aloe, guggul, belladonna, nuxvomica, Solanum, khasiamum , aonla, senna, plantago,

stevia, coleus and Acorus.


1 Botanical name of Guggal is………………. (b)


(b) Commiphora wightii (d) Curcuma longa

2 Guggal is a member of family…………………………… (b)


(b) Burseraceae (d) Malvaceae

3 Which among the followings is threatened plant and is included in the

Red Data Book (IUCN),

(c)

(a) Aloe (c) Indian bedellium

(b) Cumin (d) Psyllium

4 Which among the following has medicinal value in Guggal (c)

(a) Bark (c) oleo gum resin

(b) Seed (d) Fruit

5 The Centre of origin of Guggal is ........................ (d)

(a) South East Europe (c) Australia

(b) South America (d) Asia & Africa

6 Botanical name of psyllium is………………. (b)


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(b) Plantago ovata (d) Curcuma longa

7 Psyllium is a member of family…………………………… (b)


(b) Plantaginaceae (d) Malvaceae

8 Which among the following is not a psyllium variety (b)

(a) GC-4 (c) RMT- 143

(b) Niharika (d) IC 9955

9 Seed rate of psyllium is ………….. (b)

(a) 16 kg/ha (c) 60 kg/ha

(b) 4 kg/ha (d) 30 kg/ha

10 Which among the following plant parts has medicinal value in Psyllium (c)

(a) Stem (c) husk

(b) Flower (d) Root

11 The Centre of origin of psyllium is ........................ (c)

(a) South East Europe (c) West India


12 Botanical name of Aloe vera is………………. (c)

(a) Elettaria cardamomum (c) Aloe barbadensis


13 Aloe vera is a member of family…………………………… (b)


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(b) Liliaceae (d) Malvaceae

14 Aloe is commonly propagated through (c)

(a) Seed (c) Roots

(b) Suckers (d) Fruits

15 Which among the following has medicinal value in Aloe vera (c)


(b) Seed (d) Fruit

16 The Centre of origin of Aloe vera is ........................ (d)

(a) India (c) Australia

(b) South America (d) Europe & Africa

17 Botanical name of Senna is………………. (c)

(a) Elettaria cardamomum (c) Cassia angustifoila


18 Senna is a member of family…………………………… (b)



19 Senna is commonly propagated through (a)

(a) Seed (c) Roots


20 Which among the following has medicinal value in Senna (c)

(a) Bark & root (c) oleo gum resin

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(b) Seed and leaves (d) Fruit & stem

21 The Centre of origin of Senna is ........................ (d)


(b) South America (d) South Africa

22 Botanical name of Basil is………………. (d)

(a) Elettaria cardamomum (c) Cassia angustifoila

(b) Commiphora wightii (d) Occimum basilium

23 Basil is a member of family…………………………… (d)


(b) Fabaceae (d) Lamiaceae

24 Basil is commonly propagated through (a)

(a) Seed (c) Roots


25 Which among the following has medicinal value in Basil (c)

(a) Bark & root (c) oleo gum resin

(b) Leaves and inflorescence (d) Fruit and stem

26 Solanum khasianum is a member of family…………………………… (d)


(b) Fabaceae (d) Solanaceae

27 Solanum khasianum is commonly propagated through (a)

(a) Seed (c) Roots

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28 Solanum khasianum is originated at (a)

(a) India (c) Brazil

(b) Pakistan (d) Sri Lanka

29 Botanical name of Anola is ………..

(a) Emblica Officinalis (c) Cassia angustifoila (a)

(b) Commiphora wightii (d) Occimum basilium

30 Emblica Officinalis is a member of family…………………………… (a)

(a) Euphorbiaceae (c) Apiaceae

(b) Fabaceae (d) Solanaceae

31 Euphorbiaceae is commonly grown for …….. (a)

(a) Seed (c) Roots


32 Botanical name of periwinkle is………………. (c)

(a) Elettaria cardamomum (c) Catharanthus roseus


33 Periwinkle is a member of family…………………………… (d)


(b) Fabaceae (d) Apocynaceae

34 Periwinkle is commonly propagated through (a)

(a) Seed (c) Roots

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35 Botanical name of belladonna is………………. (c)

(a) Elettaria cardamomum (c) Atropa belladonna


36 Belladonna is a member of family…………………………… (b)

(a) Zingiberaceae (c) Solanaceae


37 Which among the following has medicinal value in Belladonna (c)


(b) Leaves and roots (d) Fruit & stem

38 The Centre of origin of Belladonna is ........................ (c)


(b) Europe (d) South Africa

39 Botanical name of belladonna is………………. (c)

(a) Elettaria cardamomum (c) Withania Somnifera


40 Belladonna is a member of family…………………………… (c)

(a) Zingiberaceae (c) Solanaceae


41 Botanical name of sarpgandha is………………. (d)

(a) Elettaria cardamomum (c) Withania Somnifera

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(b) Commiphora wightii (d) Rauvolfia serpentina

42 Belladonna is a member of family…………………………… (c)

(a) Zingiberaceae (c) Apocynaceae


58

Multiple Choice Questions of

Hort 5.4 (1+1)

Processing and Value Addition of Horticultural Crops

59

CHAPTERIMPORTANCE OF PHT OF HORTICULTURAL CROPS

1 Contribution of horticultural sector in GDP of total agriculture is_________a >20 % b >11% Cc >30% d >65%

2 Fruit and vegetable called as protective food due to presence of __________ Da Carbohydrate b Fatsc Cellulose d Vitamins & Minerals

3 As per RDA mentioned by ICMR an adult should consume __________fruits daily Ba 100 g b 200 gc 300 g d 400 g

4 As per RDA mentioned by ICMR an adult should consume __________vegetable daily Ca 100 g b 200 gc 300 g d 400 g

5 In India only ……….. of total production of fruits & vegetable used in processing industry. Ba 1.1 % b 2.2 %c 3.3 % d 4.4 %

6 PH losses in fruit and vegetable ranges from________ Da 5 – 10 % b 10 – 15 % c 15 – 20 % d 20 – 40%

7 Mechanical injury and losses includes _________ Aa Bruising b Microbialc Respiration d Transpiration

8 Major cause of PH losses in _________ Da Lack of infrastructure b Lack of knowledge her c Carelessness of farmer d All above the above

CHAPTERMaturity indices. Harvesting and post harvest handling of fruits and vegetables

9 Among the following, which one is having maximum PH losses ? Aa Papaya b Apple c Grape d Garlic

10 Which rite have maximum PH losses ? Ca Farmer’s field b Packaging c Marketing d None

11 In what terms , we can explain the PH losses ? Ca Nutritional b Economic c Both ‘a’&’b’ d None of them

12 Horticultural crops are ________entity even often harvest. Aa Living b Non-livingc Both ‘a’&’b’ d NOTA

13 By which technique, PH loss can be minimize? Da Waxing b Evaporative cool storagec Pre-packaging d All of them

14 In which system, fruit and vegetable remains at low temperature from farm to consumer? Da CA storage b Evaporative cool storage c Cold storage d Cold chain

15 What comes after maturity? Ba Physiological maturity b Ripening c Senescence d None of them

16 The harvesting stage of commodity required by market is called as ______ Ca Horticultural maturity b Physiological maturity c Commercial maturity d None of them

17 For long distant market, muskmelon should be harvested at A

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a Half slip stage b Full slip stagec No slip stage d ¾ slip stage

18 ‘Tapka’ is a common maturity index of _______ Ba Banana b Mango c Sapota d Pomegranate

19 Angularity is a common maturity index of _______ Aa Banana b Mango c Lime d Guava

20 Usually vegetables should be harvested at ________ Aa Tender stage b Physiological maturity stagec Seed development stage d Ripening stage

21 Flattening of eye is a maturity index of __________ Da Mango b Sapota c Litchi d Pineapple

22 Custard apple is a ________ fruit. Aa Climacteric b Non- climacteric C Both ‘a’& ‘b’ d None of them

23 DFFB refers to Ca Date from floral bloom b Days from floral bloom c Days from full bloom d Days from floral burst

24 DFFB and Heat unit and calendar date are ________ Da Visual b Chemical c Physiological d Computational

25 TSS is measured by _________ Ba Reflactometer b Refractometer c Referencemeter d Refinmeter

26 What is appropriate maturity index of cauliflower ? Ca Bud should be compact b Head should be compactc Curd should be compact d Knob should be compact

27 Select out the old one? Da Mango b Banana c Sapota d Date palm

28 By maturity indices , we can judge the right stage of ________ Aa Harvesting b Packing c Ripening d Marketing

29 Delayed harvesting of radish may cause_______ physiological disorder Da Forking b Splitting c Cracking d Pithyness

30 Which one is more efficient? Ba Hand harvesting b Machine harvesting c Both ‘a’ & ‘b’ are same d NOTA

31 Crops have nature of staggered harvesting should be harvested by which mean? Aa Manual harvesting b Mechanical harvesting c Both ‘a’ &‘b’ d NOTA

32 Curing is important PH operation of _______ Da Onion b Potatoc Colocasia d All above them

33 Ambient condition means _________ Da Low temp. b Freezing temp.c Zero energy storage d Room temp.

CHAPTER –Maturity and ripening process. Factors affecting ripening of fruits, and

vegetables

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Pre harvest factors affecting quality on post harvest shelf life of fruits and vegetables. Factors responsible for deterioration of harvested fruits and

vegetables. Chemicals used for hastening and delaying ripening of fruits and vegetables. Various methods of packing, packaging materials and transport. Packing technology for export Fabrication of types of containers, cushioning material, vacuum packing, poly shrink packing, specific packing for export

34 Ripening is ___________a Phenotypically programmed stage b Genetically programmed stage Bc Physiologically programmed stage d NOTA

35 Apple is ___________fruit Ba Climacteric b Non - Climactericc Semi Climacteric d Half Climacteric

36 Pomegranate is ___________fruit Ba Climacteric b Non - Climactericc Semi Climacteric d Half Climacteric

37 The word ‘mature’& ‘ripe’ are same for________ commodity. Ba Climacteric b Non - Climactericc Semi Climacteric d Half Climacteric

38 Climacteric fruit should be harvested at__________ Aa Mature stage b Ripening stage c Senescence stage d Tender stage

39 There is a sudden upsurge in _______rate in climacteric fruits Aa Respiration b Transpiration c Evaporation d Photosynthesis

40 Cell wall of fruit and vegetable are consists of_________ substances. Ca Starch b Fats c Pectic d Acidic

41 From maturity to ripening ,organic acid content of fruit and vegetable _______ Aa Decreases b Increases c Remain same d NOTA

42 From maturity to ripening , chlorophyll content of fruit and vegetable _______ Aa Decreases b Increases c Remain same d None of them

43 With the advancement of maturity period the __________ Aa Starch converts into sugar b Sugar converts in starchc Sugar converts into protein d Sugar converts into cellulose

44 Precursor of ethylene is __________ Ca Tryptophan b Zincc Methionine d Ascorbic acid

45 During ripening of climacteric fruits, climacteric peak attained very fast , if temperature is _______ Da Very low b Low c Moderately low d High

46 Which can be used as ethylene absorbent? Da MH b 2,4-Dc 2,4,5-T d KMnO4

47 Which one use to checks the sprouting of onion during storage? Aa MH b 2,4-Dc 2,4,5-T d KMnO4

48 How many molecular of CO2 &H2O will be released from 1molecule of glucose (C6H12O6), during respiration process?

D

a 1 b 2c 3 d 6

49 Which gas is reduced during controlled atmosphere storage? B

62

a Nitrogen b Oxygen c CO2 d Inert gases

50 Higher density of stomato may cause ___________ ripening. Aa Accelerated b Delayed c Constant d NOTA

51 Which variety of tomato has very long ______ shelf life. Da Vaishali b Gujarat Tomato-2c Anand Tomato -2 d Flvr Savr

52 Pre –cooling ________shelf life Aa Improves b Reduce c Does not effect d NOTA

53 Sugar-starch conversion in plant is governed by_________ enzyme. Ba Phenolose b Amylase c Pectase d Methylase

54 Auxins are usually breakdown by enzyme ………………….. Aa peroxidese (Oxidases) b Pectasec Amylase d Pectinase

55 Accumulation of ________ is closely associated with ripening Ca IBA b MBAc ABA d EBA

56 Pre-cooling preserve the product by__________ Da Inhibiting growth of microbes b Restricting of enzymatic activitiesc Inhibit water loss d AOTA

57 Cushioning material is ________ Ba A packaging material b To fix the commodity inside packages c Used in CA packaging d Used in MA packaging

58 CFB boxes refers to ___________ Aa Corrugated fiber board boxes b Compared fiber board boxesc Compressed fiber board boxes d Curing fiber board boxes

59 Which is most commonly used material in making pallets? Ca GI pipe b Card board c Wood d HDPE

60 In hydro-cooling, _______is used to lowering the temperature. Aa Cold water b Icec Steam d Air

61 In pre-cooling _________is removed? Ba Commodity heat b Field heat c Atmospheric heat d Processed heat

62 Activity of enzymes in maximum at ________ Ca 80C b 280Cc 380C d 480C

63 Oxidation of phenolic substances may cause ________ Ca Browning b Blackening c Greening d De-greening

64 CFTRI is located at ……….. Ca Bengaluru b New Delhic Mysore d Solan

65 Deterioration rate is directly proportional Ca Rate of respiration b Rate of transpiration c Both ‘a’ & ‘b’ d NOTA

66 Pre-cooling refers to the cooling of fruit & vegetable ………….. Ba Immediately before harvest b Immediately after harvest c During storage d During marketing

63

67 Ethylene scavenger is _________a To minimize C2H4 b To increase C2H4 Ac To minimize acetylene d To increase acetylene

68 Which one is used as ethylene scavenger?a SO2 b MCP Bc C2H2 d NOTA

69 Which one is more accurate in terms of air in storage? a MA b CA Bc Evaporative d NOTA

CHAPTERPrinciples & Methods of preservation

70 Basically how many principles are involved in preservation of F&V? Ca 1 b 2c 3 d 4

71 Which one is not a principle of preservation? Da Prevention or delay of microbial

damageb Prevention or delay of self-decomposition

c Prevention of mechanical injury d Prevention or delay of harvesting technique72 Asepsis mean…… A

a Absence of infection b Absence of respiration c Absence of transpiration d Absence of mechanical damage

73 Removal of microbes is done by …. Ba Asepsis b Filtration c Pasteurization d Sterilization

74 Which one is not considered as a method of preservation by heat? Da Canning b Pasteurization c Sterilization d Irradiation

75 Which one is more thermo resistant? Ca Yeast b Mouldc Bacteria d AOTA

76 Pasteurization is done ……100oC. Aa Below b Atc Above d NOTA

77 Sterilization is done ……100o C. Ca Below b Atc Above d NOTA

78 Complete killing of microbes is done by….. Ba Pasteurization b Sterilizationc Freezing d Chilling

79 Pasteurization is done in …. Aa Fruits b Vegetablec Pulses d Spices

80 Sterilization is done in Ba Fruit b Vegetablec Pulses d Spices

81 Most of the bacteria can not survive in ……..media. Aa Acidic b Alkalinec Saline d neutral

82 Among the following which one is most difficult to control? Aa Bacteria b Yeast c Mould d NOTA

83 By which method juices are clarified?

64

a Carbonation b Fermentation Dc Canning d Filtration

84 In carbonation which gas is used? Aa CO2 b Co c C2H4 d Ch4

85 At what concentration…….. of CO2, microbial activity will be completely inhibited? Ca 12.6 g/l b 13.6 g/lc 14.6 g/l d 15.6 g/l

86 At what concentration, sugar will act as a preservative? Ba 62% b 66%c 52% d 56%

86 Sugar works on the principle of ……. to preserve the fruit & vegetables. Ba Diffusion b Osmosis c Fermentation d Filtration

87 Jam & jelly are preserve by … Ca Salt b Citric acid c Sugar d Co2

88 ….. per cent acetic acid acts as a preservative. Ba 1 b 2c 3 d 4

89 Vine & beer are preserved by Ca Sugar b Saltc Fermentation d Carbonation

90 Decomposition of carbohydrate by microbes or enzymes is called as….. Ca Carbonation b Carbohydration c Fermentation d Irradiation

91 Chemical preservative have inhibitory action against microbes due to ……. Da Interfering the cell division b Interfering the permeability of cell membranec Interfering the enzyme activity d AOTA

92 Active ingredient of KMS is Ba S2O b SO2

C SO d SOS93 Active ingredient in Na benzoate is B

a Na benzene b Benzoic acid c Benzene cloride d Benzene acid

94 KMS is used in …….. products Ba coloured b Non –colouredc Both a & b d NOTA

95 Na benzoate is used in …… products. Aa coloured b Non – colouredc Both a & b d NOTA

96 Na benzoate …….. times soluble in water then benzoic acid Ba 150 b 170c 190 d 200

97 Which one will be used as preservative in products of phalsa & jamun products? Ba KMS b Na benzoatec Suger d CO2

98 At what concentration, salt act as a preservative? Ca 2-5% b 8-10%c 15-25% d 45-55%

99 Oil in pickles, produces ________condition. Ba Aerobic b Anaerobic c Favorable d NOTA

65

100 Which one is an antibiotic, used in preservation of fruit and vegetables? Da Subtilin b Pimaricin c Nisin d All of them

101 Another name of cold sterilization is ___________ Aa Irradiation b Chilling preservation c Cryogenic preservation d Freezing preservation

ChapterDrying & Dehydration. Fermented & unfermented beverages

102 Which method of preservation of Fruit & Vegetable considered as an age old practice? Aa Draying b Dehydrationc Canning d Fermented bevearges

103 Removal of water applies to the term……….. Ca Draying b Dehydrationc both ‘a’ & ‘b’ d NOTA

104 Relationship between moisture content of commodity and temperature is known as … Ba Aerometric relationship b Psychometric relationshipc Barometric relationship d Mosair relationship

105 Which one need more space? Aa Draying b Dehydrationc both ‘a’ & ‘b’ d NOTA

106 Which process is more rapid? Ba Draying b Dehydrationc both ‘a’ & ‘b’ d NOTA

107 Which method is affected by climate or season? Aa Draying b Dehydrationc both ‘a’ & ‘b’ d NOTA

108 Which one needs more temperature for dehydration? Aa Fruits b Vegetablesc Same in F & V d NOTA

109 Residual moisture content in fruits should not be more than ……… per cent after dehydration. Ca 2-4 b 6-8c 10-12 d 10-20

110 During dehydration process, which is required blanching? Ba Fruits b Vegetablesc both ‘a’ & ‘b’ d NOTA

111 Residual moisture content in vegetables should not be more than ……… per cent after dehydration. Ba 2-4 b 6-8c 10-12 d 10-20

112 During dehydration process, sulphuring is done at the rate of ….… kg Sulphur per tonnes of fruits or vegetables.

D

a 1.0 to 1.2 b 1.2 to 1.5 c 1.5 to 1.8 d 1.8 to 3.6

113 Equalization of moisture in bins is called as ……….. Ba Equilibrium b Sweatingc Eqhumidity d NOTA

114 Synthetic drinks contain ……………. % fruit pulp. Aa 0 b 1c 5 d 10

115 Unfermented beverages do not go under…………… fermentation. Ba Acidic b alcoholicc organic d inorganic

116 In fermented beverages which microbe is helpful?

66

Ca Mould b bacteriac yeast d NOTA

117 RTS means…………… Ca Raw To Save b Ready To Statec Ready To Serve d Ready To Select

118 Which one is not common step in India while preparing unfermented beverages? Ca Filtration b Settlingc Deaeration d Fortification

119 To enhance the nutritive value, which step is followed? Da Filtration b Settlingc Deaeration d Fortification

120 Complete removal of all suspended material from juice is known as …………….. Ca Filtration b Settlingc Clarification d Fortification

121 Which method is used for clarification of juice? Da Settling b Filterationc Freezing d AOTA

122 Sweetened juice contains…………… % fruit juice. Ba 75 b 85c 95 d 100

123 Cordial should have ……….. % fruit juice. Ba 5 b 15c 25 d 35

124 Which products have 25% fruit juice in final products as per FPO? Da Fruit syrup & Crush b Fruit syrup & squashc Crush & squash d AOTA

125 Which one is the oldest example of fermented beverage? Aa Grape wine b Apple winec Citrus wine d Berry wine

126 Which type of wine contains CO2 ? Aa Sparkling wine b Still Winec Fortified wine d AOTA

127 Aging is an important operation of ………………………… beverage. Aa Fermented b Unfermentedc Sweetened d AOTA

128 To crush the fruits, which one is used? Ba Squeezer b Basket pressc Crown cooking machine d AOTA

129 Syphoning off the fermented wine to separate it from the solid deposits is known as …………… Ca Filtration b Finingc Racking d Crushing

130 Champaign is prepared from …………. variety of grapes. Ca Chardonnay b Pinot Noirc Both ‘a’ & ‘b’ d NOTA

131 Port wine is associated with country…………………… Ba France b Portugalc Spain d Ireland

132 Tokay is a famous fortified wine made in ………………….. Ba France b Spainc Portugal d Hungary

133 Wine made from ‘Pears’ is known as ………………………… Aa Perry b Peruc Pire d Piru

67

134 ‘Nira’ is prepared form …………………….. Da Cashew apple b Applec Pears d Palm tree

135 Feni is prepared from …………………………….. Aa Cashew apple b Cashew nutc Cashew leaves d Cashew roots

136 Cidar is a product of …………………………….. Ba Cashew apple b Applec Pear d Almond

137 Vinegar word is originated from ………………………… language. Ba Chinese b Frenchc Spanish d Latin

138 Oldest fermented product to mankind is ………………………………… Aa Vinegar b Vinec Cidar d Sweetened juice

ChapterJam, Jelly, Marmalade, Preserve, Candy, crystallized & glazed fruits

139. Jam contains ………………….. ˚ brix TSS. BA.) 65 B.) 68C.) 72 D.) 75

140. End point of TSS reaches at …………………… ˚C temp. CA.) 100 B.) 102C.) 105 D.) 108

141. Crystallization is a problem associated with ………………………. AA.) Jam B.) SquashC.) Pickle D.) Vinegar

142. Which acid is added in jam recipe? AA.) Citric B.) AscorbicC.) Malic D.) Vinegar

143. Which one is a semi – solid product? BA.) Jam B.) JellyC.) Vinegar D.) Squash

144. Which component is most important in jelly making? AA.) Pectin B.) AcidC.) Sugar D.) TSS

145. In the jelly sugar is added on the basis of …………… BA.) TSS B.) PectinC.) Acid D.) AOTA

146. Pectin is measured by …………….. BA.) Refractometer B.) JelmeterC.) Lysimeter D.) Luxmeter

147. TSS in final Jelly should be……………………… ˚ brix. AA.) 65 B.) 68C.) 72 D.) 75

148. Synresis or weeping is a disorder of …………………………………. BA.) Jam B.) JellyC.) Pickle D.) Cidar

149. Pectin is present in the form of ……………………………………….. in fruits. BA.) Na pectate B.) Ca pectateC.) K pectate D.) Carboxypectate

150. A product in which fruit slices or its shredded peels are suspended is called as ………………..

68

CA.) Jam B.) JellyC.) Marmalade D.) AOTA

151. To prevent shrinking of fruits, ………………… should be done while making preserve. AA.) Blanching B.) ExhaustingC.) Cleaning D.) NOTA

152. Among the following, which method of preserve making is better for colour& flavour retention? BA.) Rapid B.) SlowC.) Both ‘a’ & ‘b’ are same D.) NOTA

153. Final TSS of preserve should be ……………… % BA.) 65 B.) 70C.) 75 D.) 80

154. Which product is impregnated in sugar syrup? AA.) Preserve B.) CanndyC.) Crystallized Fruits D.) NOTA

155. Final TSS of Candy is ………………………… % CA.) 65 B.) 70C.) 75 D.) 80

ChapterPickle & Canning

156. Preservation of food in common salt or in vinegar is known as ………………………… AA.) Pickling B.) FermentationC.) Canning D.) NOTA

157. Which one plays role in pickling process? AA.) Lactic Acid bacteria B.) Acetic Acid bacteriaC.) Ascorbic Acid bacteria D.) Citric Acid bacteria

158. LA bacteria can grow in ………………………… % salt cone. AA.) 8 – 10 B.) 12 – 15C.) 15 - 18 D.) 18 - 20

159. Sugar solution is referred as ………………………………A.) Syrup B.) Sugary AC.) Jaggery D.) Brine

160. Salt solution is referred as …………… DA.) Syrup B.) SugaryC.) Jaggery D.) Brine

161. Amount of acetic acid in vinegar is expressed as ………………………………………. CA.) Syrup strength B.) Brine strengthC.) Grain strength D.) Acid strength

162. Malt vinegar is prepared from ………………………. CA.) Wheat B.) PotatoC.) Barley D.) Spirit

163. Blackening in pickles due to ……………………………………. AA.) Iron B.) CopperC.) Aluminum D.) Wood

164. Flower head of clove contains ……………….. that cause black neck ring in sauce / ketchup. BA.) Pectin B.) TanninC.) Polypherools D.) Citric acid

165. Which equipment / utensils should be used while processing? CA.) Fe B.) CuC.) SS D.) GI

166. TSS of sauce is 30% while that of ketchup is ………………….. % BA.) 25 B.) 28C.) 30 D.) 32

167. Black neck is a common problem of

69

DA.) Jam B.) JellyC.) Vinegar D.) Sauces

168. Canning is also known as …………….. CA.) Canning B.) ProcessingC.) Appertization D.) Blanching

169. Canning invented by ………………………. DA.) Flemming B.) SadingtonC.) Needham D.) Appert

170. Canning works on principle of …………………. BA.) Freezing B.) HeatC.) Fermenting D.) NOTA

171. Potato & Tomato are peeled by ……………….. peeling. BA.) Hand B.) StemC.) Mechanical D.) Lye

172. Lye solution is ………………………………… AA.) Caustic soda B.) Carbonic sodaC.) Washing soda D.) NOTA

173. Flame peeling is used to peel the ……………… CA.) Potato & Tomato B.) Carrot & radishC.) Onion & Garlic D.) Apple & Cherries

174. Blanching is also known as …………… DA.) Scalding B.) ParboilingC.) Pre-cooling D.) AOTA

175. Blanching helps in …………………… cA.) Inactivation of enzymes B.) Reduces microbesC.) Both ‘a’ & ‘b’ D.) NOTA

176. While heating the exhaust box to the temp. of 82-100˚C, the centre of the can will have a temp of … ˚C BA.) 69 B.) 79C.) 89 D.) 99

177. Syruping is done in ………….. FA.) Fruits B.) VegetablesC.) Spices D.) NOTA

178. Which one is done in vegetables? BA.) Syruping B.) BriningC.) Both ‘a’ & ‘b’ D.) NOTA

179. Brine solution is ……………….. % concentration of salt. AA.) 1 – 3 B.) 5 – 8C.) 10 - 12 D.) 12 – 15

180. Process of removal of air from cans is known as …………………… AA.) Exhausting B.) De-aerationC.) Vacuuming D.) NOTA

181. Heating of food for preserving is known as ………….. AA.) processing B.) SealingC.) exhausting D.) Hotting

182. Fruits are processed at …………………. ˚C AA.) 79 B.) 100C.) 115 D.) 121

183. Vegetables should be processed at ………………… ˚C DA.) 79 - 81 B.) 99 – 101C.) 105 - 108 D.) 115 – 121

184. Coating of can from inside to prevent flavour % wholesomeness of contents is known as ……………. AA.) Lacquering B.) PolishingC.) Thinning D.) Resisting

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185. Very tiny leaks in can from which air can passes spoilage due to is called as………………….. BA.) Bursting B.) BreathingC.) Buckling D.) Leakage

186. Flat sour is a disorder of ………….. products. AA.) Canned B.) FreezedC.) tomato D.) Pickle

187. All enzymes are inactivated at ……………………….. ˚C DA.) 50 B.) 60C.) 70 D.) 80

71

HorticultureCourse No. : Hort.1.1

Title : Production technology of fruit crops(2+1)MCQ prepared by S.B.Patel (Assistant Professor)

Topic : Introduction1 'Principles of Horticulture' book is written by _____________ ( d )

(a) B.P.Pal (b) J.S.Arora(c) N.L.Patel (d) Prasad and Kumar

2 Book entitled “ fruits” written by __________ ( b )(a) B.P.Pal (b) Ranjit singh(c) N.L.Patel (d) Prasad and Kumar

3 Book entitled “Fruits Tropical Sub tropical Vol. I,II” written by __________ ( a )(a) T.K.Bose (b) J.S.Arora(c) N.L.Patel (d) Prasad and Kumar

4 Book entitled “Fruit Growing in India” written by __________ ( c )(a) B.P.Pal (b) J.S.Arora(c) W.B. Hayes (d) Prasad and Kumar

5 Book entitled “Principles of fruit culture” written by __________ ( b )(a) B.P.Pal (b) B.S.Chundawat and N.L.Sen(c) N.L.Patel (d) Prasad and Kumar

6 The word ‘Horticulture’ is derived from which language ( c )(a) German (b) Italian(c) Latin (d) Greek

7 The word “ hortus “ means ____ ( c )(a) Fruit (b) Culture(c) Garden (d) Orchard

8 Horticulture is a part of plant agriculture which is concerned with cultivation of ___ ( b )(a) Field crops (b) Garden crops(c) Oil seed crops (d) Pulse crops

9 Latin word pomum meaning ‘_____________’ ( b )(a) Vegetable (b) fruit(c) Flower (d) Seed

10 ___________ is the science of production of fruit crops ( a )(a) Pomology (b) Floriculture(c) Olericulture (d) Silviculture

11 ___________ is the science of production of Vegetable crops ( c )(a) Pomology (b) Floriculture(c) Olericulture (d) Silviculture

12 ___________ is the science of production of flower crops ( b )(a) Pomology (b) Floriculture(c) Olericulture (d) Silviculture

13 ___________ is the science of cultivation of forest trees ( d )(a) Pomology (b) Floriculture(c) Olericulture (d) Silviculture

14 The plant complete their life cycle in one year or one season is called as ________ ( a )(a) Annual (b) Biennial

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(c) Perennial (d) Deciduous15 The plant complete their life cycle in two year is called as ________ ( b )

(a) Annual (b) Biennial (c) Perennial (d) Deciduous

16 The plant complete their life cycle in more than two or more year is called as ________

( c )

(a) Annual (b) Biennial (c) Perennial (d) Deciduous

17 ___________ plants shed their leaves once in year simultaneously ( c )(a) Evergreen (b) Dioecious(c) Deciduous (d) Tropical

18 ____________ do not shed their leaves during a particular season of the year ( a )(a) Evergreen (b) Dioecious(c) Deciduous (d) Temperate

Topic : Planning of Orchard19 How many Agro-Climatic zones of Gujarat state ? ( d )

(a) Two (b) Six(c) Four (d) Eight

20 Percent area of orchard allotted for road, path, and building and for other non plantation purpose.

( c )

(a) 5 (b) 15 (c) 10 (d) 20

21 Self-sterile or self-incompatible fruit trees requiring _______ should be planted mixed

( a )

(a) Polliniser (b) Sterilizer(c) Suppoter (d) Prunning

22 __________ is temperate fruit ( a )(a) Apple (b)Banana(c) mango (d) Guava

23 __________ is tropical fruit ( b )(a) Apple (b)Banana(c) Pear (d) Guava

24 __________ is Sub- tropical fruit ( d )(a) Apple (b)Banana(c) Plum (d) Guava

25 __________ is temperate fruit ( a )(a) Peach (b)Banana(c) Mango (d) Guava

26 __________ is Sub- tropical fruit ( d )(a) Apple (b)Banana(c) Pear (d) Acidlime

27 __________ is tropical fruit ( b )(a) Apple (b)Jack fruit(c) Pear (d) Acidlime

28 _______________ is necessary to protect the trees of orchard from wild and stray animal

( c )

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(a) Wind breaker (b) Irrigation(c) Fencing (d) drainage

29 In hexagonal planting system how much more plants can accommodate than square system ?

( b )

(a) 10% (b) 15%(c) 20% (d) 40%

30 In ____________ layout system row to row distance is greater than plant to plant distance

( b )

(a) Square (b) Rectangular(c) Hexagonal (d) Contour

31 In ____________ layout system plant to plant and row to row distance is equal ( a )(a) Square (b) Rectangular(c) Hexagonal (d) Contour

32 Which system of planting is considered to be ideal for hilly areas? ( d )(a) Square (b) Rectangular(c) Hexagonal (d) Contour

33 Common Planting distance of Mango is _________ ( a )(a) 10 x 10 m (b) 3 x 3 m(c) 6 x 6 m (d) 7 x 7 m

34 Common Planting distance of Sapota is _________ ( a )(a) 10 x 10 m (b) 3 x 3 m(c) 6 x 6 m (d) 7 x 7 m

35 Common Planting distance of Acidlime is _________ ( c )(a) 10 x 10 m (b) 3 x 3 m(c) 6 x 6 m (d) 7 x 7 m

36 Common Planting distance of Guava is _________ ( c )(a) 10 x 10 m (b) 3 x 3 m(c) 6 x 6 m (d) 8 x 8 m

37 Common Planting distance of Papaya is _________ ( b )(a) 10 x 10 m (b) 2 x 2 m(c) 6 x 6 m (d) 7 x 7 m

38 Common Planting distance of Banana is _________ ( b )(a) 10 x 10 m (b) 1.8 x 1.8 m(c) 6 x 6 m (d) 7 x 7 m

39 Common Planting distance of Litchi is _________ ( a )(a) 10 x 10 m (b) 3 x 3 m(c) 6 x 6 m (d) 7 x 7 m

40 Common Planting distance of Grape is _________ ( b )(a) 10 x 10 m (b) 3 x 3 m(c) 6 x 6 m (d) 7 x 7 m

41 Common Planting distance of Pine apple is _________ ( b )(a) 5 x 5 m (b) 60 x 45 cm(c) 2 x 2 m (d) 1 x 1 m

42 __________ variety of mango is most suitable for high density planting ( b )(a) Kesar (b) Amrapali(c) Rajapuri (d) Totapuri

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43 _______ plant growth regulator is widely use by farmer for regular bearing in mango ( d )(a) GA3 (b) NAA(c) IAA (d) Paclobutrazole

Topic : Plant Propagation , sexual and asexual (Vegetative)44 Plant propagation by means of seed is called __________ propagation ( a )

(a) Sexual (b) Parthenocarpy(c)Asexual (d) apomixes

45 Plant propagation by means of vegetative part of plant is called ________ropagation ( c )(a) Sexual (b) Parthenocarpy(c)Asexual (d) apomixes

46 Ability of seed to germinate is called as __________ ( c )(a) Vitality (b) Sprouting(c)Viability (d) polyembryonic

47 Mechanical injury to seed coat for breaking the dormancy is called as ____ ( a )(a) Scarification (b) Pouring(c) Stratification (d) Soaking

48 An organ for absorption of water and nutrients and serve as an anchor for the plant is _________

( b )

(a) Stem (b) Root(c) Flower (d) Node

49 ___________ give supports to leaves flowers and fruits and acts as a link between roots and leaves

( a )

(a) Stem (b) Root(c) Internode (d) Node

50 Water conducting tissue from root to shoot of plant is called as _______ ( a )(a) Xylem (b) Phloem(c) Cambium (d) Cell

51 Food conducting tissue from shoot tip to root of plant is called as ______ ( b )(a) Xylem (b) Phloem(c) Cambium (d) Cell

52 A thin layer of thin walled, undifferentiated meristematic tissues is known as ____ ( c )(a) Xylem (b) Phloem(c) Cambium (d) Cell

53 When its dormancy period is less than one year(season) is known as _______. ( d )(a) Terminal bud (b) Axillary(c) Adventitious bud (d) Dormant bud

54 __________ is a bud formed on an unusual part like internode, leaf, or root. ( c )(a) Terminal bud (b) Axillary(c) Adventitious bud (d) Dormant bud

55 ________ is a regular bud which develops in the leaf axil or the node. ( b )(a) Terminal bud (b) Axillary(c) Adventitious bud (d) Dormant bud

56 A Bud formed at the tip of a branch which has stopped growing for the season is __ (a )(a) Terminal bud (b) Axillary(c) Adventitious bud (d) Dormant bud

57 Lower part of grafting union is called as __________ ( c )

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(a) Scion (b) Bud(c) Stock (d) Martix

58 __________ is upper part of graft union. ( a )(a) Scion (b) Bud(c) Stock (d) MartixTopic : Training and prunning

59 Only tops of branches are headed back or cut off is called as _________ ( a )(a) Heading back (b) Thinning out (c) Dehorning (d) Bulk prunning

60 Cutting away the main limbs of thick major branches is _______ ( c )(a) Heading back (b) Thinning out (c) Dehorning (d) Bulk prunning

61 Heavy pruning all over the tree is called as _______ ( d )(a) Heading back (b) Thinning out (c) Dehorning (d) Bulk prunning

62 Complete removal of a branches or a part is called ___________ ( b )(a) Heading back (b) Thinning out (c) Dehorning (d) Bulk prunning

Topic :Cultivation practices of fruit crops 63 Botanical name of Acidlime is __________ ( d )

(a)Musa paradisica L. (b)Carica papaya(c)Annona squamosa (d)Citrus aurantifolia

64 Botanical name of Banana is __________ ( a )(a)Musa paradisica L. (b)Carica papaya(c)Annona squamosa (d)Citrus lemon

65 Botanical name of Custard apple is __________ ( c )(a)Musa paradisica L. (b)Carica papaya(c)Annona squamosa (d)Citrus lemon

66 Botanical name of Papaya is __________ (b )(a)Musa paradisica L. (b)Carica papaya(c)Annona squamosa (d)Citrus lemon

67 Botanical name of Grape is __________ (a )(a) Vitis vinifera (b) Mangifera indica(c) Psidium guajava (d) Citrus sinesis

68 Botanical name of Mango is __________ ( b )(a) Vitis vinifera (b) Mangifera indica(c) Psidium guajava (d) Citrus sinesis

69 Botanical name of Guava is __________ ( c )(a) Vitis vinifera (b) Mangifera indica(c) Psidium guajava (d) Citrus sinesis

70 Botanical name of Sweet Orange is __________ (d )(a) Vitis vinifera (b) Citrus aurantfolia(c) Citrus reticulata (d) Citrus sinesis

71 Botanical name of Mandarin is __________ ( c )(a) Vitis vinifera (b) Citrus aurantfolia(c) Citrus reticulata (d) Citrus sinesis

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72 Botanical name of Aonla is __________ ( b )(a) Vitis vinifera (b) Emblica officinalis(c) Psidium guajava (d) Citrus sinesis

73 Botanical name of Pomegranate is __________ ( a)(a) Punica granatum (b) Mangifera indica(c) Psidium guajava (d) Citrus sinesis

74 Botanical name of Sapota is __________ ( a )(a) Manilkara achras (b) Litchi chinensis(c) Psidium guajava (d) Ananas comosus

75 Botanical name of Litchi is __________ ( b )(a) Manilkara achras (b) Litchi chinensis(c) Psidium guajava (d) Ananas comosus

76 Botanical name of Pineapple is __________ ( d )(a) Manilkara achras (b) Litchi chinensis(c) Psidium guajava (d) Ananas comosus

77 Botanical name of Ber is __________ ( b )(a) Manilkara achras (b) Zyziphus mauritiana(c) Psidium guajava (d) Ananas comosus

78 Botanical name of Date Palm is __________ ( a )(a) Phoenix dactylifera (b) Mangifera indica(c) Psidium guajava (d) Zyziphus mauritiana

79 Guava belongs to ___________ family ( c )(a) Rutaceae (b) Musaceae(c) Myrtaceae (d) Anacardiaceae

80 Mango belongs to ___________ family ( d )(a) Rutaceae (b) Musaceae(c) Myrtaceae (d) Anacardiaceae

81 Cirtus belongs to ___________ family ( a )(a) Rutaceae (b) Musaceae(c) Myrtaceae (d) Anacardiaceae

82 Banana belongs to ___________ family ( b )(a) Rutaceae (b) Musaceae(c) Myrtaceae (d) Anacardiaceae

83 Sapota belongs to ___________ family (b )(a) Rutaceae (b) Sapotaceae(c) Myrtaceae (d) Anacardiaceae

84 Grape belongs to ___________ family ( b )(a) Rutaceae (b) Vitaceae(c) Myrtaceae (d) Anacardiaceae

85 Litchi belongs to ___________ family ( a )(a) Sapindaceae (b) Musaceae(c) Myrtaceae (d) Anacardiaceae

86 Pineapple belongs to ___________ family ( b )(a) Rutaceae (b) Bromeliaceae(c) Myrtaceae (d) Anacardiaceae

87 Pappaya belongs to ___________ family ( c )

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(a) Rutaceae (b) Musaceae(c) Caricaceae (d) Anacardiaceae

88 Ber belongs to ___________ family ( d )(a) Rutaceae (b) Musaceae(c) Myrtaceae (d) Rhamnaceae

89 Pomegranate belongs to ___________ family ( b )(a) Rutaceae (b) Punicaceae(c) Myrtaceae (d) Anacardiaceae

90 Date Palm belongs to ___________ family ( d )(a) Rutaceae (b) Musaceae(c) Myrtaceae (d) Palmae

91 Malformation is physiological disorder of __________ fruit crop ( c )(a) Sapota (b) Acid lime(c) Mango (d) Grape

92 Alternate bearing is physiological disorder of ____________ fruit crop ( c )(a) Sapota (b) Acid lime(c) Mango (d) Grape

93 Spongy tissue is physiological disorder of ____________ fruit crop ( c )(a) Sapota (b) Acid lime(c) Mango (d) Grape

94 Bunchy top is disease of ___________ fruit crop (d )(a) Sapota (b) Acid lime(c) Mango (d) Banana

95 Panama wilt is disease of ___________ fruit crop ( d )(a) Sapota (b) Acid lime(c) Mango (d) Banana

96 Kinnow is variery of ____________ fruit crop ( c )(a) Sapota (b) Acid lime(c) Mandarin (d) Litchi

97 L-49 is variety of _________ fruit crop ( d )(a) Sapota (b) Acid lime(c) Mango (d) Guava

98 Perlette is variety of _________ fruit crop ( a )(a) Grape (b) Acid lime(c) Mango (d) Banana

99 Sharad Seedless is variety of _________ fruit crop ( a )(a) Grape (b) Acid lime(c) Mango (d) Banana

100 Kalipatti is variety of _____________ fruit crop ( a )(a) Sapota (b) Acid lime(c) Mango (d) Guava

101 Shahi is variety of _________ fruit crop ( b )(a) Sapota (b) Litchi(c) Mango (d) Guava

102 Muzzafarpur is variety of __________ fruit crop ( b )(a) Sapota (b) Litchi

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(c) Mango (d) Guava103 Mango is commercially propagated by __________ (d )

(a) Budding (b) Layering(c) Cutting (d) Grafting

104 Sapota is commercially propagated by __________ (d )(a) Budding (b) Layering(c) Cutting (d) Grafting

105 Acidlime is commercially propagated by __________ ( a )(a) Seed (b) Layering(c) Cutting (d) Grafting

106 Papaya is commercially propagated by __________ ( a )(a) Seed (b) Layering(c) Cutting (d) Grafting

107 Pomegranate is commercially propagated by __________ ( b )(a) Budding (b) Cutting(c) Seed (d) Grafting

108 Guava is commercially propagated by __________ ( b )(a) Budding (b) Layering(c) Cutting (d) Grafting

109 Fig is commercially propagated by __________ ( c )(a) Budding (b) Layering(c) Cutting (d) Grafting

110 Grape is commercially propagated by __________ (d )(a) Seed (b) Layering(c) Rhizomes (d) Grafting

111 Banana is commercially propagated by __________ ( b )(a) Seed (b) Suckers(c) Layering (d) Corms

112 ______________ hormone is use for increasing the berry size in grape ( b )(a) IAA (b) GA3

(c) IBA (d) ABA113 ___________ is used for hasten the germination ( b )

(a) IAA (b) GA3

(c) IBA (d) ABA114 Which is the hybrid variety of mango ? ( c )

(a) Kesar (b) Langra(c) Sonpari (d) Totapuri

115 Balanagar is the variety of _________ fruit crop ( d )(a) Mango (b) Sapota(c) Aonla (d) Custard apple

116 Gola is the variety of _________ fruit crop ( c )(a) Mango (b) Sapota(c) Ber (d) Custard apple

117 Barhee is the variety of _______ fruit crop ( a )(a) Date palm (b) Sapota(c) Aonla (d) Custard apple

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118 ‘Queen’ is the variety of ________ ( c )(a) Mango (b) Sapota(c) Pineapple (d) Custard apple

119 Alphanso is a variety of ____________ ( a )(a) Mango (b) Sapota(c) Aonla (d) Custard apple

120 ‘Bhagwa’ is a variety of ____________ ( b )(a) Litchi (b) Pomegranate(c) Aonla (d) Custard apple

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