HR CHEM STUDY

10. Fruit Preservation

рдЗрд╕ рдкреЗрдЬ рдкрд░ рдЖрдкрдХреЛ 10. Fruit Preservation рдХреЗ рд╕рднреА рдорд╣рддреНрд╡рдкреВрд░реНрдг рдмрд╣реБрд╡рд┐рдХрд▓реНрдкреАрдп рдкреНрд░рд╢реНрди (MCQ), рдкрд░реАрдХреНрд╖рд╛ рдЙрдкрдпреЛрдЧреА рдиреЛрдЯреНрд╕ рдФрд░ рдСрдирд▓рд╛рдЗрди рдХреНрд╡рд┐рдЬрд╝ рдорд┐рд▓реЗрдВрдЧреЗред рдЕрдкрдиреЗ рдЬреНрдЮрд╛рди рдХрд╛ рдкрд░реАрдХреНрд╖рдг рдХрд░рдиреЗ рдФрд░ рдмреЛрд░реНрдб/рдкреНрд░рддрд┐рдпреЛрдЧреА рдкрд░реАрдХреНрд╖рд╛ рдореЗрдВ рд╢рдд-рдкреНрд░рддрд┐рд╢рдд рдЕрдВрдХ рдкреНрд░рд╛рдкреНрдд рдХрд░рдиреЗ рдХреЗ рд▓рд┐рдП рдиреАрдЪреЗ рджрд┐рдП рдЧрдП рдореЙрдХ рдЯреЗрд╕реНрдЯ рдореЗрдВ рдЕрд╡рд╢реНрдп рднрд╛рдЧ рд▓реЗрдВред

Class 12 Agriculture Chapter 10 Fruit Preservation MCQ. VVI objective questions on Canning, Jam, and Jelly for Board and JET Exam 2027. 3-Level Challenge: Score 70% to unlock!

ЁЯСЙ рдЕрдзреНрдпрд╛рдп рдХрд╛ рд╕рд╛рд░рд╛рдВрд╢ (Summary)

Dear students, in this 10th and commercially extremely significant chapter of Class 12 Agriculture strictly known as 'Fruit Preservation', we will deeply study the massive scientific technology of Post-Harvest Management from 1 strictly logical perspective. In India, due to the strict lack of proper massive cold storage facilities, more than 30 percent of massive fresh fruits and vegetables are 100 percent unfortunately destroyed every single year. Massive fruit preservation is 100 percent 1 highly advanced scientific art through which massive spoilage-causing microorganisms and strict enzymes are 100 percent chemically or thermally inactivated. From the strict perspective of the upcoming massive board exams and specifically the highly competitive Rajasthan Joint Entrance Test (JET Exam) and ICAR, this chapter is 100 percent highly scoring and 1 absolute massive milestone for your excellent academic success. In this highly exciting learning journey, we will 1st logically analyze the strict scientific principles of massive fruit preservation. We will deeply evaluate the 100 percent exact differences between strict Temporary preservation and massive Permanent preservation. Strictly removing massive moisture completely (drying), applying massive high temperature (sterilization), and using strict chemical preservatives are 100 percent massive permanent methods. We will logically evaluate the exact strict mathematical dosage of massive chemical preservatives like Potassium Metabisulphite (KMS) and Sodium Benzoate, which are 100 percent directly asked in the massive JET Exam. Moving 1 little further in the highly detailed chapter, we will logically analyze the massive and highly complex scientific process of 'Canning'. The strict sequential steps involving massive Blanching (mild boiling), massive Exhausting (removing air from cans), and strict final Processing are 100 percent extremely crucial. After this, we will systematically study the massive commercial production of highly popular products like massive 'Jam' and 'Jelly'. We will logically understand the 100 percent exact strict scientific differences between the two. We will scientifically evaluate exactly why the massive presence of 'Pectin' and strict acid is 100 percent absolutely necessary to successfully prepare 1 perfect massive transparent Jelly. The exact measurement of Total Soluble Solids (TSS) utilizing 1 scientific instrument strictly known as 1 'Refractometer' is 100 percent highly critical. Finally, we will completely study the brilliant scientific preparation of massive Preserves (Murabba), Squash, Tomato Ketchup, and traditional massive Pickles. In Tomato ketchup, massive Acetic Acid (Vinegar) is 100 percent strictly utilized as 1 powerful preservative. To perfectly ensure your excellent and 100 percent strong board and JET preparation, we have meticulously prepared highly accurate objective questions from all these massive topics. Feature: This is 1 3-Level based unique quiz. To unlock the next level (Level 2 and 3), students must strictly score at least 70% in the current level, making their board and JET exam preparation 100% strong.

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рдЕрдзреНрдпрд╛рдп рдХреЗ рд╕рднреА рдкреНрд░рд╢реНрди (Revision Notes)

*рдиреЛрдЯ: рдпрд╣ рд╕реЗрдХреНрд╢рди рд░рд┐рд╡реАрдЬрди рдХреЗ рд▓рд┐рдП рд╣реИред рдЕрдкрдирд╛ рдЬреНрдЮрд╛рди рдкрд░рдЦрдиреЗ рдХреЗ рд▓рд┐рдП рдКрдкрд░ рджрд┐рдП рдЧрдП рдХреНрд╡рд┐рдЬрд╝ рдореЗрдВ рднрд╛рдЧ рд▓реЗрдВред

  1. Who is called the King of Fruits?
    A) Guava  |  B) Mango  |  C) Banana  |  D) Papaya
  2. Botanical name of Mango is:
    A) Mangifera indica  |  B) Musa paradisiaca  |  C) Carica papaya  |  D) Citrus sinensis
  3. Which vitamin is highest in Mango (4800 I.U.)?
    A) Vitamin C  |  B) Vitamin A  |  C) Vitamin D  |  D) Vitamin K
  4. Primary propagation method for Papaya:
    A) Cutting  |  B) Seed  |  C) Grafting  |  D) Layering
  5. Fruit of famous Guava variety 'Allahabad Safeda' is:
    A) Red pulped  |  B) White pulped and round  |  C) Very small  |  D) Sour
  6. Major disease of Citrus fruits:
    A) Mosaic  |  B) Citrus Canker  |  C) Tikka  |  D) Ergot
  7. Which Ber variety is 'Early' maturing?
    A) Umran  |  B) Gola  |  C) Seb  |  D) Mundia
  8. Found in abundance in Aonla:
    A) Vitamin A  |  B) Vitamin C  |  C) Iron  |  D) Fat
  9. Edible part of Banana:
    A) Exocarp  |  B) Mesocarp & Endocarp  |  C) Thalamus  |  D) Seed
  10. Fruit type of Grape:
    A) Drupe  |  B) Berry  |  C) Pome  |  D) Nut
  11. Origin of Date Palm:
    A) India  |  B) Iraq (Gulf countries)  |  C) China  |  D) Mexico
  12. Where was Pomegranate variety 'Mridula' selected?
    A) Jodhpur  |  B) IIHR Bengaluru  |  C) MPKV Rahuri  |  D) New Delhi
  13. Cause of 'Black Tip' (Koila) in Mango:
    A) Fungus  |  B) SO2 gas from brick kilns  |  C) Virus  |  D) Bacteria
  14. Digestive enzyme from Papaya:
    A) Pepsin  |  B) Papain  |  C) Amylase  |  D) Lipase
  15. Best time to dig pits for orchards:
    A) January  |  B) May-June  |  C) October  |  D) December
  16. Cross of Mango variety 'Amrapali':
    A) Neelam x Dashehari  |  B) Dashehari x Neelam  |  C) Ratna x Alphonso  |  D) None
  17. Cause of 'Die-back' in citrus:
    A) Nitrogen  |  B) Copper deficiency  |  C) Zinc  |  D) Iron
  18. Month of 'Mrig Bahar' flowering in Guava:
    A) February  |  B) June-July  |  C) October  |  D) December
  19. Aonla variety Kanchan (NA-4) is suitable for:
    A) Pickle  |  B) Murabba & Candy  |  C) Juice  |  D) None
  20. Best time for Pruning in Grapes:
    A) July  |  B) January (North India)  |  C) May  |  D) October
  21. Meaning of 'Doka' stage in Date Palm:
    A) Fruit ripened  |  B) Fruit full size, hard and yellow/red  |  C) Fruit rotting  |  D) Flowering
  22. Papaya variety 'Pusa Nanha' is famous for:
    A) High height  |  B) Kitchen gardens and HDP (Dwarf)  |  C) Only juice  |  D) None
  23. Spray used for Mango Malformation control:
    A) Urea  |  B) NAA (200 ppm)  |  C) Salt  |  D) Water
  24. Easiest method for Grape propagation:
    A) Seed  |  B) Hardwood cutting  |  C) Grafting  |  D) None
  25. Control for Pomegranate Butterfly:
    A) Irrigation  |  B) Bagging fruits with butter paper/cloth  |  C) Earthing up  |  D) None
  26. Propping in Banana means:
    A) Pruning leaves  |  B) Giving support to plants  |  C) Removing soil  |  D) None
  27. Most successful commercial propagation of Ber:
    A) Cutting  |  B) Ring or T-Budding  |  C) Seed  |  D) None
  28. Cause of 'Internal Necrosis' in Aonla:
    A) Calcium  |  B) Boron deficiency  |  C) Potash  |  D) Iron
  29. Bacterium for Citrus Canker:
    A) Xanthomonas axonopodis  |  B) Claviceps  |  C) Rhizobium  |  D) None
  30. Why is 'Mrig Bahar' preferred over 'Ambe Bahar' in Guava?
    A) Less water needed  |  B) Superior fruit quality and taste  |  C) More pests  |  D) None
  31. Specialty of Mango variety 'Sindhu':
    A) Very sour  |  B) Seedless (Stenospermocarpy)  |  C) Very large  |  D) Red color
  32. Ratio of Male to Female plants in Papaya orchard:
    A) 1:1  |  B) 1:10  |  C) 10:1  |  D) 5:5
  33. Best weight of 'Sword Suckers' for Banana propagation:
    A) 100g  |  B) 500-750g  |  C) 5kg  |  D) 10g
  34. Heavy Pruning month for Ber:
    A) December  |  B) April-May (Dormancy)  |  C) August  |  D) January
  35. Cause of 'Hen and Chicken' in Grapes:
    A) Virus  |  B) Boron deficiency  |  C) Salt excess  |  D) Water
  36. Moisture percentage at 'Pind' (Tamar) stage of Date Palm:
    A) 80%  |  B) 20-25% (Fully ripe & soft)  |  C) 50%  |  D) 0%
  37. Another name for Pomegranate variety 'Bhagwa':
    A) Sinduri  |  B) Kesar  |  C) Mridula  |  D) Jyoti
  38. Flowering month in Aonla:
    A) October  |  B) March-April  |  C) July  |  D) December
  39. Vector for Tristeza disease in citrus:
    A) White fly  |  B) Aphid  |  C) Locust  |  D) Honey bee
  40. Spray used for 'Bahar Regulation' in Guava:
    A) Urea (10%) or NAA  |  B) Salt  |  C) Sugar  |  D) Water
  41. Fungus for Panama Wilt of banana:
    A) Fusarium oxysporum  |  B) Alternaria  |  C) Colletotrichum  |  D) None
  42. Chemical for 'Alternate Bearing' in Mango:
    A) GA3  |  B) Cultar (Paclobutrazol)  |  C) NAA  |  D) IBA
  43. Why is 'Hand Pollination' needed in Date Palm?
    A) No insects  |  B) Plants are Dioecious  |  C) Small flowers  |  D) None
  44. Type of plants in Gynodioecious Papaya varieties:
    A) Male only  |  B) Female and Hermaphrodite  |  C) Female only  |  D) Male & Female
  45. Cause of Fruit Cracking in Pomegranate:
    A) Water only  |  B) Boron deficiency and moisture fluctuations  |  C) Strong wind  |  D) Insects
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