HORTICULTURE- PAGE 1
HORTICULTURE- PAGE 3- MCQ
1 Which of the following is not a cultivor of tuberose ?
a. Shringar
b. Rajat Rekha
c. Swarna
d. Prajwal
Answer: 3
2 Who laid out the Rashtrapati Bhawan Garden at New delhi :-
a. Lord Curzon
b. Lady Hardinage
c. Shah Jehan
d. Sir Edwin Lutyens
Answer: 4
3 Who introduced the theme of bio-asethetic planning in India ?
a. Dr. B.P. Pal
b. Dr. Lancelot
c. Dr. M.S. Randhawa
d. Dr. M.S. Swaminathan
Answer: 3
4 Which flower is known as "Queen of the East" ?
a. Chrysanthemum
b. Rose
c. Gladiolus
d. Tulip
Answer: 1
5 Which of the following varieties of gladiolus were released from IARI, New Delhi ?
a. Apsara, Shobha, Poonam
b. Manmohan, Mukta, Mohini
c. Agni Rekha, Mayur, Suchitra
d. Aarti, Sapna, Nazrana
Answer: 3
6 What is the concentration of sucrose kept in the pulsing solution for gladiolus ?
a. 4%
b. 10%
c. 20%
d. 30%
Answer: 3
7 What is the optimum seed rate of coriander under irrigated conditions ?
a. 5-6 kg/ha
b. 12-15 kg/ha
c. 15-20 kg/ha
d. 20-25 kg/ha
Answer: 2
8 Which state has maximum area and production of seed spices ?
a. Madhya Pradesh
b. Maharastra
c. Uttar Pradesh
d. Rajasthan
Answer: 4
9 What is the optimum sowing time for fennel ?
a. Mid September - Mid October
b. Mid October - Mid November
c. Mid November - Mid December
d. Mid December - Mid January
Answer: 1
10 Which of the following spice is largely exported from India ?
a. Cardamom
b. Clove
c. Black Pepper
d. Mace
Answer: 3
11 what is the casual organism of stem gall disease of coriander ?
a. Fusarium oxysporum
b. Erysiphae polygoni
c. Protomyces macrosporus
d. Pernospara spp.
Answer: 3
12 Which of the following preservative is used to preserve naturally coloured products ?
a. Citric acid
b. Sulphur
c. Potassium meta bisulphite
d. Sodium benzoate
Answer: 4
13 which of the following Pᴴ is the demarcation between acid and non-acid foods ?
a. 3.5
b. 4.5
c. 5.0
d. 5.5
Answer: 2
14 Hedonic scale is used to determine :-
a. Physical quality
b. Chemical quality
c. Microbial quality
d. Sensory quality
Answer: 4
15 which of the following processed product has maximum TSS ?
a. Squash
b. Jam
c. Candy
d. RTS
Answer: 3
16 The browning of fresh cut surface in potato is due to :-
a. Maillard reaction
b. Enzymatic browning
c. Caramalization
d. Fermentation
Answer: 2
17 which of the following fruit is stored commercially under CA storage ?
a. Mango
b. Banana
c. Apple
d. Pomegranate
Answer: 3
18 What should be the percentage of invert sugar in a good jam ?
a. 10 - 13 %
b. 25 - 28 %
c. 30 - 50 %
d. 50 - 60 %
Answer: 3
19 Vapour heat treatment is recommended for Mango fruit against :-
a. Mealy bug
b. Fruit fly
c. Mango hopper
d. Mango scale
Answer: 2
20 What is optimum seed rate of garlic ?
a. 300 - 400 kg/ha
b. 500 - 600 kg/ha
c. 800 - 900 kg/ha
d. 1000 - 1200 kg/ha
Answer: 2
21 Which of the following pair is not correctly matched ?
a. Corinder - Part Haritima
b. Cumin - GC 4
c. Fennel - Hisar Sonali
d. Fennugreek - Hisar Suvarna
Answer: 3
22 Black pepper is propagated through :-
a. Shoot - cutting
b. T - budding
c. Layering
d. Sucker
Answer: 1
23 Black neck in tomato ketchup is due to the formation of :-
a. Ferric tennate
b. Potassium citrate
c. Ferric sulphate
d. Sodium acetate
Answer: 1
24 "Synersis" in jelly is a result of :-
a. Pectin degradation
b. Pectin formation
c. Pectin Polymerization
d. Pectin conglomeration
Answer: 1
25 The primary objective of blanching is :-
a. Inactivate enzymes
b. Removal of peel
c. Removal of moisture
d. Removal of micro-organism
Answer: 1
a. Shringar
b. Rajat Rekha
c. Swarna
d. Prajwal
Answer: 3
2 Who laid out the Rashtrapati Bhawan Garden at New delhi :-
a. Lord Curzon
b. Lady Hardinage
c. Shah Jehan
d. Sir Edwin Lutyens
Answer: 4
3 Who introduced the theme of bio-asethetic planning in India ?
a. Dr. B.P. Pal
b. Dr. Lancelot
c. Dr. M.S. Randhawa
d. Dr. M.S. Swaminathan
Answer: 3
4 Which flower is known as "Queen of the East" ?
a. Chrysanthemum
b. Rose
c. Gladiolus
d. Tulip
Answer: 1
5 Which of the following varieties of gladiolus were released from IARI, New Delhi ?
a. Apsara, Shobha, Poonam
b. Manmohan, Mukta, Mohini
c. Agni Rekha, Mayur, Suchitra
d. Aarti, Sapna, Nazrana
Answer: 3
6 What is the concentration of sucrose kept in the pulsing solution for gladiolus ?
a. 4%
b. 10%
c. 20%
d. 30%
Answer: 3
7 What is the optimum seed rate of coriander under irrigated conditions ?
a. 5-6 kg/ha
b. 12-15 kg/ha
c. 15-20 kg/ha
d. 20-25 kg/ha
Answer: 2
8 Which state has maximum area and production of seed spices ?
a. Madhya Pradesh
b. Maharastra
c. Uttar Pradesh
d. Rajasthan
Answer: 4
9 What is the optimum sowing time for fennel ?
a. Mid September - Mid October
b. Mid October - Mid November
c. Mid November - Mid December
d. Mid December - Mid January
Answer: 1
10 Which of the following spice is largely exported from India ?
a. Cardamom
b. Clove
c. Black Pepper
d. Mace
Answer: 3
11 what is the casual organism of stem gall disease of coriander ?
a. Fusarium oxysporum
b. Erysiphae polygoni
c. Protomyces macrosporus
d. Pernospara spp.
Answer: 3
12 Which of the following preservative is used to preserve naturally coloured products ?
a. Citric acid
b. Sulphur
c. Potassium meta bisulphite
d. Sodium benzoate
Answer: 4
13 which of the following Pᴴ is the demarcation between acid and non-acid foods ?
a. 3.5
b. 4.5
c. 5.0
d. 5.5
Answer: 2
14 Hedonic scale is used to determine :-
a. Physical quality
b. Chemical quality
c. Microbial quality
d. Sensory quality
Answer: 4
15 which of the following processed product has maximum TSS ?
a. Squash
b. Jam
c. Candy
d. RTS
Answer: 3
16 The browning of fresh cut surface in potato is due to :-
a. Maillard reaction
b. Enzymatic browning
c. Caramalization
d. Fermentation
Answer: 2
17 which of the following fruit is stored commercially under CA storage ?
a. Mango
b. Banana
c. Apple
d. Pomegranate
Answer: 3
18 What should be the percentage of invert sugar in a good jam ?
a. 10 - 13 %
b. 25 - 28 %
c. 30 - 50 %
d. 50 - 60 %
Answer: 3
19 Vapour heat treatment is recommended for Mango fruit against :-
a. Mealy bug
b. Fruit fly
c. Mango hopper
d. Mango scale
Answer: 2
20 What is optimum seed rate of garlic ?
a. 300 - 400 kg/ha
b. 500 - 600 kg/ha
c. 800 - 900 kg/ha
d. 1000 - 1200 kg/ha
Answer: 2
21 Which of the following pair is not correctly matched ?
a. Corinder - Part Haritima
b. Cumin - GC 4
c. Fennel - Hisar Sonali
d. Fennugreek - Hisar Suvarna
Answer: 3
22 Black pepper is propagated through :-
a. Shoot - cutting
b. T - budding
c. Layering
d. Sucker
Answer: 1
23 Black neck in tomato ketchup is due to the formation of :-
a. Ferric tennate
b. Potassium citrate
c. Ferric sulphate
d. Sodium acetate
Answer: 1
24 "Synersis" in jelly is a result of :-
a. Pectin degradation
b. Pectin formation
c. Pectin Polymerization
d. Pectin conglomeration
Answer: 1
25 The primary objective of blanching is :-
a. Inactivate enzymes
b. Removal of peel
c. Removal of moisture
d. Removal of micro-organism
Answer: 1