Exam Details
| Subject | Fruit And Vegetable Technology | |
| Paper | ||
| Exam / Course | POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
What do you understand by the composition of fruits and vegetables? Justify the statement that fruits and vegetables provide nutritional security to the people.
List the pre-harvest factors responsible for post harvest losses of fruit and vegetables and explain the role of calcium and nitrogen.
2. Write short notes on any four of the followings:
Pasteurization
Aseptic processing
Evaporative cooling system
Packaging
Chemical control of post harvest diseases
Role of pre-cooling in PHM of fruits and vegetables.
Why grading is important in marketing of fruits? Explain with examples.
Describe chemicals used for extension of shelf life of fruits.
Define the following
D value
Z value
Sterilization
F0 value
Blanching
Grading
Exhausting
Define maturity. Write importance of maturity index and explain the methods of harvesting of fruits and vegetables.
What is dehydro-freezing How it can be achieved and what are advantages of dehydro-freezing
Enlist the unit operations of integrated approach for quality and safety of minimally processed fruits and vegetables. Explain any two of them.
What is canning? Describe the canning process of fruits and vegetables through a flow chart.
Explain slow s quick freezing.
Define fruit jam. Describe the process of jam making through a flow chart.
Define pickling. Describe preparation of tomato paste.
Define Marketing Information System and enlist the agencies providing market information.
Write true or false for the following:
Apple is available from June to October-in India.
Lime has less acidity than aonla.
Aonla is the richest source of vitamin C.
Non-climacteric fruit ripen on tree only.
Tapka is related to the maturity of mango.
Senescence is an anabolic processes terminate before death of tissues.
FPO was enforced in 1950.
List the pre-harvest factors responsible for post harvest losses of fruit and vegetables and explain the role of calcium and nitrogen.
2. Write short notes on any four of the followings:
Pasteurization
Aseptic processing
Evaporative cooling system
Packaging
Chemical control of post harvest diseases
Role of pre-cooling in PHM of fruits and vegetables.
Why grading is important in marketing of fruits? Explain with examples.
Describe chemicals used for extension of shelf life of fruits.
Define the following
D value
Z value
Sterilization
F0 value
Blanching
Grading
Exhausting
Define maturity. Write importance of maturity index and explain the methods of harvesting of fruits and vegetables.
What is dehydro-freezing How it can be achieved and what are advantages of dehydro-freezing
Enlist the unit operations of integrated approach for quality and safety of minimally processed fruits and vegetables. Explain any two of them.
What is canning? Describe the canning process of fruits and vegetables through a flow chart.
Explain slow s quick freezing.
Define fruit jam. Describe the process of jam making through a flow chart.
Define pickling. Describe preparation of tomato paste.
Define Marketing Information System and enlist the agencies providing market information.
Write true or false for the following:
Apple is available from June to October-in India.
Lime has less acidity than aonla.
Aonla is the richest source of vitamin C.
Non-climacteric fruit ripen on tree only.
Tapka is related to the maturity of mango.
Senescence is an anabolic processes terminate before death of tissues.
FPO was enforced in 1950.
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Dairy Technology
- Food Chemistry And Nutrition
- Food Microbiology
- Food Packaging, Safety And Quality Management
- Food Processing And Engineering
- Fruit And Vegetable Technology
- Meat, Fish And Poultry Technology
- Technology Of Cereals, Pulses And Oil Seeds