Exam Details
| Subject | Post Harvest Management | |
| Paper | ||
| Exam / Course | Diploma Programme in Value Added Products from Fruits and Vegetables(D.V.A.P.F.V.) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 4 IBPVI-002I
DIPLOMA IN VALUE ADDED PRODUcrS
FROM FRUITS AND VEGETABLES (DVAPFV)
Term-End Examination
o December, 2016
BPVI-002 PRINCIPLES OF POST HARVEST
MANAGEMENT OF FRUITS AND VEGETABLES
Time: 2 hours Maximum Marks 50
Note: Attempt any five questions.
1. Define the following: 5x1=5
Post harvest management
Irradiation
Horticultural maturity
Preservative
Blanching
What are the factors which affect transportation of fresh horticultural produce?
2. Why fruits and vegetables are called as protective foods
What is flash pasteurization? Explain its advantages.
3. Write maturity indices for mango and tomato.
What are the merits and demerits of mechanical harvesting
4. What are the main criteria for selection of packaging materials?
Describe the packing house operations. 5
5. What is pre-packaging? Write its advantages.
Write important considerations in selecting packaging material.
6. Enlist the low cost storage structures and explain any of the two.
Define water activity and explain its role in preservation of dried products.
7. What do you understand about the concept and definition of market information system?
Write advantages of frozen fruits and vegetables.
8. What is food additive? Write the functions of food additives.
Describe merits of dehydration over sun drying.
DIPLOMA IN VALUE ADDED PRODUcrS
FROM FRUITS AND VEGETABLES (DVAPFV)
Term-End Examination
o December, 2016
BPVI-002 PRINCIPLES OF POST HARVEST
MANAGEMENT OF FRUITS AND VEGETABLES
Time: 2 hours Maximum Marks 50
Note: Attempt any five questions.
1. Define the following: 5x1=5
Post harvest management
Irradiation
Horticultural maturity
Preservative
Blanching
What are the factors which affect transportation of fresh horticultural produce?
2. Why fruits and vegetables are called as protective foods
What is flash pasteurization? Explain its advantages.
3. Write maturity indices for mango and tomato.
What are the merits and demerits of mechanical harvesting
4. What are the main criteria for selection of packaging materials?
Describe the packing house operations. 5
5. What is pre-packaging? Write its advantages.
Write important considerations in selecting packaging material.
6. Enlist the low cost storage structures and explain any of the two.
Define water activity and explain its role in preservation of dried products.
7. What do you understand about the concept and definition of market information system?
Write advantages of frozen fruits and vegetables.
8. What is food additive? Write the functions of food additives.
Describe merits of dehydration over sun drying.
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
- Entrepreneurship and Marketing
- Food Chemistry and Physiology
- Food Fundamentals
- Food Processing and Engineering- I
- Food Processing and Engineering- II
- Food Quality Testing and Evaluation
- Microbiology
- Post Harvest Management