Multiple Choice Questions: Department of Horticulture, C. P. College of Agriculture

MULTIPLE CHOICE QUESTIONS
(M.C.Q.)
Department of Horticulture,
C. P. College of Agriculture,
Sardarkrushinagar Dantiwada Agricultural University,
1
Sardarkrushinagar
Department of Horticulture
C. P. College of Agriculture, SDAU
List of courses for B. Sc. (Hons.) Agriculture
Sr. Course Title Credit Name of Teacher

No. No. hours
1. Hort 3.2 Production Technology of 2+1 Sh. Vishal Wankhade (SK Nagar)
Vegetables and Flowers
Dr. Manish Kumar Sharma (Tharad)
2. Hort 4.3 Production Technology of Spices, 2+1 Dr. P. C. Joshi (Theory & Practical, SKN)
Medicinal, Aromatic and Plantation
Sh. Vishal Wankhade (Practical, SK Nagar)
Crop
3. Hort 5.4 Processing and Value Addition of 1+1 Dr. Piyush Verma
Horticultural Crops
4. Hort 1.1 Production Technology of Fruit 2+1 Sh. S. B. Patel (SK Nagar)
Crops
2
SDAU, Sardarkrushinagar
B. Sc. (Hons) Agriculture, 3rd Semester
HORT-3.2 (2+1)
(Production Technology of Vegetable and Flowers)
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Content
Sr. Chapter Weightage
No. (Out of 100)
1 Importance of olericulture, vegetable gardens, vegetable 10

classification
2 Fruit vegetables: Tomato, Brinjal, Chillies and Okra 10
3 Cucurbitaceous vegetables: Cucumber, Ridge gourd, Bottle 10
gourd, Bitter gourd and Melons
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 10
gardens
12 Types and Styles of ornamental gardens 5
13 Use of trees, shrubs, climbers, palms, house plants, and 5
seasonal flowers in the garden
14 Package of practices for rose, Jasmine, Chrysanthemum, 10
Gladiolus, Gerbera, Marigold and Tuberose.
Answer
1. Importance of olericulture, vegetable gardens, vegetable classification
1 India ranks ___________ in area and production of vegetables in the world. b
a) First b) Second
c) Third d) Fouth
2 Which of the following is a perennial vegetable? d
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a) Amaranthus b) Knol-khol
c) Cabbage d) Pointed gourd
3 Vegetables grown out of their normal season is called as- b
a) Truck garden b) Vegetable forcing
c) Floating garden d) Market garden
4 Vitamin A deficiency shows the symptoms of c
a) Scurvy b) Ricket
c) Night blindness d) Beri-Beri
5 Floating garden are observed in _____ a
a) Jammu-Kashmir b) Bihar
c) Gujarat d) Maharashtra
6 Brussel sprout and sprouting broccoli are _______ b
a) Root Vegetables b) Cole crop
c) Legume crop d) Tuber crop
7 Central Potato Research Institute is located at ___ c
a) Patana b) Chandigarh
c) Simala d) Delhi
8 Which of the following is a leading vegetable crop of India in terms of production? b
a) Cabbage b) Potato
c) Tomato d) Brinjal
9 Edible part of Asparagus is _________ b
a) Root b) Tender shoot
c) Fruit d) Flower
10 Word ‘Olericulture’ has been derived from which language? d
a) Chinese b) Greek
c) Hindi d) Latin
11 As per recommendation of ICMR for a balanced diet about how much vegetables c
should be consumed daily by an adult?
a) 500 g b) 200 g
c) 300 g d) 150 g
12 Growing of vegetables around the house for family consumption is called c
as .......................
a) Market garden b) House garden
c) Kitchen garden d) Seed garden
13 Which grass is commonly used in floating garden? b
a) Cenchurs b) Typha
c) Bermuda d) Australian
14 Which vegetable belongs to the group of bulb crops? d
a) Potato b) Sweet potato
c) Beet root d) Garlic
15 Which one is a dicot vegetable? d
a) Onion b) Asparagus
c) Garlic d) Carrot
16 Indian Institute of Vegetable Research (IIVR) is located at which place? c
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a) New Delhi b) Banglore
c) Varanasi d) Anand
17 Which of the following state stands first in production of vegetables in India d
a) Uttar Pradesh b) Gujarat
c) Rajasthan d) West Bengal
18 Indian Agricultural Research Institute (IARI) is located at ……………………. b
a) Lucknow b) New Delhi
c) Kanpur d) Bangluru
19 Production of few vegetable crops is taken up on large scale for distant markets are a
known as…
a) Truck gardening b) Kitchen gardening
c) Ornamental gardening d) Market gardening
20 Which among the following is monocot crop ? d
a) Lettuce b) Cabbage
c) Pumpkin d) Onion
21 The condition in which staminate and pistillate flowers are borne separately on the a
same plant
a) Monoecious b) Dioecious
c) Staking d) Mulching
22 Vegetables gave ________ yield than other traditional crops like wheat and rice a
a) More b) Less
c) Equal d) Half
2. Fruit vegetables: Tomato, Brinjal, Chillies and Okra

23 Which crop contains 'Sinergin glucoside'? d
a) Onion b) Bitter gourd
c) Okra d) Cabbage
24 Which pigment is responsible for red colour in tomato? b
a) Pro-lycopene b) Lycopene
c) Carotenoid d) Xanthophyll
25 Fruit cracking in tomato is caused due to deficiency of _____. a
a) B b) Mo
c) N d) Mn
26 In chilli the red colour in fruits at the ripening stage is due to ______ a
a) Capsanthin b) Capsaicin
c) Allyl propyl sulphide d) None of these
27 Which is the place of origin of okra? c
a) Peru b) India
c) Africa d) Burma
28 What is the seed rate of hybrid tomato? a
a) 150-200 g b) 700-800 g
c) 800-900 g d) 10 - 20 g
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29 Which compound is responsible for bitterness in brinjal? d
a) Glycogen b) Phenols
c) Carotenoid d) Glyco-alkaloids
30 Which type of flowers, produce maximum fruit set in brinjal? a
a) Long Styled b) Medium styled
c) True Short Styled d) Pseudo Short styled
31 In which type of disorder of tomato, internal locules remain empty? b
a) BER b) Puffiness
c) Sun scalding d) Catface
32 What is botanical name of sweet chilli? a
a) Capsicum annum b) C. frutescence
c) C. baccatum d) None of these
33 Which among the following vegetable is rich in Iodine? b
a) Tomato b) Okra
c) Chilli d) Brinjal
34 Little leaf of brinjal is caused by which micro-organism? c
a) Fungus b) Bacteria
c) Mycoplasma d) None of these
35 Which one is variety of bell pepper? c
a) Pusa Jwala b) Arka Basant
c) California Wonder d) Bharat
36 Which compound is responsible tangerine colour in tomato? b
a) Lycopene b) Pro-lycopene
c) Carotenoid d) Capsanthin
37 Yellow Vein Mosaic disease of okra is spread by which vector? a
a) White fly b) Thrips
c) Aphid d) Jassid
38 What is the ideal spacing of okra during summer season? b
a) 10X 10 cm b) 30 X 15 cm
c) 45 X 60cm d) 60 X 60 cm
39 What is the seed rate of okra during summer season? c
a) 2-5 kg/ha b) 8-10 kg/ha
c) 15-20 kg/ha d) 25-30 kg/ha
40 Parbhani Kranti is a famous variety of which crop? d
a) Tomato b) Bottle gourd
c) Chilli d) Okra
41 Which among the following is not solanaceous fruit vegetable. b
a) Tomato b) Okra
c) Chilli d) Brinjal
42 Which is the place of origin of Brinjal? c
a) China b) Sri Lanka
c) India d) USA
43 ‘Pusa Purple long’ is famous variety of ….. c
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a) Chilli b) Capsicum
c) Brinjal d) Tomato
44 Ideal stage of tomato harvesting from kitchen garden for table purpose d
a) Green stage b) Pink stage
c) 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? c
a) Bitter gourd b) Bottle gourd
c) Pointed gourd d) Ridge gourd
46 Origin of bottle gourd is_________ a
a) Africa b) Europe
c) Asia d) South America
47 Which of the following is the dioecious crop? d
a) Sponge gourd b) Cucumber
c) Bottle gourd d) Pointed gourd
48 Cucurbits are usually grown in which season? b
a) Rabi b) Summer
c) Any season d) None of these
49 Pointed gourd is commercially propagated through……………………… b
a) Seed b) Vine cutting
c) Budding d) Grafting
50 Lagenaria siceraria standl is botanical name of …………. b
a) Snake gourd b) Bottle gourd
c) Ridge gourd d) Cucumber
51 ‘GCU-1’ is recommended variety of ………………………….. for Gujarat state. a
a) Cucumber b) Pumpkin
c) Onion d) Carrot
52 Which among the followings is a variety of sponge gourd ? a
a) Pusa Chikni b) GARG-1
c) Swarna Rekha d) Khira-90
53 Bitter gourd is sown at …………………..spacing
a) 1.5 x 1.5 m b) 1.5 x 1.5 ft a
c) 1.5 x 1.5 cm d) 1.5 x 1.5 mm
54 Which among the followings is warm season vegetable ? c
a) Onion b) Potato
c) Cucumber d) Carrot
55 Trichosanthus dioica Roxb is botanical name of c
a) Spine gourd b) Pumpkin
c) Pointed gourd d) Okra
56 Pointed gourd is originated from c
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a) China b) Sri Lanka
c) India d) USA
57 Which of the following cucurbit is dioecious in nature? b
a) Water melon b) Pointed gourd
c) Sponge gourd d) Bottle gourd
58 Which of the following cucurbit is annual in nature? a
a) Bitter gourd b) Little gourd
c) Pointed gourd d) Spine gourd
59 Which of the following cucurbit is perennial in nature? a
a) Pointed gourd b) Ridge gourd
c) Bottle gourd d) Musk melon
60 Which of the following cucurbit is monoecious in nature? d
a) Spine gourd b) Pointed gourd
c) Kakrol d) Bottle gourd
61 Which of the following cucurbit is propagated by vegetative method? c
a) Sponge gourd b) Pumpkin
c) Pointed gourd d) Cucumber
62 Which of the following cucurbit is propagated by seed? a
a) Sponge gourd b) Little gourd
c) Spine gourd d) Pointed gourd
63 Luffa acutangula Roxb. is a botanical name of _______________. b
a) Bottle gourd b) Ridge gourd
c) Spine gourd d) Water melon
64 Pusa Meghdoot is a variety of ______________. d
a) Muskmelon b) Cucumber
c) Sponge gourd d) Bottle gourd
65 Pusa summer prolific long is a variety of __________________ c
a) Muskmelon b) Watermelon
c) Bottle gourd d) Cucumber
66 Seed rate of bottle gourd is ________ Kg/ha. b
a) 1 - 1.5 b) 2.5 – 3
c) 6 – 8 d) 10 – 12
67 Cucumis sativus Linn. is a botanical name of ___________ c
a) Muskmelon b) Cow pea
c) Cucumber d) French bean
68 Pusa sanyog is a variety of ____________ c
a) Bottle gourd b) Okra
c) Cucumber d) Onion
69 Seed rate for cucumber is _______ Kg/ha a
a) 1.5 – 2 b) 3 – 5
c) 6 – 8 d) 8 – 10
70 Generally plant growth regulators are applied on cucurbits for sex modification at which a
stage?
a) Two to four leaf stage b) At fruit setting stage
c) At fruit ripening d) At harvesting stage
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71 To induce femaleness in cucumber, gibberelic acid is sprayed at ___ ppm concentration d
a) 500 – 1000 b) 200 – 400
c) 100 – 150 d) 10 – 25
72 Sugar baby is a variety of ___________ c
a) Tomato b) Brinjal
c) Water melon d) Muskmelon
4. Cole crops: Cabbage, Cauliflower and Knol-khol

73 Edible portion of the cauliflower is known as d
a) Head b) Clove
c) Swollen stems d) Curd
74 Blanching is necessary operation in ____________ crop c
a) Radish b) Potato
c) Cauliflower d) Carrot
75 In cabbage the edible portion is known as a
a) Head b) Curd
c) Flower d) Bulb
76 The premature formation of seed-stalk i.e. before the formation of heads it means a
a) Bolting b) Buttoning
c) Blindness d) Whiptail
77 All cole crops are considered as_______ a
a) Cool season crops b) Summer season crops
c) Rainy season crops d) All season crops
78 Brassica oleracea Var. Botrytis is botanical name of ____________ b
a) Tomato b) Cauliflower
c) Cabbage d) Carrot
79 Which among the followings is a variety of cabbage a
a) Golden Acre b) Ruby
c) Pusa Jwala d) Kesar
80 Swollen portion of knol-khol above the ground is called c
a) Curd b) Head
c) Knob d) Leaf
81 Brassica caularapa is botanical name of ………. d
a) Cabbage b) Broccoli
c) Cauliflower d) Knol khol
82 When a few thin leaves protrude from cauliflower curds, it is known as d
a) Blanching b) Whiptail
c) Browning d) Leafiness
83 Pusa Deepali is variety of ______________. b
a) Broccoli b) Cauliflower
c) Knol khol d) Cabbage
84 Spacing for late cauliflower is _______ cm. d
a) 30x30 b) 30x45
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c) 45x45 d) 90x60
85 Blanching is practiced in_____________ to protect it from sunlight. a
a) Cauliflower b) Radish
c) Cabbage d) Carrot
86 To protect the cauliflower curds from sunlight, which of the following operation is c
practiced?
a) Mulching b) Staking
c) Blanching d) None of these
87 Whiptail in cauliflower causes due to deficiency of ___________. d
a) Boron b) Iron
c) Zink d) Molybdenum
88 Due to Boron deficiency in cabbage __________ disorder occurs. d
a) Ricyness b) Whiptail
c) Blindness d) Browning
89 The disorder in which cauliflower does not bear curd is called as ___________ a
a) Blindness b) Whiptail
c) Browning d) Bottoning
90 Which of the following is most serious disease occurred in vegetable nursery? b
a) Powdery mildew b) Damping off
c) Soft rot d) Leaf spot
91 Centre of origin for cabbage is _______________. b
a) Africa b) Europe
c) South America d) China
92 Economical part of cabbage is known an ____________. d
a) Curd b) Bulb
c) Knob d) Head
93 Pride of India is a variety of _____________. a
a) Cabbage b) Watermelon
c) Cauliflower d) Knol khol
94 White Vienna is a variety of ________. a
a) Knol khol b) Radish
c) Cabbage d) Cauliflower
5. Bulb crops: Onoin and Garlic

95 Nasik 53 is a variety of ____________ b
a) Garlic b) Onion
c) Carrot d) Potato
96 Quercetin is responsible for ____________. b
a) Pungency in onion b) Yellow colour in onion
c) Anti fungal factor in onion d) None of these
97 Allyl propyl disulphide is responsible for _______________. a
a) Pungency in Onion b) Red colour in Chilli
c) Pungency in Cilli d) Red colour in Tomato
98 Shallot and Chives belongs to the family _____________. c
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a) Solanaceae b) Cruciferae
c) Alliaceae d) Malvaceae
99 Agrifound Light Red is a variety of __________. c
a) Tomato b) Chilli
c) Onion d) Carrot
100 Curing is essential operation after harvest in ____________. d
a) Okra b) Spinach
c) Brinjal d) Onion
101 Which of the following vegetable is known as ‘queen of kitchen’ d
a) Tomato b) Chilli
c) Potato d) Onion
102 Growth habit of onion is ____________ b
a) Annual b) Biennial
c) Perennial d) None of these
103 Ideal spacing for onion crop is ______ cm c
a) 5X10 b) 20x30
c) 10X15 d) 30x30
104 Bolting in onion causes due to_________. d
a) Low temperature b) Age of seedling at transplanting
c) Deficiency of nutrients d) All of these
105 ___________ is responsible for typical flavor of garlic. b
a) Sinergin b) Diallyl disulphide
c) Capsaicin d) Allyl propyl disulphide
106 Centre of origin for garlic is ____________. a
a) Central Asia b) South America
c) North America d) Africa
107 Garlic is propagated by _____________ d
a) Rhizome b) Bulb
c) Seed d) Clove
108 Allium sativum is a botanical name of _______________. a
a) Garlic b) Beet root
c) Onion d) Asparagus
6. Beans and Peas: Cluster bean, Dolichos bean, Cowpea

109 Pusa Komal and Pusa Dofasli are varieties of ____________. a
a) Cow pea b) Drum stick
c) Methi d) French bean
110 Cyamopsis tetragonoloba L. is a botanical name of ____________________. c
a) Indian bean b) Cow pea
c) Cluster bean d) Pea
111 From which plant part of Cluster bean, gum is extracted? c
a) Root b) Flowers
c) Endosperm d) Leaves
112 Guar gum is extracted from___________ a
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a) Cluster bean b) Pea
c) Cow pea d) Indian bean
113 Flower colour of cluster bean is ___________. c
a) Red b) Green
c) Purple d) Yellow
114 Pusa sadabahar is a variety of_________________ d
a) Pea b) Cow pea
c) Indian bean d) Cluster bean
115 Vigna uniguiculata is a botanical name of ___________________. a
a) Cow pea b) French bean
c) Cluster bean d) Indian bean
116 Yard long bean is a name of _____________. b
a) Cluster bean b) Cow pea
c) French bean d) Pea
117 Pisum sativum is a botanical name of _________________. b
a) Cluster bean b) Pea
c) Indian bean d) Cow pea
118 Centre of origin for Pea is ___________ d
a) China b) South America
c) India d) Ethiopia
119 Arkel is a variety of _________________ a
a) Pea b) French bean
c) Cow pea d) Cluster bean
120 Dolichos bean is also called as _________________. c
a) French bean b) English bean
c) Indian bean d) Chinese bean
121 Arka Jay and Arka Vijay are varieties of _____________.
a) French bean b) Pea
c) Dolichos bean d) Cow pea
7. Tuber crops: Potato, Sweet potato, Colocasia, Yams

122 Acridity and irritation due to presence of crystals of calcium oxalate is found in______. b
a) Potato b) Elephant foot yam
c) Tapioca d) Sweet Potato
123 Which of the following crop is propagated by vine cutting? a
a) Sweet Potato b) Tapioca
c) Yam d) Potato
124 Centre of origin of Potato is ____________ b
a) Africa b) South America
c) India d) Europe
125 Which of the following plant belongs to convolvulaceae family? c
a) Potato b) Elephant foot yam
c) Sweet potato d) Tapioca
126 Seed rate(Kg/ha) of potato is____________ b
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a) 1000 b) 3000
c) 5000 d) 8000
127 The underground stem of potato plant is known as a
a) Tuber b) Rhizome
c) Sucker d) Bulb
128 Sweet potato is propagated by……………… a
a) Tubers b) Seed
c) Leaf cutting d) Flower bud
129 Ipomea batatas Lam. Is a botanical name of ___________. b
a) Potato b) Sweet Potato
c) Tapioca d) Yam
130 _____________contains diosgenin. c
a) Tapioca b) Sweet potato
c) Yam d) Potato
131 Manihot esculenta is botanical name of _____________ d
a) Colocasia b) Elephant foot yam
c) Yam d) Tapioca
132 Economical part of Turnip is its ___________. b
a) Stem b) Roots
c) Fruits d) Leaves
8. Root crops: Carrot, radish and Beet root

133 Pusa Kesar is the variety of d
a) Radish b) Tomato
c) Brinjal d) Carrot
134 Beet root belongs to family_______ a
a) Chenopodiaceae b) Leguminoceae
c) Solanaceae d) Cruciferae
135 Raphanus sativus is a botanical name of __________ a
a) Radish b) Carrot
c) Garlic d) Onion
136 Family of radish is ____________. a
a) Brassicaceae b) Amaranthaceae
c) Solanaceae d) Leguminoceae
137 Edible part in Radish is a ____________. c
a) Stem b) Tuber
c) Root d) Rhizome
138 Pusa Himani and Pusa Chetki are varieties of d
a) Carrot b) Beet root
c) Turnip d) Radish
139 Family of Carrot is ______________. b
a) Solanaceae b) Umbelliferae
c) Malvaceae d) Chenopodaceae
140 Brassica rapa is a botanical name of ___________. a
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a) Turnip b) Knol khol
c) Broccoli d) Radish
141 Which of the following vegetable belongs to Chenopodiaceae family? a
a) Beet root b) Radish
c) Carrot d) Turnip
9. Leafy vegetables: Amarathus, Palak

142 All green, Pusa harit, Pusa jyoti are varieties of d
a) Coriander b) Amaranth
c) Fenugreek d) Palak
143 Which of the following leafy vegetable belongs to Leguminoceae family? d
a) Coriander b) Palak
c) Amaranth d) Fenugreek
144 Seed rate for Amaranth is _______ Kg/ha. c
a) 1 - 1.5 b) 4 - 6
c) 2 - 4.5 d) 8 - 10
145 Trigonella foenum graecum is botanical name of _______. a
a) Methi b) Amaranth
c) Palak d) Coriander
146 Lettuce belongs to the family ___________. d
a) Solanaceae b) Brassicaceae
c) Malvaceae d) Compositae
10. Perennial vegetables: Drumstick and Curry leaf

147 Moringa oleifera is the botanical name of _____________ c
a) Curry leaf b) Lettuce
c) Drumstick d) Turnip
148 Murraya koengi is a botanical name of __________. c
a) Drumstick b) Lettuce
c) Curry leaf d) Jack fruit
149 Family of curry leaf is ____________ c
a) Solanaceae b) Malvaceae
c) Rutaceae d) Brassicaceae
150 Family of drumstick is ___________ a
a) Moringaceae b) Malvaceae
c) Rutaceae d) Compositae
11. Importance of ornamental gardens, Planning of ornamental gardens

151 Series of arches joined together is called as______ b
a) Arbour b) Pergola
c) Edge d) Hedge
152 Use of one general form of plant material in large numbers in one place is called as___ d
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a) Axis b) Unity
c) Texture d) Mass effect
153 Giving different ornamental shapes to the plant by regular training and pruning is called c
as______
a) Arbour b) Pergola
c) Topiary d) Hedge
154 Public parks are considered as _____________ of cities. b
a) Heart b) Lungs
c) Eyes d) Mind
155 An imaginary line in any garden, around which the garden is developed with balance is c
called as _____________.
a) Focal point b) Unity
c) Axis d) Texture
156 Mobility in garden can be created by _____________. a
a) Water fall b) Baradari
c) Statue d) Compound wall
157 An architectural feature which is a main point of attraction in garden is called as _____. b
a) Axis b) Focal Point
c) Mass effect d) Texture
158 Japanese art of growing woody perennial trees in a miniature form is called as _______. a
a) Bonsai b) Terrarium
c) Topiary d) Pergola
12. Types and Styles of ornamental gardens

159 Which of the following is the type of informal garden? a
a) Japanese garden b) Mughal garden
c) Persian garden d) French garden
160 Ponds, streams, stone lanterns and pagodas are the features of ____________ style c
garden.
a) Mughal b) English
c) Japanese d) Persian
161 Mughal garden comes under which style? a
a) Formal b) Informal
c) Free-style d) none of these
162 Japanese garden comes under which style? b
a) Formal b) Informal
c) Free-style d) none of these
163 Which of the following is the type of formal garden? c
a) Japanese b) English
c) Mughal d) None of these
13. Use of trees, shrubs, climbers, palms, house plants, and seasonal flowers in the
garden
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164 Which types of plants are most suitable for making hedge? c
a) Climbers b) Trees
c) Shrubs d) Grasses
165 The ornamental plants which are having attractive leaves are generally known as _____. c
a) Shrub b) Tree
c) Foliage plant d) Creeper
166 Cock’s comb belongs to which family? b
a) Compositae b) Amaranthaceace
c) Malvaceace d) Solanaceae
167 Which of the following grass is known as doob or Hariali? b
a) Poa pretensis b) Cynodon dactylon
c) Zoysia matrella d) Zorsia terivifolia
168 Which of the tree produces yellow flowers? b
a) Colvillea racemosa b) Peltophorum pterocarpum
c) Jacranda mimosaefolia d) Cassia nodosa
169 The scientific name of chandan is... d
a) Poplar alba b) Michelia champaka
c) Morus alba d) Santalum album
170 Which of the following is not a shrub? d
a) Hibiscus b) Tecoma
c) Duranta d) Peepal
171 For creating pergola, arches and arbours which type of plants are most useful? b
a) Shrubs b) Climbers
c) Trees d) Annuals
14. Package of practices for rose, Jasmine, Chrysanthemum, Gladiolus, Gerbera,

Marigold and Tuberose.
172 Tagetes erecta is a botanical name of ____________ c
a) Rose b) Gladiolus
c) Marigold d) Tuberose
173 Which one is known as queen of flowers? d
a) Rose b) Lotus
c) Gerbera d) Chrysanthemum
174 Which flower crop is mostly grown for loose flowers? a
a) Jasmine b) Gerbera
c) Gladiolus d) Rose
175 Dr. B. P. Pal is known as father of... b
a) Gerbera b) Indian rose
c) Marigold d) Hibiscus
176 Which is the best time of pruning of roses in the northern plains? c
a) Jan-Feb b) March-April
c) Second or third week of Oct. d) None of these
177 Hybrid Tea roses are propagated by __________. c
a) Cutting b) Seed
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c) T budding d) Suckers
178 Tuberose is propagated by__________. a
a) Bulb b) Seed
c) Corm d) Sucker
179 Staking and pinching are important operations in ______________. b
a) Tuberose b) Chrysanthemum
c) Gerbera d) Rose
180 Which of the following flower crop belongs to Iridaceae family? a
a) Gladiolus b) Gerbera
c) Marigold d) Rose
181 Jasminum sambac is a botanical name of ___________. a
a) Mogra b) Jooee
c) Chameli d) Yellow jasmine
182 Removal of part of terminal growing portion of stem is called as____________. a
a) Pinching b) Defoliation
c) Disbudding d) Deshooting
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SDAU, Sardarkrushinagar
B. Sc. (Hons) Agriculture

Fourth Semester
HORT-4.3 (2+1)
(Production Technology of Spices, Aromatic, Medicinal and
Plantation crops)
Content
Sr. Chapter Weightage
No. (Out of 100)
1 Division I : Importance and cultivation technology of Spices crops like ginger, 25

turmeric, pepper, cardamom, coriander, cumin and fenugreek.
2 Division II : Importance and cultivation technology of plantation crops like 25

coconut, arecanut, betelvine, cashew, cocoa, coffee and oilpalm
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3 Division III : Importance and cultivation technology of Aromatic crops like lemon 25
grass, citronella, palmarose, vetiver, geranium and dawana.
4 Division IV : Importance and cultivation technology of Medicinal plants like 25

diascoria, rauvolfia, opium, ocimum, perwinkle, aloe, guggul, belladonna,
nuxvomica, Solanum, khasiamum , aonla, senna, plantago, stevia, coleus and
Acorus
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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 (a)
aroma are called .........
(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 (b)
called .........
(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)
(a) Clove (c) Coriander
(b) Cardamom (d) Vanilla
7 Which among the following is perennial spice crop? (c)
(b) Fenugreek (d) Fennel
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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)
(a) Nutmeg (c) Coriander
(a) Cinnamon (c) Coriander
(a) Cassia (c) Coriander
16 Which among the following countries have largest area under black pepper (a)
cultivation in the world?
(a) India (c) Pakistan
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(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)
(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)
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(b) Black Pepper (d) Nutmeg
26 Which among the followings is black pepper variety not released from IISR (c)
- Calicut (Kerala).
(a) Subhakara (c) Panniyur -1
(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 (a)
cultivation.
(a) Erythrina indica (c) Elettaria cardamomum
(b) Carica papaya (d) Zingiber officinale
32 Which among the following countries have largest area under cardamom (a)
cultivation in the world?
(a) India (c) Pakistan
(b) U.S.A. (d) Australia
33 The centre of origin of cardamom is............. (a)
(a) Southern India (c) Peru and Mexico
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(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
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 (d)
Cardamom Research Institute, Myladumpara
(a) Subhakara (c) Panniyur -1
(b) Suruchi (d) ICRI–1
42 Which among the followings is not a variety of cardamom? (b)
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(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
(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)
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(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)
(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)
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(a) Kasuri methi (c) Fennel
(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
(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)
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(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
(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)
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(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)
(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 (c)
fenugreek
(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
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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)
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)
(a) Rhizome (c) Bulbs
96 Which of the following state is largest producer of vanilla (b)
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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
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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
(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)
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(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
(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)
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(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
(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)
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(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
(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 (a)
Areanut?
(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)
(a) 9 month old fruits (c) 18 month old fruits
(b) 1month old fruits (d) 3 month old fruits
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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)
(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
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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)
(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
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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)
(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
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62 Oil palm is originated at …………………… (b)
(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)
(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
40
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)
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
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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)
(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
42
43
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 (c)
used for aromatic purpose
(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
8 Citronella is propagated through….. (d)
(a) Roots (c) Leaves
44
(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 (c)
for aromatic purpose
(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
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.
45
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 (c)
Red Data Book (IUCN),
(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)
(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
46
(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)
(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)
47
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
(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
48
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
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
49
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
(b) Commiphora wightii (d) Rauvolfia serpentina
42 Belladonna is a member of family…………………………… (c)
(a) Zingiberaceae (c) Apocynaceae
50
Multiple Choice Questions of
Hort 5.4 (1+1)
Processing and Value Addition of Horticultural Crops
51
CHAPTER
IMPORTANCE OF PHT OF HORTICULTURAL CROPS
1 Contribution of horticultural sector in GDP of total agriculture is_________
a >20 % b >11% C
c >30% d >65%
2 Fruit and vegetable called as protective food due to presence of __________ D
a Carbohydrate b Fats
c Cellulose d Vitamins & Minerals
3 As per RDA mentioned by ICMR an adult should consume __________fruits daily B
a 100 g b 200 g
c 300 g d 400 g
4 As per RDA mentioned by ICMR an adult should consume __________vegetable daily C
a 100 g b 200 g
c 300 g d 400 g
5 In India only ……….. of total production of fruits & vegetable used in processing industry. B
a 1.1 % b 2.2 %
c 3.3 % d 4.4 %
6 PH losses in fruit and vegetable ranges from________ D
a 5 – 10 % b 10 – 15 %
c 15 – 20 % d 20 – 40%
7 Mechanical injury and losses includes _________ A
a Bruising b Microbial
c Respiration d Transpiration
8 Major cause of PH losses in _________ D
a Lack of infrastructure b Lack of knowledge her
c Carelessness of farmer d All above the above
CHAPTER
Maturity indices. Harvesting and post harvest handling of fruits and vegetables
9 Among the following, which one is having maximum PH losses ? A
a Papaya b Apple
c Grape d Garlic
10 Which rite have maximum PH losses ? C
a Farmer’s field b Packaging
c Marketing d None
11 In what terms , we can explain the PH losses ?
a Nutritional b Economic
c Both ‘a’&’b’ d None of them
12 Horticultural crops are ________entity even often harvest.
a Living b Non-living
c Both ‘a’&’b’ d NOTA
13 By which technique, PH loss can be minimize?
a Waxing b Evaporative cool storage
c Pre-packaging d All of them
14 In which system, fruit and vegetable remains at low temperature from farm to consumer? D
a CA storage b Evaporative cool storage
c Cold storage d Cold chain
15 What comes after maturity? B
a Physiological maturity b Ripening
c Senescence d None of them
16 The harvesting stage of commodity required by market is called as ______ C
a Horticultural maturity b Physiological maturity
c Commercial maturity d None of them
17 For long distant market, muskmelon should be harvested at A
52
a Half slip stage b Full slip stage
c No slip stage d ¾ slip stage
18 ‘Tapka’ is a common maturity index of _______ B
a Banana b Mango
c Sapota d Pomegranate
19 Angularity is a common maturity index of _______ A
a Banana b Mango
c Lime d Guava
20 Usually vegetables should be harvested at ________ A
a Tender stage b Physiological maturity stage
c Seed development stage d Ripening stage
21 Flattening of eye is a maturity index of __________ D
a Mango b Sapota
c Litchi d Pineapple
22 Custard apple is a ________ fruit. A
a Climacteric b Non- climacteric
C Both ‘a’& ‘b’ d None of them
23 DFFB refers to C
a 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 ________ D
a Visual b Chemical
c Physiological d Computational
25 TSS is measured by _________
a Reflactometer b Refractometer
c Referencemeter d Refinmeter
26 What is appropriate maturity index of cauliflower ? C
a Bud should be compact b Head should be compact
c Curd should be compact d Knob should be compact
27 Select out the old one? D
a Mango b Banana
c Sapota d Date palm
28 By maturity indices , we can judge the right stage of ________ A
a Harvesting b Packing
c Ripening d Marketing
29 Delayed harvesting of radish may cause_______ physiological disorder D
a Forking b Splitting
c Cracking d Pithyness
30 Which one is more efficient? B
a 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? A
a Manual harvesting b Mechanical harvesting
c Both ‘a’ &‘b’ d NOTA
32 Curing is important PH operation of _______ D
a Onion b Potato
c Colocasia d All above them
33 Ambient condition means _________ D
a Low temp. b Freezing temp.
c Zero energy storage d Room temp.
CHAPTER –
Maturity and ripening process. Factors affecting ripening of fruits, and vegetables
Pre harvest factors affecting quality on post harvest shelf life of fruits and vegetables. Factors
53
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 B
c Physiologically programmed stage d NOTA
35 Apple is ___________fruit B
a Climacteric b Non - Climacteric
c Semi Climacteric d Half Climacteric
36 Pomegranate is ___________fruit B
37 The word ‘mature’& ‘ripe’ are same for________ commodity. B
38 Climacteric fruit should be harvested at__________ A
a Mature stage b Ripening stage
c Senescence stage d Tender stage
39 There is a sudden upsurge in _______rate in climacteric fruits A
a Respiration b Transpiration
c Evaporation d Photosynthesis
40 Cell wall of fruit and vegetable are consists of_________ substances. C
a Starch b Fats
c Pectic d Acidic
41 From maturity to ripening ,organic acid content of fruit and vegetable _______ A
a Decreases b Increases
c Remain same d NOTA
42 From maturity to ripening , chlorophyll content of fruit and vegetable _______ A
a Decreases b Increases
c Remain same d None of them
43 With the advancement of maturity period the __________ A
a Starch converts into sugar b Sugar converts in starch
c Sugar converts into protein d Sugar converts into cellulose
44 Precursor of ethylene is __________
a Tryptophan b Zinc
c Methionine d Ascorbic acid
45 During ripening of climacteric fruits, climacteric peak attained very fast , if temperature is _______
a Very low b Low
c Moderately low d High
46 Which can be used as ethylene absorbent?
a MH b 2,4-D
c 2,4,5-T d KMnO4
47 Which one use to checks the sprouting of onion during storage? A
a MH b 2,4-D
c 2,4,5-T d KMnO4
48 How many molecular of CO2 &H2O will be released from 1molecule of glucose (C6H12O6), during D
respiration process?
a 1 b 2
c 3 d 6
49 Which gas is reduced during controlled atmosphere storage? B
a Nitrogen b Oxygen
c CO2 d Inert gases
54
50 Higher density of stomato may cause ___________ ripening. A
a Accelerated b Delayed
c Constant d NOTA
51 Which variety of tomato has very long ______ shelf life. D
a Vaishali b Gujarat Tomato-2
c Anand Tomato -2 d Flvr Savr
52 Pre –cooling ________shelf life A
a Improves b Reduce
c Does not effect d NOTA
53 Sugar-starch conversion in plant is governed by_________ enzyme. B
a Phenolose b Amylase
c Pectase d Methylase
54 Auxins are usually breakdown by enzyme ………………….. A
a peroxidese (Oxidases) b Pectase
c Amylase d Pectinase
55 Accumulation of ________ is closely associated with ripening C
a IBA b MBA
c ABA d EBA
56 Pre-cooling preserve the product by__________ D
a Inhibiting growth of microbes b Restricting of enzymatic activities
c Inhibit water loss d AOTA
57 Cushioning material is ________ B
a 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 ___________ A
a Corrugated fiber board boxes b Compared fiber board boxes
c Compressed fiber board boxes d Curing fiber board boxes
59 Which is most commonly used material in making pallets? C
a GI pipe b Card board
c Wood d HDPE
60 In hydro-cooling, _______is used to lowering the temperature. A
a Cold water b Ice
c Steam d Air
61 In pre-cooling _________is removed? B
a Commodity heat b Field heat
c Atmospheric heat d Processed heat
62 Activity of enzymes in maximum at ________ C
a 80C b 280C
0
c 38 C d 480C
63 Oxidation of phenolic substances may cause ________ C
a Browning b Blackening
c Greening d De-greening
64 CFTRI is located at ……….. C
a Bengaluru b New Delhi
c Mysore d Solan
65 Deterioration rate is directly proportional C
a Rate of respiration b Rate of transpiration
c Both ‘a’ & ‘b’ d NOTA
66 Pre-cooling refers to the cooling of fruit & vegetable ………….. B
a Immediately before harvest b Immediately after harvest
c During storage d During marketing
67 Ethylene scavenger is _________
a To minimize C2H4 b To increase C2H4 A
55
c To minimize acetylene d To increase acetylene
68 Which one is used as ethylene scavenger?
a SO2 b MCP B
c C2H2 d NOTA
69 Which one is more accurate in terms of air in storage?
a MA b CA B
c Evaporative d NOTA
CHAPTER
Principles & Methods of preservation
70 Basically how many principles are involved in preservation of F&V? C
a 1 b 2
c 3 d 4
71 Which one is not a principle of preservation? D
a Prevention or delay of microbial b Prevention or delay of self-decomposition
damage
c Prevention of mechanical injury d Prevention or delay of harvesting technique
72 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 …. B
a Asepsis b Filtration
c Pasteurization d Sterilization
74 Which one is not considered as a method of preservation by heat? D
a Canning b Pasteurization
c Sterilization d Irradiation
75 Which one is more thermo resistant? C
a Yeast b Mould
c Bacteria d AOTA
76 Pasteurization is done ……100oC. A
a Below b At
c Above d NOTA
77 Sterilization is done ……100o C. C
a Below b At
c Above d NOTA
78 Complete killing of microbes is done by….. B
a Pasteurization b Sterilization
c Freezing d Chilling
79 Pasteurization is done in …. A
a Fruits b Vegetable
c Pulses d Spices
80 Sterilization is done in B
a Fruit b Vegetable
c Pulses d Spices
81 Most of the bacteria can not survive in ……..media. A
a Acidic b Alkaline
c Saline d neutral
82 Among the following which one is most difficult to control? A
a Bacteria b Yeast
c Mould d NOTA
83 By which method juices are clarified?
a Carbonation b Fermentation D
c Canning d Filtration
56
84 In carbonation which gas is used? A
a CO2 b Co
c C2H4 d Ch4
85 At what concentration…….. of CO2, microbial activity will be completely inhibited? C
a 12.6 g/l b 13.6 g/l
c 14.6 g/l d 15.6 g/l
86 At what concentration, sugar will act as a preservative? B
a 62% b 66%
c 52% d 56%
86 Sugar works on the principle of ……. to preserve the fruit & vegetables. B
a Diffusion b Osmosis
c Fermentation d Filtration
87 Jam & jelly are preserve by … C
a Salt b Citric acid
c Sugar d Co2
88 ….. per cent acetic acid acts as a preservative. B
a 1 b 2
c 3 d 4
89 Vine & beer are preserved by C
a Sugar b Salt
c Fermentation d Carbonation
90 Decomposition of carbohydrate by microbes or enzymes is called as….. C
a Carbonation b Carbohydration
c Fermentation d Irradiation
91 Chemical preservative have inhibitory action against microbes due to ……. D
a Interfering the cell division b Interfering the permeability of cell membrane
c Interfering the enzyme activity d AOTA
92 Active ingredient of KMS is B
a S2O b SO2
C SO d SOS
93 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 B
a coloured b Non –coloured
c Both a & b d NOTA
95 Na benzoate is used in …… products. A
a coloured b Non – coloured
c Both a & b d NOTA
96 Na benzoate …….. times soluble in water then benzoic acid B
a 150 b 170
c 190 d 200
97 Which one will be used as preservative in products of phalsa & jamun products? B
a KMS b Na benzoate
c Suger d CO2
98 At what concentration, salt act as a preservative? C
a 2-5% b 8-10%
c 15-25% d 45-55%
99 Oil in pickles, produces ________condition. B
a Aerobic b Anaerobic
c Favorable d NOTA
100 Which one is an antibiotic, used in preservation of fruit and vegetables? D
a Subtilin b Pimaricin
57
c Nisin d All of them
101 Another name of cold sterilization is ___________ A
a Irradiation b Chilling preservation
c Cryogenic preservation d Freezing preservation
Chapter
Drying & Dehydration. Fermented & unfermented beverages
102 Which method of preservation of Fruit & Vegetable considered as an age old practice? A
a Draying b Dehydration
c Canning d Fermented bevearges
103 Removal of water applies to the term……….. C
c both ‘a’ & ‘b’ d NOTA
104 Relationship between moisture content of commodity and temperature is known as … B
a Aerometric relationship b Psychometric relationship
c Barometric relationship d Mosair relationship
105 Which one need more space? A
106 Which process is more rapid? B
107 Which method is affected by climate or season? A
108 Which one needs more temperature for dehydration? A
a Fruits b Vegetables
c Same in F & V d NOTA
109 Residual moisture content in fruits should not be more than ……… per cent after dehydration. C
a 2-4 b 6-8
c 10-12 d 10-20
110 During dehydration process, which is required blanching? B
a Fruits b Vegetables
111 Residual moisture content in vegetables should not be more than ……… per cent after dehydration. B
a 2-4 b 6-8
c 10-12 d 10-20
112 During dehydration process, sulphuring is done at the rate of ….… kg Sulphur per tonnes of fruits or D
vegetables.
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 ……….. B
a Equilibrium b Sweating
c Eqhumidity d NOTA
114 Synthetic drinks contain ……………. % fruit pulp. A
a 0 b 1
c 5 d 10
115 Unfermented beverages do not go under…………… fermentation. B
a Acidic b alcoholic
c organic d inorganic
116 In fermented beverages which microbe is helpful? C
a Mould b bacteria
c yeast d NOTA
58
117 RTS means…………… C
a Raw To Save b Ready To State
c Ready To Serve d Ready To Select
118 Which one is not common step in India while preparing unfermented beverages? C
a Filtration b Settling
c Deaeration d Fortification
119 To enhance the nutritive value, which step is followed? D
c Deaeration d Fortification
120 Complete removal of all suspended material from juice is known as …………….. C
c Clarification d Fortification
121 Which method is used for clarification of juice? D
a Settling b Filteration
c Freezing d AOTA
122 Sweetened juice contains…………… % fruit juice. B
a 75 b 85
c 95 d 100
123 Cordial should have ……….. % fruit juice. B
a 5 b 15
c 25 d 35
124 Which products have 25% fruit juice in final products as per FPO? D
a Fruit syrup & Crush b Fruit syrup & squash
c Crush & squash d AOTA
125 Which one is the oldest example of fermented beverage? A
a Grape wine b Apple wine
c Citrus wine d Berry wine
126 Which type of wine contains CO2 ? A
a Sparkling wine b Still Wine
c Fortified wine d AOTA
127 Aging is an important operation of ………………………… beverage. A
a Fermented b Unfermented
c Sweetened d AOTA
128 To crush the fruits, which one is used? B
a Squeezer b Basket press
c Crown cooking machine d AOTA
129 Syphoning off the fermented wine to separate it from the solid deposits is known as …………… C
a Filtration b Fining
c Racking d Crushing
130 Champaign is prepared from …………. variety of grapes. C
a Chardonnay b Pinot Noir
c Both ‘a’ & ‘b’ d NOTA
131 Port wine is associated with country…………………… B
a France b Portugal
c Spain d Ireland
132 Tokay is a famous fortified wine made in ………………….. B
a France b Spain
c Portugal d Hungary
133 Wine made from ‘Pears’ is known as ………………………… A
a Perry b Peru
c Pire d Piru
134 ‘Nira’ is prepared form …………………….. D
a Cashew apple b Apple
59
c Pears d Palm tree
135 Feni is prepared from …………………………….. A
a Cashew apple b Cashew nut
c Cashew leaves d Cashew roots
136 Cidar is a product of …………………………….. B
a Cashew apple b Apple
c Pear d Almond
137 Vinegar word is originated from ………………………… language. B
a Chinese b French
c Spanish d Latin
138 Oldest fermented product to mankind is ………………………………… A
a Vinegar b Vine
c Cidar d Sweetened juice
Chapter
Jam, Jelly, Marmalade, Preserve, Candy, crystallized & glazed fruits
139. Jam contains ………………….. ˚ brix TSS. B
A.) 65 B.) 68
C.) 72 D.) 75
140. End point of TSS reaches at …………………… ˚C temp. C
A.) 100 B.) 102
C.) 105 D.) 108
141. Crystallization is a problem associated with ………………………. A
A.) Jam B.) Squash
C.) Pickle D.) Vinegar
142. Which acid is added in jam recipe? A
A.) Citric B.) Ascorbic
C.) Malic D.) Vinegar
143. Which one is a semi – solid product? B
A.) Jam B.) Jelly
C.) Vinegar D.) Squash
144. Which component is most important in jelly making? A
A.) Pectin B.) Acid
C.) Sugar D.) TSS
145. In the jelly sugar is added on the basis of …………… B
A.) TSS B.) Pectin
C.) Acid D.) AOTA
146. Pectin is measured by …………….. B
A.) Refractometer B.) Jelmeter
C.) Lysimeter D.) Luxmeter
147. TSS in final Jelly should be……………………… ˚ brix. A
A.) 65 B.) 68
C.) 72 D.) 75
148. Synresis or weeping is a disorder of …………………………………. B
A.) Jam B.) Jelly
C.) Pickle D.) Cidar
149. Pectin is present in the form of ……………………………………….. in fruits. B
A.) Na pectate B.) Ca pectate
C.) K pectate D.) Carboxypectate
150. A product in which fruit slices or its shredded peels are suspended is called as ……………….. C
A.) Jam B.) Jelly
C.) Marmalade D.) AOTA
60
151. To prevent shrinking of fruits, ………………… should be done while making preserve. A
A.) Blanching B.) Exhausting
C.) Cleaning D.) NOTA
152. Among the following, which method of preserve making is better for colour& flavour retention? B
A.) Rapid B.) Slow
C.) Both ‘a’ & ‘b’ are same D.) NOTA
153. Final TSS of preserve should be ……………… % B
A.) 65 B.) 70
C.) 75 D.) 80
154. Which product is impregnated in sugar syrup? A
A.) Preserve B.) Canndy
C.) Crystallized Fruits D.) NOTA
155. Final TSS of Candy is ………………………… % C
A.) 65 B.) 70
C.) 75 D.) 80
Chapter
Pickle & Canning
156. Preservation of food in common salt or in vinegar is known as ………………………… A
A.) Pickling B.) Fermentation
C.) Canning D.) NOTA
157. Which one plays role in pickling process? A
A.) Lactic Acid bacteria B.) Acetic Acid bacteria
C.) Ascorbic Acid bacteria D.) Citric Acid bacteria
158. LA bacteria can grow in ………………………… % salt cone. A
A.) 8 – 10 B.) 12 – 15
C.) 15 - 18 D.) 18 - 20
159. Sugar solution is referred as ………………………………
A.) Syrup B.) Sugary A
C.) Jaggery D.) Brine
160. Salt solution is referred as …………… D
A.) Syrup B.) Sugary
C.) Jaggery D.) Brine
161. Amount of acetic acid in vinegar is expressed as ………………………………………. C
A.) Syrup strength B.) Brine strength
C.) Grain strength D.) Acid strength
162. Malt vinegar is prepared from ………………………. C
A.) Wheat B.) Potato
C.) Barley D.) Spirit
163. Blackening in pickles due to ……………………………………. A
A.) Iron B.) Copper
C.) Aluminum D.) Wood
164. Flower head of clove contains ……………….. that cause black neck ring in sauce / ketchup. B
A.) Pectin B.) Tannin
C.) Polypherools D.) Citric acid
165. Which equipment / utensils should be used while processing? C
A.) Fe B.) Cu
C.) SS D.) GI
166. TSS of sauce is 30% while that of ketchup is ………………….. % B
A.) 25 B.) 28
C.) 30 D.) 32
167. Black neck is a common problem of D
A.) Jam B.) Jelly
C.) Vinegar D.) Sauces
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168. Canning is also known as …………….. C
A.) Canning B.) Processing
C.) Appertization D.) Blanching
169. Canning invented by ………………………. D
A.) Flemming B.) Sadington
C.) Needham D.) Appert
170. Canning works on principle of …………………. B
A.) Freezing B.) Heat
C.) Fermenting D.) NOTA
171. Potato & Tomato are peeled by ……………….. peeling. B
A.) Hand B.) Stem
C.) Mechanical D.) Lye
172. Lye solution is ………………………………… A
A.) Caustic soda B.) Carbonic soda
C.) Washing soda D.) NOTA
173. Flame peeling is used to peel the ……………… C
A.) Potato & Tomato B.) Carrot & radish
C.) Onion & Garlic D.) Apple & Cherries
174. Blanching is also known as …………… D
A.) Scalding B.) Parboiling
C.) Pre-cooling D.) AOTA
175. Blanching helps in …………………… c
A.) Inactivation of enzymes B.) Reduces microbes
C.) 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 B
A.) 69 B.) 79
C.) 89 D.) 99
177. Syruping is done in ………….. F
A.) Fruits B.) Vegetables
C.) Spices D.) NOTA
178. Which one is done in vegetables? B
A.) Syruping B.) Brining
C.) Both ‘a’ & ‘b’ D.) NOTA
179. Brine solution is ……………….. % concentration of salt. A
A.) 1 – 3 B.) 5 – 8
C.) 10 - 12 D.) 12 – 15
180. Process of removal of air from cans is known as …………………… A
A.) Exhausting B.) De-aeration
C.) Vacuuming D.) NOTA
181. Heating of food for preserving is known as ………….. A
A.) processing B.) Sealing
C.) exhausting D.) Hotting
182. Fruits are processed at …………………. ˚C A
A.) 79 B.) 100
C.) 115 D.) 121
183. Vegetables should be processed at ………………… ˚C D
A.) 79 - 81 B.) 99 – 101
C.) 105 - 108 D.) 115 – 121
184. Coating of can from inside to prevent flavour % wholesomeness of contents is known as ……………. A
A.) Lacquering B.) Polishing
C.) Thinning D.) Resisting
185. Very tiny leaks in can from which air can passes spoilage due to is called as………………….. B
A.) Bursting B.) Breathing
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C.) Buckling D.) Leakage
186. Flat sour is a disorder of ………….. products. A
A.) Canned B.) Freezed
C.) tomato D.) Pickle
187. All enzymes are inactivated at ……………………….. ˚C D
A.) 50 B.) 60
C.) 70 D.) 80
63
Horticulture
Course No. : Hort.1.1
Title : Production technology of fruit crops(2+1)
MCQ prepared by S.B.Patel (Assistant Professor)
Topic : Introduction
1 '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
3 Book entitled “Fruits Tropical Sub tropical Vol. I,II” written by __________ (a )
(a) T.K.Bose (b) J.S.Arora
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
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 )
12 ___________ is the science of production of flower crops ( b )
13 ___________ is the science of cultivation of forest trees (d )
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) Deciduous
15 The plant complete their life cycle in two year is called as ________ (b )
16 The plant complete their life cycle in more than two or more year is called as ( c )
________
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 Orchard
19 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 ( c )
plantation purpose.
(a) 5 (b) 15
(c) 10 (d) 20
21 Self-sterile or self-incompatible fruit trees requiring _______ should be planted ( a )
mixed
(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 ( c )
animal
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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 ( b )
system ?
(a) 10% (b) 15%
(c) 20% (d) 40%
30 In ____________ layout system row to row distance is greater than plant to plant ( b )
distance
(a) Square (b) Rectangular
(c) Hexagonal (d) Contour
31 In ____________ layout system plant to plant and row to row distance is equal ( a )
32 Which system of planting is considered to be ideal for hilly areas? ( d )
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 ( a )
roots and leaves
(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 )
52 A thin layer of thin walled, undifferentiated meristematic tissues is known as ____ ( c )
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 )
55 ________ is a regular bud which develops in the leaf axil or the node. (b )
56 A Bud formed at the tip of a branch which has stopped growing for the season is __ (a )
57 Lower part of grafting union is called as __________ ( c )
67
(a) Scion (b) Bud
(c) Stock (d) Martix
58 __________ is upper part of graft union. ( a )
(a) Scion (b) Bud
(c) Stock (d) Martix
Topic : 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 )
61 Heavy pruning all over the tree is called as _______ ( d )
62 Complete removal of a branches or a part is called ___________ ( b )
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 )
(c)Annona squamosa (d)Citrus lemon
65 Botanical name of Custard apple is __________ (c )
66 Botanical name of Papaya is __________ (b )
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)
69 Botanical name of Guava is __________ ( c)
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
68
72 Botanical name of Aonla is __________ ( b)
(a) Vitis vinifera (b) Emblica officinalis
73 Botanical name of Pomegranate is __________ ( a)
(a) Punica granatum (b) Mangifera indica
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 )
76 Botanical name of Pineapple is __________ ( d)
77 Botanical name of Ber is __________ (b)
(a) Manilkara achras (b) Zyziphus mauritiana
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)
81 Cirtus belongs to ___________ family (a)
82 Banana belongs to ___________ family (b)
83 Sapota belongs to ___________ family (b )
(a) Rutaceae (b) Sapotaceae
84 Grape belongs to ___________ family ( b )
(a) Rutaceae (b) Vitaceae
85 Litchi belongs to ___________ family (a )
(a) Sapindaceae (b) Musaceae
86 Pineapple belongs to ___________ family ( b )
(a) Rutaceae (b) Bromeliaceae
87 Pappaya belongs to ___________ family (c)
69
(c) Caricaceae (d) Anacardiaceae
88 Ber belongs to ___________ family (d)
(c) Myrtaceae (d) Rhamnaceae
89 Pomegranate belongs to ___________ family (b)
(a) Rutaceae (b) Punicaceae
90 Date Palm belongs to ___________ family (d )
(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 )
(c) Mango (d) Grape
93 Spongy tissue is physiological disorder of ____________ fruit crop ( c )
(c) Mango (d) Grape
94 Bunchy top is disease of ___________ fruit crop (d )
(c) Mango (d) Banana
95 Panama wilt is disease of ___________ fruit crop (d )
96 Kinnow is variery of ____________ fruit crop ( c )
(c) Mandarin (d) Litchi
97 L-49 is variety of _________ fruit crop (d)
(c) Mango (d) Guava
98 Perlette is variety of _________ fruit crop (a )
(a) Grape (b) Acid lime
99 Sharad Seedless is variety of _________ fruit crop ( a )
(a) Grape (b) Acid lime
100 Kalipatti is variety of _____________ fruit crop ( a)
(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) Guava
103 Mango is commercially propagated by __________ (d )
(a) Budding (b) Layering
(c) Cutting (d) Grafting
104 Sapota is commercially propagated by __________ (d )
105 Acidlime is commercially propagated by __________ (a)
(a) Seed (b) Layering
106 Papaya is commercially propagated by __________ ( a )
107 Pomegranate is commercially propagated by __________ ( b )
(a) Budding (b) Cutting
(c) Seed (d) Grafting
108 Guava is commercially propagated by __________ ( b)
109 Fig is commercially propagated by __________ (c )
110 Grape is commercially propagated by __________ (d )
(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) ABA
113 ___________ is used for hasten the germination ( b )
(a) IAA (b) GA3
(c) IBA (d) ABA
114 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 )
(c) Ber (d) Custard apple
117 Barhee is the variety of _______ fruit crop ( a )
(a) Date palm (b) Sapota
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118 ‘Queen’ is the variety of ________ ( c )
(c) Pineapple (d) Custard apple
119 Alphanso is a variety of ____________ ( a )
120 ‘Bhagwa’ is a variety of ____________ (b )
(a) Litchi (b) Pomegranate
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Multiple Choice Questions: Department of Horticulture, C. P. College of Agriculture

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Multiple Choice Questions: Department of Horticulture, C. P. College of Agriculture

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MULTIPLE CHOICE QUESTIONS

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

Sr. Course Title Credit Name of Teacher

MULTIPLE CHOICE QUESTIONS

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

1 Importance of olericulture, vegetable gardens, vegetable 10

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

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

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

5. Bulb crops: Onoin and Garlic

6. Beans and Peas: Cluster bean, Dolichos bean, Cowpea

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

8. Root crops: Carrot, radish and Beet root

9. Leafy vegetables: Amarathus, Palak

10. Perennial vegetables: Drumstick and Curry leaf

11. Importance of ornamental gardens, Planning of ornamental gardens

12. Types and Styles of ornamental gardens

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

MULTIPLE CHOICE QUESTIONS

B. Sc. (Hons) Agriculture

1 Division I : Importance and cultivation technology of Spices crops like ginger, 25

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

4 Division IV : Importance and cultivation technology of Medicinal plants like 25

S.No Question Answer

S.No Question Answer

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

S.No Question Answer

Hort 5.4 (1+1)

Processing and Value Addition of Horticultural Crops

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