Download PTU B.Sc-Agriculture 2020 March 7th Sem 74836 Processing And Value Addition Of Horticultural Crops Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc-Agriculture 2020 March Previous Question Papers

1 | M-74836 (S2)-584
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(Agriculture) (2014 to 2018) (Sem.?7)
PROCESSING AND VALUE ADDITION OF HORTICULTURAL
CROPS
Subject Code : BSAG-HC703
M.Code : 74836
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
Q1 i) Differentiate between the following :
a. Maturity and ripening
b. Fermented beverages and unfermented beverages
c. Jelly and marmalade
ii) Write short notes on the following :
d. Heat units
e. Preservation by chemicals
f. Specific gravity of fruits
g. CFB boxes
h. Fruit Cordial
i. Laquering
j. Quality parameters of fruits.

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1 | M-74836 (S2)-584
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(Agriculture) (2014 to 2018) (Sem.?7)
PROCESSING AND VALUE ADDITION OF HORTICULTURAL
CROPS
Subject Code : BSAG-HC703
M.Code : 74836
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
Q1 i) Differentiate between the following :
a. Maturity and ripening
b. Fermented beverages and unfermented beverages
c. Jelly and marmalade
ii) Write short notes on the following :
d. Heat units
e. Preservation by chemicals
f. Specific gravity of fruits
g. CFB boxes
h. Fruit Cordial
i. Laquering
j. Quality parameters of fruits.

2 | M-74836 (S2)-584
SECTION-B
Q2 What are FPO specifications for squash, chutney and jam?
Q3 Write about containers used for packing of canned products.
Q4 Discuss about transportation of horticultural produce.
Q5 Discuss the problems experienced during pickle making.
Q6 Define maturity indices. How it can be judged in fruits?

SECTION-C
Q7 What are different principles and practices of fruit processing?
Q8 What is scope and importance of fruit preservation industry in India?
Q9 Explain various packaging materials used for packing fruit crops.







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