Download PTU B.Sc Agriculture 2019 May 7th Semester 74836 PROCESSING AND VALUE ADDITION OF HORTICULTURAL CROPS Question Paper

Download PTU (Punjab Technical University) BSc Agriculture 7th Semester 74836 PROCESSING AND VALUE ADDITION OF HORTICULTURAL CROPS Last 10 Years 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, 2012, 2011 and 2010 Previous Question Papers.

1 | M-74836 (S2)-2512
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(Agriculture) (2014 & Onwards) (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
1. Write short notes on :
(a) Food processing
(b) Principles of food preservation
(c) Role of enzymes in food processing
(d) Microbial spoilage
(e) Maturity indices for guava, ber, grapes and pear
(f) Waxing
(g) Preservation by irradiation
(h) Packaging of pomegranate for export
(i) Physiological vs horticultural maturity
(j) Transportation of fruits and vegetables
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1 | M-74836 (S2)-2512
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(Agriculture) (2014 & Onwards) (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
1. Write short notes on :
(a) Food processing
(b) Principles of food preservation
(c) Role of enzymes in food processing
(d) Microbial spoilage
(e) Maturity indices for guava, ber, grapes and pear
(f) Waxing
(g) Preservation by irradiation
(h) Packaging of pomegranate for export
(i) Physiological vs horticultural maturity
(j) Transportation of fruits and vegetables
2 | M-74836 (S2)-2512
SECTION-B
2. What is canning? What are the possible causes of spoilage in canned fruits?
3. Explain the methods of harvesting of fruits giving advantages and disadvantages.
4. Differentiate between conventional and freeze drying of horticultural produce.
5. What are the various pre-harvest factors affecting quality of preserved produce?
6. Explain the things to be taken care of while transporting fruits to distant markets giving
examples.

SECTION-C
7. What are the various quality standards or parameters for judging the quality of
horticultural produce? Explain in detail for citrus and apple.
8. Describe in detail the commercial food processing technologies for mango and guava.
9. What is the present status of food preservation industry in India? Give a detailed account
of preservation by the use of chemicals and food additives.







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page of Answer Sheet will lead to UMC against the Student.
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