Post Harvest management
Master the Art of Post Harvest Management
Test your knowledge on post-harvest management with this engaging quiz! Learn about the important aspects of vinegar, pickling, canning, and preservatives.
- Understand acidity and salt content in pickles
- Explore the objectives of food preservation
- Identify different classes of preservatives
What is Vinegar?
Aqueous solution of Citric acid
Aqueous solution of Acetic acid
Sugary water
Salt solution
The acidity of pickle must not be
Not less than 1.2%
Not less than 1.4 %
More than 1.2 %
More than 1.4 %
The salt content in pickles must not be less than
10%
12%
14%
18%
Main objectives of canning are?
Food preservation and value addition
To increase its market price
Both a and b.
Covering market demand.
Which is a class- 1 preservatives?
Water
Ferrous Sulphate
Ascorbic acid
Tanic Acid
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