horticulture MCQs – Page 16

Practise focused horticulture questions with marked answers for exam preparation and subject revision.

horticulture Mcqs
301. A plant hormone which promote cell division known as_____________________?
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A. IAA

B. Cytokinins

C. Gibberellins

D. Auxins

302. What are the products of fermentation of grapes by yeast________________?
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A. CO & alcohol

B. ATP & Ethanol

C. All the above

D. ATP & CO2

303. Roma is variety of ___________________?
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A. Guar

B. Raddish

C. Tomato

D. Onion

304. Low temperature in climacteric fruits causes delay in________________________?
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A. Harvesting

B. None of the above

C. Conversion of sugar to starch

D. Ripening
305. Which of the following is good source of vitamin A__________________?
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A. Gram

B. Banana

C. Wheat

D. Mango
306. Eating quality of the fruits is determined by_____________________?
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A. Texture

B. Physiological age

C. All the above

D. Flavor

307. Citrus canker is a disease caused by ___________________?
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A. Virus

B. Bacteria

C. Nematode

D. Fungi

308. Disease incidences in plants is favored by___________________?
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A. All the above

B. Cloudy weather

C. High humidity

D. Low temperature

309. Degradation of green colour of fruits is due to___________________?
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A. Oxidative system

B. All the above

C. Chloroplry lases

D. pH changes

310. Edible part of apple is __________________ ?
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A. Seed

B. Epicarp

C. fleshy aril

D. fleshy thalamus

311. When a single bud is used as scion and inserted into root stock is called ____________________ ?
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A. Shield budding

B. Stocking

C. All the above

D. Budding
312. The dormancy of bulbs, roots and tubers can be prolonged by_____________________?
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A. Low temperature

B. All the above

C. Appropriate storage conditions

D. Medium temperature

313. which is multipurpose tree___________________?
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A. Pine

B. Kikar

C. Mango

D. Cedar

314. Cabbage, cauliflower, broccoli, knol-knol are_____________________?
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A. Cole crop

B. Solanaceous vegetables

C. Floral vegetable

D. Leafy vegetables

315. The nutrient stimulating vegetative growth is_____________________?
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A. Phosphorus

B. Zinc

C. Nitrogen

D. Potassium

316. The protein content of fresh fruit is about___________________?
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A. 1%

B. 3%

C. 2%

D. 4%

317. In plants the food is stored in the form of ____________________?
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A. Glycogen

B. Cellulose

C. Strach

D. Fat

318. Which one of the following____________________?
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A. Army worms

B. Weevils

C. Cut worm

D. Aphids

319. Potato when fried, excessive browning develops due to _______________________?
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A. Reaction between amino acid and sugar

B. All the above

C. None of the above

D. Caramelization

320. Green vegetables are the source of _________________?
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A. Foliate

B. Biotin

C. Carbohydrates

D. Vitamin