Class 8

Punjab State Board PSEB 8th Class Agriculture Book Solutions Chapter 11 Processing of Fruits and Vegetables Textbook Exercise Questions and Answers.

PSEB Solutions for Class 8 Agriculture Chapter 11 Post Harvest Handling of Fruits and Vegetables

Agriculture Guide for Class 8 PSEB Processing of Fruits and Vegetables Textbook Questions and Answers

(A) Answer in one or two words:

Question 1.
What is the place of India in the world for the production of fruit? and vegetables?
Answer:
India is second in the world in the production of fruits and vegetables.

Question 2.
What is the area and production of vegetables in Punjab?
Answer:
Vegetable produce is 41.11 lakhs tonnes and area under vegetables is roughly 110 thousand hectares.

Question 3.
What is the area and production of fruits in Punjab?
Answer:
Fruits produce is 15.41 lakh tonnes and area under fruits is roughly 78 thousand hectare.

Question 4.
Write the amount of salt to be added in lime pickle?
Answer:
20% salt.

Question 5.
Which preservative is used in tomato ketchup (chutney) and how much quantity is used?
Answer:
Sodium benzoate 700 mg in 1 kg.

Question 6.
Which preservative is used in mango squash and how much quantity is used?
Answer:
2.8 gram potassium metabisulphite in 1 kg mango pulp.

Question 7.
Which fruit is produced maximum in Punjab?
Answer:
Production of kinnow is highest among other fruits.

Question 8.
How much percentage of salt is used for dipping in preparation of Amla preserve?
Answer:
2 percent solution of simple salt.

Question 9.
How much annual production of fruits in India?
Answer:
81.285 million metric tonne.

Question 10.
How much annual production of vegetables in India?
Answer:
162.19 million metric tonne.

(B) Answer in One to Two sentences:

Question 1.
What kind of products can be made from fruits and vegetables?
Answer:
Products which can be made from fruits and vegetables are squash, jam, pickle, ketchup etc. e.g. lemon syrup, amla preserve, tomato ketchup, apple jam etc.

Question 2.
How processing of fruits and vegetables is useful for the farmers?
Answer:

• Produce is damaged and injured during harvesting, storing, grading and transportation etc. This loss can be minimized by processing. This loss can be 30-40%.
• One can get more income from processed products.

Question 3.
What is the difference between tomato juice and tomato ketchup (chutney)?
Answer:
Tomato juice consists of only tomato, sugar and salt and is dilute. Tomato ketchup contains onion, garlic, chilli and other spices and it is concentrated.

Question 4.
What is the importance of addition of Potassium Meta bisulphite in various food products?
Answer:
Potassium metabisulphite acts as a preservative and processed produce can be stored for a long time duration.

Question 5.
What is the temperature of drying of fruits and vegetables and why these are kept at that temperature?
Answer:
Normally these are dried at 50 to 70° C. Initially temperature is 70°C and finally at 50°C.

Question 6.
How much quantity of sugar is added in Amla preserve and why?
Answer:
Only one kg sugar is added to one kg of Amla. It creates sweetness and sugar also acts as preservative. Amla preserve can be stored for many months.

Question 7.
Write the recipe of tomato juice.
Answer:
Boil ripened Tomato in aluminium container. Squeeze these boiled tomatoes to get juice. Again boil the juice mixed with 0.7% salt, 4% sugar, 0.02% Sodium Benzoate and 0.1% citric acid. Fill bottles and seal these. Put these hot sealed bottles in water and then put these bottles in boiling water for 30 to 50 minutes and cool by pouring on it cold water in small quantities again and again many times. This juice is used for drinking for making soup and is also used in the preparation of vegetables.

Question 8.
Which preservative is added in lime, mango and barley lime squash/syrup and write the quantity?
Answer:

• 3.5 gram potassium metabisulphite for 1 kg lemon in lemon syrup.
• 2.8 gram potassium metabisulphite for 1 kg mango pulp for mango syrup.
• 3 gram potassium metabisuphite is added in lemon/barley syrup.

Question 9.
What are the important factors for the production for fruits and vegetables in Punjab?
Answer:
Soil of Punjab is very fertile, climate in also suitable for the production of fruits and vegetables.

Question 10.
Write the types of packaging in fruits and vegetables?
Answer:
Fruits and vegetables can be packed based on their softness and size in jute sacks, cardboard boxes, plastic crates, bamboo baskets, wooden boxes shrink/cling films etc.

(C) Answer in Five or Six sentences:

Question 1
Give comments on production of fruits and vegetables in Punjab?
Answer:
Future of fruits and vegetables production in Punjab is very bright. One can earn for many year by one time investment in orchards. Vegetables can be harvested in very short span of time. According to WHO there is requirement of 300 gram of vegetable and 80 gram of fruits per day per person. But availability is only of fruits is 30 grams and of vegetables is 80 grams per day per person in India. Therefore, there is a need to concetrate on the cultivation of fruits and vegetables.

Question 2.
What is the importance of processing of fruits and vegetables?
Answer:
Produce is damaged and injured during harvesting, storing, grading and transportation etc. This loss can be minimized by processing. This loss can be 30-40%. Only 2% of the total produce is processed. Therefore to get vegetables and fruits in off-season storing and processing is 1 necessary. This occupation can be adopted at small scale or large scale.
Processed products are squashes, syrups, jam, pickles etc. One can set more income from processed products.

Question 3.
Write a note on production of fruits and vegetables in India?
Answer:
India is at second place in the production of fruits and vegetables in the world. Vegetable crop is ready for harvesting in two to three months and thus 3-4 crops can be taken. Yield is high and income is also high and is on daily basis. For the cultivation of fruits orchards are established which give fruits for many years by little care. Production of vegetables and fruits is very good in India but due to increasing population demand is not fulfilled, therefore there is a need to increase the production of vegetables and fruits.

Question 4.
What is the status of processing of fruits and vegetables in India?
Answer:
Food processing in India of fruits and vegetables can be done at small scale as well as at commercial level. India is second in the world in the production of vegetables and fruits. But only 2% of the total produce is processed. There is a need to concentrate on processing of fruits and vegetables at individual level as well as at government level. Farmers can earn good income at village level by adopting the business of processing. Farmers can directly make links with big companies for establishing processing units.

Question 5.
What are the reasons of fruits and vegetables spoilage?
Answer:
There can be many reasons behind the spoilage of vegetables and fruits. Produce is damaged and injured during harvesting, storing, grading and transportation etc. This loss can be minimized by processing. This loss can be 30-40%. One can get more income from processed products. Vegetables and fruits are perishable and their spoilage is easy. Some insects, birds etc. can also damage the produce, micro organisms and fungi can also damage the produce. Thus there are many reasons behind the spoilage of vegetables and fruits.

PSEB 8th Class Agriculture Guide Processing of Fruits and Vegetables Important Questions and Answers

Very Short Answer Type Questions

Question 1.
How many weeks are required for mango pickle to be prepared?
Answer:
2-3 weeks.

Question 2.
Should vegetables be dried in Sun or shade?
Answer:
In Shade.

Question 3.
Write a method to preserve apples.
Answer:
Murrabba of Apple, Jam etc.

Question 4.
How much percent of the total produce is processed in India?
Answer:
Only 2%.

Question 5.
What is the function of potassium metabisulphite?
Answer:
This is a preservative.

Question 6.
In how many days lemon pickle is ready?
Answer:
2-3 weeks.

Question 7.
Which oil is used in mango pickle?
Answer:
Mustard oil.

Question 8.
What is the benefit of food processing?
Answer:
It helps to avoid post-harvest losses of horticultural produce.

Short Answer Type Questions

Question 1.
How lemon sharbat is prepared?
Answer:
In the on season buy lemons and prepare sharbat. Sharbat can be sold at higher price and profit” can be earned. Cut and squeeze lemons to get their juice in porcelain container. Add 2 kg sugar in one litre of water and heat it so that whole of the sugar dissolves. Now sieve this sugar solution through a fine but clean mulmul cloth. On cooling add to it one litre of lemon juice and 4 gram of essence and 3.5 gram Potassium metabisulphite. Fill in bottles and seal the bottles using wax.

Question 2.
Describe the method of preparation of sharbat of sweet orange (Malta) or Mandrines (Santra).
Answer:
Take good quality of fresh fruits. Get their juice witff the help of a machine. Dissolve 2 kg of sugar and 25-30 gram of citric acid “in one litre of water and heat it. Sieve the solution through a fine and clean cloth, on cooling add to it one litre fruit juice, 2-3 gram essence and 5 gram potassium metabisulphaite. Fill bottles and seal with wax.

Question 3.
How is Mango sharbat prepared?
Answer:
Take well ripened juicy fruits and collect its pulp with the help of a knife. Crush the pulp and sieve through a fine cloth or using a sieve having very fine holes. Heat 1.4 kg sugar in 1.6 litre of water and sieve this solution through fine and clean cloth. When cooled add to it 1 kg of mango pulp and 20-30 gram citric acid. Also add to it 2-3 gram of potassium metabisulphaite. Fill in bottles and seal with wax.

Question 4.
How is lime and barley sharbat prepared?
Answer:
Cut lemons into two pieces and squeeze to get juice. Sieve this juice using a sieve. Add 0.3 litre of water to 15 grams of fine ground. Barley to get a paste. Heat one litre of water with 50-60 millilitre of paste, sieve it and let it cool. Dissolve 1.7 kg of sugar in remaining water and heat, sieve and cool. Mix paste, sugar solution and one litre lemon juice. Add 3.5 gram potassium metabisulphate also. Fill bottles and seal with wax.

Question 5.
How is mango pickle prepared?
Answer:
Take fully grown, hard and sour mangoes. Wash these and cut each mango into many long pieces, throw away the stones. Dry in the sunlight. Collect all the ingredients 1kg mango pieces, 250 gram salt, 30 gram Kalonji, 50 gram Methe, 25 gram red chilli, 65 gram Saunf l 30 gram turmeric. Mix mango pieces with salt and put these in a glass murtban. Add all other ingredients. Also add to it mustard oil. Oil should cover all the mangoes. Place the murtban in sun and pickle is prepared in 2-3 weeks.

Question 6.
Give method to prepare Amla pickle.
Answer:
Take 1kg fresh Amlas and soak these in water for a night. Dry by putting these on clean cloth. Cook in 100 ml of oil for five minutes, add 100 gram salt, 50 grams turmeric and cook for another 5 minutes. Allow these to cool down pickle is ready. Preserve in clean air tight container.

Question 7.
Give method to prepare carrot pickle.
Answer:
Wash 1kg of carrot with simple clean water. Peel these. Cut into pieces and let these to dry in sunlight. Cook these pieces in 250 gram of mustard oil for five minutes or so. Add to these cooking pieces 100 gram salt, 20 gram red chilli and remove from flame. When cooled mix 100 gram Raai powder. Pickle is prepared. Preserve in some container.

Question 8.
What do you know about the storage of produce after harvesting?
Answer:
Fruits and vegetables should be stored when in full-season. This way fruits and vegetables can be saved from damaging and on the other hand a good profit can also be earned by selling these in the off season. The fruits and vegetables are stored or preserved in the form of sharbat, pickle, Gel, Murraba, Chutney, Jam etc.

Question 9.
Write in detail the preparation method of pickle of lime.
Answer:
Take clean and ripened lemons wash them and dry with a clean cloth. Take lemon and salt in the ratio 4: 1 for one kg lime pickle. Take 7 gram of Jeera, 2 gram cloves and 20 grams of Ajwain. Make four pieces while keeping it single. Then fill each lemon at cuts with the mixture. The lemons are put in a container called murtban. And the remaining mixture is also added to this murtban. Place the container in sunlight and give jerks to container to move the lemons up and down in the container. Within 2-3 weeks pickle is prepared.

Long Answer Type Questions

Question 1.
How is pickle of lemon, green chilli and Ginger prepared? Answer: Wash chillies, lemons and Ginger in water. Cut two or four pieces of each lemon from 250 gram lemon, Peel off 300 gram ginger and cut into equal sized long thin pieces, give a cut in each chilli of 200 gram chillies. Mix all the three with 250 gram salt. Put in a clean container having wide opening. Squeeze the remaining 250 gram lemons to get juice, mix this juice with the already prepared mixture. Juice should cover all the mixture in the container. Air tight the container and keep in sun for a week. When colour of lemon and chilli is light brown and ginger is pinkish in colour, pickle is ready to use.

Question 2.
How is tomato chutney prepared?
Answer:
Cut ripe tomato into pieces and heat, sieve and get juice. Collect the ingredients. 1 litre of tomato juice, 15 gram of cut onions, cut 2-3 cloves of garlic, 4-5 cloves without head, black pepper 2-3 in number, two cardamom, cumin (1-2 gram), unground Jalvatri (1-2 gram), Dal chintii (broken into pieces), vinegar (40 ml), sugar (30 gram), salt (12-15 gram), red chilli (1-2 gram) or as needed.

Collect all the ingredients in a clean cloth and tie in a mulmul cloth leaving vinegar, sugar and .salt. Add half of sugar in the juice and heat over low flame and place the bundle of ingredient in the juice. Go on heating till the required concentration is not reached. This way only half of juice remains. Remove the bundle, and squeeze it to get any juice in it. Now add sugar, salt and vinegar in it. If on adding vinegar juice gets diluted, heat again. Fill bottles with hot chutney and store.

Question 3.
What do you know about drying of vegetables? Give method of drying for any four vegetables.
Answer:

• Wash vegetables and cut into pieces.
• Tie these pieces in a mulmul cloth to make a bundle. Dip this bundle for 2-3 minutes in boiling water.
• After taking out from boiling water soak these pieces in 0.25% of potassium metabisulphite solution for 10 minutes. This save the vegetables from spoiling. Use one litre solution for one kg vegetables.
• After taking out from the solution place these pieces on Aluminium trays. There should be no water in the vegetables.
• Make a uniform layer of these pieces in the tray.
• Place these trays in the direct sunlight for drying.

Drying Vegetables:

• • Carrot-Peel off and cut one centimetre long pieces of carrot and dry in sun for 3 days.
  • Onion-Peel onion cut into thin long pieces and dry in sun.
  • Garlic-Peel of the garlic cloves and cut in pieces. Dry in sun for 2-3 days.
  • Karela-Cut and remove both ends. Cut the remaining in small pieces.

Blanch in boiling water for 7-8 minutes. Treat with 0.25% of Potassium metabisulphite solution and dry in sunlight for 2 days.

Question 4.
Write the method of preparation of Murraba preserves of Amla.
Answer:
For preparing Murraba of Amla take cleaned big sized Banarsi type Amlas. Soak Amlas in 2% salt solution for a night. Take out these Amlas from the salt solution and repeat the process with fresh 2% salt solution. Repeat on third day also. Take out Amlas from the solution and wash them with water. Pierce the Amlas with steel forks at various places so that small holes appear on them. Tie these Amlas in a clean mulmul cloth. Dissolve 2 grams of alum in one liter of water, boil the amlas in this water so that they become soft.

Take one and a half kg sugar for one kg of Amla. Dissolve 750 grams of sugar in water. Boil this and sieve through mulmul cloth. Soak Amlas in this solution for the whole night. Take out the sugar solution and boil the remaining 750 grams of sugar. Sieve through mulmul cloth. Again soak Amlas in this solution. After two days boil again so that solution gets concentrated. Cool and preserve in a container.

Question 5.
Write a method to prepare lime and barley syrup and tomato. juice.
Answer:
Do it yourself.

Punjab State Board PSEB 8th Class Agriculture Book Solutions Chapter 10 Post Harvest Handling of Fruits and Vegetables Textbook Exercise Questions and Answers.

PSEB Solutions for Class 8 Agriculture Chapter 10 Post Harvest Handling of Fruits and Vegetables

Agriculture Guide for Class 8 PSEB Post Harvest Handling of Fruits and Vegetables Textbook Questions and Answers

(A) Answers in one or two words:

Question 1.
Which instrument is used to measure the firmness of fruits and vegetables?
Answer:
Penetrometer.

Question 2.
Which parameter is measured with a refractometer?
Answer:
The sweetness of fruit.

Question 3.
How much fruits and vegetables are lost before they reach markets?
Answer:
25-30%.

Question 4.
On which fruit the use of waxing is useful?
Answer:
Citrus fruits (Kinnow), apple and pears.

Question 5.
What is the storage temperature for potato and kinnow?
Answer:
For potato 1 to 2° C and for Kinnow 4 to 6°C

Question 6.
How much should be the relative humidity for storage of onkm?
Answer:
65-70%.

Question 7.
Which fruits are harvested on the basis of TSS and acid ratio?
Answer:
Grapes and citrus fruits, e.g. organge, Kinnow etc.

Question 8.
What precautions should be taken during transportation of produce?
Answer:
Vehicle should be padded or lined with straw. Heavy weight produce should not be loaded over the soft produce.

Question 9.
Name the harmful chemical used for ripening of fruit
Answer:
Calcium carbide.

Question 10.
Name the internationally acceptable technique used for ripening of fruits.
Answer:
Ripening by ethylene gas.

(B) Answer in one to two sentences:

Question 1.
On what basis fruits and vegetable are graded?
Answer:
Grading should be done as per the requirement of the market. Grading is done on the basis of size, weight, colour etc. This fetches more profit to the farmer.

Question 2.
Why produce should be cooled after harvest?
Answer:
Produce should be cooled immediately after harvesting. This helps in increasing the shelf life of the horticulture produce. Cold water or cold air can be used for this purpose.

Question 3.
What are the benefits of storage of fruits and vegetables?
Answer:
Produce is cheap in the season, and earning is less. If produce is preserved and sold in off season, it fetches more profit to the farmer.

Question 4.
What is the use of pentrometer and refractometer?
Answer:
Pentrometer is used to measure the firmness of the fruit and refractometer is used to measure the sweetness of the fruit.

Question 5.
How fruits and vegetables are graded on commercial scale?
Answer:
Fruits and vegetables are graded on commercial scale with the help of mechanical grader.

Question 6.
Which fruits are ripened with ethylene gas?
Answer:
Ripening by using ethylene is internationally accepted technique. Fruits like, banana, pears, tomato are ripened by this technique.

Question 7.
Which parameters should be taken into consideration for harvesting of tomato?
Answer:
Parameter that should be taken into consideration for harvesting of tomato is colour chart. For the nearby market red matured tomato, for medium distance markets at pink stage and for distant market harvesting at green stage should be done.

Question 8.
Which produce is packed in jute sacks?
Answer:
Potato and onion are packed in jute sacks.

Question 9.
Which wax is approved by FSSAI?
Answer:
FSSAI has approved shellak wax, camauba wax and bees wax.

Question 10.
What kind of boxes is used for the packaging of high-value produce?
Answer:
Corrugated fibre board boxes are used for the packing of high-value produce like, apple, mango, grapes, kinnow, peach, litchi, plum etc.

(C) Answers in five to six sentences:

Question 1.
What do you mean by waxing of fruits and what are its benefits?
Answer:
During marketing of the produce there is a loss of water contents which affect the natural gloss and quality of the produce. Fruits like, Kinnow, Peach etc. and vegetables like, Brinjal, Capsicum, Tomato, Cucumber etc. are waxed after harvesting. At the time of grading, washing or doing other preserving activities natural wax is removed. Rewaxing with food grade wax is done. Waxing helps in maintaining water content of the produce at the time of marketing. Dry the produce after waxing. Food grade waxes which is approved by FSSAI are shellac wax, bees wax, camauba wax.

Question 2.
Write a brief note on ripening of fruits with ethylene gas.
Answer:
Ripening of fruits at commercial level is done by using ethylene gas which is internationally accepted technique. In this technique fruits are kept in an enclosed chamber where the produce is exposed to 100-150 ppm of ethylene gas for 24 hours. This triggers the ripening process. Temperature should be maintained between 15 to 25 °C and humidity should be 90-95% ethylene gas is produced by using ethylene generator.

Question 3.
Write a short note on shrink and cling film packing of fruit.
Answer:
Fruits and vegetables are packed in a paper tray and wrapped with shrink or cling film.

The produce packed in this way remains visible to the cousumer and quality of the produce is also maintained. High value fruits and vegetables like kinnow, tomato, seedless cucumber etc. are packed using this technique. Farmer can earn good profit using this technique.

Question 4.
What is the importance of packging of fruits in corrugated fibre board boxes?
Answer:
For secure transportation of the fruits and vegetables, packaging proves beneficial, it is necessary to avoid bruising of produce during the transportation. Corrugated fibre board boxes are used for packaging of high value produce; like, apple, mango, grapes, kinnow, litchi, plums, peach etc. paper shreds or pieces of cardboard paper are also used in these boxes so that fruits do not get pressed against each other.

Question 5.
What precaution should be taken during harvesting of fruits and vegetables?
Answer:
Fruits and vegetables should be harvested carefully so that least damage to the produce takes place should be done manually with modesty. Take out the produce from the soil using hands use cloth laps open at both ends at the time of harvesting. Save produce from injuries. Use clip, knife and scissors for harvesting fruits. Take care that clipper and knife used are clean and sharp. Kinnow like fruits should be harvested with very small stalk with the fruit. If the stalk is long then at the time of transportation other fruits can get injuries. Use ladder for plucking Kinnow, pears, peach, alucha, ber, mango, etc.

PSEB 8th Class Agriculture Guide Post Harvest Handling of Fruits and Vegetables Important Questions and Answers

Very Short Answer Type Questions

Question 1.
According to WHO (World Health Organisation) how much fruits and vegetables should be consumed by a person in a day?
Answer:
300 gram vegetables and 80 gram fruits.

Question 2.
In India how much fruits and vegetables are available for a person per day?
Answer:
30 gram fruits and 80 gram vegetables.

Question 3.
How can we loiow about the maturity for harvesting of the tomato, mango, peach etc.?
Answer:
By using color chart.

Question 4.
What is the parameter for maturity of peachy?
Answer:
Turning from green color to yellow.

Question 5.
What is the parameter for maturity of guava?
Answer:
Turning deep green color to light green color.

Question 6.
What is the parameter for maturity of potato.
Answer:
Vines show sign of senescence (drying).

Question 7.
What is the parameter for maturity of plums?
Answer:
Reddish colour on 1/4 to 1/2 of surface.

Question 8.
What is parameter for maturity of bell Pepper?
Answer:
Fully developed fruit and green shining.

Question 9.
What is parameter for maturity of pea?
Answer:
Pods filled but not faded in colour.

Question 10.
What type of wax is coated on the fruits.
Answer:
Food grade wax like bees wax.

Question 11.
How is packaging of onion and potato in done?
Answer:
Using jute sacks.

Question 12.
For how many days kinnows can be stored in cold store?
Answer: 1 1/2 to 2 months.

Question 13.
How much moisture content should be in potato and kinnow at the time of storing in cold storage?
Answer:
90-95%.

Question 14.
What are the harmful effects of fruits ripened by calcium carbide?
Answer:
Blisters in mouth, ulcer, acidity in stomach.

Question 15.
For how much time fruits are exposed to ethylene gas in enclosed chamber?
Answer:
24 hours.

Question 16.
Name two fruits on which wax is coated?
Answer:
Kinnow, peach.

Question 17.
What is the maturity parameter for harvesting of fruits and vegetables.
Answer:
Size and colour- of these.

Question 18.
What instrument is used to measure the firmness of fruits?
Answer:
Pentrometer.

Question 19.
What is the relation between firmness and maturity?
Answer:
Mature fruit is less firm i,e. it becomes soft.

Question 20.
How to make fruits free from bacteria at home?
Answer:
Using bleaching soloution.

Question 21.
Which type of containers are used to store fruits?
Answer:
Containers should have plane inner surfaces.

Question 22.
What should be done to protect produce from injuries?
Answer:
Produce should be placed between layers of paper or cardboard.

Question 23.
What is the main purpose of canning?
Answer:
Main purpose of canning is to preserve the produce for a long time.

Question 24.
How grapes and Alucha should be cleaned?
Answer:
These should be cleaned using 100-150 ppm chlorine water. This way produce can be protected from diseases.

Question 25.
How grading is done for round shaped produce?
Answer:
These can be graded by using different sizes of rings.

Question 26.
Which chemicals are used to treat the produce after plucking?
Answer:
Calcium chloride, Sodium bisulphate, Potassium sulphate etc.

Question 27.
Name water tolerating crops.
Answer:
Carrot, tomato, turnip.

Question 28.
Which vegetables should not be washed before packing?
Answer:
Cabbage, Bhindi, peas.

Question 29.
Which fruits are graded on the basis of maturity?
Answer:
Tomato, Banana, Mango etc.

Short Answer Type Questions

Question 1.
How do we know the maturity of fruits? Describe in detail.
Answer:
Size of the fruits is a measure of their maturity. Mango is ready to be for harvesting when a beak appears on the fruit. For checking the ripening of tomato, peach, plums etc. coloured charts are used. For nearby market tomatoes should be red and for a distance market, these should be of pink colour but for very far away market full sized yet green tomatoes should be harvested.

Question 2.
How the hardness index of fruits be determined?
Answer:
Following method is used to determine the hardness index:
With the help of a sharp knife cut a thin slice. Slice is having pulp and skin of the fruit. Place the fruit on a plane hard surface and with the help of a proper sized plunger measure the hardness of the fruit. For this start pressing the fruit on the plunger with uniform speed. Measure the hardness index of the fruit from marks on the plunger.

Question 3.
What is Refractometer? For which fruits it is used?
Answer:
To measure the sweetness of the fruits refractometer is used. This is used for fruits like grapes, muskmelon etc.

Question 4.
How the acidity of the fruit is measured?
Answer:
When citrus fruits are ripe, there sourness decreases. To know the acidity, one or two drops of phenolphthalein are added to measured volume of fruit juice. In it add 0.1 N of sodium hydroxide solution drop by drop till the colour of juice changes to pink. From the used sodium hydroxide and given volume of juice, acidity of the juice can be measured.

Question 5.
How is ratio of percentage of sweetness and sourness is measured?
Answer:
By knowing this ratio quality of the fruit is judged. Percentage sweetness and sourness are measured and value of sweetness is divided by value of sourness to know the ratio.

Question 6.
What do you know about preservation to fruits?
Answer:
Every fruit is available in the market in a particular period of time of the year and it is available in plenty and it can be bought for comparatively less price. On these days fruits should be bought and preserved. More income can be earned by selling these in far away markets and by selling in off-season.

Question 7.
Why is it necessary to preserve vegetables?
Answer:
If vegetables are not preserved then more profit can not be earned, when vegetables are cheap in the season, buy and preserve the vegetables. These can be sold in off season and more profit can be earned.

Question 8.
How canning is profitable?
Answer:
By canning or packing, we can avoid the losses which may occur after plucking. This way more profit can be earned.

Question 9.
What is the use of Penetro meter?
Answer:
It is a device which is used to measure the hardness of the fruit.

Question 10.
Why is it necessary to (pluck kinnow with small stalk) keep the stalk short while plucking kinnow?
Answer:
If the stalk is long it can injure the other fruits while transportation. Thus kinnow are plucked or harvested with small stalks.

Question 11.
What is the importance of quality of crops?
Answer:
If quality is maintained then transportation, storage and marketing can be done for a long span of time and thus, more profit can be earned. This way consumer, exporter and trader all feel satisfied.

Long Answer Type Questions

Question 1.
What is the importance of plastic trays in {he preservation (storage) of fruits and vegetables?
Answer:
Plastic trays are costly, but these can be cleaned easily and used again and again. Air can pass through them because these have holes. These can be stacked over each other. At the time of harvesting, these prove very helpful. These can be used at time of harvesting, for storage, for transportation and for selling in the market. These trays are used for harvesting, storage and transportation of Kinnow, grapes, tomato etc.

Question 2.
What are merits of good quality produce?
Answer:
Following are the merits of good quality produce:

• This type of produce can be transported, marketed and stored for a longer time.
• This type of produce gives satisfaction to exporters, traders and consumers.
• Produce have long life after harvesting.
• Marketing sphere also grows big.
• More profit can be earned on selling such a produce.

Question 3.
What do you know about cooling, sorting and cleaning of the produce after harvesting?
Answer:
1. Cooling of the produce:
For long shelf life of the produce, it is allowed to cool down. The method of cooling depends on the type of produce. Different methods of cooling are with blowing cool air, cooling in a room, cooling with cold water. Any of the method can be used.

2. Sorting and cleaning of the produce:
Sorting and grading of the produce is done, injured, diseased and irregular shaped produce is separated out. Then it is cleaned, method of cleaning depends on the type of produce. Apples are cleaned using dry brushes whereas citrus fruits, carrots etc. are washed with water. Whether to use dry brushes or water for cleaning depends on the type of produce and extent of cleanliness, e.g. grapes and aluchas are never to be cleaned wash.

These fruits are made disease free by using 100-150 ppm chlorine water. Before packaging of cabbage and cauliflower etc., non eatable parts should be removed.

Question 4.
What do you know about grading and marketing of fruits and vegetables?
Answer:
Grading is done on the basis of size, weight, colour etc. Graded produce can earn more profit. Round fruits like tomato, tinda, apple etc. are graded using different sized rings. More profit can be earned if grading is done on the basis of maturity of produce like tomato, barihna, mango etc. Some type of machines on small scale can also be used for grading.

Fully grown but green tomato, mango etc. can be stored for sometime and when the rates in the market are on rise these can be ripened and sold to earn more profit. Green onion, mint, coriander leaves etc. are packed into bundles of 100 grams and 500 grams. This way these can be transported easily.

Question 5.
What do you know about the treatment of produce after harvesting?
Answer:
If produce is treated after harvesting it can be saved from various types of fungal diseases and many other diseases. Chemicals used for the treatment are potassium sulphate, sodiumbisulphite, calcium chloride etc. Some times produce is treated using hot water and blowing hot wind. This way germs are either killed or become weak and the produce is saved from disease. After the use of hot air or hot water, produce should be cooled down immediately by using showers of cold water or cold wind.

Question 6.
Which precautions should be kept in mind, while canning fruits and vegetables?
Answer:
Following precautions should be kept in mind while canning fruits and vegetables:

• Do not allow the produce to get injuries.
• Raw or more ripe fruits should be separated out.
• Do not wash green vegetables, cabbage, bhindi, tomato, etc. before canning.
• Chlorine used in water should not be more than 100-150 ppm.
• Water tolerant produce like tomato, carrot, turnip, etc. should be collected in the water-filled tank (chubacha).
• The table surface on which produce is washed, graded, or packed should be made smooth by placing sponge pieces at comers or edges or irregular points.
• Do not use restricted chemicals on the produce.
• Treat the produce after harvesting using proper methods like waxing, hot air, water, sulphar dioxide, etc.
• To lessen the damage, produce should be canned in the fields.

Punjab State Board PSEB 8th Class Agriculture Book Solutions Chapter 9 Care and Maintenance of Farm Machinery Textbook Exercise Questions and Answers.

PSEB Solutions for Class 8 Agriculture Chapter 9 Care and Maintenance of Farm Machinery

Agriculture Guide for Class 8 PSEB Care and Maintenance of Farm Machinery Textbook Questions and Answers

(A) Answer in one to two words:

Question 1.
After land cost, the next highest investment by fanners is in which form?
Answer:
In the form of farm machinery.

Question 2.
Who is considered as head of farm machinery?
Answer:
Tractor.

Question 3.
Name any three machines that are driven by tractors.
Answer:
Cultivation, disc harrow, seed drill.

Question 4.
Which are those machines where the source of power is part of the machine?
Answer:
Tractor, engine, motor etc.

Question 5.
When the tractor should be over-hauled?
Answer:
After using it for 4000 hours.

Question 6.
In which gear the tractor should be stored?
Answer:
Neutral gear.

Question 7.
After proper cleaning of battery terminal of a tractor, it should be coated with which material?
Answer:
With Petroleum jelly.

Question 8.
After proper cleaning and removal of seed and fertilizer from seed sowing machinery, what should be coated to its components?
Answer:
Grease or lubricating oil.

Question 9.
What should be done to protect soil working tools of tillage machinery from rust?
Answer:
These should be coated with grease or lubricating oil.

Question 10.
Why the spray pump should be operated empty after using it?
Answer:
This helps in draining the water from spray lines.

(B) Answer in One to Two Sentences:

Question 1.
What are the basic categories in which farm machinery can be divided?
Answer:
There are three categories of farm machinery-prime movers (power source); like, tracfor etc., engine operator equipments; like, disc harrow etc., self propelled machine like, combine harvester etc.

Question 2.
After how many hours, the tractor should be serviced?
Answer:
Servicing of the tractor should be done after 10 hours, 50 hours, 125 hours, 250 hours, 500 hours and 1000 hours. Tractor should be got overhauled from a good workshop after using it for 4000 hours.

Question 3.
What should be done to protect tyres if tractor is to be stored for long term?
Answer:
Jack up the tractor and put it on the wooden blocks and also reduce air pressure in the tyres.

Question 4.
What should be done to protect battery if tractor is to be stored for long term?
Answer:
If tractor is to be stored for long time period then batteries should be disconnected and removed from the tractor but these should be charged occasionally.

Question 5.
What point should be kept in mind for maintenance of exhaust pipe and crank case breather?
Answer:
If mouth of the exhaust pipe and crank case breather is open, cover it with a cloth. This prevents entry of moisture in it.

Question 6.
During season, what should be done for maintenance of axle bearings?
Answer:
During season, after every 4-6 hours of working, lubricate the axle and bushes with oil or grease. If ball bearings are fitted then lubricate them after 3-4 days with grease.

Question 7.
Why it is important to clean the seed and fertilizer box of a seed drill daily?
Answer:
Fertilizers are chemicals which can damage or corrode these boxes if not cleaned on daily basis.

Question 8.
Why farmer should properly dean grain tank, conveyor, straw walkers and sieves in combine harvesters?
Answer:
If grain tanks, conveyor straw walkers and sieves in combine harvesters are not cleaned properly, rodents make home there and can damage the electric circuits, pipes etc. and thus damage the machinery heavily.

Question 9.
What should be done to protect combine harvester from rust?
Answer:
Moisture is the reason of rusting. Therefore, combine should be stored under a shed and cover it with a plastic sheet. Paint those parts where paint has taken off.

Question 10.
What should be done to avoid contact of machine with soil during storage?
Answer:
Answer: Wash or clean the machines or equipments to dry these. Coat them with grease and oil to prevent from rusting.

(C) Answers in five to six Sentences:

Question 1.
Why there is a need for the maintenance of farm machinery?
Answer:
To get more yield and income from agricultural produce, farm machinery plays an important role. After the cost of land, next highest investment is in farm machinery. If proper maintenance is not done for such costly machines, then we may not be able to get full benefit from the machines. Proper maintenance adds to the working life of farm machines. Repair of damaged machines cost more. Machines should be maintained at the end of the season so that we get a ready machine at the beginning of next season.

Question 2.
Which points should be kept in mind regarding maintenance of tractors?
Answer:

• Wash and clean tractor and store it under shed.
• If there is some sort of leakage from pipes or some repair is required, get it done. Mobile oil should be filled up-to the marked level.
• All points where greasing is to be done should be washed with diesel. Remove the old grease and fill the new grease.
• Use hot water to wash the terminals of battery and coat them with petroleum jelly. If tractor is to be stored for a long time remove the battery but keep on charging it from time to time.
• To keep the tractor ready for any work, it should be started and operated once or twice in a month.
• For long term storage Jack up the tractor and put it on wooden blocks, reduce the air pressure in tyres.
• Park the tractor in switched off position, in the neutral gear and by applying parking brakes.
• Cover the exhaust pipe and crank breather using a cloth to prevent the entry of moisture in it.
• Air cleaner should be cleaned time to time.

Question 3.
Why repair of machinery should be done before its storage?
Answer:
Machine should be got repaired at the end of the season and before storing it. So that we get a ready machine at the beginning of next season, time is also saved. By the end of season we know about the condition of the machine, we know the parts of the machine which are creating problems, therefore machine should be taken care of, make replacement of the parts which are not working properly or are causing trouble. One can forget these things after long time i.e. at the beginning of new season. Therefore repair of machinery should be done before its storage.

Question 4.
Which points should be kept in mind for maintenance of battery?
Answer:
Tractor should be started and operated once or twice in a month. Clean the terminals of the battery with hot water and coat the terminals with petroleum jelly. If tractor in to be stored for long time duration remove the battery and keep on charging it time to time.

Question 5.
Which points should be kept in mind regarding maintenance of combine harvesters?
Answer:
Maintenance of combine harvester is similar to the maintenance of tractor. Following points should be kept in mind regarding maintenance of combine harvester.

(i) Clean properly grain tanks, conveyor, straw walkers and sieves in combine harvesters. There should be not dirt, straw, grains, chaff etc. in these otherwise rodent start living there and can damage electric circuits and pipes etc.

(ii) Moisture is the reason of rusting. Therefore, combine should be stored under a shed and cover it with a plastic sheet. Paint those parts where paint has taken off.

(iii) Machine should be got repaired at the end of the season and before storing.it. So that we get a ready machine at the beginning of next season, time is also saved. By the end of season we know about the condition of the machine, we know the parts of the machine which are creating problems, therefore machine should be taken care of, make replacement of the parts which is are not working properly or causing trouble. One can forget these things after long time i.e. at the beginning of new season. Therefore repair of machinery should be done before its storage.

(iv) Remove all the belts and put identification marks and store at a safe place.

(v) Chains should be cleaned with diesel and coat it with thin layer of grease.

(vi) Rubbing parts should be applied with lubricating oils. Eill grease in the greasing points.

PSEB 8th Class Agriculture Guide Care and Maintenance of Farm Machinery Important Questions and Answers

Very Short Answer Type Questions

Question 1.
What is the name of machine used for fodder chopping and cutting?
Answer:
Toka.

Question 2.
What is disc harrow in local language?
Answer:
Tavijan.

Question 3.
What is the name of the machine used for sowing seeds?
Answer:
Seed drill machine.

Question 4.
What should be the air pressure in the tyres of a tractor?
Answer:
In front tyres 24-26 pounds and in rear tyre 12-18 pounds.

Question 5.
What should be used to clean the spray pump after it is used?
Answer:
The spray pump should be cleaned with fresh water.

Short Answer Type Questions

Question 1.
What is the importance of a diesel engine?
Answer:
It is a small machine. It is used to run tubewell, to run fodder chopping toka, etc. Its operating cost is less than tractor when less power is required diesel engine is used.

Question 2.
Why should the seed drill machines be not parked in sunlight?
Answer:
Sun heat may damage the rubber pipes and gears.

Question 3.
What should be done to reduce the slip of the tractor?
Answer:
Air pressure in the rear tyres should be lowered.

Long Answer Type Question

Question 1.
What is the importance of the maintenance of farm machinery and equipment?
Answer:
Nowadays farms machinery is used for doing nearly all agricultural activities e.g. sowing, harvesting, hoeing, etc. Farm machinery is very costly and sometimes farmers have to get loans. Therefore, it becomes necessary to maintain and take care of the machines.