PSEB 8th Class Agriculture Solutions Chapter 11 Processing of Fruits and Vegetables

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.