MULTIPLE CHOICE QUESTIONS ON HORTICULTURE

Hi, today I am sharing MCQ on Horticulture .It is the science and technology involved in production, processing and trading of fruits, vegetables, flowers ornamentals and it’s by products. These M.CQ will be helpful to not only Botany students but also for any competitive examination. The answers of each MCQ is mention as bold.

Multiple Choice Questions on Horticulture

1) The science and technology involved in production, processing and trading of fruits, vegetables, flowers ornamentals and it’s by products is called-------

a) Plant breeding

b) Horticulture

c) Gardening  

d) Genetics

2) Cultivation of fruit plants is -------

a) Pomoculture

b) Floriculture

c) Olericulture

d) None of these

3) Cultivation of vegetables plants is -------

a) Pomoculture

b) Floriculture

c) Olericulture

d) None of these

4) Basic objectives plant propagation is/are 

a) To achieve an increase in number of individuals of species involved in process

b) To preserve essential characteristics of plants 

c) Helps as an effective means of perpetuation of the race

d) All of the above

5) Regeneration of new individuals by modified plant parts like corms ,bulbs is referred as

a) Natural method of propagation

b) Artificial method of propagation

c) Sexual reproduction

d) Both a and b 

6)What are the objectives of training in plants?

a) To provide more light and air

b) To protect the tree from wind damage

c) To direct the growth of tree

d) All of the above

7) Disease free plants in micropropagation can be obtained through-----

a) Meristem culture

b) Anther culture

c) Embryo culture

d) Cell culture

8) Vegetative propagation of Onion, garlic is through-----

a) Corm

b) Runner

c) Stolon

d) Bulb

9) Development of embryo without fertilization is known as-----

a) Apomixis

b) Parthenocarpy

c) Parthenogenesis

d) None of these

10) Which of the following is a ripening hormone?

a) Gibberellic Acid

b) Auxin

c) Cytokinin

d) Ethylene

11) Botanical name of grape is-----

a) Vitis vinifera

b) Sorghum vulgare

c) Mangifera indica

d ) Rosa indica

12)  Botanical name of Tomato  is-----

a) Solanum nigrrum

b) Solanum lycopersicum

c) Solanum xanthocarpum

d) Solanum tuberosum

13) Solanum lycopersicum belongs to family--------

a) Caesalpiniaceae

b) Rutaceae

c) Vitaceae

d) Solanaceae

14) Vitis vinifera  belongs to family-------- 

a) Vitaceae

b) Solanaceae

c) Asclipiadaceae

d) Anacardiaceae

15) The process of heating and cooling so that the most of microorganisms  are killed and the remaining became inactive is-----

a) Pasteurization

b) Low temperature treatment

c) Drying

d) Asepsis

16)Name the process of preservation of fruit and vegetables in which the complete destruction of all microorganisms by heat. 

a) Pasteurization

b) Low temperature

c) Sterilization

d) All of these

17) The plant or part of plant on which grafting is done is called---------

a) Scion

b) Root stock

c) Stem

d) Root

18) The shoot segment selected plant variety which to be propagated through grafting is------

a) Stock

b) Scion or graft

c) stem 

d) Root stock

19)  ---- is/are the artificial method of vegetative propagation.

a) Grafting

b) Layering

c) budding

d) All of above

20) ------ is a special type of grafting

a) Whip grafting

b) Budding

c) Simple layring

d) Tounge grafting

21) Bryophyllum can be propagated vegetatively by the----

a) Stem cutting

b) Leaf cutting

c) Flower

d) Root

22) Vegetative propagation refers to formation of new plants from--------

a) Stem, seeds, fruits

b) Stem ,leaves flowers

c) Stem ,roots and flowers

d) Stem, roots and leaves

23) In Potato vegetative propagation takes place by-----

a) Root

b) Leaf

c) Stem tuber

d) Grafting

24) Salt ,sugar acts as preservative in pickles because it checks growth of microbes by-----

a) Phagocytosis

b) Plasmolysis

c) Endosmosis

d) All of these

25) A type of food preservation technique that involves sealing food in sterilized  airtight containers  is—

a) Drying

b) Canning

c) Freezing

d) Salting

*****************************************************************************

Thanks