Q. Bengal femine 1943 / brown spot of rice is caused by – Helminthosporium oryzae
Q. Life cycle of wheat rust is given by – K. C. Mehta
Q. The pathogen associated with the discovery of Bordeaux mixture is – Plasmosphora viticola
Q. First bacterial disease known as fire blight of pear was reported for first time from USA by – T. J . Burill
Q. Udabatta disease of rice is due to – Ephelis oryzae
Q. Ring rust of Aonla is caused by – Ravenellia emblica var. fructoidae
Q. Frog eye leaf spot of tobacco is caused by – Cercospora nicotianae (Fungus)
Q. Leaf blight of cotton is caused by – Alternaria macrospora
Q. Father of Microbiology is – Louis Pasteur
Q. Bacterium was discovered by – Anton Leewenhock
Q. Father of Modern Plant Pathology is – Anton de Berry
Q. Bordeaux mixture was developed by – P.M.A.Millardet
Q. Central Plant Protection Training Institute is situated at – Hyderabad (A.P.)
Q. Integrated pest control ( IPM) term was coined by – Bartlett (1956)
Q. The term “Pest Management” was given by – Geier (1970)
Q. Father of Insect Physiology is – Wiggelworth
Q. DDT was discovered by – Paul Hermann Muller
Q. First insecticide discovered was – DDT
Q. Plant Protection and Quarantine Act was passed in the year – 1912
Q. India’s first food and vegetable processing industry was established at – Mumbai (1935)
Q. India’s first fruit Preservation and Canning Institute was established at – Lucknow (1949)
Q. Central Food Technological Research Institute(CFTRI) was established at – Mysore (1950)
Q. “Food product order”(FPO) was passed by Government of India in –1955
Q. “Central Food laboratory” located in – Kolkata
Q. International registration authority for Rose located in – USA
Q. International registration authority for Bougainvillea located in – New Delhi
Q. Commercial life of rose plant is – 8 years
Q. “National Horticulture mission” start in – May 2005
Q. “National food for work programme” started in – Nov. 2004
Q. Which product can’t be spoil – (never spoil) Honey
Q. How many preservative chemical permitted by FPO for food products – 2 Sodium (Benzoate & Potassium Metabisulphite)
Q. Vinegar concentration should be not more than used in reservation –2%
Q. Post harvest losses in fruit and vegetable – 20-40%
Q. How much Concentration of sugar is used for preservation – 60-70%
Q. “Zero energy cooling chamber” was developed by – S.K. Roy
Q. Coconut fat richest source of –Lauric acid
Q. Which chemical used for preventing sprouting during storage in onion –Maleic Hydrazide
Q. “National Horticulture board” located in – Gurugram (Haryana)
Q. In potato crop earthing up done –40 day after sowing
Q. Clove required for planting garlic – 500 kg/ha
Q. Seed rate of marigold –1.5 kg/ha
Q. Which fruit rich source of protein – Cashew nut (21.2%)
Q. Which fruit is rich source of calcium – Litchi (0.2 1%)
Q. Protein and carbohydrate present in potato – 2% and 22%
Q. “Goma Kirti” is a variety of – Ber
Q. “Pusa Vishwas” is a famous variety of – Pumpkin
Q. Suitable fruit for making jelly – Guava
Q. Suitable vegetable for Canning purpose – Pea
Q. Planting distance in Amrapali (mango variety) – 2.5×2.5 M²
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