Lecture 10a: Harvesting and Postproduction Technology

Question 1

HARVESTING

Answer 1

1. separation of economic product from plant

Question 2

HARVESTING METHODS

Answer 2

1. priming
2. stripping
3. tapping

Question 3

PRIMING

Answer 3

1. only mature or ripe fruits are harvested

Question 4

STRIPPING

Answer 4

1. all fruits in cluster are harvested

Question 5

TAPPING

Answer 5

1. extraction of latex

Question 6

MATURITY INDEX

Answer 6

1. indication of readiness of crop for harvest
2. vary depending on intended purpose

Question 7

METHODS OF DETERMINING MATURITY

Answer 7

1. visual
2. physical
3. compositional
4. phenological/computational

Question 8

VISUAL INDICATION

Answer 8

1. change in physical appearance

Question 9

PHYSICAL INDICATION

Answer 9

1. development of aroma
2. sound produced by tapping
3. compactness of head and curd

Question 10

COMPOSITIONAL INDICATION

Answer 10

1. total soluble solids content (TSS)
2. titratable acidity (TA)
3. starch content
4. oil content

Question 11

METHODS OF HARVESTING

Answer 11

1. manual
2. manual with aid of conveyor
3. mechanical

Question 12

POSTPRODUCTION TECHNOLOGY

Answer 12

1. practices and operations from harvesting to consumption

Question 13

POSTHARVEST HANDLING

Answer 13

1. procedures after harvest involving aspects of distribution

Question 14

PRIMARY PROCESSING

Answer 14

1. handling of crops to make them suitable for manufacturers

Question 15

SECONDARY PROCESSING

Answer 15

1. conversion of crop to more stable form

Question 16

PERISHABLE CROPS

Answer 16

1. utilized in fresh form
2. high moisture content
3. short shelf life
4. e.g. fruits, vegetables, herbs, ornamental, medicinal

Question 17

DURABLE CROPS

Answer 17

1. processed into primary product
2. low moisture content
3. stored for reasonably long period
4. e.g. agronomic, plantation, orthodox seeds

Question 18

POSTHARVEST HORTICULTURE

Answer 18

1. deals with harvested perishable crops

Question 19

IMPORTANT BIOLOGICAL PROCESSES IN POSTHARVEST HORTICULTURE

Answer 19

1. respiration
2. transpiration
3. ethylene production
4. senescence

Question 20

LOSSES ALONG SUPPLY CHAIN

Answer 20

1. fruits and vegetables: 23-42%
2. ornamentals: 15-20%
3. grain and legumes: 5-10%

Question 21

POSTHARVEST HANDLING FOR PERISHABLES

Answer 21

1. trimming
2. cleaning
3. sorting and grading
4. waxing
5. ripening
6. packaging

Question 22

TRIMMING

Answer 22

1. removal of unwanted parts

Question 23

CLEANING

Answer 23

1. removal of dirt and adhering foreign matter

Question 24

SORTING

Answer 24

1. classify commodities based on the person doing the classification

Question 25

GRADING

Answer 25

1. classify commodities based on Philippine National Standards

Question 26

WAXING

Answer 26

1. application of thin film of wax

Question 27

PURPOSE OF WAXING

Answer 27

1. reduce moisture loss 2. enhance gloss 3. reduce rate of respiration 4. prevent chilling injury

Question 28

COATINGS USED IN WAXING

Answer 28

1. carboxymethyl cellulose-based 2. natural sources (chitosan, camauba) 3. polyethylene-based

Question 29

SENSORY CHANGES ASSOCIATED WITH RIPENING

Answer 29

1. change in color 2. development of aroma 3. development of flavor 4. textural change 5. loss of astringency

Question 30

RIPENING METHODS

Answer 30

1. ethylene gas 2. ethylene-releasing compound 3. acetylene from calcium carbide 4. bioethylene 5. use of smoke 6. stress ethylene

Question 31

LEAF SOURCES OF BIOETHYLENE

Answer 31

1. kakawate 2. acacia 3. kamias

Question 32

FRUIT SOURCES OF BIOETHYLENE

Answer 32

1. passion fruit 2. kamias 3. squash peel 4. ripening fruit

Question 33

PACKAGING

Answer 33

1. ensure adequate protection and safe delivery of commodity

Question 34

FUNCTIONS OF PACKAGE

Answer 34

1. contain 2. protect 3. sell 4. inform

Question 35

TYPES OF PACKAGING MATERIALS

Answer 35

1. flexible 2. semi-rigid container 3. rigid packages

Question 36

FLEXIBLE PACKAGES

Answer 36

1. plastic bag 2. plastic sack 3. mesh 4. jute sack

Question 37

SEMI-RIGID CONTAINERS

Answer 37

1. bamboo and rattan basket 2. carton

Question 38

RIGID PACKAGES

Answer 38

1. wooden crates 2. plastic crates 3. foamed plastic boxes

Question 39

STORAGE TECHNIQUES

Answer 39

1. low temperature storage 2. modified atmosphere storage 3. controlled atmosphere storage 4. non-refrigerated storage

Question 40

REFRIGERATION

Answer 40

1. removal of heat from an object

Question 41

STORAGE OF PERISHABLE TROPICAL CROPS

Answer 41

1. 12-15C 2. high RH

Question 42

STORAGE OF TEMPERATE CROPS

Answer 42

1. <10C 2. high RH

Question 43

MODIFIED ATMOSPHERE STORAGE

Answer 43

1. product-generated atmosphere 2. enclose commodity to promote retarded respiration rate

Question 44

CONTROLLED ATMOSPHERE STORAGE

Answer 44

1. controlled levels of O2 and CO2 are maintained 2. combined with low temperature storage

Question 45

NON-REFRIGERATED STORAGE

Answer 45

1. use principles of evaporative and ventilated cooling 2. works best in hot and dry conditions

Question 46

METHODS IN EVAPORATIVE COOLING

Answer 46

1. moist sawdust 2. intermitent sprinkling 3. wet cloth cover 4. fresh leaves wrap

Question 47

VENTILATED COOLING

Answer 47

1. cooler air moves at the bottom and rises as it is being warmed 2. e.g. hanging of garlic