Unit 1 Flashcards
(11 cards)
1
Q
Water content of cereals
A
10-20%
2
Q
Perishable commodities water content
A
70-90%
3
Q
Respiration and shelf life are ___ related
A
Inversely related
4
Q
This causes the greatest amount of loss to fresh horticultural products
A
Physical Damage
5
Q
Chilling injury temperature.
A
5-15°C
6
Q
Best temperature to store vegetables
A
Above their freezing point (32°F)
Or above chilling point for sensitive plants (41-46°C)
7
Q
40-41°F is okay, except for _____
A
Eggplants and tomato
8
Q
It is a tissue damage not related to pathogens, mechanical, or insect damage.
A
Postharvest Physiological Disorders
9
Q
For every increase of 10°C, respiration increases
A
2 and 4 fold
10
Q
Estimated postharvest loss in developed countries
A
5-25%
11
Q
Estimated postharvest loss in developing countries
A
20-50%
