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FDSC 310 > 1 Postharvest Losses and Causes > Flashcards

1 Postharvest Losses and Causes Flashcards

1
Q

What are the 7 stages of the PH chain?

A

1) harvesting
2) preparation/packaging
3) cold storage CA/MA
4) transportation/distribution
5) retailing
6) home prep
7) consumption

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2
Q

the harvesting process is considered a:

A

noble act

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3
Q

explain why harvesting is a noble act

A
  • chop heads of cabbage
  • cut hands of bananas
  • slash trunk of sugar cane
  • pull ears of corn
  • lift roots of carrots
  • snap vines of beans

basically we yeet the life out of plants

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4
Q

characterize harvest

A
  • separation of a plant part from the mother plant

- beginning of deteriorative process

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5
Q

source of loss at producer level

A

field and preparatory losses

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6
Q

source of loss at transport level

A

spoilage, bruising, breakage, leakage

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7
Q

source of loss at pre-processing level

A

rejects, cull, selection/grading

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8
Q

source of loss at storage level

A

insects, molds, bacteria, rodents, birds, sprouting, rancidity, overripening

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9
Q

source of loss at processing/packaging level

A

inefficiency, excessive peeling, trimming and polishing

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10
Q

source of loss at marketing level

A

unsafe foods, quality losses

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11
Q

what are the characteristics of “durables?” (6)

A
  • low moisture content
  • small unit size
  • very low respiration, low generation of heat
  • hard texture, not easily damaged
  • stable, natural shelf-life of several years
  • losses mainly caused by external agents
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12
Q

what are the characteristics of “perishables?” (6)

A
  • high moisture content
  • large unit size
  • high to very high respiration rate, heat production high
  • soft texture, easily damaged
  • perishable shelf-life a few days to several months at best
  • losses caused partly by external agents and partly by endogenous factors (respiration, senescence and sprouting)
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13
Q

where does loss occur?

A
  • harvesting, handling
  • storage, packing
  • transportation
  • marketing
  • home storage/consumption
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14
Q

ways to avoid losses?

A
  • grow more food

- understand factors causing losses

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15
Q

how to grow more food?

A
  • cultivate more land
  • intensify agriculutral production
  • high density planting
  • use of modern tools
  • use of grown promoters
  • use new varieties and fertilizers
  • GMOs
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16
Q

what are 6 advantages of reducing PH losses?

A
  • nutritional
  • deconomic incentive
  • feedback incentive
  • Cost-effective
  • environmentally friendly
  • consumer satisfaction
17
Q

what are the 7 primary causes of post harvest losses?

A
  • biological/microbio
  • chemical/biochem
  • mechanical
  • physical
  • physiological
  • psychological
  • foreign substances
18
Q

list examples of biological/microbio losses

A

consumption/damage by insects, pests, animals, and microorgs

19
Q

list examples of chemical/biochemical losses

A

undesirable rxns between chemical compounds present in the food like browning, rancidity, enzymatic and chemical changes

20
Q

list examples of mechanical losses

A

spillage and damages caused by abrasion, bruising, crushing, puncturing, etc.

21
Q

list examples of physical losses

A

improper environmental and storage conditions (temp, RH, air speed, light)

22
Q

list examples of physiological losses

A

sprouting, senescence, respiration and transpiration

23
Q

list examples of psychological losses

A

human aversion/refusal due to personal/religious reasons

24
Q

list an example of loss due to foreign substances

A

contamination

25
Q

what are the secondary causes of losses (5)

A
  • improper harvesting and handling
  • inadequate storage facilities
  • inadequate transportation
  • inadequate refrigeration
  • inadequate marketing system
26
Q

what are 7 produce-related causes of PH spoilage?

A
  • respiration
  • transpiration
  • ethylene production
  • compositional changes
  • growth and dev
  • physiological breakdown
  • other factors (bruising microbial)
27
Q

what are the 5 keys to success in PH handling of fruits and veggies

A
  • initial quality
  • maturity at harvest
  • careful handling at harvest to minimize physical damage
  • proper management of env conditions
  • proper sanitation

FDSC 310 (11 decks)

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