Exercise 8: Postharvest Handling of Perishables

Question 1

POSTPRODUCTION

Answer 1

1. handling of crops from harvest up to the time it reach the consumer

Question 2

IMPORTANCE OF POSTHARVEST HANDLING

Answer 2

1. losses are high
2. increasing urbanization and industrialization
3. huge opportunities for export
4. fierce global competition
5. heightened health consciousness
6. changing preferences
7. growing attention on quality and food safety

Question 3

LOSSES FROM POSTHARVEST

Answer 3

1. vegetable: 42%
2. fruit: 28%
3. ornamental: 60%

Question 4

POSTHARVEST HANDLING GOALS

Answer 4

1. reduce crop losses
2. maintain freshness and safety of fresh produce
3. meet buyer’s specifications and trade requirements

Question 5

IMPORTANT BIOLOGICAL PROCESSES IN MAINTENANCE OF QUALITY PRODUCE

Answer 5

1. transpiration
2. respiration
3. senescence

Question 6

RESPIRATION

Answer 6

1. harvest at right stage of maturity
2. avoid exposure to too much heat
3. storage at relatively low temperature
4. application of MAP

Question 7

TRANSPIRATION

Answer 7

1. avoid mechanical damage
2. protection from direct sunlight
3. storage at optimum temperature and relative humidity

Question 8

SENESCENCE

Answer 8

1. avoid mechanical damage
2. avoid ethylene sources
3. avoid exposure to stressors

Question 9

IMPORTANCE OF STORAGE

Answer 9

1. maintain quality
2. prolong usefulness
3. retard rate of respiration, transpiration, and senescence
4. retard growth of disease-causing organisms

Question 10

TYPES OF STORAGE

Answer 10

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

Question 11

EXAMPLE OF NON-REFRIGERATED STORAGE

Answer 11

1. evaporative cooling
2. ventilated cooling