Lec 7

Question 1

Storage in an artificial atmosphere in which the proportion of carbon dioxide and/or oxygen is precisely controlled.

Answer 1

Controlled Atmosphere Storage

Question 2

Produce is piled in room-sized bins, which exerts forces that must be resisted by the building walls.

Answer 2

Bulk Storage

Question 3

Produce is placed in boxes or pallet bins which in turn are stacked in storage room.

Answer 3

Pallet Bin Storage

Question 4

Low portable platform made of wood or metal or plastic or in combination to facilitate handling, storage, or transport of materials as a unit load using a forklift.

Answer 4

Pallet

Question 5

Storage structure with continuously wetted walls.

Answer 5

Drip Cooler

Question 6

Coarse cloth made of jute, flax or hemp.

Answer 6

Burlap

Question 7

Storage provided with good ventilation.

Answer 7

Air Cooled

Question 8

Materials used to prevent migration of moisture into a storage area.

Answer 8

Vapor Barrier

Question 9

Individual divisions in a carton formed by fiberboard dividers, each cell to contain one fruit.

Answer 9

Cell Pack

Question 10

Cartons in which the cover is separate and fits snugly over the bottom part
.

Answer 10

Telescopic Cartons

Question 11

A container used to store or transport materials within the warehouse.

Answer 11

Storage Unit

Question 12

All ____ is highly perishable and should be stored and handled accordingly. Improper storage and handling shortens shelf life and has a negative effect on product quality.

Answer 12

Fresh-cut Produce

Question 13

Basic principles to ensure a fresh and delicious fresh-cut produce:

Answer 13

Practice First-In/First-Out inventory procedures.
Handle fresh-cut produce properly.
Prevent cross-contamination.
Maintain the cold chain.

Question 14

Maintain accurate inventory and usage records. Rotate stock after each delivery to ensure the oldest product is used first.

Answer 14

Practice First-In/First-Out inventory procedures.

Question 15

Remove all air and reseal bags or trays after opening. Product is freshest when used within 10-12 hours of opening the bag or tray. Avoid
dropping or mishandling boxes. Product will bruise and damage easily. Damaged packaging can compromise the integrity and shelf life of the produce.

Answer 15

Handle fresh-cut produce properly.

Question 16

Keep fresh produce separate from raw meat, poultry, seafood and other allergens. Avoid bare hand contact with fresh-cut produce. Wear gloves or use tongs or other utensils. Wash hands with soap and warm water for at least 20 seconds before putting on gloves or handling utensils.

Answer 16

Prevent cross-contamination

Question 17

Refrigerate produce immediately upon delivery. Store products between 33-40°F in the coldest part of the cooler, typically in the back of the cooler on the lower shelves. Dispose of any un-refrigerated produce within 4 hours of removal from refrigerated storage. Do not store produce directly on ice or at a temperature below freezing.

Answer 17

Maintain the cold chain

Question 18

Proper storage of ____ helps to maintain freshness and flavor.

Answer 18

Whole Produce

Question 19

Ideal storage conditions vary by commodity based on?

Answer 19

Temperature Sensitivity
Ethylene Sensitivity

Question 20

Some fruits and vegetables should be stored only at room temperature, because refrigerator
temperatures would cause damage. Others require refrigeration in order to maintain freshness.

Answer 20

Temperature sensitivity

Question 21

Some fruits and vegetables are ready to eat at harvest. Other varieties ripen after harvesting, because they naturally produce a gas called ethylene. Some fruits and vegetables are ethylene-sensitive, and exposure to ethylene-producing items cause deterioration. Do not store ethylene-producing and ethylene-sensitive varieties together.

Answer 21

Ethylene sensitivity

Question 22

PAES 417:2002

Answer 22

Agricultural Structures – Fruit and Vegetable Storage

Question 23

Product is freshest when used within ___ of opening the bag or tray.

Answer 23

10-12 hours

Question 24

Damaged packaging can compromise the
_____ of the produce.

Answer 24

integrity and shelf life

Question 25

Keep fresh produce ____ from raw meat, poultry, seafood and other allergens.

Answer 25

separate

Question 26

Wash hands with soap and warm water for _____ before putting on gloves or handling utensils.

Answer 26

at least 20 seconds

Question 27

Store products between ____ in the coldest part of the cooler, typically in the back of the cooler on the lower shelves.

Answer 27

33-40°F

Question 28

Dispose of any un-refrigerated produce within ___ of removal from refrigerated storage.

Answer 28

4 hours

Question 29

Some fruits and vegetables should be stored only at _____, because refrigerator temperatures would cause damage.

Answer 29

room temperature

Question 30

Other varieties ripen after harvesting, because they naturally produce a gas called ______.

Answer 30

ethylene

Question 31

Exposure to ethylene-producing items cause _____.

Answer 31

deterioration

Question 32

Floor area shall be determined by calculating volume of the boxes or pallet bins and dividing the volume by the maximum stacking height and adding area for aisles, room for forklift maneuvering, and staging areas.

Answer 32

Palletized Storage

Question 33

Floor area shall be determined by knowing the weight of the produce and by dividing by the bulk density and pile depth

Answer 33

Bulk Storage

Question 34

This shall be treated timber or steel with anti-rust paint. Materials shall be made of G.I. sheet and
other steel sheeting with corrosion resistant coatings.
Vents, when provided, shall be properly screened. For bulk storage, forces on roof system caused by wall pressure shall be considered in designing this structure

Answer 34

Roofing