Lecture 10a: HARVESTING AND POSTPRODUCTION TECHNOLOGY

Question 1

process of separating the fruit or economic product from the plant

Answer 1

harvesting

Question 2

harvesting methods -

Answer 2

1. priming
2. stripping
3. tapping

Question 3

harvesting methods - only mature or ripe fruits or pods are harvested, leaving others for subsequent harvesting

Answer 3

priming

Question 4

harvesting methods - all fruits in the cluster are harvested once few fruits become ripe or mature

Answer 4

stripping

Question 5

harvesting methods - extraction of latex

Answer 5

tapping

Question 6

sign or indication of the readiness of the crop for harvest based on purpose or intended use.

Answer 6

maturity index

Question 7

corn harvested three days after the silk appears

Answer 7

young corn

Question 8

corn harvested when milky exudate appears on kernels pierced with a thumbnail

Answer 8

green corn

Question 9

T or F - commercial maturity of the same crop may vary depending on intended use or purpose

Answer 9

TRUE

Question 10

harvested when husks are dried, and kernels are glazed

Answer 10

feeds

Question 11

methods of determining maturity

Answer 11

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

Question 12

methods of determining maturity - change in color, shape, size, drying of plant part (onion, garlic)

ex. change in angularity of banana

Answer 12

visual

Question 13

methods of determining maturity - development of aroma, sound produced by tapping, compactness of head

Answer 13

physical

Question 13

methods of determining maturity

total soluble solids content
tittrable acidity
starch content
oil contet

Answer 13

compositional

Question 14

methods of determining maturity - nagbibilang days after shooting/planting/flower

Answer 14

phenological/computational

Question 15

(compositional - method of determining maturity) more intense blue color indicates high starch content

Answer 15

iodine test

Question 16

maturity index of rice

Answer 16

100-150 days

Question 17

maturity index of coconut

Answer 17

11-12 months AF (copra)
8-9 months AF (buko)

Question 18

maturity index of coffee

Answer 18

berries turning red

Question 19

maturity index of cacao

Answer 19

160-180 days after fruit setting

Question 20

maturity index of abaca

Answer 20

18-24 months AP

Question 21

methods of harvesting

Answer 21

1. manual
2. manual with aid of conveyor
3. mechanical
   -tree shaker
   -robotic harvesting

Question 22

pulling, twisting, bending, shaking

Answer 22

manual method of harvesting

Question 23

encompasses all practices and operations from harvesting to consumption

Answer 23

postproduction technology

Question 24

procedures to which crops are subjected after harvest including all the technological aspects of distribution

Answer 24

postharvest handling

Question 25

activities that involve handling of crops to make them suitable to manufacturers

Answer 25

primary processing

Question 26

involves conversion of the crop into more stable form

Answer 26

secondary processing

Question 27

GROUPS OF CROPS BASED ON PERISHABILITY AND POSTPRODUCTION PRACTICES

Answer 27

1. perishables 2. durable crops

Question 28

group of crops that are utilized in fresh form, has high mc content, and short shelf size

Answer 28

perishables

Question 29

group of crops that are processed into a primary product, low mc content na need i-maintain, can be stored longer

Answer 29

durables

Question 30

science and technology that deals with harvested perishable crops in their fresh form prior to cooking or food processing

Answer 30

postharvest horticulture

Question 31

bio processes na need i-control sa postharvest handling

Answer 31

1 respiration 2 transpiration 3 senescence 4 ethylene prod

Question 32

main objective in postharvest technology

Answer 32

maintain the quality and safety of fresh produce from the farm until it reaches the consumer

Question 33

POSTHARVEST HANDLING PRACTICES FOR PERISHABLE CROPS

Answer 33

trimming cleaning sorting and grading waxing/edible coating ripening

Question 34

POSTHARVEST HANDLING PRACTICES removal of unwanted parts or those likely to be rejected by consumers.

Answer 34

trimming

Question 35

POSTHARVEST HANDLING PRACTICES remove dirt and adhering foreign material and to alis microb load, saka para mas maganda

Answer 35

cleaning

Question 36

POSTHARVEST HANDLING PRACTICES classifying commodities based on the criteria established by the person doing the classification mango japan-grade - blemish free hongkong grade - minor defects local

Answer 36

sorting

Question 37

POSTHARVEST HANDLING PRACTICES classifying commodities based on the criteria established and accepted by the industry

Answer 37

grading

Question 38

application of thin film of wax for reduction of moisture loss, enhance gloss, reduce respir, prevent chilling injury

Answer 38

waxing/edible coating

Question 39

series of biochemical and physical processes that transform a relatively unpalatable fruit to one possessing all the desirable characteristics of a ripe fruit

Answer 39

ripening

Question 40

sensory changes associated with ripening

Answer 40

Change in color Development in aroma Development of flavor Textural change Loss of astringency (banana)

Question 41

ripening methods

Answer 41

1. use of ethylene gas 2. use of ethylene-releasing compound 3. acetylene from calcium carbide 4. bioethylene 5. increase in temp & use of smoke 6. application of stress 7. packaging

Question 42

ripening method ex. ethepon with concentration of 2k - 2.5k ppm

Answer 42

use of ethylene releasing compoung

Question 43

_________ upon reaction with water liberates ____________ and heat that enhance ripening

Answer 43

calcium carbide, acetylene

Question 44

ethylene from bio sources ex. kakawate, kamias

Answer 44

bioethylene

Question 45

smoke from burning organic materials contains both ______ and ______

Answer 45

ethylene, acetylene

Question 46

enhances ethylene prod ("stress ethylene") wounding of jackfruit by sticking a stick sa core ng fruit

Answer 46

application of stress

Question 47

technology or process that ensures adequate protection and safe delivery of the commodity from the producer to the consumer

Answer 47

packaging

Question 48

functions of packaging

Answer 48

to contain protect sell inform

Question 49

types of packaging materials

Answer 49

1. flexible - plastic bag, mesh 2. semi-rigid containers - bamboo and rattan baskets 3. rigid packages - wooden and plastic crates

Question 50

cheap and readily available packaging material BUT does not provide protection to its contents

Answer 50

flexible

Question 51

readily available packaging, BUT relatively expensive, not provide adeq protection to its contents

Answer 51

semi-rigid containers

Question 52

provides protection to its contents, has long-life span BUT relatively expensive

Answer 52

rigid packages

Question 53

storage techniques

Answer 53

1. low temp or refrigerated 2. modified atmosphere storage 3. non-refrigerate storage

Question 54

process of removing heat from an object

Answer 54

refrigeration

Question 55

during _______, the commodity uses up O2 and releases _____ ; in effect, _____ level inside the pack decreases while CO2 increases resulting in ______ respiration rate

Answer 55

respiration, CO2, O2, retarded

Question 56

different from MA in the manner of gas regulation controlled levels of O2 and CO2 are maintained in a gas tight storage room

Answer 56

controlled atmosphere storage

Question 57

works on the principles of evaporative cooling and ventilated cooling

Answer 57

non-refrigerated storage

Question 58

in ______, when the source of water is near the commodity, heat given off during _______is used in evaporating the water resulting in a _____ in temperature and ________ in RH consequently retarding transpiration

Answer 58

evap cooling, respiration, decrease, increase

Question 59

principle of ventilated cooling

Answer 59

cooler air moves at the bottom and rises as it is being warmed