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AGRI 32 > Lecture 10a: HARVESTING AND POSTPRODUCTION TECHNOLOGY > Flashcards

Lecture 10a: HARVESTING AND POSTPRODUCTION TECHNOLOGY Flashcards

1
Q

process of separating the fruit or economic product from the plant

A

harvesting

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2
Q

harvesting methods -

A
  1. priming
  2. stripping
  3. tapping
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3
Q

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

A

priming

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4
Q

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

A

stripping

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5
Q

harvesting methods - extraction of latex

A

tapping

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6
Q

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

A

maturity index

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7
Q

corn harvested three days after the silk appears

A

young corn

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8
Q

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

A

green corn

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9
Q

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

A

TRUE

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10
Q

harvested when husks are dried, and kernels are glazed

A

feeds

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11
Q

methods of determining maturity

A
  1. visual
  2. physical
  3. compositional
  4. phenological/computational
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12
Q

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

ex. change in angularity of banana

A

visual

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13
Q

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

A

physical

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13
Q

methods of determining maturity

total soluble solids content
tittrable acidity
starch content
oil contet

A

compositional

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14
Q

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

A

phenological/computational

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15
Q

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

A

iodine test

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16
Q

maturity index of rice

A

100-150 days

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17
Q

maturity index of coconut

A

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

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18
Q

maturity index of coffee

A

berries turning red

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19
Q

maturity index of cacao

A

160-180 days after fruit setting

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20
Q

maturity index of abaca

A

18-24 months AP

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21
Q

methods of harvesting

A
  1. manual
  2. manual with aid of conveyor
  3. mechanical
    -tree shaker
    -robotic harvesting
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22
Q

pulling, twisting, bending, shaking

A

manual method of harvesting

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23
Q

encompasses all practices and operations from harvesting to consumption

A

postproduction technology

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24
Q

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

A

postharvest handling

25
Q

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

A

primary processing

26
Q

involves conversion of the crop into more stable form

A

secondary processing

27
Q

GROUPS OF CROPS BASED ON PERISHABILITY AND POSTPRODUCTION PRACTICES

A
  1. perishables
  2. durable crops
28
Q

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

A

perishables

29
Q

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

30
Q

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

A

postharvest horticulture

31
Q

bio processes na need i-control sa postharvest handling

A

1 respiration
2 transpiration
3 senescence
4 ethylene prod

32
Q

main objective in postharvest technology

A

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

33
Q

POSTHARVEST HANDLING PRACTICES FOR PERISHABLE CROPS

A

trimming
cleaning
sorting and grading
waxing/edible coating
ripening

34
Q

POSTHARVEST HANDLING PRACTICES

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

35
Q

POSTHARVEST HANDLING PRACTICES

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

36
Q

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

37
Q

POSTHARVEST HANDLING PRACTICES

classifying commodities based on the criteria established and accepted by the industry

38
Q

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

A

waxing/edible coating

39
Q

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

40
Q

sensory changes associated with ripening

A

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

41
Q

ripening methods

A
  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
42
Q

ripening method

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

A

use of ethylene releasing compoung

43
Q

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

A

calcium carbide, acetylene

44
Q

ethylene from bio sources

ex. kakawate, kamias

A

bioethylene

45
Q

smoke from burning organic materials contains both ______ and ______

A

ethylene, acetylene

46
Q

enhances ethylene prod (“stress ethylene”)

wounding of jackfruit by sticking a stick sa core ng fruit

A

application of stress

47
Q

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

48
Q

functions of packaging

A

to contain
protect
sell
inform

49
Q

types of packaging materials

A
  1. flexible - plastic bag, mesh
  2. semi-rigid containers - bamboo and rattan baskets
  3. rigid packages - wooden and plastic crates
50
Q

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

51
Q

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

A

semi-rigid containers

52
Q

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

A

rigid packages

53
Q

storage techniques

A
  1. low temp or refrigerated
  2. modified atmosphere storage
  3. non-refrigerate storage
54
Q

process of removing heat from an object

A

refrigeration

55
Q

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

A

respiration, CO2, O2, retarded

56
Q

different from MA in the manner of gas regulation

controlled levels of O2 and CO2 are maintained in a gas tight storage room

A

controlled atmosphere storage

57
Q

works on the principles of evaporative cooling and ventilated cooling

A

non-refrigerated storage

58
Q

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

A

evap cooling, respiration, decrease, increase

59
Q

principle of ventilated cooling

A

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

AGRI 32 (14 decks)

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