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AGRI 32 | LECTURE | EXAM 3 > Lecture 10a: Harvesting and Postproduction Technology > Flashcards

Lecture 10a: Harvesting and Postproduction Technology Flashcards

1
Q

HARVESTING

A
  1. separation of economic product from plant
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2
Q

HARVESTING METHODS

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

PRIMING

A
  1. only mature or ripe fruits are harvested
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4
Q

STRIPPING

A
  1. all fruits in cluster are harvested
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5
Q

TAPPING

A
  1. extraction of latex
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6
Q

MATURITY INDEX

A
  1. indication of readiness of crop for harvest
  2. vary depending on intended purpose
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7
Q

METHODS OF DETERMINING MATURITY

A
  1. visual
  2. physical
  3. compositional
  4. phenological/computational
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8
Q

VISUAL INDICATION

A
  1. change in physical appearance
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9
Q

PHYSICAL INDICATION

A
  1. development of aroma
  2. sound produced by tapping
  3. compactness of head and curd
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10
Q

COMPOSITIONAL INDICATION

A
  1. total soluble solids content (TSS)
  2. titratable acidity (TA)
  3. starch content
  4. oil content
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11
Q

METHODS OF HARVESTING

A
  1. manual
  2. manual with aid of conveyor
  3. mechanical
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12
Q

POSTPRODUCTION TECHNOLOGY

A
  1. practices and operations from harvesting to consumption
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13
Q

POSTHARVEST HANDLING

A
  1. procedures after harvest involving aspects of distribution
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14
Q

PRIMARY PROCESSING

A
  1. handling of crops to make them suitable for manufacturers
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15
Q

SECONDARY PROCESSING

A
  1. conversion of crop to more stable form
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16
Q

PERISHABLE CROPS

A
  1. utilized in fresh form
  2. high moisture content
  3. short shelf life
  4. e.g. fruits, vegetables, herbs, ornamental, medicinal
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17
Q

DURABLE CROPS

A
  1. processed into primary product
  2. low moisture content
  3. stored for reasonably long period
  4. e.g. agronomic, plantation, orthodox seeds
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18
Q

POSTHARVEST HORTICULTURE

A
  1. deals with harvested perishable crops
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19
Q

IMPORTANT BIOLOGICAL PROCESSES IN POSTHARVEST HORTICULTURE

A
  1. respiration
  2. transpiration
  3. ethylene production
  4. senescence
20
Q

LOSSES ALONG SUPPLY CHAIN

A
  1. fruits and vegetables: 23-42%
  2. ornamentals: 15-20%
  3. grain and legumes: 5-10%
21
Q

POSTHARVEST HANDLING FOR PERISHABLES

A
  1. trimming
  2. cleaning
  3. sorting and grading
  4. waxing
  5. ripening
  6. packaging
22
Q

TRIMMING

A
  1. removal of unwanted parts
23
Q

CLEANING

A
  1. removal of dirt and adhering foreign matter
24
Q

SORTING

A
  1. classify commodities based on the person doing the classification
25
Q

GRADING

A
  1. classify commodities based on Philippine National Standards
26
Q

WAXING

A
  1. application of thin film of wax
27
Q

PURPOSE OF WAXING

A
  1. reduce moisture loss
  2. enhance gloss
  3. reduce rate of respiration
  4. prevent chilling injury
28
Q

COATINGS USED IN WAXING

A
  1. carboxymethyl cellulose-based
  2. natural sources (chitosan, camauba)
  3. polyethylene-based
29
Q

SENSORY CHANGES ASSOCIATED WITH RIPENING

A
  1. change in color
  2. development of aroma
  3. development of flavor
  4. textural change
  5. loss of astringency
30
Q

RIPENING METHODS

A
  1. ethylene gas
  2. ethylene-releasing compound
  3. acetylene from calcium carbide
  4. bioethylene
  5. use of smoke
  6. stress ethylene
31
Q

LEAF SOURCES OF BIOETHYLENE

A
  1. kakawate
  2. acacia
  3. kamias
32
Q

FRUIT SOURCES OF BIOETHYLENE

A
  1. passion fruit
  2. kamias
  3. squash peel
  4. ripening fruit
33
Q

PACKAGING

A
  1. ensure adequate protection and safe delivery of commodity
34
Q

FUNCTIONS OF PACKAGE

A
  1. contain
  2. protect
  3. sell
  4. inform
35
Q

TYPES OF PACKAGING MATERIALS

A
  1. flexible
  2. semi-rigid container
  3. rigid packages
36
Q

FLEXIBLE PACKAGES

A
  1. plastic bag
  2. plastic sack
  3. mesh
  4. jute sack
37
Q

SEMI-RIGID CONTAINERS

A
  1. bamboo and rattan basket
  2. carton
38
Q

RIGID PACKAGES

A
  1. wooden crates
  2. plastic crates
  3. foamed plastic boxes
39
Q

STORAGE TECHNIQUES

A
  1. low temperature storage
  2. modified atmosphere storage
  3. controlled atmosphere storage
  4. non-refrigerated storage
40
Q

REFRIGERATION

A
  1. removal of heat from an object
41
Q

STORAGE OF PERISHABLE TROPICAL CROPS

A
  1. 12-15C
  2. high RH
42
Q

STORAGE OF TEMPERATE CROPS

A
  1. <10C
  2. high RH
43
Q

MODIFIED ATMOSPHERE STORAGE

A
  1. product-generated atmosphere
  2. enclose commodity to promote retarded respiration rate
44
Q

CONTROLLED ATMOSPHERE STORAGE

A
  1. controlled levels of O2 and CO2 are maintained
  2. combined with low temperature storage
45
Q

NON-REFRIGERATED STORAGE

A
  1. use principles of evaporative and ventilated cooling
  2. works best in hot and dry conditions
46
Q

METHODS IN EVAPORATIVE COOLING

A
  1. moist sawdust
  2. intermitent sprinkling
  3. wet cloth cover
  4. fresh leaves wrap
47
Q

VENTILATED COOLING

A
  1. cooler air moves at the bottom and rises as it is being warmed
  2. e.g. hanging of garlic

AGRI 32 | LECTURE | EXAM 3 (4 decks)

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