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5) Post-Harvest > Lecture 17: Quality and Maturity Indices Harvesting Methods > Flashcards

Lecture 17: Quality and Maturity Indices Harvesting Methods Flashcards

1
Q

define quality

A

combination of various physicochemical and nutritional characteristics that give them value as a food item

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2
Q

what are components of food quality?

A
  • appearance or visual factors
  • texture or mouth feel
  • flavor
  • nutritive value
  • safety or antinutritional factors
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3
Q

what are types of defects?

A
  • morphological: sprouting, seed germination
  • physical: shrivelling and wilting
  • mechanical: punctures, cuts, abrasion
  • physiological: chilling and freezing, internal breakdown
  • pathological: fungal and bacterial
  • entomological: damages by insects and pests
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4
Q

what are the perceptions and priorities or quality in the produce chain?

A

everybody: appearance factor
plant breeders and farmers: yield and resistance to disease
consumer: appearance, firm, good flavor, nutrition

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5
Q

what are quality factors imp for?

A

setting standard specifications

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6
Q

what genetic factors influences quality?

A

cultivars
rootstocks
selection of specific varieties
GMO

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7
Q

what are environmental factors that influences quality?

A

climate (temp, light, rainfall, irrigation, wind)

cultural (soil type, water supply, pruning, thining, pesticides, growth regulators)

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8
Q

what is TR?

A

tolerance range

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9
Q

within the TR, higher temp = ____ growth = ____ harvest

A

faster growth and earlier harvest

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10
Q

what is temp summation

A

indicator of harvest maturity (degree day - heat unit)

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11
Q

what can heat units be expressed as?

A

degree hour or degree days

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12
Q

define a degree hour

A

accumulated heat unit equivalent to the exposure of the crop to one degree above the reference temp for one hour

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13
Q

define a degree day

A

exposure at one degree above the reference temp for one day

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14
Q

what temperatures for day and nights are ideal for plant growth?

what climates is this?

A

warm days ( greater photosynthetic activity and better storage of food reserves)

and cool nights (lower resp; lower depletion of stored reserve)

temperate climates

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15
Q

describe how tropic climates is diff than temp climates. what does this cause?

A

in tropic climates, night temp is around the same as day temp

causes diff fruit quality (higher accumulation during the day and higher depletion of stored reserves during night)

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16
Q

how does duration of light affect quality?

A

longer day and shorter nights = more photosynthetic activity = less depletory activity = better

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17
Q

how does intensity of light affect quality

A

higher intensity = higher sweetness = lower acidity

higher intensity also causes fading of colors

18
Q

how does canopy shading affect tomatoes and cucumbers?

A

deeper colors

19
Q

how does density of planting influence light intensity?

A

high intensity planting = lower exposure to light = lower photosynthetic activity = lower sweetness

20
Q

quality of light is imp for what?

A

pigmentation

21
Q

how do purple cabbage or eggplant derive their color rom?

what if they have direct exposure to light?

A

exposure to blue and violet light

direct exposure = green color

22
Q

what are other environmental factors that affect quality?

A

rainfall
soil texture
wind factors

23
Q

what kind of effects does pesticides have on quality?

A

undesirable (low TSS and high acid)

24
Q

what is abscission preventing for?

A

to control fruit drop

includes 2,4,5 T, NAA, CPA, Alar

25
Q

what are three main Q’s imp for harvest and maturity

A
  1. which parameters can be used?
  2. how does the parameter relate to maturity
  3. how can the parameter be used to predict maturity?
26
Q

define optimum maturity

A

stage where a commodity has sufficient development that after harvesting and post harvest, the quality will be acceptable to consumers

27
Q

what are indices of maturity and quallity?

A
  • elapsed days from full bloom
  • meat heat units
  • size
  • specific gravity
  • solidity
  • texture properties: firmness, hardness…
  • chemical tests: starch, sugar, ascorbic acid, etc…
28
Q

define harvesting

A

processo f detaching a produce

29
Q

how should harvesting be carried out?

A
  • at proper maturity stage
  • proper technique
  • as fast as possible
  • with minimum damage or loss
30
Q

what are advantages and problems of hand harvesting?

A

adv

  • selective pickings
  • min damage
  • min capital investment
  • output = # of people at work

problems

  • shortage of labor
  • labor strikes are costly
  • permanent labor force is not feasible
  • need efficient labor management
31
Q

describe mechanized harvesting

A
  • used for crops intended for processing
  • produce is converted to other forms
  • physical appearane is not a major consideration
  • commodity is consumed within short time and normally needed in bulk
32
Q

what are advantages of mechanical harvesting?

A
  • speed of harvest
  • improved condition for workers
  • reduced labor problems
33
Q

what are incentives for mechanical harvesting?

A
  • increased cost of manual labor
  • decreased availability of timely labor
  • need ofr high speed high volume output
34
Q

what are disadvantages of mechanical harvesting?

A
  • physical/mechanical damage to crop
  • non selective
  • separation of plant debris
  • damage to fruit trees during harvesting
  • large volume output
  • machinery expensive
  • social impact
35
Q

what are imp elements of harvesting?

A
  • detection
  • selection
  • detachment (mechanical or hand)
  • collection
  • separation
  • handling
36
Q

what are field considerations for mechanized harvesting?

A
  • genetic considerations (tree, crop, strength)
  • plat system and tree training (high density)
  • crop control (pruning and fruit thinning)
  • harvest control (pre harvest sprays)
37
Q

what are harvest sprays?

what roles do they have? examples of each role

A

growth regulator

roles

  • increases size of fruit: Alar, ethephon, GA
  • sprout inhibitor: MH (maleic hydrazide), MENA (methyl ester of NAA)
  • fruit thinning: NAA, CPA, ethyphon
38
Q

what are types of mechanical harvesters?

A
  • direct contact devices: cutting, pulling, snapping, twisting, etc…
  • vibratory devices: trunk and limb shakers with catch frame and cavas
39
Q

describe harvest aid. What are examples?

A

mechanical device/support which assists in improving hard harvest operations

ex

  • picker pole with knife and canvas bag
  • station platforms to position workers
  • conveyor belt to hmove harvested produce
  • harvesting cages
  • lights for night harvesting
40
Q

differentiate the extent of mechanization in fresh market vs processing

A

fresh: less than 25%
processing: more than 75%

5) Post-Harvest (17 decks)

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