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Processing > Lesson 2.2 > Flashcards

Lesson 2.2 Flashcards

1
Q

Refers to the deterioration or decay of harvested crops due to microbial growth, physical damage, environmental conditions, or inadequate storage and handling practices. This can result in changes in appearance, texture, flavor, and nutritional content, rendering the crops unfit for
consumption or market sale.

A

Crop Spoilage

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2
Q

A decline in the availability, utility and saleable weight.

A

Quantitative Loss

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3
Q

A decline in acceptability by the consumer. A change in chemical constituents, appearance, nutritive value can decrease edibility and acceptability.

A

Qualitative Loss

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4
Q

Loss due to unintentional damage sustained by
the commodity.

A

Mechanical Loss

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5
Q

Loss due to disease organism and insects.

A

Biological Loss

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6
Q

Loss due to bacteria/fungi.

A

Microbial Loss

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7
Q

Loss due to change in color, flavor, texture and nutritional value due to chemical constituents naturally present in crops.

A

Chemical Loss

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8
Q

Loss due to faster rate of inherent processes in the produce or abnormalities.

A

Physio-Chemical Loss

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9
Q

Loss due to environmental factors.

A

Physical loss

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10
Q

Loss due to human aversions.

A

Psychological Loss

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11
Q

During postharvest handling, metabolic processes such as enzymatic reactions may occur, leading to changes in pH due to the breakdown of organic acids and other compounds.

A

Physiological Deterioration

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12
Q

Physical injuries sustained during harvesting, handling, or transportation can disrupt cellular structures, accelerating enzymatic reactions and metabolic processes that contribute to pH changes.

A

Mechanical Damage (physical injury)

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13
Q

Infections by pathogens and infestations by pests can lead to microbial growth and metabolic activities, resulting in the production of organic acids and other compounds that alter pH levels.

A

Disease and pests

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14
Q

Different types of fruits and vegetables have varying pH levels, and factors such as cultivar, maturity stage, and environmental conditions can influence pH changes during postharvest handling.

A

Type of Produce

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15
Q

The physiological processes occurring in produce after harvest, such as respiration, transpiration, and ripening, can affect pH levels through the production or consumption of organic acids and other metabolites.

A

Postharvest Physiology

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16
Q

The process of respiration in produce involves the breakdown of carbohydrates and release of carbon dioxide and organic acids, which can influence pH levels in tissues and surrounding environments.

A

Respiration

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17
Q

Loss of water vapor through transpiration can concentrate organic acids and other solutes in produce, leading to changes in pH, particularly in dehydrated or desiccated tissues.

A

Transpiration

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18
Q

Fruits undergo biochemical changes, including the conversion of starches to sugars and the degradation of organic acids, which can affect pH levels and contribute to changes in flavor and texture.

A

Ripening

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19
Q

The severity of this, such as bruising, cuts, or lesions, can increase the exposure of tissues to enzymatic reactions and microbial activity, leading to pH alterations as a result of tissue breakdown and metabolic processes.

A

Extent of postharvest damage

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20
Q

Refers to the ongoing loss of water vapor from
harvested crops, particularly perishable fruits and vegetables. It isthe process by which fresh fruits and vegetables lose moisture.

A

Transpiration

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21
Q

Loss of turgidity is quite common during noon due to transpiration being higher than the rate of water absorption. It reduces photosynthesis and other metabolic activities.

A

Wilting

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22
Q

Transpiration reduces availability of water inside the plant. Water deficit decreases growth and hence the plant gives a stunted appearance.

A

Reduced Growth

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23
Q

A single wilting reduces growth by 50%. It is because decreased availability of water inside the plant checks meristematic activity and hence the formation of flowers, fruits and seeds.

A

Reduced Yield

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24
Q

Water stress produces ___. It prevents several plant processes and promotes abscission of leaves, flowers and fruits.

A

Abscisic Acid

25
Q

Since 98-99% of absorbed water is lost through
transpiration, the energy used in absorption
and conduction of water goes waste.

A

Wastage of Energy

26
Q

The lower the ___ of the air, the faster the rate of transpiration.

A

Low relative Humidity (RH)

27
Q

The higher the temperature, the higher the moisture loss.

A

High Temperature

28
Q

Wind removed the moisture on the surface of drawing more moisture from the cells’.

A

High wind velocity during transport

29
Q

Colorless and odorless gaseous compound, a plant hormone produced by all plant tissues more in some parts and when organs are wounded or stressed.

A

Ethylene

30
Q

Immature commodities produce higher
amounts of ethylene.

A

Stage of Maturity

31
Q

Ripening commodities produce more ethylene than unripe ones. More mature organs are more sensitive to ethylene.

A

Physiological State

32
Q

High temperature and the presence of external ethylene gas hasten production of ethylene in mature fruits.

A

Environmental Conditions

33
Q

Any stress (water loss, insect or physical injury and rots) can increase ethylene production.

A

Stress and Mechanical Damage

34
Q

Post-harvest ____ refers to the metabolic process by which harvested crops continue to respire or undergo biochemical reactions, leading to the consumption of stored nutrients and the release of carbon dioxide, water vapor, and heat energy. It vary among different crops and can accelerate deterioration, causing softening, color changes, off-flavors, and loss of nutritional value.

A

Respiration

35
Q

What is the Relationship of Respiration and
Post Harvest Life?

A

The higher the respiration rate, the more perishable (shorter postharvest life) the commodity.

36
Q

Use of various substrate in respiration can result in loss of food reserves in the tissue and loss of taste quality (especially sweetness) and food value to the consumer.

A

Loss of Substrate

37
Q

This should be considered in selecting the various postharvest handling procedures, such as waxing and other surface coatings, film wrapping, and packaging.

A

Oxygen Requirement

38
Q

Accumulation of CO2 produced by the commodity in its ambient atmosphere can be beneficial or harmful, depending upon each commodity’s tolerance to elevated CO2 Ievels.

A

Carbon Dioxide Production

39
Q

The heat produced by respiration (vital heat), can be a major factor in establishing the refrigeration requirements during transport and storage. Vital heat must be considered in selecting proper methods for cooling, package design, method of stacking packages, and refrigerated storage facilities.

A

Release of Heat Energy

40
Q

Fruits that ripen after being harvested. These fruits have an increased respiration rate.

A

Climacteric Produce

41
Q

Fruits that do not ripen after harvesting. These fruits do not display any increase in the rate of respiration.

A

Non-climacteric Produce

42
Q

Signs or indicators of the readiness of the plant to harvest. The basis for determining harvest date. It involves assessment of some characteristics that changes as the crop
matures. It is compromise between indices that ensure the best eating quality and those that provide the needed flexibility in marketing. It is the sign of minimum acceptability for majority of consumers.

A

Maturity Indices

43
Q

The characteristics of the commodity at different stages of maturity using a particular type of index.

A

Maturity Standards

44
Q

Uses senses – can be visual of physical means. Easy and inexpensive to apply.

A

Subjective Indices

45
Q

These are measurable indices. Includes measurement of time, chemical constituents, rate of physiological characteristics. More difficult to determine and sometimes time consuming but provides accurate measure of readiness of the commodity to be harvested.

A

Objective Indices

46
Q

Best to predict when to harvest based on the growing temperature. Recently developed techniques of determining maturity. New objective and non-destructive methods of determining maturity but requires expensive equipment and are usually used for research studies.

A

Predicting when to Harvest based on Heat
Units

47
Q

Drying of leaves, fullness of fingers, for export market, calibration size for the indication of fullness of fingers (by caliper measurements), number of days from the appearance of the falsehand.

A

Banana

48
Q

Polygon on the rind become larger and spaces widen.

A

Breadfruit (Rimas)

49
Q

Change from green to yellow or colour break stage or when predominantly yellowish green.

A

Carambola (Balimbing)

50
Q

In Philippines, Malaysia and Indonesia, it is considered mature when it falls on the ground and ripe if it gives off distinctive odor; change in peel color (green to tinge of yellow); increase in
spine stiffness; sap from stem becomes clear and not thick enough to stick on the fruit.

A

Durian

51
Q

Curd is compact and bright green; florets not yet open.

A

Broccoli

52
Q

Tender when pierced with the thumb nail.

A

Gourds

53
Q

Harvest when 50 – 75% of the plant leaves fall down and neck is small.

A

Onion

54
Q

Harvest when 1/3 or ½ of the flowers opened.

A

Baby Aster

55
Q

Flowers are fully open.

A

Birds of Paradise (Sterilizia)

56
Q

Harvest when the flower is half open.

A

Calla Lily

57
Q

For immediate usage: ½ of the petals are open or when first two petals begin to unfold. For Storage: first two florets show color

A

Roses

58
Q

Why is Measuring Losses Important?

A

To implement strategies to minimize wastage and improve profitability.
Identify areas where improvements in handling, storage, threshing, shelling, milling, drying, packaging, or transportation are needed to maintain product quality.

Processing (11 decks)

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