Lesson 2.2

Question 1

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.

Answer 1

Crop Spoilage

Question 2

A decline in the availability, utility and saleable weight.

Answer 2

Quantitative Loss

Question 3

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

Answer 3

Qualitative Loss

Question 4

Loss due to unintentional damage sustained by
the commodity.

Answer 4

Mechanical Loss

Question 5

Loss due to disease organism and insects.

Answer 5

Biological Loss

Question 6

Loss due to bacteria/fungi.

Answer 6

Microbial Loss

Question 7

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

Answer 7

Chemical Loss

Question 8

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

Answer 8

Physio-Chemical Loss

Question 9

Loss due to environmental factors.

Answer 9

Physical loss

Question 10

Loss due to human aversions.

Answer 10

Psychological Loss

Question 11

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.

Answer 11

Physiological Deterioration

Question 12

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

Answer 12

Mechanical Damage (physical injury)

Question 13

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.

Answer 13

Disease and pests

Question 14

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.

Answer 14

Type of Produce

Question 15

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.

Answer 15

Postharvest Physiology

Question 16

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.

Answer 16

Respiration

Question 17

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.

Answer 17

Transpiration

Question 18

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.

Answer 18

Ripening

Question 19

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.

Answer 19

Extent of postharvest damage

Question 20

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.

Answer 20

Transpiration

Question 21

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.

Answer 21

Wilting

Question 22

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

Answer 22

Reduced Growth

Question 23

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.

Answer 23

Reduced Yield

Question 24

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

Answer 24

Abscisic Acid

Question 25

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

Answer 25

Wastage of Energy

Question 26

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

Answer 26

Low relative Humidity (RH)

Question 27

The higher the temperature, the higher the moisture loss.

Answer 27

High Temperature

Question 28

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

Answer 28

High wind velocity during transport

Question 29

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

Answer 29

Ethylene

Question 30

Immature commodities produce higher amounts of ethylene.

Answer 30

Stage of Maturity

Question 31

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

Answer 31

Physiological State

Question 32

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

Answer 32

Environmental Conditions

Question 33

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

Answer 33

Stress and Mechanical Damage

Question 34

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.

Answer 34

Respiration

Question 35

What is the Relationship of Respiration and Post Harvest Life?

Answer 35

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

Question 36

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.

Answer 36

Loss of Substrate

Question 37

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

Answer 37

Oxygen Requirement

Question 38

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.

Answer 38

Carbon Dioxide Production

Question 39

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.

Answer 39

Release of Heat Energy

Question 40

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

Answer 40

Climacteric Produce

Question 41

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

Answer 41

Non-climacteric Produce

Question 42

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.

Answer 42

Maturity Indices

Question 43

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

Answer 43

Maturity Standards

Question 44

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

Answer 44

Subjective Indices

Question 45

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.

Answer 45

Objective Indices

Question 46

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.

Answer 46

Predicting when to Harvest based on Heat Units

Question 47

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.

Answer 47

Banana

Question 48

Polygon on the rind become larger and spaces widen.

Answer 48

Breadfruit (Rimas)

Question 49

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

Answer 49

Carambola (Balimbing)

Question 50

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.

Answer 50

Durian

Question 51

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

Answer 51

Broccoli

Question 52

Tender when pierced with the thumb nail.

Answer 52

Gourds

Question 53

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

Answer 53

Onion

Question 54

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

Answer 54

Baby Aster

Question 55

Flowers are fully open.

Answer 55

Birds of Paradise (Sterilizia)

Question 56

Harvest when the flower is half open.

Answer 56

Calla Lily

Question 57

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

Answer 57

Roses

Question 58

Why is Measuring Losses Important?

Answer 58

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.