Postharvest Physiology

Question 1

What are the characteristics of perishable commodities

Answer 1

living tissue, high in water content, subject to pathological breakdown

Question 2

What internal factors influence postharvest losses

Answer 2

metabolic rate, compositional changes, morphological changes, physiological disorders, general senescence

Question 3

What environmental factors influence postharvest losses

Answer 3

changes in temperature, physical damage, pathogens, humidity, rodents, and contamination

Question 4

What does lowering temperature after harvest do?

Answer 4

respiration rate is decreased, water loss is reduced, ethylene production is suppressed, sensitivity to ethylene is reduced, microbial development is slowed

Question 5

Symptoms of transpiration

Answer 5

loss salable weight, wilting, shivering, loss crispness, loss vitamin A and C

Question 6

How do you prevent water loss

Answer 6

control relative humidity, lower temperature, reduce air movement, protective packaging

Question 7

Forced air cooling

Answer 7

rapid cooling, fan creates a negative pressure and cold air moves toward sone of negative pressure

Question 8

Waxing

Answer 8

presence of the wax coating and its composition reduces evaporation of water from the plant and helps protect it against pathogens

Question 9

How do you sort fruit

Answer 9

size and color

Question 10

What are the three components of Food Safety Hazards?

Answer 10

Chemical, physical, or biological