Reza-storage

Question 1

y. Storage of fresh
produce will also be helpful in

Answer 1

checking market glut, providing wide selection of fruits,
vegetables and flowers to the consumer through most part of the year i.

Question 2

Storage helps in orderly

Answer 2

marketing and increases profit to the
producers/farmers

Question 3

Storage of fresh produce is done to

Answer 3

maintain freshness, quality,
reduce the spoilage and extend their usefulness

Question 4

Proper storage also aims at

Answer 4

controlling disease infection and preserving the commodity in its best quality for
consumers

Question 5

factors affecting storage

Answer 5

i) Pre harvest factors
ii) Maturity at harvest
iii) Harvesting and handling practices
iv) Pre-storage treatments
v) Temperature and humidity in storage room
vi) Overall hygiene

Question 6

Goals of storage

Answer 6

Goals of storage
* Slow down biological activity
* Reduce product drying and moisture loss
* Reduce pathogenic infection
* Avoid physiological disorders
* Reduce physical damage

Question 7

Higher the temperature

Answer 7

faster the, these physiological
and biochemical processes leading to early senescence

Question 8

Senescence

Answer 8

e is the final stage in the
development of the plant organ during which changes take place that ultimately lead to
break down and death of plant cells and termination of storage life of fresh produc

Question 9

Storage life of horticultural produce may be extended by

Answer 9

temperature control, chemical
treatments, atmosphere modification, mainly by regulating the physiological processes
and controlling the post harvest diseases and pest

Question 10

1. Control of respiration

Answer 10

. Cold storage, atmospheric modification, low pressure storage are the
methods used based on this principle

Question 11

2. Control of transpiration

Answer 11

Water loss will also be high with increase in storage temperature. Fresh produce transpire more at high temperatures and low humidity. Hence, this process can be controlled by storing the produce at low temperatures and high relative humidity

Question 12

3. Prolonging the Dormancy period/Control of sprouting and rooting

Answer 12

prolonging the
dormant period by creating unfavorable conditions is the principle for extending the storage life
of this type of produce.

Question 13

4. Control of spoilage

Answer 13

Favourable conditions like warm temperature and high humid condition in
the storage room enhance the growth of these micro-organisms and increase the spoilage.

Question 14

A. TRADITIONAL / LOW COST STORAGE TECHNOLOGIES

Answer 14

s delaying the harvest until the crop is required and is employed for the
root, tuber and rhizomes crop

Question 15

2. Sand and Coir

Answer 15

covering the commodity underground with sand.

Question 16

3. Bulk storage of dried bulb crops

Answer 16

Onions, garlic and dried produce are best suited to low humidity in storage. ventilation systems should be designed to provide
air into the store from the bottom of the room at a rate of 2 cubic feet /minute /cubic
feet of produce. If produce is in cartons or bins, stacks must allow free movement of air

Question 17

4. Clamp storage of root and tuber crops

Answer 17

The chlorophyll and solanine that
accumulate will aid to protect the seed potatoes from insect pests and decay organisms.
Tropical root and tuber crops must be stored at temperatures that will protect the crops
from chilling, since chilling injury can cause internal browning, surface pitting and
increased susceptibility to decay.

Question 18

5. Storage using evaporative coolers/ Evaporative cooling

Answer 18

In a passive system, the cooling pads are placed over the
entrance of the store and kept moist. In active system, air is drawn into the store by a
fan through a pad, kept moist by constantly pumping water over it. The latter type is
more efficient in cooling but requires an electricity supply

Question 19

Zero Energy Cool Chambers (ZECC)

Answer 19

s based on the principle of direct evaporative cooling

Question 20

Design and Construction of zecc

Answer 20

The floor of the storage space is made with a single layer of bricks over which a doubled
wall rectangular structure is erected with approximately 7.5 cm space between the inner
and the outer brick walls. The outer dimensions of the chamber should be about
165x115x67.5 cm. The cavity between the two walls is filled with river sand. The top of
storage space is covered with gunny cloth in a bamboo frame structure. The chamber
should be constructed under a shed with a lot of aeration and should be closer to water
source.

Question 21

6. Natural ventilation

Answer 21

It takes advantage of
the natural airflow around the product to remove heat and humidity generated by
respiration. Buildings providing some form of protection from the external environment
and with gaps for ventilation can be used. Produce can be placed in bulk, bags, boxes,
bins, pallets etc. Eg. Onion, garlic and shallot