Relacionar Columnas Postharvest Handling and TechnologiesVersión en línea Match the correct pairs. Choose the best answer. por Archangelo Louise Frane 1 The representation of how food is obtained and provided to the consumers involving various processes from pre-processing to marketing. 2 The characteristics of fresh produce 3 The quality of fresh produce can only be _ after harvest and cannot be _. 4 The goal of postharvest handling and technology is to ensure that crops reach the consumer in a _, _, and _ condition. maintained, improved diverse, seasonal, energy requiring, continual state of change, bulk/high water content, prone to pathogen/insect attack food pipeline fresh, healthy, appealing 1 _ is ethylene evolved by cells when the fruit is subjected to conditions which are very unfavorable for their metabolism 2 Greater energy source means a _ postharvest life; faster respiration results to _ deterioration. 3 _ is the ethylene extracted from leaves and ripening of fruits that produces large amounts of ethylene such as madre de cacao 4 _ fruits continue to ripen after being harvested while _ fruits are usually picked when fully ripe. 5 _ refers to the intentional process of speeding up the natural ripening of fruits. Bioethylene Climacteric, non-climacteric Accelerated ripening longer, faster Stress ethylene 1 The three essential factors for plant disease to occur are: a _ (the plant), a _ (disease-causing organism), and a _ (conditions that promote disease) 2 Stage of development when the plant part possesses the necessary characteristics of preferred by consumers is referred to as _ maturity. 3 The stage at which the external and internal characteristics of the fruit allow normal ripening after harvest is referred to as _ maturity 4 A _ is the basis of determining harvest date. Maturity Index physiological commercial/horticultural susceptible host, virulent pathogen, favourable environment 1 Bacterial soft rot 2 Diplodia stem-end rot 3 Crown rot complex 4 Anthracnose Colletotrichum gloeosporioides Erwinia carotovora subsp. carotovora Botryodiplodia theobromae, Thielaviopsis paradoxa, Colletotrichum musae Diplodia natalensis 1 Crown rot complex 2 Diplodia stem-end rot 3 Anthracnose 4 Bacterial soft rot soft mushy lesions with characteristic odor brown lesions at stem end sunken black spots which enlarge as fruit ripens dark lesions at crown 1 _ can be stored for a longer period than perishable crops but still have limited shelf-life. 2 In general, _ is the most effective method of extending storage life and maintaining the quality of horticultural crops. 3 For most tropical fruits and vegetables, the recommended temperature range is _ with relative humidity of _. 4 _ are crops that have a short shelf life and are highly susceptible to spoilage and decay because of their high moisture content. 5 _ are often distinguished by their low moisture content (<10-15%). Durables 12-15°C, 85-95% Perishables Semi-perishable refrigeration 1 Greening also causes the formation of bitter and potentially toxic glycoalkaloids like _. 2 Browning is a discoloration that can occur in fruits and vegetables when they are cut or bruised and is caused by the enzyme _. 3 Internal browning is another physiological disorder caused by inadequate _ levels or physical damage. 4 Greening in potatoes is caused by exposure to _. 5 _ is a physiological disorder common in apples caused by inadequate water supply or exposure to extreme temperatures. Calcium light solanine polyphenol oxidase Watercore 1 The 3 main functions of packaging are to _, to_, to _ the produce. 2 _ is a process of toughening and self-healing of bruises and skinned areas. 3 The permitted use of the concentration of sanitizer in the wash water must not exceed _ ppm hypochlorite. 4 A contact time of at least _ minute is sufficient to effectively disinfect the produce. 5 Usually, a concentration of not more than _ ppm hypochlorite solution is sufficient to effectively disinfect the produce. 6 _ is the most widely used for sanitizing raw fruits and vegetables during the washing or peeling process. 1 200 Curing Chlorine bleach solutions contain, protect, display 2000 1 Upon arrival, animals are typically held in _ (holding pens) for a period of rest to reduce stress prior to slaughtering. 2 Immediately after stunning, the major blood vessels (_ and _) in the neck are severed. 3 This process, known as "sticking", “bleeding”, or "_" allows for maximal blood removal from the body. 4 By chilling carcasses at controlled temperatures, meat processors _ rigor mortis, ensuring better tenderness and texture 5 To ensure humane treatment and prevent pain, animals are rendered _ before slaughter. slow down unconscious exsanguination carotid artery, jugular vein lairages 1 _ refers to slaughtering an animal that died of some causes prior to slaughter. 2 _ is the sole national inspecting authority for meat and meat products in the country. 3 In egg test, fresh eggs generally _ of the water. 4 _ animals have more flavorful meat. 5 _ animals have more tender meat 6 _ are clean and edible by-products aside from meat such as livers, lungs, and blood. 7 Milk is a good source of _ vitamins but a poor source of vitamin _ and deficient in the mineral _. 8 Republic Act No. _, otherwise known as "The Meat Inspection Code of the Philippines" B, C, iron sink to the bottom Older Cold slaughter Younger Offal 9296 NMIS
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