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