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