PRE-TEST

Identification: Identify the words described by the following statement. (5 points)

________________ 1. It is the stage of fruit, before the development of seeds fully and before
surrounding the seeds by a jelly like substance. The fruits are harvested at this stage only for
frying purpose.
________________ 2. On the harvesting of capsicum, what variety can be harvested when it is
fully matured green fruits and harvested at the onset of color change.
________________ 3. What vegetable can be harvested when the leaves turn yellow and begin
to shed that the tubers can be harvested.
________________ 4. What is the maturity indices of the potato to be harvested?
________________ 5. When is the best time to harvest to determines the quality of product but
also prolong its shelf life?

Enumeration: Give what is asked for in the following statement. (51)

1. The maturity can be judged by various means like:
A. Computational methods
B. Physical methods
C. Chemical methods
D. Physiological methods
2. What are the five (5) harvesting methods varies in accordance with the plant part harvested?
3. What are the three (3) key elements in the maintenance of quality of produce?
4. What are the six (6) important quality attributes of fresh fruits and vegetables appearance?
5. Enumerate and discuss briefly the 3 general grades considered for International market.
6. Enumerate the 7 Advantages of Sorting and Grading.
7. Enumerate at least five (5) things that depends on sorting and grading.
8. Why do we keep farm records?
9. Types of farm records and their uses
10. What Records do we keep?
True or False: Write true if the statement is correct and write false if the statement is not correct.
If your answer if false, write the correct answer on the space provided. (15 points)
__________ 1. Heavy marketing cost in packing and transportation cannot be avoided by
grading.
__________ 2. By grading, there is no fairness to both Buyers and Sellers.
__________ 3. The extra class is of superior quality possess the shapes and color of the variety
and without internal defect likely to affect the inherent texture and flavor. A 15% tolerance is
allowed for errors
__________ 4. Class II may exhibit some external or internal
defects provided they are fit for consumption while fresh
__________ 5. Sorting and Grading of agricultural produce especially the fruits and vegetables
has become a perquisite of trading across borders.
__________ 6. Postharvest handling is the stage of crop production immediately following
harvest, including cooling, cleaning, sorting and packing.
__________ 7. The most important goals of post-harvest handling are keeping the product cool,
to avoid moisture loss and slow down undesirable chemical changes.
__________ 8. Initial post-harvest storage conditions are not critical to maintaining quality.
__________ 9. Postharvest activities include harvesting, handling, storage, processing,
packaging, transportation and marketing.
__________ 10. Losses of horticultural produce are a major problem in the post-harvest chain.
__________ 11. Tomato (Solanum tuberosum L.) is one of the most widely cultivated and
extensively consumed horticultural crops globally.
__________ 12. Physical handling can have a drastic effect on the postharvest quality and shelf
life of most harvested fruits and vegetables.
__________ 13. The physiological maturity of any fruit at harvest
has an important effect on postharvest quality of that fruit.
__________ 14. Picking is the removal of rotten, damaged, or
diseased fruits from the healthy and clean ones.
__________ 15. Grading is also the process of categorizing fruits and vegetables on the basis of
color, size, stage of maturity, or degree of ripening.

Identification: Identify the following pictures presented below (7 points)

1.

2.

3.
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5.

6.

7.

Multiple Choice. Choose the correct answer of the following question (5 points)

___ 1. Used for recording the date the land was prepared for farming, the number of plots or
hectares used in planting, the plants planted on the farm and where they are planted
a. Workers records c. Production records
b. Sales record d. Records for farm use
___ 2. These are the records of all important daily activities and events that happen on the farm.
These records help the farmer keep track of past farming activities and plan for future activities.
a. Workers records c. Production records
b. Sales record d. Daily farm records
___ 3. This record is used to keep track of all agricultural inputs such as fertilizers, seeds, etc.
The record often also contains the amount of that was bought, the amount that has been used, and
what is left.
a. Record of agricultural inputs c. Sales record
b. Daily farm records d. Workers records
___ 4. Sale records are used to keep a record of all sales made from farm produce.
a. Record of agricultural inputs c. Sales record
b. Daily farm records d. Workers records
___ 5. This type is used to keep the record of staffs, their salaries, and payment. It is also known
as labor record.
a. Workers records c. Daily farm records
b. Daily farm records d. Sales record