Name :Nguyễn Thị Minh Thu – ID:1752523

Class CC01

Assignment 2: Do the following statements agree with the information given in the
text? True or False

1. Maturity can be described as the attainment of the particular size or stage after which ripening takes
place. T

2. Sprouts or seedling are physiologically mature in the early stage of development. F

3. Development of abscission layer is the maturity index for mango.F

4. Resonance like sound when tapped on fruit was determined in watermelons. T

5. Some crops are harvested when reaching a certain shape like banana. F

6. Lettuce and cabbage are harvested on the basis of the color change of the head. F

7. Uniform softness is a better indicator of ripeness in avocado.T

8. Labor management skilled are needed less for hand harvest. F

9. Numbers of mechanical devices are used for harvesting the produce on commercial scale.T

10. Genetic is one of the factors affecting composition and quality of horticultural crops. T

11. Visual appearance like shape can be quality determination for durian or jack fruit. F

12. The pigment content i.e. chlorophylls, carotenoids and flavonoid can evaluate the quality of fruit
or vegetable such as broccoli and mango. T

13. Hand-held testers like Effegi penetrometer are used to determine the firmness by expression in
shear force. F

14. Astringency is determined by taste testing or measurement of tannin content, solubility and degree
of polymerization.T

15. Sensory evaluation is measured by the need of consumers.T

Please answer these questions in short sentences

1. What is physiological and horticultural maturity?

- Physiological maturity

1) It refers to the stage in the development of the fruits and vegetables when maximum growth and
maturation has occurred.

2) Indicate the end of stage.

3) Maximum growth and maturation occurred.

4) Closely associated with fruits.

5) Allow normal ripening after harvest.

6) Seed collection easy.

- Horticultural maturity

1) Horticultural maturity refers to any stage of development when the commodity has reached a
level of development sufficient for its intended use.
2) Indicate desirable change to make marketable.
3) Maximum growth and maturation not occurred.
4) Closely associated with vegetables.
5) May not ripen.
6) Seed collection not easy.

2. The ideal maturity index should be:

+ Simple

+ Readily performed in the field or orchard

+ Relatively inexpensive equipment required

+ Objective not subjective

+ Consistent to the quality and postharvest life of produce

3. The objectives of harvesting?

+ To harvest a good quality crop in good condition.

+ To keep the harvested produce in good condition until it is sold or consumes.

+ To dispose of the crop to a buyer or though a market as soon as possible

4. What are the harvest considerations?

- Avoid high temperatures, harvest during the coolest part of the day (early morning or late
afternoon).
- Do not harvest produce when it is wet from dew or rain. Wet produce will overheat if do not well
ventilated resulting in decay or damage.
- Protect harvested produce in the field by putting it under open-sided when transport is not
immediately available. Produce exposed to direct sunlight will get very hot.
- Minimize mechanical injury by using clippers, knives, twisting the stalks or using padded basket and
gloves in soft fruit harvesting to reduce injury.

- Minimize latex injury in mango, reduces storability and quality.

- Minimize contact with soil.