Republic of the Philippines

Central Philippines State University

Post-harvest Handling of Perishables

Name: KAREN JOY P. BAJA BSA 3B Date: ________________ Score:________

Test I. Multiple Choice. Encircle the correct answer

1. Any treatment or practice employed to harvested commodities held under normal condition to
prolong its post –harvest life can be done through
a. artificial storage c. ambient storage
b. mechanical storage d. cooled storage
2. The transformation of product into other by product takes place in
a. primary processing c. curing
b. secondary processing d. extracting
3. If post –harvest lose is due to high moisture content what could be the possible solution
a. enough ventilation c. proper drying
b. chemical treatment d. use of appropriate container
4. The following has primary and secondary processing which are common and applicable to the
crops listed below except
a. tomato c. abaca
b. coffee d. cacao
5. The condition that will shorten the storage life of horticultural to cause products includes the
following except
a. high temperature c. proper drying
b. low relative humidity d. failure to keep away from pest
6. Which of the crop is not considered as vegetable?
a. tomato c. cabbage
b. papaya d. ampalaya
7. Perishable crops like fruits and vegetables used utmost care to preserve the quality after
harvest which among the enumerated commodities require immediate attention
a. durian c. pechay
b. banana d. jackfruit
8. The activities such as tapping, latex collection, pre-classification, coagulation, pressing,
drying, grading and balling is employed in:
a. cacao c. rubber
b. coconut d. abaca
9. Product handling that makes products it more suitable for manufactures and consumers
without changing its structural forms
a. primary processing c. both A and B
b. secondary processing d. none of these
10. The best way to prevent attack of insect’s pest in storage is through
a. fumigation c. trapping
b. baiting d. chemical treatment
Test II. Identify the causes and mechanism of development in the following perishables
1. acidity of fruits – PRESENCE OF 6. sweetness in ripening of fruits –
ORGANIC ACIDS INCREASE IN THE
2. astringency in immature mango – BREAKDOWN OF STARCH
PRESENCE OF OXALIC, CITRIC INSIDE THE FRUIT, AND A
AND SUCCINIC ACIDS CORRESPONDING INCREASE IN
3. odor and taste or flavor development THE AMOUNT OF SIMPLE
of durian - ODORANT SUGARS
ETHANETHIOL 7. sprouting in onions - MOISTURE
4. toughening of okra – RAPID 8. yellowing in ripening fruits-
ACCUMULATION OF ETHYLENE
CELLULOSE IN THE CELL 9. abscission of leaves in harvested
WALLS OF VASCULAR CELLS malungay - ETHYLENE
IN THE PULP 10. softening in ripening fruits -
5. loss of weight in pechay- TIME ETHYLENE
AND TEMPERATURE STORAGE
 11. foul odor in rotting vegetables – 13. fading of flowers - POLLINATION
SPOILAGE MICROBES SUCH AS 14. internal breakdown in mango fruits –
BACTERIA, FUNGI, YEAST EXCESS NITROGEN
12. blackheart of potatoes – OXYGEN 15. crispy, snappy sound of cucumber
DEFICIT AT THE CENTER OF and young bean- PECTIN
THE TUBER

Test III. Differentiate the following Terms from each other (20 points)
1. Physiological maturity vs. commercial maturity
Physiological maturity is defined as the time when dry matter accumulation in the
kernels or seeds ceases, in other words the grain stops filling, ussually associated with
full ripening of the fruits while commercial maturity refers to any stage of development
when the commodity has reach a level of development sufficient for its intended use.
2. Visual indices vs. physical indices
Visual indices are the indicators that we could see with our bare eyes while
physical indices refers to indices that are inside which we couldn’t see without opening
the fruit.
3. Manual harvesting vs. mechanical harvesting
Manual harvesting is a traditional and common method to harvest fruits by the use
of hands. although it is labor intensive, manual harvesting is particularly popular for
fruits that have large time windows for optimal maturity or for fruits that are marketed for
direct consumption, while mechanical harvesting is designed to achieve the mass removal
of the commodity during the harvesting season at once.manual harvesting has many
advantages compared with the mechanical harvesting of most fruit crops.
4. Genetic factor vs. cultural factor
The genetic factor deals with the basic expression through genes while the
cultural factor talks about culture or the ways from an old period of time.
5. Harvesting vs. harvest index
Harvesting the process of gathering the usefull plant parts of the plant or tree and
is carried out when nutrients have developed and the edible parts have reached the
appropriate degree of maturity, while harvest index is a measure of crop yield: the weight
of a harvested product as a percentage of the total plant weight of a crop.

Test IV. Identify the harvest index of the following commodities (15 points)
1. Mango –
- FULL CHECKS AND FLAT SHOULDER
- PRESENCE OF POWDER BLOOM ON PEEL
- AT LEAST 110 TO 130 DAYS AFTER FLOWER INDUCTION
- FRUITS SINK IN 1% SALT SOLUTION
- THE PULP HAS LIGHT YELLOW CREAMY COLOR
2. Tomato
- ONCE THE TOMATO REACHES A STAGE WHEN IT’S ABOUT ½ GREEN
AND ½ PINK OR IN THE BREAKER STAGE
- 60-85 DAYS AFTER PLANTING
3. Roses
- HARVESTED AT DIFFERENT LEVELS OF MATURITY, DEPENDING ON
MARKETING AND CULTIVAR
- JUST AFTER THEY BLOOM

Test V. Matching Type. Matching column A & B write your answer in the space
provided
A. B.
G 1. astringency a. carotene
H 2. perishables b. responsible for sweetness of fruits
G 3. sprouting , rooting and vascular streaking c. onion bulb
_N 4. germinate while in the fruits d. rubber
_B_5. sugars e. chayote
_D_6. laticefers f. red in tomatoes
_F_7. lycopene g. immature mango fruits
A 8. orange in carrots h. fruits, vegetables and flower
 M_9. purple in eggplant i. responsible for acridness and astringency
O 10. pelargonidin j. gives softness and texture of fruits
_I 11. tannins k. responsible for acidity of fruits
C_12. sulfur and aldehydes l. odor and taste or flavor of durian
K_13. organic acid m. delphinidin
_E 14. durables n. corn
J_ 15. pectins o. red in strawberry

Test VI. Fill in the blanks. Write on the space provided

1. The sweetness of fruits and vegetables is due to their _SUGAR CONTENT_

2. One of the substance which from insoluble salts with calcium magnesium in the
middle lamella __PECTATE______________
3. The green color of mango fruit during development could be due to the synthesis of
___CHLOROPHYLL____________
4. Affects diffusion of gasses and cause physiological disorder _CONCENTRATION
GRADIENT BETWEEN THE CELLS_________________
5. Exudes latex which could burn skin of fruits or as source of contamination
LATICIFERS______________
6. Are responsible for the acidity of commodities / products __ORGANIC
ACIDS_______________
7. Responsible for the odor and flavor of fruits __ESTERS_____________
8. Refer to TSS, starch, acidity, solid to acid ratio, dry matter a and oil content_TOTAL
SOLUBLE SOLIDS_______________
9. Refers to the handling of food from harvest up to the possession of food/ product to
the final consumer _POST-HARVEST HANDLING_____________________
10. factors that contribute to post-harvest losses this includes lack of knowledge on post-
harvest technology /lack of proper storage facilities _POOR
HANDLING______________
11. Harvesting methods employed in pineapple _MANUAL METHOD
12. Harvest time of the day employed in mango __MORNING________________
13. Are set of criteria used as guide to determine the harvest time ___MATURITY
INDEX_______________
14. Factors determine the potential of each variety for yield and quality of products
_YIELD PERFORMANCE_________________
15. Refer to the genetic characteristics growing condition and cultural and management
practices the of commodity _IPM___________________
16. Is the deliberate separation of the products or the part of the plant of economic value
from the source for consumption and marketing __HARVESTING_______
17. Refer to the size, color, texture, and glossiness __QUALITY___________
18. Indication of mango that is harvestable __STEM SNAPS OFF
EASILY_____________________
19. General capacity of growers in producing good quality crops_PROPER
CULTIVATION ______________
20. Responsible of a yellow color of oranges ____CAROTENE________

Test. V. Enumeration
1. Example of fruits content organic acid (3)
-LEMON,
- LIME
- GRAPES
2. Example of fruits content aromatic hydrocarbon which is responsible for flavor and
odor (3)
-
-
-
 3. Example of durable crops (3)
- RICE
- WHEAT
- PEANUT
4. Example of perishable crops (5)
-TOMATO
- CUCUMBER
- CABBAGE
- PECHAY
-POTATO
5. Main pigments responsible for the color of some perishables
- CHLOROPHYLL
- CAROTENOIDS
- FLAVONOIDS
- BETALAINS

6. Criteria of a good maturity indices (5)

- FRUIT COLOR
-FIRMNESS
-SOLUBLE SOLIDS CONTENT AND STARCH CONTENT
-NUMBER OF DAYS FROM FRUIT SET
-SPECIFIC GRAVITY
7. Types of indices (5)
- Visual indices physical indices

- physical indices

8. Methods to minimize losses during harvesting (5)

- ASSES AGE OF MATURITY
- PROPER WAY OF HARVESTING
- APPLYING TLC

9. Importance of maturity index (5)

- ENSURES SENSORY QUALITY
- GIVES PROPER FLAVOR
-COLOR
-TEXTURE
-AND NUTRITIONAL QUALITY

Test VI. Essay: Discuss Briefly: Document if necessary (10pts)

1. What are the importance of post-harvest technology?

Post harvest technology is important because it maintains the quality of the porducts
especially the appearance, texture, flavor and nutritive value, it also protects food safety and
reduces losses between harvest and consumption.
2. How can this field of science help/ solve the present problems in agricultural production
or food security program of the government?
Proper management of post-harvest technology can serve as a major help in resolving
problems. a significant decrease in post-harvest loss can alleviate food security of the
government even all over the world. simultaneously, food safety can be ensured by
protecting commodities from mold growth and contamination.

Fear of the Lord is the beginning of wisdom!!!

GOD BLESS!!!

Doc Guapo 2022