Week 4 8 Activity

Assessment
I. Multiple choices
Direction: Read the questions carefully and choose the correct answer.
1. Room cooling is low cost and slow method of cooling.
a. Produce can be cooled and stored at the same room thus saves on handling costs.
b. Excessive water is lost from the produce due to slow cooling.
c. No extra cost for pre-cooling equipment.
d. Suits for crops, which are marketed soon after harvest.
2. Cooling time depends on:

a. The airflow
b. The temperature difference between the produce and the cold air
c. Produce diameter
d. All of the above
3. Vacuum cooling takes place by water evaporation from the product at very low air pressure. In
this method, air is pumped out from a larger steel chamber in which the produce is loaded for
pre-cooling. This method are used for its advantages such as:
a. Packed produce can be cooled if the pack allows moisture transfer.
b. Fast and uniform cooling takes place.
c. Produce losses more moisture
d. Both a and b
4. Packaging objective is to:
a. Helps in safe transportation, storages, marketing and distribution of produce.
b. Protects the produce from pilferage, microorganisms and adverse weather condition.
c. Used to advertise the product.
d. All of the statement are some of the objectives of packaging horticultural produce.
5. Materials for packaging:
a. Wood and Plastic
b. Jute/canvass
c. Polyethylene bag
d. All of the above
e. Either a and b could be use
Assessment
II. Modified True or False.
Direction: Write TRUE if the statement is correct but if FALSE, change the word or group of
word to make the statement true.
___1. The degree of firmness can be estimated subjectively by finger or thumb pressure, but
more precise objective measurement is possible with pressure tester or refractometer.
___2. Soluble State Content (SSC) is also called Total Soluble Solids (TSS).
___3. Maturity of fruits can be assessed by their final shape and size at the time of harvest.
___4. Mature is derived from Latin word ‘Maturus’ which means ripen.
___5. Ripening is the developmental process by which the fruit attains maturity.
___6. Gentle picking and harvesting will help reduce crop losses.
___7. Produce should be harvested during warmest part of the day not wet from dew or rain.
___8. Harvesting of fruit or vegetable can be done at 60% total maturity.
___9. Selection, sorting, trimming and picking the produce in the field at the time of harvest is
referred to as field packing.
___10. Pre-sorting is done to remove injured, decayed, mis-shapen fruits.

Assessment
III. Laboratory Exercise 1
Instructions: Select one fruits as shown below available in your local area and do the activity.
Written report can be handwritten or encoded. Photo documentation is necessary as proof of your
activity.
1. Papaya maturity determination
Common maturity indices for papaya include: days from flowering to maturity, fruit size, flesh
color, skin color, flesh firmness, and soluble solids content.
Papaya harvesting
Harvesting is easy when fruits can be reached by hand; as trees become taller some form of
harvesting aid, such as poles and ladders, must be used. The harvested fruits are accumulated in a
bucket, tray or cloth picking bag. These methods are possible only with the small ‘Solo’ fruit.
When the container is full, it is emptied into padded or lined bins left on field roads
Source: Brecht, 2015
2. Guava harvesting
Guava fruits are harvested at their full yellow but firm for local market, whereas half yellow
fruits should be picked for distant markets. The fruits are harvested selectively by hand along
with the stalk and leaves. Hand-pulling is employed. Higher branches can be reached with a
ladder. The fruits are collected in basket (or any other appropriate container). Picking is done 2
to 3 times a week during harvest season of 8 to 10 weeks (for most varieties).
Assessment
Pink guava (Psidium guajava L.). Appearance of whole fruits and cross sections at the different maturity
stages (1= Immature to 4= fully mature/ripe stage).
Source: https://www.semanticscholar.org/paper/Carotenoid-Profile%2C-Antioxidant-Capacity%2C-and-
of- L.-Rojas-Garbanzo-Gleichenhagen/d6271ed01d4cd675cdb742c892d7ff6a5baa96ee/figure/1
3. Harvesting
Mango fruits harvested at the correct stage of maturity develop good peel and pulp color and
have full flavor and aroma at the ripe stage. Mangoes harvested at an immature stage of
development can be induced to ripen but the quality of the ripe fruit and particularly the flavor is
inferior.
Different stages of maturity at harvest of mango fruit
Source: https://www.mango.org/wp-content/uploads/2017/10/Mango_Maturity_And_Ripeness_Guide.pdf
Assessment
I. Observation and Expression of Results
Take a random sample of five fruits, and record (1) the degree of change of skin color of fruit
from green to pale green or yellowish, (2) whether the latex of fruits becomes watery, (3) soluble
solids content. At the end of your observation, compare your results with standard maturity
indices of such fruit.
1st option- open Area
2nd option- Dark place
3rd option- cold place*
II. Discussions, Conclusion/ Recommendations
- Summarize what have been observed from the change occurs in the fruit in terms of color,
firmness and fruit juice
- Make a conclusion and recommendations based on your observations and results
Additional Key points to discuss
1. Enlist and describe maturity indices of the selected fruits and common harvesting tools
2. When and how are fruits harvested?
3. What sorts of containers are used for harvesting the fruits?
III. Determining juice content (% juice) – The juice content of fruit increases as they mature.
However , when fruits are over-mature their juice content often decreases.
1. Take a sample of 10 - 20 pieces of fruit representative of the fruit (the more fruits tested the
more accurate the test results).
2. Place the container that fruit will be weighed in onto the scales and tare to zero.
3. Place fruit into the container and weigh the fruit sample. Record weight in grams.
4. Extract and strain the juice through a fine sieve from the fruit.
5. Place the container that will hold the juice on the scales and tare to zero.
6. Pour the juice into the container.
7. Weigh the juice and record weight in grams.

Assessment
8. % juice = juice weight ÷ fruit weight x 100.
IV. Create your own packaging and branding style based on your selected fruits. Explain the
packaging material used in terms of: product deterioration protection, product appearance and
impact to consumers’ preference.
LABORATORY EXERCISE 2
Job sheet no. 2

Title: Prepare Pest Incidence Report
Performance Prepare report for pest incidence in harvested produce.
Objectives
Materials/consumables Harvested produce (vegetables, fruits, grains), paper and pen
Facilities/Area Home/ School
Step and Procedure By referring to the previous activities related to postharvest problems
in pest, disease and disorder
1. Formulate your own report by considering the following:
a. Determine what causes its damage, either by pest, disease
and /or disorder
b. Provide specific information related to causal factor
c. Determine appropriate control measure
d. Provide general recommendation by considering the pre-
harvest, harvest and postharvest activities which might favor
pest/disease/disorder incidence
e. Include waste management activity
f. Always be guided by the principles of IPM, GAP and OSHS
2. Write down your report in a short size bond paper.
3. Also include the causal organism if evident.
Assessment Method Feedback from Instructor
Internet links for Videos:
https://www.youtube.com/watch?v=l7sak6vlq8
Assessment

Week 4 8 Activity

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Assessment

1. Room cooling is low cost and slow method of cooling.

2. Cooling time depends on:

___8. Harvesting of fruit or vegetable can be done at 60% total maturity.

___10. Pre-sorting is done to remove injured, decayed, mis-shapen fruits.

1. Papaya maturity determination

Source: Brecht, 2015

Different stages of maturity at harvest of mango fruit

I. Observation and Expression of Results

1st option- open Area

2nd option- Dark place

3rd option- cold place*

II. Discussions, Conclusion/ Recommendations

- Make a conclusion and recommendations based on your observations and results

Additional Key points to discuss

6. Pour the juice into the container.

7. Weigh the juice and record weight in grams.

Job sheet no. 2

Internet links for Videos:

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