Agricultural/Bioengineering Post-Harvest Technology 2

Question 1

What does the term 'precooling' mean in fresh produce handling?

Accepted Answer

Rapidly removing field heat from produce after harvest

Answer

Precooling rapidly lowers produce temperature after harvest to slow respiration, decay, and moisture loss.

Question 2

Which precooling method is most suitable for leafy vegetables such as lettuce?

Accepted Answer

Vacuum cooling

Answer

Vacuum cooling rapidly removes heat through evaporation from high-surface-area crops like lettuce in 20–30 minutes.

Question 3

Modified atmosphere packaging (MAP) for fresh-cut produce primarily aims to:

Accepted Answer

Balance O₂ and CO₂ inside the package to slow respiration

Answer

MAP creates a modified gas environment around produce to reduce respiration rate and extend shelf life.

Question 4

Grain stored at a temperature of 50°F (10°C) compared to 70°F (21°C) will:

Accepted Answer

Have a significantly longer safe storage life

Answer

Lower temperatures reduce the metabolic activity of grain, mold, and insects, extending safe storage life considerably.

Question 5

Aflatoxin contamination in stored corn and peanuts is produced by which organism?

Accepted Answer

Aspergillus species

Answer

Aspergillus flavus and A. parasiticus produce aflatoxins, potent carcinogens, in warm, humid grain storage conditions.

Agricultural/Bioengineering Practice Test