GAP Harvesting & Post-Harvest Handling 2 — Questions and Answers
Question 1: Which temperature range is recommended for cooling most fresh fruits and vegetables immediately after harvest?
- 32–55°F (0–13°C) (Correct answer)
- 60–70°F (16–21°C)
- 75–85°F (24–29°C)
- 90–100°F (32–38°C)
Correct answer: 32–55°F (0–13°C)
Most fresh produce should be cooled to 32–55°F promptly after harvest to slow respiration and microbial growth.
Question 2: What is the primary purpose of using field heat removal (pre-cooling) in post-harvest handling?
- Extend shelf life by slowing respiration and microbial activity (Correct answer)
- Increase sugar content of the produce
- Kill all surface pathogens before packing
- Reduce the weight of produce for transport
Correct answer: Extend shelf life by slowing respiration and microbial activity
Pre-cooling rapidly removes field heat to slow metabolic processes and microbial growth, significantly extending shelf life.
Question 3: A harvest worker has an open, infected wound on their hand. Under GAP guidelines, they should:
- Cover the wound with a waterproof bandage and glove before handling produce (Correct answer)
- Continue working without restriction since minor wounds are acceptable
- Apply antiseptic and return to work without covering
- Take the day off only if the wound is on the dominant hand
Correct answer: Cover the wound with a waterproof bandage and glove before handling produce
GAP requires that open wounds be covered with waterproof bandages and gloves to prevent microbial contamination of food.
Question 4: Which post-harvest practice is specifically associated with reducing ethylene-sensitive produce damage during cold storage?
- Separating ethylene-producing commodities from ethylene-sensitive ones (Correct answer)
- Applying chlorine wash to all stored items
- Storing all produce together to maximize space efficiency
- Using wax coatings on all fruits and vegetables
Correct answer: Separating ethylene-producing commodities from ethylene-sensitive ones
Ethylene gas produced by commodities like apples and bananas can accelerate ripening and spoilage in sensitive crops stored nearby.
Question 5: Under GAP standards, harvest containers and bins used for fresh produce must be:
- Cleaned and inspected for contamination hazards before each use (Correct answer)
- Replaced with new containers every harvest season
- Stored outdoors between uses to air out
- Lined with newspaper to absorb moisture
Correct answer: Cleaned and inspected for contamination hazards before each use
GAP requires that harvest containers be cleaned, sanitized, and inspected to prevent physical and microbial contamination.
Question 6: What does the term 'modified atmosphere packaging' (MAP) accomplish in post-harvest handling?
- Alters O2 and CO2 levels inside packaging to slow respiration and extend shelf life (Correct answer)
- Adds nitrogen fertilizer to the packaging to feed produce
- Increases humidity to 100% to prevent weight loss
- Exposes produce to UV light to kill surface bacteria
Correct answer: Alters O2 and CO2 levels inside packaging to slow respiration and extend shelf life
MAP modifies the gas composition around produce to reduce respiration rate and delay senescence, extending marketable shelf life.
Question 7: Which of the following is a key GAP requirement regarding the use of harvesting knives and cutting tools?
- Tools must be cleaned and sanitized regularly and inspected for rust or damage (Correct answer)
- Tools should be rinsed with water only between uses to avoid chemical residues
- Metal tools do not require sanitation if they are stainless steel
- Cutting tools only need cleaning at the end of the harvest day
Correct answer: Tools must be cleaned and sanitized regularly and inspected for rust or damage
GAP requires regular cleaning, sanitizing, and inspection of all cutting tools to prevent cross-contamination between harvested items.
GAP Harvesting & Post-Harvest Handling 2
Which temperature range is recommended for cooling most fresh fruits and vegetables immediately after harvest?