POST HARVEST HANDLING AND TECHNOLOGY (CRPS4206)
BSc, Applied Botany - BOTS
Semester: Second Semester
Level: 400
Year: 2019
REPUBLIC OF CAMEROON THE UNIVERSITY OF BAMENDA
Peace-Work-Fatherland
P. O. BOX 39 Bambili
School/Faculty: _SCIENCE____________ Department:_Biological Sciences
Lecturer(s): _Tofel/Ayongwa Course Code: _CRPS4206_______ Course Title: Post
harvest handling and technology Date: _05/07/2019______Halls: __PBA 07
________Time: 13:00-15:00
Instructions: Answer all questions using the appropriate words and short sentences
SECTION A
1. What is the cause of chilling injuries in fruits and vegetables? (5 marks)
2- Give the maximum storage/self life and the optimum temperature of the following fruits and
vegetables: Banana, onion, tomatoes and eggplant, (4 marks)
3- Give the requirement of the modern packaging system? (3 marks)
4- How the water loss in a produce can be reduced? (3 marks)
5- Mr. Mbilkiwa is a farmer in Santa who lives 60 Km far from his farm. Last Monday he visited his
farm at 11 a.m, the weather was circa 26°C. He realized that some crops were ripe and harvested
cabbages, tomatoes, potatoes (irish) and green beans. He had with him one bag and decided to put all
the produce into his bag by separating one from another inside with cabbages leaves. When coming
back, he had a breakdown and finally reached his home at 4 p.m. At home, he washed first tomatoes
then green beans and finished with potatoes & in a large basin. He left the cabbage without washing.
For him, to avoid spoilage, he put tomatoes, cabbages and green beans in his refrigerator which
indicated temperature: 4°C. The potatoes, he kept it in the bag and stored it in his kitchen.
Questions
a- Is Mr. Mbilkiwa technique to harvest and store his produce is good? Why? (5 marks)
b- Can you predict some problems on stored produces? If not justify and if yes mention them for each
crop. (5 marks)
c- Is the storage temperature in the refrigerator normal? Justify. (3 marks)
d- As an expert in postharvest handling, which advices will you give to Mr. Mbilkiwa to minimize any
risk of spoilage? (7 marks)
SECTION B
1) In a tabular form and using a specific example for each, distinguish between perishable and non
perishable foodstuff under the following headings: moisture content, unit size, respiration rate,
foodstuff texture, and major causes of food losses. (5 mks)
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