CONFIDENTIAL
UNIVERSITI PENDIDIKAN SULTAN IDRIS
ONLINE TEST (20%)
SEMESTER 2 SESI 2022/2023
CODE : VAT3013
COURSE : POSTHARVEST TECHNOLOGY
DATE : 3 MAY 2023
DURATION: 3 HOURS
INSTRUCTIONS
1.
2.
3.
4.
5.
Please read the instructions carefully.
Students are required to prepare the answer scripts based on the questions given.
Rename the answered file as "Test-student’s full name".
Convert the answered file into a PDF.
Students are required to submit their answer scripts to the lecturers within the specified time.
PROGRAMME :
YEAR :
CLASS GROUP :
REGISTRATION NO :
I.C NO
:
LECTURER : TS. DR. SITI FAIRUZ BINTI YUSOFF
CONFIDENTAL
VAT3013: Postharvest Technology
2
SECTION A (40 Marks)
Instruction: Answer all questions.
1. A layer of parenchyma cells that are formed at the bases of fruits, flowers, and leaves called as
......? (1 m)
2. State dominant acid in pineapple fruit. (1 m)
3. Brix can be determined by ______. (1 m)
4. An organic acid in fresh commodities can be determined by titration method using
phenolphthalein as an indicator. What is the indicator shown for this dye? (1 m)
5. Name three (3) fresh produce that can be harvested at inflorescence physiological maturity. (3
m)
6. Expressed the color based on the given value L*: 53.2 a*: -52.2 b*: 13.2. (1 m)
Optional for the color blind: What is the unit of total chlorophyll? (1m)
7. Expressed the color according to L*: 43.3 a*: -15.5 b*:-52.4 and name the harvested produce
for this color (2 m)
Optional for the color blind: Name the chemical dye used in the determination of Ascorbic acid
through the titration method. State the unit of ascorbic acid using this method. (2m)
8. List three (3) types of conveyors used to aid in produce sorting. (3 m)
9. Give four (4) significance of waxing. (4 m)
10. The main reason for pre cooling is to remove the field heat. What does it mean? (2 m)
11. Four (4) types of hydrocoolings are _____ .(4 m)
12. The main advantage cooling of ice bottles compared to top icing is _____ . (1 m)
13. A significant difference between room cooling and force-air cooling is _____. (1 m)
14. How many are the total layers of corrugated fiberboard? (1 m)
15. Define modified atmosphere packaging. (2 m)
16. Name specific packaging materials for those products with plastic code type if related (12 m)
i.
Fresh-cut fruit: _______________________
ii.
Fresh cut-flower: _____________________
iii.
Ready-to-eat salad:____________________
iv.
Tomato ketchup: _____________________
v.
Roselle cordial: ______________________
vi.
Preserve button mushroom: _____________
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VAT3013: Postharvest Technology
vii.
Ten watermelon fruits: __________________
viii.
Five apples: ___________________________
ix.
5 kg onion: ____________________________
x.
500 g coco crunch: ______________________
xi.
330 ml sprite drink: _____________________
xii.
10 kg of broccoli with top crushed ice: ____________
3
SECTION B (60 Marks)
Instruction: Answer all questions.
1. The fruit x is from the Anacardiaceae family, a climacteric fruit and highly ethylene-producing.
It originated in India. Describe the specification/classification grade for this fruit. You may
choose according to Malaysia Standard or Codex Standard. (6 m)
2. Explain garlic harvesting and related curing treatment. (5 m)
3. Generally, there is two fruits category; climacteric and non-climacteric. Explain three (3)
differences for these categories (6 m)
4. List five (5) criteria to indicate the durian fruit at the ripe stage. (5 m)
5. What are the five (5) characteristics to show watermelon is ready to be harvested? (5 m)
6. State the purpose of sorting at the packing house. (3 m)
7. The layout of the packaging house should be well planned to avoid delays in the packaging
house and increase operating costs. Imagine you have a large farm for commodity production
χ. This commodity is for local and foreign markets. Name the commodity χ you are working on
and illustrate the layout of the packaging house (step-by-step system) along with the description
of the operations involved. (10 m)
8. Ms. Akida has placed a bunch of 6-indexed bananas and an indexed papaya 2 in a basket at
her house. State your expected result and suggestion on the situation after 3 days. (3 m)
9. In your opinion, which pre cooling is the best for commercially produced Lactuca sativa L. Give
your best justifications. (5 m)
10. Explain the pre cooling mechanism for vacuum cooling. (5 m)
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VAT3013: Postharvest Technology
4
11. Imagine you are a successful vegetable entrepreneur. A group of students from Universiti
Pendidikan Sultan Idris held a scholarly visit to your commodity packaging house. They are
curious about the cooling mechanism of the system as depicted in Figure 1. State the pre
cooling type and provide them with a clarification on the cooling mechanism. (7 m)
Figure 1
END OF QUESTIONS
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