TUTORIAL 1-AGR626

NAME: CONNIELIA KIO ANAK TANGGA

ID: 2018698968 20
GROUP: AT2205B

1. List 5 physiological changes during the maturation. 10m

i. Development of volatile for flavor and aroma

ii. Formation of pigments on the skin
iii. Formation of wax on the skin for protection moisture loss
iv. Changes in pectic constituents for softening noticeable in the fleshy fruits
v. Loss of the green pigment chlorophyll in the skin

2. Give 5 importance of postharvest technology. 15m

i. Has potential to create rural industries by establishing based rural industries - it will
resulting the balance of trade in favour of urban sector and mismatched growth in
economy and standard of living including the gap between rural and urban people.
ii. To meet food requirement by eliminating avoidable losses making more nutritive
food items - by diverting portion of food material being fed to cattle by way of
processing and fortifying low grade food and organic wastes and by-products into
nutritive animal feed.
iii. Value addition to food products has assumed vital importance in our community
due to diversity in socio-economic conditions, industrial growth, urbanization and
globalization - it will changing their form and colour to increase the shelf life of
perishables.
iv. To maintain or enhance quality of the products - a proper care need to be done not
only in storage and preparation but also extends as far as being applied to
movements and operations that commodities undergo from harvest time to the
moment they are purchased by consumer.
v. To minimize both qualitative and quantitative losses after harvesting - the product
of harvested fruits and vegetables that required extensive and advance of post
harvest processing.
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3. With the aid of diagram, explain transpiration. 15m

(Keyword: hydrogen bond, cohesion, adhesion, cohesion theory)

a. Transpiration is the loss of water from a plant in the form of water vapor. Water is absorbed
by roots from the soil and transported as a liquid to the leaves via xylem.
b. Parts of plants like stems, small pores on leaves, flowers evaporates the water to the
atmosphere. Normally, Transpiration is the process in which water is evaporated in
the atmosphere from plant leaves and other parts.
c. In the leaves, small pores allow water to escape as a vapor through the process of
evaporation.
d. In actively growing plants, water is continuously evaporating from the surface of leaf cells
exposed to air.
e. When stomata shut and transpiration during night, the water held in the stem and leaf by
adhesion of water to the cell wall of the xylem vessels and tracheids and the cohesion of
water molecules to each other.
f. Water is "pulled" up the xylem by the water lost through transpiration. The column of water
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do not break because of the cohesive forces between the water molecules.
g. Hydrogen bonds between individual water molecules is the force of attraction. The pulling
action of transpiration stretches the water column in the xylem so that it is under tension.
h. The adhesive and cohesive forces also help the water move in a continuous column of
water called the transpiration stream because of the difference in hydrostatic pressure.
i. At the roots, their is root pressure, this is caused by the active transport of mineral ions into
the root cells which results in water following and diffusing into the root by osmosis down
a water potential gradient.
j. Providing a plentiful supply of water to ensure a continuous flow This process has been
termed the Cohesion Theory of Sap Ascent in plants.