TRƯỜNG ĐẠI HỌC ĐỀ THI VẤN ĐÁP

KỸ THUẬT - CÔNG NGHỆ CẦN THƠ Môn: AV CHUYÊN NGÀNH CNTP

KHOA CN SINH HÓA – THỰC PHẨM Học kỳ I, 2021 – 2022

Họ tên SV: .............……....................................

MSSV: .........................……..............................

Read the following paragraphs

Humidity
The water content of fresh fruits and vegetables are approximately more than 90%. As most
of the water is free water, fruits and vegetables will continue to lose water to the atmosphere.
Water loss is symptoms of shriveling, wilting, loss of crispness, so the storage life is
reduced. Optimum RH is 85%–90% for most fruits and 90%–98% for most vegetables
(except dry onions and pumpkins 70%–75%).
Temperature
Temperature management is the crucial tool in postharvest. Lowering temperature during
handling, transportation, and storage is a useful way of prolonging the shelf life and reducing
the quality loss due to lowering the respiration and transpiration (avoid chilling and freezing
injuries). Types of fruit and vegetable and their physicochemical properties determine their
shelf life by different temperature effect.
Answer these questions
1. What are the symptoms of water loss?
2. List 2 factors affect postharvest shelf life of fresh produce.
3. Choose the best answer
Oxygen removal is a common method in order to inactivate ………………………….
a. carbohydrates b. minerals c. enzymes d. proteins