Durables vs. Perishables Quiz

Study Notes

Durables are crops that can be stored for long periods without significant quality or nutritional loss.
- Their low moisture content inhibits microorganism growth and spoilage.
- Preserve them with preservatives or controlled environments.
Perishables have short shelf lives and are susceptible to spoilage and decay.
- Examples include fruits, vegetables, and flowers due to their high moisture content.
- They are sensitive to physical or environmental stressors.
- Proper handling, cooling, cleaning, sorting, and packaging are crucial for preserving quality.
- They are typically marketed and consumed shortly after harvest.

Biological Technologies modify crop genetics for durability and resistance to pests, diseases, and environmental stress.
- Includes genetic engineering, marker-assisted selection, and gene editing.
Chemical Technologies preserve quality and safety during storage, transportation, and processing.
- Includes preservatives, antioxidants, and antimicrobial agents.
Physical Technologies modify physical properties such as texture, size, and shape.
- Includes size reduction, mixing, blending, and extrusion.
Packaging Technologies protect quality and safety during storage, transportation, and distribution.
- Includes modified atmosphere packaging, vacuum packaging, and active packaging.
Storage Technologies preserve quality and safety during long-term storage.
- Includes refrigeration, freezing, controlled atmosphere storage, and desiccation.
Processing Technologies transform raw crops into value-added products like juices, oils, and powders.
- Includes drying, fermentation, extraction, and thermal processing.
Quality Control Technologies monitor and assess quality and safety throughout the supply chain.
- Includes spectroscopy, chromatography, and microbial testing.

Long Shelf Life: technologies should extend shelf life to maintain quality and safety.
- Methods include temperature control, modified atmosphere packaging (MAP), and antimicrobial treatments.
High Nutritional Value: technologies should preserve nutrient content.
- Achieved through gentle processing methods and antioxidants.
Safe for Consumption: technologies should minimize the risk of foodborne illness.
- Achieved through good hygiene practices, microbial testing, and appropriate storage conditions.
High Quality: technologies should preserve taste, texture, aroma, and appearance.
- Achieved through rapid cooling, humidity control, and gentle handling practices.
Cost-Effective: technologies should optimize efficiency, reduce waste, and minimize energy and resource use.

Packinghouse operations involve postharvest handling and processing of fresh fruits and vegetables.
They follow international standards and guidelines to ensure safe and hygienic handling.
Key Operations:
- Receiving and Pre-Cooling
- Cleaning and Sorting
- Grading and Sizing
- Packaging
- Cooling and Storage
- Quality Control
- Traceability
- Waste Management

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