Food Storage Techniques

Fully oxidized tea leaves with a strong flavor and dark color.

Unoxidized tea leaves that retain a green color and a delicate flavor.

Partially oxidized tea leaves, offering a balance between black and green tea flavors.

Minimally processed tea leaves with a light, subtle flavor.

Tea made from dried herbs, fruits, and flowers, and does not come from Camellia sinensis leaves.

Dried pulses should be stored in a cool, dark, and dry place to protect them from air, moisture, and pests.

Cutting the stem at an angle increases the surface area for water absorption, eliminates air from the conducting vessels, and increases the rehydration rate.

Factors that influence the deterioration of food during storage include physical factors (temperature and humidity), chemical factors (moisture, oxygen, and oxidation), physiological factors (respiration and heating), and biological factors (insects, microorganisms, mites, rodents, and birds).

Storing spices in an airtight container in a cool, dark place minimizes the loss of their pungency.

Black tea, green tea, oolong tea, white tea, and yellow tea are all types of tea derived from the Camellia sinensis plant. Herbal tea is made from dried herbs, fruits, and flowers.

Cutting flower stems at an angle increases the surface area for water absorption and eliminates air from the conducting vessels, allowing for more rapid rehydration.

Pulsing refers to pressing the stem before inserting it into water, which promotes opening of buds, prolongs vase life, and maintains flower color.

Physical factors include temperature and humidity. Chemical factors include moisture, oxygen and oxidation. Physiological factors include respiration and heating. Biological factors include insects, microorganisms, mites, rodents, and birds.

Changes during storage can occur in carbohydrates (CHO), protein, fat, minerals. Discoloration, viability, and flavor can also change.

The primary purposes of cereal storage are to maintain a food supply throughout the year and to preserve the viability of the seeds for planting in the following season.

Maintaining a low moisture content (around 12-14%) and cooling the grain prevents mold growth and pest infestations.

Temperature plays a crucial role in preserving the quality, safety, and shelf life of stored products.

Store herbs and spices in a cool, dark, and dry place in an airtight container to protect them from humidity, heat, and sunlight.

Storing dried pulses in a cool, dark, and dry place in airtight containers, like mylar bags or glass jars, protects from air, moisture, and pests. Freezing also kills insects and prevents spoilage for long-term storage.

Cutting the stem at an angle increases water absorption and eliminates air bubbles, helping the flower rehydrate faster. Milky fluid stems should be dipped in hot water to prevent blockage.

Postharvest Technology aims to reduce food waste, improve nutritional value, create new market opportunities, and generate jobs.

Changes in color, sour or musty smell, loss of germination, increased fat acidity, and reduced glutamic acid decarboxylase activity are all indicators of grain deterioration.

A good storage system protects against pests like insects, rodents, molds, birds, and humans. It also maintains a consistent, cool, and dry environment.

The key to storing spices is to minimize loss of their pungency. This is achieved by storing them in airtight containers in a cool, dark place.

Tea variations include black tea (fully oxidized), green tea (unoxidized), oolong tea (partially oxidized), white tea (minimally processed), and yellow tea. Herbal tea uses dried herbs, fruits, and flowers.

Cutting flower stems at an angle increases water absorption and eliminates air from the stem, allowing for faster rehydration and prolonging their life.

The process of maintaining harvested crops in a suitable environment to prolong their shelf life and minimize quality deterioration.

Maintaining a cool, dry, and well-ventilated storage environment to slow down biological activity, reduce moisture loss, and prevent pest infestations.

Factors that contribute to the loss of quality and quantity of harvested crops during storage.

Conditions that directly influence the quality and longevity of flowers after harvest, including pre-harvest factors such as growing conditions and harvest factors such as the timing and method of harvesting.

Treatment that involves rehydrating flower stems by placing them in water for a period of time, promoting bud opening, extending vase life, and maintaining color.

Factors that cause deterioration in stored products, including physical factors like temperature and humidity, chemical factors like moisture and oxygen, physiological factors like respiration, and biological factors like insects and microorganisms.

Changes that occur in stored products, including alterations in carbohydrates, proteins, fats, minerals, color, viability, and flavor.

The primary purposes of cereal storage include maintaining a food supply throughout the year, preserving the viability of seeds for planting, and taking advantage of market price fluctuations.