Processing Horticultural Crops
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Processing Horticultural Crops

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Questions and Answers

What is a key benefit of processing horticultural crops compared to storing them fresh?

  • It requires more refrigeration.
  • It increases their weight.
  • It makes them more expensive to market.
  • It extends their shelf life significantly. (correct)

    • Which of the following methods is NOT typically used for processing horticultural crops?

  • Boiling (correct)
  • Canning
  • Fermenting
  • Juicing

    • Which dried product yields the least weight loss when starting with 25 pounds?

  • Onions
  • Fruits
  • Celery (correct)
  • Carrots

    • What is essential for storing dried products to maintain their quality?

    <p>They must be kept in airtight containers.</p> Signup and view all the answers

    Why is blanching important in the processing of some produce?

    <p>It ends enzymatic reactions that affect quality.</p> Signup and view all the answers

    What factor makes dried products easier to transport compared to fresh ones?

    <p>They take up less space.</p> Signup and view all the answers

    Which type of processing equipment is NOT mentioned in the content?

    <p>Mincers</p> Signup and view all the answers

    What is a common storage condition for canned or bottled products?

    <p>In a cool, dark place.</p> Signup and view all the answers

    What is the primary purpose of rinsing blanched produce with cold water?

    <p>To stop the cooking process</p> Signup and view all the answers

    How much water should be used for each pound of produce when blanching?

    <p>1 gallon</p> Signup and view all the answers

    What should be added to cauliflower while blanching?

    <p>4 teaspoons of salt</p> Signup and view all the answers

    Which fruit can be pre-treated with ascorbic acid to prevent browning?

    <p>Peaches</p> Signup and view all the answers

    At what altitude should you add 1 minute to the blanching time per 2000 ft?

    <p>Over 4000 ft</p> Signup and view all the answers

    What is a recommended blanching time for green beans?

    <p>3 minutes</p> Signup and view all the answers

    What is the purpose of sulfuring fruit before drying?

    <p>To prevent darkening and vitamin C loss</p> Signup and view all the answers

    What is the maximum blanching time for new potatoes?

    <p>10 minutes</p> Signup and view all the answers

    What is the sulfuring time for quartered peaches?

    <p>2 to 3 hours</p> Signup and view all the answers

    Which method is NOT appropriate for solar drying of produce?

    <p>Storing under a waterproof tarp</p> Signup and view all the answers

    How does the structure of a solar drying box influence its effectiveness?

    <p>Adequate ventilation is crucial for the flow of sulfur fumes</p> Signup and view all the answers

    What is the recommended amount of sulfur powder for each pound of fruit?

    <p>1 tablespoon</p> Signup and view all the answers

    Which component is NOT suggested for constructing a solar drying platform?

    <p>Metal sheets</p> Signup and view all the answers

    What is an essential action to take before rain when drying produce?

    <p>Move the produce under cover</p> Signup and view all the answers

    Why is aluminum foil suggested in the solar drying process?

    <p>To reflect sunlight onto drying trays</p> Signup and view all the answers

    What type of produce typically requires longer drying times compared to chopped vegetables?

    <p>Quartered fruits</p> Signup and view all the answers

    What type of trays are recommended for easier cleaning?

    <p>Plastic trays</p> Signup and view all the answers

    Which method is suggested for cleaning trays that have accumulated dirt and mold?

    <p>Use a strong detergent and a stiff brush</p> Signup and view all the answers

    What is the purpose of using calcium chloride on roads or paths?

    <p>To absorb moisture and keep soil moist</p> Signup and view all the answers

    What is a direct drying cabinet characterized by?

    <p>Lack of a separate solar collector</p> Signup and view all the answers

    Which type of drying drier uses black plastic film for its inner layer?

    <p>Low tunnel drier</p> Signup and view all the answers

    What is the primary benefit of using complex solar drier models?

    <p>Protection from insects and better heat capture</p> Signup and view all the answers

    How should trays, screens, and mats be stored to minimize mold growth during the off season?

    <p>In a well-ventilated area after thorough cleaning and drying</p> Signup and view all the answers

    What characteristic is typical of a bin drier?

    <p>Indirect drying with forced convection</p> Signup and view all the answers

    Which flowers are best dried while hanging upside down?

    <p>Chrysanthemum and marigold</p> Signup and view all the answers

    What is the recommended time to dry flowers using sand?

    <p>About three weeks</p> Signup and view all the answers

    Which material is particularly useful for drying fragile flowers?

    <p>Silica gel</p> Signup and view all the answers

    What type of canner is suggested for processing low acid foods?

    <p>Pressure canner</p> Signup and view all the answers

    What is an appropriate pressure for canning vegetables?

    <p>10 pounds at 115 °C (240 °F)</p> Signup and view all the answers

    Which flowers can be dried quickly and easily in sand or silica gel?

    <p>Shasta daisy and cosmos</p> Signup and view all the answers

    How deep should a water bath canner be to ensure safe processing?

    <p>At least one inch to two inches above jars</p> Signup and view all the answers

    What should be the relation of the pot diameter to the burner diameter in canning?

    <p>No more than four inches wider</p> Signup and view all the answers

    Study Notes

    Processing Horticultural Crops

    • Many horticultural crops can be processed using simple technologies when conditions are not suitable for storage or immediate marketing.
    • Processing methods include drying, fermenting, canning, freezing, preserving, and juicing.
    • Dried products must be packaged in airtight containers (glass or plastic bottles or sealed plastic bags).
    • Canned and bottled products must be adequately heat-processed using high-quality containers that provide good seals.
    • Dried, canned, or bottled products are best stored in a cool, dark place.
    • Dried products reduce transport and storage costs due to their smaller size.

    Drying

    • Fruits, vegetables, and flowers can be dried and stored.
    • Blanching helps retain color and flavor after freezing or drying; it ends certain enzymatic reactions.
    • Some fruits are treated with sulfur before drying to prevent darkening, loss of flavor, and loss of vitamin C.
    • Solar drying can take 2 to 3 days for fruits and 1 to 2 days for vegetables.
    • Trays used for drying should be made from stainless steel, plastic, or nylon to be easy to clean.
    • Calcium chloride can be used to settle dust on roads, paths, or earthen floors. It absorbs moisture from the air and keeps the soil moist.
    • Solar driers can be direct, indirect, or mixed mode.
    • Direct solar driers use a glazed drying chamber and no separate solar collector.
    • Indirect solar driers use a solar collector separate from the drying chamber, which has no transparent surfaces.
    • Mixed-mode or hybrid solar driers use a partially or fully glazed drying chamber and a separate solar collector.
    • Tunnel solar driers are usually hoop-framed structures with one or two layers of film plastic glazing.
    • Low tunnel driers are similar to tunnel driers but built close to the ground and hold only one layer of produce.
    • Tent driers are direct driers with a straight frame rather than curved members.
    • Bin driers are indirect driers with forced convection airflow that can dry deep layers of produce.
    • Flowers can be dried quickly and easily in sand or silica gel.

    Canning

    • Two common canners: water bath canner and pressure canner.
    • Acidic foods, like fruits, tomatoes, pickles, relishes, jams, jellies, syrups, and marmalades, can be safely processed in a boiling water bath.
    • Low-acid foods, like vegetables, are best processed in a pressure canner.
    • A pressure canner is a heavy pot with a locking lid, an inner rack, and a steam vent.
    • A pressure gauge registers the air pressure inside the canner.
    • Ten pounds of pressure at 115 °C (240 °F) is recommended for canning vegetables.

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    Related Documents

    Horticultural Crop Processing PDF

    Description

    This quiz explores the various methods of processing horticultural crops, including drying, canning, and preserving. Learn about the importance of storage techniques and how to maintain the quality of processed products. Test your knowledge on how these processes affect flavor, color, and nutritional value.

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