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What is a key benefit of processing horticultural crops compared to storing them fresh?
What is a key benefit of processing horticultural crops compared to storing them fresh?
Which of the following methods is NOT typically used for processing horticultural crops?
Which of the following methods is NOT typically used for processing horticultural crops?
Which dried product yields the least weight loss when starting with 25 pounds?
Which dried product yields the least weight loss when starting with 25 pounds?
What is essential for storing dried products to maintain their quality?
What is essential for storing dried products to maintain their quality?
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Why is blanching important in the processing of some produce?
Why is blanching important in the processing of some produce?
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What factor makes dried products easier to transport compared to fresh ones?
What factor makes dried products easier to transport compared to fresh ones?
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Which type of processing equipment is NOT mentioned in the content?
Which type of processing equipment is NOT mentioned in the content?
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What is a common storage condition for canned or bottled products?
What is a common storage condition for canned or bottled products?
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What is the primary purpose of rinsing blanched produce with cold water?
What is the primary purpose of rinsing blanched produce with cold water?
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How much water should be used for each pound of produce when blanching?
How much water should be used for each pound of produce when blanching?
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What should be added to cauliflower while blanching?
What should be added to cauliflower while blanching?
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Which fruit can be pre-treated with ascorbic acid to prevent browning?
Which fruit can be pre-treated with ascorbic acid to prevent browning?
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At what altitude should you add 1 minute to the blanching time per 2000 ft?
At what altitude should you add 1 minute to the blanching time per 2000 ft?
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What is a recommended blanching time for green beans?
What is a recommended blanching time for green beans?
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What is the purpose of sulfuring fruit before drying?
What is the purpose of sulfuring fruit before drying?
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What is the maximum blanching time for new potatoes?
What is the maximum blanching time for new potatoes?
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What is the sulfuring time for quartered peaches?
What is the sulfuring time for quartered peaches?
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Which method is NOT appropriate for solar drying of produce?
Which method is NOT appropriate for solar drying of produce?
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How does the structure of a solar drying box influence its effectiveness?
How does the structure of a solar drying box influence its effectiveness?
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What is the recommended amount of sulfur powder for each pound of fruit?
What is the recommended amount of sulfur powder for each pound of fruit?
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Which component is NOT suggested for constructing a solar drying platform?
Which component is NOT suggested for constructing a solar drying platform?
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What is an essential action to take before rain when drying produce?
What is an essential action to take before rain when drying produce?
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Why is aluminum foil suggested in the solar drying process?
Why is aluminum foil suggested in the solar drying process?
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What type of produce typically requires longer drying times compared to chopped vegetables?
What type of produce typically requires longer drying times compared to chopped vegetables?
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What type of trays are recommended for easier cleaning?
What type of trays are recommended for easier cleaning?
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Which method is suggested for cleaning trays that have accumulated dirt and mold?
Which method is suggested for cleaning trays that have accumulated dirt and mold?
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What is the purpose of using calcium chloride on roads or paths?
What is the purpose of using calcium chloride on roads or paths?
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What is a direct drying cabinet characterized by?
What is a direct drying cabinet characterized by?
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Which type of drying drier uses black plastic film for its inner layer?
Which type of drying drier uses black plastic film for its inner layer?
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What is the primary benefit of using complex solar drier models?
What is the primary benefit of using complex solar drier models?
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How should trays, screens, and mats be stored to minimize mold growth during the off season?
How should trays, screens, and mats be stored to minimize mold growth during the off season?
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What characteristic is typical of a bin drier?
What characteristic is typical of a bin drier?
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Which flowers are best dried while hanging upside down?
Which flowers are best dried while hanging upside down?
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What is the recommended time to dry flowers using sand?
What is the recommended time to dry flowers using sand?
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Which material is particularly useful for drying fragile flowers?
Which material is particularly useful for drying fragile flowers?
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What type of canner is suggested for processing low acid foods?
What type of canner is suggested for processing low acid foods?
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What is an appropriate pressure for canning vegetables?
What is an appropriate pressure for canning vegetables?
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Which flowers can be dried quickly and easily in sand or silica gel?
Which flowers can be dried quickly and easily in sand or silica gel?
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How deep should a water bath canner be to ensure safe processing?
How deep should a water bath canner be to ensure safe processing?
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What should be the relation of the pot diameter to the burner diameter in canning?
What should be the relation of the pot diameter to the burner diameter in canning?
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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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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.
