Chapter 1

Classification of Food Crops Bases on Their Postharvest Life

• Durables

• Perishables

• Cereals

• Dairy foods

Food crops or raw products which can be maintained and are stable as food over a long period of time

• Durables

• Perishables

The main concern of post harvest is to keep commodities in an acceptable state from harvest until it reaches consumer

• True

• False

Proper handling of agricultural commodities can result in quality deterioration and losses

• True

• False

Food crops whose food value is maintained over a short period of time after harvest.

• Durables

• Perishables

Which three are post harvest changes?

• Wilting

• Softening

• Discoloration

• Ripening

Involves a range of processes to make food safe to eat so that it can be consumed individually or used in the manufacture of other food products. The physical form changes very little.

• Primary processing

• Secondary processing

Methods used to convert primary processed foods into other food products either on their own or mixed with other ingredients. The physical form can change quite significantly as a result of secondary processing.

• Primary processing

• Secondary processing

The edible seed from certain grains such as wheat, rice, barley, oats, and corn

• Cereals

• Fruits

• Vegetables

• Legumes

The matured ovaries of flowers. The part eaten is the fleshy part around the seeds and ovaries

• Cereals

• Fruits

• Vegetables

• Legumes