NATIONAL OPEN UNIVERSITY OF NIGERIA

UNIVERSITY VILLAGE, PLOT 91, CASDASTRAL ZONE, NNAMDI AZIKIWE EXPRESS WAY, JABI, ABUJA.
FACULTY OF AGRICULTURAL SCIENCE
JANUARY/FEBRUARY 2013 EXAMINATION

COURSE CODE:                                                                              CPT 514                                                                             

COURSE TITLE:                                                                             Produce and Post-Harvest Management

DURATION:                                                                                     2 Hours

INSTRUCTIONS:                                                                            Answer any four questions

Question 1

 List and describe any five climatic elements that affect plant growth and development.

Question 2

(a)      Define rainfall and list any other form of precipitation apart from rainfall.

(b)      List any 3 functions of water in plant.

(c)       List any 3 effect of excess of water in plants.

Question 3

(a)      Discuss post-harvest treatments to minimize loss and maximize quality of produce

(b)      Describe the treatments for decay control

(c)       Describe operations prior to packaging

Question 4

(a)      (i)       Describe primary   (ii)      Secondary

(iii)     Tertiary processing of crop product

(b)      Explain traditional food fermentation in Nigeria

(c)       List any3 challenges of food processing in Nigeria

Question 5

(a)      Describe the process of respiration and its effect on produce quality

(b)      Explain the terms climacteric and non-climacteric fruits

(c)       Enumerate the factors that impact on rates of respiration

Question 6

(a)      Describe the problems encountered during storage of crop produce

(b)      Briefly explain how canning as a method of shelf life extension

(c)       Briefly explain how drying as a method of shelf-life extension

(d)      Briefly explain how as a method of shelf-life extension

(e)      Briefly explain how high pressure as a method of shelf-life extension