NATIONAL OPEN UNIVERSITY OF NIGERIA

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

COURSE CODE:                                                                              CPT 514                                                                             

COURSE TITLE:                                                                             Produce and Post-Harvest Management

DURATION:                                                                                     2 Hours

INSTRUCTIONS:                                                                            Answer any four questions

QUESTION 1

(a)       List five environmental conditions that can aid produce deterioration.

(b)       Briefly describe how any four of the factors can be modified to enhance a prolonged life span of produce.

(c)       Define                         (i)        blanching       (ii)       curing

 QUESTION 2

(a)       List any group of four organisms that cause deterioration in farm produce.

(b)       Explain the function of water in plant.

(c)       List out the indices of ripening in a farm produce.

QUESTION 3

(a)       What are the cultural/mechanical factors that lead to fast deterioration in harvested farm produce?

(b)       List any five structures that can be used to preserve farm produce.

(c)       Bravely describe the effect of poor storage of farm produce.

QUESTION 4

Write a short descriptive note on each of the following:

(a)       Storage           (b)       Preservation              (c)       Primary processing

QUESTION 5

(a)       (i)        List any 2 diseases of stored produce

(ii)       Name their causal organisms.

(b)       Explain how ripening can be induced in the store.

(c)       List how ripening can be delayed in the store.

QUESTION 6

(a)       List any four post-harvest technology procedures.

(b)       Mention the effect of any four mineral elements of the storability of farm produce.

(c)       What are the effects of rough handling on farm produce?