A.
Learning Task 2. Identify the post-harvest operation described in each statement
1. The process of categorizing fruits and vegetables on the basis of
color, size, stage of maturity, or degree of ripening.
2. This must be done gently, whether using water assisted methods
or dry methods using padded, sloped ramps or moving conveyor
belts.
3. This is usually done to eliminate injured, decayed, or otherwise
defective produce (culls) before cooling or additional handling.
4. This is accomplished by holding the produce at high temperature
and high relative humidity for several days while harvesting
wounds heal and a new, protective layer of cells form.
5. The picker harvests and immediately packs the produce after
minimal handling​