Class 12 Agriculture and Floriculturist Chapter 5 Post Harvest Management and Value Addition

Class 12 Agriculture and Floriculturist Chapter 5 Post Harvest Management and Value Addition Solutions English Medium As Per AHSEC New Syllabus to each chapter is provided in the list so that you can easily browse through different chapters Class 12 Agriculture and Floriculturist Chapter 5 Post Harvest Management and Value Addition Question Answer and select need one. Class 12 Agriculture and Floriculturist Chapter 5 Post Harvest Management and Value Addition Notes Download PDF. AHSEC Class 12 Elective Agriculture and Floriculturist Question Answer English Medium.

Class 12 Agriculture and Floriculturist Chapter 5 Post Harvest Management and Value Addition

Also, you can read the NCERT book online in these sections Solutions by Expert Teachers as per Central Board of Secondary Education (CBSE) Book guidelines. AHSEC Class 12 Elective Agriculture and Floriculturist Textual Solutions are part of All Subject Solutions. Here we have given AHSEC Class 12 Agriculture and Floriculturist Chapter 5 Post Harvest Management and Value Addition Textbook Solutions English Medium for All Chapters, You can practice these here.

Post Harvest Management and Value Addition

Chapter: 5

Check Your Progress

A. Fill in the Blanks: 

1. Flowers are highly _________________ in nature. 

Ans: Perishable.

2. Post harvest losses of flowers range between ________________ in India. 

Ans: 30–40%

3. Flowers are harvested during the _______________ hours of the day. 

Ans: Cool hours.

4. Hardening is achieved by treating the flowers with __________________. 

Ans: Demineralised water.

5. Pre-cooling slows down the ________________ rate. 

Ans: Respiration.

6. A short-term high concentration treatment given to cut flowers under light is ________________. 

Ans: Pulsing.

7. The main ingredient of pulsing solution is ____________. 

Ans: Sugar.

8. Categorising of flowers according to well-defined international quality standard which determines the price is __________________. 

Ans: Grading.

9. Loose flowers are held together in an artistic manner with the help of threads, this is called ________________. 

Ans: Garlands.

10. A product prepared from the rose petals is _____________.

Ans: Gulkand.

B. Multiple Choice Questions:

1. Proper harvesting stage of loose rose is—

(a) Tight bud.

(b) Slightly loose. 

(c) Half open.

(d) Fully open.

Ans: (d) Fully open. 

2. Proper harvesting stage of marigold is—

(a) Slightly loose.

(b) Fully open. 

(c) Half open.

(d) Tight bud.

Ans: (d) Tight bud.

3. Which of the following is less sensitive to chilling injury?

(a) Rose.

(b) Jasmine.

(c) Gaillardia. 

(d) Marigold.

Ans: (a) Rose.

4. Conditioning solution consists of ____________ pH.

(a) 1.5 to 3.0.

(b) 3.5 to 4.5. 

(c) 5.5 to 6.5.

(d) 6.5 to 7.5.

Ans: (b) 3.5 to 4.5. 

5. In which solution, flowers are held for a long duration?

(a) Conditioning.

(b) Bud opening.

(c) Pulsing.

(d) Vase solution. 

Ans: (d) Vase solution.

6. Full form of ppm is—

(a) Parts per milligram.

(b) Parts per milliliter.

(c) Parts per million. 

(d) Pulse per million.

Ans: (c) Parts per million.

C. Subjective Questions:

1. Write about the post harvest management of flowers.

Ans: Since flowers are a highly perishable commodity in nature and the post harvest losses of flowers range between 25–40% in India, that is why, their proper management is very important to avoid the losses for maximum profit. Post harvest management includes the practices that are followed from the harvesting stage till the flowers reach to the consumer.

2. What is pre-cooling of flowers?

Ans: To neutralise the field heat, flowers must be pre-cooled immediately after harvesting to slow down the respiration and transpiration rate so that the manufactured food is preserved, which in turn will cause the extension of vase life. Flowers can be pre-cooled by placing them in a cold storage without packing or in open boxes until they reach the desired temperature. Pre-cooling temperature varies with the species and cultivars.

3. How is pulsing solution prepared?

Ans: This sustains the life of flowers with full vigour until these reach the customers. This is a short-term high concentration treatment given to cut flowers under light before packing. Specific formulations are developed for different flowers. The cut flowers may be pulsed with floral preservatives containing sugars, and antimicrobial cum anti-ethylene substances. The bud or open flowers are treated for 6 to 24 hours in a pulsing solution, of which the main ingredient is sugar. The percentage varies with species and cultivar, as for rose and chrysanthemum, it is 2–6% sucrose + 100 ppm aluminium sulphate + 200 ppm 8-HQC. A simple pulsing solution for rose: 5% sucrose and 300 ppm citric acid.

4. What is grading?

Ans: It is the separation of flowers into different categories according to well-defined international quality standards, which determines their price. Generally, the flowers are graded on the basis of freshness, stem length, and flower diameter. Flowers should be free from bruising injury, dirt, foreign material, nutritional, chemical, or mechanical abnormality, free from disease and pest or petal discolouration. Bright, clean, and firm flowers must be selected.

5. Write about the bud opening solution of flowers.

Ans: Buds smaller than optimum size usually do not open to their full size in usual case so these are not considered the best quality flowers until these are treated with full opening solution. This solution should contain optimum amount of sucrose, germicide, ethylene inhibitor, and some hormones. Treatment given for full commercial opening in case of a bud rose is 2 per cent sucrose + 300 ppm 8-HQC; for chrysanthemum 2% sucrose + 200 ppm 8-HQC + 75 g citric acid + 25 ppm aluminium sulphate; and for tuberose 3% sucrose + 0.03% 8-HQC + 0.01% aluminium sulphate.

6. Write about flower arrangement.

Ans: Loose flowers are held together in an artistic manner with the help of threads, this is called flower arrangement.

7. Describe the value added products of flowers.  

Ans: A product prepared from the rose petals is gulkand. Other value added products include perfumes, essential oils, dried flowers, and floral crafts.

D. Match the Columns:

A	B
1. Packing of cut flowers	(a) Decorate hair
2. Cool chain	(b) 6–9 days storage
3. Gladiolus	(c) Flowers kept under optimal temperature
4. Veni	(d) CFB

Ans:

A	B
1. Packing of cut flowers	(d) CFB
2. Cool chain	(c) Flowers kept under optimal temperature
3. Gladiolus	(b) 6–9 days storage
4. Veni	(a) Decorate hair