SEBA Class 10 Solanaceous Crop Cultivator Chapter 4 Harvest and Post-harvest Management in Solanaceous Crops

SEBA Class 10 Solanaceous Crop Cultivator Chapter 4 Harvest and Post-harvest Management in Solanaceous Crops Solutions English Medium, SEBA Class 10 Solanaceous Crop Cultivator Question Answer, SEBA Class 10 Solanaceous Crop Cultivator Chapter 4 Harvest and Post-harvest Management in Solanaceous Crops Notes to each chapter is provided in the list so that you can easily browse throughout different chapter Assam Board Solanaceous Crop Cultivator Elective Notes Class 10 SEBA English Medium and select needs one.

SEBA Class 10 Solanaceous Crop Cultivator Chapter 4 Harvest and Post-harvest Management in Solanaceous Crops

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Also, you can read the SCERT book online in these sections Solutions by Expert Teachers as per SCERT (CBSE) Book guidelines. SEBA Solanaceous Crop Cultivator Elective Class 10 Question Answer. These solutions are part of SCERT All Subject Solutions. Here we have given SEBA Class 10 Solanaceous Crop Cultivator Chapter 4 Harvest and Post-harvest Management in Solanaceous Crops Solutions for All Chapter, You can practice these here.

Harvest and Post-harvest Management in Solanaceous Crops

Chapter – 4

A. Fill in the blanks:

1. The attainment of the final stage of biological development of a plant or plant part is known as ______________.

Ans: Physiological maturity.

2. The examples of climacteric vegetables are _____________.

Ans: Tomato and muskmelon.

3. Vegetables that ripen on the plant itself and must be harvested at the appropriate maturity stage are known as ____________ vegetables. 

Ans: Non-climacteric.

4. Vegetables should be harvested either in the ___________ or ___________ hours.

Ans: Morning, evening.

B. Multiple choice questions:

1. The stage of maturity at which the produce is in the most desirable form and is harvested as per the consumer’s preference is called ____________.

(a) Physiological maturity.

(b) Horticultural maturity.

(c) Ripening.

(d) None of the above.

Ans: (b) Horticultural maturity.

2. Horticultural maturity in most of the vegetable crops occurs _____________.

(a) Prior to the physiological maturity.

(b) After the physiological maturity.

(c) With physiological maturity.

(d) Both a and b.

Ans: (a) Prior to the physiological maturity.

3. Tomato fruits for distant markets may be harvested at _____________.

(a) Green stage.

(b) Red stage.

(c) Ripe stage.

(d) Over ripe stage.

Ans: (a) Green stage.

4. Ripening is associated with a rapid increase in _____________. 

(a) Transpiration.

(b) Respiration.

(c) Evaporation.

(d) Pollination.

Ans: (b) Respiration.

5. The specific gravity of a fruit or vegetable is ______________. 

(a) Its weight in air divided by the weight in water.

(b) Its weight in water divided by the weight in air.

(c) Its weight in air multiplied by the weight in water.

(d) Its weight in air plus weight in water.

Ans: (a) its weight in air divided by the weight in water.

C. Subjective questions:

1. Write short notes on.

(a) Maturity indices.

Ans: Maturity indices are the physical or chemical characteristics used to determine the optimal time for harvesting fruits and vegetables. These indicators include color, size, firmness, sugar content, acidity, and texture. Maturity indices help in assessing whether the crop is ready for harvest, ensuring high quality and good marketability.

(b) Physiological maturity.

Ans: Physiological maturity refers to the stage when a fruit or vegetable has fully developed and reached its maximum potential in terms of size, internal structure, and nutritional content. At this stage, the crop has completed its growth process but may not yet be at its peak ripeness. This stage is crucial for determining the best harvesting time for long shelf life and optimal quality.

(c) Horticultural maturity.

Ans: Horticultural maturity is the stage when a fruit or vegetable has reached the desired quality for consumer consumption, based on its sensory characteristics like taste, texture, and appearance. It is not solely based on the physiological state but also on market preferences and consumer demand. At this point, crops may not be fully mature in terms of physiological development but are deemed ready for harvesting and consumption.

(d) Climacteric and non-climacteric vegetables.

Ans: Climacteric Vegetables: These vegetables continue to ripen after harvest due to a surge in respiration and ethylene production. Examples include tomatoes, bananas, and avocados. They are often harvested at the mature green stage and ripen off the plant.

Non-Climacteric Vegetables: These vegetables do not continue to ripen once harvested. They reach maturity and ripeness on the plant and do not undergo significant changes post-harvest. Examples include cucumbers, carrots, and peppers.

2. Explain the different methods of determination of maturity in solanaceous vegetables.

Ans: The determination of maturity in solanaceous vegetables such as tomato, eggplant, and chili is essential for proper harvesting and market quality. Various methods are used to assess maturity, including visual indicators like color change, where tomatoes turn from green to red, chilies change from green to red or yellow, and eggplants lose their glossy sheen when overripe. Size and shape also help determine readiness. Physiological indicators such as the number of days after flowering provide a guideline, with tomatoes maturing in 20-30 days, eggplants in 25-40 days, and chilies in 30-40 days for the green stage and 50-60 days for the red stage. Firmness is another key factor, as tomatoes should be firm but slightly yielding, while eggplants become soft when overripe. Chemical indicators like total soluble solids (TSS), measured using a refractometer, help determine sugar content, with ideal levels for tomatoes ranging between 4.5–6.0%. Acidity and pH levels also change with ripening, especially in tomatoes. Additionally, specific harvesting indices are used, such as the breaker stage in tomatoes, where the first color change from green to yellow or orange signals maturity. For eggplants, a glossy skin indicates freshness, while chilies are considered mature when their pods fully dry and develop a wrinkled appearance. A combination of these methods ensures accurate maturity assessment and optimal quality in solanaceous vegetables.

3. Describe the harvesting process of solanaceous vegetable crops.

Ans: The harvesting process of solanaceous vegetable crops varies depending on the type of vegetable and its intended use. Tomatoes are harvested at different maturity stages, such as mature green, breaker, pink, or fully ripe, depending on market demand, and they are hand-picked by twisting or cutting the fruit from the vine to prevent damage. Eggplants are harvested when they are fully grown and have a glossy appearance, as overripe fruits become dull and seedy, and they are carefully cut using sharp knives or pruning shears to avoid plant damage. Chilies are harvested at different stages; green chilies are picked when tender, while red chilies are left on the plant to fully mature. Dry chilies are collected once they turn completely red and shriveled, followed by sun-drying to reduce moisture content. Proper handling during harvesting is crucial to prevent mechanical injuries such as bruises, cuts, and splits, which can lead to spoilage. Skilled laborers are essential to ensure careful harvesting and maintain the quality of the produce.

D. Match the columns.

Ans: 

A. Fill in the blanks:

1. The process that removes the field heat of harvested vegetables is known as _____________.

Ans:  Pre-cooling.

2. Chlorine solution @ ___________ ppm can be used to wash harvested produce.

Ans: 100-150.

3. A temperature-controlled transportation facility from the field to the market is called ______________.

Ans: Cold chain.

4. The process that makes delivery of the produce to the end user in good condition at a minimum cost is known as ____________.

Ans: Packaging.

B. Multiple choice questions:

1. The process of categorisation of the produce according to size, shape and colour into different uniform lots is called ____________.

(a) Packing.

(b) Sorting.

(c) Grading.

(d) None of the above.

Ans: (c) Grading.

2. Storage temperature for ripe tomatoes is _____________°C.

(a) 3–5

(b) 7–10

(c) 12–15

(d) 15–20

Ans: (b) 7–10

3. Curing is an effective post-harvest operation in ____________ fruit or crop.

(a) Brinjal.

(b) Tomato.

(c) Tuber.

(d) Chili.

Ans: (c) Tuber.

4. The mixture of atmospheric gases inside the storage is altered in ____________.

(a) Evaporative storage.

(b) Pit storage.

(c) Modified atmospheric storage.

(d) Refrigerated storage.

Ans: (c) Modified atmospheric storage.

5. Brinjal grades suggested by the Bureau of Indian Standards is (are) ____________. 

(a) Super.

(b) Fancy.

(c) Commercial.

(d) All of the above.

Ans: (d) All of the above.

C. Subjective questions.

1. List the different harvesting stages of tomato.

Ans: The different harvesting stages of tomato are mentioned below:

(i) Dark green colour- Dark green colour is changed and a reddish pink shade is observed on.

(ii) Breaker stage- Dim pink colour observed on ¼ part of the fruit. Fruits are harvested at this.

(iii) Pink stage- Pink colour observed on ¾ part of the fruit.

(iv) Reddish pink- Fruits are stiff and nearly whole fruit turns reddish pink.

2. Write about grading of tomatoes and chilies.

Ans: It is the categorisation of the produce according to size, shape and colour into different uniform lots. It can be done manually or by grading lines. Grading according to size of round produce can be done by sizing rings. Better grade produce fetches a better price in the market. Tomato fruits are graded into four groups based on its size that is, Super A, Super, Fancy and Commercial. Similarly, large, medium and small tubers are graded as per their size. Low grade produce can be utilised for making value added products like pickle, ketchup, sauce, etc.

3. Describe in detail the different causes of post-harvest losses in vegetables.

Ans: Post-harvest handling involves careful movement of harvested commodities from the time of harvest to just before meal preparation. Its objective is to reduce losses at the least possible cost. It includes precautions, care and treatment of harvested produce to reduce damage loss and to enhance its appearance, quality and storability. This includes pre-cooling, cleaning, treating, sorting, grading, packing, transport, etc.

Causes of post-harvest losses:

(i) Improper method of harvesting and carelessness.

(ii) Mechanical injuries to the produce.

(iii) Presence of infected and decayed produce in the lot.

(iv) Improper curing (roots, tubers and bulbs).

(v) Improper packing.

(vi) Improper storage conditions.

(vii) Sprouting in potatoes.

(viii) Bruising in transit.

Objectives of post-harvest technology:

(i) to keep the produce in more acceptable conditions.

(ii) To maintain the appearance and flavour of the harvested produce.

(iii) To protect food safety and nutritive value.

(iv)To reduce losses after harvesting up to consumption.

(v) To make them available in off season.

Post-harvest process:

(i) Collection of harvested produce.

(ii) Pre-cooling.

(iii) Sorting.

(iv) Cleaning and disinfection.

(v) Drying.

(vi) Grading.

4. Write a note on modified atmospheric storage.

Ans: Modified Atmospheric Storage (MAS) is a technique used to extend the shelf life and maintain the quality of perishable food products by controlling the composition of gases in the storage environment. By reducing oxygen levels, increasing carbon dioxide, and sometimes using nitrogen, MAS slows down the respiration rates of fruits, vegetables, and other products, thereby delaying ripening and preventing spoilage. The reduction of oxygen inhibits the growth of aerobic microorganisms, while increased carbon dioxide further suppresses microbial activity. Nitrogen, being an inert gas, is used to displace oxygen and prevent oxidation. This controlled atmosphere helps preserve the texture, flavor, and nutritional value of food, making it ideal for the storage of fresh produce, meat, seafood, and packaged goods. MAS not only extends the freshness of food but also reduces waste, making it a vital technology in the food industry for improving food preservation and transport over longer periods.

5. How are pit storages prepared?

Ans: Pit storage can be prepared for a variety of uses, including thermal energy storage, food storage, and nuclear waste storage. The preparation process involves digging a pit, waterproofing it, and filling it with a suitable material. 

D. Match the columns.

Ans: