NATIONAL OPEN UNIVERSITY OF NIGERIA
14/16 AHMADU BELLO WAY, VICTORIA ISLAND, LAGOS
SCHOOL OF SCIENCE AND TECHNOLOGY
MARCH/APRIL 2014 EXAMINATION
COURSE CODE: CPT 514
COURSE TITLE: PRODUCE /POST- HARVEST MANAGEMENT
TIME ALLOWED: 2HOURS
INSTRUCTION: ANSWER ANY FOUR QUESTION
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.
a) List any three group 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
a) What are the cultural/mechanical factors that lead to fast deterioration in harvested farm produce
b) List any five structure that can be use to preserve farm produce
c) Briefly 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.
a) (i )List any 2 diseases of stored produce and (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
a) List any four post harvest technology procedure
b) Mention the effect of any four mineral element of the storability of farm produce
c) What are the effects of rough handling on farm produce?
For the 2015 – till date past questions for this course CLICK HERE
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