Agri 32 B-4L

Exercise 6

1. Compare the finished products of the traditional and 14-day composting you made in class.
Any particular difference in appearance? color? texture? odor?

Compost Products
Characteristics Traditional 14-day composting
Appearance Mixture of manure and cut The compost pile remains
grasses are drying up and moist, there are already signs
there is little to no changes of decay in the mixture,
from the first day of brown chopped grasses is
composting. slowly darkening and
become decomposed.
Color Mixture of dark brown The color of the compost
manure and light brown cuts pile is almost the same with
of grasses is still the the traditional- mixture of
dominant shade in the dark brown manure and light
compost pile. brown chopped grasses is
still the dominant color.
Texture The compost pile is The compost pile is moist
predominantly moist and (both the manure and
moderately fine textured due chopped grasses) and
to manure then rough manure is also moderately
because of dry grasses fined textured
Odor The compost pile emits a The compost pile is
earthly soil odor producing an earthly and dirt
odor

2. Why is the 14-day compost pile covered with plastic? And why is a hollow bamboo pole
placed in and through the middle of the pile?

The compost pile in the 14 day composting is covered with plastic to retain the moisture and
heat around the pile which is essential for faster rate of decomposition of the composting
materials. In case of hollow bamboo pole placed in and trough the middle of the pile, it is being
done to provide oxygen for anaerobic microorganism survival and create a proper air flow inside
the pile. Anaerobic microorganism is an efficient decomposer in process of composting, and
oxygen is vital for their growth and survival. In addition, lack of oxygen can cause our compost
pile to go anaerobic process which produces offensive odor and toxic substances.

3. When digging out the finished product, the 14-day compost feels warmer than the
traditional-made one, even if the weather is cool. Why?

The finished product of a 14 day compost feels warm than the traditional one mainly
because of the plastic covering put around its pile. Furthermore, we have to take note that in first
stages of composting cycle mesophilic microorganism- microorganisms that thrive in high
temperature- begin to act in the biodegradable compound. Heat is a natural by-product of this
process thus temperature quickly rice to over 104 degrees F (40 degrees Celsius) and the plastic
 cover helps in retaining this heat around the compost for a quicker composting process and
destruction of weeds (seeds) and pathogen.

4. When do you think is the traditional composting advantageous over 14-day composting?

The advantage of traditional composting over the 14-day counterpart is in its labor side.
Traditional composting process is less strenuous because the laborer is not required to chop the
grasses in to smaller materials and put plastic covering and hollow bamboo pole which is
additional workload.

Exercise 8a

1. Bananas stored with different ripening agent.

a. Describe the general appearance/s.

Ripening Agent General Appearance

Squash Peel All of the fingers are yellow in color however there are
still patches of green shades particularly in its edges and
the cut stalk.
Gliricidia sepium (kakawate All the fingers are bright yellow in color. There are no
leaves) traces of green color in the skin of each finger. Every
finger is uniform in appearance.
Calcium carbide All of the fingers are yellow in color however the
ripening isn’t good, there are spots and patches of green
sheds in skin of each fingers.

b. How does each ripening agent enhance the ripening of the fruits?

Calcium carbide hasten the ripening bananas when it comes in contact with moisture it
produces acetylene gas, which is quite similar with natural ripening agent, ethylene. It acts
like ethylene and accelerates the ripening process. On the other hand, Glicidia sepium (madre
de cacao) leaves and squash peel are the same; they both emit bioethylene, a gas that ripens
the fruit. In addition, accelerated ripening in terms of peel color development was attributed
to high rate of wound ethylene production in squash peel.

c. Which ripening agent do you think is ‘best’? Why?

Based on my observation the final product of the different ripening agent, Gliricidia
sepium or kakawate leaves is most effective of all the three. The banana ripens with kakawate
leaves shows uniform appearance of its external skin coating- all are bright yellow, then there
are no traces of green spots or shades. In comparison with the other two, Calcium carbide and
squash peel, which shows uneven ripening supported by patches of green in banana skin and
its edges.
2. Poor handling of commodities.

a. How are the bananas in the setups? Compare them in their general appearance/s. You
can use the control setup as your reference.

Setups General Appearances

Control The banana fruits are all completely green in color,
compact and firm flesh and there is no signs of lesion,
bruises and maceration in each fingers.
Bruised and compressed The banana fruits are all yellow in color; there are even
fruit parts of each finger that shows darkening of skin. The flesh
of fruit is soft and almost all the fingers are thinning out.
Bruises and lesion is very visible in fruit coating which is
the origin of the fruit darkened skin parts.
Dropped (1 meter height) The banana fruits are dominated by the dark color mixing
the supposedly yellow skin of the fruit. The flesh of banana
is very soft, all the fingers is thinning out due to water loss.
There are obvious cuts, lesions and macerations in fruits
and some parts are even rotting.

b. How is poor handling related to early ripening of fruits?

Poor handling or careless handling of fruits cause internal bruising, splitting and skin
breaks, thus rapidly increasing water loss due to respiration and production of ethylene in
which in turn results to accelerate ripening of fruits. Respiration uses stored starch or sugar
and stops when reserves of these is fully exhausted, leading to aging. High rate of ethylene
gas production on the other hand destroys the green color of the fruits especially of those
climacteric fruit such as banana.

3. Cut flowers in water.

a. Describe the flowers in each four treatments.

Treatment Appearance/Characteristics
Control (water) Roses remained its bright red color, inflorescence (petals) is
compact and the leaves are not wilted.
Aspirin Roses remain looked fresh, leaves are not wilting, however
some of the petals are slowly detaching
Uncola (100%) Roses remained its bright red color, inflorescence (petals) is
compact and blooming, and the leaves are not wilted.
Uncola with water Roses remained its bloody red color, the inflorescence is
compacted but some petals shows sign of dampening.

b. Briefly explain the purpose of aspirin and the use of carbonated soda (e.g. 7-Up) as
flower preservatives.

Aspirin and carbonated soda (uncola) prolong the life of fresh-cut flowers through
providing food in form of sugar, fighting the growth of harmful microorganism and allowing
 the plant to take in nutrients more efficiently by raising the acidity of the water (lower its
pH).

c. In which treatment do the flowers look best? Why? You use your answers in 3b as a
basis for your justification.

Based on the observation I have taken on the result of the each treatment given to the rose
flower, uncola (100%) treated flower gives the best appearance. In comparison with other
treated flowers, one treated with 100% uncola solution provides blooming color, petals
remain compact and shows no signs of wilting even in its leaves. The result can be attributed
to the capability of uncola (carbonated soda) to provide needed food in form of sugar for the
cut flower and controlling the growth of microorganism in the xylem and phloem vessels of
cuttings which can cause wilting. Uncola is also acidic which helps in efficient take up of
needed nutrients for long shelf life of flower.

Exercise 8b

A. Define the following terms.

1. Baling – a large bundle or package prepared for shipping, storage, or sale, especially one tightly
secured by wires, hoops, cords, or like, and sometimes having wrapping or covering

2. Dehulling – is the process of removing the hulls (or chaff) from beans and other seeds.

3. Dehusking – is the act of removing the husk, especially from corn.

4. Depulping – is the process of removing or reducing the pulp from fruits; in coffee processing it is the
removal of exocarp and mesocarp of berries.

5. Grading – is the process of dividing the products into lots which are similar characteristics, shape and
size, weight, quality and performance.

6. Green coffee – are coffee seeds (beans) of Coffea fruits that have not yet roasted.

7. Parchment coffee – is a dried but unhulled coffee beans; green coffee bean contained in parchment
skin.

8. Priming – is a form of seed planting preparation in which the seeds are pre-soaked before planting ; a
process of regulating the process by managing the temperature and seed moisture content.

9. Shelling – is the act of removing or separating grains from cobs

10. Stripping – is the method of cleaning abaca fibers through the use of stripping knives

11. Tapping - is the process by which latex is collected from rubber tree.
12. Threshing – is the process of loosening the dibble part of grain (or other crop) from the husk or straw
to which it is attached; process of separating the grain or seeds from (a cereal plant or a like) by some
mechanical means.

13. Topping - is the act of mowing or cutting the aerial part of a crop to prevent seed formation and
distribution

14. Tumbling – is an act in which stalks are tumbled down with use of bolo knife.

15. Tuxying – is the method of extracting the fiber from the leaf sheaths