Buy Chico

OVERVIEW ON THE PRODUCT

Manilkara zapota, commonly known as the sapodilla, is a long-lived, evergreen tree native to southern Mexico, Central America and the Caribbean. An example natural occurrence is in coastal Yucatán in the Petenes mangroves Eco region, where it is a subdominant plant species. It was introduced to the Philippines during Spanish colonization. It is grown in large quantities in India, Thailand, Malaysia, Cambodia, Indonesia, Bangladesh and Mexico.

Sapodilla can grow to more than 30 m (98 ft) tall with an average trunk diameter of 1.5 m (4.9 ft). The average height of cultivated specimens, however, is usually between 9 and 15 m (30 and 49 ft) with a trunk diameter not exceeding 50 cm (20 in). It is wind-resistant and the bark is rich in a white, gummy latex called chicle. The ornamental leaves are medium green and glossy. They are alternate, elliptic to ovate, 7–15 cm long, with an entire margin. The white flowers are inconspicuous and bell-like, with a six-lobed corolla. An unripe fruit has a firm outer skin and when picked, releases white chicle from its stem. A fully ripened fruit has saggy skin and does not release chicle when picked.

The fruit is a large ellipsoid berry, normally 4–8 but up to 15 cm in diameter, containing two to five seeds. Inside, its flesh ranges from a pale yellow to an earthy brown color with a grainy texture akin to that of a well-ripened pear. The seeds are black and resemble beans, with a hook at one end that can catch in the throat if swallowed.

The fruit has an exceptionally sweet, malty flavor. The unripe fruit is hard to the touch and contains high amounts of saponin, which has astringent properties similar to tannin, drying out the mouth.

The trees can only survive in warm, typically tropical environments, dying easily if the temperature drops below freezing. From germination, the sapodilla tree will usually take anywhere from five to eight years to bear fruit. The sapodilla trees yield fruit twice a year, though flowering may continue year round.

This product is renowned for its delicious taste. It should be therefore disseminated to every region for its taste and health benefits as well.

EXECUTIVE SUMMARY

The proposed enterprise will generate profits, and provide satisfaction as well.

CHALLENGES

            Many competing products are in line with this proposed enterprise. Also, constraints brought about by certain factors may affect it adversely. These restrictions were the primary ones which the goal of this proposal spearheads.

(Part) Cause

III.METHODOLOGY

A.      Surface to weight (S/W) and the surface to volume (S/V) ratios of various commodities.

1.      The students prepared commodities of different sizes and shapes, i.e.

a)       Right circular cone (carrot)

b)       Cylinder (cucumber)

c)       Oblate spheroid (potato)

d)       Sphere small (calamansi)

e)       Leafy vegetable (pechay)

2.      They get the weight of each commodity.

3.      They estimated the volume of each commodity following the water displacement method in a sufficiently large graduated cylinder.

4.      They estimated the surface area by peeling or custing (as in leafy vegetable) each commodity and laying the peelings on a graphing paper in such a way they can cover a regular polygon. They measured the area in centimeter square by counting the number of squares.

5.      They get the S/W and S/V ratios.

6.      They tabulated the data.

B.      Moisture loss in commodities with various shape and sizes

1.      The students weighed each of the commodities used in the part 1 of the experiment. (same commodities but undisturbed ones)

2.      They monitored the weight up to the fourth day.

3.      They tabulated the data.

C.      Nature of the fruit wall

1.      The students cut the sample(s) crosswise.

2.      They identified the fruit wall and measured each part.

3.      They drew/took photographs and labeled the cross-section of the sample emphasizing the fruit wall.

D.     Anatomical Features of Fruits and Vegetables

1.      The students prepared slides of the cross-sections of the epidermis of the five samples used on this study.

2.       They examined these under microscope.

Rank It

LABORATORY EXERCISE NO.5

Grading/ Sorting of Fruits and Vegetables

I.INTRODUCTION

            Due to variations in growing conditions and the response of the developing commodity to these, the quality of any fruit or vegetable at harvest cannot be expected to be in good form. Varying proportions of the crop will depart from “perfect condition” in terms of color, gloss, size, shape and other permanent quality.

            Growing conditions and the maturity at harvest determine the potential quality of the commodity at any stage of the postharvest chain. This potential quality cannot be improved after harvest. Thus, ripening of immature mango or banana might result in softening or peel color development but an inferior pulp quality in terms of color, flavor or aroma.

            After harvest, quality deteriorates at a rate determined primarily by the response of the commodity to external factors in the environment. Defects arising from improper grading and deterioration are known as condition defects. These are defects of progressive nature and include wilting, yellowing, noted by excessive softness (overripe condition), pitting and discoloration.

            Consumers buy with their eyes and the visual quality attributes, therefore, have the greater impact on the consumers decision whether to buy a commodity or not, and in certain cases, whether to pay a higher price for the commodity. Clearly then, there is a need for sorting.

            Sorting is the process of classifying into groups designated by the person classifying according to whatever criteria he may desire or according to a set criteria. In the absence of the set criteria the classification into which a commodity falls will be subject to variations attributable to individual differences. Thus, grades and standards have to be used to minimize variations in classifications.

            Grades and standards provide a common language for classification and therefore help in stabilizing business in the fruit and vegetable industry.

II. OBJECTIVES

            This exercise will be conducted to:

a.)    Learn the methods on how grading of commodities is done and

b.)    Demonstrate the effects of grading/ sorting on the postharvest life of the commodities.

III. MATERIALS AND METHODS

A.      METHODS OF SORTING/GRADING

1.      The students harvested citrus from several trees.

2.      They divided the different fruits into:

a.      Sound

b.      Damage

c.       Overripe

d.      Blemish

e.      Off type/off shape

3.      They classified fruits under each category into different sizes i.e. small, medium and large. They also weighed the commodities based on sizes.

4.      They classified the fruits according to grade.

a.      The biggest fruits which are very uniform in every attributes like sizes, shapes, colors, etc. shall be classified as extra. To this, 5% tolerance is allowed.

b.      For Grade I, the same attributes as in extra are used except that 10% tolerance is allowed.

c.       Fruits which do not fall under extra and Grade I but still fit for human consumption shall be classified as Grade II.

d.      Heavily damaged fruits not fitted for transport shall be culled.

5.      Then tabulated all the data.

B.      EFFECTS OF SORTING

1.      The students harvested tomato fruits from several plants

2.      They divided the different vegetables based on:

a.      Soundness

b.      Maturity

3.      They stored at least (10) vegetables inside the polyethylene bags each bag with different soundness and maturity. The following treatments shall be used:

T₁- sound and mature green

T₂- sound with different degrees of maturity

T₃- sound and ripe

T₄- no sorting/grading

4.      They gathered the following data at daily interval

a.      Visual Quality Rating (VQR)

b.      Change in color

c.       Number of days to salability

d.      Presence of diseases

5.      They tabulated all the data.

IV. RESULTS/DISCUSSION

B.      Effects of Sorting

Table 5

The Daily Visual Quality Rating of Vegetables as Affected by Sorting

	Days
Treatment	1	2	3	4	5	6	7	8
	Feb. 4	Feb. 5	Feb. 6	Feb. 7	Feb. 8	Feb. 9	Feb. 10	Feb. 11
T1- Sound and Mature green	8	8	8	6	6	5	5	5
T2-Sound at Different Maturity	7	7	7	salable	salable	salable	end of salability	end of salabiliy
T3-Sound and Ripe	7	salable	salable	salable	end of salability	end of salability	end of salability	end of salability
T4-No sorting/Grading	3	salable	salable	salable	end of salability	end of salability	end of salability	end of salability

               Table 6

The Daily Change in Color of Vegetables as Affected by Sorting

	Days
Treatment	1	2	3	4	5	6	7	8
	Feb. 4	Feb. 5	Feb. 6	Feb. 7	Feb. 8	Feb. 9	Feb. 10	Feb. 11
T1- Sound and Mature green	Mature green	10-25% yellow, pink, orange, or red	26%-50% yellow, orange, or red	26%-50% yellow, orange, or red	51%-75% yellow, orange, or red	51%-75% yellow, orange, or red	51%-75% yellow, orange, or red	Fully colored red
T2-Sound at Different Maturity	26%-50% yellow, orange, or red	51%-75% yellow, orange, or red	Fully colored red	salable	salable	salable	end of salability	end of salability
T3-Sound and Ripe	Fully colored red	salable	salable	salable	end of salability	end of salability	end of salability	end of salability
T4-No sorting/Grading	Fully colored red	salable	salable	salable	end of salability	end of salability	end of salability	end of salability

Table 7

Days to Salability of Stored Vegetables with Different Degrees of Maturity and Soundness

Treatment	Days to Salability
T1- Sound and Mature green	8 days
T2-Sound at Different Maturity	3 days
T3-Sound and Ripe	1 day
T4-No sorting/Grading	1 day

IV. RESULTS AND DISCUSSION

A.      Classification of Harvested Fruits

Table 1

Classification of Citrus and the Number of Fruits per Classification

Classification	Number of Fruits	Total
Sound	18
Damage	2
Blemish	51
Off type	27
Overripe	14
Total	112

Table 2

Classification of Fruits According to Size

Classification Fruits	Size of Fruits			Total
	Small	Medium	Large
Sound	4	14	0
Damage	0	2	0
Blemish	21	27	3
Off type	9	10	8
Overripe	7	7	0
Total	41	60	11

Table 3

Average of Fruits with Different Sizes

Size of Fruits	Average Weight (grams)
Small	1700
Medium	3800
Large	470

Table 4

Grades of Fruits and the Numbers per Grade

Grade	Number/Grade	% Fruits
Extra
Grade I
Grade II
Culled
TOTAL