You have studied and understood that agricultural commodities and fishery so many varieties and types, as well as its properties. An understanding of the properties of agricultural commodities is required in agricultural produce from administration of both the preservation and processing. Some properties important agricultural commodity include physical properties, chemical properties and physiological properties.
Physical properties are grouped into physical properties that are general and specific nature. General physical properties than the properties that apply in general to agricultural commodities and specialized physical properties, ie properties that characterize the commodity or group of commodities. There are several kinds of physical properties, namely the morphological properties, spectral properties, thermal properties and properties reologis or kinesthetic (Soewarno T Soekarto, 1992). Morphological characteristics, including shape, size, surface properties, composition and color.
To determine the characteristics of the physical properties of materials commonly used as a measure of the shape and size, color and luster, texture or kinesthetic. Morphology is mainly existing in solid products, both food products and fresh produce. Measurement of morphology can be done visually (organoleptic) and on physics (measuring objectively), eg use of scales to measure the weight and use a ruler or a vernier caliper to determine the length, width / diameter.
The chemical properties are agricultural produce is a trait associated with nutrients tergandung therein. The content of nutrients contained in the food consists of carbohydrates, proteins, fats, vitamins, minerals and water content. Measurement of chemical properties can not be done but must organoleptis with laboratory equipment. Physiological nature of agricultural produce is a trait associated with metabolic processes that occur from the agricultural produce grown up agricultural produce was harvested even after harvest.
The physiological traits of agricultural produce that needs to be understood primarily changes that occur after the harvest of agricultural commodities, because it is very closely related to damage resulting in decreased quality of agricultural commodities. Characteristics of agricultural produce and fisheries in general will be outlined early, then the characteristics of a commodity groups will be described next.
characteristics of Food
The agricultural production is a product of the cultivation of a plant species. This product is ready to be used to meet the needs of humans or animals. Each of these agricultural produce have different properties and characteristics with one another. The nature of agricultural products that are important include the nature of the physical, biological, and chemical.
Physical Properties
The physical properties of materials, is closely related to the structure and appearance of the material. Agricultural produce generally a period of relatively soft condition and contain water in an amount high enough to be volatile.
absorption O2
The amount of oxygen used in the process of respiration is relatively very small although this measurement may be done by using gas chromatography that have sufficiently high sensitivity. To measure the respiration process can be used the following formula: RQ = Volume of CO2 produced Volume O2 absorbed RQ = Respiratory quotient
The compounds that can be used in the process of respiration can be either glucose from carbohydrates or other macro compounds such as fats and proteins.