LEARNING TASK 2 Direction: Identify what is being asked. Choose the answer inside the box. 1. The produce should not have physical defects as these could be entrance doors for pathogens that cause rotting. 2. Each produce in the batch should be uniform in size, form, and color. 3. The produce should be harvested right on time to achieve maximum turgidity, color, flavor, and crispness. This can be ensured by asking for information from the supplier. 4. Usually indicated by color and firmness, ripeness or maturity refers to the maximum edible quality of the fruit. Color and firmness are indicators of maturity. 5. Juice content in fruits is directly related to the ripeness of the fruit. 6. Can be checked by measuring the total soluble solids with a refractometer. Ripeness or maturity Uniformity Integrity of shape Juiciness Flavor Freshness​