UC4-Core-Carrying-out harvest and postharvest operations

COMPETENCY – BASED LEARNING MATERIAL

Sector: AGRICULTURE AND FISHERY

Qualification: AGRICULTURAL CROP PRODUCTION NC II

Unit of Competency: CARRY-OUT HARVEST AND POSTHARVEST
OPERATIONS

Module Title: CARRYING-OUT HARVEST AND POSTHARVEST
OPERATIONS

Technical Education and Skills Development Authority
WANGAN NATIONAL AGRICULTURAL SCHOOL
Wangan Calinan, Davao City

HOW TO USE THIS COMPETENCY –

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AGRICULTURAL CROP ISSUED BY: Page
PRODUCTION NC II
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CARRYING-OUT HARVEST AND DEVELOPED BY: REVISION # of
POSTHARVEST OPERATIONS
ERLINDA V. FERRER 77
Instructor

BASED LEARNING MODUL

Welcome to the Module; CARRYING-OUT HARVEST AND POST-HARVEST
OPERATIONS . This Module contains training materials and activities for you to
complete.

The unit of competency CARRY-OUT HARVEST AND POST-HARVEST
OPERATIONS contains the knowledge, skills and attitudes required for
Agricultural Production NC-II. It is one of the Core Modules at National
Certificate Level II (NC II)

You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome there
are Information Sheets, Resource Sheets and References Materials for further
reading to help you better understand the required activities. Follow these
activities on your own and answer the self-check at the end of each learning
outcome. Get the answer key from your instructor and check your work
honestly. If you have questions, please don’t hesitate to ask your facilitator for
assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in
this module because you have:

 Been working for sometime
 Already completed training in this area

If you can demonstrate to your trainer that you are competent in a
particular skill or skills, talk to him/her about having them formally recognized
so you won’t have to do the same training again. If you have qualifications or
Certificates of Competency from previous trainings, show them to your trainer. If
the skills you acquired are still relevant to this module, they may become part of
the evidence you can present for RPL.

At the end of this learning material is a Learner’s Diary, use this diary to
record important dates, jobs undertaken and other workplace events that will
assist you in providing further details to your trainer or assessors. A Record of
Achievement is also provided for land preparation for agricultural , Implement
Post Harvest Program and Implement Plant Nutrition, our trainer to complete
once you completed the module.

This learning material was prepared to help you achieve the required
competency, in. This will be the source of information for you to acquire the
knowledge and skills in this particular trade independently and at your own pace
with minimum supervision or help from your instructor.

In doing the activities to complete the requirements of his module, please be
guided by the following:

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Talk to your trainer and agree on how you will both organize the training under
this module. Read through the module carefully. It is divided into sections,
which cover all the skills, and knowledge you need to successfully complete.

Work through all information and complete the activities in each section. Read
the information sheets and complete the self-checks provided. Suggested
references are included to supplement the materials provided in this module.

Most probably your trainer will also be your supervisor or manager. He/ She is
there to support you and show you the correct way to do things. Ask for help.

Your trainer will tell you about the important things that you need to consider
when you are completing the activities and it is important that you listen and
take notes.

You will be given plenty of opportunities to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way
you will improve both your speed and memory and also your confidence

Talk to more experienced work mates and ask for their guidance.

Use self-check question at the end of each section to test your own progress.

When you are ready, ask your trainer to watch you perform the activities outlined
in this module.

As you work through the activities, ask for written feedback on your progress.
Your trainer keeps feedback/pre-assessment reports for this reason. When
you have completed this learning material and feel confident that you have
had sufficient knowledge and skills, your trainer will arrange an appointment
with a registered assessor to assess you. The results of the assessment will be
recorded in your Competency Achievement Record.

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SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data
or information which is essential in planning training sessions.
Please check the appropriate box of your answer to the questions
below.

CORE COMPETENCIES ( Carry-out Harvest and Postharvest
Operations)

CAN I…? YES NO

 Identify crop maturity according to parameters affecting
physiological and physical indicators

 Verify records of crop agronomic history and reference for
for maturity/

 Remove obstructions from the field for efficient harvesting

 Ready harvesting tools and materials and temporary shed

 Implement appropriate harvesting methods based on
best cultural practices for each crop using suitable tools

 Handle crops according to postharvest treatment

 Harvest crops based on maturity indices and
characteristics affecting harvest quality

 Perform harvesting while observing GAP principles

 Follow postharvest operations based on standards

 Monitor use postharvest equipment to avoid damage to
crop in line with manufacturer/enterprise procedures

 Handle and pack according to variety and destination.

 Store and stack crops in cool dry place prior distribution
in line with enterprise procedures

 Identify pest based on references for storage pest and
diseases

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AGRICULTURAL CROPS NC II
List of Core Competencies

No Unit of Competency Module Title Code

1. Perform Nursery Operations Performing Nursery AFF6101
Operations

2. Plant Crops Planting Crops AFF6102

3. Care and Maintain Crops Caring and Maintaining Crops AFF6103

4. Carry-out Harvest and Carrying-out Harvest and AFF6104

Post-Harvest Operations Post-Harvest Operations

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UNIT OF COMPETENCY: CARRY-OUT HARVEST AND POSTHARVEST
OPERATIONS

CODE : AFF6104

MODULE TITLE : CARRYING-OUT HARVEST AND
POSTHARVEST OPERATIONS

MODULEDESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to perform harvest and postharvest operations of major agricultural
crops including maintaining quality of produce for distribution. This unit also
includes proper use of tools and equipment required to perform the activities.
This unit does not include secondary processing.

NOMINAL DURATION :

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1. Perform pre-harvest operations

LO2. Perform harvesting activity

LO3. Perform postharvest operations

LO4. Monitor storage pest and diseases

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LO1. PERFORM PRE-HARVEST OPERATIONS

ASSESSMENT CRITERIA:
 Identify crop maturity according to parameters affecting physiological
growth and physical indicators
 Verify records of crop agronomic history and reference for maturity
 Remove obstructions from the field for efficient harvesting
 Check records crops to be harvested

CONTENTS:
 Parameters of crop maturity
 Physiological growth and physical indicators
 Obstructions from the field
 Harvesting tools and materials

CONDITIONS:

The students/trainees must be provided with the following:
 Materials, tools, farm implement and simple equipment
 Personal protective equipment

METHODOLOGIES:

 Individual self-paced learning
 Lecture

ASSESSMENT METHODS:

 Written examination
 Interview
 Practical application (demonstration)
 Direct observation

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LEARNING OUTCOME NO.1 PERFORM PRE-HARVEST OPERATIONS

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
Read Information Sheet 4.1-1
Information Sheet 4.1-1 Answer Self-check 4.1-1
Parameters of Crop Maturity Read and Perform Task Sheet 4.1-1

Self-check 4.1-1 Read Information Sheet 4.1-2
Task Sheet 4.1-1
Identif Maturity Indices of the Crops Answer Self-check 4.1-2
Read Information Sheet 4.1-3
Information Sheet 4.1-2 Read and answer Self-check 4.1-3
Physiological Growth and Physical
Indicators

Self-check 4.1-2

Information Sheet 4.1-3
Harvesting Tools and Materials
Self-check 4.1-3

Task Sheet 4.1-3 Read and Perform Task Sheet 4.1-3
Identify Harvesting Tools and Materials

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INFORMATION SHEET 4.1-1
PARAMETERS OF CROP MATURITY

Objectives;
After reading this information sheet the trainees/students must be able to:

1. To know the parameters of crop maturity of a certain crop
2. To identify maturity indices of a certain crop

Introduction:

Maturity of crops generally refers to the attachment of the last stage of the
biological function of the part of a plant or the complete plant. It can also be a
specific stage in the plant life of the fruit which they grow to the maximum size.

TYPES OF CROP MATURITY

1. Physiological maturity: The period when sexually induced reproductive
growth has ceased. The stage of development when a plant part will continue

development even if detached; will continue development even if detached;
mature fruits
2. Harvest maturity: Where the seed, fruit or other economically important

organ of yield has reached a state of “ripeness “and can be removed from the
crop.

The maturity index for a commodity is a measurement or measurements that can
be used to determine whether a particular example of the commodity is mature.

These indices are important to the trade in fresh fruits and vegetables for several
reasons.

Quality: Attributes or characteristics that give a product value as a food

Easy

GROWER HANDLER CONSUMER

Good appearance Good appearance Good appearance

High yield Shelf-life Firmness

Resistant to diseases Firmness Flavor

Easy to harvest Nutritional value

Resist damage

Harvesting at the correct maturity is key Harvesting at the correct maturity is key

to satisfying quality expectations to satisfying quality expectations

Maturity Indices = Harvest Indices

Importance of Maturity Indices

 Sensory and Nutritional Quality

 Use—Fresh market or Processed

 Adequate shelf-life Facilitate marketing—standards

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 Productivity

HORTICULTURAL MATURITY

The stage of development when a plant part possesses the necessary
characteristics for use by consumers use by consumers

PHYSIOLOGICAL MATURITY HORTICULTURAL MATURITY
FRUITS VEGETABLES

Immature Immature
Mature Mature
Ripening over mature
Ripe
Overripe

Maturity index for fruits and vegetables

The principles dictating at which stage of maturity a fruit or vegetable should be
harvested are crucial to its subsequent storage and marketable life and quality.

Post-harvest physiologists distinguish three stages in the life span of fruits and
vegetables:

1. Maturation is indicative of the fruit being ready for harvest. At this point,

the edible part of the fruit or vegetable is fully developed in size, although it
may not be ready for immediate consumption
2. Ripening follows or overlaps maturation, rendering the produce edible, as

indicated by taste.
3. Senescence is the last stage, characterized by natural degradation of the

fruit or vegetable, as in loss of texture, flavor, etc

Skin color:

This factor is commonly applied to fruits, since skin color changes as fruit ripens
or matures. Some fruits exhibit no perceptible color change during maturation,
depending on the type of fruit or vegetable.

Optical methods:

Light transmission properties can be used to measure the degree of maturity of

fruits. These methods are based on the chlorophyll content of the fruit, which is
reduced during maturation. The fruit is exposed to a bright light, which is then

switched off so that the fruit is in total darkness.

Shape:

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The shape of fruit can change during maturation and can be used as a
characteristic to determine harvest maturity. For instance, a banana becomes
more rounded in cross-sections and less angular as it develops on the plant.
above this point.

Size:

Changes in the size of a crop while growing are frequently used to determine the
time of harvest.

Aroma:

Most fruits synthesize volatile chemicals as they ripen. Such chemicals give fruit
its characteristic odor and can be used to determine whether it is ripe or not.
These doors may only be detectable by humans when a fruit is completely ripe,
and therefore has limited use in commercial situations.

Fruit opening:

Some fruits may develop toxic compounds during ripening, such as ackee tree
fruit, which contains toxic levels of hypo glycine. The fruit splits when it is fully
mature, revealing black seeds on yellow arils. At this stage, it has been shown to
contain minimal amounts of hypoglycine or none at all. This creates a problem in
marketing; because the fruit is so mature, it will have a very short post-harvest
life.

Leaf changes:

Leaf quality often determines when fruits and vegetables should be harvested. In
root crops, the condition of the leaves can likewise indicate the condition of the
crop below ground.

Abscission:

As part of the natural development of a fruit an abscission layer is formed in the
pedicel.

Firmness:

A fruit may change in texture during maturation, especially during ripening when
it may become rapidly softer. Excessive loss of moisture may also affect the
texture of crops. These textural changes are detected by touch, and the harvester
may simply be able to gently squeeze the fruit and judge whether the crop can be
harvested.

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PINEAPPLE %Soluble Solids
Maturity
Days 0 7 14 21
6.9 8.3
Shipping green 13.6 8.4 8.5 12.2
¼ color 13.6 12.7
½ color 15.4 13.6 13.7 12.6
Full color
14.0 13.8

15.0 14.2

MANGOSTEEN

Color Index Color of the Fruit
1 Pale yellow green
2 Blotchy pink
3 Pinkish red
4 Maroon red
5 Dark maroon violet
6 Violet black

MANGO
 Fullness of shoulders
 Internal and external color
 Lenticels and hairs on pit Lenticels and hairs on pit
 Starch content
 specific gravity

APPLES

 Days from full bloom
 Time/temp (heat units) from anthesis
 Days from harvest to onset of ethylene production
 Ground color
 Soluble solids content (SSC)
 Flesh firmness and SSC
 Starch disappearance pattern
 Internal ethylene concentration
 Changes in firmness or starch content

Use of Maturity Indices Limitations DATE DEVELOP: DOCUMENT NO.ACP2-01
 Soil conditions
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 Nutrition
 irrigation
 Season
 climate
 Position on the plant
 Pruning
 other cultural practices
 Varieties

Maturity and Fruit Quality
 Know the consequences of harvesting at different stages of
maturity/ripeness on final eating quality.
 Make sure workers involved in harvest, selection are well trained to ID
correct maturity/ripeness

Reference

1. irrect.ifas.ufl.edu>postharvest>Kader-6-Maturation
By: Michael S. Reid

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SELF CHECK 4.1-1

INSTRUCTION: Answer the following questions according to your knowledge and
experience

1. The period when the crops sexually induced reproductive growth has
ceased.

2. A crop that can be harvested when development of locules (jelly) appears.
3. The seed, fruit or other economically important organ of yield has reached

a state of “ripeness “and can be removed from the crop.
4. It is a measurement or measurements that can be used to determine

whether a particular example of the commodity is mature.
5. A crop that can be harvested when the neck and leaf scales dried and

collapse.

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ANSWER KEY 4.1-1

1. Physiological maturity
2. Tomato
3. Harvest maturity
4. Maturity index
5. Onion/garlic

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TASK SHEET 4.1-1

Title: Identify Maturity Indices of Different Crops
Performance Objective: Given a time to go to the vegetable and
agronomic crop area, observe/identify the maturity indices of the crop
present in the area.

Supplies/Materials : bond paper; pencil, bullpen

Equipment/Tools

Steps/Procedure:
1. Proceed to workstation vegetable and agronomic crop area.
2. Prepare your recording materials.
3. Write down all the vegetables and agronomic crops in the area with
their maturity indices.
4. Submit your records to the instructor and /or supervisor.
5. Implement 5’s on the different materials, tools and equipment after
the activity.

Assessment Method:
 Observation with questioning
 Written examination

Trainer’s Name:_______________________ Date:________________

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Performance Criteria Checklist 4.1-1

CRITERIA YES NO

Did you….
1. Identify all the vegetables and agronomic crops
present in the area?
2. Record all the maturity indices seen and
observed in the area?
3. Submit records to the instructor, supervisor?

4. Implement 5’s on the different materials, tools and
equipment after using ?

Comments / Suggestions:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

Trainer’ Name:_________________ Date:________________

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INFORMATION SHEET 4.1-2
PHYSIOLOGICAL GROWTH AND PHYSICAL INDICATORS

Objectives;
After reading this information sheet the trainees/students must be able to:
1. Know the physiological growth of the crop
2. identify physical indicators of the crop

Introduction

The field of plant physiology includes the study of all the internal activities of
plants-those chemical and physical processes associated with life as they occur
in plants. At the largest scale are the processes of plant development,
seasonality, dormancy, and reproductive control.

Role of Crop Physiology in Agriculture
Crop physiology is a type of study in which studies about different process in a
plant that is responsible for the growth, development and production.

 It is important in agriculture as well as agricultural crops because it aims
to “increase the yield” of the plant.

Phases of Cell Growth
1. Cell division -increase the size of the plant cell
2. Cell enlargement- increase the size of the plant cell
3. Cell differentiation – a process during which cells undergoes structural
changes in the cell wall and protoplasm

Physiological Parameters that Influence Plant Growth
1. Fresh and dry weight
2. Root and shoot biomass production
3. Root to shoot ratio
4. Leaf area
5. Grain yield
6. Reproductive index

Importance of Plant Physiology
 The elucidation of the subtle processes that regulate energy metabolism in
green plants
 Photosynthesis and respiration were found to be two related aspects of the
same function-the metabolism of nutrients and energy.

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Physical Features Used to Assess the Maturity of Various Commodity
1. Size

2. Shapea
3. surface characteristics

MATURITY INDICES, HARVESTING AND POST HARVEST HANDLING OF
FRUITS AND VEGETABLES

MATURITY

It is the stage of fully development of tissue of fruit and vegetables only after
which it will ripen normally. During the process of maturation the fruit receives a
regular supply of food material from the plant. When mature, the abscission or
corky layer which forms at the stern end stops this inflow. Afterwards, the fruit
depend on its own reserves, carbohydrates are dehydrated and sugars
accumulate until the sugar acid ratio form
Horticultural maturity
It is a developmental stage of the fruit on the tree, which will result in a
satisfactory product after harvest.

Physiological maturity
It refers to the stage in the development of the fruits and vegetables when
maximum growth and maturation has occurred. It is usually associated with full
ripening in the fruits. Physiological mature stage is followed by senescence.

Commercial maturity It is the state of plant organ required by a market. It
commonly bears little relation to Physiological maturity and may occur at any
stage during development stage.

Harvest Maturity It may be defined in terms of Physiological maturity and
horticultural maturity, it is a stage, which will allow fruits / vegetables at its
peak condition when it reaches to the consumers and develop acceptable flavour
or appearance and having adequate shelf life

Criteria of maturity for harvesting fruits and vegetables Fruit Physical and
Chemical

NAME OF FRUIT PHYSICAL CHEMICAL
Mango Starch content, flesh
Olive green color with color
Banana clear lenticels, shoulder
development size sp. Pulp/peel ratio, starch
gravity, days from fruit
set.

Skin color, drying of

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Citrus leaves of the plant, content
Grapes brittleness of floral ends,
angularity of the fruit, Sugar/acid ratio, TSS
Apple and days from
Papaya emergence of TSS 18-12 Thompson
inflorescence. seedless, 12-14 for
Color break of the skin Bangalore Blue, 14-16
from green to orange, for Anab-e-shahi
size Firmness as measured
Peel color, easy by pressure tester
separation of berries, Jelliness of the seed,
characteristic aroma seed color

Color size

Yellow patch or streaks.

Vegetables are harvested at harvest maturity stage, which will allow it to be at its
peak condition

TIME TAKEN FROM POLLINATION TO MATURITY

VEGETABLES TIME TO HARVEST MATURTY (DAYS)
Ridge gourd 5-6 months
Squash 7-8 months
Okra 4-6 months
Pepper (red stage) 60-70 days
Pumpkin (mature) 65-70 days
Tomato (mature green) 35-45 days
Tomato (red ripe stage) 45-60 days
Peas 30-35 days

Skin color
Loss of green color in citrus and red color in tomato.

Shape, size and flavor

Sweet corn is harvested at immature stage, smaller cobs marketed as baby corn.
Okra and cow pea are harvested at mature stage (pre fiber stage). In chili, bottle
gourd, bitter gourd, cluster beans maturity is related to their size. Cabbage head
and cauliflower curd are harvested before un pleasant flavor.

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Musk melon should be harvested at the formation of abscission layer.
Firmness stage
Cabbage and lettuce should be harvested at firmness stage.

Reference:
1. irrect.ifas.ufl.edu>postharvest>Kader-6-Maturation

By: Michael S. Reid
2. www.asps.org.au>wp-content>uploads>Chapter-11

By: David A. Brummell

SELF-CHECK 4.1-2

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INSTRUCTION: Answer the following questions according to your knowledge and
experience.

1. Which of the following crop that should be harvested at the formation of
abscission layer.
a. Cabbage b. muskmelon c. cauliflower d. broccoli

2. It is harvested at immature stage and smaller cobs
a. White corn b. glutinous corn c. sweet corn d. all of these

3. It is harvested from 4-6 months after planting

a. Squash b. pumpkin c. okra d. bitter gourd

4. It is the state of plant organ required by a market an commonly bears little

relation to Physiological maturity and may occur at any stage during

development stage.

a. Commercial maturity c. horticultural maturity

b. Harvest maturity d. none of these

5. It is harvested when there a color break of the skin from green to orange.

a. papaya b. banana c. citrus d. pineapple

ANSWER KEY 4.1-2

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1. B
2. D
3. C
4. A
5. C

INFORMATION SHEET 4.1-3
HARVESTING TOOLS AND MATERIALS

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Objectives
After reading this information sheet the trainees/students must be able to:
1. Identify tools and materials for harvesting crops
2. Use appropriate tools in harvesting crops

Introduction

Harvesting is the process of gathering a ripe crop from the fields. Reaping is the
cutting of grain or pulse for harvest.

Harvesting is the most labor-intensive activity of the growing season.

HARVESTING is the process when you cut and collect your mature crop from the
field. To get the biggest yield, reduce grain loss, and maintain seed quality, it is
important to harvest at the right time. Harvesting too early or too late leads to

reduced yields and less quality of your seed harvest. This reduces the value
of your crop.

When harvesting a seed crop, you must pay particular attention to ensure that
the harvest produces quality seeds that have strong viability. This is important to

the farmer who will use your seeds because reduced quality seed results
in lower germination and poor crop establishment, which will eventually produce
lower yields at harvest.

Harvesting tools and materials are used in doing the harvesting operations of
different crops.

HARVESTING TOOLS AND MATERIALS

TOOLS/EQUIPMENT USES/FUNCTION
CORN HARVESTER A corn harvester is a machine used on farms to
harvest corn stripping the stalks about one foot
from the ground shooting the stalks through
the header to the ground. The corn is stripped
from its stalk and then moves through the
header to the intake conveyor belt. From there
it goes up the conveying system through a fan
system, separating the remaining stalks from
the ears.

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SUGARCANE HARVESTER A sugarcane harvester is a large piece of
agricultural machinery used to harvest and
partially process sugarcane. The machine,
remains similar in function and design to the
combine harvester. Essentially a storage vessel
on a truck with a mechanical extension, the
machine cuts the stalks at the base, strips the
leaves off, and then cuts the cane into
segments.

The mechanical cotton picker is a machine that
automates cotton harvesting in a way that
reduces harvest time and maximizes efficiency.

COTTON PICKER A bean harvester, also known as a bean
thresher or bean combine, is a threshing
machine which is used to harvest beans. It

mainly consists of a pickup, several beaters,
shakers, one or several fans, elevators,

conveyor belts, a storage bin, and usually a
spreader at the rear

BEAN HARVESTER

The combine harvester, or simply combine, is a
machine that harvests grain crops. The name

derives from its combining three separate
operations comprising harvesting—reaping,
threshing, and winnowing—into a single

process.

RICE COMBINE
HARVESTER

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A carrot harvester is an agricultural machine

for harvesting carrots. Carrot harvesters are
either top lifters or share lifters and may be
tractor mounted, trailed behind a tractor or

self-propelled. The machine typically harvests
between one and six rows of carrots at once

CARROT HARVESTER

Potato harvesters are machines that harvest

potatoes. They work by lifting the potatoes from
the bed using a share. Soil and crop are

transferred onto a series of webs where the
loose soil is sieved out.

POTATO HARVESTER

Coffee Bean Harvester is a machine consisting

of a cutting device of two long horizontal knives
inclined to the rear for cutting bean plants and
a raking device for gathering them into cocks or

windrows

COFFEE BEAN HARVESTER

RICE HULLER A rice huller or rice husker is an agricultural
machine used to automate the process of
removing the chaff (the outer husks) of grains of
rice. Throughout history, there have been
numerous techniques to hull rice. Traditionally,
it would be pounded using some form of mortar
and pestle

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SCYTHE A scythe is an agricultural hand tool for
SICKLE mowing grass or reaping crops. It was largely
replaced by horse-drawn and then tractor
machinery

A sickle is a hand-held agricultural tool with a
variously curved blade typically used for
harvesting grain crops or cutting succulent
forage chiefly for feeding livestock (either freshly
cut or dried as hay

Straight bladed hand shears for fruits and
flowers

STRAIGHT BLADE HAND
SHEARS

Machete is used in harvesting cacao, it is
mounted to a long pole when the cacao plat is
tall.

MACHETE

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FLAIL A flail is an instrument for threshing corn by
hand, consisting of a wooden staff or handle, at
the end of which a stouter and shorter pole or
club, called a swingle or swipple, is hung so as
to swing freely. It separates the grain from their
husks.

Thin curved blade for grapes and fruits

CURVED BLADE SHEARS

Cut and hold hand shears

Clipper for citrus fruits
Pole mounted cut and hold picking shears
Canvas collection sack

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Reference:
1. www.popularmechanics.com>home>tools.review

2. www.pinterest.co.uk.harvesting-tools-equipment
3. www.hunker.com>...>garden Tools & Supplies

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SELF-CHECK 4.1-3

MATCHING TYPE: Match Column A with Column B, write the letter of your
answer on the answer sheet provided for:

COLUMN A COLUMN B

1. Harvesting a. hold and pick fruits
2. Corn harvester b. remove the chuff of the grains
3. Potato harvester c. use in harvesting corn
4. Rice huller d. use for mowing grass or reaping crops
5. Scythe e. lift the potatoes from the bed using share
f. gathering mature or ripe crops

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ANSWER KEY 4.1-3

1. F

2. C
3. E
4. B

5. D

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Title : TASK SHEET 4.1-3

IDENTIFY HARVESTING TOOLS/MATERIALS

Performance Objectives:
Given the harvesting tools you should be able to identify it

according to crops and their uses

Materials /Supplies : bond paper, pencil/ball pen

Tools/Equipment : harvesting tools

Steps / Procedures:
1. Prepare all the recording materials
2. Proceed to the tool room area/ work station area
3. Familiarize the harvesting tools available in the area.
4. Identify it with their function according to the types of crops to be
harvested.
5. Record it and submit to trainer/supervisor.
6. Apply 5’s after the activity

Assessment Method:
Demonstration with questioning

Trainer’s Name: _______________________ Date: ________________

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Performance Criteria Checklists 4.1-3

Criteria YES NO
DID YOU….

1. Prepare all the required materials needed for

recording .

2. Familiarize the available harvesting tools

3. Identify the function of the available harvesting tools.

4. Record and report the result tothetrainer/supervisor

Comments / Suggestions:

______________________________________________________________________

Trainer’s Name: ______________________ Date: ________________

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LO2. PERFORM HARVESTING ACTIVITY

ASSESSMENT CRITERIA:
 Implement appropriate harvesting methods based on best cultural
practices for each crop using suitable tools
 Handle crops according to the postharvest treatment
 Harvest crops based on maturity indices and characteristics affecting
harvest quality
 Perform harvesting while observing GAP principles

CONTENTS:
 Harvesting methods
 Postharvest treatment
 Characteristics affecting harvest quality
 GAP principles in performing harvesting activity

CONDITIONS:
The students/trainees must be provided with the following:
 Materials, tools, equipment in harvesting operations
 Personal protective equipment

METHODOLOGIES:
 Individual self-paced learning
 Lecture

ASSESSMENT METHODS:
 Written examination
 Interview
 Practical application (demonstration)
 Direct observation

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LEARNING OUTCOME NO.2 PERFORM HARVESTING ACTIVITY

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
Read Information Sheet 4.2-1
Information sheet 4.2-1
Harvesting Methods

Self-check 4.2-1 Answer Self-check 4.2-1

Information Sheet 4.2-2 Read Information Sheet 4.2-2
Postharvest Treatment

Read and answer Self-check 4.2-2

Self-check 4.2-2

Job Sheet 4.2-2 Read and Perform Job Sheet 4.2-2

Apply Postharvest Treatment for
Agricultural Crops

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INFORMATION SHEET 4.2-1
HARVESTING METHODS

Objectives
After reading this information sheet the trainees/students must be able to:
1. Know harvesting methods to use in a certain crops
2. Harvest crops according to maturity indices

Introduction

Harvesting is the process of gathering a ripe crop from the fields. Reaping is the
cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper.
On smaller farms with minimal mechanization, harvesting is the most labor-
intensive activity of the growing season.

METHODS OF HARVESTING
1. Manual harvesting
Manual Harvesting means cutting of crops
by using hand tools. For small grains, hand
tools include scythe sickle and cutlass.
Manual harvesting is tedious (Boring) and
labor intensive.

2. Mechanical harvesting
Harvesting is done by using a machine

TIPS TO HARVESTING VEGETABLES

1. Bigger isn’t always better – Many vegetables are at their peak of quality and

tenderness when still immature; salad greens, cucumbers, beans, peas,
potatoes, and turnips
2. Avoid wet weather – Vegetable gardeners know how important it is for

plants to receive regular moisture, but generally it’s a good idea to stay out
of the garden when it’s raining.

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3. Harvest often – Anyone who grows crops with tiny fruit can go from 2
inches to 2 feet in mere days. Therefore, it’s a good idea to stay on top of
harvesting.

4. Frequent harvesting can result in higher quality and better tasting
vegetables, but it can also encourage a larger yield.

5. Use proper tools – For many vegetables, harvesting tools are unnecessary;
beans, peas, lettuce, kale, and so on. Damaged plants provide an entry
point for diseases.

HOW TO HARVEST FRUITS AND VEGETABLES

1. Pick often and small. The biggest harvesting sin gardeners commit is
waiting until produce is too big or too old. This results in produce that is
tough, bitter, or disease

2. Harvest when plants are dry. Harvesting when wet can spread disease,
especially on green beans.

3. Harvest early in the day. Produce tends to be better hydrated in the early
morning. And once you've harvested it, be sure to eat within the next day
or two so you don't squander all that freshness

HOW ARE CEREALS HARVESTED

As soon as the parent plants and their seed kernels are reasonably dry, harvest
can begin. In developed countries, cereal crops are universally machine-
harvested, typically using a combine harvester, which cuts, threshes, and
winnows the grain during a single pass across the field.

HARVESTING RICE

To harvest rice, farmers drain, cut and dry. The first of harvesting is draining the
paddy. Next, farmers cut the plants -- with a scythe or sickle if by
hand -- and transport them elsewhere to be laid out and dried for two or three
days. Rice can be cut by hand or machine

Harvesting the crop on time is very important to maximize yields and grain
quality. Crops harvested too early will have many unfilled and immature grains.
Immature grains break easily when milled and will not germinate when used for
seed. If crops are harvested late, heavy losses will occur through shattering and
bird attacks..

FACTORS TO CONSIDER IN HARVESTING RICE

1. Grain moisture is between 20–22%, which is normally about 30 days after
Flowering

2. 80–85% of the grains are straw- colored

3. Grains in the lower part of the panicle are hard, not soft; and
4. Grains are firm but not easily broken when squeezed between the teeth

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MAXIMIZING GRAIN QUALITY AFTER CUTTING

 Ensuring the panicles do not touch the ground or lay in water
 Minimizing the time the cut panicles remain in large bundles in the field —

thresh within 24 hours of cutting
 Drying the grains as soon as possible after threshing
 Turning or stirring the grains at least once every hour when sun drying to

achieve uniform drying
 Sun drying on tarpaulins or clean drying pads
 Keeping the thickness of the grain layer at 3–5 cm
 Covering the grain on hot days during mid-day to prevent over-heating,

and covering immediately if it starts raining
 Cleaning the grain by repeated winnowing after drying
 Storing the rice in a cool, dry, and clean area — preferably in sealed

containers for seed.

HARVESTING CORN

Corn is the second most important crop in the Philippines in terms of total area
planted and overall value next only to rice. Yellow corn is the most important
corn type in the Philippines, and is primarily used as feed especially for poultry
and swine.

Reference:
1. www.yourarticlelibrary.com>crops>methods-involve

by: Puja Mondal
2. www.knowledgebank.irri.org>postharvest.harvesting

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SELF-CHECK 4.2-1

INSTRUCTION: Answer the following questions according to your knowledge and
experience

1. The most important corn type in the Philippines, and is primarily used as

feed especially for poultry and swine.

a. Glutinous corn b. yellow corn c. white corn d. sweet corn

2. The method of harvesting by cutting the crops using hand tools

a. Manual method c. mechanical method

b. Chemical method d. none of these

3. It is the cutting of grain or pulse for harvest, typically using a scythe,

sickle, or reaper.

a. Threshing b. harvesting c. cutting d. reaping

4. The process of gathering a mature/ripe crop from the fields.

a. Harvesting b. reaping c. threshing d. cutting

5. A harvesting method that uses machine

a. Chemical method c. mechanical method

b. Manual method d. none of these

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ANSWER KEY 4.2-1

1. C
2. A
3. D
4. A
5. D

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Title : JOB SHEET 4.2-1

HARVEST CROPS

Performance Objectives:

Given the area and harvesting tools/materials, you should be
able to harvest crops following the correct maturity indices of the crops
Materials /Supplies : farm with harvestable crops

Tools/Equipment : harvesting tools/container

Steps / Procedures:

1. Prepare all the materials and tools needed for harvesting activity
2. Perform harvest activity for available harvested crops.
3. Use the appropriate materials and tools needed in harvesting crops

according to standard and procedure.
4. Apply TLC to harvested crops
5. Apply 5’s to the tools/equipment after the activity.
Assessment Method:

Demonstration with questioning

Trainer’s Name_________________________ Date:___________

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Performance Criteria Checklists 4.2-1

Criteria YES NO

DID YOU…

1. Prepare all the materials and tools needed for
harvesting activity

1. Use the appropriate materials and tools needed in
harvesting crops according to standard and

2. Harvest crops according to their maturity indices

3. Handle the crops properly to avoid losses and
damage to crops

4. Apply 5’s to the tools/equipment after the activity.

Comments / Suggestions:
______________________________________________________________________

______________________________________________________________________
______________________________________________________________________

Trainer’s: _______________________ Date:________________

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INFORMATION SHEET 4.2-2
POSTHARVEST TREATMENT

Objectives
After reading this information sheet the trainees/students must be able to:
1. Know the importance of postharvest treatment of a certain crop
2. Implement postharvest treatment to a certain crops

Introduction

Postharvest treatments generally consist in cleaning, selecting, grading, and
packing of the fresh produce. However, some crops necessitate
special handling or treatments. Root crops, such as potatoes and some tropical
root crops, may require having their roots cured prior to long-term storage

PRE –HARVEST AND POST- HARVEST

A pre-harvest system may be defined as a system of existing technologies for
agricultural raw materials production. In the system of traditional agriculture
that predominates in developing countries, pre- and post-harvest technologies
are usually of different social and economic structure.

Postharvest handling is the stage of crop production immediately following
harvest, including cooling, cleaning, sorting and packing. ... Postharvest
treatment largely determines final quality, whether a crop is sold for fresh
consumption, or used as an ingredient in a processed food product.

ACTIVITES DURING AND AFTER HARVESTING
1. Sorting
2. Grading
3. Packing
4. Transport of produce to storage or market

All of these actions influence the product quality. It also plays a role whether the
product is transported shortly after harvesting or it stays on the farm for a longer
time, which drastically affects the fruit's quality

MAJOR CAUSE OF CROP DETERIORATION
1. growth and activities of micro-organisms, principally bacteria, yeasts
and moulds
2. activities of natural food enzymes
3. insects, parasites and rodents
4. temperature, both heat and cold
5. time

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Postharvest diseases are major factors that contribute to quality loss of crops
stored at low temperatures for more than 7 days

FACTORS AFFECTING POST-HARVEST LIFE OF CROPS

1. water content
2. respiratory rate
3. ethylene production
4. endogenous plant hormones
5. exogenous factor (microbial growth, temperature, relative humidity and

atmospheric compositions.)

POSTHARVEST TREATMENT

1. Some crops should be washed in cold running water immediately after they
are harvested to remove any soil, dust, or other contaminants and to help
lower their temperature.

2. Pre-cooling after harvest
3. Cleaning or disinfecting
4. Sorting and grading
5. Packaging
6. storage

KEYS PRTOTECTING THE QUALITY OF PRODUCE AFTER HARVEST
1. Temperature
2. Moisture
3. Ventilation

References:

1. www.sciencedirect.com.topics.postharvesttreatment
2. www.ncbi.nlm.nih.gov>pmc>articles>PMC4006172

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SELF-CHECK 4.2-2

MATCHING TYPE: Match Column A with Column B, write the letter of your
answer on the answer sheet provided for

COLUMN A COLUMN B

1. Pre-harvest system a. protects quality of produce after harvest
2. Post-harvest diseases b. good agricultural practices
3. Post –harvest treatment c. contribute to quality loss of the product
4. Ventilation d. pre-cooling after harvest
e. existing technologies from agricultural raw

materials production

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ANSWER KEY 4.2-2

1. E
2. C

3. D
4. A

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Title : JOB SHEET 4.2-2

Apply Postharvest Treatment to Agricultural Crops

Performance Objectives:

Given the harvested produce you should be able to apply
postharvest treatment to a certain crops following the correct procedures
and techniques
Materials /Supplies : harvested crop ,water, rugs

Tools/Equipment : plastic crates, wheel borrow, pail, basin, scissors

Steps / Procedures:

1. Prepare all the materials and tools needed for postharvest treatment
activity

2. Perform postharvest activity for available harvested crops.
3. Use the appropriate materials and tools needed in postharvest

activity of a certain crop according to standard and procedure.
4. Apply appropriate postharvest treatment to any available crops.
5. Apply 5’s to the tools/equipment after the activity.

Assessment Method:

Demonstration with questioning

Trainer’s Name_________________________ Date:___________

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Performance Criteria Checklists 4.2-2

Criteria YES NO
5. Prepare all the required tools and materials for

postharvest treatment are used according to trainer’s
and/or supervisor’s instruction.
6. Conduct pre-operational checks to tools and
materials prior to the activity.
7. Inspect the area before starting the activity.
8. Perform postharvest treatment to a certain crops
available in the area.
9. Check working area after the activity
10. Implement 5’s after the activity.

Comments / Suggestions:
______________________________________________________________________

______________________________________________________________________
______________________________________________________________________

Trainer’s: _______________________ Date:________________

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INFORMATION SHEET 4.2-3
Characteristics Affecting Harvest Quality

Objectives
After reading this information sheet the trainees/students must be able to:
1. Know the importance of quality harvest
2. Identify characteristics of quality harvest

Introduction:

Quality of fresh fruits and vegetables is generally based on the chemical
composition or physical characteristics or a combination of these two factors.
Attributes of interest to the consumers are visual appearance, texture/firmness,
sensory, nutritional and food safety.

Major causes of food deterioration include the following:

1. growth and activities of micro-organisms, principally bacteria, yeasts and
molds;

2. activities of natural food enzymes
3. insects, parasites and rodents
4. temperature, both heat and cold
5. air and in particular oxygen

It depends on materials, tools, machines, type of labor, working conditions etc.
According to Juran. “Quality control is the regulatory process through which we
measure actual quality performance, compare it with standard

CHARACTERISTICS OF QUALITY FRESH FRUITS
1. maturity
2. firmness
3. uniformity of size and shape
4. absence of defects
5. skin and flesh color
6. texture ( turgidity, toughness and tenderness)

CHARACTERISTICS OF QUALITY FRESH VEGETABLES

DATE DEVELOP: DOCUMENT NO.ACP2-01

AGRICULTURAL CROP JULY 16, 2020 ISSUED BY: Page
PRODUCTION NC II DEVELOPED BY:
TESDA-WNAS 49
CARRYING-OUT HARVEST AND ERLINDA V. FERRER REVISION # of
POSTHARVEST OPERATIONS Instructor
77

Quality of fresh fruits and vegetables is generally based on the chemical
composition or physical characteristics or a combination of these two factors.

Attributes of interest to the consumers are
1. visual appearance
2. texture/firmness
3. sensory
4. nutritional
5. food safety

The purpose of this work is to spread the basic concepts of Good Agricultural
Practices (GAP) in order to: guide the production systems towards a sustainable
agriculture and ecologically safe, obtain harmless products of higher quality,
contribute to food security generating income through the access to markets and
improve working conditions of producers and their families.

GAP is a set of principles, regulations and technical recommendations applicable
to production, processing and food transport, addressing human health care,
environment protection and improvement of worker conditions and their families.

Who benefit from the GAPs?
1. Farmers and their families that will obtain healthy and good quality food to
assure their nutrition and nourishment, generating a value added in their
products to access markets in a better way.
2. Consumers that will enjoy better and safe quality food, with sustainable
production.
3. The population in general, that will benefit from a better environment

Good Agricultural Practices (GAPs) are ways that produce growers can prevent
on-farm contamination of fruits and vegetables. GAPs are a new way of thinking
about food safety. Agriculture practices are also use to maximize the farm
produce in different ways and quality production.

Reference:

1. www.fao.org>
2. www.fruitand vegetable.ucdavis.edu>files

DATE DEVELOP: DOCUMENT NO.ACP2-01

AGRICULTURAL CROP JULY 16, 2020 ISSUED BY: Page
PRODUCTION NC II DEVELOPED BY:
TESDA-WNAS 50
CARRYING-OUT HARVEST AND ERLINDA V. FERRER REVISION # of
POSTHARVEST OPERATIONS Instructor
77