UC4-Core-Carrying-out harvest and postharvest operations

SELF-CHECK 4.2-3

MULTIPLE CHOICE: Choose the letter of your answer according to your

knowledge, understanding and experience. Write the letter of your answer on the
answer sheet provided for

1. One of the following is not a quality of fresh fruits and vegetables based on

the chemical or physical characteristics or a combination of the two factors.

a. Visual appearance c. nutritional and food safety

b. Texture/firmness d. price of the product

2. Which of the following is not a cause of food deterioration

a. Growth and activities of microorganism

b. Temperature

c. Insects, parasites and rodents

d. None of the above

3. The following are characteristics of fresh fruits except

a. Skin and flesh color c. absence of defects

b. Uniformity of size and weight d. turgidity

4. A set of principles, regulations and technical recommendations applicable to

the production processing and food transport

a. Good agricultural Packaging

b. Good Agricultural Animal Production

c. Good Agricultural Practices

d. Good Agricultural Production

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ANSWER KEY 4.2-3

1. D
2. D

3. B
4. C

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Title : TASK SHEET 4.2-3

Identify the Characteristics of Quality Harvest

Performance Objectives:

Given the harvested produce, you should be able to identify the quality of
produce according to their characteristics.
Materials /Supplies : bond paper, pencil/ball pen

Tools/Equipment : harvested crops

Steps / Procedures:

1. Prepare all the recording materials
2. Proceed to the work station area
3. Observe the harvested crops
4. Identify the characteristics of quality harvested crops.
5. Record your observation and submit to your 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 4.2-3

Criteria YES NO
DID YOU…

1. Prepare all the required materials needed for
recording .

2. Observe the harvested crops
3. Identify the characteristics of quality harvest crops
4. Record the observations/findings
5. Submit the result to the trainer/supervisor
6. Implement 5’s in the workplace area.

Comments / Suggestions:

______________________________________________________________________

Trainer’s Name:_______________________ Date:_____________

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LO3. PERFORM POSTHARVEST OPERATION

ASSESSMENT CRITERIA:

 Follow postharvest operations based on standard.
 Monitor use of postharvest equipment to avoid damage in crop in ding line

with manufacturer/enterprise procedures
 Handle /pack produce according to variety and destination
 Store and stack crops in cool dry place prior to distribution in line with

enterprise procedures.

CONTENTS:

 Postharvest operations standard
 Handling and packing of produce
 Storing and stacking of produce

CONDITIONS:

The students/trainees must be provided with the following:
 Materials, tools, equipment in performing postharvest 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.3 PERFORM POSTHARVEST OPERATION

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
Read Information Sheet 4.3-1
Information Sheet 4.3-1
Postharvest Operations Answer Self-check 4.3-1
Read Information Sheet 4.3-2
Self-check 4.3-1
Information Sheet 4.3-2 Read and Answer Self-check 4.3-2
Handling, Packing and Storing of Read and Perform Job Sheet 4.3-2
Agricultural Produce

Self-check 4.3-2

Job Sheet 4.3-2
Pack Agricultural Produce

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INFORMATION SHEET 4.3-1
POSTHARVEST OPERATIONS

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

1. Perform postharvest operation of a certain crop

Introduction
In agriculture, 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.

Physical handling can have a drastic effect on the postharvest quality and shelf
life of most harvested fruits and vegetables. For instance, rough handling during
harvesting and after harvesting can cause mechanical injuries which can affect
the postharvest quality and shelf life of harvested fruit. It is therefore important
to know suitable postharvest handling practices needed to maintain the quality
and extend the shelf life of crops for producer in developing countries. Some of
the handling practices which include harvesting, precooling, cleaning and
disinfecting, sorting and grading, packaging, transportation, and storage.

POSTHARVEST ACTIVITY

1. Precooling after Harvest. Precooling minimizes the effect of microbial
activity, metabolic activity, respiration rate, and ethylene production ,
whilst reducing the ripening rate, water loss, and decay,

2. Cleaning or Disinfecting: Proper hygiene is a major concern to all produce
handlers, because of not only postharvest diseases, but also incidence of
food-borne illnesses that can be transmitted to consumers.

3. Sorting and Grading: One of the most important processes in packaging
and marketing of fruit and vegetables is sorting and grading
 Sorting is the removal of rotten, damaged, or diseased fruits from the
healthy and clean ones. The damaged or diseased fruits can produce
ethylene in substantial amounts which can affect the adjacent fruits
 Grading is also the process of categorizing fruits and vegetables on the
basis of color, size, stage of maturity, or degree of ripen

4. Packaging: Packaging is also one of the important aspects to consider in
addressing postharvest losses in fruits and vegetables. It is enclosing food
produce or product to protect it from mechanical injuries, tampering, and
contamination from physical, chemical, and biological sources

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5. Storage: Produce that has very high moisture content and therefore is very
difficult to store at ambient temperatures for a long time. Meanwhile,
storage in the value chain is usually required to ensure uninterrupted
supply of raw materials for processors. Storage extends the length of the
processing season and helps provide continuity of product supply
throughout the seasons

6. Transportation: Transporting harvested crops to the market on such bad
road network and the lack of proper transportation like refrigerated vans
become a big challenge for both producers and distributors

7. Refrigeration Storage: Refrigeration is one of the most effective methods
of preserving the quality of many fruits and vegetables for several days.
Low temperature storage can protect nonappearance quality attributes like
texture, nutrition, aroma, and flavor in many harvested fruits

The importance of post-harvest management is that it has the capability to meet
food requirements of a growing population by eliminating losses, making more
nutritive food items from raw commodities, i.e., fruits and vegetables, and by
proper processing and fortification.

Reference:

1. en.wikipedia.org>wiki>Postharvest
2. shodhnganga.inflibnet.ac.in.jspui.bitstream

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SELF-CHECK 4.3-1

INSTRUCTION: Choose the letter of your answer according to your knowledge
and experience

1. One of the most effective methods of preserving the quality of many fruits

and vegetables for several days.

a. Packing b. refrigeration c. cooling d. storage

2. It is usually required to ensure uninterrupted supply of raw materials for

processors in the value chain

a. Refrigeration b. cooling c. storage d. disinfecting

3. It is one of the important aspects to consider in addressing postharvest

losses in fruits and vegetables.

a. Grading b. packing c. storage d. cooling

4. The major concerns to all produce handlers, because of not only

postharvest diseases, but also incidence of food-borne illnesses that can be

transmitted to consumers.

a. Proper hygiene c. pre-cooling

b. Sorting/grading d. cleaning/disinfecting

5. A direct impact on the quality and marketability of produce, and its shelf-

life, and has become a critical quality attribute in fresh produce retailing.

a. Pre-cooling c. harvesting

b. post-harvest d. refrigeration

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ANSWER KEY 4.3-1

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

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INFORMATION SHEET 4.3-2
HANDLING, PACKING AND STORING OF PRODUCE

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

1. Know how to handle product produce carefully
2. Use appropriate packaging materials for a certain crops

Introduction

The package must protect the produce from mechanical damage and poor
environmental conditions during handling and distribution. ... Because almost
all produce packages are palletized, produce containers should have sufficient

stacking strength to resist crushing in a low temperature, high humidity
environment

PACKING OF HARVESTED FRUITS AND VEGETABLES
 Packaging can serve to protect against contamination, damage and most
importantly against excess moisture loss.  Protect fruits and vegetables
from pathogens.

Post- Harvest Handling

Also includes Good Manufacturing Practices (GMPs)

1. Packing facility sanitation

 Building
 Equipment
 Storage
2. Water quality
3. Worker hygiene
PACKING HOUSE SANITATION

 Proper sorting and culling of product.
 Maintaining detectable free chlorine in wash waters.
 Enforcing good worker hygiene.
 Cleaning and sanitizing equipment.
 Packing House Sanitation

 Excluding all animals from Packing House, especially insects, birds
and rodents.

PACKING FACILITY

 Should be arranged so that product moves to a cleaner area during
each step of processing.

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 Good sanitation & housekeeping should be practiced in the area –
SOPs (Standard Operating Procedures).

 Cleaning supplies should be stored in a separate area.
 Rest rooms should not open directly into processing and packaging

areas.
 Should have adequate lighting and shielded to protect product if

breakage occurs.
 Processing equipment food contact surfaces should be cleaned &

sanitized and done as frequently as necessary.
 Use only food grade machinery lubricants.
 Exposed overhead piping & ducts should be minimized and kept

clean
 Work tables/product preparation surfaces – food contact surfaces: –

Smooth surfaces allow easy cleaning.
 Rough surfaces harbor dirt and microorganisms. – Important to

clean and sanitize AS NEEDED.
 Wash, Rinse, and Sanitize with approved food contact agents.
 Store packing containers away from contamination sources.
 Close doors at night.

WORKER HYGIENE

1. Workers should follow good hygienic practices to protect against
contamination of the product.

2. Workers should receive training in proper food handling techniques, food
protection basics, personal hygiene and sanitary practice

3. Wear clean outer garments
 Change clothing or aprons if coming from the field

4. Maintain personal cleanliness
5. Wash hands thoroughly

 Before starting work
 After each absence from work station
 At any time when hands become soiled.
6. Remove all unsecured jewelry and other objects
7. No eating, chewing or smoking in packing areas
8. Gloves must be intact, clean and sanitary. – Wear hairnets and beard
covers
9. A worker with a health problem that could contaminate food or food
equipment shall be excluded from working with food.

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PACKAGING -It refers to the process of designing, evaluating and producing
packages.
Packaging Material means any materials needed to contain package and/or
ship. Packaging Material means any packaging materials accompanying the
Raw Materials or Intermediate Product during the course of shipment
TYPES OF PACKAGING MATERIALS

1. Plastic. The most common packaging methods in industries is plastic
2. Aluminum is widely used for products such as sodas, beer, canned goods

and animal foods
3. Cardboard. Most products that are packaged in cardboard boxes are first

wrapped in another type of packaging such as bubble wrap or foam
4. Glass
5. Foam.
BEST PACKAGING MATERIALS

1. Cardboard. Cardboard boxes are probably the best known and most used
type of packaging

2. Seal. The best known example of sealing material is plastic film
3. Plastic bags
4. Paper
5. Stuffing materials
6. Bubble wrap
7. Foam foil
DIFFERENT TYPES OF PACKAGING METHODS
1. Anti-corrosive Packaging
2. Pharma Packaging
3. Plastics Packaging
4. Flexible Packaging
FUNCTIOIN OF PACKAGING
1. Attract Buyers Attention
2. Protect goods inside the packaging
3. Be easy to open and use
4. Describe and give info about contents
5. Explain the benefits of the good inside
6. Provide warranty, warnings, and consumer matter information
7. Give value, price, and use indication

P’s of PACKAGING

1. Protection
2. Preservation
3. Promotion

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STORAGE
Storage is an important marketing function, which involves holding and
preserving goods from the time they are produced until they are needed for
consumption. The storage of goods, therefore, from the time of production to the
time of consumption, ensures a continuous flow of goods in the market.

IMPORTANCE OF STORAGE

 at the food level, to permit deferred use (on an annual and multi-annual
basis) of the agricultural products harvested;

 at the agricultural level, to ensure availability of seeds for the crop cycles to
come

FORMS OF FARM STORAGE
1. open
2. semi-open
3. closed storage systems.

 In unfavorable hot and humid climatic conditions almost only
open storage systems are used because the stored produce is still moist
when it is put into storage.

METHODS OF STORING/STACKING PRODUCE
1. Drying
2. Canning
3. Curing and salting
4. Freezing
5. Common storage

STORING GRAINS IN THE WAREHOUSE
1. Prepare grain bins
2. Store quality grain
3. Dry to the right moisture content
4. Improve aeration
5. Control the temperature
6. Keep cool in summer

Reference

1. content.ces.ncsu.edu.packaging-requirements-for-tres.
2. www.slideshare.net.GayaniRasangika.packaging-of-harvest
3. www.packaging-labelling.com>articles.different-types

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SELF-CHECK 4.3-2

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. Packaging a. improve aeration

2. Good sanitation b. use for canned goods and animal food
3. Rest room c. should be cleaned and sanitized
4. Processing equipment d. practice in the area all the times

5. Plastic packaging e. important marketing function
6. Storage f. protect against contamination

7. Aluminum packaging g. common packaging material
h. should not opened directly into processing and

packaging area

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ANSWER KEY 4.3-2

1. C
2. D

3. H
4. G
5. F

6. A
7. B

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JOB SHEET 4.3-2

Title : PACK AGRICULTURAL PRODUCE

Performance Objectives:
Given the available crop you should be able to pack produce

according to market preferences

Materials /Supplies : available produce, packaging materials

Tools/Equipment : plastic crates, weighing scales, storage room

Steps / Procedures:
1. Prepare the necessary tools and materials for packing any available
produce
2. Identify the produce to be packed.
3. Use appropriate packaging materials for a certain crop following
customer’s preferences and requirements.
4. Weigh the produce after packing.
5. Store the packed produce properly
6. Apply 5’s to the tools/equipment after the activity.

Assessment Method:
Demonstration with questioning

Tr Date:___________
ainer’s Name_________________________

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Performance Criteria Checklists 4.3-2

Criteria YES NO
DID YOU…

1. Prepare all materials and tools needed in packing any
available produce?

2. Identify the produce to be packed?

3. Use appropriate packaging materials for identified
crops based on customer’s preferences and
requirements.

4. Record the weight of the produce after packing

5. Store properly the packed produce.

6. Implement 5’s after the activity?

Comments / Suggestions:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

Trainer’s Name: _______________________ Date:________________

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LO4. MONITOR STORAGE PEST AND DISEASES
ASSESSMENT CRITERIA:

 Identify pests based on reference for storage pest and disease
 Log and report identified storage pest and diseases to immediate authority

CONTENTS:
 Storage pests and diseases

CONDITIONS:
The students/trainees must be provided with the following:
 Materials, tools, equipment in monitoring storage pests and diseases
 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.4 MONITOR STORAGE PEST AND DISEASES

Learning Activities Special Instructions
Information sheet 4.4-1 Monitor Read Information Sheet 4.4-1
Storage Pest and Diseases
Read and answer Self-check 4.4-1
Self-check 4.4-1

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INFORMATION SHEET 4.4-1
MONITOR STORAGE PESTS AND DISEASES

Objectives
After reading this information sheet the trainees/students must be able to:
1. Identify storage pests and diseases
2. Monitor storage pests and diseases

Introduction
A storage pest is an insect or other animal that damages or destroys stored food
or other stored valuable organic matter. Insects are a large proportion of storage

Grain storage is a key component in getting your crop to market. If you are
holding over grain from last fall, be sure it is stored properly, and kept cool and
dry. Aside from watching bins for spoilage, moisture, and temperature changes,
make sure you are looking for signs of pest infestation. Seed borne diseases and
insects can easily infest summer-stored grains and cause many problems.

Pest and diseases affect food crops, causing significant losses to farmers and
threatening food security.

Pest is an organism that occurs where it is not wanted (weeds, mosses, and
algaes) or an organism that has detrimental effect on turf (fungi, insects,
mammals and birds.

The main storage pests, apart from rodents, are beetles and moths.
Some pests such as grain borers, weevils and Angoumois grain moths are able to
feed on whole, healthy grains, they are considered primary pests. Secondary
pests such as flour beetles can attack only broken grain, moist and thus soft
grain, grain damaged by primary pests or processed products such as flour.

The main beetle pests of storage are bruchids (e.g. cowpea seed beetles and bean
bruchid), grain borers (e.g. the larger and the lesser grain borers), weevils (e.g.
grain weevils), flour beetles, Khapra beetles and dried fruit beetles.
The larvae and some adult beetles feed in the seeds and grain, leaving them full
of small holes. Sometimes a fine dust is found around the holes, being the
excrements of these beetles. Beetle damage renders grains and seeds unsuitable
for human and, in case of heavy attack, even for animal consumption.

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INSECT PESTS IN STORED GRAINS

1. Lesser grain borer (Rhyzopertha dominica)
2. Rice weevil (Sitophilus oryzae)
3. Rust-red flour beetle (Tribolium castaneum)

4. Warehouse moth (Ephestia sp

Primary insect pests. Insects considered as primary pests of stored products
cause damage to stored grains by directly feeding on the grain at some point in
their lifecycle. .Primary pest species often develop and reproduce very quickly

when the conditions are optimal

COMMON PESTS OF STORED PRODUCE

PEST DAMAGE CONTROL MEASURE
COWPEA BRUCHIDS
Cowpea bruchids Pods should be

(Callosobruchus spp.) are harvested as soon as

the most common and they mature and the

widespread insect pests in seeds sun dried before

storage. Adults are 2 to 3.5 stored in clean beetle-

mm long. They are major proof containers. A

pests of pulses (cowpeas, coating of edible oils or

pigeon peas, soybean, geen of inert clay can prevent

gram and lentils). They further development of

attack both pods in the field bruchids in the stored

and seeds in storage. They seeds.

attack nearly mature and

dried pods. Infested stored

seeds can be recognised by

the round exit holes and the

white eggs on the seed

surface. Post-harvest losses

are highly variable, but

losses can be over 90%

This beetle, also known as Intercropping maize with
cowpeas, and not
the dry bean weevil, is about harvesting crops late

3 to 5 mm long, oval in significantly reduced
infestation by the bean
shape, grey and reddish bruchid (Acanthoscelides

brown with yellowish and obtectus) and cowpea
bruchids
dark patches of hairs on the

wing cases. The wing cases

are short and do not cover

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BEETLES completely the abdomen. Use botanicals or plant
GRAIN BORER This beetle is a major pest of
beans. Attack by this beetle parts to protect stored
often starts in the field.
Female beetles lay eggs on cassava. There are
the ripening pods on the
crop or among stored beans reports in Kenya, that
The larger grain borer is a
serious pest of stored maize the larger grain borer
and dried cassava roots,
and will attack maize on the can be effectively
cob, both before and after
harvest repelled by storing

The rice weevil (Sitophilus cassava or grains with a
oryzae) is a major pest of
rice, maize and other cereals fairly large amount of
in store.
dried lantana or

eucalyptus leaves

RICE WEEVIL Major damage is caused by Harvest on time
MOTH
caterpillars burrowing in the

tubers. Infestations start in

the field. The pest is

transferred with the

harvested tubers to the

potato store, where it can

reproduce and infest other

tubers. This may lead to

total destruction of the

stored crop

Principles of Preventive Storage Protection

1. Choice of variety and selection of healthy seeds
2. Choosing harvest time

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77

3. Drying
4. Sorting and cleaning the produce
5. Storage location
6. Characteristics of storage
7. Storage hygiene
8. Inspecting the storage
9. Fumigation
10. Storage disinfection

STORAGE FUNGI

Storage fungi refer to fungal pathogens that contaminate the grain surface in the
field during harvest and grain transportation or develop on the grain during
storage when conditions are conducive, leading to grain spoilage. Storage fungi
development on the seed leads to seed rotting, reduced quality and nutritional
value, and some fungi produce mycotoxins that are poisonous to humans and
livestock. Grain affected by storage fungi maybe discolored and sometimes may
have a musty odor. Grain with extensive fungal growth may have varied
discoloration including white, pink, black, blue-green/olive colors.

Reference;

1. www.nzdl.org>gsdimod
2. en.wikipedia.org>wiki>storage-pest
3. www.grainscanada.gc.ca.manage.identify.an-insect

DATE DEVELOP: DOCUMENT NO.ACP2-01

AGRICULTURAL CROP JULY 16, 2020 ISSUED BY: Page
PRODUCTION NC II DEVELOPED BY:
TESDA-WNAS 74
CARRYING-OUT HARVEST AND ERLINDA V. FERRER REVISION # of
POSTHARVEST OPERATIONS Instructor
77

SELF-CHECK 4.4-1

INSTRUCTION: Choose the letter of answer according to your knowledge and
experience

1. It refers to fungal pathogens that contaminate the grain surface in the field

during harvest and grain transportation or develop on the grain during

storage when conditions are conducive, leading to grain spoilage

a. Storage microorganism c. storage fungi

b. Storage nematodes d. storage bacteria

2. The pest is transferred with the harvested tubers to the potato store, where it can

reproduce and infest other tubers.

a. Moth b. weevil c. grain borer d. beetles

3. Which of the following can control the attack of moth in a stored grain?

a. Use botanical plant c. intercropping

b. Harvest on time d. all of these

4. A major pest of rice, maize and other cereals in store.

a. Moth b. grain borer c. beetles d. weevil

5. A serious pest of stored maize and dried cassava roots, and will attack maize on

the cob, both before and after harvest

a. Moth b. grain borer c. beetles d. weevil

DATE DEVELOP: DOCUMENT NO.ACP2-01

AGRICULTURAL CROP JULY 16, 2020 ISSUED BY: Page
PRODUCTION NC II DEVELOPED BY:
TESDA-WNAS 75
CARRYING-OUT HARVEST AND ERLINDA V. FERRER REVISION # of
POSTHARVEST OPERATIONS Instructor
77

ANSWER KEY 4.4-1

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

DATE DEVELOP: DOCUMENT NO.ACP2-01

AGRICULTURAL CROP JULY 16, 2020 ISSUED BY: Page
PRODUCTION NC II DEVELOPED BY:
TESDA-WNAS 76
CARRYING-OUT HARVEST AND ERLINDA V. FERRER REVISION # of
POSTHARVEST OPERATIONS Instructor
77

END

DATE DEVELOP: DOCUMENT NO.ACP2-01

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