TLE - AFA-ACP Quarter 4 - Module 3 Performing Harvesting Activity 10
Development Team of the Module Writer: Jonafher P. Pacuribot Editor: Ma. Roselle S. Fajanilbo Reviewer: Cherrybel P. Gaspar Illustrator: Lomel L. Alvarado Layout Artist: Erbert B. Villareal Management Team: Erleo T. Villaros PhD Esmeralda S. Escobar PhD Estrella D. Neri Milagros F. Bautista PhD TLE - AFA- ACP-10 Alternative Delivery Mode Quarter 4 - Module 3: Performing Harvesting Activity First Edition, 2021 Introductory Message This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue your studies and learn while at home. Activities, questions, directions, exercises, and discussion are carefully stated for you to understand each lesson. Each SLM is composed of different parts. Each part shall guide you step-by-step as you discover and understand the lesson prepared for you. Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will tell you if you need to proceed on completing this module or if you need to ask your facilitator or your teacher’s assistance for better understanding of the lesson. At the end of each module, you need to answer the post-test to self-check your learning. Answer keys are provided for each activity and test. We trust that you will be honest in using these. Please use this module with care. Do not put unnecessary marks on any part of this SLM. Use a separate sheet of paper in answering the exercises and test. Read the instructions carefully before performing each task. If you have any questions in using this SLM or any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Thank you. Published by the Department of Education, SDO AURORA Schools Division Superintendent: Catalina P. Paez PhD,CESO V Assistant Schools Division Superintendent: Danilo M. Jacoba Printed in the Philippines by Department of Education – Region III – Schools Division of Aurora Office Address: Sitio Hiwalayan, Brgy. Bacong San Luis, Aurora Telefax: E-mail Address: [email protected]
1 What I Need to Know This module was designed and written for the learners to help them perform harvesting activity. After going through this module, the learner is expected to: 1. identify harvesting methods based on best cultural practices for each crop using suitable tools; 2. properly handle crops according to postharvest treatment; 3. harvest crops based on maturity indices and characteristics affecting harvest quality; and 4. harvest crops while observing PhilGAP principles. TLE_AFAACP9-12CHPO-IIj-IIIAI-31 What I Know Directions: Write TRUE if the statement about harvesting is correct and FALSE if incorrect. Write your answers on your activity notebook. 1. Hand harvesting usually provides a better-quality product than mechanical harvesting. 2. Hand picking of fruits should be done with utmost care using the appropriate materials for harvesting to avoid bruises and damages on fruits. 3. The use of mechanized machines in harvesting operations increases the output in terms of crops harvested per unit time and the quality of the final product. 4. The harvesting of fruits has not so far been mechanized, not like other crops such as rice, sugarcane, corn and others. 5. The harvesting method to be used is also affected by the area (size of the field) to be harvested.
2 This module will help you acquire about the knowledge, skills and attitude in performing harvesting activity. In this module, it focuses in identifying appropriate harvesting methods based on best cultural practices for each crop using suitable tools, proper handling of crops according to postharvest treatment, harvesting crops based on maturity indices and characteristics affecting harvest quality, and harvesting crops while observing PhilGAP principles. What’s In In our previous lesson, you learned how to identify and prepare the harvesting tools, materials and temporary shed and check sample of records regarding crops to be harvested. Let’s see if you can answer the activity below: Directions: Write the uses of the following tools and materials. Write your answer on your activity notebook. 1. Crates- ___________________________________ 2. Scythe- ___________________________________ 3. Knives -___________________________________ 4. Garden fork - _____________________________ 5. Machete - ________________________________ Lesson 1 Performing Harvesting Activity
3 Directions: Using the semantic web, identify the word/s associated with harvesting by choosing appropriate word or group of words inside the box. Write your answer on your activity notebook. What’s New containers gathering hand picking hand tools harrowing machinery maturity plowing HARVESTING
4 What Is It Harvesting is the process of gathering or picking of harvestable parts of a plant. Moreover, the crop type and expected harvest volume will determine the harvesting method that is to be used. Certain crops are harvested by hand, while others are harvested either manually or mechanically. Hand harvesting usually provides a better quality product than mechanical harvesting. Harvesting by hand is however more time consuming and expensive than mechanical harvesting, and is not always practical or economical feasible. The harvesting method to be used is also affected by the area (size of the field) to be harvested. A farmer might easily be able to harvest half hectare of maize by hand, but it is not possible hundreds or even thousands of hectares. In addition, the market may often dictate the harvesting method. For example, if tomatoes are to be sold on the fresh produce market, harvesting will be by hand in order to ensure that the crop is not damaged. If, however, the fruits are destined to be processed, a certain degree of damage can be tolerated at harvest. The harvesting of fruits has not so far been mechanized, not like other crops such as rice, sugarcane, corn and others. Fruits of fruit-bearing crops are harvested using the hand picking method. Harvesting of fruits should be done with utmost care. Fruits should not be dropped to the ground to avoid damages. They should be picked by hand with the use of the following materials: 1. picking pole with either a bag or basket at the end 2. a pole with a net and a hook at the end called “alaw” by Pangasinenses 3. bamboo basket called “kaing” tied to a rope; this harvesting device is brought by the climber on the tree to place the fruits he picks and with the help of the rope, the loaded basket is laid on the ground 4. boxes and crates with liners 5. In general, these are the three different harvesting methods that take place when harvesting fruits and vegetables. However, it is important to note that it is hard to categorize the different types of harvesting because there can be some overlap. Methods of Harvesting Crops ladder
5 Hand harvesting is harvesting by hand, without the use of any tools. It is typically done using a picking cart or some sort of container to hold the harvest like in harvesting strawberry which uses picking cart and in harvesting carrot which uses containers. There are two different types of carrot harvest that can be done: hand harvest for the fresh market and machine harvest for carrots that will be processed into baby carrots or something of that sort. Hand picking of fruits should be done with utmost care using the appropriate materials for harvesting to avoid bruises and damages on fruits. This harvesting method is typically carried out when harvesting tree fruit, where some sort of clipper (usually specialized for the type of produce being harvested) is used to remove the fruit from the tree, and then the fruit is placed into harvesting containers. Once the harvesting containers are full, the harvested product is transferred to larger bins in the field then transported to the facility. Although this is very common in the harvesting of tree fruit, it is also done to other produce items, such as onion (the non-machine harvesting operation), garlic and row crops. Manual harvesting tends to be slow and is normally done using simple hand tools such as sickles, knives, etc. Therefore, the use of mechanized machines in harvesting operations increases the output in terms of crops harvested per unit time and the quality of the final product. Harvesting machines are designed to suit operations at different scales (small, medium and large scale machines are available for use in the harvesting operations), including the combine harvesters. The use of more efficient harvesting machines contributes to the reduction of postharvest losses. In addition, the reduction of the harvest time is important in areas with several cropping seasons, where early crop establishment can contribute to higher yields for the following crop. The use of adequate equipment, as well as the availability of hire services for harvesting, can make a difference for smallholders who depend on timely delivery of the production. Reapers and harvesters are adapted to different crops and sizes. Various Considerations in Harvesting Vegetables Practices that are critical to managing produce safety and quality during production, harvesting and postharvest handling are identified for the crop grown. 1. Harvest the crop at the proper time of the day. Harvesting time should be done in accordance with commodity requirements. The time of the day when the vegetables are harvested affects the quality of the product. For example, sweet corn should be harvested early in the morning and late in the afternoon. Harvesting after 9:00 am decreases the sweetness because the sugar content is converted to starch. For fruit vegetables, harvesting between 9:00 am and 3:00 pm is advisable. Harvesting the fruits earlier or later in the day causes blemishes which are not observable at harvest but show a day or more after harvest. This is because the peel is turgid and the pressure made on pulling the fruit out cause the blemishes. Harvesting under the rain should be avoided. 2. Harvest vegetables at proper maturity. Appropriate maturity indices should be the bases in determining the harvest time. The most common cause of poor quality 1. Hand Harvesting 2. Harvesting with Hand Tool 3. Harvesting with Machine
6 of harvest is harvesting too early or too late. Produce should be harvested at the proper stage of maturity considering again the purpose and the desire of the consumer. Over maturity will take the vegetable soggy in consistency, fibrous and flat in taste. It also makes the vegetable subject to fast internal breakdown during display or storage. Some vegetables like cucumber, sweet corn, peas, snap beans and asparagus represent other vegetables which pass their best edible stage quickly. Thus, they should be harvested daily or every other day. 3. Harvested vegetables should not be allowed in the sun for a long period of time. Sun exposure can cause injury, especially to leafy vegetables. It enhances high transpiration in products resulting to wilting. When harvesting tomatoes and pepper, it is advisable to put them in the shade and should not be allowed under the blazing sun to avoid a disorder known as sunscald. 4. Preventing injury during harvest. Appropriate harvesting technique should be employed in harvesting to optimize the quality and other desired characteristics of produce during harvest or postharvest phases. During harvesting, care should be followed to avoid inflicting injuries to produce. Bruising or crushing impairs vegetable quality and leads to disease infection. Jostling the tubers during harvesting causes unsightly flapping of the skin (called feathers) in potato. Pick commodity gently and should be laid down on the container carefully, not tossed. The filled container must not be thrown or walked on. Containers used for harvesting should be suitable and clean before use. Liners should be used to protect the produce, particularly when containers have rough surfaces. If the containers are recycled, these should be properly cleaned or discarded accordingly if found unfit for use. Harvested produce should not be placed in direct contact with the soil or floor in the handling, packing or storage areas. Deep piling can cause crushing of the bottom layers. It can also cause “heat up” because the heat of respiration cannot escape from the center and bottom of the pile of vegetables. Suitable tools and equipment (including containers) should be on hand. Thus, there is no substitute for adequate planning, preparation and organization. Each of the personnel should know his job. Impress them on the need for careful handling of the vegetables. Fresh fruits and vegetables that are unfit for human consumption should be segregated during harvesting. Those which cannot be made safe by further processing should be disposed properly to avoid contamination of the uncontaminated produce.
7 What’s More A. Directions: Supply the missing word/s to complete the statements that pertain to the various considerations in harvesting vegetables. Write your answer on your activity notebook. 1. Harvest vegetables at proper ____________. 2. Harvest the ____________ at the proper time of the day. 3. Preventing ____________ during harvest. 4. Harvested vegetables should not be allowed in the sun for ____________. 5. During harvesting, care should be followed to avoid inflicting injuries to ____________. B. Directions: Enumerate five materials for harvesting to avoid fruits from dropping on the ground which will prevent them from damages. Write your answer on your activity notebook. 1. 2. 3. 4. 5. C. Directions: Choose the correct word/s from the choices that is/are being described in the following items below. Write only the letter of the correct answer on your activity notebook. A. deep piling D. sun exposure B. liners E. sweetness C. manual harvesting F. tools 1. It tends to be slow and is normally done using simple hand tools such as sickles, knives, etc. 2. It should be used to protect the produce, particularly when containers have rough surfaces. 3. It can cause crushing of the bottom layers and “heat up” because the heat of respiration cannot escape from the center and bottom of the pile of vegetables. 4. It decreases when harvesting after 9:00 AM because the sugar content is converted to starch. For example, sweet corn. 5. It can cause injury, especially to leafy vegetables and enhances high transpiration in products resulting to wilting.
8 What I Have Learned Directions: Answer the questions briefly. Write your answer on your activity notebook. 1. What are the different methods of harvesting? 2. What are the considerations in harvesting vegetables? Give at least 2 Directions: Make a list of fruits grown in your locality and identify what method is used in harvesting them. Write your answer on your activity notebook. Fruits available in the locality Methods of harvesting 1. 2. 3. 4. 5. What I Can Do
9 Assessment Directions: Read each question carefully. Select the best answer and write its corresponding letter on your activity notebook. 1. Which of the following is NOT an objective in doing some preparations prior to harvesting? A. Find out if there are obstructions in harvesting. B. View the beauty of the field with harvestable crops. C. Determine whether or not the crops are ready to harvest. D. Facilitate harvesting and minimize possible damages to crops at harvest time. 2. Why is there a need to make use of appropriate tools and materials in harvesting? A. To enjoy harvesting B. To facilitate harvesting C. To obtain quality harvest D. To minimize damages to harvests 3. Which of the following tools is not appropriate for harvesting vegetable crops? A. axe B. knives C. pruning shears D. scissors 4. Which of the following may cause injury to the harvest? A. Practice Tender Loving Care in harvesting. B. Toss the harvested crops to the containers C. Use appropriate tools and materials in harvesting. D. Don’t pile the harvest too high because it may cause “heat up” that will cause damage to the harvest. 5. Which of the following is NOT a characteristic of over maturity among vegetable crops? A. Fibrous B. Flat in taste C. Soggy in consistency and has fast internal breakdown during display or storage. D. Not soggy in consistency and has fast internal breakdown during display or storage.
10 Answer Key
11 References Competency Based Learning Material in Horticulture NC II Third Year. Philippines: Department of Education, n.d Crivelli, Megan. 2019. “Harvesting methods of Fruits and Vegetables”. https://www.theproducenerd.com/2019/09/harvesting-methods-fruits- vegetables. February 21, 2021. Department of Education.K-12 Curriculum Guide. AFA Agricultural Crop Production NC II-Grade 10. Updated 2016 Pasig City, Philippines: Department of Education. Food & Agriculture Organization of the United Nations. 2021. “Sustainable Agricultural Mechanization”. http://www.fao.org/sustainable-agriculturalmechanization/guidelines-operations/harvesting/en/. February 21, 2021. Mamaril,Vivencio R., Ph.D. etal. 2017. “Code of Good Agricultural Practices (GAP) for Fruits and Vegetables Farming”.https://members.wto.org/ crnattachments/2017/SPS/PHL/17_2260_00_e.PDF. February 21, 2021. Vegetable Growers News Magazine. May 11, 2015. “Maintain quality during postharvest handling”. https://vegetablegrowersnews.com/news/maintain- quality-during-postharvest-handling/. February 21, 2021.