TVL-AFA-Agricultural Crops Production

Learning Area Grade Level Twelve

W5 NC II
Quarter Four Date

I. LESSON TITLE
II. MOST ESSENTIAL LEARNING
COMPETENCIES (MELCs)
Carrying out harvest and postharvest operations (LO 3. Perform post-harvest
operation)
TLE_AFAACP9-12CHPO-IIIj-IVa-h-32
3.1 Employ postharvest operations based on standard procedures
3.3 Handle and package according to variety and destination

III. CONTENT/CORE CONTENT  Postharvest operations

- Postharvest procedures
- Handling and packaging of harvest
 I. Introduction (Time Frame: 90 minutes)
Presentation
Good day everyone!
Let us try what you have already know about our new topic by answering learning task 1 and 2.
Learning Task 1: Word Search
Direction: Find all the possible words, vertical, horizontal, cross and back.

C A P T T E N I O R L C Z V T W
H P V B S S E R W M I L H I T A
E U G P O S T H A R V E S T G X
M L L J P G A O L B O A N M G L
I L W H E G R E N T R N Y I N D
C O H I R N T H A N U I N G I K
A C O D A I O A P A N M G O M P
L G E A T M A W A S H I N G A G
T G D R I M H R C O G G G N R N
R O K G O I V O K R G Z E I B I
E W L O N R D M A T N U R D M H
A T M E N T A V G I I A D A V C
S U Z R E N T E I N M F O R X N
U R T T D R Y I N G G I E G L A
P E G A B C D E G Y U R T I I L
I H A N D L I N G T R A T N Y B

he drying of foods and crops is a major

operation in the food industry, consuming
large quantities of
energy. Dried foods are stable under
ambient conditions, easy to handle, possess
extended storage
life, and can be easily incorporated during
food formulation and preparation. The
drying operation is
used either as a primary process for
preservation, or a secondary process in
Learning Task 2: Essay
Direction: Answer the question carefully. Please write your answer in a clean sheet of paper.
1. How did you find the activity?
2. How many words you have searched?
3. From the word you have searched, what do you think is our lesson for today?

Postharvest Operation
Post harvest handling and operations is the stage of crop production immediately following harvest. It varies, with regards on the
type of crops (fruits and vegetable)
Postharvest operation for fruits includes; Postharvest operation for vegetables includes;
1. Harvesting- the process of removal of entire plants or economic parts after 1. Harvesting
maturity. The economic product may be grain, seed leaf, root or entire plant. 2. Pre-cooling
2. Pre-cooling - the rapid removal of heat from freshly harvested vegetables, 3. Cleaning - phases of the post-harvest system during which the impurities
allows the grower to harvest produce at mixed with the grain mass are eliminated
optimum maturity with greater assurance that it will reach the consumer at 4. Trimming-. To remove unwanted, discoloured, rotten and damaged
parts.
maximum quality.
3. Sorting- done by hand to remove the fruits and vegetables that are unsuitable
5. Grading- a post-harvest practice that consists of classifying
to market or storage due to damage by mechanical injuries, insects,
the crops into grades or categories regarding their quality.
diseases, immature, over-mature, misshapen etc. Usually carried
6. Sorting
manually and done before washing
7. Curing- helps in wound healing of harvest and handling injuries through skin
4. Washing – some vegetable should be washed in cold running water
hardening
immediately after they are harvested to remove any soil, dust, or other
8. Sizing
contaminants and to help lower their temperature.
9. Waxing-It gives a fresh glossy appearance which improves the market value
5. Waxing/Chemical treatment- done to reduce the evaporation loss of water
from the fruits and vegetables thereby increasing the storage life.  10. Packaging Storage
6. Sizing – 11. Transportation
7. Packaging – 12. Wholesaler
8. Storage- 13. Transportation
9. Transportation- 14. Retailer
10. Wholesaler – 15. Consumer
11. Restoring, Resizing, Repackaging-
12. Transportation-
13. Retailer –
14. Consumer -

Handling and Packaging of Harvests

Care in harvesting and handling is necessary to preserve subsequent quality of fruits and vegetables, faulty harvesting and rough handling
at the farm directly affect market quality.
Packaging is done for more efficient handling and marketing , greater appeal, more potential life. Packaging requirement vary with
different fruits and vegetables. Packaging cannot improve quality. Hence only best possible produce should be packed. Inclusion of decayed or
damaged produced in bulk or consumer packages may become a source of infection and reduce the sale at the market. Packaging is not a substitute
for refrigeration; packaging combined with refrigeration is the best methods. A good package is aim to protection of product from physical.
Physiological and pathological deterioration   causes throughout storage, transport and market.
Benefits of Packaging
1. serves as an efficient handling units,
2. serves as a good storage unit,
3. protect quality and reduce waste,
4. protect from mechanical damage and moisture loss,
5. provide beneficial modified atmosphere,
6. prevent pilferage,
7. provides service and sales motivation.

The drying of foods and crops is a major

operation in the food industry, consuming
large quantities of
energy. Dried foods are stable under
ambient conditions, easy to handle, possess
D. Development (Time Frame: 30 minutes)
Learning Task 3: Modified True or False
Direction: Write H if the statement is correct and P if incorrect then change the underlined word to make it
right. Write your answer in a clean sheet of paper.
___________1. Preharvest handling and operations is the stage of crop production immediately following harvest.
____________ 2. Post harvest procedures depends on type of crops.
____________ 3. Carelessness in harvesting and handling is necessary to preserve subsequent quality of fruits and vegetables.
____________ 4. Activity done to reduce the evaporation loss of water from the fruits and vegetables thereby increasing the
storage life refers to Cleaning..
___________ 5. A good package is aim to protection of product from physical, physiological and pathological
deterioration.
____________6. Operations done by hand to remove the fruits and vegetables that are unsuitable to market is called sorting.
____________7. Trimming means to remove unwanted, dis coloured, rotten and damaged parts.
___________ 8. Exclusion of decayed or damaged produced in bulk or consumer packages may become a source of
infection and reduce the sale at the market
___________ 9. The rapid removal of heat from freshly harvested vegetables refers to pre-heating.
___________ 10. Packaging is not a substitute for refrigeration; packaging combined with refrigeration is the best methods

E. Engagement (Time Frame: 30 minutes)

Learning Task 4: Blockbuster
Direction: Spell out the word by writing letter in each box. Some letters are give as clues. Copy and write you answer in
a clean sheet of paper.

1. t t

2. c s

3. p a

4. n g
5. r s
A. Assimilation (Time Frame: 90 minutes)
Learning Task 5. Select and Collect
Direction : Select image of postharvest operations for fruits/vegetables, from old books, magazine, or search from
google , then cut and paste to your scrapbook with title “Postharvest Procedures for Vegetables/Fruits “.

Scoring Rubrics
Criteria Score
All l postharvest procedures were exist 50
Picture were properly labeled 25
Resourcefulness and creativeness 25
Total 100
ASSESSMENT (Time Frame: 15 minutes)
(Learning Activity Sheets for Enrichment, Remediation, or Assessment to be given on Weeks 3 and 6)
Learning Task 5: Multiple Choice
Direction : Choose the letter of the correct answer.
1. Which is the stage of crop production immediately following harvest?
A. Harvesting C. Storing
B. Preharvest D. Postharvest
2. _______________ is done for more efficient handling and marketing , greater appeal, more potential life.
A. Sorting C. Waxing
B. Cleaning D. Packaging
3. Which is the process of removal of entire plants or economic parts after maturity?
A. Harvesting C. Storing
B. Preharvest D. Postharvest
4. Which of the following is the purpose of good package?
A. to make harvest safe
B. to make the harvest in good package
C. to make the harvest free from rotten produce
D. to protection of product from physical, physiological and pathological deterioration  
5. the following are benefits from packaging, EXCEPT;
A. serves as an efficient handling units,
B. serves as a good storage unit,
C. protect quality and reduce waste,
D. expose from mechanical damage and moisture loss

Learning Task 6: Enumeration

Direction: List all the possible answer of the following:

1-5 Benefits from packaging
6-10 Materials for packing.

VI. REFLECTION (Time Frame: _________)

 Communicate your personal assessment as indicated in the Learner’s Assessment Card.
Personal Assessment on Learner’s Level of Performance
Using the symbols below, choose one which best describes your experience in working on each given task. Draw it in the column for
Level of Performance (LP). Be guided by the descriptions below:
 - I was able to do/perform the task without any difficulty. The task helped me in understanding the target content/ lesson.
 - I was able to do/perform the task. It was quite challenging, but it still helped me in understanding the target content/lesson.
? – I was not able to do/perform the task. It was extremely difficult. I need additional enrichment activities to be able to do/perform this task.
Learning Task LP Learning Task LP Learning Task LP Learning Task LP
Number 1 Number 3 Number 5 Number 7
Number 2 Number 4 Number 6 Number 8

VII. REFERENCES Agricultural Crops Production: Intermediate; by 3G Elearning FZ LLC, copyright

@2016 by 3G Elearning FZ LLC
Google.com

Prepared by: Jorice B.Hari Checked by: Mary Grace M. Cabili

Teacher II Principal I