TVL-AFA-Agricultural Crops Production

Learning Area Grade Level Twelve

WW4 NC II
Quarter Four Date

I. LESSON TITLE
II. MOST ESSENTIAL LEARNING
COMPETENCIES (MELCs)
Carrying out harvest and postharvest operations (LO 2. Perform harvesting
activity)
2.2 Properly handle crops according to post harvest treatment
2.3 Harvest crops according to maturity indices and characteristics affecting harvest
quality
2.4 Harvest crops while observing Phil GAP principles

III. CONTENT/CORE CONTENT  Handling of harvest

 Phil GAP of harvesting crops
IV. LEARNING PHASES AND LEARNING ACTIVITIES
I. Introduction (Time Frame: 60 minutes)
Presentation

In your previous lesson, you becameome aware of the different methods of harvesting methods which is done
by hands, with the use of tools and equipment. However you also foundind out that tools and equipment used in
harvesting depend on the types of crops to be harvested.
To open up with new topic try to answer the learning task 1.
Learning Task 1: Identification
Direction: Identify what are shown’s in the pictures below.;

1. 2. . 3. 3 4.

Write your answer in a clean sheet of paper.

In this lesson, you will be learned about handling crops according to postharvest treatment ,, and how to handle harvests.

Postharvest Treatment
Postharvest technologies have allowed agricultural industries to meet the global demands of local and large-scale production and
intercontinental distribution of fresh produce that have high nutritional and sensory quality. Harvested products are metabolically active, undergoing
ripening and senescence processes that must be controlled to prolong postharvest quality. Inadequate management of these processes can result in
major losses in nutritional and quality attributes, outbreaks of foodborne pathogens and financial loss for all players along the supply chain, from
growers to consumers. Optimal postharvest treatments for fresh produce seek to slow down physiological processes of senescence and maturation,
reduce/inhibit development of physiological disorders and minimize the risk of microbial growth and contamination. In addition to basic postharvest
technologies of temperature management, an array of others have been developed including various physical (heat, irradiation and edible coatings),
chemical (antimicrobials, antioxidants and anti-browning) and gaseous treatments. This article examines the current status on postharvest treatments
of fresh produce and emerging technologies, such as plasma and ozone, that can be used to maintain quality, reduce losses and waste of fresh
produce. It also highlights further research needed to increase our understanding of the dynamic response of fresh produce to various postharvest
treatments.
Postharvest treatment includes the following:
1. Hot water treatment - is one method that you can use to eradicate, or at least reduce the level of pathogens
particularly bacterial pathogens), in vegetable seed.

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
IV. LEARNING PHASES AND LEARNING ACTIVITIES

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
extended storage
life, and can be easily incorporated during
food formulation and preparation
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
extended storage
life, and can be easily incorporated during
food formulation and preparation
The drying of foods and crops is a major
operation in the food industry, consuming
large quantities of
energy. Dried foods are stable under
IV. LEARNING PHASES AND LEARNING ACTIVITIES

D. Development (Time Frame: 45 minutes)

Learning Task 2: Matching Type
Direction: Match the postharvest treatment in column A with the statement in column B. Write the letter ofas your
answer in a separate sheet of paper.

Column A Column B
1. Hot water treatment a. Done by dipping fruits and vegetables in water with apt
concentration of chemicals
2. Vapor hot treatment b. The Refers to ffast elimination of field heat in prompt after the
harvest of crop
3. Chemical treatment c. Uused to remove, or at least lessen the level of pathogens
particularly bacterial pathogens), in vegetable seed.
4. Best practice in drying d. The treatment consist of stacking the fruits in boxes in a room
which is heated and humidified by injection of steam

5. Pre-cooling treatment e. The drying operation used is either as a primary process for
preservation
6. Cleaning f. Done by hand to remove the fruits and vegetables which are
unsuitable to market or storage 
7. Sorting g. TRefers to the physical removal of dirt and organic matter from
surfaces, using water and a detergent.
8. Mechanical injury h. Injuries that provide entry points for decay organisms and reduce
storage life
E. Engagement (Time Frame: 60 minutes)
Learning Task 3: See and Tell
Direction: Look at the picture, observe carefully and please jot down in a form of narrative report all your
remarks forfrom every image. Use a short bond paper for the 250 words narrative report.

Image #1 Image #2 Image #3 Image #4

Scoring Rubrics
Criteria Score
Substantial and relativeness of content 60
Number of words 30
Neatness 10
Total 100
IV. LEARNING PHASES AND LEARNING ACTIVITIES

A. Assimilation (Time Frame: 60 minutes)

Learning Task 4. Click the Link
Direction: Please watch the you tube video by clicking the link below
https://youtu.be/8mjd95U1_yM
Based onfrom your watched video, please answer the following questions.
1. What was the video all about?
2. What can you say about the two farmers?
3. If you were a farmer, , which techniques will you use? Why?
4. How does handling of harvest affect the crops, the farmer and the consumer?
5. If the harvest is of poor quality, what will be left to the farmer?
6. Is it enough that a farmers knows how to plant crops, but does not know how to handleing harvest? Why do you think
so?

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 of the following seek to slow down physiological processes of senescence and maturation of fresh produce?
a. Handling of harvest
b. Post harvest technologies
c. Inadequate management
d. Optimal post harvest treatment
2. What is the process of post harvest treatment which was developed to control infections of fruit flies in fruits?
a. Vapor heat treatment c. Hot water treatment
b. Chemical treatment d. Pre-cooling treatment
3. Harvest should not be tossed but should be gently laid down in containers with liners. Thise statement is ________.;
a. True c. False
b. Absolutely True d. Absolutely False
4. Which refer to injuries that provide entry points for decay organisms and reduce storage life?
a. Handling of harvest c. Mechanical injury
b. Pre-cooling injuries d. Poor temperature
IV. LEARNING PHASES AND LEARNING ACTIVITIES
5. Harvested products are _____________________, undergoing ripening and senescence processes that must be controlled to prolong
postharvest quality.
a. Hyper active c. hyper tension
b. Metabolically active d. Metabolically tense
Learning Task 6: Enumeration

Direction: List all the possible answers forof the following:

1-4 Kinds of mechanical injury
5-8 Post harvest treatment
9-10 Factors to reduce quality of vegetable

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 LP
Task
Number 1 Number 3 Number 5 Number 7
Number 2 Number 4 Number 6 Number 8

VII. REFERENCES Learning Material , Third Year , Horticulture NC II, Module VII

https://youtu.be/8mjd95U1_yM

https://www.google.com/

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

Teacher II Principal I