Learning Area TLE – AGRICULTURAL CROP PRODUCTION Grade Level 9

W2
Quarter 4 Date
I. LESSON TITLE Pre-harvest operations
II. MOST ESSENTIAL LEARNING COMPETENCIES (MELCs) Perform pre-harvest operations
III. CONTENT/CORE CONTENT Maturity indices of some vegetable crops

IV. LEARNING PHASES AND LEARNING ACTIVITIES

I. Introduction (Time Frame: 30mins.)
Last week, you learned about the preparations needed prior to harvesting and the preharvest factors that affect the
postharvest quality of vegetables like cultural operations, mineral nutrition, and climatic factors such as light, temperature
and availability of water. Today, you are going to learn how to determine the maturity of a vegetable thru size, color, and
the time of harvesting.

The picture on the right shows radish As you can observe, radish varies in
harvested from Gulayan sa Paaralan. size, feature and color. Some looks
What do you notice in this newly matured while others seem newly
harvested radish? grown.

Photo source: LPIHS Gulayan sa Paaralan

At the end of the lesson you should be able to:

- determine the maturity of vegetables thru size, color, and the time of harvesting;
- enumerate some vegetables and its signs for harvesting;
- perform pre-harvest operation.

D. Development (Time Frame: 1hr and 30mins)

Learning Task 1. Matching type. Find the right color of the given vegetables in column A from the choices in column B. Write
your answer in your TLE notebook.

A B
___1. cabbage A. purple
___2. squash B. red/orange
___3. cauliflower C. orange
___4. radish D. green
___5. eggplant E. bight green
___6. garlic F. orange/yellow orange
___7. tomato G. white
___8. hot pepper H. red
___9. okra I. reddish purple/white
___10.Carrot J. creamy white

Maturity Indices - Maturity is derived from a Latin word “maturus” which means ripening. It is the stage of fruit
development, which ensures attainment of maximum edible quality at the completion of ripening process. Maturity
indices are also referred as “maturity standards”. Signs can help in determining maturity of vegetables crops. Knowledge
in maturity indices is vital because the market value depends upon the quality of the produce. It is necessary to harvest
vegetables at proper stage of maturity to facilitate proper ripening, distant transportation and maximum storage life.

In addition, the edible part of the vegetable is fully developed in size and color. For example: cabbage must be harvested
when heads are large and solid. Carrots must be harvested when orange shoulder pushes through the soil or ground.
Harvested vegetables over a wide range of physiological stages, depending upon which part of the plant as foods used,
should be considered. For example, small or immature vegetables possess better texture and quality than mature or over-
mature vegetables.
 Table 1. Maturity Indices of Some Vegetable Crops (Vegetable Harvest Guide)
Vegetable Days to Size Color Time of Harvesting
Maturity
1. Broccoli 50-65 6 to 7 across blue-green Harvest before yellow flower buds start to open,
side shoots can be harvested after main head is
removed.
2. Cabbage 60-90 varies in size green, red Harvest when heads are large and solid.
3. Carrot 60-80 3/4 in diameter Orange Harvest when orange shoulder pushes through the soil.
4.Cauliflower 55-80 6 to 8 across creamy white Whiten heads when 2-3 across by carefully tying leaves
over heads.
5. Cucumber 55-65 2-4 long dark green Harvest plants every 2 to 3 days, leave small piece of
Pickling stem attached to fruit.
6. Eggplant 75-90 varies in size purple, white, green Fruit should have shiny finish.

7. Garlic 90 2-3 in white, reddish Harvest when foliage topples over and dries or just before
purple first frost.
8. Lettuce (leaf) 45-60 4-6 long Green Harvest outer leaves, hot weather causes bitterness.
9. Muskmelon 75-100 5-10 in diameter yellow-tan When mature, stem separates easily from melon.
10. Okra 50-65 3 long bright green Harvest frequently to maintain productivity.

11. Onion 100-120 90- varies in size white, yellow, red Harvest when tops fall over and begin to dry.
100
12. Hot Pepper 60-90 1 to 3 inches Red, purple, Harvest when uniformly red.
long yellow, green Use gloves and scissors when harvesting.
13. Sweet 70-90 2 to 4 in green, red, yellow, Usually harvested when green, but can be left on plant
Pepper diameter purple, orange until red, orange, yellow or purple.
14. Potato 90-120 varies in size varies in color Dig when tops turn brown and die.
15. Squash 85-120 varies in size Orange/yellow Harvest when uniformly orange, leave 3-4 inches of stem.
orange
16. Radish 25-40 ½ to 2 in white in color Radishes larger than 2 in diameter are often pithy and
diameter unusable.
17. Snap Bean 50-70 4 to 6 long green, yellow, Harvest when pods are pencil size in thickness.
purple
18. Sweet Corn 70-105 5 to 10 , varies yellow, white, Mature kernels exude milky sap when punctured.
in size bicolor
19. Sweet 100-125 varies in size Gold or orange Harvest just before or after a vine killing frost.
Potato
20. Tomato 70-90 Varies in size red, orange, yellow Harvest when fully ripe for best flavor.
21. Watermelon 80-100 varies in size light to dark green, Harvest when 'belly' turns from white to creamy yellow.
striped

Learning Task 2. Copy and complete the table below. Write the size, color and days of maturity of each vegetable in your TLE
notebook

NAME OF VEGETALBLES SIZE COLOR DAYS TO MATURITY

1.Tomato
2.Carrot
3.Eggplant
4.Okra
5.Cabbage
6.Onion
7.Cauliflower
8.Garlic
9.Squash
10.Radish

Learning Task 3. Analogy. Copy and answer in your TLE notebook.

1. Orange: Carrots - _____________: Cucumber 6. Cauliflower: Creamy white – Broccoli: ______________
2. Okra: Bright green – Eggplant: _____________________ 7. Sweet potato : orange – Pumpkin : _________________
3. Green: Cabbage - ____________: Lettuce 8. ____________: Muskmelon – Yellow: Sweet corn
 4. ____________: Tomato - orange: Squash 9. ____________: Onion – White: Garlic
5.____________: Radish – Cabbage: Green 10. Purple: Eggplant - Reddish purple: _______________

Learning Task 4. Put a check (/) on the first column if the statement describes the right sign for harvesting vegetable crops and
cross (X), if it is not. Copy and answer the table in your TLE notebook.

/or X Vegetables Right signs or time for harvesting

1. Eggplant Fruit should have shiny finish.
2. Onion Harvest when tops fall over and begin to dry.
3. Carrot Harvest when orange shoulder pushes through the soil.
4. Cucumber Pickling Harvest plants every 10 to 20 days.
5. Cabbage Harvest when heads are large and solid.
6. Garlic Harvest when foliage topples over and dries or just before first frost.
7. Hot Pepper Harvest when uniformly orange.
8. Watermelon Harvest when 'belly' turns from white to creamy yellow.
9. Snap Bean Harvest when pods are pencil size in thickness.
10. Potato Dig when tops turn brown and die.

E. Engagement (Time Frame: 1hr and 30mins)

Learning Task 5. Performance Task

INSTRUCTIONS:
With the assistance of a family member, visit a garden area and look for some vegetables that are ready for harvest. Use the
table below in writing your findings. Please take a picture of some vegetables that show signs or indications that they are ready
for harvest.

SAFETY PRECAUTION REMINDERS:

1. Use Personal Protective Equipment (PPE) when visiting your garden. It includes farm boots or rubber shoes, protective hat,
protective suits (long sleeves on top and pants), and hand gloves.
2. Handle tools properly, especially the sharp and pointed ones. Avoid having body contact with the pointed objects.
3. Clean your area before, during, and after the activity.

Name of Vegetables Signs or Indication that Ready to Harvest

1.
2.
3.
4.
5.
Note: You can add additional rows if needed.

RUBRICS
Criteria Proficient (5) Acceptable (4) Beginner (3)
Process Skills Consistently demonstrate Occasionally demonstrate targeted Do not demonstrate targeted process
targeted process skills process skills skills
Accuracy Performs the task with no error Performs the task with at least 1-2 Performs the task with at least 3-5 errors
errors
Safety Follows all the safety practices Follows the safety practices with at Follows the safety practices with at least
as set in the guidelines least 1-2 safety measures not met 3-5 safety measures not met

A. Assimilation (Time Frame: 15mins)

Harvesting fruits and vegetables at their proper stage of maturity is important in attaining their desirable quality as the
market value depends on it. Hence, knowledge of maturity indices, which are the signs and indications of the readiness of the
commodity for harvest, is vital. Observing the maturity indices allow us to harvest vegetables at proper stage of maturity to
facilitate proper ripening, distant transportation and maximum storage life.
V. ASSESSMENT (Time Frame: 15mins)
(Learning Activity Sheets for Enrichment, Remediation, or Assessment to be given on Weeks 3 and 6)

True or False. Write true if the statement is correct and false if it is wrong. Write your answer on a sheet of paper.
____ 1. Maturity is derived from the Latin word “maturus”.
____ 2. It is necessary to harvest vegetables at proper stage of maturity to facilitate proper ripening.
____ 3. Broccoli and cauliflower have the same size.
____ 4. Carrots are needed to be harvested when the orange shoulder pushes through the soil.
____ 5. Watermelons must be harvested when 'belly' turns from white to creamy yellow.

VI. REFLECTION (Time Frame: 10mins)

• 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 https://hortnews.extension.iastate.edu/2004/7-23-2004/vegguide.html

https://www.slideshare.net/DIVYADHARSHINIV/maturity-indices-for-harvesting-fruits
Prepared by: ALEJANDRA RODILLAS RIVERE Checked and GERALDINE M. CONSTANTINO
reviewed by: LOUIE L. FULLEDO