Acp Ncii Butch Demayo

AGRICULTURAL CROPS PRODUCTION NCII
MODULES
(Unit of Competency 1-4)
ACP NC I UC 2 | [School]
MODULE I
QUALIFICATION : AGRI-CROPS PRODUCTION NC II

UNIT OF COMPETENCY : PERFORM NURSERY OPERATION
MODULE TITLE : Performing Nursery Operation
MODULE INTRODUCTION
This module covers the knowledge, skills and attitudes required in preparing farm tools,
implements, and simple equipment for agricultural farm operations. It also includes basic pre-
operative checking of tools, farm implements and equipment is performed in accordance with
manufacture’s manual and GAP standards; and tools with wear and corrosions are segregated and
treated according to maintenance plan and procedures.
EXPECTED OUTCOME
After completing this module, you be able to:

1.1. Prepared tools, farm implements and simple equipment according work requirements,
1.2. Perform basic pre-operative checking of tools, farm implements and equipment in accordance
with manufacture’s manual and GAP standard.
1.3. Segregated and treated tools with wear and corrosions according to maintenance plan and
procedures.
Lesson 1
PREPARE FARM TOOLS, IMPLEMENTS, AND SIMPLE EQUIPMEMT
Hand Tools
Examples:
1. Bolo is used for cutting grasses and weeds
2. Crowbar is used for digging big holes and for digging

out big stones and stumps.
3. Pick-mattock is used for digging canals, breaking

hard topsoil, and digging up stones and tree stumps.
4. Grub-hoe is used for breaking hard topsoil and pulverizing soil.
5. Spade – is used for removing trash or soil, digging

canals or ditches, and mixing soil media.
6. Shovel - is used for removing trash, digging loose

soil, and moving soil from one place to another and for
mixing soil media.
7. Rake is used for cleaning the ground and leveling

the topsoil.
8. Spading fork – is used for loosening the soil, digging out root crops,
and turning over the materials in compost heap.
9. Light hoe – loosening the soil and digging out furrows for planting.
10. Hand trowel - is used for loosening the soil around the
growing plants and putting small amounts of manure in the soil.
11. Hand cultivator – is used for cultivating the garden

plot by loosening the soil and removing young weeds
around the plant.
12. Hand fork – is used for inter-row cultivator.
13. Pruning shears- is used for cutting branches of

planting materials and unnecessary branches of plants.
14. Axe – is used for cutting bigger post.
15. Knife – is used for cutting planting materials and for

performing other operations in horticulture.
Farm Implements
Examples:
1. Plows. They refer to farm implements used in horticultural operations, either pulled
by a working animal or a tractor.
2. Harrow. They native wooden harrow is made of wood with metal teeth and pulled
by a carabao while the disc harrow is a metal mounted to a tractor.
3. Rotavator. The rotavator is an implement mounted to a tractor used for tilling and
pulverizing the soil.
Equipment
They are used in land preparation and in transporting farm inputs and products.
To used these machineries, highly skilled operators are needed.
1. Hand tractor – is used to pull a plow and harrow in preparing a large area of land.
2. Four wheel tractors – are used to pull disc plow and disc harrow in preparing a
much bigger area of land.
3. Water pumps – are used to draw irrigation water form a source.
Power Tools:
When using power tools read and follow all use and safety instructions:
 Keep them in good working condition, and remember that hot surfaces, spinning
blades, excessive noise, and thrown materials any cause serious injury to the
operator and those nearby.
 Use eye and ear protection, and be sure to keep children, other persons, and pets
away from these tools when in use.
 With electric tools be careful not damage the cord or get things wet, and always
use and store gasoline and other liquid fuels in a safe location and manner.
 Lawn Mower. These are used to cut turf grass.
 Tiller/Cultivator. These are used to break up large areas of

compacted soil and to quickly incorporate soil amendments.
 Lawn Edger. These are used to trim the edge of a lawn of

bed.
 String trimmer. These devices use a heavy string (usually
plastic) on a revolving head trim grass and light plant
material.
 Leafe blower. Gasoline or electric, these use forced air to
push light material
 Electric Clipper/Trimmer/Shears. These are often used to

trim turf grass, hedges and shrubs.
Other Materials, tools, and equipment
1. Water pails – are used for hauling water, manure, and fertilizers
2. Sprinklers – are used for watering seedlings and young plants
3. Wheel barrow – is used for hauling trash, manures, fertilizers, planting materials, and other
equipment.
4. Sprayers – are used for spraying insecticides, foliar fertilizer, fungicides, and herbicides.
LESSON 2
MAINTAIN FARM FACILITIES
INFORMATION SHEET 2.1
Maintain Farm Facility
The most common facility in agricultural is the nursey shed of the greenhouse.
General housekeeping requires that users:
1. Clean worktables and potting benches;
2. Clean floors and benches during and after work;
3. Use compost and trash cans;
4. Replace lids and keep out insect and growth of bacteria; and
5. Clean sinks after each use and limit the amount of soil going down the drains.
In cooperation with the users, the staff should:

- Wash and/or sweep floors of greenhouses and potting areas at least once per week;
- Empty trash and compost cans regularly;
- Sanitize and disinfect work areas as the need arises; and
- Dispose empty bottles or containers of chemicals and unusable materials properly
following the practices in the waste management act.
For productive, cost-efficient, and effective farm facilities, here are activities that you can
immediately implement:
 Schedule a regular clean up at least twice a year. This is also the time to undertake a
general inspection of machines and equipment.
 Schedule clean-up activities twice a month. This includes wiping lighting fixtures and
windows, scrubbing of rest rooms, cleaning and oiling of metal parts of farm tools, and
applying lubricants to the moving parts of machines.
 For regular clean-up, give workers about five minutes daily to tidy up the work
station. The clean-up involves cleaning of the tools, farm implements, machines and
equipment the workers have used.
 Cultivate the habit of collecting waste even before it touches the floor. Provide a
sack or garbage bag in one or two corners of the workplace where you can throw your
garbage.
How to Clean Your Tools

 Use of the shovel, hoe, or even the blades on a hedge trimmer will be a lot easier if
you take a few minutes to knock of the rust off the blade.
 A whetstone in an ideal tool use to keep all of the cutting edges on your garden
tools honed.
 The best way to use the whetstone is to find a way to stabilize the tool that you
want to work on
 Apply lubricating oil to the end f the tool and carefully begin to work the stone
over the blade
 Maintain a 30-degree angle between the stone and the blade to form the ideal
cutting edge for your tool of your tool’s blade.
 In instances where the moving parts of your garden tools
(e.g. pruning shears, and loppers) have frozen in place, like springs
and pivot joints, you should disassemble them carefully.
 Clean and make them free from rust and dirt that keep
the tools form functioning properly.
 Remove stubborn rust with fine steel wool or wire brush.
 Using an old toothbrush with some lightweight lubricating oil is a great way to
work fresh oil into the joints of most garden tools.
 Use medium-grit sand paper to remove rust on larger tools such as shovels, spades,
and hoes.
 When sharpening, try to maintain the original factory bevel or angle. For
pruners, use a whetstone because, it produces a very sharp cutting
edge. Depending on the type of whetstone, apply a few drops of oil
or water to the stone.
 When working with a file, stabilize the blades in a vise or against a solid surface
such as a work bench to avoid injury and ensure an even stroke.
 Always push the file across the blade in a motion away from your body. Move the
file diagonally, so that its cutting teeth are biting into the metal on the tool.
 When sharpening with a file, do not use oil; metal filings will accumulate and clog
the file’s serrations.
 Farm implements like ordinary plow and wooden harrow should be checked
thoroughly before use.
 Loosened\bolts and nuts should be tightened firmly. Disc plow and harrow should
also be lubricated on their moving parts like bearings.
 Tractors should be tuned-up very well by a skilled operator, checking on their oil,
lubricant, fuel, and cooling system.
 Tools that are defective should be separated and fixed immediately to avoid
accident.
Simple Repair and Modification of Tools and Implements
To replace a tools handle:

1. Clamp the tool blade in a bench vise.
2. Remove the handle form the hasp using a drill, hammer, or other tools as needed.
3. Insect the new handle into the hasp.
4. Tighten the handle in the hasp using fasteners. Use a screw and screwdriver to firmly
attch the handle to the tool head.
To fix a leaky hose:
1. Cut through the hose on either side of the bad section using a sharp knife.
2. Attach male and female hose coupling to the cuts ends, following the directions that
come with the couplings. If the new hose fittings don’t slide in easily, try softening
the ends of the hose in hot water or lubricating them with soap or cooking oil.
To fix a broken tooth of rake/fork:
Bring this to the shop and weld the broken portion of the tools. Do the same with the
other tools and implement that need welding.
Installation of Preventive Structure
Below is a table indicating the facilities, physical conditions, possible calamities
or disaster that may occur and the suggested preventive structures or contingency
measures be undertaken.
Facilities Physical Calamities/Disaster Suggested

conditions preventive/contingency
measure
Nursery shed Weak posts Typhoon Put braces
Storage barn Leaking roofing Heavy rains Put water sealant

(vulcaseal)
Farm shop Unsafe windows Thieves/burglars Put grills and heavy-

and doors duty padlocks
Fires Provide fire hydrants
call fire department
Run off Construct drainage
canal
Vicinity fence Dilapidated Astray animal Reconstruct fence
Prepare Farm Facilities and Equipment for Storage

Regarding the preparation of garden tools for long storage, you can adopt some of these
practices:
 Begin by gathering all hands tools and removing any dirt or rust with a wire brush, steel
wool, or light sand paper.
 Sharpen the tools using a file that is made specifically for this task.
 Sand wooden handles with sandpaper and follow up with a coat of paste wax or linseed
oil if necessary.
 Spray all metal parts with a good coat of lubricating oil.
 Store your tools up off the ground and in a dry spot.
 Drain water hoses and hang them in garage.
 Don’t forget about the lawnmower
 Store pesticides out of reach of children and pets.
For proper care and maintenance of farm hand tools and equipment, the following
guidelines should be observed:
1. Hand tools must always be kept dry in a tool rack when they are not in use.
2. Tools should be washed or cleaned before keeping them in the tool rack.
3. The iron parts of tools should be oiled, greased, or painted with coal tar when they are to
be stored for a long time.
4. Defective tools should be repaired immediately.
5. Cutting and digging tools (bolos, scythe, hoes and axes) should be sharpened frequently.
LESSON 3
OBSERVE SAFETY PRECAUTIONS IN HORTICULTURAL FORM OPERATIONS
Safety Precautions in Handling Farm Facilities

Workplace hazard is a major cause of accident, injury, or harm to a worker who performs
such task. These hazards should be the major concern of all who are involved in a certain job or
work.
When undertaking risk management, it is important to distinguish hazard, risk, and
exposure.
o Hazard is the potential for harm, or adverse effect on an employee’s health. Anything
which may cause injury or ill health to anyone at or near a workplace is a hazard.
o Risk is the likelihood that a hazard will cause injury or ill health to anyone at or near a
workplace.
o Exposure occurs when a person comes in contact with a hazard.
Risk Management
Risk management is a four-step process
1. Identify the hazard
The first step in reducing the cause of an accident is hazard identification.
Hazard identification is identifying all situations or events that could cause injury or
illness.
Method for identifying hazards

o Reviewing your worker’s compensation data and checking the incidence,
o Staying informed on trends and developments in workplace health and safety,
o Reviewing the potential impact of new work practices or equipment introduced into the
workplace in line with legislative requirements.
o Considering OHS implications when analyzing work processes or investigating
workplace incidents and ‘near hits’ reports
o Getting feedback form employees who often provide valuable information
2. Assess the risk associated with the hazard

This step involves gathering information and making decisions.
3. Control the risk
the third step in effective risk, management involves establishing and
maintaining systems which give opportunity for regular evaluation and review
procedures.
4. Review the process.
The review system applies to the overall risk management process.
List of possible Hazards in Horticultural Farm Operations
Possible Supervisor Preventative

Possible Harmful
HAZARD Action to Prevent Injury/ Action Students
Effects
Illness Can Take
Handling of farm Wounds/Cuts  Provide necessary safety  Observe safety
tools precautions precautions
Unleveled terrain Falls  Place appropriate safety Observe safety

Cuts signs signs
 Require appropriate PPE Wear PPE
Dust Foreign body in  Provide eye and Wear eye and
eye respiratory protection respiratory
Respiratory effects protection
Fertilizer Skin contact may  Use least hazardous Use PPE
result into allergic product for the task Follow safe working
reaction  Dispense and mix procedures when
Swallowing of chemicals in well handling chemicals
Pesticides pesticides or ventilated areas Clean up spills
inhalation of fumes  Store and label immediately
can lead to head ache, chemicals appropriately
nausea, dizziness,  Ensure the availability
vomiting, poisoning, of First Aid Kit
Fuel loss of consciousness,  Provide emergency
and fatality eyewash
 Provide appropriate
Long-term exposure PPE
may result to chronic  Clean up spills
(ongoing) illness immediately
including cancer
Manual handling Musculoskeletal  Provide mechanical aid Use mechanical aids
(bending, disorders, including  Provide training in safe Seek help when you
reaching, sprains and strains manual handling think a team lift is
stretching, pulling, techniques required
lifting, repetitive  Encourage team lifts Exercise before
motions, awkward starting the work
posture)
Hot or cold Heat rashes, heat  Provide regular rest Be aware of potential
weather conditions cramps, heat stress, breaks hazards during hot or
dehydration, loss of  Provide shade cold weather
fine motor controls,  Re-schedule work if the conditions that cause
sunburn, numbness, weather is extremely illness. Rest and seek
frostbite unfavorable assistance if you feel
 Assess work hours in that heat or coldness
difficult conditions affects you.
 Require worker to wear Wear appropriate
appropriate PPE clothing and take
regular rest.
Handling soil/ Legionnaire’s disease  Minimize dust Follow proper hygiene

Potting mixes  Provide appropriate wear appropriate PPE
clothing PPE
 Observe proper hygiene
Classes of Hazard
Hazards are classified into five different types.
1. Physical – includes floors, stairs, work platforms, steps, ladders, fire, falling objects,
slippery surfaces, manual handling (lifting, pushing, pulling), excessively loud and
prolonged noise, vibration, heat and cool, radiation, poor lighting, ventilation, and air
quality.
2. Mechanical and/or electrical – includes electricity, machinery, equipment, pressure
vessels, dangerous goods, forklifts, cranes, hoist.
3. Chemical – includes chemical substances such as acids or poisons and those that could
lead to fire or explosion, like pesticides, herbicides, cleaning agents, dusts and fumes
from various processes such as welding.
4. Biological – includes bacteria, viruses, molds, mildew, insects, vermin, animals.
5. Psychosocial environment – includes workplace stressors arising from a variety of
sources.
Lesson 4
Handle seeds/planting material
Nursery Establishment
Factors to consider in nursery site selection
1. Area should be flat
2. Area should have a good drainage
3. Area should have access to water source
4. Area should be accessible for transportation
5. Nursery should be near to plantation or production area
Materials needed for the construction of Nursery shed
1. Post
2. Smaller wooden or steel materials for beams
3. Coconut leaves for temporary shade
4. Plastic sheets for green house
5. Strings for lay-outs
6. Steel or wooden benches to hold the seeding trays.

Learning Objectives:
After reading this information sheets, you must be able to determine the different
characteristics of a good seeds.
Seed Propagation is an easy and cheap method of multiplying plants. Many agricultural
plants are commercially propagated by seeds.
Structure of Seeds
A seed is a mature ovule. It consists of an embryo, its food reserves (endosperm,
cotyledon) and the seed covering called testa or seed coat.
Securing Seeds
There are two ways of securing the seeds to be planted:
1. You can buy seed from seed stores in your town or order from reliable seed producers in
the city.
2. You can also produce your own seeds to plant.
Factors to be considered in seed selection:
1. High yielding for economic consideration;
2. High quality in terms of nutrient composition and eating quality;
3. Resistant to insect pests and diseases;
4. Adapted to the local conditions;
5. Viable (high percentage germination0; and
6. Genetically pure.
Types of Seeds
1. Orthodox – seeds that could be kept for longer periods compared with others under
the same environment conditions, provide they are properly dried and stored, e.g.
okra, eggplant, all legumes, etc.
2. Recalcitrant - seeds which cannot withstand drying and should not be permitted to
dry out before planting.
Advantages of Producing Your Own Seeds
 Supply of seeds for your farm is always made available.

 Higher percentage of germination is assured.
 Improvement of quality and quality of the produce is possible.
Disadvantages of Producing Your Own Seeds
 Seed growing is an exacting work.

 It competes with the normal work in the nursery.
 It calls for knowledge of the principles of plant breeding
 It calls for keen observation
 It requires close application of details.
Characteristic of a Good Seeds
1. Seeds must be true to its type i.e. genetically pure, free from admixture and should belong
to the proper variety or strain of the crop and their duration should be according to agro
climatic and cropping system of the locality.
2. Seed should be pure, viable, vigorous and have high yielding potential.
3. Seed should be free from seed borne diseases and pest infection
4. Seed should be clean, free from weed seeds and any inert materials
5. Seed should be in whole and not broken or damage.
6. Seed should be fresh as possible or of proper age.
7. Seed should contain optimum amount of moisture (8-12%).
8. Seeds should have high germination percentage (more than 80%).
9. Seed should germinate rapidly and uniformly.
Why are seed certified?
The purpose of seed certification is to maintain and make available to farmers high-
quality and genetically pure seeds of superior cultivars.
Classes of seeds
Breeder seed – this is the seed of a new variety that the highest purity and is produced,
developed, controlled, and provided directly by breeders or their institutions for further
multiplication.
Foundation Seed – this is the progeny of the breeder seed, produced by trained officers of an
agricultural station in conformity with regulated national standards and handled to maintain
genetic purity and identity of the variety.
Registered seed – this is the progeny of the foundation seed grown by selected farmers, handled
maintain genetic purity and identity, and has undergone field and seed inspections to ensure
conformity with standards.
Certified seed – this is the progeny of foundations, registered, or certified sed, handled to
maintain sufficient varietal identity and purity, grown by selected farmers under prescribed
conditions of culture and isolation, and subjected to field and seed inspections prior to approval
by the certifying agency. Harvest from this class is used for commercial planting.
Official standards for seed certification in Philippines
Factor Breeder Foundation Registered Certified

Pure seed (%) 98 98 98 97
Other varieties (grains/500 g) 0 2 5 10
Weeds and other crop seed (50 0 0 0.05 0.1
Inert matter (%) 2 2 2 3
Red rice (grains/500g) 0 0 1 2
Germination (% Minimum) 80 80 80 80
Moisture content (%) 14 14 14 14
Name:_____________________________________________________ Date: ______________
ACTIVITY SHEET 4.1
Read and analyze the situation. Then answer the question briefly. Situation:
You have enough money to buy certified seeds for your field, but here comes a friend
introducing seed willing to give you free seed. However, the seeds bulk he is giving you for free
is not yet certified. Weeds seeds, crushed leaves and stems are still present there. Which do you
prefer, buy certified seeds or accept your friend’s offer? Explain your answer.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
Self- Check
True or False: Write the word True if the statement is correct and write False if the statement is
wrong. Write your answers on your answer sheet.
1. Good seed should be fresh as possible or of proper age. ____________
2. A seed is a manure fruit. _____________
3. The purpose of seed certification is to maintain and make available to farmers high-
quality and genetically pure seeds of superior cultivars. _____________
4. Recalcitrant are seeds which cannot withstand drying and should not be permitted to
dry out before planting. _________________
5. Seed propagation is an easy cheap method of multiplying plants. ______________

Seed Testing
After selecting your seeds, you must also test the viability of your seeds.
Nearly 50% of the local farmers who engage in small-scale vegetable growing save their
own sed for the next planting season. This can be done provided that the seeds are still; viable
during the planting season. To be sure that the seeds are viable, you have to conduct seed testing
and compute for the % germination.
Purpose of Seed testing
 Discover whether or not the seed is true to its name, except as to variety.
 Ascertain whether or not it has been intentionally adulterated.
 Remove the relative proportions of inert material and of foreign seed.
 Disclose the presence of noxious or other weed seeds.
 Find out the percentage of seed germination.
 Find out the amount of seeds needed to plant in a given area.
 Economize labor and expenses in re-planting.
 Obtain a uniform stand of crops.
Methods of Seed Testing
 Floating in water. A good example for this is the rice grains. All
floating seeds are thrown away for they are empty and are not
going to germinate. This method is also true to vegetable seeds.
 Breaking the seed coat. This method is applied to seeds

that have hard seed coat.
 Winnowing. If you winnow, all the seeds that are blown

away or carried away by the wind are empty.
 Germinating the seeds using the following methods:
 Ragdoll method – use of a piece of cloth as big as a handkerchief. The seeds are placed in
ten (10) rows with at least ten (10) seeds/row.
 Seed box method – one hundred seeds (100) will be sown in rows in a seed box
containing a sterile medium composed of sand, compost and ordinary garden soil (1:1:1
ratio)
 Petri-dish or filter paper method – ten seeds (10) will be sown in each of ten petri-dishes
lined with moistened filter paper.
What is seed germination?

 The transition of seeds from a dormant state to intensive vital activity, as a result of
which the embryo begins growing and a sprout is formed from which young plant
develops; the initial stage of plant ontogeny.
Seed Germination
External Conditions Required in the Germination of Seeds
 Viability or vitality
 Proper amount of moisture.
 Proper degree of temperature and amount of light.
 Suitability of the soil.
Why do some Seeds Fail to Germinate?

 The seeds are in their dormant stage.
 The seed coat is thick and hard.
 The seeds are immature.
 Thee seeds have dead embryo.
 The ground is too dry
 The weather is too cold.
Special Treatment for Some Seeds in Order to Germinate
 By cracking the seed coat.

 By heating
 By better storage facilities.
Determining the Percentage of Germination of Seeds
Below are the rules in computing the % of germination of seeds.
Ruler 1: If you test 100 seeds, the number of seeds germinated is equivalent to the percentage
germination of the seeds.
Example: You tested 100 seeds of eggplant using the rag doll method.
Eighty-five seeds germinated. The % of germination of the seeds then is 85%.
Rule 2. If you test less than or more than 100 seeds use, the formula below in computing the % of
germination of the seeds.
Example: Mr. X tested 125 seeds of hybrid tomato and 105 germinated. What is the % of
germination of the tomato seeds?
No. of seeds germinated

% germination = x 100
No. of seeds tested
105
= x 100
125
Germination = 84%
Rule 3. If you found out that the % of germination of your seeds is below 80, you need to adjust
your seed bulk. Use the formula below in adjusting the seed bulk.
Amount of seeds needed
Adjusted amount of seed = X 100
% germination
Example:
You needed 200 seedlings to plant your garden. You found out that your seeds have only 75%
germination. How many seeds will you sow?
Let: X= the number of seeds to sow or your adjusted seeds.
200
X= X100
75
X= 266.6 or 267 seeds
Name: _______________________________________________ Date:_____________
Self-Check
True or False: Write the word True if the statement is correct and write False if the statement is
wrong. Write your answers on your answer sheet.
1. Seed testing is an analysis of some physical parameters and physiological quality of a

seed lot, based on a small representative sample. _______________
2. Petri- dish method is using a piece of cloth as big as a handkerchief. ____________
3. To get the percent germination of the test seed it is better to determine the number of
seeds to be sown. _____________
4. Seed box method is using medium composed of sand, compost and ordinary garden soil
(1:1:1 ratio)
5. A good seed should have at least 80% germination. _________________
ACTIVITY SHEET 5.1
Let us test your mathematical ability. Compute for germination percentage in the
following problem:
Mr. Juan Dela Cruz tested 150 seeds of his long purple eggplant and there are 110 seeds
which germinated. What is the % germination of his eggplant seeds? Is there a need for Mr. Dela
Cruz to adjust his seeds to sow? If yes, then computer for the amount of seeds he will sow to meet
the 150 seedlings that he needs in his garden.
Task sheet 5.1

Title: Conduct seed testing
Performance objective: With your gained knowledge in this module. You must be able to
conduct seed testing using different methods and determine the percent germination of your
seeds.
Steps/procedure: Prepare your materials and conduct seed testing using different methods
based on your module. List down the important information about your activities. After which,
present your output to your trainer.
 Type of seed/s
 Producer:
 Address:
 Contact #
 Storability Date:
 Number of seed sown:
 Number of seed germinated:
 Percent Germination:
 Solve the Percent Germination Using the formula:
Assessment Method: Portfolio
Methods of Breaking Seed Dormancy
A. Scarification:
Any treatment i.e. physical or chemical that weakness the seed coat, is known as
scarification.
In this method there are various way to break hard seed coat such as:
1. Seeds are either rubbed on a sand paper manually.

2. When seed coat is too hard i.e. of woody nature, the seed coat has to be removing
completely by breaking it. e.g. rubber (havea spp) seed India teak wood seed.
3. Soaking treatment.
B. Temperature Treatment:
1. When the dormancy is due to embryo factor i.e. the seed is incubating at low temp.
2. Some seeds required a brief period of incubation (from a few hours to one five days)
at 40 to 50 °C before germinating at required temp.
3. Hot water treatment is also an effective method of breaking hard-seed ness in
legumes.
C. Light Treatments:
Same seeds do not germinate in dark thus it provides continuous or periodic exposure of
light.
D. Treatments with growth regulators & other Chemicals:
Endogenous dormancy may be due to presence of germination inhibitors.
 Application of low level of growth regulators (i.e. Gibberellins, Cytokinins and Ethylene
etc) may break the seed dormancy.
 Used growth regulators such as gibberellins and kinetics
 Among other chemicals potassium nitrate (0.2%0 and thio – urea (0.5 to 3%)
 For prepare 100 ppm solution of GA3, weigh 100 mg of GA3 & dissolve3 in few drops
of alcohol and make up the final volume (1000 ml) by adding distilled water
 50 ppm kinetin 5 mg dissolved in few drops of alkaline made with sodium hydroxide and
make the final volume 100ml it gives to final conc. of 50 ppm
Information Sheet 6.1
CREATING MEDIA COMPONENTS AND MIXES
Preparing the Growing Media
The best soil for general nursey purpose is a friable loam, rich in humus with a proper
percentage of clay.
Components of growing media:

For loam soil
 1 part loam soil
 1 part manure or decomposed manure
 1 part decomposed rice hull
For clay soil
 1 part clay soil
 2 parts compost or manure
 1 part decomposed rice hull/sieved sand
Growing Media Components and Mixes
Growing Media Photo Advantages Disadvantages

Components and
Mixes
Peat Moss Holds nutrients and May be strongly
water. acidic. May contain
weeds.
Manure Compost Good source if Fresh manure is high

organic matter. in ammonia and can
Usually available burn
Free Variable in
composition. May
contain excess salt
Sand Relatively Low nutrients – and
inexpensive. water- holding
Improves drainages. capacity
(Medium to coarse
grades are best)
Vermiculite Holds nutrients and Compacts when too
water. wet
Supplies potassium.
Provides aeration.
Light weight.
Field Soil Heavy, often contains

Relatively inexpensive. pathogen.
Holds water and Clay soils usually drain
nutrients poorly and are variable
in fertility.
Will crust.
Perlite Provides aeration. Low nutrients- and
Light-weight, sterile, water holding capacity.
and neutral in pH. Does Floats to surface of
not decay. container.
Soil-based Growing Mixes

Advantages:
 Generally, plat nutrition is easier because if the nutrients retained by the soil
 Minor element deficiencies are rare because of minor elements are on the soil exchange
sites.
Disadvantages:
 Difficulty in obtaining good quality soil

 Soil is best stores dry then steam pasteurized before it is used.
 Continuity of soil supply
 Soil based mixes are heavy to handle
 Soil based mixes may be more expensive to prepare properly.
Organic Media Components
Peat
Peat is usually included in a mix to increase the water-holding capacity or to decrease the
light. Peats are classifies into three types:
1. Moss peat – more often called peat moss, is the most common form used in the industry
 Light in weight
 High water holding capacity
 Cation exchange capacity is high on a mass basis, but not on a volume basis
different source.
 Strongly acidic
2. Reed-sedge – peat is derived from the moderately decomposed remains if rushes, coarse
grasses, sedges, reed and similar plants.
3. Peat Humus – is usually derived from reed-sedge or hypnum moss peat and represents as
an advances stage of decomposition. This type of peat is usually dark brown to black ans
has a low moisture-retention capacity.
In organic Media components
Perlite
Perlite is produced by heating igneous rock under high temperatures (1,100 to 1,600 °F). perlite
is a light-weight, sterile, expanded volcanic rock. Unlike vermiculite, it provides no nutrients for
plant growth, but it does provide aeration.
 A very dense aluminum silicate formed when volcanic magma cools rapidly
 Processed at high temperature to expand and to form white, lightweight particles.
 Chemically inert (pH 7.0-8.5)
 Low cation exchange capacity
 Low water holding capacity
Mixing Growing Media
Steps in mixing growing media
1. The most popular is a combination of sand, soil, ricehull and compost in equal
proportion. (1:1:1 ration)
2. Prepare the tools and materials needed
3. Wear Personal protective Equipment.
4. Measure growing media component in equal proportion
5. Mix one part of sand, one part of soil, one part of ricehull and one part of compost in
equal proportion.
Method of Soil Sterilization
1. Burning organic materials on the soil.
A common method of soil sterilization is heating up the soil.
2. Solarization
Solarization, as a method of soil sterilization, uses the sun to heat the soil.
To solarize soil, the soil is converted with clear polyethylene or plastic sheets. The best
time is during the hot season, when there is plenty of sun. the sun heats up the soil
through the plastic and the plastic sheet keeps the heat inside the soil. The sheets should
be left in the fields for 4 weeks.
3. Biofumigation
Soil-borne pests and pathogens can be suppressed by chemical compounds that are
released during decomposition of certain crops. This called biofumigation.
4. Chemical treatment
Treat the soil with chemicals like Formaldehyde, 1 tablespoon per 1 gallon of water.
However, the use of chemicals is not environmentally friendly because chemicals may
kill not only destructive microorganism but also beneficial ones. They are also hazardous
to health when inhaled.
COMPETENCY - BASED LEARNING MATERIAL
Sector Agriculture and Fishery

Qualification Title Agricultural Crop Production
NCII
Unit competency 2 Plant Crops
Module Title Planting Crops
MODULE TITLE: PLANT CROPS
MODULES DESCRIPTOR: This unit of competency covers the knowledge, skill and
attitudes require to Agricultural crops Production NCII efficiently and effectively. It includes
prepare land for planting, conduct field lay-out, dig holes, perform direct seeding, and transplant
seedlings.
Expected Outcomes:
Upon completion of this module, the trainee must be able to:
1. Prepare land for planting
2. Conduct field lay-out
3. Dig holes
4. Perform direct seeding
5. Transplant seedlings
Information Sheet # 1
Lesson 1: SELECT SITE FOR OPLANTING VEGETABLE CROPS
DEFINITION OF TERMS
1. Climate – the average condition in a locality in relation to temperature and
moisture.
2. Weather – the condition of the atmosphere with reference to its pressure
temperature, moisture, the presence of clouds, and the direction and velocity
of the wind at any given moment.
3. Topography – the physical features of the land surface, whether it is sloping
flat; level, or hilly/ mountainous.
Factors in selecting a Site
In selecting land for agricultural use, look for land with the following
characteristics which contribute to its beneficial use:
A. General characteristics of a good farm land

1. Absence of squatters and others prior claimants; land with titles is preferred.
2. Accessibility to or easily reached by motor vehicles, railroad, farm vehicles, river
transportation; near air and sea-ports existing or proposed
3. Near sources of potable and irrigation waters
4. Near markets or sources of food
5. Near schools, churches, and health and medical facilities
6. Fertile soil
7. With level or gently rolling topography
8. Satisfactory peace and order condition
9. Adequate supply of labor, preferably cheap labor, as well as of skilled laborers
including tractor operators and mechanics.
B. Other factors to consider in site selection
1. Topography of the Land

Bone factor to consider in site selection for vegetables production is the
topography of the land. Soil is vital part of the earth. without good soil, no
crops could be grown. Below are pictures of the different topographies of the
land.
Hilly portion of the land could hardly be

reached by irrigation; it is also difficult to till.
Irrigation for crops in the hills mainly depends
on rainfall.
A hilly topography of the land
2. Nears to road and transportation facilities
Vegetables are perishable. They are best liked when they are fresh and of good quality. If the
site is accessible to all forms of transportation, vegetable products are easily transported
without much damage.
3. Availability of water supply
All parts of the plant need water. No plant will survive without water. Water is essential
factor in the production of vegetables crops. Water dissolves plant nutrients in the soil to be
supplied to the different parts of the plant. Plants can be classified according to their water
requirements, such as hydrophytes, mesophytes and xerophytes.
The amount and distribution of rainfall throughout the year also have significant affects on
production. For plants grown from seed production water is vital during the time of
fertilization.
4. Climatic requirements
The climate is mainly governed by (a) temperature (b) water, and (c) light.
Three basic temperatures necessary for the germination and growth of each plant species:
1. Minimum temperature limits of the growth of plants
2. Maximum temperature wherein the plants can still survive
3. Moderate temperature which is between the maximum and the minimum temperature which will
make the plants grow fast.
Temperature affects some vital processes inside the plant like photosynthesis, respiration,
absorption f water and minerals and in the germination of seeds. Enzymes which speed up these
processes are affected by temperature.
Water serves as a solvent. Nitrogen, phosphorus, potassium, and the other food elements cannot
be taken up by the plant unless there is water in the soil, serving as a solvent for the plant food
which, I in the form of solution, is absorbed by the roots.
Light affects the growth of crop plants mainly through affecting (1) their structural development,
(2) their food production, and (3) the time required of certain species of varieties to produce
seeds.
Climate and It’s Relation to Crop Production
 Climate affects crops and crop production
 It affects respiration, assimilation, photosynthesis, and other physiological processes in
plants.
 A dry climate favors the growth of vegetative leaf formation.
Climate is also important in the growing of seedlings and cutting because moisture
favors the development of roots and water is essential for cell growth.
Factors Affecting Climate
1. Latitude – the distance north or south of the equator. As a rule, the father a region is
located form the equator, the cooler is its climate.
2. Altitude – an elevation above sea level. In higher elevation, the temperature is lower that
at sea level.
3. Mountain ranges – affect wind and humanity.
4. Ocean currents – affect the temperature of neighboring areas.
5. Vegetation – more forest and vegetation are like clouding in a given local
Land Preparation
The objective of land preparation is to break and pulverize the soil and put it into conditions
favorable for the reception of the planting materials. It involves the following operations:
1. Clearing the Land
The removal of nay material which obstructs or makes subsequent cultural
operations difficult is clearing the land. It involves the removal of weeds, stubbles, and
heavy trashes using appropriate tools.
Steps in Clearing the Land

 Collection of useful forest products
 Marking of trees which should be left standing on the land
 Burning of stubbles and grasses
 Collecting and burying of unburned materials
2. Plowing
This is a horticultural tillage operation that is used to break the soil, usually 15
centimeters deep, purposely to incorporate organic matter.
Objectives of plowing
a. Give proper soil aeration

b. Allow the easy penetration of water.
c. Make the soil favorable for the growth of seed and plants.
d. Incorporate organic matter into the soil.
3. Harrowing
Harrowing can be best achieved if the soil
is properly pulverized. It is done 2-3 times
depending upon the soil condition.
Objectives of Harrowing:
a. Level the soil.
b. Prevent the growth of weeds by
turning under the soil.
c. Allow proper decomposition of
organic matter.
Relation to plowing
The first harrowing is followed by the second plowing. The second plowing. The second
plowing is followed by another harrowing. The spaces where water air present in the soil are
dependent on the soil texture. An example id sandy soil that has larger but fewer pores than clay
soil has more pores because of smaller particles and more surfaces, it can hold water better than
sandy soil.
Importance of Thorough Land Preparation

The benefits derived from thorough land preparation are as follows:
 The soil moisture is conserved.
 The growth of weeds is controlled.
 The soil is loosened, thus allowing free circulation of air.
 The rate of decomposition of animal waste and plant residues is faster.
Steps in Land Preparation

1. Clearing – this is done by cutting all vegetation present in the area. Gathering all plants
stumps.
2. Plowing – this is done by stirring the soil to make it more friable, It is carried out with the
use of disc or mold board plow.
3. Harrowing – this is done in alteration with plowing to improve soil tilth.
4. Furrowing – this activity is done to facilitate the planting rows of the crop.
5. Digging of Holes – this is done to facilitate the planting of seedlings which are good for
transplanting as in plantation crops and other selected vegetable transplants.
The following are samples for transplanted plants:
1. Tomato
2. Mango
3. Coffee
4. Eggplant
5. Lettuce
6. Pechay
7. Durian
8. Santol
9. Pepper
10. Rice
The following are samples for direct seeded plants:
1. Radish
2. Pole sitao
3. Corn
4. Ampalaya
5. Squash
6. Cucumber
7. Upo
8. Patola
9. Carrots
10. Peanuts
Soil land preparation for transplanting needs to be as intensive as for seeding but the finer the
preparation the easier will be the subsequent operations such as weeding. Prior to transplanting
recommended fertilizers are place in a band along the rows and \covered with soil. In this way,
the plants will be readily provided with an available source of nutrients.
Other tools for land preparations
Garden hoe Round nose shovel
Square nose shovel mattock / pick axe

Factors affecting proper land preparation
1. Existing vegetation
2. Soil type
3. Resources
4. Climate
5. Topography/ location
Soil Tillage
Soil tillage is a method of soil preparation for seedbed preparation, sowing or
transplanting, and for crops growth.
Types of soil tillage

Conventional tillage
The cultivation of the soil using plow, harrow and other farm tools or mechanical
implements to prepare the field for crop production.
Advantages
1. Destroys pests shelters and disrupts their lifecycles
2. Exposes pests to predators and unfavorable conditions
3. Distributes soil nutrients throughout the soil
4. Aerates the soil
5. Controls weeds
6. Makes other farm cultural practices easier to undertake
Disadvantages
1. Destroy the soil cover and its structure
2. Enhances soil erosion
3. High moisture loss
4. Disrupts the lifecycle of beneficial soil organism
5. Needs more labor cost for the soil preparation.
Conservation tillage
The planting or sowing in the previous crop’s residue that are purposely left on the soil
surface.
Advantages
1. Conserves water. The mulch reduces water to prevent evaporate.
2. Reduces erosion because the topsoil is the protected.
3. Reduces soil compaction.
4. Protects impact from rain and wind.
5. Improves the soil condition.
6. Natural enemies have places to stay.
7. Lessens the overall production cost.
Disadvantages
1. Needs a through understanding of the concept and requires careful farm management
practices to be successful.
2. Most soil pests populations are increased.
3. Weeds compete with the main crops.
4. High tendency of a carryover of the insect pests and diseases from the crop residues.
5. Organic matters are n ot evenly distributed or are concentrated at the topsoil.
6. It needs patience and waits a longer time to have an excellent soil.
Methods of conservation tillage
 Zero tillage (non-till, minimum tillage, or direct seeding). A system where the soil is not
disturbed between harvesting one crop and planting the next.
 Ridge tillage. A specific form of no-till wherein a new crop is planted on pre-formed
ridges or hills or bunds from those of the previous crop.
 Mulch tillage (stubble mulch tillage). Any system that ensures a maximum retention of
crop residues (30% or more) on the soil surface.
Procedure in Collecting Soil Samples
Soil is defined as the loose and friable material of the earth surface for plants to grow.
Soil Sampling
Soil sampling is also one of the most important steps in a sound crop fertilization program. Poor
soil sampling procedures account for more than 90 percent of all errors in fertilizer
recommendations based on soil tests.
A good soil testing program can be divided into four operations:
1. Taking the sample
2. Analyzing the sample
3. Interpreting the sample analyses
4. Making the fertilizer recommendations.
Soil Sampling and Soil Analysis
Soil sampling and soil analysis are important to determine the pH level of the soil and the
nutrients present in the soil. Results of the soil analysis will be the basis for fertilizer application.
Pre-sample Preparations
 Identify/Locate Soil Sampling Sites

 Fill out field data sheet
 Prepare sampling jars
Clean Soil Sampling Equipment
 Put on gloves, rinse gloves with clean water

 First scrub equipment with sparkleen
 Rinse with clean water (3X)
 Rinse with acetone
 Rinse with hexane
Soil Sampling Steps
Fill in the “Location Information” box on the Field Data Form
Thoroughly clean all sampling equipment (dredge, mixing tray

spoon, etc.) with metals-free soap and de-ionized water prior to
sampling at each site. Where analyses require, use chemical
solvents such as hexane and acetone to ensure all residues are
dissolved from equipment surfaces.
Soil samples should be collected using a stainless-steel core sampler, trowel

or shovel.
Collect ten sub-samples between 1 and 30cm below surface.
Samples are collected in a stainless-steel tray and stirred into a

homogenous mixture.
Samples are then placed into one or more separate glass jars.
Ensure the waterproof label on the container includes the sampling site
number, date of sampling, type of sample (soil), and name of project.
Also ensure that the label is securely fastened to the jar.
Complete a final check to ensure that the data sheet has been completed
and that all required samples have been collected and are properly labeled.
Immediately place collected sediment samples in a cold, dark cooler.
Final Checks
Ensure that field data sheet has been completed.
Laboratory Activities after soil sampling
1. Air drying
After collection from the field air dry the soil samples to reduce the moisture
content (MC). Avoid sun drying that may alter the nutrient content of the sample
particularly nitrogen.
2. Soil pulverizing
Pulverize the soil samples after air drying for easy dilution during analysis.
3. Soil Sieving
Sieve the soil samples to eliminate foreign materials.
4. Packaging of material
Packed soil samples with thicker plastic bag or preferably polyethylene material.
5. Labelling
Label each sample for easy identification and make sure that the label is water
proof.
Lesson 2. Conduct Field Lay out
Information Sheet # 2.1

Laying out of orchards
Any method of layout should aim at providing maximum number of trees per hectare, adequate
space for proper development of the trees and ensuring convenience cultural practices.
The various layout systems used are the following:
a) Vertical row planting pattern
1. Square system: in this system, trees are planted on each comer of a square whatever may
be the planting distance.
2. Rectangular system: in this system, trees are planted on each corner of a rectangle. As
the distance between any two rows is more than the distance between any two trees in a
row, there is no equal distribution of space per tree.
b) Alternate row planting pattern

3. Hexagonal system: In third method, the tree are planted in each corner of an equilateral
triangle. This way six trees from a hexagon with the seventh tree in the centre. Therefore,
this system is also called as ‘septule’ as a seventh tree is accommodated in the centre of
hexagon.
4. Diagonal or quincunx system; this is the square method but with one more plant in the
centre of the square. This is will accommodate double the number of plants, but does not
provide equal spacing.
5. Triangular system: the trees are planted as in square system but the difference being that
those in the even planted as in square system but those in the odd rows instead of
opposite to them.
6. Contour system: is generally followed on the hills where the plants are planted along the
contour across the slope.
Sample Problems and Solutions regarding Planting systems
1. Using a 9m x 9m planting distance, how many coconut seedlings can be planted in a5-
hectare area (500m long and 100m wide) using the (a) square system? (b) quincunx
system? Which system will have more population per hectare? Given: L = 50 m W = 100
m PD = 9m (l) x 9m (w)
Solution:
Square Method
= A/S2
= (500 m) (100m) / (9m) (9m)
= 50,000 m2/81m2
= 617.28
617 coconut seedlings
Quincunx method
= A/S2 + [(L/l)-1] {W/w)-1]
= 617.28 + [(500m/9m) – 1] [(100m/9m)-1]
= 617.28 + (54.56) (10.11) = 617.28 + 551.66=1168.94
1169 coconut seedlings
Planting distance
The minimum vertical distance between any two trees or plants is referred as the planting
distance and this varies depending upon many factors. The principles in deciding the planting
distances are the following
1. Trees when fully grown, the fringes of trees should touch each other but the branches
should not interlock.
2. Trees root will spread over a much larger area top and there should be proper room for
the roots to feed without competition.
Factors which decide the planting distance are the following.
1. Kind of fruit trees – mangoes are plated at a distance of 10m x 10M, guavas at a distance
of 5m X 5m while papayas are planted at a distance of 2m x 2m.
2. Rainfall - \wider spacing should be given in low rainfall areas than the high rainfall areas
for a kind of tree.
3. Soil type and soil fertility – in heavy soils less spacing should be given because the top
and root growth are limited.
4. Rootstocks – trees of the same variety grafted on different root stocks will grow to
different sizes and as such require different planting distances. eg. Apple
5. Pruning and training – trees trained on head system requires closer spacing than the other
type of training system.
6. Irrigation system
In general, if the spacing is too wide, it is obvious that the yield per unit area would be greatly
reduced.
The total number of trees per hectare for various important horticultural crops under a) square b)
hexagonal and c) triangular system ting are given below:
Crop Planting No. of trees per hectare

distance (in M) Square System Hexagonal Triangular
system system
Mango 10 x10 100 115 89
Sapota 8x8 156 118 139
Clove 6x6 277 320 248
Acid lime 5x5 400 461 357
Coconut 7.5 x 7.5 177 205 159
Simple reminder on laying out

The most accurate way to lay out an orchard is with a surveyor’s transit and compass.
The next best way is to prepare a cord or rope with markers (e.g. colored tape) every 15-20 feet
depending on plant/row spacing. DO NOT USE NYLON CORD – it has too much “give”. Lay
out the long outside row first, marking where each holly will go with flags or stakes. Then lay out
the short rows at right angles to the long row. Consider leaving the stakes or flags in place for a
year or two to held locate plants when mowing, fertilizing or spraying.
Planting system Spacing
1. Triangular 7.6m
2. Square 7.6x7, 6m, 8x8m, 9x9 m
3. Single 6.5m in rows – 9m between rows
4. Double Hedge 6.5 to 6.5m in rows – 9m between pairs of rows
Laying out and Staking

One of the first things that a prospective fruit-bearing crop grower must do is to decide
how he will lay out the site. The best source of information on this is often obtained by visiting
the local or neighboring farmers who are growing fruit-bearing crops successfully.
Procedure in staking:
1. Determine the baseline on one side of the field to be staked.
2. Set a stake on this line on one corner of the field where the corner tree is to stand. This
should be far enough from the road and the line fence to allow plenty of room for turning.
3. Set a range stake at the other side of the field and use the same distance from the road.
These two stakes establish the base line.
4. Begin at stake # 1 and set stakes along the base line towards stake #2. The proper
distance of planting between the trees is to be used.
5. The rest of the stakes are set with two measuring boards which are as long as the desired
distance between the crops. A measuring board seven centimeters wide will be found
satisfactory for placing the stake in the field. There is a notch at either end of each board.
The measuring boards can be handled more easily if they are fastened together with a
small bolt. Anyone who has not seen how this method is used will be surprised to find
out how quick and accurate the stakes can be set.
By using this method, a stake is set at every point to be occupied by a tree, and the next
point ensures that the tree is established in the identical spot where the stake stood. To do this, a
device known as planting board is used. This board is used on the ground so that the tree stake
comes in the central notch. Then a stake is driven down in each of the end notches and the board
is removed. In setting on orchard or tree crop farm of any size, it is necessary to have several of
these planting boards. Care should be taken to make them all exactly alike.
Information Sheet # 2.2

Methods of Fertilizer Application
What is fertilizer?
 Fertilizer ( or fertilizer) is any organic or in organic material of natural or synthetic origin
(other than liming materials) that is added to a soil to supply one or more plant nutrients
essential to the growth of plants.
METHODS OF FERTILIZER APPLICATION

The different methods of fertilizer application are as follows:
a) Broadcasting
1. It refers to spreading fertilizers uniformly all over the field
2. Suitable for crops with dense stand, the plant roots permeate the whole volume of the
soil, large doses of fertilizers are applied and insoluble phosphatic fertilizers such as
rock phosphate are used.
Broadcasting of fertilizers is of two types.
a) Broadcasting at sowing or planting (Basal application)
The main objectives of broadcasting the fertilizers at sowing time are to uniformly
distribute the fertilizer over the entire field and to mix it with soil.
b) Top dressing
It is the broadcasting of fertilizers particularly nitrogenous fertilizers in closely sown crops

like paddy and wheat, with objective of supplying nitrogen in readily available form to
growing plants.
Disadvantages of broadcasting
The main disadvantages of application of fertilizers through broadcasting are:
1. Nutrients cannot be fully utilized by plant roots as they move laterally over long
distances.
2. The weed growth is stimulated all over the field.
3. Nutrients are fixed in the soil as they come in contact with a large mass of soil.
b) Placement
1. It refers to the placement of fertilizers in soil at a specific place with or without reference
to the position of the seed.
2. Placement of fertilizers normally recommended when the quality of fertilizers to apply is
small, development of the root system is poor, soil have a low level of fertility and to
apply phosphatic and potassic fertilizer.
The most common methods of placement are as follows:
1) Plough sole placement
1. In this method, fertilizer is placed at the bottom of the plough furrow in a continuous
band during the process of ploughing.
2. Every band is covered as the next furrow is turned.
3. This method is suitable for areas where soil becomes quite dry up to few cm below the
soil surface and soils having a heavy clay just below the plough sole layer.
2) Deep placement
It is placement of ammoniacal nitrogenous fertilizers in the reduction zone of soil
particularly in paddy fields, where ammoniacal nitrogen remains available to the crop. This
method ensures better distribution of fertilizer in the root zone soil and prevents loss of nutrients
by run-off.
3) Localized placement
It refers to the application of fertilizers into the soil close to the seed or plant in order to
supply the nutrients in adequate amounts to the seed or plants. The common methods to place
fertilizers close to the seed or plant are as follows:
a) Drilling
In this method, the fertilizer is applied at the time of sowing by means of seed-cum-fertilizer
drill.
b) Side dressing
It refers to the spread of fertilizer in between the rows and around the plants. The common
methods of side-dressing are
1. Placement of nitrogenous fertilizers by hand in between the rows of crops like maize,
sugarcane, cotton etc., to apply additional does of nitrogen to the growing crops and
2. Placement of fertilizers around the trees like mango, apple, grapes, papaya etc.
c) Band placement
If refers to the placement of fertilizer in bands.
Bands placement is two types.
i) Hill placement
It is practiced for the application of fertilizers in orchards. In this method, fertilizers are
placed close to the plant in bands on one both sides of the plants.
ii) Row placement
When the crops like sugarcane, potato, maize, cereals etc. are sown close together in rows,
the fertilizer is applied in continuous bands on one or both sides of the row, which is known
as row placement.
d) Pellet application
1. It refers to the placement of nitrogenous fertilizer in the form of pellets 2.5 to 5cm
deep between the rows of the paddy crop.
2. The fertilizer is mixed with the soil in the ratio of 1:10 and made small pellets of
convenient size to deposit I the mud of paddy fields.
Advantages of placement of fertilizers
The main advantages are as follows:
i) When the fertilizer is placed, there is minimum contact between the soil and the fertilizer,
and thus fixation of nutrients is greatly reduced.
ii) The weds all over the field can not make use of the fertilizers.
iii) Residual response of fertilizers is usually higher.
iv) Utilization of fertilizers by the plants is higher
v) Loss of nitrogen by leaching is reduced
vi) Being immobile, phosphates are better utilized when placed.
Following are the common methods of applying liquid fertilizers

a) Starter solutions
It refers to the application of solution of N, P205 and K20 in the ratio of 1:2:1 and 1:1:2 to young
plants at the time of transplanting, particularly for vegetables. Starter solution helps in rapid
establishment and quick growth of seedlings.
The disadvantages of starter solution are
(i) Extra Laboure’s required, and
(ii) The fixation of phosphate is higher.
b) Foliar application
1. It refers to the spraying of fertilizer solution containing one or more nutrients on the foliage or
growing plants.
2. Several nutrient elements are readily absorbed by leaves when they are dissolved in water and
sprayed on them.
3. The concentration of the spray solution has to be controlled; otherwise, serious damage may
result due to scorching of the leaves.
4. Foliar application is effective for the application of minor nutrients like iron, copper, boron,
zinc and manganese. Sometimes insecticides are also applied along with fertilizers.
c) Application through irrigation water (Fertigation)
1. It refers to the application of water-soluble fertilizers through irrigation water.
2. The nutrients are thus carried into the soil in solution.
3. Generally nitrogenous fertilizers are applied through irrigation water.
d) Injection into soil

1. Liquid fertilizers for injection into the soil may be of either pressure or no-pressure types.
2. Non-pressure solutions may be applied either on the surface or in furrows without
appreciable loss of plant nutrients under most conditions.
3. Anhydrous ammonia must be placed in narrow furrows at a depth of 12-15 cm and
covered immediately to prevent loss of ammonia.
e) Aerial application
In areas where ground application is not practicable, the fertilizer solutions are applied by
aircraft particularly in hilly areas, in forest lands, in grass lands or in sugarcane fields etc.
Lesson 3. Dig holes

Common Methods in Digging Holes for Fruit-bearing Crops
1. Slit Method. Plunge grab-hoe into the ground and pull handle to make an opening.
Lift the candle to create a slit.
2. Trench Method. Drive spade into the ground at an angle opposite the first slit to make a V-sahped
hole. Place seedling at the center and at a correct depth. Fill the hole with soil, preferably
compost soil.
3. Center Hole Method. The hole to be made should be large enough to contain the root system of the
seedlings.
4. Side Hole Method. Place the plant against one side of the hole. Fill hole with soil.
5. Cone Method. Make a hole large enough to be able to form a cone inside. Form cone inside using
the topsoil. Place the seedling on top of the cone in such a way that the roots are spread out.
LESSON 4. Perform Direct Seeding
Direct Planting/ Sowing
Planting means the placing of propagating materials, either seeds or vegetative parts of
the plants (seeds, cuttings, tubers, rhizomes, clones), on the soil or at the bottom of furrows, and
then usually covering them subsequently with soil.
Sowing is the most important operation in crop production. The seed must be deposited at a
required depth, ie. Moist zone of soil so as to get optimum condition for its germination. Sowing
is also the placing of specified quantity of seeds in soil in the optimum position for its
germination and growth.
Generally, large seeds are planted directly in the ground or in garden plots or in the field. Some
vegetables crops do not need special; acre and are planted directly in the ground. Some of theses
plants are:
 Legumes like, mongo, beans, cowpeas

 Vegetable fruit crops like okra, squash, upo, patola, root crops, radish and carrots.
Parts of Plants Directly Planted in the Ground

1. Seeds
2. Cuttings
Cuttings are pieces of stems placed under suitable conditions which will produce new
plants.
Points to consider in selecting cuttings:
 The cuttings should be taken from plants.

 They should come from productive plants planted in productive land.
 They should be free from diseases and insect pests.
 They should be stocky and uniform in size.
Kinds of Cuttings
 Root cuttings like rimas
 Stem cuttings like camote
 Node cuttings like kangkong
Planting Cuttings
 Plant only one cutting to a hill

 Plant cuttings in slanting position.
3. Underground runners
The underground section of the plant is used for planting materials. The runners
or suckers are clipped off from the parent plants and then planted to the field before they
get dry. They are usually set in ridges and rows. Examples of these crops are arrowroots,
ginger, taro, and gabi.
4. Bulb
The bulb portion of the plant is used as a planting material. One example is
garlic.
5. Root and tuber

Some crops are best propagated or planted by the sections of the roots or tubers.
The root or tuber is cut into halves or quarters, each section of which should have
two or three alive buds or “eyes.”
Methods of Direct Planting

1. By machine
Most commercial gardeners plant seed with machine planters or seed drillers and
the likes. Machine do the work better and more rapidly than by hand sowing.
2. Sowing seeds by hand

Planting seeds by hand is commonly practiced in home gardens and in not too
wide field. The seeds should be distributed uniformly in the furrow and covered
immediately to prevent loss of moisture and to bring the seed into close contact with the
soil.
Advantages of broadcasting over the other methods
 It is a quicker and cheaper method as far as cost of labor in planting in concerned.

 Implements are not required for sowing.
 Skilled labor is not required for sowing
 It can be done in moist condition.
Disadvantages:
 It requires more seed per unit area.

 The seeds fall at different depth resulting in uneven and guppy plant stand as shallow-
sown seed may not germinates due to adverse moisture condition, and germination of
deep-sown seed may have adverse effects due to depth.
 Inter culture operation is difficult as spacing is not maintained.
 Uneven distribution of seed and hence crop growth resulting in excess competition at
certain area and no competition at some areas
 Loss of seeds by birds and insects it if is not properly covered with soil.
3. Drill/ line/ furrow sowing

Sowing of seeds in a line on a large scale is generally done with the help of sowing
implement such as seed drill or fermium seed drill called drilling. This method is adopted
for pure cropping or intercropping.
Advantages of drill or line/ furrow sowing
 Seed placement is done at proper and uniform depth resulting into uniform
germination.
 Seed rate requires less as compared to broadcast method
 It avoids over crowding of seedling and maintains uniform spacing between two
rows.
 Cultivation is carried out easily.
 Sowing depth can be adjusted in order to place the seed at moist zone.
Disadvantages:
 It requires seed drill for sowing, hence it is costly than broadcast method.
 A skilled person is required to carry out sowing operation, if not the seeds are not
sown properly which may cause uneven germination and ultimately poor stand of
crops.
Rate of Planting
Among the factors to be considered with regard to the quantity of seeds to plant are:
 The viability of the seeds. Seeds known to be low in viability should be planted more
thickly than those having high viability.
 The condition of the soil. When the soil and weather conditions are unfavorable, more
seeds should be planted than when the conditions are favorable
 The size and vigor of the plants. Seed that produce delicate and weak plants, such as
carrots, should be planted quite thickly to ensure a good stand.
 The possible revages of insects. In planting sed, it is a common practice to plant freely
in order to have several times as many plants that are needed.
Depth of Planting
In places where there is heavy rainfall, seeds should be planted shallow for if planted deeply into
the soil during the rainy season, the seeds will decay. As a rule, seeds should be at a depth ate
which the seeds will be able to come out well of the ground before the reserved food in the seed
becomes fully consumed and at the same time afford enough anchorage to the roots. Size of seeds
partly determines the depth at which they are to be planted.
Distance of Planting of Some Vegetable Crops
CROP DISTANCE OF PLANTING DEPTH OF RATE OF

PLANTING (cm) SEEDING
(Transplanted) Between Hill Between Row Per hill
(cm) (cm)
1.Cabbage 50 75 3-5 1
2.Cauliflower 30 35 3-5 1
3.Lettuce 30 30 3-5 1
4.Tomato 30-50 75 – 100 4-6 1
 Single row
spacing
 Double row 40 45 1
spacing
5. Pepper 30-50 50-75 4-6 1
6. Eggplant 75 120 4-6 1
7. Ampalaya 75 100 4-5 1
CROP DISTANCE OF PLANTING DEPTH OF RATE OF
PLANTING (cm) SEEDING
(Direct seeded) Between Hill Between Row Per hill
(cm) (cm)
1. Beans (bush) 30 50 2-3 3-4
2. Beans (pole 50 100 2-3 3-4
sitao)
3. Okra 75 100 2-3 2-3
4. Squash 100 150 2-3 2-3
5. Patola (luffa) 100 150-36 2-3 2-3
LESSON 5. Transplant seedlings
Transplanting
Success in transplanting seedlings to the field or garden depends on good seedlings, good
condition of the soil, favorable weather conditions , time of transplanting, use of
appropriate tools and other materials, and the proper manner of doing the work.
Seedlings are like babies. They are fragile and vulnerable so the principles Tender Loving
Care (TLC) should be strictly followed.
Purpose of Transplanting
 Allow sufficient space for stocky development of the plants.

 Do preliminary selection of good, healthy and vigorous seedlings.
 Eliminate disease and weak seedlings or plants.
Tips in Successful Transplanting
 Have good healthy seedlings.

 Have the land thoroughly prepared before transplanting
 Transplant hardened seedlings. Hardened seedlings could withstand outside
conditions.
 Have a good container, a shallow small basket, or a banana bract of convenient
length for the seedlings.
Rules in Transplanting
 Keep direct sunlight away from the roots while the seedlings are out of the
ground
 Keep the roots moist and the tops dry while transferring the seedlings.
 Keep as much soil on the roots as possible.
 Settle the soil around the roots when watering
 Handle seedlings carefully to avoid bruising or breaking
 Transplant late in the afternoon or on a cloudy day
 Cover the transplants if deemed necessary.
Steps in Transplanting
1. Water the seedlings 24 hours before transplanting
2. With the aid of a sharp dibble or trowel. Lift the plants carefully. Never pull the plants.
The roots should not be disturbed. Carry them on a wet gunny sack. They should not be
exposed to sunlight.
3. Dig a hole big enough to receive the root system without bending or squeezing it into the
space.
4. Set the seedling in the hole. Sift fine moist soil around the roots and press it down enough
to bring the soil in contact with the roots.
5. Water the newly transplanted seedlings using a sprinkler or water hose with fine spray.
6. If necessary, provide a temporary cover to the seedlings for a few days. Temporary cover
can be made from banana bracts or any available materials suitable for the purpose.
Tools and Materials in Transplanting
 Dibber. The dibber aids in lifting or pulling the seedlings to minimize possible damages
to seedlings.
 Sprinkler or water hose is used in watering the seedlings before pulling them upon
transplanting.
 Covering materials like banana bracts and other materials cover the transplants and
safeguard the transplants from excessive transpiration of water especially during sunny
days.
Qualification Title Agricultural Crop Production
NCII
Unit competency 2 Care and Maintain Crops
Module Title Caring and Maintaining Crops
COMPETENCY – BASED LEARNING MATERIAL
MODULE TITLE: CARE AND MAINTAIN CROPS
MODULE DESCRIPTOR: This unit of competency covers the knowledge, skills

and attitudes required to Agricultural Crops Production Production NCII efficiently and
effectively. It includes to apply pest control and measure, apply fertilizer, water crops, perform
pruning and perform physical growth -enhancing practices.
Expected Outcomes:
1. Apply pest control and measure
2. Apply fertilizer
3. Water crops
4. Perform pruning
5. Perform physical growth-enhancing practices
Lesson 1 PRACTICE PROPER CONTROL OF INSECT PESTS AND DISEASES
DEFINITION OF TERMS
1. Insects – a small invertebrate animal with three of legs and usually with wings. It has
three clearly marked body regions: head, thorax, and abdomen
2. Disease – an abnormal condition that injures the plant or causes it to function improperly.
A disease is any disturbance that interferes with the normal structure (e.g. height, tillers,
leaves), function (e.g. reduced vigor, early death), and economic value ( e.g. reduced
yield, poor quality produce) of the plant (host)
3. Symptom – the physical expression of a change in the appearance and function of the
plant
4. Signs – visible presence of the pathogen
5. Pathogen – a causal agent of a disease. Pathogen, in the broader sense, is any agent that
causes a disease. However, the term is generally used to refer to a living organism, such
as fungus, bacteria, and virus
6. Pesticides – a broad term that describes all products used to control insects, diseases,
weed, fungi, and other pests on plants, animals and buildings
7. Susceptible – easily affected or capable of being influenced
8. Virulent – noxious, poisonous, infective, or malignant
9. Vector – the transmitter or carrier of a disease
Insects and Their Characteristics
Different kinds of insects visit a garden. Some can be harmful, but most of them are
helpful.
Others are useful in pollinating crops and some produce useful substances, such as honey,
beeswax, and silk.
 One of the enemies of farmers are insect pest that damage their crops resulting to great
loss of income due to low quality and quantity of products.
 It is very important to study the insect’s growth and development, their characteristics,
and when and how they damage crops. This will help the farmers apply strategies to
control them.
The Insect
All insects have 3 pairs of legs and 3 body divisions (head, thorax and abdomen).
A hard covering protects the insect’s body. This covering is called an exoskeleton.
The Egg
The larval stage of an insect is the most destructive stage. Most damage is done to crops
at this stage. The larvae grow from almost microscopic size when hatched. Larvae are ravenous
eaters. When full size has been attained, the larvae either spin a cocoon or build a shell around
themselves and go to a resting stage.
The Pupa
The pupa is the rest period of the insects. The pupa develops into adult.
The Adult
A mature adult emerges from the pupa. At this stage, te insect will lay eggs again to continue the
cycle.
The Life Cycle of an Insect (Complete Metamorphosis)
In order insects, such as grasshoppers and aphids, the young insect (nymph) looks like the parents
when it is hatched. It sheds its exoskeleton several times as it grows.
Ways on How Insects Damage Plants
1. By chewing
Insects feed by chewing some portions of the plant like
leaves, stems, flowers, and fruits. They have horn-like
jaws which they use for being and chewing.
Grasshoppers, caterpillars, grubs, and beetles are
examples of these insects.
2. By sucking
Insects also nourish themselves by sucking plant

juices and nectar. These insects have sharp, slender,
hollow beaks which they insert under the surface of
plants to suck the juices. San Jose scales, aphids,
plant lies, squash bugs, and other tree bugs are
sucking insects.
3. By lapping
Mouth parts of these insects enable them to lap or lick liquids form the outer surfaces of
objects on which they feed. Apple maggots and cherry fruit flies are examples of lapping
insects.
Major Insect Pests of Fruit-bearing Crops
1. Mealy bugs. They are sucking and stationary insects found
abundantly on the axils of leaves and along the stems of plants.
2. Stink bugs. adults and nymphs discharge foul odor and suck the
sap of the plants.
3. Thrips. These insects could hardly be recognized because they are so tiny. The adults
and larvae are found concealed beneath the flower spikes and leaf shelths. Plants severely
attacked by these pests whither, turn brownish, and eventually die.
4. Branch twig borer. These insects live within the woody parts of fruit crops. Trees
infested with these soaked areas in the barks, yellowing of the
leaves and a sick appearances.
5. Click beetles. The larvae of these insects called wireworms feed
on roots and stems of various plants.
6. White grubs. These insects live in the soil. They are the larvae
of many species of beetles. These insects feed entirely on the
roots or tubers of the crops they attack.
7. Termites. These insects, sometimes called white ants, damage
the wooden parts of fruit crops by chewing. They can be found in the ground or feeding
in almost any place where there is dead wood.
8. Cutworms. These are plump, soft-bodied worms, usually dull – colored and covered
with coarse hair or bristle. Cutworms commonly curl their bodies when disturbed. Adults
of these insects turn into months which are dull gray or brownish yellow and fly at night.
Cutworms are chewing insects that attack nearly all crops. They cause severe damage by
cutting off new plants and by chewing leaves of old plants.
9. Nematode – these are microscopic and wormlike pests which feed on the roots of fruit
crops. Plant roots infested with nematodes are twisted and discolored, so plants
eventually die.
Major Diseases
1. Leaf mottling (greening) of citrus caused by fastidious bacteria. Affected plants show
a reduction of leaf size, and young leaves develop a leathery consistency.
2. Anthracnose of mango. It is caused by fungus and is a humid weather disese favored by
rains ans showers. Affected fruits show black sunken sopts when ripe.
3. Papaya ringspot virus. The virus is transmitted by aphids and is also believed tobe
seedborne.
4. Leaf spot or Sigatoka disease of banana. The is caused by a fungus. Control is by the
application of benomyl (Benlate).
5. Cadang-cadang disease of coconut. The disease is caused by virus. The disease is
associated with aging of trees in which the leaves become progressively necrotic until the
tree fails to produce any more nuts. Control is done by replacing cadang-cadang infected
trees with new seedlings.
Classifications of Insecticides
1. According to formulation
a. Dusts. These are dry powdered insecticides available in pure forms or in mixtures of
insecticides with inert powder.
b. Wettable powders (WP). These are produced by impregnating inert powder with an
insecticide and then adding a wetting agent so that the powder particles can be
suspended in water upon dilution.
c. Granules. These are free-flowing grains or inert materials, either mixed or
impregnated with water upon dilution.
d. Emulsifiable concentrates (EC). These are liquid mixtures or toxicants (insecticide)
in its solvent form (usually an aromatic oil) and an emulsifying agent which makes it
possible for samll droplets of the solvent carrying the toxicants to remain dispersed
through the water when they are diluted.
2. According to mode of physiological action

a. Stomach poisons. These must enter through the alimentary canal to kill the insect.
b. Contact poisons. These penetrate of damage the body wall to be effective.
c. Fumigants. These are gas-producing substances that are applied in any form that
volatilizes. They enter the body through the respiratory system, thereby causing
death. Examples of fumigants are soil fumigant, parathion, and paradichlorobenze.
d. Systemic poisons. These are mainly stomach poisons taken up and trasnlocated by
the plamnt either from application to the soil, paddy water, or plant surfaces.
Examples of fumigants are diazinon, azodrin, and furadan.
3. According to methods of application

a. Foliar insecticides. These are applied by spraying over the surface of the plant, or as
in the case of brown plant hoppers, towards the base of the plant.
b. Systemic insecticides. These are applied by broadcasting on or incorporating into the
soil where they are absorbed by plant roots and translocated to other parts of the
plant.
4. According to chemical groups
Of all insecticides, those commonly used in the control of pests of rice may be grouped
into:
a. Chlorinated hydrocarbon insecticides. (aldrin, BNC, DDT, chloride, dieldrin,
endrin, heptachlor and thiodan). Genereally, these compounds produce neuroactive
principle in the blood that can cause death.
b. Organophosphorus insecticides (diazinon, guthion, malation, methyl parathion and
phosphamidon). These compound act to inhibit cholinesterase, a vital enzyme which
controls the activities of the central nervous system.
c. Carbamate insecticides (carbaryl). Its mode of action is similar to that of
chlorinated hydrocarbon insecticides.
Methods of Controliing Insect Pests and Diseases
Insect pests and diseases can be controlled through the following ways:
1. Cultural control. These is done by modifying the system of crop rotation asn farm
sanitation practices.
2. Biological control. This is doen by promoting the existence of natural parasites of insect
pests or by introducing predators or insect eating animals, such as frogs and spiders.
3. The use of disease-free seedlings
4. Clean culture and removal of infested parts of the tree
5. Chemical control. This refers to the destruction of pests and control of diseases through
the use of chemicals, such as pesticides and insecticides.
6. Mechanical and Phyical Control. These are special operations that kill insects by
physical an mechanical action. Mechanical measures refer to the operation of the
machinery or application of manual operations. This is done through the following ways:
1. Manipulation of water or humidity (draining, dehydrating, or flooding the breeding
media)
2. Manipulation of temperature like burning
3. Use of electric shock
4. Use of light and other radiant energy
5. Use of sound waves
7. Cultural Control or Use of Farm Practices. These are regular farm operations
performed so as to destroy insects or prevent their injuries.
1. Crop rotation
2. Tilling of the soil
3. Variations in the time or method of planting or harvesting
4. Destruction of crop residues, weeds, volunteer plants, and trash
5. Use of resistant varieties
6. Pruning, thinning
7. Fertlizing and stimulating vigorous growth
8. Legal Control. This is the eradication of insects by controlling human activities.
a) Inspection and quarantine laws prevent the introduction of new pests from
foreign countries or their spread within a country.
Isolation and quarantine are two common public health strategies designed to protect the
public by preventing exposure to infected or potentially infected persons.
In general, isolation refers to the separation or persons, plants, animals,a nd the like who have a
specific infectious illness form those who are healthy and the restriction of their movement to
stop the spread of the illness.
Quarantine, in contrast, generally refers to the separation and restriction of movement of
persons, plants, animals, etc who, while not yet ill, have been exposed to an infectious agent and
therefore may become infectious.
Both isolation and quarantine may be conducted on a voluntary basis or compelled
on a mandatory basis through legal authority.
a. Introduction of laws enforce the application of control measures such as spraying, the
cleaning up of crop residues, fumigation, and eradication measures.
b. Insecticide laws govern the manufacture and sale and prevent the adulteration and
misbranding of insecticides.
c. Poison residue laws fix tolerance of variuos insecticides upon food products offered for
sale or transportation.
9. Natural Control. All the measures that destroy or check insects do not depend upon man for
their continuance or success and cannot be greatly influenced by man.
1. Climatic factor susch as rainfall, sunshine, cold, heat, and wind
2. Topography factors such as rivers, lakes, mountains, type of soil, other characteristic of
the country that serve as barriers.
3. Predators and parasites including insects, birds, reptiles, mammals
10. Integrated Pest Management – this is the combination of one or two methods resulting in a
better control of insects.
Insects Pests of Vegetable Crops
1. Aphids
Family: Aphididae
Plants attacked: Most vegetables
Type of damage: Aphids suck plant’ juice, may inject toxins into the plant,
secrete a sticky substance called “honey dew,” or transmit certain plants viruses.
2. White Grubs
Family: Scarabaeidae
Plants attacked: Most vegetables
Type of damage: Grubs feed on the roots or other underground parts of most
vegetables. Damage typicaly consists of suraface scars and round gouges.
3. Cutworms
Family: Noctuidae
Plants attacked: Nearly all vegetables
Type of damage: The most common damage appears in young plants cut off at
the soil surface. Cutworms may also climd the plants and feed on foliage and
fruit.
4. Tarnished Plant Bug

Lugus lineolaris
Family: Mirdae
Plants attacked: beet, celery, bena, potato, cabbage, cauliflower, cucumber
Type of damage: Tarnished plant bugs suck plant juices and may inject toxic
saliva into the plant. Leaves may become deformed, stems and petioles may be
scarred and discolored, or the buds and developing fruit may be dwarfed and
pitted.
5. Striped Blister Beetle

Epicuta vittata
Family: Meloidae
Plants attacked: Many vegetables
Type of damage: Adults feed ravenously on foliage
6. Wireworms
Family: Elateridae
Plants attacked: Many vegetables
Type of damage: Wireworms feed on seeds and seedlings of corn, bean, and
pea. They also cause wilting and often death of the plant. Wireworms feed on the
marketable portions of potato, sweet potato, radish, carrot, rutabaga,a nd turnip.
Wireworm also attack the roots of cabbage, cucumber, tomato, onion,
watermelon. And other crops; thus reducing vigor or killing the plants.
7. Cabbage Looper
Trichoplusia ni
Family: Noctuidae
Plants attacked: cabbage, cauliflower, broccoli radish, collard, mustard, kale,
lettuce, celery, spinach, beet, pea, potato, and tomato
Type of damage: Same as imported cabbage worm.
8. Diamondback Moth
Plutella xylostela
Family: xylostela
Plants attacked: cabbage, cauliflower, broccoli radish, mustard,
Type of damage: Larvae eat many small hole appearance. Some feeding does
not go entirely through the leaf.
9. Colorado Potato Beetle
Leptinotarsa decemlineta
Family: Chrysomelidae
Plants attacked: Potato, tomato, eggplant, pepper
Type of damage: Adults and larvae feed on leaves and terminals, causing
reduced
growth or death of the plant.
10. Hornworms Manduca spp.

Family: Sphingidae
Plants attacked: Potato, tomato, eggplant, pepper
Type of damage: The tomato and tobacco hornworms consume large amountsof
green foliage and sometimes fruit.
11. Corn earworm or Tomato Fruitworm

Helicoverpa zea
Family: Noctuide
Plants attacked: Many, including corn, tomato, bean, pepper, okra, eggplant
Type of damage: Corn earworms feed on the marketable portion of each
vegetable crop that they attack, often making unusable.
12. Striped Cucumber Beetle

Acalymma vittatum
Plants attacked: Cucurbits (cucumber, squash, gourd watermelon)
Type of damage: Larvae feed on roots and underground stems. Adults may
destroy newly emerged plants. On older plants, beetles feed on leaves, shoots,
and stems. The beetles transmit a bacterium that causes bacterial wilt to
cucumber and cantaloupe.
13. Spotted Cucumber Beetle

Diabrotica undecimpunctata howardi
Plants attacked: Cucurbits, bean, pea, potato, beet, asparagus, eggplant, tomato,
corn, cabbage
Type of damage: Larvae feed on roots of corn, beans, alfalfa, and many grasses.
Adults feed on foliage and also transmit bacterial wilt of cucurbits to cucum,ber
and cantaloupe.
14. Bean Leaf Beetle

Cerotoma trifurcate
Family: Chrydomelidae
Plants attacked: larvae feed on roots, nodules, and underground portions of the
stem. Adults feed on stems of seedlings and chew round holes in leaves and pods.
Lesson 2 The Plant Disease
A plant disease can be identified or diagnosed through the characteristic/s or seen by
manifestation of diseases (symptoms) and the presence of visible structures (signs) produced by
the pathogen.
The causal agent (pathogen) may be either a living agent (biotic) or non-living agent (abiotic).
Biotic agents have the ability to enter and colonized plant parts and other plants. When disease
increase rapidly in a large plant population over time, a serious outbreak occurs (epidemic).
The Disease Triangle

Disease is the result of the interactions between a pathogen environment and a host in a pathogen
and a host in a favorable environment. A disease generally occurs because the host is susceptible,
the pathogen is virulent, and the environment is conducive for the
disease grow.
Pathogen Host
Environmental Factors That Cause Diseases:
 Temperature. Bacteria grow rapidly at high temperature.

 Moisture. High moisture content enhances high germination rate of fungal spores, affects
bacteria in entering into plant tissue cells, and increases fungal spores in number.
 Wind. Wind disperses fungal spores over distances.
Common Causes of Plant Disease
A. Non-living factors (Abiotic)
 Non-living factors do not spread form disease-infected plants to healthy plants.
 They can be recognized only through their symptoms.
Examples:
Drying of leaves is due to lack of moisture or due to chemical burn.
Yellowing of leaves is due to nutrient deficiency.
 They can be avoided by providing nitrogen.
B. Living (Biotic) factors:
 A disease may be caused by organisms that spread disease to healthy plants.
 The organisms are very small.
 Can be recognized by symptoms and signs.
 Can be managed by destroying or removing the parasitic agent and reducing the
number of pathogen and infection rate.
Controlling Vegetable Diseases
As with insect control, disease control is an important phase of vegetable production.
Disease control measures begin before the disease is observed in the field. In contrast, measure
for controlling insects are usually withheld until insects or their damage is observed.
The aims and methods in the control of plant diseases are primarily preventive and
secondary curative.
Disease control begins with soil sterilization and seed treatment and continues with
applications of fungicides, bactericides or depending upon the causal organism.
Different Treatment to Control Vegetables Diseases:
1. Soil Treatment
 Using steam or dry heat
 Drenching the soil with formaldehyde solution
 Dusting with fungicides
 Fumigating the soil
2. Seed treatment
 Dusting with ceresin, arasan or semesan
 Soaking in liquid fungicide
 Using hot water treatment
3. Vegetative treatment. This is done either by spraying or dusting with various fungicides.
4. Adapting cultural practices that control or minimizing plant diseases:

 Cultivating and weeding the area with growing plants
 Keeping the insects under control
 Keeping the plants vigorous with proper irrigation and fertility
 Ting resistant varieties
 Burning or burying all infected parts and refuse
 Removing the vegetables immediately after harvest
 Employing crop rotation
 Providing good drainage
To control plant diseases, various means and methods are used. The use of these means
and methods are based upon five fundamental principles, namely; exclusion, eradication
or extermination, inhibition, protection, and production of resistant varieties.
a. Exclusion. Exclusion aims to keep the causes of the diseases form entering and
stabling itself in an uninfected country or locality.
b. Eradication or extermination. This may consist several processes which are listed
below.
 Sorting
 Roguing
 Removal of disease-infected parts
 Removal or alternate or weeds hosts
 Removal of debris
 Cultivation
 Crop rotation
 Disinfection
c. Inhibition or the modification or environment
d. Protection. Examples of this method are:
 Creation of wind breaks
 Selection of sheltered places protected from wind-borne inoculums
 Bagging protects the fruits from parasite-bearing insects coming in
contact with plants.
e. Chemical control like spraying of liquid fungicides, or dusting using a fungicide
in powder form, or dust is applied to the plants.
Lesson 3 Conducting field survey

Pest refer to anything that destruct the proper growth and development of the vegetable crop. This
can be identified through the degree of their infestation.
Accordingly, as defined, pest includes the following categories of organisms:
 Pathogens – includes fungi, bacteria, mollecutes, and viruses.

 Weeds – includes all vascular plants.
 Nematodes – roundworms
 Mollusk – slugs and snails
 Vertebrates – includes amphibians, reptiles, birds and mammals
 Arthropods – includes insects, mites, crustaceans, and other joint legged invertebrates.
 Insects – belongs to class Insecta, a six-legged animals which considered as the biggest
class among the animal kingdom.
 Man – is considered as distinct among pests of vegetables because of the potential
knowledge of doing what is right or wrong. He is considered pests when he destruct lives
and properties.
 Animals – are considered pest when they are astray and destruct the crops.
 Birds – belongs to class Avis among the animal kingdom and considered pests for they
feed on the different parts of the vegetable’s crops.
 Rats and Rodents- are among the vertebrates and considered as one of the destructive
pests of vegetables.
 Slugs and Snails – are mollusks which destruct the vegetable crops in all stage of growth.
Categories of Pests
1. Major or key pests – these pests occur routinely and will typically influence the crop
yield.
2. Minor pests – these pests have the potential to cause serious damage to crops and hence
insignificant yield losses.
3. Secondary pests – these pests have potential to cause serious damage but they are usually
under adequate control by the natural enemies
4. Occasional pests – these pests organism are not always present, but occur as the problem
form time to time, applies only to pests that are mobile or that die out at the end of the
season.
5. Potential pests -these are similar to secondary pests in that they are not typically not a
problem, but if the condition change, they can become a problem.
6. Migrant pests – these pests are highly mobile and can infest crops for a short period of
time through movements.
7. Nonpests – this designation includes organism that never achieves status of being a
problem to human, many are considered beneficial.
Beneficial insects (sometimes called beneficial bugs) are any of a number of species of
insects that perform valued services like pollination and pest control. the concept of
beneficial is subjective and only arises in light of desired outcomes form a human
perspective.
Data Collection
Records provide the historical data that can help a pest manager evaluate control techniques
over time. In IPM programs, the pest manager collects data through monitoring and scouting
activities, and keeps records on:
 Pests that are encountered

 Control strategies used, including pesticides and non-chemical controls
 The effectiveness of control methods
What Records Should Pest Managers Keep?
With so much information to keep track of pest managers need a way to organize the information
that they collect. They do this through various reports and logs. Depending on the situation, pest
managers will prepare and maintain the following:
 Pest-sighting logs
 Pest monitoring logs
 Pesticide application records
Inspection Reports
 Pest managers generally conduct detailed inspection at the start of an IPM program and
continue to provide monitoring throughout the program. Pest managers use inspection
reports to document the results of these site inspection reports to document the result of
these site inspections and to inform clients about the presence of pests or pest-conducive
conditions. The inspection report is a thorough, room-by-room plant, or field-by-field
assessment of the building, landscape, crop, or other site being evaluated.
Importance of Knowing insects
1. Insects have unsurpassed diversity and niches
Classes of Arthropod
Crustacea
- Two parts antennae, are pair maybe greatly reduced.
- Antennae either absent 1 pair
- First pair of legs similar to others\: gills maybe present; spiracles absent
Arachnida
- Many pairs of legs; body divided into head and segmented trunk
- Only 3 pairs of ambulatory legs present; body divided into head, thorax, abdomen wings
may be present.
Insecta
- many pairs of legs; body divided into head and segmented trunk
- only 3 pairs of ambulatory legs present; body divided into head, Thorax, abdomen wings
may be present.
Diplopoda
- most trunk segments with 2 pairs of legs
- each trunk segment with 1 pair of legs
Importance of Insecta
Insecta (insects) – are arthropods that as adults, have three body regions term, three pairs of
thoracic legs, and a pair of antennae, and they feed by mandibles.
- The number of body segments consist of from 19-20 in most species.
- The only invertebrates with wings
- Most successful among the class of arthropods.
Major reasons why they become successful
1. Their small size
2. Modification and exploitation of appendages into the many types of mouth parts and
locomotion-food gathering legs.
3. Extensive development of complete metamorphosis in which the immature and adults
have evolved to feed on different foods and hence ephemeral sources can be exploited.
4. Rapid life cycles where in mutations can be rapidly selected for and incorporated into the
population gene pool
5. The many different species-isolating mechanics involving genital, hormonal, and
behavioral modifications.
6. Seasonal variations where in one generation can vary from another.
7. Possession of rings during the adult reproductive stage, particularly the type that can be
folded (flexed) when not in use.
WEEDS
Weeds are plants growing where they are not wanted.
Types of weeds
I. Grasses. Grasses are monocotyledonous plants which have long, narrow, two-
ranked, usually flat leaves parallel veins and round, hallow stems. The common
examples of grassy weeds are:
1. Echinochloa crusgali (L. Beauv.)

Local names:
Philippines Dayakibok
Tagalog Dauadaua
Bicol Lagtom
Japan Inubie
2. Echinocloa colunum
Local Name:
Philippines Bulang tiribuhan

Tagalog Bulang tiribuhan
Ilocano Dalakayang, Dakayan
Thailand Thai-Yak Nok Sri Champu
II. Sedges. Sedges are similar to grasses but have three-ranked leaves and triangular
solid stems. They frequently have modified rhizomes for storage and propagation.
Example:
1. Fimbristylis littoralis Gaud.
Local names:
Tagalog Ubod-ubod
Pangasinan Gumi
Ilocano Siraw-siraw
2. Cyperus iria Linn.

Local Names:
Philippines Alinang, Sud-sud

Tagalog Taga-t
Japan Kogome-gayatsuri
III. Broadleaved weeds are dicotyledonoius plants with net-veined leaves.
Example:
1. Monocharia vaginalis Presl.
Local Names:
Philippines Gabing uwak

Ilocano Bil-lagut
Bicol Upiupi
2. Sphenoclea zeylanica Gaertu.

Local Names:
Philippines Dilang butiki

Tagalog Silisilihan
Visaya Mais-mais
Effects of weeds
- Weed infestation primarily constrain rice production by reducing yield. In rice yield
reductions caused by uncontrolled weed growth throughout a crop season have been
estimated to be from 44 to 96%, depending on the culture.
WEED CONTROL
CONTROL METHODS
Weed control methods can be grouped into cultural, manual, mechanical, chemical, and
biological techniques. Each control method has advantages and disadvantages, and a single
method is rarely adequate for effective and economical control.
Cultural methods
A basic principle of cultural control is to increase the competitive ability of crop of crop
and enable it to suppress weed growth. In this method it includes the prevention of weed
introduction, land preparation, crop rotation, cultivar selection, planting method, plant population,
fertilizer application, and water management.
Manual methods
Manual weed control includes burning, hand pulling and mechanical hand weeding.
These labor-intensive methods are the oldest and in many cases, the farmers only means of
controlling weeds in crops, and are highly effective.
Mechanical methods
Weeding by machine involves the use of hand-pushed or powered weeders, and is
feasible only where crop is planted in straight rows.
Biological methods
Several biological agents, such as insects, mites, and fungi, have been used successfully
to control rice weeds. Biological agents are selective in their control action and their activity may
be restricted to a single weed.
Chemical methods
Herbicide use is one of the most labor-saving innovations that have been introduced in
farming. For successful and economical use, it is important to understand how these chemicals
work and their limitations.
Integrated weed management
Integrated weed management is the rational use direct and indirect control method to
provide cost-effective weed control. A further refinement I the terms integrated weed
management and integrated pest management (IPM), is that, whenever possible, weed should be
integrated with injurious organism, and should be practice with an understanding of the
interrelationship between weed populations and those organisms.
Economic of control
The economic benefit of weed control must exceed the cost. The primary aim rotational
farmer is to optimize profits. One way to achieve that is to reduce weed control costs. It is logical
therefore, that where one or a combination of methods exist, and both are equally effective, the
farmer will choose the least costly.
PRINCIPLES OF HERBICIDE USE

Herbicides are chemical substances or cultured biological organism that kill or suppress
plant growth by affecting one or more of the processes-cell division, tissue development,
chlorophyll formation, photosynthesis, respiration, nitrogen metabolism, enzyme activity- that are
vital to plant survival. In general, herbicides kill some plants. At low rates, some herbicides kill
some plants without damaging other plants. Herbicides with such an ability are said to be
selective.
Types of herbicides
Contact
Translocated
Contact herbicides
Contact herbicides control weed by killing the tissues in direct contact with the
herbicides. They are normally applied to leaves and stems. Because they affect only the plant
parts they come into contact with, they are less effective on perennial weed than on annual weeds.
Thorough coverage of the plant is essential for contact herbicide to be effective.
Translocated herbicides
Translocated (systemic) herbicides move from the point where the herbicide comes into
contact with the plant to other plants parts. Systemic herbicides may be applied to stems and
leaves or to the soil (those applied to soil are known as residual herbicides).
Some systemic herbicides are effective only leaves and stem but not in soil application
(e.g Glyphosate). Translocated herbicides may be either selective or nonselective.
HERBICIDE MOVEMENT IN PLANTS

Herbicide must enter the plant before their toxic effect can be induced. Herbicides
applied to leaf surfaces and buds penetrate the plant by diffusion. Higher temperature increased
the rate or penetration. Herbicide absorption takes place in the guard cells of the stomata and
through the cuticle.
In the soil, herbicide move in the soil solution to the seed and roots, or intercepted by the root
tips.
HERBICIDE FORMULATIONS
Herbicide are not sold as 100% active ingredients. Powders, solvents, stickers, or wetting
agents usually are added to help disperse the active ingredients throughout a carrier. The final
product is a formulated herbicide that may have a number of names and may contain different
proportions of active ingredient.
Some types of formulations
1. Water-soluble concentrate (S). The active ingredients dissolves readily in water.
2. Wettable powder (WP or W). The formulation consist of the dry herbicide plus another
inert solid such as clay, together with agents that allow dispersal and suspension of fine
particles in liquid.
3. Emulsifiable concentrate (EC or E). An emulsifiable concentrate is used for herbicides
that are not water-soluble oil in water emulsion when the herbicide is mixed with water.
4. Flowables (F)- In a flowable herbicides, the active ingredients is not readily soluble in
water or an organic solvent. The flowable consists of a finely ground wettable powder
suspended in a small amount of liquid and mixed with emulsifiers.
5. Granules (G or g). Granules are ready- to- use, dry formulated product with a carrier,
usually dlay. Granules which may contain 2-20% active ingredient, can be broadcast ion
flood-water to control weeds growing in the water (submerged weeds).
6. Adjuwant. Adjuvants are materials that facilitate the action of herbicides or modify
characteristics of the herbicide formulation.
Lesson 4
Safety Precautions in the Use of Pesticides

Practically all of the pesticides commercially available are toxic to man and animals. The
people most likely to encounter these hazards are the operators and applicators.
A. Pesticides enter the body in three ways:
1) By ingestion or swallowing
2) By breathing the dusts or vapors; and
3) By absorption through the skin.
B. Before application
1. Read the label
 Determine the target organism.
 Identify the rate and time of application.
 Wear personal protective equipment (PPE).
 Remember the antidotes and other safety measures
 Observe field reentry intervals after treatment.
2. Check the sprayer
 Fill the tank with plain water and test the sprayer to be used that there are no
leaks or loose connections and the equipment is working properly.
 Repair or replace any worn -out faulty part.
3. Mixing and filling
 Extra precaution is necessary when mixing and filling sprayers because
pesticides are concentrated.
 Wear personal protective equipment.
 Open pesticides container carefully to avouid splashes, spills, or drifts.
 Keep your head awaty from the opening of the sprayer.
 Wash and change clothes immediately if pesticides is spilled on clothing
 Do not use bare hands in mixing pesticides, nor allow concentrated materials
to touch bare skin.
C. During application
1. Wear personal protective equipment.
2. Do not eat, drink, smoke, or blow clogged nozzles with tour mouth while applying
pesticides.
3. Do not spray areas near homes in early mornings or evening when humans, pets, and
livestock are less likely to be exposed.
Information Sheet # 2 – APPLY FERTILIZER
Lesson 1
DEFINITION OF TERMS
1. Nutrients - substances that nourish and promote growth
2. Fertilizer – any material of natural or synthetic origin which is added to the soil to
supply certain elements needed for normal plant growth and development
3. Organic fertilizer – a kind or fertilizer produced from decayed plants and animals
4. Inorganic fertilizer – a kind of fertilizer made up of chemical elements from mineral
origin.
Crop nutrition is a very important factor in increasing production. Plants absorb significant
amount of macro-nutrients ( N,P< K, Ca, Mg and S) and minute quarantine quantities of micro-
nutrients (Fe, Mn, B, Cu, Zn, Mo and Cl) from the soil during their growth period. These
nutrients should be present in proper proportion in the soil to attain maximum yield.
Kinds of Fertilizer
1. Organic fertilizer. This includes materials which are derived from plants and
animals such as animal manure and crop residues.
a. Farm manure is a mixture of excretion and soil beddings that are accumulated
from poultry houses, swine houses, and animal stables.
b. Crop residue include rice straws and similar materials which can be used in the
field by plowing them before planting crops to allow decomposition.
2. Inorganic fertilizers. These are derived from minerals, atmospheric gas, water and
other materials. Inorganic fertilizers are classified according to the number of major
elements present.
These include the following:

a. Single elements fertilizers. These contain only one major element.
Examples of these are:
 Nitrogen – ammonium sulfate – (NH4)2 So4 (21-0-0)
 Phosphorous- ordinary super phosphate – P2O5 (0-20-0)
 Potassium – muriate of potash – K2O (0-0-60)
b. Incomplete fertilizer. These contain two essential elements. Example:
 Ammonium phosphate (16-20-0)
c. Complete fertilizers. These contain all the three major elements N
(nitrogen), P (phosphorous), and K (potassium) in percentages indicated by
the three numerals designating the fertilizer grades. Complete fertilizer are
available in granular and water soluble form.
Methods of fertilizer Application

1. Ring method. This is done by making a ring the canopy drip line of the tree and
digging it deeply enough to where the fertilizer is broadcast. The fertilizer is
afterwards covered with a layer of soil.
2. Band application. This is the application of fertilizer in which a trench is dug around
the canopy drip line of the tree, and fertilizer is applied and covered with soil.
3. Broadcasting. It is a method through which the fertilizer is applied over the surface
of the land. It may not be harrowed, plowed or disked into the soil. This method
usually practiced in rice field, pastures, and lawns.
4. Side dressing. Fertilizer materials is placed in or in between the rows of crops like
vegetables or corn or placing around the plant or trees. On row crops, side dressing
may be done simultaneously with cultivation. The purpose of side dressing is to
ensure availability of plant food nutrients, particularly nitrogen during is to ensure
availability of plants food nutrient, particularly nitrogen during the critical; growth
periods when plants are taking up nutrients rapidly.
5. Foliar application. The chemical is mixed in water and spayed to the foliage of the
plants.
6. Applied with the seed. Fertilizer is broadcast together with seeds or the seeds coated
with fertilizer by means of an adhesive such as cellofas or gum Arabic
7. Fertigation. This involves dissolving the fertilizer materials in water and then apply
it with the use of sprinkler.
Determining the Kind and Rate of Fertilizer to be Applied at Different Stages of Growth of
Fruit-Bearing Crops
Fruit-bearing crops, when properly fertilized, grow well and yield more fruits abundantly.
The plants will show some visual signs whether they are receiving and adequate or a deficient
supply of the major elements such as N, P, and K:
1. Plants that are deficient in nitrogen will show varying degrees of yellow of the canopy
and stunting appearance.
2. A deficiency of phosphorus is manifested by a violet discoloration at the leaf midrib
and, as the deficiency intensifies, the leaf color becomes dull grayish green, and a
burning appearance shows along the leaf margin.
3. A deficiency in potassium shows a discoloration of leaves to pale green. Brown spots
developed from tip to the margin of thew leaves result in drying of the margins.
Determining the kind and rate of fertilizer to be applied in an area depends on the composition of
fertilizer to be used. One way expressing the rate of fertilizer application is in kg of NPK per hectare
of land. A crop grower must know how to compute or convert fertilizer recommendation from one
top another.
In the previous lesson on vegetable production, fertilizer computation has already been taught. The
sample problems below on fertilizer computation will help the recall your lesson.
Formula:
Weight of nutrient recommended x 100
Weight of fertilizer material =
% Nutrient of fertilizer
Sample Problem
Calculate the number of kilograms of ammonium sulfate (12% N), needed ordinary super
phosphate (20% P2O5), and muriate of potash (60% K2O) to meet the 90-60-30 recommendation.
Solution
90x100
a. Weight of ammonium sulfate = = 429 Kgs
21
60x100
b. Weight of ordinary superphosphate = = 300 Kgs
20
30x100
c. Weight of muriate of potash = = 50 Kgs
60
The kind and rate of fertilizer to be applied on fruit-bearing crops is not only considered
based on the deficiency symptoms for lack of the three major elements; the specific stages of
growth of the plant should also be considered. Based on the results of the soil analysis or any
visual indication of deficiency signs, rates can be used as a starting point.
Adjustment in rates can be made in later stages of crops development depending on the
actual appearance of the plants.
Recommended Fertilizer Guide for Some fruit-bearing crops

The following table shows the kind and rate of fertilizer application in terms of NPK at
different growth stages of some fruit-bearing crops, including the method and time of application.
Crops NPK in Method of Application Time of Application

g/tree/year
Mango
(non-bearing) 160-70-70 Band application Start of rainy season
(bearing) 210-210-210
Banana 160-160-160 Band application at radius of 2-4 splits
60 cm
Pineapple
1 month 60-50-150
4 months 55-0-0 Band application
7 months 60-50-150
10 months 55-0-0
Coconut
1-2 years 84-40-180
Band application Onset of rainy season
3-4 years 168-0-360
5 years and up 336-40-480
Information Sheet # 3 Water crops
Lesson 1 PERFORM IRRIGATION AND DRAINAGE PRACTICES
DEFINITION OF TERMS
1. Field capacity – the amount of water by the soil after gravitational water is drained
away.
2. Permanent wilting point – a level of moisture in the soil which is unavailable to the
plant
3. Drainage – the removal of excess water from the soil
4. Evaporation – the loss of water in the soil in vapor form
5. Transpiration – the loss of water from the leaves in the from of water the soil
6. Seepage – the horizontal passage of water or sideward loss of water the soil
7. Percolation – the vertical/downward movement and loss of water from the soil
8. Irrigation – the application of water to the soil by any other means than rainfall.
Irrigation
Vegetables, being succulent products by definition, are generally more than 90% water. Thus,
water determines the weight and yield of vegetables products. The quality of vegetable products
may be traced directly or indirectly to the mismanagement of water supply in the production
field. A good proportion of investment in vegetable growing is allocated for water management,
whether or not it is an a traditional farm where water is applied by manual labor or in an
automated drip-irrigation system.
Benefits of irrigation
1. Irrigation is insurance to drought.
2. It enables the growing of quick maturing crops
3. It is a guarantee to the quick germination of seeds
4. It is a means of securing early maturity on most crops
5. It increases quality, attractive appearance, and yield of crops.
Factors that Determine Water Deficiency for Irrigation Schedules
1. Based on soil water measurements.
2. Based on evaporation rates
3. Calculated irrigation schedules
4. Temporary wilting
5. Color of foliage
6. Rate of growth of the plants
7. “Feel of the soil”
Type of soil Irrigation is needed

Sandy Appears to be dry but dose not form a ball when squeezed
Loam Somewhat crumbly but holds together
Clayey Somewhat pliable, forms a ball, too dry to form ribbon
easily (ribbon is formed between thumb and forefinger)
8.
9. Sand-cum-soil-mini plot technique.
Kinds of Irrigation Water

1. Surface irrigation. in the case water is applied over the surface of the ground, either
in furrows or by spreading it broadcast over the land being irrigated.
2. Sub-irrigation. In this kind of irrigation, the water is delivered to a porous stratum of
soil at proper depth.
3. Overhead or spray irrigation. In this case, water is put into the plants in the form of
very fine drops or spray or mist.
Methods of Irrigation
1. Irrigation by hand. This requires hand labor. This system is used only where a
valuable crop can be grown in a small piece of land, as in school and home gardens.
2. Irrigation by windmill. It is used for irrigating a fruit plantation or a truck garden.
This system furnishes a very satisfactory means of pumping water in some localities
in the Philippines.
3. Irrigation by power machinery. Water pumps are set in the source of water. Water
is delivered to the field through water hose.
4. Drip irrigation. water passes to small pipes that are directed to the garden or field of
crops.
Causes of Loss of Irrigation water

1. Over Irrigation. A farmer should not use more water than his crops need.
2. Poor grading of land. When a piece of land to be irrigated is not uniformly
are low, or when there is hardly any grades at all to allow movement of water
by gravity, there will be loss of water.
3. Seepage. is the horizontal passage of water from irrigation canal through the
surrounding ground.
4. Deep percolation. Percolation is the vertical downward movement of water.
5. Run-off at the ends of fields or furrows. To avoid waste of water in the
from of run offs, it is necessary to supervise carefully the irrigation work so
that only enough water is allowed to flow in the irrigation furrows.
6. Direct evaporation. This refers to the loss of water from plant parts, soil
surface and even from bodies of water with the aid of sunlight.
Lesson 2- Drainage
Drainage is defined as the process of removing water from the soil in order to increase its
productivity.
Benefits derived from drainage
1. It improves the tilth of the soil
2. It leads to the improvement of the soil aeration
3. It improves the temperature condition pf the soil
4. It increases availability of plant food
5. In encourages multiplication and development of useful organism in the soil
6. It increases benefits obtained from the use of fertilizers
Systems of Drainage
1. Surface drainage, also called open drainage
2. Under-surface drainage
3. Combination of surface and under surface drainage
4. Vertical drainage - the water runs more or less vertically through the soil into a porous
bed of sand or gravel beneath.
Information Sheet # 4 – Perform pruning

Lesson 1 – Prune trees
DEFINITION OF TERMS
Pruning – a physical process of removing plant parts like growing points, foliage, and branches
to attain some specific purpose
Head-back – a type of pruning in which the cuts are made at the terminal portion of the plant
Thinning-out – the complete removal of number of branches
Pruning is a physical process of judicious removal of plant parts like growing points or
meristems, foliage, or branches to attain specific purposes. Pruning may result in over-all
reduction in height, general configuration and total photosynthetic area of the plant. The total
yield of the lant may be reduced, but the quality and size of the marketable fruits may be
enhanced. The extent of the pruning should maintain a good balance between loss in total yield
and compensation in quality factors of marketable fruits.
Pruning is of two types based on the nature of making the cuts:
1. Heading-back. The cuts are made at the terminal portion of the plant. Removal of the
growing point will enable the sprouting of lateral buds just below the cut and develop
freely to constitute the new lateral branches. Later, the terminal buds of these new
branches may again be nipped off to include multiple branching.
2. Thinning-out. This is the complete removal of any number of branches. The remaining
branches retain their apical dominance, suppress the development of the lateral buds, and
grow into sturdy boughs.
Objectives of Pruning
Pruning is a practiced to achieve certain objectives:
1. Control the height, size and shape of the crown
Pruning is done at the early stage of development of the plant. It consist a series
of pinching or removal of the terminal shoots of the plant when it has grown a
meter. The purpose is to lessen the height of the main axis of the plant, induce
lateral development of branches, and form a framework for a more balanced
crown.
Example: mangoes, coffee, and citrus to make picking of fruits less time
consuming, convenient, and less costly.
Heading-back is also done on crops like jackfruit, durian, lanzones, and cacao, I
which fruits are borne along the trunk and branches so as to have more surfaces
for fruiting.
2. Remove branches that are undesirably situated like those that interlace with one another
3. Remove diseased branches and fast-growing cluster of “water sprouts” which develop at
the base of the trunk or along the main branches.
4. Remove inner branches to lessen the density of the canopy, to allow filtration of sunlight,
and to minimize the development of diseases.
5. Lessen the number of inner branches to facilitate spraying and other operations
6. Form a hedge and ensure regular development of shoots and young leaves.
7. Lessen the number of branches and amount of foliage in order to induce bearing of fruit
and increase their size (i.e. grapes and passion fruit)
8. Remove the aging top of the plant that has become unproductive, and has been replaced
by a new growth
This operation is called “rejuvenation” in which the old plant is cut off, and since
the roots system remains intact and functional, a resurgence of new growth takes
place and a new plant is formed. This is done in aging coffee, cacao trees, and
mango plants that have been blown by strong winds.
How Pruning is Done
Pruning trees is simply done by using a sharp tool, either a pruning saw, a pruning knife,
or a pruning shear.
The following are the steps in pruning fruit-bearing crops:
1. Trim the tree uniformly by removing relatively small branches.
2. Avoid cutting large branches of the tree
3. Trim the leading branches when they are too high or are spreading too wide. To do
this, cut the straight stubs but not the side shoots.
4. Remove the water and intertwining sprouts altogether when they are not needed.
5. Trim the remaining parts of the tree to be pruned.
After pruning, treat the wounds completely with paint or tar especially those bleeding
branches. For all wounds, paint is the best material. For large wounds, tar is preferred,
because its substances are better preservatives than paint. When pruning, always be ready
with a part pot. Paint and treat the wound at once.
Information Sheet # 4 – Perform physical growth enhancing practices
Lesson 1 – Cultivation Practices

Cultivation is a tillage operation of loosening or breaking up the soil about growing
crops or plants in order to maintain it in a condition favorable for their growth.
Cultivation is necessary in the case of annual crops. With permanent plants, the ground my be
cultivated. In this case we can say clean culture is practiced, but it should really be grown to
cover crops in order to protect the soil from erosion.
Benefits of Cultivation
1. Cultivation aerates the soil to facilitate the respiration of plant roots and micro organism
as well as to supply nitrogen for nitrogen-fixing organism.
2. It makes the top soil loose to increase its capacity to absorb water
3. It kills the weeds, the chief plant competitor.
Methods of Cultivation:
 Off-barring. The soil is cultivated away from the plants.

 Hilling-up. The soil is brought towards the base of the plant to cover fertilizer and
control weeds.
Objectives of Cultivation:
1. Destroy the weeds.
2. Conserve soil moisture.
3. Help conserve food materials in the soil.
It is generally known, however, that when cultivation kills weeds, moisture is
conserved because dead weeds have no more chance to use the soil moisture as
well as food nutrients in the soil.
4. Improve aeration of the soil. During rainy season, the soil lacks air because spaces in
between soil particles are filled with water. If you drain the soil, the soil air can circulate
in between soil particles. Cultivation also creates more spaces between soil particles to
accommodate air.
Frequency of Cultivation:
The ideal way of thinking care of an annual crop like vegetables is to keep the field free from
weeds, and the soil in excellent tilth all the time through cultivation. This is usually done in
gardening and so when a field receives about the same amount of attention, we often say we
“garden” the field. By this we simply mean we give field a very intensive care just as we
generally do to a garden.
Usually, however, we cultivate as many times as we can to keep the weeds down and
prevent them from existing in abundance.
Depth of Cultivation:
As a rule, cultivation should be at a depth of about 5 centimeters. It should be deep topo kill
weeds. It is not advisable to cultivates deeper than it is necessary to kill the weeds because the
roots of the cultivated plants may be injured. The depth varies according to crops.
Time of Cultivation:
Cultivation is done after planting and before the crops cover the ground. Since cultivation is
actually a process of working the soil, the rules governing plowing with reference to the condition
of the soil should apply to cultivation.
Below is the time table when to hill up the following vegetable crops:
CROPS WHEN TO CULTIVATE

Beans and peas 2-3 weeks after planting
Eggplant 2-3 weeks after planting
Pepper 2-3 weeks after planting
Potato 8-10 cm tall or approximately 30 days after
planting
Lettuce 2-3 weeks after transplanting
Chinese cabbage 2-3 weeks after transplanting
Celery 2-3 weeks after transplanting
Carrots 30 days after transplanting
Cabbage 2-3 weeks after transplanting
Cauliflower and broccoli 25-30 days after transplanting
Tomato 2-3 weeks after transplanting
Tools/Implements/Equipment for Cultivation

The tool/implements and equipment may be grouped into garden trowels, hoes, and
cultivars. Cultivators are either pushed by man or drawn by animals and tractors.
A. Garden trowels. These are the simplest tools for cultivation. Trowels are used in
gardening where the ground is taken cared of intensively, and the scale of the work
does not demand the use of larger implements.
B. Hoes. Next in simplicity among implements for cultivation is a hoe. Hoes are
specially adopted for use on land where animal drawn cultivators cannot be used, and
for cultivating spaces between plants in the row that cannot be reached by other
cultivators.
C. Cultivators. A cultivator is an implement used for cultivation and consists usually of
a frame to which shares are attached. Cultivators may be either propelled by hand or
drawn animals, tractor, or cable.
 Hand cultivators
 Animal drawn cultivators
 Tractor cultivators
Tips in Successful Weed Control and Cultivation
 Prepare your field thoroughly

 Use seeds free from weed seeds
 Get acquainted with the nature, life history, and habits of the weeds found in your farm.
 Cultivate and weed your field thoroughly using such weeding implements because they
are not efficient but are also convenient to use
 In hand weeding, be sure the weeds are completely pulled out instead of merely being cut
 Practice crop rotation whenever possible and advisable.
 Do not allow plants to produce seeds
 Do not leave piles, especially of weed plants which reproduce new plants
 Weed control is the most important function of cultivation; therefore, the work should be
done at the time most favorable for killing weeds. The best time is before the weeds have
become established.
 Cultivation should be done as often as necessary to prevent weeds form injuring the
drops, and this is done when conditions are favorable.
 Shallow cultivation is preferable than deep cultivation so as not to injure the root system
of the plants.
Lesson 2 – PERFORM MULCHING

DEFINITION OF TERMS
1. Mulch - any material spread on the ground to protect plant roots heat, cold, or drought
and to keep fruits clean.
2. Mulching – the practice of covering the soil with any kind of material like leaves, paper,
and plastic in order to prevent the plants from extreme temperature and to conserve
moisture.
Importance of Mulching
 Mulching reduces the washing away of soil particles especially in sloping gardens.
 Conserving soil moisture is an important use of mulch
 Mulches modify soi temperature in vegetable gardens
 Organic enrich the soil as they decay and provide a better environment for plant growth.
 Most mulch also provides excellent weed control
 Garden mulching reduces maintenance
 There will be more fruity harvest because of less rot.
Mulch Materials
There are many materials in the locality that could be used as mulch materials.
Compost is generally the best mulching material for home and school gardens. It is usually free
from weed seeds and is inexpensive. Prepare compost form materials present in your yard.
 Straw is a short-lived and coarse-textured. More straw is need for the same effect as
compost or lawn clippings\.
 Sawdust is common mulch available especially in urban places. If well managed, it can
be good mulch.
 Plastic is effective mulch if properly used. Black plastic keeps light from the soil asn
prevents weed from growing.
 Newspaper is much better than plastic because they can be turned into the soil after use.
When selecting mulch materials, consider these factors:
 Cost of the material

 The crop you plan to mulch.
 The time when mulch is to be used.
How to Use Mulches
 Spread mulches on freshly cultivated, used free soil before plants are large enough to
interfere.
 Apply organic mulch thick enough to leave a 3- inch layer after setting.
 Four inches of fine materials like compost should be adequate.
 Remember that coarser materials, such as straw, settle and many require 6 inches or more
initially
 If you use newspaper, place three layers on each side of the row
 Add more mulch during the season when working with organic materials
 The mulch settles and gradually rots during the growing season where it meets the moist
soil surface
 Adding more layers assures continuous weed control and a clean resting place for the
fruits of your labor and creates a pleasing appearance throughout the season.
COMPETENCY – BASED LEARNING MATERIAL

Qualification Title Agricultural Crop Production NCII
Unit competency 2 CARRY-OUT HARVEST AND
POSTHARVEST OPERATIONS
Module Title Carrying-out harvest and
postharvest operations
MODULE TITLE: CARRYING-OUT HARVEST AND POSTHARVEST
OPERATIONS
MODULE DESCRIPTOR: This unit of competency covers the knowledge, skills and
attitudes required to Agricultural Crops Production NCII efficiently and effectively. It includes
perform pre- harvests operations, perform harvesting activity, perform post-harvest operation and
monitoring storage pest and diseases.
Expected Outcomes:
1. Perform pre-harvest operations
2. Perform harvesting activity
3. Perform postharvest operation
4. Monitor storage pest and diseases.
Information Sheet # 1 – Perform pre-harvest operations
Lesson 1 – Determining maturity indices of vegetable crops
Maturity Indices
Maturity is derived form a Latin word “ maturus” which means ripening. It is that stage of fruit
development, which ensures attainment of maximum edible quality at the completion of ripening
process.
Importance of maturity indices:
 Ensure sensory quality (flavor, color, aroma, texture) and nutritional quality
 Ensure an adequate postharvest shelf life.
 Facilitate scheduling of post-harvest and packing operations
 Facilitate marketing
Types of Maturity
1. Physiological Maturity. The stage in the growth and
development of a crop that marks the beginning of aging of
the tissue. It is generally referred to as ripening.
2. Commercial Maturity. The stage in the development of a

crop in relation to time of harvest according to use or market
demand. For example, most often, potatoes are harvested
even if the particular variety planted did not reach its
expected age of maturity when the demand is high. In the
case of beans, the pods can be harvested as young pods or
dried bean seeds.
In beans and peas, there are three stages of maturity as follow:

1. Tender pods – when the product desired is the tender pods (e.g. pole and bush
sitao, snap beans)
2. Tender seed stage – when the product desired is the tender seeds (e.g. lima
beans , cadios)
3. Ripened seed stage – when the product desired is the ripened seeds which are
mainly used as seed (e.g. mungbean, cowpea).
Maturity Determination
1. Visual Methods
Skin Color. This factor is
commonly applied to fruits,
since skin color changes as it
ripens or matures.
Size. The shape of the fruit
can change during maturation
and can be used as a
characteristic to determine
harvest maturity.
Fruit size. Some vegetables
will reach a certain size,
which can be used as index for optimum time of harvest. The presence of
abscission zones between the stem and the stem end in some fruits such as
tomato, peas, and beans have been observed to become prominent at maturity.
2. Feel Method
This method is done mainly by touch of the fingers with
respect to firmness, crispiness and sound. For example, in
bottle gourd, tomatoes, beans, and peas, the matured fruits
will easily give way when a slight pressure is applied to
detach the fruits with the fingers.
3. Chemical Analysis
In this method, the acidity, starch and sugar content are measured. High sugar content
indicates maturity. Acid content in some fruits falls with maturity thus, low acid content
indicates maturity.
4. Physical Means
Use of pressure tester- use to measure the softness of a fruit
Specific gravity – in practice, the fruit or vegetable is weighed in air divide by the
weight in water gives the specific gravity. As a fruit matures its specific gravity
increases. This parameter is rarely used to determine time harvest but could be
used in cases where development of a suitable sampling technique is possible.
5. Computation Method
Days from flowering to harvest
Days from planting to harvest
6. Maturity Indices of Vegetables Crops
Maturity is the attainment of the particular size or stage after which ripening takes
place. The quality of the produce cannot \be improved but it can be presented when
harvesting is done at proper stage of maturity.
Table 12. Maturity indices of some vegetables crops based from Bautista (1977).
Crop Maturity Indices
Okra Reached desirable size and tips of which can be snapped readily
Tomato  Pulp surrounding the seeds is jelly-like, seeds slip away from
the knife
 For long-distance shipment, it is harvested at mature green
stage
 The ripe stage indicates that most of the surface is pink or red
and firm
Eggplant. Ampalaya, Immature (over mature if color dulls or changes and seeds tough)
Chayote
Upo, Patola Immature (over mature if thumbnail cannot penetrate flesh readily)
Cowpea, sitao, snap Well-filled pods that snap readily
bean, batao, sweet
pea, winged bean
Sweet potato Deep green color turning dull green or red
Sweet corn Exudes milky sap when thumbnail penetrate kernel
Lettuce, Pechay, Big enough but before flowering unless flowers are desired
Mustard
Cabbage Head compact (over mature if head cracks)
Celery Big enough but before it becomes pithy.
Radish, Carrot Large enough and crispy (over mature if pithy)
Potato, Onion, Garlic Tops begin to dry and topple down
Yam bean, Ginger Large enough (over mature if tough and fibrous)
Cauliflower, Brocolli Curd is compact: absence of florets (over mature if florets are opened)
Field obstruction will greatly affect the efficiency of harvesting operation of vegetables. This will
result to losses if this problem will not be given attention.
FIELD OBSTRUCTIONS
1. WEEDS
When the garden has numerous species of weeds, it will hamper the harvesting
operation because this might mixed to the vegetables to be harvested hence is a
difficulty in having a pure vegetable harvest.
2. BUSHED
Bushes may cause inconvenience
in harvesting particularly in
transporting harvest form the point of
harvest from the point of harvest to
the main road. Bushes having thorns
can really cause annoyance during the
operation.
COMMON TOOLS, MATERIALS AND FACILITIES DURING HARVEST
1. Picking tools
Vegetable harvesting tools can be a knife, sickle or shears depending on the availability
and convenience of use.
Below are some samples of picking tools
From left to right: Lettuce, broccoli and celery knife Cabbage picking knife
2. Basket and crates

Basket and crates are badly needed during harvesting of vegetables because this
will be use for collection of vegetable harvest.
Typical wooden crate holding fresh tomatoes. Plastic field boxes with nest/stack design
Basket with liner
3. Temporary shed
Shed is very important in a certain farm most especially during harvest so that there is a
temporary stacking area for the harvest. Temporary shed can be appreciated most probably
during the inclement weather.
Temporary shed
RECORD BOOK
Record book is necessary in running a vegetable farm. Without a record book a
particularly farm might be at risk for failure because there is no basis for doing any activities
more especially in harvesting. Record books may include crop history, harvest calendar and farm
record.
Lesson 2 – Perform Pre-harvest and post harvesting activity
Time to Harvest
There is a correct time for harvesting any kind of crop. Delayed harvesting is as bad as
premature harvesting. Both may be favorable to the grower but are always unfavorable to the
consumers.
Factors to Consider in Harvesting fruit-bearing Crops
1. Distance
2. Purpose
3. Characteristics of the fruit.
There are factors and characteristics of fruits that affect their postharvest life:
1. Energy requiring
Even after harvest, a fruit is alive, metabolism is continues until the crop
deteriorates. In other words, the greater the energy source, the longer the postharvest life.
2. Continual state of change

Being live tissues, fruits continuously change until completely deteriorated.
Therefore, the slower the undesirable changes are, the longer the postharvest life.
3. High in water contact

Fresh fruits, consist mainly of water. If could be as high 98% by weight in fully
turgid state. Loss of water can dry up commodity. A 10% loss in weight may result in
100% commercial loss. Therefore, the faster water is lost (transpiration) from the
commodity the faster it loses its freshness.
4. Subject to attack by pathogens and insects

Fresh fruits are not only food for human beings but also for microorganism and
insects. The more favorable the conditions for their spread and growth are, the faster the
deterioration.
Preparation Prior to Harvesting

1. Conduct field inspection. Check if there are crops that are ready for harvest.
2. Remove obstructions in the field to facilitate harvesting and avoid damages to the
produce.
3. Construct a temporary shed to stack harvested to prevent from sun scalding.
4. Prepare harvesting tools, collecting baskets with liners, packaging and other materials
used in harvesting.
Methods of Harvesting Fruits
Harvesting of fruits has not so far been mechanized, not like of 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 outmost 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 hool at end called “alawa” by

Pangasinenses
3. Bamboo basket called “kaing” tied to a rope. This

harvesting device is brought by the climber when
climbing the tree to place the fruits he picks. With the
help of the rope, the loaded basket is laid on the
ground.
Other methods of harvesting fruits

Traditional and modern methods
Selective Picking – only mature fruits are picked.
Stripping – all the fruits are gathered
Mechanical Harvesting
Harvesting is carried out using various mechanical systems, all
of which have the effect of vibrating the fruits to fall. As with
the stripping method, ripe, green, and overripe cherries are
picked together and must be separated in a later stage.
POSTHARVEST TREATMENTS
Postharvest treatment are very important in fruits to avoid pathogenic damage caused by
harmful microorganisms.
1. Hot Water Treatment
In this treatment the fruits are put in a fruit trays and dip in a hot water with controlled
temperature. In mango, newly harvested fruit dip in hot water with a temperature ranging
from 52°C to 55° for 10 minutes then undergo hydro cooling and air dry.
This can also done by dipping at 60°C for 1 minute but no hydro cooling
Hot Water Treatment

2. Vapor Heat Treatment
This treatment require a vapor saturated air heated at 46°C for 10 minutes. This could
reduce fruit fly infestation.
Vapor Heat Treatment (HVT)
Conduct Postharvest Activities
Cleaning the Harvesting Crops
Post-harvest operation is done specifically with celery, green, onions, radish, and carrot.
It may be done with other vegetables especially those harvested during wet conditions.
The purpose is to expose the whitish color of roots, remove soil, dirt, spray or dust residue,
refresh the products, and improve the appeal to the customer.
Wiping the vegetables with a clean, dry and soft cloth often gives better results than washing.
This is most suitable for tomatoes, melons, and other fruit vegetables.
 Trimming
The activity is done by cutting excess pedicel/stem or crown and other unnecessary
part of the fruit that could affect its quality.
Trimming also includes the removal of disease-infected parts to avoid the spread of
the disease during the transport or storage of the commodity.
Trimming lessens the expenses for transporting and handling and most especially
improves the appearances or maintain the good quality of the products.
 Washing
Washing of fruits is done to remove latex and other foreign materials like dirt.
Trimming and washing of banana
 Sorting/Sizing
The activity is necessary and done in accordance with the requirement of the
buyer.
Fruit sizing and sorting before packing
 Grading
The grade is the unit of classification while the standard defines the quality
requirement of each grade. Quality is usually defined in terms of color, size, shape,
maturity, and amount of defects. In grade, there are usually 1-5 grades: Grade No. 1, 2, 3,
and 4 or off-grade or unclassified. The off-grades are usually left in the field for the
animals.
 Packing
This is the practice of putting the produce into appropriate containers before
shipping or storing. This promotes efficiency and accuracy in shipping or storing.
Packing of fruit is done in accordance to the destination. The materials for packing
different to each other. Recycled cartoon are used for local market while cell-type cartoon
for export market.
Domestic market Export market
 Curing
This is a technique of subjecting newly dug tubers or roots to intermediately high
temperature and high relative humidity to heal bruised or wounded produce to prolong
storage life. The recommended temperature range may be from 15-19°C for tubers, sweet
potato roots, and onion bulbs.
 Transporting
Transporting refers to the movement of the harvested vegetables from the farm, sorting
or grading stations, packing house, trading posts, bus stores, warehouses to the point of
sale.
 Storing
The technique in delaying or postponing the distribution, movement or sale of
vegetables is by keeping them in appropriate environment. The purpose is to control
supply, stabilized price, and bring the produce when market price is high.
Principles of TLC
Produce / vegetables are living organism
Handle harvest with extra care
Do not toss the fruits
Gently lay down the harvests
Do not step on the piled produce
Do not make the pile too high to avoid heat up
Importance of Stacking and Storing Vegetable Crops in a Cool and Dry Place
To maintain the freshness of the produce
To prolong the shelf life of harvested vegetables crops
Good Practices during Harvesting

1. Containers used for collecting produce
Must be smooth (use of liners)
Must be cleaned
Must not be overfilled
2. Harvested produce must not come into contact with oil, chemicals and dirty
surfaces.
Must not be dropped
Must be gently transferred to collecting baskets and protect from sun or rain until
such time it can be transported to target markets
3. Cuts and bruises must be avoided during harvesting weather operations time of
harvest. The time of the day and the prevailing weather conditions can influence
produce quality and shelf life
Produce must be harvested during the cooler time of the day when the
physiological activity of fruits is low.
Produce must not be harvested when wet, because it generates heat and decays
quickly.
Harvested produce must be maintain in a cool and shady area with adequate
ventilation
Reducing Damage to Produce

To all vegetables, are should be taken to prevent injury due to harvesting and handling errors. A
crucial factor to give emphasis is during harvesting operations
Several management practices can reduce or eliminate harvest injury.
 Remove protruding nails of staples and smooth through edges on field containers
 Harvest workers should not have a long, sharp fingernails
 Use car in dumping products from container to another
 Use padding on all impact area when possible
 Clean sand and all debris out of all containers
 Do not overfill containers. Severe damage can result when stacked
 Consider the time of the day of harvest. Many products are more turgid in the early
morning and bruise more easily.
Depending on the nature of the crop, the harvest passes through one or all of the following
processes before it is used:
 Trimming and cleaning

 Sorting and grading
 Drying, curing
 Storing
Handling of Harvested Products

The primary objectives of post-harvest handling is to maintain vegetables quality.
Carelessness at any phase after harvest can quickly change the grade of the harvests. Typica
quality parameters include color, firmness, size, shape, flavor, aroma, and freedom form injury
and diseases.
Vegetable quality is mot often reduced by two factors:
1. Mechanical injury – mechanical injuries include cuts, abrasions, and punctures incurred
during harvesting and handling operations, and bruises caused by drop or over-filled
containers, these injuries provides entry points for decay organism and reduce storage
life.
2. Poor temperature management – to maintain quality of vegetables after harvest, they
should be stocked or placed in temporary shed to avoid wilting and sun-scalding.
Harvested should not be tossed but gently laid down ion containers with liners.
Causes of Post-Harvest Losses
 Post-harvest losses of vegetables could be due to causes that are technological in nature
such as decay, yellowing, and wilting, or nontechnological such as lack of transportation
and storage facilities, adverse weather conditions, inefficiency of distribution, and lack of
market demand.
 Some of the post-harvest losses of vegetables are due to changes in the commodity that
are obvious such as yellowing, softening, rotting, and sprouting all of which will result in
the direct loss of commercial value of the vegetable.
 Deterioration io texture, flavor and aroma which effect the quality of the vegetable may
occur. Example of such loss is the development of pithiness in radish, celery, and
cucumber and toughening of beans
 Losses due to rough and careless picking, packing, loading or unloading are common.
The damages may be in the form of cuts, punctures, cracks, splits, changes in form and
shape (distortion) or partial to full separation of the outer covering (abrasion).
 Usually, rots are the greatest single cause of loss. However, most microorganism enter
through mechanically damaged tissue. Weakened tissues caused by natural
(physiological) deterioration are also very susceptible to microbial attack. Physiological
changes of vegetables other than wilting, causes deterioration.
Vegetables Signs Of Deterioration

Leafy vegetables Yellowing
Cauliflower and broccoli Opening and florets, softening
Sweet Corn and young corn cob Loss of sweetness
Okra Softening
Cucumber Yellowing
Beans Toughening, yellowing
Chayote, tomatoes, pepper Seed germinations
Asparagus Elongation and feathering
Onion, garlic, sweet potato, ginger and Sprouting and rooting softening
carrots

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AGRICULTURAL CROPS PRODUCTION NCII

QUALIFICATION : AGRI-CROPS PRODUCTION NC II

MODULE TITLE : Performing Nursery Operation

After completing this module, you be able to:

1. Bolo is used for cutting grasses and weeds

2. Crowbar is used for digging big holes and for digging

3. Pick-mattock is used for digging canals, breaking

4. Grub-hoe is used for breaking hard topsoil and pulverizing soil.

5. Spade – is used for removing trash or soil, digging

6. Shovel - is used for removing trash, digging loose

7. Rake is used for cleaning the ground and leveling

11. Hand cultivator – is used for cultivating the garden

12. Hand fork – is used for inter-row cultivator.

13. Pruning shears- is used for cutting branches of

14. Axe – is used for cutting bigger post.

15. Knife – is used for cutting planting materials and for

 Lawn Mower. These are used to cut turf grass.

 Tiller/Cultivator. These are used to break up large areas of

 Lawn Edger. These are used to trim the edge of a lawn of

 Electric Clipper/Trimmer/Shears. These are often used to

MAINTAIN FARM FACILITIES

INFORMATION SHEET 2.1

Maintain Farm Facility

In cooperation with the users, the staff should:

How to Clean Your Tools

Simple Repair and Modification of Tools and Implements

To replace a tools handle:

Facilities Physical Calamities/Disaster Suggested

Storage barn Leaking roofing Heavy rains Put water sealant

Farm shop Unsafe windows Thieves/burglars Put grills and heavy-

Prepare Farm Facilities and Equipment for Storage

INFORMATION SHEET 3.1

Safety Precautions in Handling Farm Facilities

Method for identifying hazards

2. Assess the risk associated with the hazard

Possible Supervisor Preventative

Unleveled terrain Falls  Place appropriate safety Observe safety

Handling soil/ Legionnaire’s disease  Minimize dust Follow proper hygiene

INFORMATION SHEET 4.2

 Supply of seeds for your farm is always made available.

 Seed growing is an exacting work.

Official standards for seed certification in Philippines

Factor Breeder Foundation Registered Certified

Name:_____________________________________________________ Date: ______________

ACTIVITY SHEET 4.1

INFORMATION SHEET 5.1

Methods of Seed Testing

 Breaking the seed coat. This method is applied to seeds

 Winnowing. If you winnow, all the seeds that are blown

 Germinating the seeds using the following methods:

What is seed germination?

Why do some Seeds Fail to Germinate?

 By cracking the seed coat.

No. of seeds germinated

Let: X= the number of seeds to sow or your adjusted seeds.

X= 266.6 or 267 seeds

1. Seed testing is an analysis of some physical parameters and physiological quality of a

Task sheet 5.1

Assessment Method: Portfolio

1. Seeds are either rubbed on a sand paper manually.

D. Treatments with growth regulators & other Chemicals:

Endogenous dormancy may be due to presence of germination inhibitors.

CREATING MEDIA COMPONENTS AND MIXES

Preparing the Growing Media

Name:_______________________________________ Date: