UC4-Core-Carrying-out Harvest and Postharvest Operations

COMPETENCY – BASED LEARNING MATERIAL
Sector: AGRICULTURE AND FISHERY
Qualification: AGRICULTURAL CROP PRODUCTION NC II
Unit of Competency: CARRY-OUT HARVEST AND POSTHARVEST

OPERATIONS
Module Title: CARRYING-OUT HARVEST AND POSTHARVEST

OPERATIONS
Technical Education and Skills Development Authority

RL AGRI FARM INSTITUTE INC.
Prk. Kamanggahan, Anonang, Aurora, Zamboanga del Sur
HOW TO USE THIS COMPETENCY –

DATE DEVELOP: DOCUMENT NO.ACP2-01
AGRICULTURAL CROP ISSUED BY: Page
PRODUCTION NC II
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DEVELOPED BY: TESDA-WNAS
CARRYING-OUT HARVEST AND of
MERCEDITA G. REVISION #
POSTHARVEST OPERATIONS ALACAIDE 77
BASED LEARNING MODUL
Welcome to the Module; CARRYING-OUT HARVEST AND POST-HARVEST
OPERATIONS . This Module contains training materials and activities for you to
complete.
The unit of competency CARRY-OUT HARVEST AND POST-HARVEST
OPERATIONS contains the knowledge, skills and attitudes required for
Agricultural Production NC-II. It is one of the Core Modules at National
Certificate Level II (NC II)
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome there
are Information Sheets, Resource Sheets and References Materials for further
reading to help you better understand the required activities. Follow these
activities on your own and answer the self-check at the end of each learning
outcome. Get the answer key from your instructor and check your work
honestly. If you have questions, please don’t hesitate to ask your facilitator for
assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in
this module because you have:
 Been working for sometime
 Already completed training in this area
If you can demonstrate to your trainer that you are competent in a
particular skill or skills, talk to him/her about having them formally recognized
so you won’t have to do the same training again. If you have qualifications or
Certificates of Competency from previous trainings, show them to your trainer. If
the skills you acquired are still relevant to this module, they may become part of
the evidence you can present for RPL.
At the end of this learning material is a Learner’s Diary, use this diary to
record important dates, jobs undertaken and other workplace events that will
assist you in providing further details to your trainer or assessors. A Record of
Achievement is also provided for land preparation for agricultural , Implement
Post Harvest Program and Implement Plant Nutrition, our trainer to complete
once you completed the module.
This learning material was prepared to help you achieve the required
competency, in. This will be the source of information for you to acquire the
knowledge and skills in this particular trade independently and at your own pace
with minimum supervision or help from your instructor.
In doing the activities to complete the requirements of his module, please be

guided by the following:
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POSTHARVEST OPERATIONS REVISION # 77
MERCEDITA G.
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Talk to your trainer and agree on how you will both organize the training under
this module. Read through the module carefully. It is divided into sections,
which cover all the skills, and knowledge you need to successfully complete.
Work through all information and complete the activities in each section. Read
the information sheets and complete the self-checks provided. Suggested
references are included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/ She is
there to support you and show you the correct way to do things. Ask for help.
Your trainer will tell you about the important things that you need to consider
when you are completing the activities and it is important that you listen and
take notes.
You will be given plenty of opportunities to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way
you will improve both your speed and memory and also your confidence
Talk to more experienced work mates and ask for their guidance.
Use self-check question at the end of each section to test your own progress.
When you are ready, ask your trainer to watch you perform the activities outlined
in this module.
As you work through the activities, ask for written feedback on your progress.
Your trainer keeps feedback/pre-assessment reports for this reason. When
you have completed this learning material and feel confident that you have
had sufficient knowledge and skills, your trainer will arrange an appointment
with a registered assessor to assess you. The results of the assessment will be
recorded in your Competency Achievement Record.

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SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data
or information which is essential in planning training sessions.
Please check the appropriate box of your answer to the questions
below.
CORE COMPETENCIES ( Carry-out Harvest and Postharvest

Operations)
CAN I…? YES NO

 Identify crop maturity according to parameters affecting
physiological and physical indicators
 Verify records of crop agronomic history and reference for
for maturity/
 Remove obstructions from the field for efficient harvesting
 Ready harvesting tools and materials and temporary shed
 Implement appropriate harvesting methods based on

best cultural practices for each crop using suitable tools
 Handle crops according to postharvest treatment
 Harvest crops based on maturity indices and

characteristics affecting harvest quality
 Perform harvesting while observing GAP principles
 Follow postharvest operations based on standards
 Monitor use postharvest equipment to avoid damage to

crop in line with manufacturer/enterprise procedures
 Handle and pack according to variety and destination.
 Store and stack crops in cool dry place prior distribution

in line with enterprise procedures
 Identify pest based on references for storage pest and

diseases

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AGRICULTURAL CROPS NC II
List of Core Competencies
No Unit of Competency Module Title Code
Performing Nursery
1. Perform Nursery Operations AFF6101
Operations
AFF6102
2. Plant Crops Planting Crops
AFF6103
3. Care and Maintain Crops Caring and Maintaining Crops
Carry-out Harvest and Carrying-out Harvest and AFF6104

4.
Post-Harvest Operations Post-Harvest Operations

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UNIT OF COMPETENCY: CARRY-OUT HARVEST AND POSTHARVEST
OPERATIONS
CODE : AFF6104
MODULE TITLE : CARRYING-OUT HARVEST AND

POSTHARVEST OPERATIONS
MODULEDESCRIPTOR : This unit covers the knowledge, skills and attitudes

required to perform harvest and postharvest operations of major agricultural
crops including maintaining quality of produce for distribution. This unit also
includes proper use of tools and equipment required to perform the activities.
This unit does not include secondary processing.
NOMINAL DURATION :
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/trainees will be able to:
LO1. Perform pre-harvest operations
LO2. Perform harvesting activity
LO3. Perform postharvest operations
LO4. Monitor storage pest and diseases

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LO1. PERFORM PRE-HARVEST OPERATIONS
ASSESSMENT CRITERIA:
 Identify crop maturity according to parameters affecting physiological
growth and physical indicators
 Verify records of crop agronomic history and reference for maturity
 Remove obstructions from the field for efficient harvesting
 Check records crops to be harvested
CONTENTS:
 Parameters of crop maturity
 Physiological growth and physical indicators
 Obstructions from the field
 Harvesting tools and materials
CONDITIONS:
The students/trainees must be provided with the following:

 Materials, tools, farm implement and simple equipment
 Personal protective equipment
METHODOLOGIES:
 Individual self-paced learning

 Lecture
ASSESSMENT METHODS:
 Written examination
 Interview
 Practical application (demonstration)
 Direct observation

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LEARNING OUTCOME NO.1 PERFORM PRE-HARVEST OPERATIONS
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
Information Sheet 4.1-1

Read Information Sheet 4.1-1
Parameters of Crop Maturity
Self-check 4.1-1 Answer Self-check 4.1-1
Task Sheet 4.1-1 Read and Perform Task Sheet 4.1-1

Identif Maturity Indices of the Crops
Information Sheet 4.1-2 Read Information Sheet 4.1-2

Physiological Growth and Physical
Indicators

Harvesting Tools and Materials
Self-check 4.1-3 Read and answer Self-check 4.1-3
Task Sheet 4.1-3 Read and Perform Task Sheet 4.1-3

Identify Harvesting Tools and Materials

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INFORMATION SHEET 4.1-1
PARAMETERS OF CROP MATURITY
Objectives;
After reading this information sheet the trainees/students must be able to:
1. To know the parameters of crop maturity of a certain crop
2. To identify maturity indices of a certain crop
Introduction:
Maturity of crops generally refers to the attachment of the last stage of the
biological function of the part of a plant or the complete plant. It can also be a
specific stage in the plant life of the fruit which they grow to the maximum size.
TYPES OF CROP MATURITY
1. Physiological maturity: The period when sexually induced reproductive

growth has ceased. The stage of development when a plant part will continue
development even if detached; will continue development even if detached;
mature fruits
2. Harvest maturity: Where the seed, fruit or other economically important
organ of yield has reached a state of “ripeness “and can be removed from the
crop.
The maturity index for a commodity is a measurement or measurements that can

be used to determine whether a particular example of the commodity is mature.
These indices are important to the trade in fresh fruits and vegetables for several
reasons.
Quality: Attributes or characteristics that give a product value as a food

Easy
GROWER HANDLER CONSUMER
Good appearance Good appearance Good appearance
High yield Shelf-life Firmness
Resistant to diseases Firmness Flavor
Easy to harvest Nutritional value
Resist damage
Harvesting at the correct maturity is key Harvesting at the correct maturity is key
to satisfying quality expectations to satisfying quality expectations
Maturity Indices = Harvest Indices
Importance of Maturity Indices
 Sensory and Nutritional Quality
 Use—Fresh market or Processed
 Adequate shelf-life Facilitate marketing—standards
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Instructor
 Productivity
HORTICULTURAL MATURITY
The stage of development when a plant part possesses the necessary

characteristics for use by consumers use by consumers
PHYSIOLOGICAL MATURITY HORTICULTURAL MATURITY

FRUITS VEGETABLES
Immature Immature
Mature Mature
Ripening over mature
Ripe
Overripe
Maturity index for fruits and vegetables
The principles dictating at which stage of maturity a fruit or vegetable should be

harvested are crucial to its subsequent storage and marketable life and quality.
Post-harvest physiologists distinguish three stages in the life span of fruits and
vegetables:
1. Maturation is indicative of the fruit being ready for harvest. At this point,
the edible part of the fruit or vegetable is fully developed in size, although it
may not be ready for immediate consumption
2. Ripening follows or overlaps maturation, rendering the produce edible, as
indicated by taste.
3. Senescence is the last stage, characterized by natural degradation of the
fruit or vegetable, as in loss of texture, flavor, etc
Skin color:
This factor is commonly applied to fruits, since skin color changes as fruit ripens
or matures. Some fruits exhibit no perceptible color change during maturation,
depending on the type of fruit or vegetable.
Optical methods:
Light transmission properties can be used to measure the degree of maturity of

fruits. These methods are based on the chlorophyll content of the fruit, which is
reduced during maturation. The fruit is exposed to a bright light, which is then
switched off so that the fruit is in total darkness.
Shape:

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Instructor
The shape of fruit can change during maturation and can be used as a
characteristic to determine harvest maturity. For instance, a banana becomes
more rounded in cross-sections and less angular as it develops on the plant.
above this point.
Size:
Changes in the size of a crop while growing are frequently used to determine the
time of harvest.
Aroma:
Most fruits synthesize volatile chemicals as they ripen. Such chemicals give fruit
its characteristic odor and can be used to determine whether it is ripe or not.
These doors may only be detectable by humans when a fruit is completely ripe,
and therefore has limited use in commercial situations.
Fruit opening:
Some fruits may develop toxic compounds during ripening, such as ackee tree
fruit, which contains toxic levels of hypo glycine. The fruit splits when it is fully
mature, revealing black seeds on yellow arils. At this stage, it has been shown to
contain minimal amounts of hypoglycine or none at all. This creates a problem in
marketing; because the fruit is so mature, it will have a very short post-harvest
life.
Leaf changes:
Leaf quality often determines when fruits and vegetables should be harvested. In
root crops, the condition of the leaves can likewise indicate the condition of the
crop below ground.
Abscission:
As part of the natural development of a fruit an abscission layer is formed in the

pedicel.
Firmness:
A fruit may change in texture during maturation, especially during ripening when
it may become rapidly softer. Excessive loss of moisture may also affect the
texture of crops. These textural changes are detected by touch, and the harvester
may simply be able to gently squeeze the fruit and judge whether the crop can be
harvested.

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PINEAPPLE
Maturity %Soluble Solids
Days 0 7 14 21
Shipping green 6.9 8.4 8.5 8.3
¼ color 13.6 13.6 13.7 12.2
½ color 13.6 14.0 13.8 12.7
Full color 15.4 15.0 14.2 12.6
MANGOSTEEN
Color Index Color of the Fruit

1 Pale yellow green
2 Blotchy pink
3 Pinkish red
4 Maroon red
5 Dark maroon violet
6 Violet black
MANGO
 Fullness of shoulders
 Internal and external color
 Lenticels and hairs on pit Lenticels and hairs on pit
 Starch content
 specific gravity
APPLES
 Days from full bloom
 Time/temp (heat units) from anthesis
 Days from harvest to onset of ethylene production
 Ground color
 Soluble solids content (SSC)
 Flesh firmness and SSC
 Starch disappearance pattern
 Internal ethylene concentration
 Changes in firmness or starch content
Use of Maturity Indices Limitations

 Soil conditions
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 Nutrition
 irrigation
 Season
 climate
 Position on the plant
 Pruning
 other cultural practices
 Varieties
Maturity and Fruit Quality

 Know the consequences of harvesting at different stages
of maturity/ripeness on final eating quality.
 Make sure workers involved in harvest, selection are well trained to ID
correct maturity/ripeness
Reference
1. irrect.ifas.ufl.edu>postharvest>Kader-6-Maturation
By: Michael S. Reid

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SELF CHECK 4.1-1
INSTRUCTION: Answer the following questions according to your knowledge and

experience
1. The period when the crops sexually induced reproductive growth has
ceased.
2. A crop that can be harvested when development of locules (jelly) appears.
3. The seed, fruit or other economically important organ of yield has reached
a state of “ripeness “and can be removed from the crop.
4. It is a measurement or measurements that can be used to determine
whether a particular example of the commodity is mature.
5. A crop that can be harvested when the neck and leaf scales dried and
collapse.

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ANSWER KEY 4.1-1
1. Physiological maturity
2. Tomato
3. Harvest maturity
4. Maturity index
5. Onion/garlic

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TASK SHEET 4.1-1
Title: Identify Maturity Indices of Different Crops

Performance Objective: Given a time to go to the vegetable and
agronomic crop area, observe/identify the maturity indices of the crop
present in the area.
Supplies/Materials : bond paper; pencil, bullpen
Equipment/Tools
Steps/Procedure:
1. Proceed to workstation vegetable and agronomic crop area.
2. Prepare your recording materials.
3. Write down all the vegetables and agronomic crops in the area with
their maturity indices.
4. Submit your records to the instructor and /or supervisor.
5. Implement 5’s on the different materials, tools and equipment
after the activity.
Assessment Method:
 Observation with questioning
Trainer’s Name: Date:

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Performance Criteria Checklist 4.1-1
CRITERIA
YES NO
Did you….
1. Identify all the vegetables and agronomic crops
present in the area?
2. Record all the maturity indices seen and
observed in the area?
3. Submit records to the instructor, supervisor?
4. Implement 5’s on the different materials, tools and

equipment after using ?
Comments / Suggestions:
Trainer’ Name: Date:

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PHYSIOLOGICAL GROWTH AND PHYSICAL INDICATORS
Objectives;
1. Know the physiological growth of the crop
2. identify physical indicators of the crop
Introduction
The field of plant physiology includes the study of all the internal activities of
plants-those chemical and physical processes associated with life as they occur
in plants. At the largest scale are the processes of plant development,
seasonality, dormancy, and reproductive control.
Role of Crop Physiology in Agriculture

Crop physiology is a type of study in which studies about different process in a
plant that is responsible for the growth, development and production.
 It is important in agriculture as well as agricultural crops because it aims
to “increase the yield” of the plant.
Phases of Cell Growth

1. Cell division -increase the size of the plant cell
2. Cell enlargement- increase the size of the plant cell
3. Cell differentiation – a process during which cells undergoes structural
changes in the cell wall and protoplasm
Physiological Parameters that Influence Plant Growth

1. Fresh and dry weight
2. Root and shoot biomass production
3. Root to shoot ratio
4. Leaf area
5. Grain yield
6. Reproductive index
Importance of Plant Physiology

 The elucidation of the subtle processes that regulate energy metabolism in
green plants
 Photosynthesis and respiration were found to be two related aspects of the
same function-the metabolism of nutrients and energy.

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Physical Features Used to Assess the Maturity of Various Commodity
1. Size
2. Shapea
3. surface characteristics
MATURITY INDICES, HARVESTING AND POST HARVEST HANDLING OF

FRUITS AND VEGETABLES
MATURITY
It is the stage of fully development of tissue of fruit and vegetables only after
which it will ripen normally. During the process of maturation the fruit receives a
regular supply of food material from the plant. When mature, the abscission or
corky layer which forms at the stern end stops this inflow. Afterwards, the fruit
depend on its own reserves, carbohydrates are dehydrated and sugars
accumulate until the sugar acid ratio form
Horticultural maturity
It is a developmental stage of the fruit on the tree, which will result in a
satisfactory product after harvest.
Physiological maturity
It refers to the stage in the development of the fruits and vegetables when
maximum growth and maturation has occurred. It is usually associated with full
ripening in the fruits. Physiological mature stage is followed by senescence.
Commercial maturity It is the state of plant organ required by a market. It

commonly bears little relation to Physiological maturity and may occur at any
stage during development stage.
Harvest Maturity It may be defined in terms of Physiological maturity and

horticultural maturity, it is a stage, which will allow fruits / vegetables at its
peak condition when it reaches to the consumers and develop acceptable flavour
or appearance and having adequate shelf life
Criteria of maturity for harvesting fruits and vegetables Fruit Physical and
Chemical
NAME OF FRUIT PHYSICAL CHEMICAL

Mango Olive green color with Starch content, flesh
clear lenticels, shoulder color
development size sp.
gravity, days from fruit
set.
Banana Skin color, drying of Pulp/peel ratio, starch
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leaves of the plant, content
brittleness of floral ends,
angularity of the fruit,
and days from
emergence of
inflorescence.
Citrus Color break of the skin Sugar/acid ratio, TSS
from green to orange,
size
Grapes Peel color, easy TSS 18-12 Thompson
separation of seedless, 12-14 for
berries, Bangalore Blue, 14-16
characteristic aroma for Anab-e-shahi
Apple Color size Firmness as measured
by pressure tester
Papaya Yellow patch or streaks. Jelliness of the seed,
seed color
Vegetables are harvested at harvest maturity stage, which will allow it to be at its
peak condition
TIME TAKEN FROM POLLINATION TO MATURITY
VEGETABLES TIME TO HARVEST MATURTY (DAYS)

Ridge gourd 5-6 months
Squash 7-8 months
Okra 4-6 months
Pepper (red stage) 60-70 days
Pumpkin (mature) 65-70 days
Tomato (mature green) 35-45 days
Tomato (red ripe stage) 45-60 days
Peas 30-35 days
Skin color
Loss of green color in citrus and red color in tomato.
Shape, size and flavor

Sweet corn is harvested at immature stage, smaller cobs marketed as baby corn.
Okra and cow pea are harvested at mature stage (pre fiber stage). In chili, bottle
gourd, bitter gourd, cluster beans maturity is related to their size. Cabbage head
and cauliflower curd are harvested before un pleasant flavor.
Abscission and firmness

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Musk melon should be harvested at the formation of abscission layer.
Firmness stage
Cabbage and lettuce should be harvested at firmness stage.
Reference:
1. irrect.ifas.ufl.edu>postharvest>Kader-6-Maturation
By: Michael S. Reid
2. www.asps.org.au>wp-content>uploads>Chapter-11
By: David A. Brummell
SELF-CHECK 4.1-2

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experience.
1. Which of the following crop that should be harvested at the formation of

abscission layer.
a. Cabbage b. muskmelon c. cauliflower d. broccoli
2. It is harvested at immature stage and smaller cobs

a. White corn b. glutinous corn c. sweet corn d. all of these
3. It is harvested from 4-6 months after planting

a. Squash b. pumpkin c. okra d. bitter gourd
4. It is the state of plant organ required by a market an commonly bears little

relation to Physiological maturity and may occur at any stage during
development stage.
a. Commercial maturity c. horticultural maturity
b. Harvest maturity d. none of these
5. It is harvested when there a color break of the skin from green to orange.
a. papaya b. banana c. citrus d. pineapple
ANSWER KEY 4.1-2

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1. B
2. D
3. C
4. A
5. C

HARVESTING TOOLS AND MATERIALS
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Objectives
1. Identify tools and materials for harvesting crops
2. Use appropriate tools in harvesting crops
Introduction
Harvesting is the process of gathering a ripe crop from the fields. Reaping is the
cutting of grain or pulse for harvest.
Harvesting is the most labor-intensive activity of the growing season.
HARVESTING is the process when you cut and collect your mature crop from the
field. To get the biggest yield, reduce grain loss, and maintain seed quality, it is
important to harvest at the right time. Harvesting too early or too late leads to
reduced yields and less quality of your seed harvest. This reduces the value
of your crop.
When harvesting a seed crop, you must pay particular attention to ensure that
the harvest produces quality seeds that have strong viability. This is important to
the farmer who will use your seeds because reduced quality seed results
in lower germination and poor crop establishment, which will eventually produce
lower yields at harvest.
Harvesting tools and materials are used in doing the harvesting operations of
different crops.
HARVESTING TOOLS AND MATERIALS
TOOLS/EQUIPMENT USES/FUNCTION
A corn harvester is a machine used on farms to
harvest corn stripping the stalks about one foot
from the ground shooting the stalks through
the header to the ground. The corn is stripped
from its stalk and then moves through the
header to the intake conveyor belt. From there
it goes up the conveying system through a fan
CORN HARVESTER system, separating the remaining stalks from
the ears.
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A sugarcane harvester is a large piece of
agricultural machinery used to harvest and
partially process sugarcane. The machine,
remains similar in function and design to the
combine harvester. Essentially a storage vessel
on a truck with a mechanical extension, the
machine cuts the stalks at the base, strips the
leaves off, and then cuts the cane into
segments.
SUGARCANE HARVESTER
The mechanical cotton picker is a machine that
automates cotton harvesting in a way that
reduces harvest time and maximizes efficiency.
A bean harvester, also known as a bean

COTTON PICKER
thresher or bean combine, is a threshing
machine which is used to harvest beans. It
mainly consists of a pickup, several beaters,
shakers, one or several fans, elevators,
conveyor belts, a storage bin, and usually a
spreader at the rear
BEAN HARVESTER
The combine harvester, or simply combine, is a
machine that harvests grain crops. The name
derives from its combining three separate
operations comprising harvesting—reaping,
threshing, and winnowing—into a single
process.
RICE COMBINE
HARVESTER

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A carrot harvester is an agricultural machine
for harvesting carrots. Carrot harvesters are
either top lifters or share lifters and may be
tractor mounted, trailed behind a tractor or self-
propelled. The machine typically harvests
between one and six rows of carrots at once
CARROT HARVESTER
Potato harvesters are machines that harvest
potatoes. They work by lifting the potatoes from
the bed using a share. Soil and crop are
transferred onto a series of webs where the
loose soil is sieved out.
POTATO HARVESTER
Coffee Bean Harvester is a machine consisting
of a cutting device of two long horizontal knives
inclined to the rear for cutting bean plants and
a raking device for gathering them into cocks or
windrows
COFFEE BEAN HARVESTER
A rice huller or rice husker is an agricultural

machine used to automate the process of
removing the chaff (the outer husks) of grains of
rice. Throughout history, there have been
numerous techniques to hull rice. Traditionally,
it would be pounded using some form of mortar
RICE HULLER and pestle

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A scythe is an agricultural hand tool for
mowing grass or reaping crops. It was largely
replaced by horse-drawn and then tractor
machinery
SCYTHE
A sickle is a hand-held agricultural tool with a

variously curved blade typically used for
harvesting grain crops or cutting succulent
forage chiefly for feeding livestock (either freshly
cut or dried as hay
SICKLE
Straight bladed hand shears for fruits and

flowers
STRAIGHT BLADE HAND

SHEARS
Machete is used in harvesting cacao, it is

mounted to a long pole when the cacao plat is
tall.
MACHETE

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A flail is an instrument for threshing corn by
hand, consisting of a wooden staff or handle, at
the end of which a stouter and shorter pole or
club, called a swingle or swipple, is hung so as
to swing freely. It separates the grain from their
husks.
FLAIL
Thin curved blade for grapes and fruits
CURVED BLADE SHEARS
Cut and hold hand shears
Clipper for citrus fruits
Pole mounted cut and hold picking shears
Canvas collection sack

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Reference:
1. www.popularmechanics.com>home>tools.review
2. www.pinterest.co.uk.harvesting-tools-equipment
3. www.hunker.com>...>garden Tools & Supplies

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SELF-CHECK 4.1-3
MATCHING TYPE: Match Column A with Column B, write the letter of your
answer on the answer sheet provided for:
COLUMN A COLUMN B
1. Harvesting a. hold and pick fruits

2. Corn harvester b. remove the chuff of the grains
3. Potato harvester c. use in harvesting corn
4. Rice huller d. use for mowing grass or reaping crops
5. Scythe e. lift the potatoes from the bed using share
f. gathering mature or ripe crops

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ANSWER KEY 4.1-3
1. F
2. C
3. E
4. B
5. D

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TASK SHEET 4.1-3
Title : IDENTIFY HARVESTING TOOLS/MATERIALS
Performance Objectives:
Given the harvesting tools you should be able to identify it

according to crops and their uses
Materials /Supplies : bond paper, pencil/ball pen
Tools/Equipment : harvesting tools
Steps / Procedures:
1. Prepare all the recording materials
2. Proceed to the tool room area/ work station area
3. Familiarize the harvesting tools available in the area.
4. Identify it with their function according to the types of crops to be

harvested.
5. Record it and submit to trainer/supervisor.
6. Apply 5’s after the activity
Assessment Method:
Demonstration with questioning

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Performance Criteria Checklists 4.1-3
Criteria YES NO
DID YOU….
1. Prepare all the required materials needed for
recording .
2. Familiarize the available harvesting tools
3. Identify the function of the available harvesting tools.
4. Record and report the result tothetrainer/supervisor

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LO2. PERFORM HARVESTING ACTIVITY
 Implement appropriate harvesting methods based on best
cultural practices for each crop using suitable tools
 Handle crops according to the postharvest treatment
 Harvest crops based on maturity indices and characteristics affecting
harvest quality
 Perform harvesting while observing GAP principles
CONTENTS:
 Harvesting methods
 Postharvest treatment
 Characteristics affecting harvest quality
 GAP principles in performing harvesting activity
CONDITIONS:
 Materials, tools, equipment in harvesting operations
METHODOLOGIES:
 Lecture
ASSESSMENT METHODS:
 Interview

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LEARNING OUTCOME NO.2 PERFORM HARVESTING ACTIVITY

Information sheet 4.2-1 Read Information Sheet 4.2-1
Harvesting Methods

Postharvest Treatment
Read and answer Self-check 4.2-2

Self-check 4.2-2
Job Sheet 4.2-2 Read and Perform Job Sheet 4.2-2

Apply Postharvest Treatment for
Agricultural Crops

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HARVESTING METHODS
Objectives
1. Know harvesting methods to use in a certain crops
2. Harvest crops according to maturity indices
Introduction
Harvesting is the process of gathering a ripe crop from the fields. Reaping is the
cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper.
On smaller farms with minimal mechanization, harvesting is the most labor-
intensive activity of the growing season.
METHODS OF HARVESTING
1. Manual harvesting
Manual Harvesting means cutting of crops
by using hand tools. For small grains, hand
tools include scythe sickle and cutlass.
Manual harvesting is tedious (Boring) and
labor intensive.
2. Mechanical harvesting
Harvesting is done by using a machine
TIPS TO HARVESTING VEGETABLES
1. Bigger isn’t always better – Many vegetables are at their peak of quality
and tenderness when still immature; salad greens, cucumbers, beans, peas,
potatoes, and turnips
2. Avoid wet weather – Vegetable gardeners know how important it is for
plants to receive regular moisture, but generally it’s a good idea to stay out
of the garden when it’s raining.

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3. Harvest often – Anyone who grows crops with tiny fruit can go from 2
inches to 2 feet in mere days. Therefore, it’s a good idea to stay on top of
harvesting.
4. Frequent harvesting can result in higher quality and better tasting
vegetables, but it can also encourage a larger yield.
5. Use proper tools – For many vegetables, harvesting tools are unnecessary;
beans, peas, lettuce, kale, and so on. Damaged plants provide an entry
point for diseases.
HOW TO HARVEST FRUITS AND VEGETABLES
1. Pick often and small. The biggest harvesting sin gardeners commit is
waiting until produce is too big or too old. This results in produce that is
tough, bitter, or disease
2. Harvest when plants are dry. Harvesting when wet can spread disease,
especially on green beans.
3. Harvest early in the day. Produce tends to be better hydrated in the early
morning. And once you've harvested it, be sure to eat within the next day
or two so you don't squander all that freshness
HOW ARE CEREALS HARVESTED
As soon as the parent plants and their seed kernels are reasonably dry, harvest
can begin. In developed countries, cereal crops are universally machine-
harvested, typically using a combine harvester, which cuts, threshes, and
winnows the grain during a single pass across the field.
HARVESTING RICE
To harvest rice, farmers drain, cut and dry. The first of harvesting is draining the
paddy. Next, farmers cut the plants -- with a scythe or sickle if by
hand -- and transport them elsewhere to be laid out and dried for two or three
days. Rice can be cut by hand or machine
Harvesting the crop on time is very important to maximize yields and grain
quality. Crops harvested too early will have many unfilled and immature grains.
Immature grains break easily when milled and will not germinate when used for
seed. If crops are harvested late, heavy losses will occur through shattering and
bird attacks..
FACTORS TO CONSIDER IN HARVESTING RICE

1. Grain moisture is between 20–22%, which is normally about 30 days after
Flowering
2. 80–85% of the grains are straw- colored
3. Grains in the lower part of the panicle are hard, not soft; and
4. Grains are firm but not easily broken when squeezed between the teeth
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MAXIMIZING GRAIN QUALITY AFTER CUTTING
 Ensuring the panicles do not touch the ground or lay in water
 Minimizing the time the cut panicles remain in large bundles in the field —
thresh within 24 hours of cutting
 Drying the grains as soon as possible after threshing
 Turning or stirring the grains at least once every hour when sun drying to
achieve uniform drying
 Sun drying on tarpaulins or clean drying pads
 Keeping the thickness of the grain layer at 3–5 cm
 Covering the grain on hot days during mid-day to prevent over-heating,
and covering immediately if it starts raining
 Cleaning the grain by repeated winnowing after drying
 Storing the rice in a cool, dry, and clean area — preferably in sealed
containers for seed.
HARVESTING CORN
Corn is the second most important crop in the Philippines in terms of total area
planted and overall value next only to rice. Yellow corn is the most important
corn type in the Philippines, and is primarily used as feed especially for poultry
and swine.
Reference:
1. www.yourarticlelibrary.com>crops>methods -involve
by: Puja Mondal
2. www.knowledgebank.irri.org>postharvest.harvesting

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SELF-CHECK 4.2-1

experience
1. The most important corn type in the Philippines, and is primarily used as
feed especially for poultry and swine.
a. Glutinous corn b. yellow corn c. white corn d. sweet corn
2. The method of harvesting by cutting the crops using hand tools
a. Manual method c. mechanical method
b. Chemical method d. none of these
3. It is the cutting of grain or pulse for harvest, typically using a scythe,
sickle, or reaper.
a. Threshing b. harvesting c. cutting d. reaping
4. The process of gathering a mature/ripe crop from the fields.
a. Harvesting b. reaping c. threshing d. cutting
5. A harvesting method that uses machine
a. Chemical method c. mechanical method
b. Manual method d. none of these

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ANSWER KEY 4.2-1
1. C
2. A
3. D
4. A
5. D

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JOB SHEET 4.2-1
Title : HARVEST CROPS
Given the area and harvesting tools/materials, you should be
able to harvest crops following the correct maturity indices of the
crops
Materials /Supplies : farm with harvestable crops
Tools/Equipment : harvesting tools/container
Steps / Procedures:
1. Prepare all the materials and tools needed for harvesting activity
2. Perform harvest activity for available harvested crops.
3. Use the appropriate materials and tools needed in harvesting crops
according to standard and procedure.
4. Apply TLC to harvested crops
5. Apply 5’s to the tools/equipment after the activity.
Assessment Method:
Trainer’s Name Date:

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Criteria YES NO
DID YOU…
1. Prepare all the materials and tools needed for
harvesting activity
1. Use the appropriate materials and tools needed in
harvesting crops according to standard and
2. Harvest crops according to their maturity indices
3. Handle the crops properly to avoid losses and

damage to crops
Trainer’s: Date:

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POSTHARVEST TREATMENT
Objectives
1. Know the importance of postharvest treatment of a certain crop
2. Implement postharvest treatment to a certain crops
Introduction
Postharvest treatments generally consist in cleaning, selecting, grading, and

packing of the fresh produce. However, some crops necessitate
special handling or treatments. Root crops, such as potatoes and some tropical
root crops, may require having their roots cured prior to long-term storage
PRE –HARVEST AND POST- HARVEST
A pre-harvest system may be defined as a system of existing technologies for

agricultural raw materials production. In the system of traditional agriculture
that predominates in developing countries, pre- and post-harvest technologies
are usually of different social and economic structure.
Postharvest handling is the stage of crop production immediately following

harvest, including cooling, cleaning, sorting and packing..............Postharvest
treatment largely determines final quality, whether a crop is sold for fresh
consumption, or used as an ingredient in a processed food product.
ACTIVITES DURING AND AFTER HARVESTING

1. Sorting
2. Grading
3. Packing
4. Transport of produce to storage or market
All of these actions influence the product quality. It also plays a role whether the
product is transported shortly after harvesting or it stays on the farm for a longer
time, which drastically affects the fruit's quality
MAJOR CAUSE OF CROP DETERIORATION

1. growth and activities of micro-organisms, principally bacteria,
yeasts and moulds
2. activities of natural food enzymes
3. insects, parasites and rodents
4. temperature, both heat and cold
5. time

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Postharvest diseases are major factors that contribute to quality loss of crops
stored at low temperatures for more than 7 days
FACTORS AFFECTING POST-HARVEST LIFE OF CROPS

1. water content
2. respiratory rate
3. ethylene production
4. endogenous plant hormones
5. exogenous factor (microbial growth, temperature, relative humidity and
atmospheric compositions.)
POSTHARVEST TREATMENT
1. Some crops should be washed in cold running water immediately after they
are harvested to remove any soil, dust, or other contaminants and to help
lower their temperature.
2. Pre-cooling after harvest
3. Cleaning or disinfecting
4. Sorting and grading
5. Packaging
6. storage
KEYS PRTOTECTING THE QUALITY OF PRODUCE AFTER HARVEST

1. Temperature
2. Moisture
3. Ventilation
References:
1. www.sciencedirect.com.topics.postharvesttreatment
2. www.ncbi.nlm.nih.gov>pmc>articles>PM C4006172

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SELF-CHECK 4.2-2
answer on the answer sheet provided for
COLUMN A COLUMN B
1. Pre-harvest system a. protects quality of produce after harvest

2. Post-harvest diseases b. good agricultural practices
3. Post –harvest treatment c. contribute to quality loss of the product
4. Ventilation d. pre-cooling after harvest
e. existing technologies from agricultural raw
materials production

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ANSWER KEY 4.2-2
1. E
2. C
3. D
4. A

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JOB SHEET 4.2-2
Title : Apply Postharvest Treatment to Agricultural Crops
Given the harvested produce you should be able to apply

postharvest treatment to a certain crops following the correct procedures
and techniques
Materials /Supplies : harvested crop ,water, rugs
Tools/Equipment : plastic crates, wheel borrow, pail, basin, scissors
Steps / Procedures:
1. Prepare all the materials and tools needed for postharvest treatment
activity
2. Perform postharvest activity for available harvested crops.
3. Use the appropriate materials and tools needed in postharvest
activity of a certain crop according to standard and procedure.
4. Apply appropriate postharvest treatment to any available crops.
Assessment Method:

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Criteria YES NO
5. Prepare all the required tools and materials for
postharvest treatment are used according to trainer’s
and/or supervisor’s instruction.
6. Conduct pre-operational checks to tools and
materials prior to the activity.
7. Inspect the area before starting the activity.
8. Perform postharvest treatment to a certain crops
available in the area.
9. Check working area after the activity
10. Implement 5’s after the activity.
Trainer’s: Date:

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Characteristics Affecting Harvest Quality
Objectives
1. Know the importance of quality harvest
2. Identify characteristics of quality harvest
Introduction:
Quality of fresh fruits and vegetables is generally based on the chemical

composition or physical characteristics or a combination of these two factors.
Attributes of interest to the consumers are visual appearance, texture/firmness,
sensory, nutritional and food safety.
Major causes of food deterioration include the following:
1. growth and activities of micro-organisms, principally bacteria, yeasts

and molds;
2. activities of natural food enzymes
3. insects, parasites and rodents
4. temperature, both heat and cold
5. air and in particular oxygen
It depends on materials, tools, machines, type of labor, working conditions etc.

According to Juran. “Quality control is the regulatory process through which we
measure actual quality performance, compare it with standard
CHARACTERISTICS OF QUALITY FRESH FRUITS

1. maturity
2. firmness
3. uniformity of size and shape
4. absence of defects
5. skin and flesh color
6. texture ( turgidity, toughness and tenderness)
CHARACTERISTICS OF QUALITY FRESH VEGETABLES

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Quality of fresh fruits and vegetables is generally based on the chemical
composition or physical characteristics or a combination of these two
factors.
Attributes of interest to the consumers are

1. visual appearance
2. texture/firmness
3. sensory
4. nutritional
5. food safety
The purpose of this work is to spread the basic concepts of Good Agricultural
Practices (GAP) in order to: guide the production systems towards a sustainable
agriculture and ecologically safe, obtain harmless products of higher quality,
contribute to food security generating income through the access to markets and
improve working conditions of producers and their families.
GAP is a set of principles, regulations and technical recommendations applicable

to production, processing and food transport, addressing human health care,
environment protection and improvement of worker conditions and their families.
Who benefit from the GAPs?

1. Farmers and their families that will obtain healthy and good quality food
to assure their nutrition and nourishment, generating a value added in
their products to access markets in a better way.
2. Consumers that will enjoy better and safe quality food, with sustainable
production.
3. The population in general, that will benefit from a better environment
Good Agricultural Practices (GAPs) are ways that produce growers can prevent
on-farm contamination of fruits and vegetables. GAPs are a new way of thinking
about food safety. Agriculture practices are also use to maximize the farm
produce in different ways and quality production.
Reference:
1. www.fao.org>
2. www.fruitand vegetable.ucdavis.edu>files
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SELF-CHECK 4.2-3
MULTIPLE CHOICE: Choose the letter of your answer according to your

knowledge, understanding and experience. Write the letter of your answer on the
answer sheet provided for
1. One of the following is not a quality of fresh fruits and vegetables based on
the chemical or physical characteristics or a combination of the two factors.
a. Visual appearance c. nutritional and food safety
b. Texture/firmness d. price of the product
2. Which of the following is not a cause of food deterioration
a. Growth and activities of microorganism
b. Temperature
c. Insects, parasites and rodents
d. None of the above
3. The following are characteristics of fresh fruits except
a. Skin and flesh color c. absence of defects
b. Uniformity of size and weight d. turgidity
4. A set of principles, regulations and technical recommendations applicable to
the production processing and food transport
a. Good agricultural Packaging
b. Good Agricultural Animal Production
c. Good Agricultural Practices
d. Good Agricultural Production

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ANSWER KEY 4.2-3
1. D
2. D
3. B
4. C

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TASK SHEET 4.2-3
Title : Identify the Characteristics of Quality Harvest
Given the harvested produce, you should be able to identify the quality of
produce according to their characteristics.
Materials /Supplies : bond paper, pencil/ball pen
Tools/Equipment : harvested crops
Steps / Procedures:
1. Prepare all the recording materials
2. Proceed to the work station area
3. Observe the harvested crops
4. Identify the characteristics of quality harvested crops.
5. Record your observation and submit to your trainer/supervisor.
6. Apply 5’s after the activity
Assessment Method:

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Criteria YES NO
DID YOU…
1. Prepare all the required materials needed for
recording .
2. Observe the harvested crops
3. Identify the characteristics of quality harvest crops
4. Record the observations/findings
5. Submit the result to the trainer/supervisor
6. Implement 5’s in the workplace area.

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LO3. PERFORM POSTHARVEST OPERATION
 Follow postharvest operations based on standard.

 Monitor use of postharvest equipment to avoid damage in crop in ding line
with manufacturer/enterprise procedures
 Handle /pack produce according to variety and destination
 Store and stack crops in cool dry place prior to distribution in line with
enterprise procedures.
CONTENTS:
 Postharvest operations standard

 Handling and packing of produce
 Storing and stacking of produce
CONDITIONS:

 Materials, tools, equipment in performing postharvest operations
METHODOLOGIES
:
 Lecture
ASSESSMENT METHODS:
 Interview

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LEARNING OUTCOME NO.3 PERFORM POSTHARVEST OPERATION

Postharvest Operations

Handling, Packing and Storing of
Agricultural Produce
Self-check 4.3-2 Read and Answer Self-check 4.3-2
Job Sheet 4.3-2 Read and Perform Job Sheet 4.3-2

Pack Agricultural Produce

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POSTHARVEST OPERATIONS
Objectives
1. Perform postharvest operation of a certain crop
Introduction
In agriculture, postharvest handling is the stage of crop production immediately
following harvest, including cooling, cleaning, sorting and packing.
Postharvest treatment largely determines final quality, whether a crop is sold for
fresh consumption, or used as an ingredient in a processed food product.
Physical handling can have a drastic effect on the postharvest quality and shelf
life of most harvested fruits and vegetables. For instance, rough handling during
harvesting and after harvesting can cause mechanical injuries which can affect
the postharvest quality and shelf life of harvested fruit. It is therefore important
to know suitable postharvest handling practices needed to maintain the quality
and extend the shelf life of crops for producer in developing countries. Some of
the handling practices which include harvesting, precooling, cleaning and
disinfecting, sorting and grading, packaging, transportation, and storage.
POSTHARVEST ACTIVITY
1. Precooling after Harvest. Precooling minimizes the effect of microbial
activity, metabolic activity, respiration rate, and ethylene production ,
whilst reducing the ripening rate, water loss, and decay,
2. Cleaning or Disinfecting: Proper hygiene is a major concern to all produce
handlers, because of not only postharvest diseases, but also incidence of
food-borne illnesses that can be transmitted to consumers.
3. Sorting and Grading: One of the most important processes in packaging
and marketing of fruit and vegetables is sorting and grading
 Sorting is the removal of rotten, damaged, or diseased fruits from the
healthy and clean ones. The damaged or diseased fruits can produce
ethylene in substantial amounts which can affect the adjacent fruits
 Grading is also the process of categorizing fruits and vegetables on the
basis of color, size, stage of maturity, or degree of ripen
4. Packaging: Packaging is also one of the important aspects to consider in
addressing postharvest losses in fruits and vegetables. It is enclosing food
produce or product to protect it from mechanical injuries, tampering, and
contamination from physical, chemical, and biological sources

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5. Storage: Produce that has very high moisture content and therefore is very
difficult to store at ambient temperatures for a long time. Meanwhile,
storage in the value chain is usually required to ensure uninterrupted
supply of raw materials for processors. Storage extends the length of the
processing season and helps provide continuity of product supply
throughout the seasons
6. Transportation: Transporting harvested crops to the market on such bad
road network and the lack of proper transportation like refrigerated vans
become a big challenge for both producers and distributors
7. Refrigeration Storage: Refrigeration is one of the most effective methods
of preserving the quality of many fruits and vegetables for several days.
Low temperature storage can protect nonappearance quality attributes like
texture, nutrition, aroma, and flavor in many harvested fruits
The importance of post-harvest management is that it has the capability to meet

food requirements of a growing population by eliminating losses, making more
nutritive food items from raw commodities, i.e., fruits and vegetables, and by
proper processing and fortification.
Reference:
1. en.wikipedia.org>wiki>Postharvest
2. shodhnganga.inflibnet.ac.in.jspui.bitstream

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SELF-CHECK 4.3-1
INSTRUCTION: Choose the letter of your answer according to your knowledge

and experience
1. One of the most effective methods of preserving the quality of many fruits
and vegetables for several days.
a. Packing b. refrigeration c. cooling d. storage
2. It is usually required to ensure uninterrupted supply of raw materials
for processors in the value chain
a. Refrigeration b. cooling c. storage d. disinfecting
3. It is one of the important aspects to consider in addressing postharvest
losses in fruits and vegetables.
a. Grading b. packing c. storage d. cooling
4. The major concerns to all produce handlers, because of not only
postharvest diseases, but also incidence of food-borne illnesses that can be
transmitted to consumers.
a. Proper hygiene c. pre-cooling
b. Sorting/grading d. cleaning/disinfecting
5. A direct impact on the quality and marketability of produce, and its shelf-
life, and has become a critical quality attribute in fresh produce retailing.
a. Pre-cooling c. harvesting
b. post-harvest d. refrigeration

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ANSWER KEY 4.3-1
1. B
2. C
3. B
4. A
5. B

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HANDLING, PACKING AND STORING OF PRODUCE
Objectives
1. Know how to handle product produce carefully
2. Use appropriate packaging materials for a certain crops
Introduction
The package must protect the produce from mechanical damage and poor
environmental conditions during handling and distribution.......Because almost
all produce packages are palletized, produce containers should have sufficient
stacking strength to resist crushing in a low temperature, high humidity
environment
PACKING OF HARVESTED FRUITS AND VEGETABLES

 Packaging can serve to protect against contamination, damage and most
importantly against excess moisture loss.  Protect fruits and vegetables
from pathogens.
Post- Harvest Handling
Also includes Good Manufacturing Practices (GMPs)
1. Packing facility sanitation
 Building
 Equipment
 Storage
2. Water quality
3. Worker hygiene
PACKING HOUSE SANITATION
 Proper sorting and culling of product.
 Maintaining detectable free chlorine in wash waters.
 Enforcing good worker hygiene.
 Cleaning and sanitizing equipment.
 Packing House Sanitation
 Excluding all animals from Packing House, especially insects, birds
and rodents.
PACKING FACILITY
 Should be arranged so that product moves to a cleaner area during
each step of processing.
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 Good sanitation & housekeeping should be practiced in the area –
SOPs (Standard Operating Procedures).
 Cleaning supplies should be stored in a separate area.
 Rest rooms should not open directly into processing and packaging
areas.
 Should have adequate lighting and shielded to protect product if
breakage occurs.
 Processing equipment food contact surfaces should be cleaned &
sanitized and done as frequently as necessary.
 Use only food grade machinery lubricants.
 Exposed overhead piping & ducts should be minimized and kept
clean
 Work tables/product preparation surfaces – food contact surfaces:
– Smooth surfaces allow easy cleaning.
 Rough surfaces harbor dirt and microorganisms. – Important to
clean and sanitize AS NEEDED.
 Wash, Rinse, and Sanitize with approved food contact agents.
 Store packing containers away from contamination sources.
 Close doors at night.
WORKER HYGIENE
1. Workers should follow good hygienic practices to protect against

contamination of the product.
2. Workers should receive training in proper food handling techniques,
food protection basics, personal hygiene and sanitary practice
3. Wear clean outer garments
 Change clothing or aprons if coming from the field
4. Maintain personal cleanliness
5. Wash hands thoroughly
 Before starting work
 After each absence from work station
 At any time when hands become soiled.
6. Remove all unsecured jewelry and other objects
7. No eating, chewing or smoking in packing areas
8. Gloves must be intact, clean and sanitary. – Wear hairnets and beard
covers
9. A worker with a health problem that could contaminate food or
food equipment shall be excluded from working with food.

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PACKAGING -It refers to the process of designing, evaluating and producing
packages.
Packaging Material means any materials needed to contain package and/or
ship. Packaging Material means any packaging materials accompanying the
Raw Materials or Intermediate Product during the course of shipment
TYPES OF PACKAGING MATERIALS
1. Plastic. The most common packaging methods in industries is plastic
2. Aluminum is widely used for products such as sodas, beer, canned goods
and animal foods
3. Cardboard. Most products that are packaged in cardboard boxes are first
wrapped in another type of packaging such as bubble wrap or foam
4. Glass
5. Foam.
BEST PACKAGING MATERIALS
1. Cardboard. Cardboard boxes are probably the best known and most used
type of packaging
2. Seal. The best known example of sealing material is plastic film
3. Plastic bags
4. Paper
5. Stuffing materials
6. Bubble wrap
7. Foam foil
DIFFERENT TYPES OF PACKAGING METHODS
1. Anti-corrosive Packaging
2. Pharma Packaging
3. Plastics Packaging
4. Flexible Packaging
FUNCTIOIN OF PACKAGING
1. Attract Buyers Attention
2. Protect goods inside the packaging
3. Be easy to open and use
4. Describe and give info about contents
5. Explain the benefits of the good inside
6. Provide warranty, warnings, and consumer matter information
7. Give value, price, and use indication
P’s of PACKAGING
1. Protection
2. Preservation
3. Promotion

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STORAGE
Storage is an important marketing function, which involves holding and
preserving goods from the time they are produced until they are needed for
consumption. The storage of goods, therefore, from the time of production to the
time of consumption, ensures a continuous flow of goods in the market.
IMPORTANCE OF STORAGE
 at the food level, to permit deferred use (on an annual and multi-annual
basis) of the agricultural products harvested;
 at the agricultural level, to ensure availability of seeds for the crop cycles to
come
FORMS OF FARM STORAGE
1. open
2. semi-open
3. closed storage systems.
 In unfavorable hot and humid climatic conditions almost only
open storage systems are used because the stored produce is still moist
when it is put into storage.
METHODS OF STORING/STACKING PRODUCE
1. Drying
2. Canning
3. Curing and salting
4. Freezing
5. Common storage
STORING GRAINS IN THE WAREHOUSE
1. Prepare grain bins
2. Store quality grain
3. Dry to the right moisture content
4. Improve aeration
5. Control the temperature
6. Keep cool in summer
Reference
1. content.ces.ncsu.edu.packaging-requirements-for-tres.
2. www.slideshare.net.GayaniRasangika.packaging-of-harvest
3. www.packaging-labelling.com>articles.different-types
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SELF-CHECK 4.3-2
answer on the answer sheet provided for.
COLUMN A COLUMN B
1. Packaging a. improve aeration

2. Good sanitation b. use for canned goods and animal food
3. Rest room c. should be cleaned and sanitized
4. Processing equipment d. practice in the area all the times
5. Plastic packaging e. important marketing function
6. Storage f. protect against contamination
7. Aluminum packaging g. common packaging material
h. should not opened directly into processing and
packaging area

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ANSWER KEY 4.3-2
1. C
2. D
3. H
4. G
5. F
6. A
7. B

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JOB SHEET 4.3-2
Title : PACK AGRICULTURAL PRODUCE
Given the available crop you should be able to pack produce
according to market preferences
Materials /Supplies : available produce, packaging materials
Tools/Equipment : plastic crates, weighing scales, storage room
Steps / Procedures:
1. Prepare the necessary tools and materials for packing any
available produce
2. Identify the produce to be packed.
3. Use appropriate packaging materials for a certain crop
following customer’s preferences and requirements.
4. Weigh the produce after packing.
5. Store the packed produce properly
Assessment Method:
Tr
ainer’s Name Date:

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Criteria YES NO
DID YOU…
1. Prepare all materials and tools needed in packing any
available produce?
2. Identify the produce to be packed?
3. Use appropriate packaging materials for identified
crops based on customer’s preferences and
requirements.
4. Record the weight of the produce after packing
5. Store properly the packed produce.
6. Implement 5’s after the activity?

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LO4. MONITOR STORAGE PEST AND DISEASES
 Identify pests based on reference for storage pest and disease
 Log and report identified storage pest and diseases to immediate authority
CONTENTS:
 Storage pests and diseases
CONDITIONS:
 Materials, tools, equipment in monitoring storage pests and diseases
METHODOLOGIES:
 Lecture
ASSESSMENT METHODS:
 Interview

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LEARNING OUTCOME NO.4 MONITOR STORAGE PEST AND DISEASES
Learning Activities Special Instructions

Information sheet 4.4-1 Read Information Sheet 4.4-1
Monitor Storage Pest and
Diseases
Self-check 4.4-1 Read and answer Self-check 4.4-1

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MONITOR STORAGE PESTS AND DISEASES
Objectives
1. Identify storage pests and diseases
2. Monitor storage pests and diseases
Introduction
A storage pest is an insect or other animal that damages or destroys stored food
or other stored valuable organic matter. Insects are a large proportion of storage
Grain storage is a key component in getting your crop to market. If you are
holding over grain from last fall, be sure it is stored properly, and kept cool and
dry. Aside from watching bins for spoilage, moisture, and temperature changes,
make sure you are looking for signs of pest infestation. Seed borne diseases and
insects can easily infest summer-stored grains and cause many problems.
Pest and diseases affect food crops, causing significant losses to farmers and
threatening food security.
Pest is an organism that occurs where it is not wanted (weeds, mosses, and
algaes) or an organism that has detrimental effect on turf (fungi, insects,
mammals and birds.
The main storage pests, apart from rodents, are beetles and moths.
Some pests such as grain borers, weevils and Angoumois grain moths are able to
feed on whole, healthy grains, they are considered primary pests. Secondary
pests such as flour beetles can attack only broken grain, moist and thus soft
grain, grain damaged by primary pests or processed products such as flour.
The main beetle pests of storage are bruchids (e.g. cowpea seed beetles and bean
bruchid), grain borers (e.g. the larger and the lesser grain borers), weevils (e.g.
grain weevils), flour beetles, Khapra beetles and dried fruit beetles.
The larvae and some adult beetles feed in the seeds and grain, leaving them full
of small holes. Sometimes a fine dust is found around the holes, being the
excrements of these beetles. Beetle damage renders grains and seeds unsuitable
for human and, in case of heavy attack, even for animal consumption.
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INSECT PESTS IN STORED GRAINS
1. Lesser grain borer (Rhyzopertha dominica)

2. Rice weevil (Sitophilus oryzae)
3. Rust-red flour beetle (Tribolium castaneum)
4. Warehouse moth (Ephestia sp
Primary insect pests. Insects considered as primary pests of stored products

cause damage to stored grains by directly feeding on the grain at some point in
their lifecycle. .Primary pest species often develop and reproduce very quickly
when the conditions are optimal
COMMON PESTS OF STORED PRODUCE
PEST DAMAGE CONTROL MEASURE

Cowpea bruchids Pods should be
(Callosobruchus spp.) are harvested as soon as
the most common and they mature and the
widespread insect pests in seeds sun dried before
storage. Adults are 2 to 3.5 stored in clean beetle-
mm long. They are major proof containers. A
pests of pulses (cowpeas, coating of edible oils or
COWPEA BRUCHIDS pigeon peas, soybean, geen of inert clay can prevent
gram and lentils). They further development of
attack both pods in the field bruchids in the stored
and seeds in storage. They seeds.
attack nearly mature and
dried pods. Infested stored
seeds can be recognised by
the round exit holes and the
white eggs on the seed
surface. Post-harvest losses
are highly variable, but
losses can be over 90%
This beetle, also known as Intercropping maize with
the dry bean weevil, is about cowpeas, and not
3 to 5 mm long, oval in harvesting crops late
shape, grey and reddish significantly reduced
brown with yellowish and infestation by the bean
dark patches of hairs on the bruchid (Acanthoscelides
wing cases. The wing cases obtectus) and cowpea
are short and do not cover bruchids
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BEETLES completely the abdomen.
This beetle is a major pest of
beans. Attack by this beetle
often starts in the field.
Female beetles lay eggs on
the ripening pods on the
crop or among stored beans
The larger grain borer is a Use botanicals or plant
serious pest of stored maize parts to protect stored
and dried cassava roots, cassava. There are
and will attack maize on the reports in Kenya, that
cob, both before and after the larger grain borer
harvest can be effectively
repelled by storing
cassava or grains with a
fairly large amount of
GRAIN BORER dried lantana or
eucalyptus leaves
The rice weevil (Sitophilus
oryzae) is a major pest of
rice, maize and other cereals
in store.
RICE WEEVIL
Major damage is caused by Harvest on time

caterpillars burrowing in the
tubers. Infestations start in
the field. The pest is
transferred with the
harvested tubers to the
potato store, where it can
reproduce and infest other
tubers. This may lead to
total destruction of the
MOTH stored crop
Principles of Preventive Storage Protection
1. Choice of variety and selection of healthy seeds

2. Choosing harvest time

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3. Drying
4. Sorting and cleaning the produce
5. Storage location
6. Characteristics of storage
7. Storage hygiene
8. Inspecting the storage
9. Fumigation
10. Storage disinfection
STORAGE FUNGI
Storage fungi refer to fungal pathogens that contaminate the grain surface in the
field during harvest and grain transportation or develop on the grain during
storage when conditions are conducive, leading to grain spoilage. Storage fungi
development on the seed leads to seed rotting, reduced quality and nutritional
value, and some fungi produce mycotoxins that are poisonous to humans and
livestock. Grain affected by storage fungi maybe discolored and sometimes may
have a musty odor. Grain with extensive fungal growth may have varied
discoloration including white, pink, black, blue-green/olive colors.
Reference;
1. www.nzdl.org>gsdimod
2. en.wikipedia.org>wiki>storage-pest
3. www.grainscanada.gc.ca.manage.identify.an-insect

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SELF-CHECK 4.4-1
INSTRUCTION: Choose the letter of answer according to your knowledge and

experience
1. It refers to fungal pathogens that contaminate the grain surface in the field
during harvest and grain transportation or develop on the grain during
storage when conditions are conducive, leading to grain spoilage
a. Storage microorganism c. storage fungi
b. Storage nematodes d. storage bacteria
2. The pest is transferred with the harvested tubers to the potato store, where it can
reproduce and infest other tubers.
a. Moth b. weevil c. grain borer d. beetles
3. Which of the following can control the attack of moth in a stored grain?
a. Use botanical plant c. intercropping
b. Harvest on time d. all of these
4. A major pest of rice, maize and other cereals in store.
a. Moth b. grain borer c. beetles d. weevil
5. A serious pest of stored maize and dried cassava roots, and will attack maize on
the cob, both before and after harvest
a. Moth b. grain borer c. beetles d. weevil

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ANSWER KEY 4.4-1
1. C
2. A
3. B
4. D
5. B

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END
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UC4-Core-Carrying-out Harvest and Postharvest Operations

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COMPETENCY – BASED LEARNING MATERIAL

Sector: AGRICULTURE AND FISHERY

Qualification: AGRICULTURAL CROP PRODUCTION NC II

Unit of Competency: CARRY-OUT HARVEST AND POSTHARVEST

Module Title: CARRYING-OUT HARVEST AND POSTHARVEST

Technical Education and Skills Development Authority

HOW TO USE THIS COMPETENCY –

Recognition of Prior Learning (RPL)

In doing the activities to complete the requirements of his module, please be

DATE DEVELOP: DOCUMENT NO.ACP2-01

CORE COMPETENCIES ( Carry-out Harvest and Postharvest

CAN I…? YES NO

 Remove obstructions from the field for efficient harvesting

 Ready harvesting tools and materials and temporary shed

 Implement appropriate harvesting methods based on

 Handle crops according to postharvest treatment

 Harvest crops based on maturity indices and

 Perform harvesting while observing GAP principles

 Follow postharvest operations based on standards

 Monitor use postharvest equipment to avoid damage to

 Handle and pack according to variety and destination.

 Store and stack crops in cool dry place prior distribution

 Identify pest based on references for storage pest and

DATE DEVELOP: DOCUMENT NO.ACP2-01

No Unit of Competency Module Title Code

Carry-out Harvest and Carrying-out Harvest and AFF6104

DATE DEVELOP: DOCUMENT NO.ACP2-01

MODULE TITLE : CARRYING-OUT HARVEST AND

MODULEDESCRIPTOR : This unit covers the knowledge, skills and attitudes

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1. Perform pre-harvest operations

LO2. Perform harvesting activity

LO3. Perform postharvest operations

LO4. Monitor storage pest and diseases

DATE DEVELOP: DOCUMENT NO.ACP2-01

The students/trainees must be provided with the following:

 Individual self-paced learning

DATE DEVELOP: DOCUMENT NO.ACP2-01

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

Information Sheet 4.1-1

Self-check 4.1-1 Answer Self-check 4.1-1

Task Sheet 4.1-1 Read and Perform Task Sheet 4.1-1

Information Sheet 4.1-2 Read Information Sheet 4.1-2

Self-check 4.1-2 Answer Self-check 4.1-2

Information Sheet 4.1-3 Read Information Sheet 4.1-3

Task Sheet 4.1-3 Read and Perform Task Sheet 4.1-3

DATE DEVELOP: DOCUMENT NO.ACP2-01

TYPES OF CROP MATURITY

1. Physiological maturity: The period when sexually induced reproductive

The maturity index for a commodity is a measurement or measurements that can

Quality: Attributes or characteristics that give a product value as a food

The stage of development when a plant part possesses the necessary

PHYSIOLOGICAL MATURITY HORTICULTURAL MATURITY

Maturity index for fruits and vegetables

The principles dictating at which stage of maturity a fruit or vegetable should be

Light transmission properties can be used to measure the degree of maturity of

DATE DEVELOP: DOCUMENT NO.ACP2-01

As part of the natural development of a fruit an abscission layer is formed in the

DATE DEVELOP: DOCUMENT NO.ACP2-01

Color Index Color of the Fruit

Use of Maturity Indices Limitations

Maturity and Fruit Quality