A DETAILED LESSON PLAN

IN AGRICULTURAL CROP PRODUCTION GRADE-11

Content Standard : The learners demonstrate an understanding of the basic concepts and
underlying principles of agricultural crops production and carry out
harvest and postharvest activities.
Performance Standard: The learner independently demonstrates common competencies in
agricultural crop production.

I. OBJECTIVES

At the end of the lesson, the students should be able to:

a. Understand the importance of post-harvest handling in preserving the

quality and shelf life of agricultural products
b. Identify and describe common post-harvest operations and their purpose
c. Apply knowledge of post-harvest operations to analyze and solve problems
related to agricultural product storage and handling

II. SUBJECT MATTER

Topic: The Postharvest Operations/Handling

References: LANTICAN, R.M.2002. The Science and Practice of Crop
Production.SEARCA UPLB. College, Laguna

http://eagri.tnau.ac.in/eagri50/HORT381/pdf/lec02.pdf

III. PROCEDURE

Teacher’s Activity Students Activity

A. Prayer “Our Father, who art in heaven, hallowed

be thy name; thy kingdom come; thy will be
“Let us pray first, anyone who wants to lead done on earth as it is in heaven. Give us
the prayer?” this day our daily bread; and forgive us our
trespasses as we forgive those who
trespass against us; and lead us not into
temptation, but deliver us from evil. Amen.”

B. Greetings

“Good morning class!” Good morning, Ma’am!

C. Physical Arrangement

Before you take your seats, I want you to

arrange your chairs and pick up any trash
that you can see on the floor

“Please arrange your chairs according to

your row.”
“You may now take your seat.”

Yes, maam

D. Checking of Attendance

I am going to check your attendance. Once

your name is called, please say “present”
Understand?”

 Caser
 Mellicor
 Pal
 Pacot Present maam
Present maam
 Tumulak Present maam
Present maam
Present maam

Okay thank you class.

a. Motivation

“Okey, are you all ready for our lesson?”

“Who among you here have farms?”

Yes, ma’am
“What crops are planted? Have you tried
(students will raise their hands)
harvesting your own planted crops?”

“So, I want You now to enumerate and Yes, ma’am

identify the steps you perform to your
harvested crops.”
(Pick students to answer)
“Thank you, class all of your answers are
correct, because we have different kinds of
a. Reaping - cutting the
mature panicles and straw
above ground
b. Threshing - separating the
paddy grain from the rest
of cut crop
c. Cleaning - removing
immature, unfilled, non-
grain materials
d. Hauling - moving the cut
crop to the threshing
location
e. Field drying - leaving the
cut crop in the field and
exposing it to the sun for
drying (optional)
f. Stacking/piling -
crops the grain crops includes the rice and temporarily storing the
corn, and the perishables which is the fruits harvested crop in stacks or
and vegetables belong. So, it requires piles (optional)
different steps after harvest to lengthen the g. Bagging
shelf life of that specific commodity”

a. LESSON PROPER

“Today our topic is all about the POST

HARVEST OPERATIONS/ HANDLING. “

The teacher states the lesson objectives

At the end of the lesson, the students should be

able to:

 Understand the importance of post-

“When you hear the word POSTHARVEST
HANDLING what comes into your mind?
Anyone?”
(Pick students to answer)
“Thank you; please listen attentively
because after the discussion we will have
our short quiz.”
harvest handling in preserving the
quality and shelf life of agricultural
products
 Identify and describe common post-
harvest operations and their
purpose
 Apply knowledge of post-harvest
operations to analyze and solve
problems related to agricultural
product storage and handling
Post-harvest management is a system of
handling, storing, and transporting
agricultural commodities after harvest.

“POSTHARVEST HANDLING”

“Is the specific term used for the movement

of commodities and operations through
which the commodity undergoes from
harvest to possession to the fixed
consumer; this includes the technological
aspects of marketing and distribution.
Different crops undergo different steps on
postharvest. “
 Vegetables/fruits are living tissues
Why are postharvest practices done? that undergo continuous change
after harvest
  Rapid deterioration can occur
 Can affect quality of vegetable/fruits
(Freshness and nutritional)
 Safety of the vegetable/fruits
(Pesticide residues) (Microbiological
organisms)

THE POSTHARVEST PROCEDURES

Reception or it’s is either to the packing

house or to the shaded place which is not
exposed directly to the sun and the
preparatory steps for storage to market is
“Ma’am removal of the harvested produce
done.
from the field Ma’am so that it will not
“What is pre-cooling class? expose to direct sunlight/ high
temperature.”
Yes, that’s right. Pre-cooling- Pre-cooling refers to the rapid
removal of field heat shortly after the
harvest of a crop. Field heat can be defined
as the difference in temperature between
the temperature of the crop harvested and
the optimal storage temperature of that
product. In general, the temperature should
be cooled down till it reaches 88% of the
existing difference in temperature and its
optimal storage temperature. Field heat
should be removed as fast as possible
since, for most produce, an hour delay at
field conditions of about 35°C will lead to a
loss in shelf-life of about 1 day – even at
optimal storage conditions.

“Then next is the Selection, cleaning and

disinfection”

It means class that in this stage of the

commodity Selection or sorting the process
of classifying into groups designated by the
person classifying crops or commodities the
produce either according to set criteria.

It means class that in this stage of the

commodity Selection or sorting the
process of classifying into groups
designated by the person classifying crops
or commodities the produce either
according to set criteria. Sorting is done by
hand to remove which is not suitable to
market or storage due to damage by
insects, diseases and mechanical.

Then cleaning before the commodity are

marketed various amounts of cleaning are
necessary which typically involves the
removal of soil dust, adhering debris,
insects and pest residue. But we just don’t
need to clean it we need to make sure that
we used clean water for washing our
commodity.
“Ma’am, Cleaning is the process of
Class, what is the purpose of cleaning in removing unwanted substances, such as
dirt, infectious agents, and other impurities,
the commodity process?
from an object or environment.”

Very good, thank you class

There are several types of cleaning: “ma’am,

What are those?  Washing

 Dry brushing
 Don’t wash

Yes, thank you

−1. Washing – dunking, spraying, wiping.

−2. Dry brushing – no water, just brush.

−3. Don’t wash – washing/extra handling

can cause damage, decreasing quality. and
because washing is not enough disinfection
needed to apply to the commodity.

Chlorine in fresh water is often used to

disinfect to wash the commodity.

After that Drying to the excess moisture

caused by washing will be removed then
grading will be the next step it is the
process of classifying into groups to a set
recognized criteria of quality and size, each
group bearing an acceptable name and size
grouping.

Then some of the commodities undergo

other treatments like CURING, WAXING.

Then after which the Packing or it is the act

of putting commodities in a container.

The packaging is the process to ensure

adequate protection and safe delivery of the “At the Grocery Ma’am since it was pack
product from the ultimate consumer. properly compared to the Farmers market
that was displayed directly without
“Pay attention at the grocery store and packaging.”
at farmers markets class to how produce
is displayed, what looks good to you?”

“Yes, that is right and did you know if our

commodity is directly exposed/ displayed it Yes, ma’am
is subject to pathogen and microorganism
that can contribute to the deterioration of
our produce so it means, it will affect the
farmers income, right class?”

Storage is the next it is the process of

keeping crops in structure designed to
protect to stored products from inclement
weather and pest for a short or longer
period of time to await processing or
transport to other location. In the case of
fruits and vegetables it should be stored in
specific temperature since its perishable’s
crops have a short shelf life compare to the “Ma’am, Storage is the process of keeping
grain crops. crops in structure designed to protect to
Class, why do you think it is important to stored products from inclement weather
store fruits and vegetables at specific and pest for a short or longer period of time
temperatures? to await processing or transport to other
location. In the case of fruits and
vegetables it should be stored in specific
temperature since its perishable’s crops
have a short shelf life compare to the grain
crops.

“Yes, very good, you really listened class”

Lastly is the Transport during this step we

need to consider on how it is transported. Is
the vehicle clean and cool? We need to see
to it that we should not load our commodity
with a very warm vehicle it will affect the
shelf life of our commodity.
 a. Application
Group 1
So now I will group you into 3 groups. Then
 Improper postharvest handling
answer the following question IN 5
 Delays
MINUTES
 Physical (large packaging bags),
You will identify the cause of losses at the (inappropriate packing materials)
different points of the system  mechanical (Inappropriate
technologies)
For Group 1: During Packing  physiological damage

For Group 2: during STORAGE. Group 2

For Group 3: during Transport  Physical

 physiological damage caused by
“Ok class time’s up” rough handling, bacteria, fungus,
insects, rodents and other
“The first to present is the group 1 followed environmental factors
by the group 2 the last is the group 3”
Group 3

 Delays caused Environmental

conditions
 Physical (overloading). (poor road
condition),
 mechanical
 physiological damage

“Thank you, class. All that you mention was

Yes, ma’am
correct. There is a big loss on our produce
during that time.

So, Am I understood?

GENERALIZATION
POSTHARVEST HANDLING specifically
“I know you have learned a lot from this involves the movement and the operations
day’s discussion, so anyone who can that commodities undergo from harvest to
summarize the lesson? the time immediately before meal
Call students to summarize the topic. preparation

Its main concern is to keep commodities in

an acceptable state from harvest until it
reaches the consumer since most
commodities are transported in their
perishable state.

“Thank you “

In addition, postharvest handling aims to

minimize losses at the least possible cost.

The existing postharvest environment

requires appropriate technologies to
maintain quality of commodities.

Poor handling of agricultural commodities

can result in quality deterioration and
losses.
Yes, ma’am.
Is everything clear class?

I. EVALUATION
Please get 1/4 sheet of paper for our short quiz. And answer the following
questions.
1. It is the rapid removal of the field heat to the commodity.
_____________________
2-3 give at least 2 reasons why postharvest is done?
4. Is the stage of crop production immediately following harvest, including
cooling, cleaning, sorting and packing.
5. The main reason for this step is for the appearance of the commodity that will
be attractive to the consumer.
6-15 for 10 points what are the procedures in postharvest.

“Ok Class pass your paper in front.”

Answer Key:
1. Pre-cooling
2-3 Rapid deterioration can occur
 Can affect quality of vegetable/fruits (Freshness and nutritional)
Safety of the vegetable/fruits
4. Postharvest HANDLING
5. Packaging
6-15 harvest-reception-precooling-selection, cleaning and disinfection-drying,
grading, -other treatments-packing and packaging-storage-transport

II. ASSIGNMENT

Teacher’s Activity Students Activity

For your assignment answer the following scenario.

Scenario: You are a farmer who has just harvested a

large quantity of tomatoes. You need to store these
tomatoes for several weeks before they can be sold.
Describe the post-harvest operations you would
perform to ensure the quality and value of the
tomatoes are preserved during storage. Include
specific details about each operation and explain
why it is important in this context.

Write it in a 1 whole sheet of paper.

That’s all for today. See you all again next meeting!

Class dismissed. Good Bye Class! Good bye and Thank you Ma’am!

PREPARED BY: APPROVED BY:

Michelle Jane G. Salino Nona D. Sartorio
Student Instructor