AGRICULTURAL CROP

PRODUCTION

a branch of agriculture that deals with growing crops for use as food,
fiber,etc..
Agronomic Classification
1. Cereals or
grain crops
are grains grown for their edible seeds.

2. Legumes or pulses
are grown for their edible pods or seeds.

3. Root crops

These are crops grown for their

enlarged roots
 Agronomic Classification Scientific Name
1. Cereal or grain crops
Corn Zea mays
Rice Oryza sativa
Wheat Triticum vulgare
Sorghum Sorghum vulgare
2. Legume seed crops
Mungbean Vigna radiata
Peanut Arachis hypogea
Soybean Glycine max
Cowpea Vigna sinensis
Beans, Field Phaselous vulgaris
 Agronomic Classification Scientific Name
3. Root and tuber crops
Cassava Manihot utilissima
Gabi Colocasia esculenta
Camote Ipomea batatas
Irish potato Solanum tuberosum
4. Sugar crops
Sugarcane Saccharum officinalis
Sugar beets Beta vulgaris
5. Oil and beverages
Coffee Coffea spp.
Coconut Cocos nucifera
Cacao Theobroma cacao
 Agronomic Classification Scientific Name
6. Fiber crops
Abaca Musa textiles
Cotton Gossypium spp.
Kapok Caiba pontandra
Pineapple Anonas commosus
7. Rubber crops Heavea brazzilienses
8. Pastures and Forages
Napier grass Pnnisetum purpureum
Carabao grass Paspalum conjugatum
9. Medicinal plants
Ulasiman Portulaca oleraceae
Ginger Zingiber officinale
Malatabaco Elephantopus mollis
 WEEDS Scientific Name
1. Grasses
Bermuda grass Cynodon dactylon
Jungle rice Echinocloa colona
Large crabgrass Digitaria saguinalis
Cogon grass Imperata cyclindrica
2. Sedges Heavea brazzilienses
Small flower umbrella plant Cyperus difformis
Rice flat sedge Cyperus iria
Purple nutsedge Cyperus rotundus
9. Broadleaf
Spindletop Cleome rutidosperma
Spinx amaranth Amaranthus spinosus
Common purselane Portulaca oleracea
 Classification of Horticultural Crops
250 kinds of vegetables- 41 commercially important
318 species of fruit trees- bearing plants
Close to 10,000 flowering plants
More than 2,00 plantation crops- 21 commercially important

A. Classification according to similarities in the methods of culture ( same cultural

requirements and problems)
1. Vegetables
i. Leafy vegetables –crops grown mainly for their lives (pechay, alugbati)
ii. Cole crops/crucifers- crops that belong to the crucifer family (cabbage,
cauliflower, Chinese cabbage)
iii. Root and bulb crops- crops with swollen underground stem or roots (sweet
potato, onion, gabi, carrot, raddish)
iv. Legumes or pulse- crops that belong to the legume family
v. Solanaceous crops- belong to the solanaceous or nightshade family
(eggplant, pepper)
 vi. Cucurbits – crops belonging to the cucurbit family(squash, watermelon)
vii. Tree vegetable- (malunggay, katuray)
viii. Other crops- (sweet corn, okra, asparagus)

2. Fruit Crops

i. Tree fruits- fruits borne on trees (mango, lanzones)

ii. Nut fruits- fruits borne on trees but which are enclosed by a stony
structure (cashew, pili).
iii. Small fruits- fruits not borne on trees and are small (strawberry, grapes)
iv. Herbaceous fruits- fruits not borne on trees but borne on plants with
upright succulent, supporting stem (banana, pineapple)

3. Ornamentals

i. Cut flowers or florist crop- plants grown for their flowers (gladiolus, roses)
ii. Cut-foliage or florist green- plant whose foliage provides the background in
floral arrangement (fern, palm, asparagus).
 iii. Flowering pot plants- plants grown in containers for their baeautiful fowers
(chrysanthemum, santan, bouganvilla)
iv. Landscape plants- plants used for landscaping purposes. Almost all the
ornamentals fall under this category.
v. Foliage plants- plants grown for their attractive foliage, can tolerate low light
intensities(begonia, philondron)
vi. Turf- used for lawns or greens(grass for golf) (manila grass, bermuda grass)

4. Plantation Crops
i. Oil crops- grown for their oil content (coconut, oil palm)
ii. Fiber crops- grown for their fibers which are used for textiles, cordage, pulp,
paper, twines, sacks, bags, mats, decors (abaca, maguey)
iii. Beverage crops- used for brewing non- alcoholic drinks (coffee, cacao, tea)
iv. Spices, condiments and essences- used to provide special flavors, scnt, and
colors to food, perfumes, soaps, and body dressings (black pepper, vanilla,
canella)
v. Latexes and resins- crops where products of the sap tapped from the bark of
fruit peel are obtained (rubber)- chico, papaya, pili, rimas which are classified
as fruit trees.
 vi. Medicinal and botanical pesticides- crops with curative, laxative or
pesticidal properties ( lagundi, neem)

B. Classification according to growth habbits

1. Vine
2. Shrub
3. Herb
4. Tree
C. Classification according to life span
1. Annuals
2. Biennials
3. Perrenials

Importance of Horticultural Crops

1. Economic value
2. Nutritive value
3. Aesthetic, therapeutic and recreational importance
4. Traditional uses
 Establishment Of a Horticultural Enterprise
Location- refers to geographical position or the place where the horticultural
enterprise is located in relation to a city, town barangay, or other designated point.
Site- refers to the immediate place where any given horticultural is produced.

Factors to consider in selecting suitable location and site for a

Horticultural Enterprise
1. Climatic requirements of the plant
2. Topography
3. Soil
4. Accessibility
5. Water supply
6. Facilities/amenities
7. Socio-economic conditions
 Factors to consider in establishing Orchard or Plantation
1. Planting system
a. Square
consists of setting a tree in each corner of a square whatever the planting
distance
Np= A
S2 where:
Np= no. of plants
A = area
S2 = square of planting (distance)
b. Quincunx
makes use of a square with an additional (or fifth) tree in the center
Np= A/S2t (L/S-1)(W/S-1)
where:
L= length of the area
W=width of the area
S2= square of planting distance
A= area
Np= number of plants
1. Mr. Robert wish to establish a coffee plantation
on his 13 has. reserved land. His teaching
advised that he should follow the square planting
system with 3m x 3m distance.
Np= A
S2
= 13 X 10, 000m2
10m X 10m
= 130, 000m2
9 m2
= 14, 445 number of plants
2. Np= A
S2 + (L/S-1) (W/S-1)
= 13 has x 10,000m2
has + (1300)4-1) (100/4-1)
________________
4m x 4m

= 130,000m2
16m2 + (324) (24)

= 8125 + 7776
= 15, 901 number of plants
 c. Hexagonal or Triangular
trees are planted equidistant to one another from every direction to form an
equivalent triangle.
A
Np= _______
S2 x 0.866
where:
Np= no.of plants
A = area
S2 = square of planting(distance)

d. Contour or terrace system

applied on the hillside
prevents or reduces erosions and
conserves moisture between tree rows
 Crop Planting Distance Crop Planting Distance
(m) (m)
Abaca 2.0 m Chico 6.0 - 8.0 m
African oil palm 8.0 m Citrus 4.0 - 6.0 m
Agave 2.0 m Coconut 8.0 m
Banana 3.0 - 5.0 m Coffee 3.0 m
Black pepper 2.5m Cucumber 0.75 x 0.30 m
Bush sitao 0.75 x 0.10 m Durian 8.0- 10 m
Cabbage 0.75 x 0.40 m Eggplant 1.0 x 0.5 m
Cacao 3.0 m Guava 4.0 -6.0 m
Cashew 4.0 - 6.0 m Jackfruit 6.0 – 8.0 m
Castor 0.5 m Lanzones 4.0- 6.0 m
 Crop Planting Distance Crop Planting Distance
(m) (m)
Lumbang(tung) 8.0 - 10 m Radish 0.30 x 0.10 m
Mango 8.0 – 10 m Rambutan 6.0 -8.0 m
Mangosteen 8.0 – 10 m Rubber 4.0 -5.0 m
Muskmelon 1.0 x 0.5 m Santol 36.0- 8.0 m
Mustard 15 cm Soybean 0.75 x 0.10 m
Okra 0.75 x 0.30 m Squash 1.0 x 0.50 m
Onion 15 cm Sweet corn 0.75x 0.75m
Papaya 3.0 -4.0 m Sweet pepper 1.0 x 0.3 m
Pechay 0.15 x 0.15 m Tomato 1.0 x 0.3 m
Pineapple 0.2 0.3 m Watermelon 1.5 x 1.0 m
Seed Propagation
is an easy and cheap method of multiplying seeds.

Factors to be considered in seed selection

1. Resistant to insect pests and diseases;
2. Adapted to the local conditions;
3. Viable
4. Genetically pure

Seed Structure
seed is a mature ovule. It consists of an
embryo, its food reserves(endosperm,
cotyledon) and the seed covering called
testa or seed coat
 Types of Seeds

Orthodox
seeds that could be
kept for longer periods
Recalcitrant
seeds which cannot
withstand drying and
should not be permitted to
dry out before planting
 Important Characteristics of good seed

1. Damage free

2. High germination percentage

-proper cultural practices employed in growing the crop
- maturity at harvest
-careful processing
-control of moisture and temperature
3. Not mixed with other varieties

4. Free from seed borne disease

 Seed Testing
Germination test

1. Ragdoll method
•Use of a piece of cloth as big as a hankerchief. The seeds are placed in 10
rows with at least 10 seeds/row.

2. Seedbox method
•100 seeds will be sown in rows in a seedbox containing a s sterile medium
composed of sand, compost and ordinary garden soil (1:1:1 ratio)

3. Petri-dish or filter paper method

•10 seeds will be sown in each of ten petri-dishes lined with
moistened paper
Formula:
no. of seeds germinated
% germination = ____________________ x 100
no. of seed sown
Example : = 86
____ x 100
100
% Germinated = 86 or 86 %
80% - germination rate good seed
60% - adjust
50% below – do not plant

recommended rate/ha
Ajusted amount of seeds = ____________________ x 100
% germination

Example: = 25 kgs./ha
.86
Adjusted amount of seed = 29.06 kgs./ha
 Conditions necessary for germination

1. Moisture
the presence of water sufficient to cause the seeds to swell is
necessary for rapid germination.
2. Aeration

3. Temperature
the amount of heat required will vary with the kind of seeds.

4. Light
seeds of most of the grasses are light- sensitive and germinate
more quickly in the presence of, or after exposure to light
particularly when the seeds are fresh.
 Soil Media Components

Use the ratio 1:1:1

One (1) part of ordinary garden soil

 holds water and nutrients

One (1) part of vermicompost

good source of organic matter
fertilizer

One (1) part of coco coir dust or carbonized rice hull

provides aeration
Methods of Breaking Seed Dormancy
Scarification
Any treatment physical or chemical that weakness the seed coat.
This method is applied , when dormancy is imposed by hard seen
coat

Temperature Treatments
Hot water treatment is also an effective method of breaking hard-
seed in legumes. In this method the seeds are soaked in water at
80oC tem. For 1 -5 minutes before putting for germination

Light Treatments
 SEEDLING PRODUCTION
1. Rate of root generation
2. Type of root system
3. Rate of germination and seedling growth
4. Size and cost of seeds

A. Production of Vegetable Transplants

Seedbed Method

Seedbox method or Container gardening

 Steps Involved in the Production of Transplants
1. Select high quality seeds

2. Prick the seedlings

3. Hardening

4. Brushing

5. Blocking
B. Methods of Direct Seeding
1. Broadcast Method
the field is prepared thoroughly and seeds are broadcast uniformly
over the entire area

2. Drilling Method
seeds are planted in furrows without observing any planting distance and
upon emergence thinning is done

3. Dibbling
seeds are planted in hills observing a specific planting distance.

C. Asexual Propagation
 METHODS OF VEGETATIVE PROPAGATION

A. Budding- is similar to grafting except that only one bud eye is used as a
scion.
B. Grafting- is the art of connecting two pieces of living plant tissue together in
such a manner that they will unite and subsequently grow and develop as one
plant.
Scion- is the short piece of detached shoot containing several dormant buds.
Rootstock- is the lower portion of the graft; the root system of the grafted
plant.
Mother Plant- refers to a tree whereby seed for rootstock and scion were
obtained.
Characteristics of a Good Mother Plant
1. Regular bearer
2. Prolific bearer
3. Bears fruit with superior quality
4. Free from disease
5. Resistant to adverse climatic
conditions
 C. Layering- is a propagation method by which adventitious roots are allowed to
form on a stem while it is attached to the parent plant.

Advantages of Layering:

1. simple to perform
2. gives a high degree of success;
3.An inexpensive method of
propagation;
4. can be produced in a shorter time
5. produces true to type plants; and
6. no rootstock needed
 Soil/Land Preparation
-Usually involves the initial cutting of the soil, breaking
up the soil clods into smaller particles and leveling of the
field
•Purpose of land preparation is to achieve one or more
of the following;
1. To develop the proper soil tilt to control weeds
2. To aerate the soil
3. To mix crop residues and fertilizers with the soil
4. To conserve water-breaking the soil increases pore
spaces and water holding capacity is improved
5. To prepare the soil for subsequent farm operations.
 Cultural Practices and Management

Land preparation
Vegetables differ widely from field crops in their
requirements for land preparation and cultural practices because
of their differences in their morphologies, growth habit, socio-
economic values.

Clearing
Removing the remains of previous
crops and undergrowth
Cutting back the woody shrubs and
tress and decompose them
 General Practices for Land Preparation
•Thorough land preparation by pulverizing soil and make it free
from weeds
•Construct canals and waterways for proper drainage
•One meter of width of plot(distance depends upon the crop to be
planted)
•Sterilize plots
•Introduce beneficial microorganism
•Strictly record the activities
a. Digging /plot/hilling/cultivation
 1x 10 sq. m per plot
b. Compost Application/Green Manuring
Average of 8kgs. Per square meter
c. Planting
Methods of planting:

1. DIRECT SEEDING- planting materials are seeds,

cuttings, tubers, bulbs

2. TRANSPLANTING- planting materials are seedlings

grown in seedbox, seedling trays.
Soil buffer:2 inches
Fermentation
 the process where raw materials like
banana trunk, sunflower leaves are
mixed or dilute with water and ferment
it within a minimum of seven days

Fertigation
 is the process where fertilizer is mixed
with water and apply it to the plants
thru drenching or drip irrigation, etc.
3 kinds of fermentations
used for fertigation

1.Mokusako or wood
vinegar- used as
activator, probiotics
2. Wild sunflower- for
nitrogen input
3. Banana plant juice- for
potassium input
Ways of fertigation application

1. Use small can (1 liter) with

handle to pour solution on
base of plants or root zone; 8
to 10 plants per liter

2. Use of power spray when

applying on a wider are
TIME OF APPLICATION

1. Wild sunflower fermentation is applied

during vegetative stage or 1 week after
transplant; twice every week

2. Banana plant juice applied after side dress or

1 month after transplant
 Preparations of fertigations

1. Wild sunflower is finely shredded, measure

by 3 cans per 200 liters drum. Fill with water
and add 2 galloons of mokusako as activator
and probiotics. Ferment for 1 week and
apply
 Preparations of fertigations

2. Banana plant juice- shred banana trunk and

press to get the juice. Put in 200 liter drum.
Add 2 galloons of mokusako. Ferment for 1
week and apply.
 MOKUSAKO
DOSAGE/DIRECTIONS:

As insecticide- ferment 1 kg sili to 1 gallon

mokusako (after fermentation, add 10-20
tbsps of said fermentation of sili and
mokusako to 16 liters of water(; spray on
plants
As foliar fungicide
Add 10-20 tbsps mokusako to 16 liters of water;
spray on plants
 FISH EMULSION

DOSAGE/DIRECTIONS:

For fertigation – ratio 1:20

apply to 6 plants per liter of solution

For foliar – ratio 1:50

spray undersides of leaves
 Plant Management
sees to it that the condition are favorable to plant
growth and development

• Nutritional requirements in different growth stages

Nitroge (N) – vegetative stage
Phosporous (P) – flowering and bearing stages
Potassium (K) –
* compost and resisitance developmentfermentations
• Nutritional requirements for pests and disease
* micro elements (zinc, iron, boron,calcium)
Plant Management Technique
 Plant Management Technique
TUNNELING
 Plant Management Technique
MULTI-CROPPING
 Plant Management Technique
GREENHOUSE/RAIN SHELTER
 Plant Management Technique
TERRACING
 Recognizing Some common Pests

borer aphids caterpillars

cutworm leafminers

nematodes fruitflies
 mealy bugs

squash bugs root maggot flies

 diamond back moth

white flies beetle flea

Recognizing Some common Diseases
leaf spot

Head rot POWDERY MILDEW

Recognizing Some common Diseases

blight

soft rot
 Recognizing Some common Diseases

antracnose wilt root knot

Some points
• Pests and diseases are part of the natural
environment
• Pests and disease indicate an imbalance or
problem in the garden/farm/plants.
• Aim of natural control: restore balance
between pest and predator, to keep pests and
diseases at an acceptable level; not eradicate
them together
 PEST CONTROL OPTIONS

1. CULTURAL – good horticultural practices (proper

site selection, resistant varieties, sanitation,
cultivation,etc.)

2. PHYSICAL - hand picking barriers

3. BIOLOGICAL – use of predators

 PEST CONTROL- Cultural
Timely sowing/time planting
• Planting must be done when insect population
is low in order to minimize possible severe
insect attack

• It is often the young of many pests (larvae,

caterpillar), rather than the adults, that cause
damage to crops; delay sowing until the egg
laying period of a pest is over, or by protecting
the plants during this period

• Know the life cycle of pests

 PEST CONTROL- Cultural
A healthy soil
• A well managed soil will give plants a
balanced food supply
• Plants which are well fed, like people,
will b much more resistant to pests and
diseases
• Should be managed in ways that develop
an d protect its structure, its fertility and
the millions of creature for which the
millions of creatures for which it is
home.
 PEST CONTROL- Cultural
A healthy soil
• Caring for the soil involves providing regular inputs of
organic residues. The aim is to:
 Maintain levels of humus(organic material) that give
structure to the soil
 Feed organisms which live in the soil
 Provide nutrients for crops

Clean culture’- practice of removing plant refuse

(especially if infected) from the field to deprive
insects food
 PEST CONTROL- Cultural
Crop selection
• Resistant varieties and genetic diversity; some crops
rarely affected or better able to resist particular pests
• There is more variety in traditional cops grown by
farmers over many centuries.
• Modern breeding methods tend to be very similar
and yield plants that are similar and yields that are
susceptible to diseases
• Use of short maturing variety- lesser exposed to
insect attacks than long maturing varieties.
 PEST CONTROL- Cultural
Crop Rotation
The practice of growing a series of dissimilar types of crops in the
same area in sequential seasons to avoid depleting the soil
and to control weeds, diseases and pests.
• Growing the same crops in the same site encourages a buil- up
of pests and diseases in the soil which will transfer from one
crop to the next
• For vegetable, a 3 to 4 year rotation is usually recommended
as a minimum
• Best achieved by a combination of botanically unrelated crops
following one another or by the choice of crops having fewest
common pest
 PEST CONTROL- Cultural
Good hygiene/Sanitation
 If infected plant material, live or dead,
are left lying around, pests and
diseases can be passed on to future
crops.
 The composting process will kill some
pests and disease and produce
compost which is a good soil improver
and fertilizer
 However, some disease may survive
even after composting. If in doubt, the
infectd material should be burn.
 PEST CONTROL- Cultural
Land preparation and Soil tillage
• Many pests (especially soil insects like cutworm, mole
crickets, grubs) spend part of whole of their lives in the soil.
Plowing o digging when the soil is dry can reveal the pest
(larvae, pupa) and they will dry out and die in the sun; or
they can be picked off the ground by hand, eaten or other
predators.
• Plowing can also push the pest deep don into the ground
where they will not be able to survive. Plowing and
disturbing the soil should be carefully considered against
the harmful effects it may have such as destroying the
structure of the soil and causing soil erosion
 PEST CONTROL- Cultural
Weeding– weeds that serves as alternate host of
insects pests must be removed to prevent pests
from increasing in number
Irrigation and water management- used of rain burst
especially during noontime affects insect
movement ( getting insects wet): time/timing of
watering
Fertilizer application – avoid used too much
nitrogen( nitrogen makes plant tissues more
succulent, thus more susceptible to pest damage)
 PEST CONTROL- Cultural
Companion planting- growing a certain plans to protect other
plants from pests or disease . This imay be because the pest
is deterred by the companion plant, or because it is
attracted to the companion plant rather than the crop.
Examples:
 Onions planted either side of a row of carrots help dter
carrot files. Sow 4 rows of onions for 1 row of carrots. This
effect will only last as long as the onions are growing leaves.
 Many pests avoid garlic, so this can be used effectively as a
companion plant with most crops.
 Placing mint leaves near spinach will deter insect pests
 Planting milkweed among vegetables effectively reduces the
number of aphids devouring the crop. Aphids are more
atttracted to the milkweed than to the vegetables.
 PEST CONTROL- Cultural
Areas of natural habbitat
• Bushes and trees are a home for many useful insects and
birds; provide resting areas, shelter and food
• Areas of natural habitat can b left around the edges of
fields where crops are grown. If these areas are destroyed ,
there is likely to be an imbalance predator and pest.
Specific plants to attract beneficial insects
• Plants that can be grown to attract natural predators and
parasites
• Flowers such as marigold, mint, sunflower, sunhemp as well
as local legumes and are useful attractant plants.
 PEST CONTROL- Cultural
Planting insect repellants
Basil- cutworm, cabbbageworm, and butterflies (moth)
Potato beetles; plant 1 meter apart either at the bordrs
or wiyhin plots or both
Rosemary- repels cabbage-moth; also repels potato
beetles
Sage- insect repellent
Mint- insect repellant
Chives- insect repellant
Marigold- insect repellant
 PEST CONTROL- Mechanical & Physical

Hand picking and squashing

• Works well for slow moving insects/
pests ( slugs, snails, caterpillars)
• Look for eggs, larvae and mature
insects
• Examine the underside of leaves
also
• Parts of plants that are broken are
diseased can be cut or broken of plants
to prevent the spread of the disease.
 PEST CONTROL- Mechanical & Physical

Fencing
• Works for bigger animals
(dogs, cats)
• However, it costs more to
set up
Netting or row covers
• Effective barriers against bird
and other pests
• Also cut down the wind and adds
to warm temperature in cool weather
 PEST CONTROL- Biological
Predators
Using one organism to control a pest. This often
involves introducing a creature or organism, which is
known to be predatory, to an area with the aim that
it will control the population of the pest; organisms
that kill o devour smaller organisms for survival

Examples: Frogs, toads,hedghogs, mice, moles, bats,

birds, chamelions, lizards, spiders, ants, bugs, blak-
kneed, bes, bettles, earthworms, dragon flies,
hoverflies, hawk,motha lady bug,
 PLANT DISEASE Control/Management
Types of Disease

• BACTERIA- enter plant through wounds or natural

openings; need moisture to survive; prefer warm
moist conditions

 Fire blight, leaf spot, crown gall, bacterial wilt, soft

rot
 PLANT DISEASE Control/Management
Types of Disease
• FUNGI- commonly called molds; highly infectious; need
moisture and warmth, others prefer cool conditions; most
common in wet and humid conditions; enter plants thru
wounds or natural openings

 Powdery mildew, rust, blight, fusarium wilt,

damping off, wilt, clubroot
 PLANT DISEASE Control/Management
Types of Disease

• VIRUS- transmitted thru living insects, thru seeds

or infected plants and things; very hard to
eliminate

 Mosaic, curly top

 Disease Control Measures
 Prevention is always better than cure
 Ensure stability of plant species that will not
compete with each other for light, nutrients, water
 Reduce root competition
 Provide physical shelter
 Provides nutrients
 Assist pest and disease control- insectary plant,
sacrificial plant, predator or pollinator attractant
plant, all season host, trap crop
 Disease Control Measures

• Air circulation- ensure there is

always some air movement (prune
and stake if necessary)

• Humid conditions allow for fungal

disease
 Disease Control Measures

• Burning- safety way to rid of

diseased plant material

• However, lose all organic matter and

nutrients

• Potassium and phosporous remain

in the ashes and should be returned
to the soil.
 Disease Control Measures

• Plant nutrition – good plant nutrition prevents

deficiency diseases
• Resistant varieties- locally adapted varieties may
be more resistant
• Sanitation – Keep farm free of possible sources of
infection

• Healthy soil

• Healthy seeds
Profitability/Commercially in demand

Always consider-----
High economic value
Hard to keep?
Rare but in wide demand
 PRUNING AND TRAINING
Pruning- is a practice of regulating the growth of trees by
judicious removal of undesirable vegetative parts to improve
plant shape, growth , flowering and fruitfulness, to improve
the quality of the product and to repair injury.
Classification of Pruning
1. Heading back- Cutting of the terminal portion of the plant.
2. Thinning out- complete removal of nay number of branches

Beneficial effects of Pruning

3. Good growth
4. Develop a strong and open framework
5. Rejuvenate old plants
6. Improve productivity
7. flowering
 PRUNING AND TRAINING
Training- is a term for techniques that control the growth of
plants in terms of shape, size, and spatial direction.
Trellis- any material that gives support to plants that cannot stand
on their own.

Types of Trellis:
1. Bamboo twigs/tree twigs
2. Stalk of talahib
3. Pole
4. Balag/arbor or overhead type
5. Platform
6. Fence type
7. T- type trellis
1. Kinds of Agricultural Products
a. Perishables- include fruits, vegetable, cutflowers,
and some staple root crops.
b. Durables- include cereal grains such as rice, corn,
sorghum, and wheat and legumes like soybeans,
mongo, and peanuts.
c. Industrial crops- include coffee, cacao, abaca,
coconut, rubber, etc.
d. Meat products- include beef, pork, venison, poultry
meat, fish, etc.
2. Interrelationship of Postharvest Operations

Harvesting- Packing house operations- Transport- Primary

processing -Storage- Marketing- Consumer

3. Postharvest Losses of Agricultural Products

Postharvest losses in perishables, particularly in fruits and
vegetables were reported to range from 10-15% in developing
countries and 28-42% in the Philippines. This amount of
postharvest losses is equivalent to 29 metric tons of protein
for 1.3 M Filipinos. Rice a durable crop, postharvest losses are
estimated to range from 7 to 15%.
 Maturity Indices and Harvesting Methods of
perishables and Durables Products

1. Harvesting – is the deliberate separation of the product

or economics part from its source(plant, animal, soil or
water) for consumption or marketing.
Concepts of maturity:
a. Physiological maturity- a stage of development
when products attain all physical and chemical
attributes for optimum quality, edibility and
palatability.
b. Commercial maturity- a stage of development when
products reach or posses the characteristics for their
intended uses.
2. Maturity Indices – are indicators or signs of the readiness
of agricultural products for harvest.

The indices of maturity in different agricultural products can be:

1. Subjective type- uses the senses
i. Visual method
1. color
2. size
3. angularity or fullness
4. changes in appearance
5. other visual observations
ii. Physical means
1. firmness 4. specific gravity
2. ease of separation 5. sound when tapped, etc.
3. ease of being snapped or broken
b. Objective type- are measurable indices
i. Respiration rate
ii. Ethylene production
iii. Computation method
1 days to harvest (from flowering)
2 head units

Harvesting Methods
a. Manual Harvesting- usually done manually by hand picking (pulling,
jerking, or bending) or with the aid of some harvesting tools such as
knife, shears, bolo, clippers, picking poles, etc. It is a cheap/less
expensive method and is commonly used by farmers or growers.
b. Mechanical harvesting- done with the us of machine or mechanical
harvester. This method is usually done in big scale growing or
plantations and in areas where labor cost is high and availability of
labor is a problem.
 When to Harvest..
o Pick too early: inferior flavor; smaller harvest; not store
well
o Pick too late: inferior flavor; may lose crop altogether;
may bolt, turn bitter, woody, inedible
o Depending on crops, some crops quickly over- mature;
other must be harvested promptly and frequently
o Pick a crop at the right right stage of growth
 Agricultural Products Maturity Indices
A. Fruits
1. Banana -“fullness of fingers”
-drying of leaves with only 1-2
leaves left green
-Amas or Arnival variety 40 days
from flower emergence
2. Mango -presence of bloom, fullness of
cheeks ,change of color on pedicel
end
-110-115 days from flowering
instruction
3. Jackfruits -dull hallow sound when fruit is
tapped by finger
-spines well developed and widely
spaced
-Aromatic odor develops
-Yellowing of the last leaf of
peduncle
Harvesting Methods
The pseudostem is cut half-
away through with a bolo, the
bunch hanging on will be served
at the peduncle
The fruit is twisted sidewise o
upward when harvested by
hand, or the use of picking
poles with attached cutting tool
and netbags to catch picked
fruits.
Peduncle is cut with a knife or
twisted until the fruit snaps off.
If tree is tall, the fruit is placed
in sack and tied on peduncle to
a branch then the fruit is
gradually lowered to the
ground.
 Agricultural Products Maturity Indices
A. Fruits
4. Papaya (table fruit) -appearance of yellow color on the Fruit is twisted until it snaps off
apical end or ridges
-33% yellow coloration on fruit’s
surface (ready to cat fruit)
5. Lanzones -Dull yellow color of all fruits
within the bunch
-Without traces of green color
B. Vegetables -Pods full size, snaps readily, tips
1. Snap beans, String beans, still pliant when pinched 2-3 weeks
sweet pea from bloom
2. Patola, Upo, Squash -Full size fruits, skin is readily
penetrated by thumb nail, seeds
are still immature
3. Radish -Roots full size, large and firm, still
crispy but not fibrous
Harvesting Methods
from tree. Ladder may used for
harvesting fruits from tall trees
Bunch are cut using a pruning
shear. Fruits placed in baskets
tied to a bunch. Baskets are
lowered when full.
-hand picked by snapping
-Cut with pruning shear
-Fruit is cut from vines leaving
about 2 inches peduncle
-Plants are pulled by hand, tied
in bunches, tops removed
 Agricultural Products Maturity Indices Harvesting Methods
4. Garlic and Onions -neck tissues begin to narrow Crops are pulled by hand, tops
and soften tops start to dry, allowed to dry for several days
-fall over and dicolorize

5. Cabbage -Head compact and firm, leaf color Heads cut at th base, soiled and
changes into a higher shade of damaged wrapper leaves
green removed

C. Root crops - about 4-5 months after planting, -Prune or cut then pulled by
1. Gabi/Taro -Full development of suberized hand
skin full size

2. Cassava Golden Yellow lava -About 4 months from planting -Stems are cut then pulled by
brown hand using harvesting tools

D. Durables -90-120 days from planting -- manual harvesting using

1. Rice depending upon the variety, sickle, scythe,etc.
yellowing of grains and leaves -Mechanical
-Grains are clear and firm, at least harvesting/harvester
80% of the upper portion of the
panicle is straw- colored
 Agricultural Products Maturity Indices
3. Peanut - 100-120 days from planting
depending upon variety
4. Mongo -100-120 days from planting
depending upon variety, pods turn
brown to black (but before
shattering)
5. Soybeans -Leaves become yellow, pods turn
to yellowish brown
E. Industrial crops -Color pod turn to yellow
1. Cacao
2. Coffee -Color of berries turn to yellow
orange to red
Harvesting Methods
Handpicking and use of
mechanical harvester
Hand picking or with the use of
mechanical harvesters (usually
employed during dry season)
Hand picking or with the use of
mechanical harvester
manual picking of fruits and
placing them in collection
basket or kaings
Manual picking of berries and
putting them in collection
baskets attached on waist of
harvester
 Agricultural Products Maturity Indices
3. Black pepper -pepper corns are plump with
shiny yellowish-green color, seeds
turn brown when pulp is pinched
4. Coconut -12 months from flowering, nuts
are partially or completely brown,
-9-10 months from flowering for
young coconut (“buko”)
F. Meat products
1. Broiler -40-45 days of age at 1.3-1.5
kg/head
2. Fish (tilapia) -4-6 months of culture or soon as
they reach the desired size for the
market
Harvesting Methods
Cut the spike from the stem and
put in collection baskets or
bags, use of ladder I harvesting
tall spikes
Nuts are harvesting by climbing
the palms and cutting the
spike/removing the nuts or
using poles with attached
scythe for harvesting nuts
-Harvest the shorter time
possible
-Harvesting can be done by:
a. total drainage of pond until
only lowest portion is under
water
b. Seming to partially catch fish
stocked in the pond
c. Gill netting for partial and
selective harvesting
 How to Harvest..

1. Use sharp knife for harvesting; cut cleanly faster

work and leaves cut clan heals rapidly
• Bruised and torn tissue invites rot
• Vegetables deteriorate once harvested; best
cooked within minutes of harvest
2. Leave air spaces around vegetables for fastest
cooling- heat hastens decay
3. Avoid harvesting when plants are wet
4. Handle with care – slightest cut or bruise exudes
sap that can invite decay causing organisms
Some tips to reduce harvest injury

• Remove nails/staplers in the field containers; clean

out soil, debris from containers
• Harvest workers should not have long fingernails
• Use care in dumping products from on container
to another
• Do not overfill containers
Good practices in postharvest must be implemented;
includes:
1.Cutting
2. Cleaning
3. Washing
4. sorting/grading
5. Weighing
6. Packing
7. Labeling/pricing
Practices to maintain quality of harvested produce
1. Harvest during the coolest time of day
2. Avoid unnecessary wounding, wounding, crushing or
damage. Use baskets or crate to minimize damage
3. Shade the harvested product in the field to keep it cool
( minimize field heat)
4. Do not pack wet vegetables (dry off)
5. If possible, move the harvested product into a cold storage
facility ASAP
6. Do not compromise high quality produce by mixing with
damaged or decay- prone products in a packed unit
7. Use clean packing and transport containers; food grade
plastics, paper bags
 THANK YOU !!!
LET US FARM WITH A

Farming with a HEART is living Healthy,

the Environment is safe, the lAnd is
teeming with life, there is faiR in
agricultural practices and the Truth will