A DETAILED LESSON PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION

(AGRICULTURE)

MARCH 3, 2020

I. OBJECTIVES

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

a. Define agriculture;
b. Enumerate and familiarize the branches of agriculture; and
c. Observe proper postharvest handling to minimize losses.

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

Materials: Visual Aid

Values: Appreciation

III. PROCEDURE

A. PRELIMINARY ACTIVITIES

Teacher’s Activity Students Activity

a. Prayer
“Let us pray first, anyone who wants to lead (One student will lead the prayer)
the prayer?”

b. Preparation Good morning Ma’am!

“Good morning class!”
Students arrange their chairs.
“Please arrange your chairs according to your
row.” Thank you Ma’am!

“You may now take your seat.” ( The Secretary will stand and tell the
absentee)
“Miss Secretary may I know who are the
absent for today?”

By the way before we are going to start our

lesson, let me introduce myself, I am Jenessa
Villanueva- Romanillos from Braulio E.
Dujali, and I’ll be your teacher for
Agricultural Crop Production.

B. DEVELPMENTAL ACTIVITIES

Teacher’s Activity Students Activity

a. Motivation
“Okey, are you all ready for our lesson?” Yes Ma’am!

“Who among you here have farms?” (students will raise their hands)

“What crops are planted? Have you tried (students will raise their hands and
harvesting your own planted crops?” answer)

“So I want You now to enumerate and identify

the steps you perform to your harvested crops.”
(students will raise their hands and
(Pick 3 students to answer) answer)

“Thank you class all of your answers are

correct because we have different kinds of
crops the grain crops includes the rice and corn,
and the perishables which is the fruits and
vegetables belong. So it requires different steps
after harvest to lengthen the shelf life of that
specific commodity”

b. LESSON PROPER
“Today our topic is all about the
POSTHARVEST OPERATIONS/
HANDLING. “
The teacher states the lesson objectives (students listen to the lesson
objectives)
“When you hear the word POSTHARVEST
HANDLING what comes into your mind? (students will raise their hands and
Anyone?” answer)
(Pick 2 students to answer)

“Thank you; please listen attentively because

after the discussion we will have our short
quiz.”

“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. “

Why are postharvest practices done?

 Vegetables/fruits are living tissues 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

POSTHARVEST PROCEDURES

Harvesting Reception

Selection,
Cleaning and Pre-cooling
Disinfection

Drying Grading

packing and
other treatments
Packaging

Storage Transport

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 “Ma’am removal of the harvested
storage to market is done. produce from the field Ma’am so that
it will not expose to direct sunlight/
“What is pre-cooling class? 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.

There are several types of cleaning:

−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
product from the ultimate consumer. pack properly compared to the
Farmers market that was displayed
“Pay attention at the grocery store and at directly without packaging.”
farmers markets class to how produce is
displayed, what looks good to you?”
“Yes Ma’am”

“Yes that is right and did you know if our

commodity is directly exposed/ displayed it 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 it perishables
crops have a short shelf life compare to the
grain crops.

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.
(Students will have their group
c. Application activity)

So now I will group you into 3 groups. Then

answer the following question IN 5 MINUTES

You will identify the cause of losses at the

different points of the system
For Group 1: During Packing
For Group 2: during STORAGE.
(Students present their answers on the
postharvest losses during the
movement of the commodity from
packaging, storage and transport)

For Group 3: during Transport

“ok class time’s up”

“The first to present is the group 1 followed by

the group 2 the last is the group 3”

“Thank you class. All that you mention was

correct. There is a big losses on our produce
during that time.

During the PACKING;

 Improper postharvest handling

 Delays
 Physical (large packaging
bags),(inappropriate packing materials)
 mechanical (Inappropriate
technologies)
 physiological damage

During STORAGE;

 Physical
 physiological damage caused by rough
handling,bacteria,fungus, insects,
rodents and other environmental factors
Yes Ma’am
During TRANSPORT;

 Delays caused Environmental

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

So, Am I understood?

IV. GENERALIZATION

Teacher’s Activity Students Activity

“I know you have learned a lot from this (Students raise their hands)
day’s discussion, so anyone who can
summarize the lesson?

Call 2 students to summarize the topic.

“thank you “
POSTHARVEST HANDLING
specifically involves the movement and the
operations that commodities undergo from
harvest to the time immediately before
meal preparation
It 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.
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 Yes Ma’am!
losses.

Is everything clear class?

V. 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

VI. ASSIGNMENT

Teacher’s Activity Students Activity

For your assignment please research on
THE STORAGE PEST AND DISEASES.
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: Jenessa V. Romanillos