Republic of the Philippines

BOHOL ISLAND STATE UNIVERSITY

Bilar Campus
Zamora, Bilar, Bohol

Vision: A premier S and T University for the formation of a world class and virtuous human resource for sustainable
development in Bohol and the country.
Mission: BISU is committed to provide quality higher education in the arts and sciences, as well as in professional and
technological fields; undertake research and development and extension services for the sustainable development of Bohol and
the country.

Mark James Omas-as Date : December 8, 2021

BTLED-AFA 3
Activity No. 14

Detailed Lesson Plan Title: The Postharvest Operation Handling

Time Frame: 3:00 PM – 5:00 PM
Teacher: Mark James Omas-as
Objectives: At the end of the lesson, the students should be able to:
Define postharvest handling;
Identify the various postharvest procedures; and
Observe proper postharvest handling to minimize losses
Contents Topic The Postharvest Operation Handling
References Materials
LANTICAN, R.M.2002. The Visual Aid
science and Practice of Crop
Production. SEARCA UPLB.
College, Laguna
http://eagri.tnau.ac.in/eagri50/
HORT381/pdf/lec02.pdf
Procedure: Teacher’s Activity Students’ Activity
A. Motivation “Let us pray first, anyone who (One student will lead the
wants to lead the prayer?” prayer)

“Good morning class!”

Good morning Sir!
“Please arrange your chairs
according to your row.”

“You may now take your seat.” Students arrange their chairs.

“Miss Secretary may I know who

are the absent for today?” Thank you Sir!

By the way before we are going to (The Secretary will stand and
start our lesson, let me introduce tell the absentee)
myself, I am Mark James Omas-
as from Tayong Oriental, Loay,
Bohol and I’ll be your teacher for
Agricultural Crop Production.
 “Okay, are you all ready for our
lesson?”

“Who among you here have Yes Sir!

farms?”

“What crops are planted? Have (students will raise their hands)
you tried harvesting your own
planted crops?” (students will raise their hands
and answer)
“So, I want You now to enumerate
and identify the steps you perform
to your harvested crops.”
(students will raise their hands
(Pick 3 students to answer) and 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. Presentation “Today our topic is all about the

POSTHARVEST
OPERATION/HANDLING “ (students listen to the lesson
The teacher states the lesson objectives)
objectives.

“When you hear the word (students will raise their hands
POSTHARVEST HANDLING and answer)
what comes into your mind?
Anyone?”
(Pick 2 students to answer)

“Thank you; please listen

attentively because after the
discussion we will have our short
quiz.”

“POSTHARVEST HANDLING” (students listen to the

“Is the specific term used for the teacher’s discussions)
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?
1. Vegetables/fruits are ling
tissues that undergo
continues change after
harvest.
2. Rapid deterioration can
occur
3. Can affect quality of
vegetables/fruits
(freshness and nutritional)

Safety of the vegetables/fruits

(Microbiological organisms
C. Discussion “this time I will be discussing the
10 postharvest procedures”
a. Harvesting
b. Reception
c. Pre-cooling
d. Selection,
cleaning, and
disinfection.
e. Dying
f. Grading
g. Other treatments
h. Packing and
packaging
i. Storage
j. 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 storage to
market is done.

“What is pre-cooling class? “Sir removal of the harvested

produce from the field Ma’am
Yes, that’s right. so that it will not expose to
direct sunlight/ high
Pre-cooling- Pre-cooling refers to temperature.”
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 is the process of
classifying into groups to a set
recognized criterion 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 product from
the ultimate consumer.

“Pay attention at the grocery store “at the grocery sir, because the
and at farmers markets class to goods in the grocery are
how produce is displayed, what packed properly compare to
looks good to you?” the good of the farmer where
displayed directly without
“Yes, that is right and did you packaging”
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 “Yes Sir!”
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.
D. Generalization “I know you have learned a lot
from this day’s discussion, so
anyone who can summarize the (Students raise their hands)
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 losses.

Is everything clear class?

“Yes Sir!”
E. Application “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 (Students will answer the
the system activity in the allotted time)

For Group 1: During Packing

For Group 2: during STORAGE.

For Group 3: Transport

After that, I will ask each group

and give their ideas.

Evaluation “Please get 1/4 sheet of paper for

our short quiz. And answer the
following questions for 10
minutes.”

1. It is the rapid removal of the

field heat to the commodity.
__________
2-3 give at least 2 reasons why
postharvest is done? (Students will answer the
4. Is the stage of crop production activity in the allotted time)
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.”

Assignment For your assignment please

 research on THE STORAGE
PEST AND DISEASES.
Write it in a 1 whole sheet of
paper. “Good bye and Thank you Sir!”

That’s all for today. See you all

again next meeting!

Class dismissed. Good Bye

Class!

PREPARED BY: Mark James Omas-as