Grade 10

TLE-AGRI-FISHERY ARTS

HORTICULTURE:
HARVESTING VEGETABLE
CROPS
QUARTER 4 – MODULE 6
WEEK 7
MELC/ LO5.3 Perform harvesting using appropriate materials, tools and equipment

Prepared by:
MYRNA O. TORRALBA
Master Teacher II
Don Ramon E. Costales Memorial NHS

0
What This Module is About
Good day learners! Welcome to this module in Agri- Fishery Arts –Horticulture
Course ( AFA – Horticulture). In this module you will learn skills on how to grow seedlings for
your vegetable garden.
At the end of this module you will be able to apply the knowledge and skills on
growing seedlings. This is the basic skill in horticulture and essential to have a successful
vegetable production.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Read the instruction carefully before doing each task.
3. Observe honesty and integrity in doing the tasks and checking your answers.
4. Finish the task at hand before proceeding to the next.
5. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!

Lesson HARVESTING CROPS

6 BASED
ON MATURITY INDICES
Growing vegetables is not an easy task. You need to have knowledge on the
different factors affecting the harvesting of vegetable crops
In this lesson we will learn about the harvesting time and appropriate packing
materials.

What I Need to Know

At the end of the lesson, the learners are expected to:
LO5.3 Perform harvesting using appropriate materials, tools and
equipment

1
 What’s In

The consumer can define quality in produce as the composite of characteristics that
differentiates individual items within a commodity and have a significant influence in
determining the level of acceptance.

What’s New

Careful and correct harvest techniques are essential in ensuring the quality of
harvested produce and preventing rejections at the pack house. Bruises, breakage, and
wounds during harvest can provide entry points for pathogens causing decay. Those
involved in harvesting must be trained in efficient and careful handling of fresh produce.
Harvested vegetables over a wide range of physiological stages, depending upon which part
of the plant as foods used should be considered. For example, small or immature vegetables
possess better texture and quality than mature or over-mature vegetables. Therefore,
harvesting vegetables at proper stage of maturity is important in attaining desirable quality.
The principles of Tender, Love and Care (TLC) must be observed during harvesting
to avoid damages of the produce.

What is It

Preparations Prior to Harvesting

1. Conduct field inspection. Check if there are crops that are ready for harvest.
2. Remove obstructions in the field to facilitate harvesting and avoid damages to the
produce.
3. Construct a temporary shed to stack harvests to prevent from sun scalding.
4. Prepare harvesting tools, collecting baskets with liners, packaging and other
materials used in harvesting.

Principles of TLC
1. Produce/vegetables are living organisms
2. Handle harvests with extra care
3. Do not toss the fruits
4. Gently lay down the harvests
5. Do not step on the piled produce
6. Do not make the pile too high to avoid heat up

Importance of Harvesting at Proper stage of Maturity

1. To ensure the quality of the produce
2. To reduce losses

2
Importance of Stacking and Storing Vegetable Crops in a Cool and Dry Place
1. To maintain the freshness of the produce
2. To prolong the shelf life of harvested vegetable crops

Good Practices during Harvesting

1. Containers used for collecting produce
- must be smooth (use of liners)
- must be cleaned
- must not be overfilled
2. Harvested produce
- must not come into contact with oil, chemicals and dirty surfaces
- must not be dropped
- must be gently transferred to collecting baskets and protect from sun or rain
until such time it can be transported to target markets
3. Cuts and bruises must be avoided during harvesting operations
- Time of harvest. The time of the day and the prevailing weather conditions
can influence produce quality and shelf life:
- Produce must be harvested during the coolest time of the day when the
physiological activity of fruits is low.
- Produce must not be harvested when wet, because it generates heat and
decays quickly.
- Harvested produce must be maintained in a cool and shady area with
adequate ventilation

Methods of Harvesting Vegetable Crops

1. Manual harvesting. Manual harvesting is one of the most popular methods of

harvesting produce. To ensure the quality of the produce, one must be trained on
proper harvesting. Selective harvesting by well-trained and experienced harvesters
ensures that fruit is harvested only at its peak ripeness.

2. Mechanical harvesting. Mechanical harvesting results in a significant reduction in

management and labor costs and can result in savings as
high as 30-45 per cent. Mechanical harvesting is recommended for large-scale
operations where labor is not available.

Reducing Damage to Produce

To all vegetables, care should be taken to prevent injury due to harvesting and
handling errors. A crucial factor to give emphasis is during harvesting operations. The hands
of the harvest worker are the most important hands that ever touch the product. Several
management practices can reduce or eliminate harvest injury.

- Remove protruding nails or staples and smooth the rough edges on field containers.
- Harvest workers should not have long, sharp fingernails.
- Use care in dumping products from one container to another.
- Use padding on all impact areas when possible.
- Clean sand and all debris out of all containers.
- Do not overfill containers. Severe damage can result when stacked.
- Consider the time of the day of harvest. Many products are more turgid in the early
morning and bruise more easily.

3
 What I Have Learned

Directions. Write TRUE if the statement is correct and FALSE if the statement is wrong.

_____1. Remove protruding nails or staples and smooth the rough edges on field containers.
_____2. Harvest workers should have long, sharp fingernails.
_____3. Dump products from one container to another without care.
_____4. Use padding on all impact areas when possible.
_____5. Sand and all debris should be in all containers.
_____6. Do not overfill containers. Severe damage can result when stacked.
_____7. Do not consider the time of the day of harvest.
_____8. All products are more turgid in the early morning and bruise more easily.
_____9. Mechanical harvesting is recommended for large-scale operations.
_____10. Selective harvesting by untrained and inexperienced harvesters ensures that fruit
is harvested only at its peak ripeness.

Summative Assessment

I. Directions. Choose the letter of the best answer. Write your answer on a separate sheet
of paper.

1. They can define quality in produce as the composite of characteristics that differentiates
individual items
a. Consumers b. Retailers c. Animals d. none of these
2. Harvesting techniques are essential in ensuring the quality of harvested produce and
preventing rejections at the pack house.
a. Careful b. Correct c. both a and b d. none of these
3. What should be conducted prior to harvesting?
a. apply fertilizer b. field inspection c. both a and b d. none of these
4. What should be removed prior to harvesting?
a. fertilizer b. water c. both a and b d. none of these
5. How should harvests be handled?
a. with care b. throwing c. watering d. none of these
6. One of the most popular methods of harvesting produce.
a. Manual b. Mechanical c. Radical d. none of these
7. Containers used in harvesting must be _____________.
a. smooth b. clean c. both a and b d. none of these
8. Harvesting that results in a significant reduction in management.
a. Manual b. Radical c. Mechanical d. none of these
9. Harvesting recommended for large-scale operations where labor is not available.
a. Manual b. Radical c. Electrical d. none of these
10. Where to put harvested products?
a. Under the sun b. Cool and shady c. both a and b d. none of these

II. Directions. Write TRUE if the underlined word makes the statement correct and if not,
Write the right term that makes it accurate.

______1. Produce/vegetables are living organisms.

______2. Handle harvests with no care.

4
______3. Do not toss the leaves of the plants when harvesting.
______4. Gently lay down the harvests
______5. Step on the piled produce

III. Directions. Answer the following questions comprehensively.

1. What method of harvesting type do you prefer? Manual or Mechanical? Elaborate
your answer.
2. Explain the importance of properly handling the produce after harvesting.

Answer Key
What I have Learned
1. TRUE
2. FALSE
3. FALSE
4. TRUE
5. FALSE
6. TRUE
7. FALSE
8. FALSE
9. TRUE
10. FALSE

References:

1. CHAPTER 2. BASIC HARVEST AND POST-HARVEST HANDLING CONSIDERATIONS

FOR FRESH FRUITS AND VEGETABLES. (n.d.). Maturity of Plants.
http://www.fao.org/3/y4358e/y4358e05.htm

2. Anon. 2007. Training Manual in Horticulture NC II. Maddela Institute of Technology.

Maddela, Quirino, Philippines.

3. CBLM of Tech-Voc Schools. Practice proper Ways of Harvesting. In: Produce Vegetable
Crops.

4. Dhatt, A.S. and Mahajan, B.V.C. 2007. Harvesting, Handling and Storage of Horticultural
Crops. Punjab Agricultural University, Ludhiana, India.

School Self-Learning Module Development Committee:

Chairman: Dr. Rowena Lea G. Moreno (School Principal IV)
Co-Chairman: Dr. Maribeth S. Tugare (Head Teacher III, TLE Dept.)
Content Researcher: Mrs. Myrna O. Torralba (Master Teacher II)
Language Validator: Mr. Ulysses M. Bañaga (Teacher III)
ICT Validator: Mr. Jeffrey O. Torralba (Teacher III)