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 this
the prayer?” 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.”
Yes, maam
“You may now take your seat.”

D. Checking of Attendance

I am going to check your attendance. Once

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

• Caser
Present maam
• Mellicor Present maam
• Pal Present maam
• Pacot Present maam
• Tumulak Present maam

Okay thank you class.

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 Yes, ma’am

harvesting your own planted crops?”
a. Reaping - cutting the
“So, I want You now to enumerate and mature panicles and straw
identify the steps you perform to your above ground
harvested crops.” b. Threshing - separating the
paddy grain from the rest
(Pick students to answer) 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 -
temporarily storing the
“Thank you, class all of your answers are harvested crop in stacks or
correct, because we have different kinds of piles (optional)
crops the grain crops includes the rice and g. Bagging
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”

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-

harvest handling in preserving the
quality and shelf life of agricultural
products
• Identify and describe common post-
harvest operations and their
purpose
“When you hear the word POSTHARVEST • Apply knowledge of post-harvest
operations to analyze and solve
HANDLING what comes into your mind?
problems related to agricultural
Anyone?” product storage and handling
(Pick students to answer)
Post-harvest management is a system of
“Thank you; please listen attentively handling, storing, and transporting
because after the discussion we will have agricultural commodities after harvest.
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 storage to market is
done.
“Ma’am removal of the harvested produce
“What is pre-cooling class? from the field Ma’am so that it will not 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.

Class, what is the purpose of cleaning in

“Ma’am, Cleaning is the process of
the commodity process? removing unwanted substances, such as
dirt, infectious agents, and other impurities,
from an object or environment.”
Very good, thank you class

There are several types of cleaning:

What are those? “ma’am,

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

“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
Yes, ma’am
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 grain
crops.

Class, why do you think it is important to “Ma’am, Storage is the process of keeping
store fruits and vegetables at specific crops in structure designed to protect to
temperatures?
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 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

So now I will group you into 3 groups. Then

answer the following question IN 5
MINUTES
Group 1

You will identify the cause of losses at the • Improper postharvest handling
different points of the system
• Delays
• Physical (large packaging bags),
For Group 1: During Packing
(inappropriate packing materials)
• mechanical (Inappropriate
For Group 2: during STORAGE.
technologies)
For Group 3: during Transport • physiological damage

“Ok class time’s up” Group 2

• Physical
“The first to present is the group 1 followed
by the group 2 the last is the group 3” • physiological damage caused by
rough handling, bacteria, fungus,
insects, rodents and other
environmental factors

Group 3

• Delays caused Environmental

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

“Thank you, class. All that you mention was

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

So, Am I understood? Yes, ma’am

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

Is everything clear class? Yes, ma’am.

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