A SEMI-DETAILED LESSON PLAN IN AGRICULTURAL CROP PRODUCTION

“POSTHARVEST OPERATION/HANDLING

I. OBJECTIVES

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

a. Define postharvest handling;
b. Identify the various postharvest procedures; 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.SEARCAUPLB .College, Laguna

http://eagri.tnau.ac.in/eagri50/HORT381/pdf/lec02.pdf
Materials: Visual Aid/PowerPoint Presentation
Values: Appreciation

III. PROCEDURE

A. PRELIMINARY ACTIVITIES

Teacher’s Activity

a. Prayer
“Let us pray first, anyone who wants to lead the prayer?”

b. Preparation
“Good morning class!”

“Please arrange your chairs according to your row.”

“You may now take your seat.”

“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
Moises C. Baharon and I’ll be your teacher for Agricultural Crop Production.

B. DEVELOPMENTAL ACTIVITIES
 Teacher’s Activity

a. Motivation
“Okey, are you all ready for our lesson?”

“Who among you here have farms?”

“What crops are planted? Have you tried harvesting your own planted crops?”

“So I want You now to enumerate and identify the steps you perform to your harvested
crops.”

(Pick 3 students to 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

“When you hear the word POSTHARVEST HANDLING 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”
“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

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

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.
Thencleaning 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 product
from the ultimate consumer.

“Pay attention at the grocery store and at farmers markets class to how produce is displayed,
what looks good to you?”

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.
c. 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 the system

For Group 1: During Packing

For Group 2: during STORAGE.

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

During TRANSPORT;

 Delays caused Environmental conditions

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

V. ASSIGNMENT

Teacher’s 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!

PREPARED BY: Moises C. Baharon