A DETAILED LESSON PLAN IN AGRICULTURAL CROP PRODUCTION

FEBRUARY 24, 2017

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.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 the (One student will lead the prayer)
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 harvesting (students will raise their hands and
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

“When you hear the word POSTHARVEST (students listen to the lesson objectives)
HANDLING what comes into your mind?
Anyone?” (students will raise their hands and
(Pick 2 students to answer) 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 storage to “Ma’am removal of the harvested
market is done. produce from the field Ma’am so that it
will not expose to direct sunlight/ high
“What is pre-cooling class? 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 product from the
ultimate consumer. “At the Grocery Ma’am since it was
pack properly compared to the Farmers
“Pay attention at the grocery store and at farmers market that was displayed directly
markets class to how produce is displayed, what without packaging.”
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.

c. Application

So now I will group you into 3 groups. Then answer

the following question IN 5 MINUTES (Students will have their group activity)

You will identify the cause of losses at the different

points of the system

For Group 1: During Packing

(Students present their answers on the
postharvest losses during the movement
For Group 2: during STORAGE.
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

During TRANSPORT;
Yes Ma’am
 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 day’s (Students raise their hands)
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 losses.

Is everything clear class? Yes Ma’am!

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