G-9-PPT-1.pptx Technology and livelihood education agriculture

a powerpoint presentation on TLE 10 Agriculture

1. Listen carefully and please do not make any noises that may disturbed your classmates or seatmates Golden rules ( dos and don’ts) If you have any question, just raised your hand Please be participative to the class Avoid using your gadgets during discussion unless I will tell you to do so.

2. Review Arrange the steps for laying of mulch in fruit crop in a chronological order. Cleaning and watering before fixing the film. Cutting of the film. Sizing of the film. Fixing of the film. Sizing of the film. Cutting of the film. Cleaning and watering before fixing the film. Fixing of the film.

3. ACTIVITY H           T H A R   V E S   T V           S V E G   E T A B L E S 4 PICS 1 WORD

4. ACTIVITY 4 PICS 1 WORD O         N O   N I   O     N L         Y L E A   F     Y B       B B U   L     B

5. POST-HARVEST HANDLING OF VEGETABLES BULB & LEAFY VEGETABLES

6. LEARNING OBJECTIVES : During and after discussion, the students will be able to : Identify various post-harvest handling techniques for vegetables ; Explain the importance of proper post-harvest handling techniques for vegetables specifically in bulbs and leafy vegetables ; Learn the best practices in handling post-harvest vegetables to maintain the quality and freshness.

7. Post-Harvest It refers to the activities that take place after crops or agricultural products have been harvested. Post-harvest management can be defined as methods and techniques applied to increase the shelf life of the products . Post-harvest activities include harvesting, handling, storage, processing, packaging, transportation and marketing.

8. Importance of Post-Harvest Management Maintain the quality of fresh vegetables, Reducing postharvest losses reduces poverty and food insecurity. Increase market share. Provide extra foods to the consumer. It is important to increase 10% yield but it is easy to reduce 10% loss .

9. Harvesting Harvesting is gathering a ripe crop from the fields . Harvested when it can give maximum quality to the customer. Mechanical or hand harvesting. Mostly by hand, it reduces the cost, loss and maintain quality. Machines are incapable of selective harvesting. Increase efficiency but decrease quality .   Quality cannot be improved after harvest. It is therefore important to harvest at optimum quality. Best time in harvesting is morning .

10. Post Harvesting Operation

11. Post Harvesting Operation

12. Post-Harvest handling of Bulb Onions and Garlic Onions and garlic of different types are grown worldwide for the flavor they contribute to food. They have medicinal property. Onion ( Allium cepa ) Garlic ( Allium sativum ) Harvesting immaturity When can you say that the onions and garlic are ready to harvest? When both garlic and onions are fully formed, the leafy green tops begin to yellow and eventually collapse. When the tops go down in this way, the bulbs are ready for harvesting.

13. Bulb develop on the soil surface are harvested by hand pulling (onion). Garlic where the bulbs develop below the ground, harvesting is done by loosening the bulbs with a fork or hoe before lifting them. In dry summer weather the harvested crop is left in windows in the field for a few days until the tops are dry. It is also harvested mechanically. Harvesting method

14. All damaged or decaying onion and garlic bulbs should be discarded. Onions with thick necks should be put aside for immediate use because they will not store well. Extra-large onion (>6m dia ), Medium (4-6 dia ), Small (2-4 cm dia ). Curing is the post-harvest treatment for bulbs. It is a drying process intended to dry off the necks and outer scale leaves of the bulbs to prevent loss of moisture. Drying room at 20-30  Can be done in the field under dry conditions. Postharvest treatments Selection and Grading

15. It is necessary to dry the neck tissue and outer scales until they rustle when handled otherwise the bulb will rot in storage. Rooting is influenced by relative humidity (RH) Under ambient conditions with a temperature of 30-35  C with RH of 65-70%. Onion can be stored for 1 to 8 months in cold storage. Garlic for 6 to 7 months. Storage

16. Leafy Vegetables & Immature Flower Heads Latin names: Brassica spp., Beta spp., Spinacea sp., Apium sp., Lactuca sp., Allium.

17. Harvesting maturity Harvesting Harvested in the immature state before the plant has developed to the point of seed production. The older parts of these commodities become fibrous and woody. Those crops forming a head, such as cabbage, are cut using a sharp knife. Celery and green onions are either pull by hand. Should harvested under dry condition when soil can be readily shaken from the roots.

18. Field Assembly Usually placed in collection containers, which may be plastic crates or bamboo baskets with cotton padding. Throwing harvested produce into the collection container or vehicle should be avoided to prevent injuries. Handling aids such as boxes, farm trailer can be used. If packed and transported without cooling, wilting and other deteriorative processes rapidly set in.

19. The following care is necessary to keep losses to a minimum. They must be packed loosely in well-ventilated plastic field containers. They must be kept in the shade not exposed to direct sunlight. There must be enough ventilation to disperse the natural build-up of heat. Shortest possible delay between harvest and sale or consumption because leafy commodities have a very short post-harvest life under ambient conditions.

20. Trimming Leaves that have yellowed, show signs of disease, or have other obvious defects, and some outer or wrapper leaves of common are removed. Removal of the four outer leaves of pak choi heads increased shelf life to over 14 days. In common cabbage, outer leaves (wrapper leaves) are also trimmed off except for 2-4 wrapper leaves to protect the head from injury during handling and transport. All produce which is damaged, decaying wilted or infested by insects or other pests must be discarded. Size-grading is not normally necessary for local and internal marketing. Selection, Grading & Handling

21. Washing & Sanitizing Must be washed in a clean water to remove dirt. Especially important during rainy weather as the produce often is contaminated with soil. In heading type of cabbages, washing is not advisable as it could favor bacterial soft rot if the heads are not properly dried. Sanitation is essential to control the spread of diseases from one item to another Chlorine in the form of sodium hypochlorite solution, can be used in wash water as a disinfectant

22. Packaging Packing of leafy vegetables will vary with the type of commodity. Cabbages: woven sacks, net bags or field crates of 20-25 kg capacity are suitable Green onions: normally tied in bunches by the grower; best transported in small wooden crates holding 10-15 kg.

23. ACTIVITY: Post harvesting Operations.

24. EVALUATION   Activity I: TRUE or FALSE . 1. Onions and garlics can also be used in medicinal purposes. 2. You can use hand in harvesting onion bulb. 3.Garlic can be stored for 1-8 months in cold storage. 4. All produce which is damaged, decaying wilted or infested by insects must be discarded. 5. Leaves that have yellowed, show signs of a healthy plant.

25. Activity I TRUE or FALSE . 1. Onions and garlics can also be used in medicinal purposes. 2. You can use hand in harvesting onion bulb. 3.Garlic can be stored for 1-8 months in cold storage. 4. All produce which is damaged, decaying wilted or infested by insects must be discarded. 5. Leaves that have yellowed, show signs of a healthy plant.

26. Thank you!