powerpoint presentation for demo teaching of Senior high school teacher with major in TLTVE

this presentation can be used by aspiring senior high school teacher who has a major in TLTVE or Agriculture this power point is all about harvest and post harvest operations

1. HARVEST AND POSTHARVEST OPERATIONS

2. Learning Objectives Define harvesting and Postharvest handling Know the different maturity indices Identify the various postharvest procedures; and Observe proper postharvest operations LEARNING OBJECTIVES

3. HARVESTING The activity of picking and collecting crops, or of collecting plants, animals, or fish to eat. The act or process of gathering in a crop.

4. LEAFY VEGETABLES/HERBS - Early morning or Late afternoon ROOT CROPS/FRUITING VEGETABLES – Any time of the day Harvest quality vegetable for fresh market before the fruits, flower or leaves reach 80% maturity. Note: Use Plastic Crates to avoid unnecessary spoilage What is the BEST time to harvest?

5. A. Field Inspection B. Prepare harvesting tools and materials Picking poles Crates with liners Temporary shed Record books Pruning shears, sickle etc.   PRE-HARVEST OPERATION

6. Picking Poles

7. Plastic Crates

8. Record Book Sickle ( Karit ) Pruning Shear

9. Maturity Indices Size – length, diameter, Thickness, etc. Number of leaves Firmness/Solidity Flavor -sweetness/bitterness Weight Color Seed Development Use to determine maturity, to predict harvest date and to assess quality of crop, for example is the crop suitable for fresh or processed market.

10. Maturity indices for physiological related factors a. Days after flower induction b. Days after fruit setting Maturity indices for physical related factors a. change in color b. change in size c. change in texture

11. Maturity index samples Tomato Maturity & Ripening Stages 1. GREEN – The surface of the tomato is completely green in color. The shade of green may vary from light to dark. 2. BREAKERS – There is definite “break” in color from green, to tarnish-yellow, pink, or red on not more than 10% of the surface. 3. TURNING – 10% to 30% of the surface, in aggregate, show a definite change in color from green to tarnish-yellow, pink, or a combination of both. 4. PINK – 30% to 50% of the surface, in the aggregate, shows pink or red in color 5. LIGHT RED – More than 60% of the surface, in aggregate shows pinkish-red or red, provided that not more than 90% of the surface is red. 6. RED – More than 90% of the surface, in the aggregate, is red.

12. Peppers and Chillies Papaya Maturity index samples

13. Maturity index samples Immature Mature Over mature

14. Maturity Indices Vegetables Maturity Index Specifics Cucumber Size, Color 6-8” long, green-dark green Lettuce # of leaves, Size, Flavor 12-16 leaves, 6-8” tall, sweet Beans Size, Seed development 5-6”, slight bulge of seeds Tomato Color, size, firmness Turning, full size, firm Pepper Color , size, firmness Market defined, full size, firm Okra Size, color , firmness 4-5” long, light green-green, slightly firm Cauliflower Size, Florets Around 3” diameter, slightly open florets

15. Principles of Tender Loving Care (TLC) a. Fruits are living organism b. Fruits must be handled with extra care c. Fruits can have longer shelf life if properly handled Record Important D etails of the Crop to be Harvested Variety Source of seed and planting material Planting calendar and calendar of crops Industry-Required Quality Indicator for Fruits Size Weight Appearance

16. CLIMACTERIC vs. NON CLIMACTERIC FRUITS

17. Climacteric Fruits as a whole emit a greater amount of ethylene as the fruit ripens, and after ripening peaks, their ethylene production drops off by a significant amount. Because of this, climacteric fruits tend to ripen quickly and will develop flavor and aroma. Climacteric fruit will continue to ripen after harvest. Examples: bananas, tomatoes, pears, mangoes, peaches, apples, and avocados CLIMACTERIC FRUITS

18. Non-climacteric Fruits is quite the opposite and simply does not ripen after the product has been harvested. They react differently to ethylene and carbon dioxide levels when they come into contact with them. They only ripen while being attached to the plant or vine, and once harvested, they stop the ripening process. Examples: citrus fruits such as grapefruit and lemon, berries such as raspberry, strawberry, and cherry, grapes, pineapple, melon (including watermelon), and pomegranate. NON-CLIMACTERIC FRUITS

19. is the stage of  crop  production immediately following  harvest , including cooling , cleaning , sorting and packing . The instant a crop is removed from the  ground , or separated from its parent  plant , it begins to deteriorate. Postharvest treatment largely determines final quality, whether a crop is sold for  fresh  consumption , or used as an ingredient in a  processed food  product . POST-HARVEST HANDLING

20. Physiological losses – deteriorative changes in texture, flavor and aroma which affect the quality of produce Mechanical damages – losses due to rough and careless picking, packing, loading or unloading CAUSES OF POST-HARVEST LOSSES

21. Start with good quality vegetables – role of variety, influence of environmental factors, effect of cultural management Avoid physical damage – practice care in harvesting and throughout the handling chain Control Environmental factors – temperature management, relative humidity management, control of gasses in the environment, control of diseases and insects Use proper procedures – harvesting, trimming, sorting, packaging, transportation, ripening, storage TECHNIQUES OF REDUCING LOSSES

22. Use Proper Procedures during HARVESTING Pick vegetables properly – vegetables that are harvested by pulling, twisting or bending such as beans, eggplant, and okra can be harvested with clippers (scissors or shears) or knives. This will avoid leaving a portion of the fruit behind as in beans or exerting too much manual pressure on the vegetable.

23. Pick at the right time of the day. Sweet corn loses its sweetness faster when harvested late in the morning or early in the afternoon than when it is harvested early in the morning.

24. Harvesting Hot Pepper

25. Use Proper Procedures in the CONTROL OF DISEASES AND INSECTS Adding 1-2tbsp of (for 5gal of water) bleach for clothes used for cleaning vegetables can minimized decay, if the particular rot organisms are only on the surface of the vegetables.

26. CLEANING – removal of soil and other materials from the surface of the produce by brushing or washing.

27. TRIMMING – removal of unwanted leaves, stems or roots prior to packaging and storage. This is done in vegetables like lettuce, cabbage, cauliflower etc. It improves attractiveness of the produce and also reduces storage space by eliminating unwanted material. Trim vegetables soon after harvest. Leaves of carrot, radish, and cauliflower are removed to minimize loss of water.

28. SORTING – removal of undersize, over or under ripe, misshapen and damaged products from the lot to meet requirements of a grade. Damage, discolored, and diseased vegetables should be separated from the sound ones because they can ruin an entire load of vegetables.

29. Sorting of tomato

30. GRADING – grouping of the produce into different lots on the basis of size, weight, color, shape and maturity.

31. PACKAGING – assembling of the produce into convenient units and it provides protection to the produce during transport, storage and marketing. An ideal package depends on: the commodity type of loading (mechanical or manual) method of selling distance of market cost effectiveness convenience and availability

32. Leafy herbs Fruit veggies sprouts NOTE: AVOID PACKING WET VEGETABLES/HERBS !!!

33. Packing of Bell Pepper (eggplant, hot pepper, ampalaya )

34. PACKING OF RADDISH

35. PACKING OF EGGPLANT

36. PACKING OF CUCUMBER

37. USING NEWSPAPER IN PAPAYA TO PREVENT MECHANICAL INJURY

38. Use of fruit cap in papaya

39. Fruits are placed in crates and are sold in bulk

40. TRANSPORTATION – the main aim of transportation is to move perishable products with minimum loss of quality. Transportation must be done during the coolest part of the day.

41. Any question class?

42. APPLICATION Group Activity

43. SUMMARY OF THE LESSON

44. Quiz No. 1 Please get ¼ sheet of paper for our short quiz. Answer the following questions. 1. ____________is the activity of picking and collecting crops, or of collecting plants, animals, or fish to eat. 2. ____________is the stage of crop production immediately following harvest, including cooling, cleaning, sorting and packing. 3. ____________is the removal of soil and other materials from the surface of the produce by brushing or washing. 4. ____________ is the removal of under size, over or under ripe, misshapen and damaged products from the lot to meet requirements of a grade. 5. ____________is grouping of the produce into different lots on the basis of size, weight, color, shape and maturity. 6-8. Give 3 examples of climacteric fruits 9-10. Give 2 examples of non-climacteric fruits

45. ASSIGNMENT R esearch on the STORAGE PEST AND DISEASES. Write it in a 1 whole sheet of paper.