MODULE VII

QUALIFICATION TITLE : HORTICULTURE NC II

UNIT OF COMPETENCY : PERFORM POST HARVEST
OPERATIONS OF MAJOR
LOWLAND AND SEMI-
TEMPERATE VEGETABLES
MODULE TITLE : PERFORMING POST HARVEST
OPERATIONS OF MAJOR
LOWLAND AND SEMI-
TEMPERATE VEGETABLES
NOMINAL DURATION : 100 HOURS

WHAT IS THIS MODULE ABOUT?

This module covers the knowledge, skills and attitudes necessary

in performing harvest technologies of major lowland vegetables in semi-
temperate areas. It includes the maintenance of quality vegetables for
distribution.

WHAT WILL YOU LEARN?

Upon completion of the module, you should be able to:

1. conduct post-harvest technologies;

2. market the vegetable products; and
3. keep farm records and accounts.

WHAT DO YOU ALREADY KNOW?

Let’s find out how much you already know about post-harvest
technologies of major lowland vegetable in semi-temperate areas.

Direction:
Read and analyze the questions carefully. Select the best answer.
Write your answer in your test notebook.

1. Which of the following post-harvest technologies in vegetable crops

should be done first?
a. Storing
b. Harvesting
c. Sorting and grading
d. Trimming an cleaning
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2. Which one is the primary objective of post-harvest handling of
vegetables?
a. Make the harvest look attractive.
b. Maintain quality of vegetable products.
c. Discard disease harvests.
d. Eliminate damaged harvests.
3. Which of the following is a physiological loss of vegetable harvests?
a. Abrasions
b. Cuts
c. Punctures
d. Rots
4. What procedure should you do in order to maintain the
quality of harvests?
a. Harvests should be placed in containers with
liners
b. Harvests should be stocked or placed in temporary
shed
c. Harvests should be gently laid down, never toss
them into the containers or into the shed
d. All of the above
5. Which one is not a cause of post-harvest losses?
a. Adverse weather conditions
b. Inefficiency of distribution and lack of
transportation
c. Lack of market demands
d. None of the above
6. The harvests need to be trimmed
a. to express the whitish color of roots
b. to remove soils dirt adhering to the harvests
c. to remove undesirable and ugly parts of the
harvested vegetables
d. all of the above
7. The process of separating and grouping of commodities
set by the industry or consumer is
a. sorting
b. grading
c. evaluating
d. standardizing
8. These are alterations in the appearance of a commodity
due to careless harvesting and handling of products.
a. bruises
b. abrasions
c. mechanical damages
d. physiological damages

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 9. The process of separating and grouping of commodities set by the industry
or consumer is
e. sorting
f. grading
g. evaluating
h. standardizing
10. These are alterations in the appearance of a commodity due to careless
harvesting and handling of products.
e. bruises
f. abrasions
g. mechanical damages
h. physiological damages
11. The practice of putting and arranging the produce to appropriate
containers before shipping or storing is
a. sorting
b. grading
c. storing
d. packing
12. The movement of the harvested vegetables from the farm, sorting and
grading stations, packing house, warehouses to market places refers to
a. curing
b. storing
c. packing
d. transporting

LESSON 1

CONDUCT POST-HARVEST TECHNOLOGIES

WHAT IS THIS LESSON ABOUT?

This lesson deals with the post-harvest technologies of semi-temperate

vegetables. It includes proper handling of harvest, trimming, cleaning, sorting,
grading of harvests, and proper packaging, and transporting of harvest.

WHAT WILL YOU LEARN?

Upon completion of the lesson, you should be able to:

1. handle harvested vegetables properly;

2. trim and clean the harvests;
3. sort and made the harvests carefully; and

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 4. practice honesty in packaging and transporting of harvest.

LET US STUDY

Let us Define

Mechanical damages - alterations in the appearance of a commodity due to

careless harvesting and handling of products such as abrasions, cuts,
bruises and the like.
Abrasion – partial to full separation of the outer covering of the commodity.
Sorting – the process of separating and grouping of commodities according to a
set of criteria according to as set of criteria recognized by the industry or
consumer.
Grade – the unit of classification
Standard – the quality requirement of each grade.
Grading – the process of classifying vegetables according to size, shape, color
and appearance
Depending on the nature of the crop, the harvest passes through one or
the other of the following processes before it is used:
 Trimming and cleaning
 Sorting and grading
 Drying, curing
 Storing

Handling of Harvest

It is to the advantage of a farmer to know not only how to grow his crops
but also to handle his harvests properly in order to get the most out of them.
Likewise, consumers in the largest measure.

The primary objective of post-harvest handling is to maintain vegetable

quality. Carelessness at any phase after harvest can quickly change the grade
of the harvests. Typical quality parameters include color, firmness, size, shape,
flavor, aroma and freedom from injury and disease.

Vegetable quality is most often reduced by two factors:

1. Mechanical injury – Mechanical injuries include cuts, abrasions, and
punctures incurred during harvest and handling operations and bruises
caused by drops or over-filled containers. These injuries provide entry
points for decay organisms and reduce storage life.
2. Poor temperature management - To attain such quality of vegetables
after harvest, they should be stocked or placed in temporary shed to
avoid wilting and sun-scalding. Harvests should not be tossed but

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 should be gently laid down in containers with liners.

Causes of Post-harvest Losses

Post-harvest losses of vegetable could be due to causes that are

technological in nature such as decay, yellowing and wilting, or non-
technological such as lack of transportation and storage facilities, adverse
weather conditions, inefficiency of distribution, and lack of market demand.

Some of the post-harvest losses of vegetables are due to changes in the

commodity that are obvious such as yellowing, softening, rotting and
sprouting, all of which will result in the direct loss of commercial value of the
vegetable. Such losses usually contribute considerably to the total post-harvest
losses of the vegetable.

Deterioration in texture, flavor and aroma which affect the quality of the
vegetable may occur. Example of such loss is the development of pithiness in
radish, celery, and cucumber and the toughening of beans. These changes are
accompanied by a decrease in the nutritive value of vegetables. These types of
losses are called physiological losses since they are caused by changes in
physiological processes.

Losses due to rough and careless picking, packing, loading or unloading are
common. The damages may be in the form of cuts, punctures, cracks, splits,
changes in form and shape (distortion) or partial to full separation of the outer
covering (abrasion). An alteration in the appearance of a commodity may occur.
These types of damages are called mechanical damages.

Usually, rots are the greatest single cause of loss. However, most micro-
organisms enter through mechanically damaged tissue. Weakened tissues
caused by natural (physiological) deterioration are also very susceptible to
microbial attack. Physiological changes of vegetables other than wilting that
cause deterioration.

Vegetables Signs of Deterioration

Leafy vegetables Yellowing
Cauliflower and broccoli Opening and florets, softening
Sweet corn and young corn cob Loss of sweetness
Okra Softening
Cucumber Yellowing

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Beans Toughening, yellowing
Chayote, tomatoes, pepper Seed germination
Asparagus Elongation and feathering
Onions, garlic, sweet potato, ginger Sprouting and rooting
Carrot softening

Cleaning the Harvest

Post-harvest operation is done specifically with celery, green, onions,

radish and carrot. It may be done with other vegetables especially those
harvested during wet conditions.

The purpose is to expose the whitish color of roots, remove soil, dirt,
spray or dust residues, refresh the products and improve the appeal to the
customer.

Wiping the vegetables with a clean, dry and soft cloth often gives better
results than washing. This is most suitable for tomatoes, melons and other
fruit vegetables.

Trimming

Trimming is done mostly to leafy vegetables such Chinese cabbage,

pechay, celery, broccoli, cabbage, green onions and some rot crops like carrots
and radish. The purpose is to remove undesirable and ugly parts such as
damaged, discolored, malformed parts and vegetable parts that can cause
injury to ensure the attractiveness of the products.

Trimming also includes the removal of disease-infected parts to avoid the

spread of the disease during the transport or storage of the commodity.

Trimming lessens the expense for transporting and handling and most
especially improves the appearance or maintain the good quality of the
products.

Sorting and Grading

Sorting is the process of separating and grouping commodities according

to a set of criteria recognized by the industry or consumer. The set of criteria
are termed standard.

The grade is the unit of classification while the standard defines the
quality requirement of each grade. Quality is usually defined in terms of color,
size, shape, maturity and amount of defects. In grade, there are usually 1-5
grades. Fancy, Grade No. 1, 2, 3 and 4 or off-grade or unclassified. The off-

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grades are usually left in the field for the animals.

Honest grading will pay dividends. Graded products of good quality often
sell better than poorly graded products. If the products are intended for export
or for processing plants or for institutional buyers such as hotels, restaurants
and military bases, the grade standards developed by the Bureau of the
Standards have to be followed. Top grades (grades 1-2) are sold to these buyers
at a premium price. Lower grades (grades 3-4) are disposed to public market
for common buyers.

Unmarketable vegetables should be discarded at the farm to avoid

transportation expenses. Vegetables of poorer quality should no be mixed with
those of good quality. This will not only lower the price but will also hasten
deterioration of the good ones.

Packing

This is the practice of putting the produce to appropriate container

before shipping or storing. This promotes efficiency and accurately in shipping
or storing.

Although packing adds additional expenses to the vegetable grower or

middlemen but it prevents considerable losses due to bruises and at the same
time maintains the quality and appearance of the vegetables.

It has been observed that the type of container used may greatly
influence product loss during handling and transport. The best packaging
materials for most vegetables are the crates (wooden or plastic crates) with
lining at the bottom and inner sides to avoid injury of the produce. However, in
trading, polyethylene bags are now commonly used for packing vegetable
products. Do not mix different grades in a container, putting the first class
above and lower class at the bottom of the container. In doing such, your
reputation as a trader will not be questionable and you will be patronized
again.

Curing

This is a technique of subjecting newly dug tubers or roots to

intermediately high temperature and high relative humidity to heal bruised or
wounded produce to prolong storage life. The recommended temperature range
may be from 15-19°C for tubers, sweet potato roots and onion bulbs.

Transporting

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 Transporting refers to the movement of the harvested vegetables from the
farm, sorting or grading stations, packing house, trading posts, bus stores,
warehouses to the point of sale.

More often than not, vegetables are transported in trucks, passenger

jeeps and buses. In this case, much damage is incurred by the product. A
significant observation in transporting that should be looked into and improved
is the practice of traders or merchants in loading packaged vegetables. These
are: 1. indiscriminate throwing of packed vegetables into trucks, jeeps or
buses; 2. tramping of the packs by people handling the loading job, and 3.
putting heavy packs over smaller ones. If these can be minimized, a lot of loss
from vegetable damage maybe saved and the quality of the products will be
preserved.

Storage

The technique of delaying or postponing the distribution, movement or

sale of vegetables is by keeping them in appropriate environment. The purpose
is to control supply, stabilize price and bring our produce when market price is
high. But this technique is not true to all vegetable products because there are
several vegetables that are easily destroyed or perishable that can not be stored
for a long time.

LET US REMEMBER

Harvests that are properly and honestly handled before they are brought
to the market command higher prices.

HOW MUCH HAVE YOU LEARNED?

1. What are the post-harvest technologies in vegetable

production? (4 points)
2. Give three (3) examples of mechanical and physiological
causes of post-harvest handling of vegetables. (6 points)

LET US APPLY WHAT YOU HAVE LEARNED

Perform the post-harvest techniques that you have studies in your

project (vegetable production). List down the post-harvest techniques that you
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practice on your harvested crops.

RESOURCES

pail of water
clean cloth
knife
scissors
baskets
wooden/plastic crates
delivery van
cart
storage facilities

REFERENCES

Asuncion, Jr. Ramon G.; Elementary Agriculture: Saint Mary’s Publishing:

1983.
Asuncion, Jr. Ramon G.; Introduction to Tropical Crop Production: First
Edition Saint Mary’s Publishing. 1976.
Asuncion, Jr. Ramon G. and Castro, U. D.; Producing Quality Seeds the Easy
Way: Saint Mary’s Publishing: Sta Cruz, Manila. 1977.
Asuncion, Jr. Ramon. D. et.al.; Technology and Home Economics 1
Agricultural Arts: Abiva Publishing House, Inc.: Quezon City. 1991
Asuncion, Jr. Ramon D. at.al.: Technology and Home Economics 2 Agricultural
Arts: Abiva Publishing House, Inc: Quezon City. 1991
Cheah Kok Kheong, at.al.; Modern Agriculture for Tropical Schools: Oxford
University Press: 1979
Mendiola, N. B.; Principles of Crop Production. United Circulation, Inc.:
Malabon, Rizal. 1959
Resource Manual on Integrated Production and Pest Management (IPPM) in
Vegetables: World Education (INGO) Philippines, Inc.; Laguna,
Philippines: March 2005
Reyes, P. L.; “Lecture Notes on Field Crop Production” GAUF., Victoneta Park,
Malabon, Metro Manila.
Rivera, Aquilino R.; Home and School Vegetable Gardening: Grace Printing,
Inc.: Laoag City. 1988
Ware, George W. and J.P. McCollum; Producing Vegetables Crops: Second Ed.,
Interlino Printing Co., Inc.: Quezon City 1977

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LESSON 2

MARKET VEGETABLE PRODUCTS

WHAT IS THIS LESSON ABOUT?

This lesson focuses on marketing of vegetable products. It includes

honesty in the preparation of products for the market and selling of the
products.

WHAT WILL YOU LEARN

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

1. practice honesty in the preparation of the products for the market; and
2. market vegetable products.

LET US STUDY

Let us Define

Market – a place where people meet to sell or buy things.

Marketing – the buying and selling of goods or the transfer of goods from one
who produces to the one who uses the goods.
Types of market

A market is a place where people meet to sell or buy things. If the market
is within the town or municipality, it is called local market. In this type of
market, a farmer can sell his farm produce directly to the consumers by
bringing their produce to another town or municipality, this type of market is
called nearby town market.

Marketing involves the methods of selling farm products. In farmer’s

language, marketing is the bringing and selling of goods from the producer to
the consumers.

From this early form of simple exchange comes marketing as we know it

today. We can find this type of people daily not only in our simple local markets
but also throughout the world. But where farming (crops, animals and fish)
predominates, a much wider market is required.

Leafy vegetables and other perishable farm products should be marketed

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or sold as soon as they are harvested because of the following reasons:
 they can be sold at a better price in the market when still fresh or newly
harvested
 leafy vegetables retain higher amounts of vitamins and minerals when
they are fresh
 fresh leafy vegetables are more attractive to consumers.

Methods of marketing

Marketing is the buying and selling of goods or the transfer of goods from
the producers to the end users. There are several methods or systems of selling
farm products. What method/system to use is mostly of the producer’s
personal choice depending upon what is most convenient for him. In most
cases, this depends upon the present economic situation of the
farmer/producer. These methods are:

1. Retailing directly to consumers. This method of marketing is commonly

used by small-scale growers of farm crops. They sell directly to the consumers
by bringing their products to the local or nearby public markets. They are in
direct contact with the4 end-users and know immediately what they want.
Since the farmer does the job of transporting and marketing his produce from
the farm directly to the consumers, he gets all the profits from his crops.
However, one disadvantage of this method is that the farmer devotes more time
and spends more money on transportation in marketing his own produce; he
could use. Instead, his time and money for improving his farming management
practices.
2. Selling to middlemen or wholesalers. Some farmers sell their produce to
wholesalers or middlemen who come to the farm, harvest the crops themselves
and sell them to the market. In the Philippines, we call this “pakyawan” system
of marketing. This method is advisable when the point of consumption is far
from the point of production. This method assures the farmer of a ready
market and is relieved of the many risks of losing money because of
shrinkages, damages, changes in prices and additional costs of transportation.
However, since the wholesalers are the ones selling the products direct to the
end-users that farmer gets only a small share of what the consumers pay.
3. Selling in the farm. This method is commonly practiced by small-scale
farm crop producers and consumers. Sales are negotiated by sellers and
buyers on face to face and on cash-and-carry basis. Prices are specified at the
time of the sale. Sales are for immediate deli8very or for continuous supply
over an extended period. Through this method the farmer is freed from
additional costs of transportation, but it creates a high risk since the time and
method of harvesting and changes in prices of the produce are unpredictable.

3. Selling through a contracting company. Information and

communication are important aspects of this method of marketing. This

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 method brings the producer into contract with a company who usually
specifies what farm crops the farmer will raise. Contracts are varied,
from simple, verbal agreements to written documents specifying in detail
the conditions to be fulfilled by both parties. Usually, in the contract,
items such as the following are specified:

 Crops to be planted
 Date of planting
 Time and method of harvesting
 Time of delivery for the continuous supply of the products agreed
upon
 Prices for the produce.

Through this method of marketing, the farmer or producer is

assured of a market for his products; at the same time, he is relieved of
the risks of marketing and changes in prices. However, the farmer is
deprived in some instances of a chance to raise his prices according to
the prevailing prices unless this is specified in the contract.

5. Selling through cooperatives. This method of marketing usually operates

at low3 cost so that a farmer-member gets enough profits and at the same
time, the end-users get cheaper commodities. Marketing through cooperatives
is carried on usually in the barrio or town where farmer-members deliver their
produce at the buying station. Through this method, the members are assured
of a market of their products and are relieved of the risks of marketing
operations. The cooperative marketing method has been proven to be effective
and helpful to producers or consumers with limited capital.

LET US REMEMBER

The fruits of your toil are determined during marketing. Marketing of

vegetables from small scale growers is usually by retailing to the end users
while harvest of commercial vegetable growers is marketed by wholesale
through cooperatives or companies.

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HOW MUCH HAVE YOU LEANRED?

1. Differentiate retailing from wholesaling.

2. What are the methods of market vegetables?

LET US APPLY WHAT YOU HAVE LEARNED

1. Practice marketing your vegetable products honestly.

2. Conduct a survey about the prevailing market price of vegetables in the
market. Make a list of vegetables in the market and indicate their
prevailing prices. This would be your basis in pricing your own products.

RESOURCES

delivery van
market basket
plastic/wooden crates with liners
polyethylene plastic bags
sacks
weighing scale
plastic bags

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REFERENCES

Asuncion, Jr. Ramon G.; Elementary Agriculture: Saint Mary’s Publishing:

1983.
Asuncion, Jr. Ramon G.; Introduction to Tropical Crop Production: First
Edition Saint Mary’s Publishing. 1976.
Asuncion, Jr. Ramon G. and Castro, U. D.; Producing Quality Seeds the Easy
Way: Saint Mary’s Publishing: Sta Cruz, Manila. 1977.
Asuncion, Jr. Ramon. D. et.al.; Technology and Home Economics 1
Agricultural Arts: Abiva Publishing House, Inc.: Quezon City. 1991
Asuncion, Jr. Ramon D. at.al.: Technology and Home Economics 2 Agricultural
Arts: Abiva Publishing House, Inc: Quezon City. 1991
Cheah Kok Kheong, at.al.; Modern Agriculture for Tropical Schools: Oxford
University Press: 1979
Mendiola, N. B.; Principles of Crop Production. United Circulation, Inc.:
Malabon, Rizal. 1959
Resource Manual on Integrated Production and Pest Management (IPPM) in
Vegetables: World Education (INGO) Philippines, Inc.; Laguna,
Philippines: March 2005
Reyes, P. L.; “Lecture Notes on Field Crop Production” GAUF., Victoneta Park,
Malabon, Metro Manila.
Rivera, Aquilino R.; Home and School Vegetable Gardening: Grace Printing,
Inc.: Laoag City. 1988
Ware, George W. and J.P. McCollum; Producing Vegetables Crops: Second Ed.,
Interlino Printing Co., Inc.: Quezon City 1977

Y3 MODULE 7 ANSWER KEY

POST-TEST LESSON2
1. D 1. RETAILING IS THE MARKETING OF PRODUCTS TO
2. B END USERS WHILE WHOLESALING IS SELLING
3. D OF GOODS IN LARGE QUANTITIES USUALLY
4. D TO MIDDLE MAN.
5. C 2. A. RETAILING
6. C B. WHOLE SALING
7. A C. SELLING IN THE FARM
8. C D. SELLING THROUGH CONTRACTING COMPANY
9. D E. SELLING THROUGH COOPERATIVE
10. D

LESSON1
1. A. TRIMMING
A. CLEANING

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B. SORTING
C. GRADING
D. PACKEGING
E. SORTING
2. MECHANICAL LOSSES
A. CUTS
B. CRACKS
C. ABRASION
D. SPLITS
E. BRUISES
F. PUNCTURES
3. PHYSIOLOGICAL LOSSES
A. DECREASE IN THE NUTRITIVE VALUE
B. ROTS
C. DETERIORATION IN TEXTURE, FLAVOR AND AROMA

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