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TLE - AFA-ACP
Quarter 4 - Module 3, Week 4
Performing Harvesting Activity

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 What I Need to Know

This module was designed and written for the learners to help them perform
harvesting activity. After going through this module, the learner is expected to:

1. identify harvesting methods based on best cultural practices for each crop
using suitable tools;

2. properly handle crops according to postharvest treatment;

3. harvest crops based on maturity indices and characteristics affecting

harvest quality; and

4. harvest crops while observing PhilGAP principles.

TLE_AFAACP9-12CHPO-IIj-IIIAI-31

What I Know

Directions: Write TRUE if the statement about harvesting is correct and FALSE if
incorrect. Write your answers on your activity notebook.

1. Hand harvesting usually provides a better-quality product than

mechanical harvesting.
2. Hand picking of fruits should be done with utmost care using the
appropriate materials for harvesting to avoid bruises and damages on fruits.
3. The use of mechanized machines in harvesting operations increases the
output in terms of crops harvested per unit time and the quality of the final
product.
4. The harvesting of fruits has not so far been mechanized, not like other crops
such as rice, sugarcane, corn and others.
5. The harvesting method to be used is also affected by the area (size of the
field) to be harvested.

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 Lesson Performing Harvesting
1 Activity
This module will help you acquire about the knowledge, skills and attitude in
performing harvesting activity. In this module, it focuses in identifying appropriate
harvesting methods based on best cultural practices for each crop using suitable tools,
proper handling of crops according to postharvest treatment, harvesting crops based
on maturity indices and characteristics affecting harvest quality, and harvesting crops
while observing PhilGAP principles.

What’s In

In our previous lesson, you learned how to identify and prepare the harvesting
tools, materials and temporary shed and check sample of records regarding crops to
be harvested. Let’s see if you can answer the activity below:

Directions: Write the uses of the following tools and materials. Write your answer
on your activity notebook.

1. Crates- ___________________________________

2. Scythe- ___________________________________

3. Knives -___________________________________

4. Garden fork - _____________________________

5. Machete - ________________________________

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 What’s New

Directions: Using the semantic web, identify the word/s associated with harvesting
by choosing appropriate word or group of words inside the box. Write your answer
on your activity notebook.

containers gathering hand picking hand tools

harrowing machinery maturity plowing

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 What Is It

Methods of Harvesting Crops

Harvesting is the process of gathering or picking of harvestable parts of a plant.

Moreover, the crop type and expected harvest volume will determine the harvesting
method that is to be used. Certain crops are harvested by hand, while others are
harvested either manually or mechanically. Hand harvesting usually provides a better
quality product than mechanical harvesting. Harvesting by hand is
however more time consuming and expensive than mechanical harvesting, and is not
always practical or economical feasible.
The harvesting method to be used is also affected by the area (size of the field)
to be harvested. A farmer might easily be able to harvest half hectare of maize by
hand, but it is not possible hundreds or even thousands of hectares. In addition, the
market may often dictate the harvesting method. For example, if tomatoes are to be
sold on the fresh produce market, harvesting will be by hand in order to ensure that
the crop is not damaged. If, however, the fruits are destined to be processed, a certain
degree of damage can be tolerated at harvest.
The harvesting of fruits has not so far been mechanized, not like other crops such
as rice, sugarcane, corn and others. Fruits of fruit-bearing crops are harvested using
the hand picking method.
Harvesting of fruits should be done with utmost care. Fruits should not be
dropped to the ground to avoid damages. They should be picked by hand with the use
of the following materials:
1. picking pole with either a bag or basket at the end
2. a pole with a net and a hook at the end called “alaw” by Pangasinenses

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3. bamboo basket called “kaing” tied to a rope; this harvesting device is
brought by the climber on the tree to place the fruits he picks and with the
help of the rope, the loaded basket is laid on the ground
4. boxes and crates with liners

5. ladder

In general, these are the three different harvesting methods that take place when
harvesting fruits and vegetables. However, it is important to note that it is hard to
categorize the different types of harvesting because there can be some overlap.

1. Hand Harvesting

Hand harvesting is harvesting by hand, without the use of any tools. It is

typically done using a picking cart or some sort of container to hold the harvest like in
harvesting strawberry which uses picking cart and in harvesting carrot which uses
containers. There are two different types of carrot harvest that can be done: hand
harvest for the fresh market and machine harvest for carrots that will be processed
into baby carrots or something of that sort. Hand picking of fruits should be done
with utmost care using the appropriate materials for harvesting to avoid bruises and
damages on fruits.

2. Harvesting with Hand Tool

This harvesting method is typically carried out when harvesting tree fruit, where
some sort of clipper (usually specialized for the type of produce being harvested) is
used to remove the fruit from the tree, and then the fruit is placed into harvesting
containers. Once the harvesting containers are full, the harvested product is
transferred to larger bins in the field then transported to the facility. Although this is
very common in the harvesting of tree fruit, it is also done to other produce items,
such as onion (the non-machine harvesting operation), garlic and row crops.

3. Harvesting with Machine

Manual harvesting tends to be slow and is normally done using simple hand
tools such as sickles, knives, etc. Therefore, the use of mechanized machines in
harvesting operations increases the output in terms of crops harvested per unit time

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and the quality of the final product. Harvesting machines are designed to suit
operations at different scales (small, medium and large scale machines are available
for use in the harvesting operations), including the combine harvesters. The use of
more efficient harvesting machines contributes to the reduction of postharvest losses.
In addition, the reduction of the harvest time is important in areas with several
cropping seasons, where early crop establishment can contribute to higher yields for
the following crop.
The use of adequate equipment, as well as the availability of hire services for
harvesting, can make a difference for smallholders who depend on timely delivery of
the production. Reapers and harvesters are adapted to different crops and sizes.

Various Considerations in Harvesting Vegetables

Practices that are critical to managing produce safety and quality during
production, harvesting and postharvest handling are identified for the crop grown.

1. Harvest the crop at the proper time of the day. Harvesting time should be
done in accordance with commodity requirements. The time of the day when the
vegetables are harvested affects the quality of the product. For example, sweet corn
should be harvested early in the morning and late in the afternoon. Harvesting after
9:00 am decreases the sweetness because the sugar content is converted to starch.
For fruit vegetables, harvesting between 9:00 am and 3:00 pm is advisable. Harvesting
the fruits earlier or later in the day causes blemishes which are not observable at
harvest but show a day or more after harvest. This is because the peel is turgid and
the pressure made on pulling the fruit out cause the blemishes. Harvesting under the
rain should be avoided.

2. Harvest vegetables at proper maturity. Appropriate maturity indices should

be the bases in determining the harvest time. The most common cause of poor quality
of harvest is harvesting too early or too late. Produce should be harvested at the proper
stage of maturity considering again the purpose and the desire of the consumer.
Over maturity will take the vegetable soggy in consistency, fibrous and flat in
taste. It also makes the vegetable subject to fast internal breakdown during display
or storage. Some vegetables like cucumber, sweet corn, peas, snap beans and
asparagus represent other vegetables which pass their best edible stage quickly.
Thus, they should be harvested daily or every other day.

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3. Harvested vegetables should not be allowed in the sun for a long period of
time. Sun exposure can cause injury, especially to leafy vegetables. It enhances high
transpiration in products resulting to wilting.
When harvesting tomatoes and pepper, it is advisable to put them in the shade
and should not be allowed under the blazing sun to avoid a disorder known as
sunscald.

4. Preventing injury during harvest. Appropriate harvesting technique should

be employed in harvesting to optimize the quality and other desired characteristics of
produce during harvest or postharvest phases.
During harvesting, care should be followed to avoid inflicting injuries to produce.
Bruising or crushing impairs vegetable quality and leads to disease infection. Jostling
the tubers during harvesting causes unsightly flapping of the skin (called feathers) in
potato. Pick commodity gently and should be laid down on the container carefully, not
tossed. The filled container must not be thrown or walked on.
Containers used for harvesting should be suitable and clean before use. Liners
should be used to protect the produce, particularly when containers have rough
surfaces. If the containers are recycled, these should be properly cleaned or discarded
accordingly if found unfit for use. Harvested produce should not be placed in direct
contact with the soil or floor in the handling, packing or storage areas.
Deep piling can cause crushing of the bottom layers. It can also cause “heat up”
because the heat of respiration cannot escape from the center and bottom of the pile
of vegetables.
Suitable tools and equipment (including containers) should be on hand. Thus,
there is no substitute for adequate planning, preparation and organization. Each of
the personnel should know his job. Impress them on the need for careful handling of
the vegetables.
Fresh fruits and vegetables that are unfit for human consumption should be
segregated during harvesting. Those which cannot be made safe by further processing
should be disposed properly to avoid contamination of the uncontaminated produce.

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 What’s More
A. Directions: Supply the missing word/s to complete the statements that pertain
to the various considerations in harvesting vegetables. Write your answer on your
activity notebook.

1. Harvest vegetables at proper ____________.

2. Harvest the ____________ at the proper time of the day.
3. Preventing ____________ during harvest.
4. Harvested vegetables should not be allowed in the sun for ____________.
5. During harvesting, care should be followed to avoid inflicting injuries to
____________.

B. Directions: Enumerate five materials for harvesting to avoid fruits from

dropping on the ground which will prevent them from damages.
Write your answer on your activity notebook.
1.
2.
3.
4.
5.

C. Directions: Choose the correct word/s from the choices that is/are being
described in the following items below. Write only the letter of the
correct answer on your activity notebook.

A. deep piling D. sun exposure

B. liners E. sweetness
C. manual harvesting F. tools

1. It tends to be slow and is normally done using simple hand tools such as
sickles, knives, etc.
2. It should be used to protect the produce, particularly when containers
have rough surfaces.

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 3. It can cause crushing of the bottom layers and “heat up” because the
heat of respiration cannot escape from the center and bottom of the pile of
vegetables.
4. It decreases when harvesting after 9:00 AM because the sugar content is
converted to starch. For example, sweet corn.
5. It can cause injury, especially to leafy vegetables and enhances high
transpiration in products resulting to wilting.

What I Have Learned

Directions: Answer the questions briefly. Write your answer on your activity
notebook.

1. What are the different methods of harvesting?

2. What are the considerations in harvesting vegetables? Give at least 2

What I Can Do
Directions: Make a list of fruits grown in your locality and identify what
method is used in harvesting them. Write your answer on your activity notebook.

Fruits available in the locality Methods of harvesting

1.

2.

3.

4.

5.

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 Assessment

Directions: Read each question carefully. Select the best answer and write its
corresponding letter on your activity notebook.

1. Which of the following is NOT an objective in doing some preparations prior to

harvesting?
A. Find out if there are obstructions in harvesting.
B. View the beauty of the field with harvestable crops.
C. Determine whether or not the crops are ready to harvest.
D. Facilitate harvesting and minimize possible damages to crops at
harvest time.
2. Why is there a need to make use of appropriate tools and materials in
harvesting?
A. To enjoy harvesting
B. To facilitate harvesting
C. To obtain quality harvest
D. To minimize damages to harvests

3. Which of the following tools is not appropriate for harvesting vegetable crops?
A. axe
B. knives
C. pruning shears D. scissors
4. Which of the following may cause injury to the harvest? A. Practice
Tender Loving Care in harvesting.
B. Toss the harvested crops to the containers
C. Use appropriate tools and materials in harvesting.
D. Don’t pile the harvest too high because it may cause “heat up” that
will cause damage to the harvest.
5. Which of the following is NOT a characteristic of over maturity among
vegetable crops? A. Fibrous
B. Flat in taste
C. Soggy in consistency and has fast internal breakdown during display
or storage.
D. Not soggy in consistency and has fast internal breakdown during
display or storage.

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References
Competency Based Learning Material in Horticulture NC II Third Year. Philippines:
Department of Education, n.d
Crivelli, Megan. 2019. “Harvesting methods of Fruits and Vegetables”.
https://www.theproducenerd.com/2019/09/harvesting-methods-fruits-
vegetables. February 21, 2021.
Department of Education.K-12 Curriculum Guide. AFA Agricultural Crop Production
NC II-Grade 10. Updated 2016 Pasig City, Philippines: Department of Education.
Food & Agriculture Organization of the United Nations. 2021. “Sustainable
Agricultural Mechanization”. http://www.fao.org/sustainable-
agriculturalmechanization/guidelines-operations/harvesting/en/. February 21,
2021. Mamaril,Vivencio R., Ph.D. etal. 2017. “Code of Good Agricultural Practices
(GAP) for Fruits and Vegetables Farming”.https://members.wto.org/
crnattachments/2017/SPS/PHL/17_2260_00_e.PDF. February 21, 2021. Vegetable
Growers News Magazine. May 11, 2015. “Maintain quality during postharvest
handling”. https://vegetablegrowersnews.com/news/maintain- quality-during-
postharvest-handling/. February 21, 2021.

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