Scribd
Upload
8 views

Week 2 - LAS 1

The document discusses considerations for harvesting crops including proper techniques, tools, and safety. Harvesting must be done carefully to prevent damage and ensure quality. Workers should be trained and tools cleaned to avoid spreading decay. Obstructions should be removed from fields before harvesting for efficiency and to prevent crop damage.

Uploaded by

Maria Lourdes Oracion
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
8 views

Week 2 - LAS 1

The document discusses considerations for harvesting crops including proper techniques, tools, and safety. Harvesting must be done carefully to prevent damage and ensure quality. Workers should be trained and tools cleaned to avoid spreading decay. Obstructions should be removed from fields before harvesting for efficiency and to prevent crop damage.

Uploaded by

Maria Lourdes Oracion
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 7

LEARNING ACTIVITY SHEET

Quarter 4 -Week 2- LAS 1

Name: _______________________ Grade and Section: _________________ Score: ________


Teacher: _____________________ Learning Area: _____________________ Date: ________
Title : Considerations in Harvesting
: Not Available/ CG ACP TLE_AFAACP9-12CHPO-IIa-i-30
Perform removal of obstructions from the field for efficient
Melc with Code
Harvesting
Identify harvesting tools and materials
References for the Learners : Competency Based Learning Material from TESDA (pg. 1-7)
Background Information for Learners
Harvesting
The consumer can define quality in produce as the composite of characteristics that differentiates
individual items within a commodity and have a significant influence in determining the level of
acceptance.
Careful and correct harvest techniques are essential in ensuring the quality of harvested produce and
preventing rejections at the pack house. Bruises, breakage, and wounds during harvest can provide
entry points for pathogens causing decay. Those involved in harvesting must be trained in efficient and
careful handling of fresh produce.
Harvested vegetables over a wide range of physiological stages, depending upon which part of the
plant as foods used should be considered. For example, small or immature vegetables possess better
texture and quality than mature or over-mature vegetables. Therefore, harvesting vegetables at proper
stage of maturity is important in attaining desirable quality.
The principles of Tender, Love and Care (TLC) must be observed during harvesting to avoid damages
of the produce.
Preparations Prior to Harvesting
1. Conduct field inspection. Check if there are crops that are ready for harvest.
2. Remove obstructions in the field to facilitate harvesting and avoid damages to the produce.
3. Construct a temporary shed to stack harvests to prevent from sun scalding.
4. Prepare harvesting tools, collecting baskets with liners, packaging and other materials used in
harvesting.

Types and Uses of Materials, Tools and Equipment for Harvesting and Postharvest Operations.
The quality of a product and its shelf-life is dependent on the way it is harvested and handledafter. A
key factor in this process is to make use of the correct tools, equipment and harvesting technique.
Using the correct tools and techniques will ensure fruit is not harmed and therefore the shelf-life is
optimized.

Harvesting Tools:
Harvesting and Postharvest Equipment
Facility in Postharvest Operation

Materials Used in Harvesting and Postharvest Handling Activities


Safe Use of Tools and Equipment

The tools and equipment used during harvest may be simple hand picking tools or more specialized
high-tech combine harvesters, yet, basic safety procedures should be followed at all times when
harvesting tools are used. The following should be kept in mind:
Tools are usually sharp.
Ensure that fingers and other body parts are out of the way during cutting (knife and pruning shear)
or lifting (forks).
Close pruning shears and secure knifes when not in use.
Always wear protective clothing as prescribed for the tools.
Always follow what is stated in the operation manual or instructional manual of the particular
tools/equipment.
Always be aware of all moving parts and ensure body parts do not become entangled.
Always wear the prescribed protective gear as prescribed.
Always follow the prescribed guidelines and procedures as set out by the manufacturers.
Never use a tool or equipment for any other use than what it was designed for.

Cleaning Harvesting Tools


All harvesting equipment must be cleaned and stored in a predetermined storage space.
The equipment must be kept dry and should not be kept on a dirt floor. Harvesting equipment must not
be stored nearby or in the vicinity of pesticides, pesticide application equipment or fertilizers as this
equipment could become contaminated and thereby contaminate the harvested produce.
When cleaning harvesting tool, the following should be considered:
Removal of dirt and plant material adhered to the tools.
Removal of microscopic particles including disease organisms.
Sterilization is the elimination of all transmissible agents (such as bacteria, fungi and viruses) from a
piece of equipment.
Tools are cleaned to ensure:
That post-harvest decay organisms do not come into contact with harvested produce.
That the life-span of tools and equipment is prolonged

Reporting Equipment Faults


Every farming enterprise develops specific guidelines as how to report and record equipment problems
which may occur during harvesting. It is important to record every aspect of a problem especially where
it can lead to serious losses. It is important that one always follows the required occupational health
and safety rules as set out in the OHS act as well as all company or industry specific guidelines and
procedures.
---------------------------------------------------------------------------------------------------------------------------------------
Activities:
Learning Activity #1
Instruction: Answer what is asked.
1.To ensure the quality of the produce, one must be trained on proper ways of harvesting vegetable
crops. What must be avoided to attain quality harvests?
________________________________________________________________________________

________________________________________________________________________________

_______________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

_______________________________________________________________________________

________________________________________________________________________________

2. Why do we need to remove obstructions before harvesting crops?

________________________________________________________________________________

_______________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

_______________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

______________________________________________________________________________

Activity 2: Identify harvesting tools and materials and state their uses.

EQUIPMENT USES

1.

2.

3.
FACILITIES

1.

2.

3.

4.

5.
Reflection: Complete the sentence below
I learned that

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

_______________________________________________________________________________

Prepared by: Maria Lourdes D. Oracion

You might also like