Agricultural Crops Production NC II Past Paper PDF (December 2021)

Sector: AGRICULTURE AND FISHERIES Qualification Title: AGRICULTURAL CROPS PRODUCTION NC II Unit of Competency: CARRY-OUT HARVEST AND POSTHARVEST OPERATIONS Module Title: CARRYING-OUT HARVEST AND...

Sector: AGRICULTURE AND FISHERIES Qualification Title: AGRICULTURAL CROPS PRODUCTION NC II Unit of Competency: CARRY-OUT HARVEST AND POSTHARVEST OPERATIONS Module Title: CARRYING-OUT HARVEST AND POSTHARVEST OPERATIONS Date Developed: Agricultural Crop December 2021 Production NC II Developed by: Page 1 of 5 PORTFOLIO Clegine V. Madriaga  HARVESTING AND POST HARVEST HANDLING INTRODUCTION This module discusses the proper harvesting and post harvest handling of field crops. OBJECTIVES After completing this module, you should be able to: 1. define harvesting and post harvest handling; 2. explain the importance of minimizing losses during harvest; 3. identify and describe the two types of maturity and maturity indices; 4. explain the method of harvesting; 5. understand and apply the considerations in harvesting; and 6. discuss the importance of post harvest handling; and post harvest techniques. CONTENT Definition of Harvesting Harvesting may be defined as the removal of plant or detachment of its parts (e.g. grains, fruits, leaves, tubers, etc). The quality of harvested product is affected by crop maturity, time, and the method of harvesting. Following the proper techniques in harvesting is likewise important. Types of Maturity a. Physiological maturity - It applies only to fruits and vegetables. It is the end of the development stage of a fruit or fruit vegetable. When it has developed the ability to ripe normally after harvest, the stage at which the external and internal characteristics of the fruit allow normal ripening after harvest. b. Commercial or horticultural maturity - it is the stage of development when the plant parts possess the necessary characteristics preferred by consumers. It is used as a basis for deciding when to harvest for commercial purposes. Maturity Indices Maturity indices are signs or indications of the readiness of the plant for harvest. It is the basis for determining harvest date. Types of Indices a. Subjective type - uses the senses, thus could be visual or physical means. Date Developed: Agricultural Crop December 2021 Production NC II Developed by: Page 2 of 5 PORTFOLIO Clegine V. Madriaga  1) Visual - color, size, angularity or fullness, change in appearance, presence of corky spots and drying of the plant or its parts. 2) Physical means - uses feel, force sound and smell to determine maturity. b. Objective means - these are measurable indices. 1) Measurement of chemical constituents - determine the total soluble solids (TSS), titratable acid (T) ratio between solids (or sugar) and acid, and oil content. 2) Computation of the age of the fruit in terms of number of days to harvest from a point of reference such as bud break, anthesis (flower opening), shooting (appearance of inflorescence) for bananas, flower induction and heat units. 3) Determination of rate of respiration and ethylene production - used only for experimental purposes. 4) Measurement of the dimensional fullness or diameter of fruits. Harvesting Methods General methods of harvesting 1) Manual method - most primitive method of harvesting. e.g., hand picking, pulling, cutting, digging 2) Mechanical method - utilize tools and equipment, machineries. e.g., mechanical harvesters, combines the high cost of machinery limits its use to big corporations in the country. Postharvest Handling Post harvest losses on field crop is estimated to range from 10-37% in our country today. This is an indication of poor harvest practice being employed by our farmers or not paying attention to such practices. For better quality of products and higher profits therefore, proper postharvest must be followed. Postharvest Handling of Field Crops 1. Drying - the removal of moisture content usually at 14% MC for cereals and lower for legumes. 2. Threshing - process of separating the grains from other plant parts. 3. Cleaning or winnowing - separation of grain/beans from other fruit debris or other foreign materials. 4. Shelling/husking - separating the grain or kernels from cubs and husks or seeds from pods. Date Developed: Agricultural Crop December 2021 Production NC II Developed by: Page 3 of 5 PORTFOLIO Clegine V. Madriaga  5. Storage-preserving the quality of farm products before disposing them. Merits of Postharvest Handling 1. For higher income or profit, farm command better price in the market. products of good quality 2. To minimize losses during drying, thru shelling. 3. It is essential for efficient marketing. 4. Facilitate better storage and preservation Criteria for classifying field crop products: 1. size - small, medium, large 2. weight - heavy, light 3. color - shiny, fine, (for different color 4. shape - oblong, round 5. cleanliness - free from foreign materials 6. free from mechanical and insect damage Important factors to consider in packaging, handling and transporting 1) appropriateness of packaging materials 2) suitability of container size Benefits derived from proper packaging, handling and transporting 1) minimize damages of products 2) command higher price 3) efficient marketing 4) longer storage life and preservation Types of Packaging 1. baskets- e.g. rattan, bamboo baskets 2. crates – 3. wood sacks – burlap, jute, straw 4. cartoons - for fresh fruits e.g. banana, mango 5. metal containers - for processed farm products 6. glass container - for preserved products 7. paper 8. plastics 9. aluminurn foil 10. others STORAGE - preserves the quality of farm products Date Developed: Agricultural Crop December 2021 Production NC II Developed by: Page 4 of 5 PORTFOLIO Clegine V. Madriaga Types and methods of storage commonly used or practiced in the Philippines are: 1. Open storage - Farm products are spread on the floor, usually practiced by farmers in the farm: not good 2. Ordinary storage - Farm products are placed in sacks, cans, cartoons, boxes, baskets and placed under room temperature storage: not so bad 3. Refrigeration -Effective method of storing fruits and vegetables: good 4. Controlled atmosphere storage - sophisticated form of storage where factors of environment are controlled: best Food Preservation 1. One of the ways of ensuring a steady or continuous supply of food materials within our homes and neighborhood is through food preservation. 2. Field crop products such as grain, nuts and beans are stored and preserved by first drying to the desired moisture content and then packaging. Date Developed: Agricultural Crop December 2021 Production NC II Developed by: Page 5 of 5 PORTFOLIO Clegine V. Madriaga