TLE 7/8 Agriculture and Fishery Arts Quarter II Lesson 4

**TLE 7/8 QUARTER II (AGRICULTURE AND FISHERY ARTS)** **LESSON 4: CROP CARE AND MAINTENANCE** **CONCEPT NOTES:** - **TYPES OF CROPS** 1. FOOD CROPS 2. CASH CROPS 3. OIL CROPS 4. FIBER CROPS 5. FEED/FORAGE CROPS 6. ORNAMENTAL CROPS 7. INDUSTRIAL CROPS - **CROPS** are also classi...

**TLE 7/8 QUARTER II (AGRICULTURE AND FISHERY ARTS)** **LESSON 4: CROP CARE AND MAINTENANCE** **CONCEPT NOTES:** - **TYPES OF CROPS** 1. FOOD CROPS 2. CASH CROPS 3. OIL CROPS 4. FIBER CROPS 5. FEED/FORAGE CROPS 6. ORNAMENTAL CROPS 7. INDUSTRIAL CROPS - **CROPS** are also classified according to growth habits: This includes herb, vine, liana, shrub, tree, evergreen, and deciduous. In addition, these crops may be considered as annual, biennial, or perennial crops. - **Variables that influence crop production** 1. Water 6. Seed Selection 2. Soil 7. Knowledge 3. Wind 8. Crop care and maintenance 4. Temperature 5. Sunlight - **These practices of crop care and maintenance are as follows:** 1. Cultivation 5. Weed Control 2. Seed sowing/plant seedings 6. Pests and Diseases Control 3. Irrigation 7. Support for Climbing plants 4. Fertilizer Application - **Harvesting and post-harvesting Practices** 1. Farmers harvest when crops reach maturity. They have various ways to gather and harvest crops such as traditional techniques and modern ways. 2. This stage of the development of vegetables when harvested influences the quality of produce. 3. Factors that determine the harvest date of the crops 4. Manual Harvesting-It is employed using mechanical tools such as sickle/scythe for broccoli, cabbage, cauliflower. Some vegetables are mechanically harvested. 5. Changes in the Post-harvest- Influenced by various factors such as kind of crop, temperature, oxygen and carbon dioxide content, relative humidity, and disease-incitant organisms. 6. Storing the produce contributes price stabilization. It also contributes to the preservation of the produce. - **Vegetable Storage**-there are changes that occur on the produce such as water loss, conversion of starch and sugar, flavor changes, color changes, toughening/softening, vitamin gain/loss, spouting, rooting, and decay. - **Methods of Storing** - **Premarketing Operations and Selling**