LO1. Harvest Horticultural/ Crop Produce: The Learner Independently Harvest Matured Crops and Markets Them Properly

PNHS HORTI-CROP
Part of Module for T.L.E

Grade Level: 7 Area: ____________
Competency Code:
HARVESTING AND MARKETING
LO1. Harvest Horticultural/ Crop Produce
Content Standard: The learner demonstrates understanding when to harvest and sell the produce
Performance Standard: The learner independently harvest matured crops and markets them
properly
OBJECTIVES: The learner should be able to:
1. Define harvesting.
2. Determine the maturity indices of fruits and vegetables.
WHAT DO YOU KNOW?
Activity 1.1
Directions: Copy the graphic organizer below & list down 8 words associated with the word harvesting. Write your
answer in your activity notebook.
1
8 2
7 HARVESTING
3
6
4
5
PAG-ASA NATIONAL HIGH SCHOOL

Pag-asa, Bansud, Oriental Mindoro
Cp # 0933-944-1481
PNHS HORTI-CROP
INFORMATION 1.1
HARVESTING
Harvesting is the act of removing a crop from where it was growing and moving it to a more
secure location for processing, consumption, or storage. Some root crops and tree fruit can be left in the
field or orchard and harvested as needed, but most crops reach a period of maximum quality—that is, they
ripen or mature—and will deteriorate if left exposed to the elements. While the major factor determining the
time of harvest is the maturity of the crop, other factors such as weather, availability of harvest equipment,
pickers, packing and storage facilities, and transport are important considerations.
Harvesting Methods
In general, there are three different harvesting methods that take place when harvesting fruits and
vegetables:
1. Hand Harvesting
Hand harvesting is just that: produce is harvested by hand, without the use
of any tools. When hand harvesting, it is typically done using a picking cart or some
sort of container.
2. Harvesting with Hand Tools
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, of which those are then transported to the facility
3. Harvesting with Machinery

There are a lot of different harvesting types that land under this category.
There are operations that perform hand harvesting and harvesting with hand
tools that also use harvesting machinery (e.g., harvesting rig) to aid in the overall
harvesting and packing process.
Types of maturity:
1. Physiological maturity. It is the stage of development when the commodity has attained full
growth and development, the stage at which the external and internal characteristics of the fruit allow
normal ripening after harvest.
2. Commercial or horticultural maturity. It is the stage of development when the plant part
possesses the necessary characteristics preferred by consumers. It is used as a basis for declaring when

Cp # 0933-944-1481
PNHS HORTI-CROP
to harvest for commercial purposes but it varies specially for vegetables, depending on the intended use of
the commodity and the preference of the consumers.
Maturity index for fruits and vegetables

The principles dictating at which stage of maturity a fruit or vegetable should be harvested are
crucial to its subsequent storage and marketable life and quality. Post-harvest physiologists distinguish
three stages in the life span of fruits and vegetables: maturation, ripening, and senescence. Maturation is
indicative of the fruit being ready for harvest. At this point, the edible part of the fruit or vegetable is fully
developed in size, although it may not be ready for immediate consumption. Ripening follows or a process
in fruits that causes them to become more palatable. Senescence is the last stage, characterized by
natural degradation of the fruit or vegetable, as in loss of texture, flavour, etc. (senescence ends at the
death of the tissue of the fruit). Some typical maturity indexes are described in following sections.
A. Skin colour:
This factor is commonly applied to fruits, since skin colour changes as fruit ripens or matures. Some
fruits exhibit no perceptible colour change during maturation, depending on the type of fruit or vegetable.
B. Shape:
The shape of fruit can change during maturation and can be used as a characteristic to determine
harvest maturity. For instance, a banana becomes more rounded in cross-sections and less angular as it
develops on the plant. Mangoes also change shape during maturation.
C. Size:
Changes in the size of a crop while growing are frequently used to determine the time of harvest.
For bananas, the width of individual fingers can be used to determine harvest maturity. Usually a finger is
placed midway along the bunch and its maximum width is measured with calipers(an instrument for
measuring external or internal dimensions,); this is referred to as the caliper grade.
D. Aroma:
Most fruits synthesize volatile chemicals as they ripen. Such chemicals give fruit its characteristic
odour and can be used to determine whether it is ripe or not. These doors may only be detectable by
humans when a fruit is completely ripe, and therefore has limited use in commercial situations.
E. Fruit opening:
Some fruit splits when it is fully mature, revealing seeds inside. This creates a problem in
marketing; because the fruit is so mature, it will have a very short post-harvest life
F. Leaf changes:
Leaf quality often determines when fruits and vegetables should be harvested. In root crops, the
condition of the leaves can likewise indicate the condition of the crop below ground. For example, if
potatoes are to be stored, then the optimum harvest time is soon after the leaves and stems have died. If
harvested earlier, the skins will be less resistant to harvesting and handling damage and more prone to
storage diseases.
G. Abscission:( the natural detachment of parts of a plant, typically dead leaves and ripe fruit)

Cp # 0933-944-1481
PNHS HORTI-CROP
As part of the natural development of a fruit an abscission layer is formed in the pedicel. For
example, in melons, harvesting before the abscission layer is fully developed results in inferior flavoured
fruit, compared to those left on the vine for the full period.
H. Firmness:
A fruit may change in texture during maturation, especially during ripening when it may become
rapidly softer. Excessive loss of moisture may also affect the texture of crops. These textural changes are
detected by touch, and the harvester may simply be able to gently squeeze the fruit and judge whether the
crop can be harvested.
Characteristics of commodities harvested at the proper stage of maturity:

1. Longer storage life
2. Greater resistance to physiological disorders
3. Greater resistance to mechanical stresses and water loss
4. Ripe fruit possesses all desirable characteristics
Some pointers for harvesting some crops:

1. Tomatoes are harvested before they reach the ripe stage.
2. Cabbages are picked when heads are full grown.
3. Peppers are gathered green but should be allowed to ripen when used for seasoning.
4. Green beans are best picked before the pods become stringy.
5. Lettuce is gathered before seed stalks begin to develop.
6. Okra is best picked when young and tender.
7. Young corn when harvested early in the morning is sweeter than those harvested at noon.
8. Pechay and mustard have higher consumer appeal when harvested between 9:00AM to 3:00 PM
because damage in stem and leaves is lessened.
9. Mangoes should be harvested from 9:00AM to 3:00PM to minimize latex flow.
10. Tomatoes are harvested before they reach the ripening stage.
HOW MUCH HAVE YOU LEARNED?
Self-Check 1.1
Multiple Choice:
Directions: Read the questions carefully and choose the letter of the best answer.
1. It is the act of removing a crop from where it was growing and moving it to a more secure location for
processing, consumption, or storage.
a. marketing b. harvesting c. planting d. storing
2. At this point, the edible part of the fruit or vegetable is fully developed in size, although it may not be
ready for immediate consumption.
a. ripening b. maturation c. senescence d. packing
3. It is the last stage, characterized by natural degradation of the fruit or vegetable, as in loss of texture,
Flavor.
4. The natural detachment of parts of a plant, typically dead leaves and ripe fruit

Cp # 0933-944-1481
PNHS HORTI-CROP
a. abscission b. firmness c. aroma d. senescence
5. It is the stage of development when the commodity has attained full growth and development,
a. Physiological maturity b. commercial maturity c. horticultural maturity d. none of these
Self-Check 1.2
Directions: Determine the maturity indices of the following fruits and vegetables.
Fruits/vegetable Maturity Indices

s
Size Shape Color Aroma Firmness
1. mango
2. banana
3. pineapple
4. ampalaya
5. squash
SELF-CHECK 1.3
Directions: Copy the graphic organizer below & list down 8 words associated with the
word harvesting. Write your answer in your activity notebook.
References:
Learners Module p.40
https://www.krishisewa.com/articles/miscellaneous/328-fruits-vegetables-maturity.html
http://www.fao.org/3/y4358e/y4358e05.htm

Cp # 0933-944-1481
PNHS HORTI-CROP
https://www.theproducenerd.com/2019/09/harvesting-methods-fruits-vegetables/

Cp # 0933-944-1481

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PNHS HORTI-CROP

Part of Module for T.L.E

HARVESTING AND MARKETING

LO1. Harvest Horticultural/ Crop Produce

OBJECTIVES: The learner should be able to:

WHAT DO YOU KNOW?

PAG-ASA NATIONAL HIGH SCHOOL

3. Harvesting with Machinery

PAG-ASA NATIONAL HIGH SCHOOL

Maturity index for fruits and vegetables

PAG-ASA NATIONAL HIGH SCHOOL

Characteristics of commodities harvested at the proper stage of maturity:

Some pointers for harvesting some crops:

HOW MUCH HAVE YOU LEARNED?

PAG-ASA NATIONAL HIGH SCHOOL

a. abscission b. firmness c. aroma d. senescence

Fruits/vegetable Maturity Indices

PAG-ASA NATIONAL HIGH SCHOOL

PAG-ASA NATIONAL HIGH SCHOOL

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