Exercise No. 1 Postharvest Handling

KALINGA STATE UNIVERSITY
College of Agriculture
Bulanao, Tabuk City, Kalinga
Group No. _________ Laboratory activity no. 1

Name:
________________________________________________________________________
POST HARVEST HANDLING
Objectives
At the end of this topic, the students can be able to:
1. Perform some appropriate post harvest handling practices;
2. Follow the sequential activities after harvesting the product and demonstrate it correctly;
and
3. Reduce/minimize postharvest losses.
Assessment Method
Practical test on grading, sorting and packaging
Materials/Resources
Film on post harvest handling
Lectures
Learning activity
1. After experiencing the different ways of harvesting cereals, legumes, and root crops in
your laboratory farm, your next task is to deliver them to the storage room or to the
market. Divide the class into three groups. Each group will handle one of the major
groups of field crops, either cereal, legume or root crops.
Before doing the actual operation, discuss among your group the sequential activities to
be done for those commodities from just after harvesting up to the time they are ready to
be stored or to be delivered in the market. After finishing all the activities, report to the
class and share your learning experiences.
Write down the different post harvest operation of the following crop:
Crop: Cereal Post harvest handling
Crop: Legumes Post harvest handling

Crop: Root crops Post harvest handling
carrots Transport carrots carefully - avoid excessive bouncing and

shaking in bins to reduce bruising and splitting. In hot
weather, cover the carrots with a tarpaulin during transport.
Never keep harvested carrots in the sun. Shading will reduce
dehydration.
onions For optimum storage quality, onions must be cured soon after
harvest by placing them in a drying room at 20-30°C and 70%
relative humidity for 12 to 24 h. Curing decreases the
incidence of neck rot, reduces water loss during storage,
prevents microbial infection, and is desirable for development
of good scale colour.
beets After harvesting the roots are washed to remove the soil adhered
to the roots and then graded according to their size. Normally the
produce is sent to the market loose or sometimes it is packed in
gunny bags. Removal of tops increases the shelf-life of beets by
reducing water loss during transit and storage. Topped beets are
ideally stored at a temperature of 0 C with 90-98 % relative
humidity can be kept for O 4-6 months. Bunched beets can be
stored for 10-14 days at 0 C.
ginger To store freshly harvested ginger, you should first break off or
remove the stems, get rid of all of the roots, and clean up the
fresh ginger. Once it's clean, dry it and then follow the fresh
ginger storage method we shared. Here is a quick review of
that process: Place uncut and unpeeled ginger into a plastic
bag.
Note: If there is no actual practice in this activity it is suggested that there be a

field trip to the nearest National Food Authority (NFA) bodega to observe
practices in storing grains. This will be recorded in the same space. (Please
attached your documentation during your visit at NFA)
After completion of the activities, answer the following:
2. What is the recommended seed moisture content and storage facility for storing the
following field crops?
a. Corn
23-25%
b. Rice
12%
c. Legumes
12%
3. What are the existing drying practices used for the following field crops?
a. Rice
De-centralized on-farm drying.
Centralized drying.
Two-stage drying.
Natural drying
Artificial drying
b. Corn
Dryeration
Layer drying
In-Bin Drying
Natural drying
Artificial drying
c. Legume
Natural drying
Artificial drying
4. What packing materials are commonly used for the following crops?
a. Rice
polypropylene (PP) rice bags are commonly used to store ,package and transport rice grains.
b. Corn
traditionally comapnies could use polystyrene materials whuch are commonly injection
molded or extruded for packaging.
c. Legume
legumes have been used in packaging in the form of soy fibre and protein.Soy fibre is
extracted by sieves ,columns or freeze-drying sieving,then processed physically by
compreSsive molding or enzy matically by microbial transglutaminase.soy proteins are
extracted by centrifugation or filtration /ultrafiltration.
5. Why are these packaging materials used and are there other possible packaging
materials that might reduce losses?
6. Name some important determinants of marketability of crops

Assembly
Transportation
Storage
Grading and classification
Processing
Packaging
Distribution and retailing
7. Where do most post harvest losses occur and how can they be avoided or minimized?
Post Harvest Loss How to Avoid or Lessen
Postharvest losses vary greatly among 1. Assess Maturity. ...

commodities and production areas and2. Check Your Water Quality. ...
seasons. As a product moves in the
postharvest chain, PHLs may occur from3. Check Your Water
a number of causes, such as improper Temperature. ...
handling or biodeterioration by 4. Avoid Injury. ...
microorganisms, insects, rodents or 5. Keep Your Produce Cool. ...
birds.
6. Proper Storage.
Table 1. Post harvest losses of rice in the Philippines (De Padua, 1975)
OPERATION RANGE OF LOSES (%)
Harvesting 1-3
Hauling 2-7
Threshing 2-6
Drying 1-5
Storing 2-6
Milling 2-10
TOTAL
REFERENCES:
Carnegie, A.B, Padilla, E.D, Hodge, R. Laboratory Manual for DAT-BAT, Isabela State
University, pp 72-75.
Panday, R.K. 1987. Harvesting cowpea on Rice Land. Farmer’s Primer on growing
cowpea on rice land, IRRI, Los Banos, Lagna, Philippines. Pp.120-122
PCARRD 1990. Harvesting Corn. The Philippine Recommend for Corn Post Production
Operations. Los Banos, Laguna, Philippines

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KALINGA STATE UNIVERSITY

Group No. _________ Laboratory activity no. 1

Crop: Legumes Post harvest handling

carrots Transport carrots carefully - avoid excessive bouncing and

Note: If there is no actual practice in this activity it is suggested that there be a

After completion of the activities, answer the following:

6. Name some important determinants of marketability of crops

Post Harvest Loss How to Avoid or Lessen

Postharvest losses vary greatly among 1. Assess Maturity. ...

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