QUARTER 4

Produce Vegetable Crops

MODULE: Harvest Vegetable Crops

1. Determine maturity indices of vegetable crops

2. Harvest vegetable crops

Fruitful string beans of Bukig National Agricultural and Technical School (BNATS)

Content Standard Performance Standard

The learner demonstrates The learner independently performs
understanding on harvesting harvesting of vegetable crops based
vegetable crops. on set standards as specified in the
vegetable production manual.
Introduction

The module deals with the knowledge, skills, and attitude in

determining the maturity indices and harvesting vegetable crops.

Determining Maturity Indices of

Lesson 1 Vegetable Crops

Learning Competencies/Objectives:

1. Determine the maturity indices of vegetable crops properly.

2. Explain the importance of maturity indices.
3. Differentiate the types of maturity
 4. Identify the methods of determining the maturity indices of vegetable
crops.

Diagnostic/Pre – assessment

I. Multiple Choice: Directions: Read and understand the items being

described below. Choose the letter of the correct answer and write
it in your quiz notebook.
1. Which of the following is not an index of maturity of vegetable crops?
a. Color
b. Cracking of the skin
c. Size
d. Texture
2. Maturity is derived from a Latin word “matures” which means:
a. Ripen
b. Mature
c. Immature
d. Over mature
3. How will you determine the maturity index of bitter gourd?
a. Physical means
b. Visual method
c. Feel method
d. Calendar method
4. There are types of maturity according to purpose of the produce.
Which of the following best describes the stage in the development of
a crop in relation to time of harvest according to consumer’s demand?
a. Horticultural maturity
b. Physiological maturity
c. Commercial maturity
d. Harvest maturity
 5. What is not important in determining the maturity indices of vegetable
crops?
a. Ensure an adequate post-harvest shelf life
b. Facilitate scheduling of harvest and packing operation
c. Facilitate marketing
d. Ensures low sensory quality

II. Complete the table by writing the maturity indices and methods of
determining maturity of the listed crops below.

Vegetable Crops Maturity index Methods of determining

maturity
cabbage
Eggplant
Pechay
Ladies finger
Dishrag gourd

KNOW

Activity 1:

Do you have vegetable plants in your backyard? Have you tried

harvesting some of their fruits, flowers, or shoots? What were your bases in
harvesting them?

Go to your original groupings and pick one topic each to discuss. Be

sure to have at least five ideas to present to the class.

Topic 1 – Why harvest vegetable crops at proper maturity?

Topic 2 – Enumerate the different tools and materials commonly used in
harvesting vegetable crops?

Topic 3 – Discuss the specific maturity index of selected vegetable crops?

Topic 4 – Why practice the principles of Tender Loving Care (TLC) in

harvesting and on harvested vegetable crops?

Reading Resources and Instructional Activities

Maturity Indices

Maturity is derived from a Latin word “maturus” which means ripening.

It is that stage of fruit development, which ensures attainment of maximum
edible quality at the completion of ripening process.

Maturity indices are also referred as “maturity standards”. Signs can help in
determining maturity of vegetables crops. Knowledge in maturity indices is
vital because the market value depends upon the quality of the produce. It is
necessary to harvest vegetables at proper stage of maturity to facilitate
proper ripening, distant transportation and maximum storage life.

According to Anonymous (2007), maturity is the stage at which a crop is

harvestable. Maturity index is an observable indication or sign that a particular
crop is ready for harvest in terms of size, color, weight, texture, and shape in
some vegetable crops.

Importance of maturity indices:

• Ensure sensory quality (flavor, color, aroma, texture) and nutritional quality
• Ensure an adequate postharvest shelf life
• Facilitate scheduling of harvest and packing operations
• Facilitate marketing
Types of Maturity

1. Physiological Maturity. The stage in the

growth and development of a crop that
marks the beginning of aging of the tissue.
It is generally referred to as ripening.

2. Commercial Maturity. The stage in the

development of a crop in relation to time of
harvest according to use or market
demand. For example, most often, potatoes
are harvested even if the particular variety
planted did not reach its expected age of
maturity when the demand is high. In the case of beans, the pods can
be harvested as young pods or dried bean seeds.

In beans and peas, there are three stages of maturity as follows:

1. Tender pods – when the product desired is the tender pods (e.g.
pole and bush sitao, snap beans)
2. Tender seed stage –when the product desired is the tender seeds
(e.g. lima beans, cadios)
3. Ripened seed stage –when the product desired is the ripened
seeds which are mainly used as seeds (e.g. mungbean, cowpea).

Maturity Determination

1. Visual Methods
Skin Color. This factor
is commonly applied
 to fruits, since skin color changes as it ripens or matures.
Size. The shape of the fruit can change during maturation and
can be used as a characteristic to determine harvest maturity.
Fruit size. Some vegetables will reach a certain size, which can
be used as index for optimum time of harvest. The presence of
abscission zones between the stem and the stem end in some
fruits such as tomato, peas and beans have been observed to
become prominent at maturity.

2. Feel Method
This method is done mainly by touch of
the fingers with respect to firmness, crispiness
and sound. For example, in bottle gourd,
tomatoes, beans and peas, the matured fruits will
easily give way when a slight pressure is applied
to detach the fruits with the fingers.

3. Chemical Analysis
In this method, the acidity, starch and sugar content are
measured. High sugar content indicates maturity. Acid content in some
fruits falls with maturity, thus, low acid content indicates maturity.

4. Physical Means
Use of pressure tester – use to measure the softness of a fruit.
Specific Gravity - in practice, the fruit or vegetable is weighed in
air divided by the weight in water gives the specific gravity. As a
fruit matures its specific gravity increases. This parameter is
rarely used to determine time of harvest, but could be used in
cases where development of a suitable sampling technique is
possible.
 5. Computation Method
Days from flowering to harvesting
Days from planting to harvesting

Maturity Indices of Vegetable Crops

Maturity is the attainment of the particular size or stage after which ripening
takes place. The quality of the produce cannot be improved but it can be
presented when harvesting is done at proper stage of maturity.

Table 12. Maturity indices of some vegetable crops based from Bautista
(1977).

Crop Maturity Indices

Okra  Reached desirable size and the tips of
which can be snapped readily.
Tomato  Pulp surrounding the seeds is jelly-like,
seeds slip away from the knife
 For long-distance shipment, it is
harvested at mature green stage
 The ripe stage indicates that most of the
surface is pink or red and firm
Eggplant, Ampalaya,  Immature (over mature if color dulls or
Chayote changes and seeds are tough)
Upo, Patola  Immature (over mature if thumbnail
cannot penetrate flesh readily)
Cowpea, sitao, snap  Well – filled pods that snap readily
bean, batao, sweet
pea, winged bean
Sweet pepper  Deep green color turning dull green or red
Sweet corn  Exudes milky sap when thumbnail
penetrate kernel
Lettuce,Pechay,  Big enough but before flowering unless
Mustard flowers are desired
 Cabbage  Head compact (over mature if head
cracks)
Celery  Big enough but before it becomes pithy
Radish, Carrot  Large enough and crispy ( over mature if
pithy)
Potato, Onion, Garlic  Tops begin to dry and topple down
Yam bean, Ginger  Large enough ( over mature if tough and
fibrous)
Cauliflower, Brocolli  Curd is compact: absence of florets ( over
mature if florets are opened)

PROCESS

Activity 2

Make a list of vegetables that are present in your garden. Write down the
specific maturity index of each crop.
 REFLECT AND UNDERSTAND

Activity 3

Just select one from the activities listed below

1. Write a slogan pertaining to maturity index of specific vegetable

crop. Put your slogan in a short coupon bond. Share your output in
the class.
2. Make a poster of an ideal vegetable garden where maturity indices
of selected vegetable crops can be observed. Use one-half of a
white cartolina.

TRANSFER

Activity 4

Proceed to the school vegetable area and determine the specific maturity
index of the vegetables grown in the area. Ask them whether the fruits or the
crops are ready to harvest. List down the crops/vegetables ready for
harvesting and opposite each crop indicate its maturity index. Prepare a table
for this activity.
 Summative assessment

A. Multiple Choice. Directions: Let us find out how much you already
know. Read and understand the items being described below. Choose
the letter of the correct answer and write it in your quiz notebook.
1. Which of the following is not an index of maturity of vegetable crops?
a. Color
b. Cracking of the skin
c. Size
d. Texture
2. Maturity is derived from a Latin word ‘Maturus’ which means
a. Ripen
b. Mature
c. Immature
d. Over mature
3. How will you determine the maturity index of a bitter gourd?
a. Physical means
b. Visual measure
c. Feel method
d. Calendar method
4. There are types of maturity according to purpose of the produce.
Which of the following best describes the stage in the development of
a crop in relation to time of harvest according to consumer’s
demand?
a. Horticultural maturity
b. Physiological maturity
c. Commercial maturity
d. Harvest maturity
 5. What is the importance of determining the maturity indices of
vegetable crops?
a. Ensure an adequate post-harvest shelf life
b. Facilitate scheduling of harvest and packing operation
c. Facilitate marketing
d. Ensures low sensory quality

II. Complete the table by writing the maturity indices and methods of
determining maturity of the listed crops below.

Vegetable Crops Maturity index Methods of determining

maturity
cabbage
Eggplant
Pechay
Ladies finger
Dishrag gourd

Summary/Feedback

Timeliness in harvesting crops is important especially in managing

perishable farm crops. Securing prime quality and avoiding loss demand
promptness. A single day’s delay during hot weather may result in serious
deterioration of vegetables. Delay in harvesting may also lessen the yield of
grains and leguminous crops because it allows greater chances for
destruction due to shattering of pods and rotting of grains brought about by
attacks of insect pests, diseases, rain and humans.
QUARTER 4
Produce Vegetable Crops

MODULE: Harvest Vegetable Crops

Courtesy of theBukig National Agricultural and Technical School (BNATS)

Content Standards Performance Standard

The learner demonstrates The learner independently
understanding on proper ways of harvests vegetable crops
harvesting vegetable crops. according to standard
procedures.

Lesson 2 Harvesting Vegetable Crops

Introduction

The lesson deals with the knowledge, skills and attitude in proper
harvesting of vegetable crops. It also includes principles of TLC, good
practices during harvesting, methods of harvesting and ways in reducing
damage to produce.
Learning Competencies/Objectives:

1. Identify the activities prior to harvesting

2. Prepare tools and materials in harvesting vegetable crops
3. Explain the principles of TLC
4. Follow the good practices during harvesting vegetable crops
5. Differentiate the methods of harvesting
6. Enumerate the ways in reducing damage to produce

Diagnostic/Pre – assessment

A. Multiple Choice: Directions: Let us find out how much you already
know. Read and understand the items being described below.
Choose the letter of the correct answer and write it in your quiz
notebook.
1. Time of harvesting vegetable crops at proper stage of maturity is
essential to the production. Which of the following preparations shall
be done before harvesting?
a. Check if there are crops ready for harvest
b. Prepare tools and materials needed in harvesting
c. Construct a temporary shed to stack harvests
d. Inform neighbors when to harvest
2. Why do you harvest vegetable crops at proper stage of maturity?
a. To reduce losses
b. To ensure quality of the produce
c. To avoid damage to the produce
d. To save time and effort
3. Which of the following tools is not appropriate in harvesting
vegetables?
a. axe
 b. Pruning shears
c. Scissor
d. Knife
4. What should you do to avoid damages during harvesting?
a. Observe and apply the principles of TLC
b. Harvest any time of the day
c. Place the produce anywhere in the area
d. Use collecting baskets without liners
5. 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?
a. Use appropriate tools for harvesting
b. Use baskets or crates without liners
c. Use personal protective equipment while harvesting
d. Use temporary shed to stack the harvests

II. Enumerate the principles of Tender Loving Care (TLC)?

1.
2.
3.
4.
5.
 KNOW

Activity 1:

Sing our folk song “Bahay Kubo”. How many vegetable crops are mentioned
in the song? What vegetable crops do you have in your garden? Do you know
how to harvest your vegetables properly? What are your preparations before
harvesting?

Group dynamics – Snake Ladder

Group Dynamics “Snake Ladder”

 How did you find the activity?

 How did you feel winning the game?
 (For losers) Why do you think you lose in the game? What
difficulties did you encounter?

Show pictures of harvesting operations in vegetable production. Let

the students describe these operations. Allow them also to share their
experiences in this aspect.

Ask the students what vegetable crops they have in their garden. Do
you know how to harvest your vegetables properly? What are your
preparations before harvesting?
Reading Resources and Instructional Activities

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.
 Table 13. Harvesting Tools and Materials
Tools Materials
Pruning shears Collecting baskets with liners (e.g. newspaper,
banana leaves, rice hay)
Knife Plastic crates with liners
Scissors Wooden crates with liners
Corrugated boxes

Plastic roll bags

Perforated plastic bags

Principles of TLC

Produce/vegetables are living organisms

Handle harvests with extra care
Do not toss the fruits
Gently lay down the harvests
Do not step on the piled produce
Do not make the pile too high to avoid heat up

Importance of Harvesting at Proper stage of Maturity

To ensure the quality of the produce

To reduce losses

Importance of Stacking and Storing Vegetable Crops in a Cool and Dry

Place

To maintain the freshness of the produce

To prolong the shelf life of harvested vegetable crops

Good Practices during Harvesting

1. Containers used for collecting produce

 must be smooth (use of liners)
must be cleaned
must not be overfilled
2. Harvested produce
must not come into contact with oil, chemicals and dirty
surfaces
must not be dropped
must be gently transferred to collecting baskets and protect
from sun or rain until such time it can be transported to
target markets
3. Cuts and bruises must be avoided during harvesting operations
Time of harvest. The time of the day and the prevailing weather
conditions can influence produce quality and shelf life:
Produce must be harvested during the coolest time of the
day when the physiological activity of fruits is low.
Produce must not be harvested when wet, because it
generates heat and decays quickly.
Harvested produce must be maintained in a cool and shady
area with adequate ventilation

Methods of Harvesting Vegetable Crops

1. Manual harvesting. Manual harvesting is one of the most popular

methods of harvesting produce. To ensure the quality of the produce,
one must be trained on proper harvesting. Selective harvesting by well-
trained and experienced harvesters ensures that fruit is harvested only
at its peak ripeness.

2. Mechanical harvesting. Mechanical harvesting results in a significant

reduction in management and labor costs and can result in savings as
 high as 30-45 per cent. Mechanical harvesting is recommended for
large-scale operations where labor is not available.

Reducing Damage to Produce

To all vegetables, care should be taken to prevent injury due to harvesting

and handling errors. A crucial factor to give emphasis is during harvesting
operations. The hands of the harvest worker are the most important hands
that ever touch the product. Several management practices can reduce or
eliminate harvest injury.

 Remove protruding nails or staples and smooth the rough edges on

field containers.
 Harvest workers should not have long, sharp fingernails.
 Use care in dumping products from one container to another.
 Use padding on all impact areas when possible.
 Clean sand and all debris out of all containers.
 Do not overfill containers. Severe damage can result when stacked.
 Consider the time of the day of harvest. Many products are more turgid
in the early morning and bruise more easily.

PROCESS

Activity 2

Prepare all the necessary tools and materials used in harvesting your

vegetables. Construct a temporary shed if necessary.

 REFLECT AND UNDERSTAND

Activity 3

Make a research on ‘Production Report’. What are the important information

entered into a production report? Why is it necessary?

TRANSFER

Activity 4

It’s harvest time! This time go to your garden and harvest your vegetable

crops. Observe the following:

Principles of TLC during harvesting

Use appropriate tools in harvesting

Use baskets/crates with liners

Consider the time of the day of harvest

Present your harvested crops to your teacher

 Summative assessment

Direction: Let us find out how much have you learned. Read and understand
the items being described below. Choose the letter of the answer
and write it in your quiz notebook.

1. Which of the following tools is not appropriate in harvesting

vegetables?
a. axe
b. Pruning shears
c. Scissors
d. Knife
2. What should you do to avoid damages during harvesting?
a. Observe and apply the principles of TLC
b. Harvest any time of the day
c. Place the produce anywhere in the area
d. Use collecting baskets without liners
3. Why do you harvest vegetable crops at proper stage of maturity?
a. To reduce losses
b. To ensure quality of the produce
c. To avoid damages to the produce
d. To save time and effort
4. Time of harvesting vegetable crops at proper stage of maturity is
essential to the production. Which of the following is not a preparation
before harvesting?
a. Check if there are crops ready for harvest
b. Prepare tools and materials needed in harvesting
c. Construct a temporary shed to stack harvests
d. Inform neighbors when to harvest
 5. What is the importance of stacking and storing vegetables in a cool
and dry place?
a. Maintain the freshness of the produce
b. Shorten the shelf life of the produce
c. Increase losses
d. Protect from insect damage

II. Enumerate the principles of TLC?

1.
2.
3.

Summary/Feedback

Fresh vegetables are extremely perishable and have relatively short shelf
lives. They are living, respiring tissues that start senescing immediately at
harvest. Freshly harvested vegetables are mostly comprised of water with
most having 90 to 95% moisture content. Water loss after harvest is one of
the most serious postharvest conditions. Consequently, special effort is
required to reduce the effects of these naturally occurring processes if quality
harvested in the field will be the same at the consumer level.

Correct harvesting procedures with the use of appropriate harvesting tools,

materials, and proper time of harvest can prevent damages or contamination
of the produce.

Harvesting vegetables at proper stage of maturity is important in

attaining desirable quality.
 GLOSSARY

 Harvesting – the process of gathering or picking of harvestable parts

of a plant.
 Maturity – the condition of a certain crop that is ready to harvest
 Maturity indices – the observable indications that a crop can already
be harvested
 Packaging – technology or process to ensure adequate protection and
safe delivery of a product from the farm to the ultimate consumer.
 Perishables – food crops for which value and quality is maintained
over a short period after harvest.
 Ripening – the stage of development of a fruit when it becomes soft
and edible
 Shelf life – period of time during which is still acceptable for its
intended purpose
 Standard – the set of criteria and specifications of quality determining
the grades, described as product characteristics such as maturity,
color, cleanliness, shape, free from decay and blemished and
uniformity in size.
 Storage – process of keeping horticultural crops in a structure
designed to protect the stored products from inclement weather and
pests for a short or long period of time to await processing or
movement to other location.
 Storage life – the longest time the produce can be kept in a sound
marketable condition.
 TLC – Tender Loving Care
 References

Anon. 2007. Training Manual in Horticulture NC II. Maddela Institute of Technology.

Maddela, Quirino, Philippines.
CBLM of Tech-Voc Schools. Practice proper Ways of Harvesting. In: Produce
Vegetable Crops.

Dhatt, A.S. and Mahajan, B.V.C. 2007. Harvesting, Handling and Storage of
Horticultural Crops. Punjab Agricultural University, Ludhiana, India.
http://nsdl.niscair.res.in/bitstream/123456789/314/4/Revised%2BHarvesting,%2BHan
dling%2Band... Retrieved March 3, 2014

http://cms.cnr.edu.bt/cms/postharvest/%3FTTopics_4_. Retrieved March 3, 2014