script for television-based instruction

1. DATE OF SHOOTING:
SUBJECT: TLE 10 (AFA-HORTICULTURE)
TITLE/SLUG: HARVESTING VEGETABLE CROPS
LESSON 2: HARVESTING CROPS
LESSON OUTCOME 5.3 PERFORM HARVESTING USING APPROPRIATE MATERIALS,
TOOLS AND EQUIPMENT
LESSON CODE: TLE_AFHC10PV-IVj-5
OBJECTIVES:
1. IDENTIFYTHE ACTIVITIES PRIORTO HARVESTING
2. PREPARE TOOLS AND MATERIALS IN HARVESTING VEGETABLE CROPS
3. EXPLAIN THE PRINCIPLES OF TLC
4. FOLLOWTHE GOOD PRACTICES DURING HARVESTING VEGETABLE CROPS
5. DIFFERENTIATETHE METHODS OF HARVESTING
6. ENUMERATE THE WAYS IN REDUCING DAMAGE TO PRODUCE
TRT: 15 MINS
VIDEO AUDIO
ON CAM: TEACHER LEMZ
GRPX:
*NAA SA CENTER SI TALENT
*BACKGROUND IS VEGETABLE PRODUCE
OH, HI THERE,MGA KA-TECHNO! WHAT’S UP?
ARE YOU UP FOR ANOTHER AMAZING
ADVENTURE? WELL, TODAY IS ANOTHER DAY
FOR US TO ENGAGE OURSELVES WITH ANOTHER
FUNFILLED LEARNINGACTIVITIES.
WELCOME TO OUR SHOW!
THIS IS SIR LEMUEL, YOUR TEACHER FOR TODAY
WHO WILL BE PROVIDINGYOU WITH A DOSE OF
FARMING SKILLS AND AGRICULTURAL
LEARNING.
(ENGAGE)
WHOLE BODY SHOT
*CHIME SOUND EFFECTS
(ON CAM)
* TODAY,WE WILL BE LEARNINGABOUT
STORINGPLANTS AND MATERIALS.
(SURPRISE MUSIC)
*SO, MAKE SURE TO NEVER LEAVE YOUR SIGHT
ON YOUR SCREENS AS I UNFOLD TO YOU OUR
LESSON FOR TODAY.

2. OFF CAM
*BUT BEFORE THAT, LET’S HAVE A PRETEST TO
CHECK YOUR PRIOR KNOWLEDGE ABOUTTHE
TOPIC. YOU CAN GET A PIECE OF PAPER THERE
AND RIGHT DOWN THE LETTER OF YOUR CHOICE.
AFTER EACH QUESTION,YOU ARE GIVEN 5
SECONDS TO ANSWER
*ARE YOU READY? LET’S BEGIN!
1. TIME OF HARVESTINGVEGETABLE 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
(5 SECONDS TIMER)
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
(5 SECONDS TIMER)
3. WHICH OF THE FOLLOWINGTOOLS IS NOT
APPROPRIATE IN HARVESTINGVEGETABLES?
A. AXE
B. PRUNINGSHEARS

3. C. SCISSOR
D. KNIFE
(5 SECONDS TIMER)
4. WHAT SHOULD YOU DO TO AVOIDDAMAGES
DURINGHARVESTING?
A. OBSERVE AND APPLYTHE PRINCIPLES OF TLC
B. HARVEST ANY TIME OF THE DAY
C. PLACE THE PRODUCE ANYWHERE IN THE AREA
D. USE COLLECTINGBASKETS WITHOUT LINERS
(5 SECONDS TIMER)
5. TO ENSURE THE QUALITY OF THE PRODUCE,
ONE MUST BE TRAINED ON PROPER WAYS OF
HARVESTINGVEGETABLE CROPS. WHAT MUST BE
AVOIDED TO ATTAIN QUALITYHARVESTS?
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
(5 SECONDS TIMER)
NOW LET’S CHECK YOUR ANSWERS.
1. A
2. B
3. A
4. A
5. B
*WHO GOT PERFECT? ANYONE? NOBODY? DON’T
WORRY! THIS IS JUST A PRETEST. I’M SURE
YOU’LL GET PERFECT AFTER THIS LESSON.
(EXPLORE)
(TEACHER LEMZ IS ON CAM)
(ON CAM)

4. PRESENT VIDEO OF BAHAY KUBO.
ON CAM
INFOGRAPHICS SA QUESTIONS
*NOW HOW ABOUT YOU SINGALONGWITH ME IN
THE TUNE OF BAHAY KUBO.
(PRESENT VIDEO)
(AFTER THE VIDEO)
1. HOW MANY CROPS ARE MENTIONEDIN THE
SONG?
*YES, THERE ARE 18 FRUITS AND VEGETABLES.
2. WHAT VEGETABLE CROPS DO YOU HAVE IN
YOUR GARDEN?
*WOW! WELL IN MY GARDEN I HAVE SOME
EGGPLANTS, OKRA,AND MALUNGGAY.
3. DO YOU KNOW HOW TO HARVEST YOUR
VEGETABLES PROPERLY?
*HMMM! IT’S A TRICKY TASK BUT WE ALL CAN
LEARN IT.
4. SO, WHAT ARE YOUR PREPARATIONS BEFORE
HARVESTING?
*YES, USUALLY WE JUST GET A KNIFE AND A
PLASTIC BAGTO HARVEST CROPS.
*BUT WHAT COULD BE THE PROPER WAYS TO
HARVEST VEGETABLE CROPS?
(EXPLAIN)
OFF CAM
INFOGRAPHICS SA MGA IMPORTANT
DETAILS LANG
(MID SHOT)
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

5. HARVEST CAN PROVIDE ENTRY POINTS FOR
PATHOGENS CAUSING DECAY. THOSE INVOLVED
IN HARVESTINGMUST 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 OROVER-
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. CHECKIF 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,PACKAGINGAND OTHER
MATERIALS USED IN HARVESTING.
HARVESTING TOOLS AND MATERIALS
 PRINCIPLES OF TLC

6. OFF CAM
INFOGRAPHICS
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 ENSURETHEQUALITYOF THEPRODUCE
TO REDUCE LOSSES
 IMPORTANCE OF STACKING AND
STORING VEGETABLE CROPS IN A COOL
AND DRY PLACE ESPECIALLY UNDER
UNCERTAIN WEATHER CONDITIONS
TO MAINTAIN THE FRESHNESS OF THE
PRODUCE
TO PROLONG THE SHELF LIFE OF
HARVESTED VEGETABLE CROPS
 GOOD PRACTICES DURING HARVESTING
1. CONTAINERS USED FOR COLLECTINGPRODUCE
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

7. PHYSIOLOGICAL ACTIVITY OF FRUITS IS
LOW.
PRODUCEMUSTNOTBEHARVESTEDWHEN
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
HARVESTINGPRODUCE.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 INJURYDUE TO HARVESTING
AND HANDLINGERRORS. 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.

8. 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.
(ELABORATE)
ON CAM
MID BODY (NAAY WORD CLOUDWHILE
GAFLASH ANG MGA QUESTIONS)
OFF CAM
PRESENT THIS SAMPLE OF PRODUCTION
RECORD
ON CAM
MID BODY ON CAM SI TALENT EVERY
AFTER 10 SECONDS TO EXPLAIN THE
ANSWER.
BACKGROUND SHOULD BE A FARM IN THE
COMMUNITY UNYA NAY MGA GA HARVEST
* THERE YOU GO MGA KA TECHNO. WE HAD JUST
EXPLORED AND TALKED ABOUT THE PROPER
WAYS OF HARVESTINGVEGETABLE CROPS
*NOW LET US ELABORATE IT MORE BY LEARNING
ABOUT PRODUCTION RECORD ANDANSWER
SOME QUESTIONS.
* THIS RECORD DETERMINES THE ANNUAL
PROFITABILITY OF A FARM ENTERPRISE. IT LISTS
THE DIFFERENT CROPS GROWN IN THE FARM
DURINGTHE WHOLE YEAR,
*THE AMOUNT SPENT FOR THE PRODUCTION,THE
TOTAL SALES, THE REMAININGSTOCK,AND THE
NET INCOME. THIS RECORD SUMMARIZES THE
PERFORMANCE OF THE FARM IN EACH YEAR.
* IT CAN BE USED BY THE FARMER IN
DETERMININGWHICH CROP IS PERFORMING
WELL OR WHICH IS NOT.
*IT COULD BE THE BASIS OF THE FARMER IN
DECIDINGWHAT CROP HAS TO BE MAINTAINED
OR WHICH ONE IS SUPPOSED TO BE CHANGED.
(SHOW SAMPLE PRODUCTION RECORD
1. WHAT ARE THE IMPORTANT INFORMATION
ENTERED INTO A PRODUCTION REPORT?
*YOU ARE CORRECT! CROPPINGSEASON,
DESCRIPTION OF THE COMMODITY,COST OF
PRODUCTIONTOTAL SALES, REMAININGSTOCK,
AND NET INCOME.
2. WHY IS IT NECESSARY ESPECIALLY DURING
HARVEST?
*YOU’VE GOT A POINT! IT IS IMPORTANT TO
EVALUATE AND ASSESS THE EFFECTIVITY OF
FARM PRACTICES DONE IN THE FARM.
*BRAVO!

9. *YOU HAVE GIVEN YOUR VIEWS AND OPINIONS
ABOUT THESE QUESTIONS AND I SHOULD SAY
…WELL DONE!
(ASSESSMENT)
(EVALUATE)
(EVALUATE)
INFOGRAPHICS
THE BACKGROUND IS FARM PRODUCE
ON CAM WHOLE BODY
* THIS TIME LET ME TEST YOUR UNDERSTANDING
ABOUT OUR LESSON. I WANT TO KNOW HOW FAR
YOU KNOW ABOUT THE THINGS THAT WE HAD
DISCUSSED
*READ AND UNDERSTAND THE ITEMS BEING
DESCRIBED. CHOOSE THE LETTER OF THE
ANSWER AND WRITE IT IN YOUR QUIZ
NOTEBOOK. YOU ARE GIVEN 5 SECONDS TO
ANSWER AFTER EACH QUESTION.
1. WHICH OF THE FOLLOWINGTOOLS IS NOT
APPROPRIATE IN HARVESTINGVEGETABLES?
A. AXE
B. PRUNINGSHEARS
C. SCISSORS
D. KNIFE
(5 SECONDS TIMER)
2. WHAT SHOULD YOU DO TO AVOIDDAMAGES
DURINGHARVESTING?
A. OBSERVE AND APPLYTHE PRINCIPLES OF TLC
B. HARVEST ANY TIME OF THE DAY
C. PLACE THE PRODUCE ANYWHERE IN THE AREA
D. USE COLLECTINGBASKETS WITHOUT LINERS
(5 SECONDS TIMER)
3. WHY DO YOU HARVEST VEGETABLE CROPS AT
PROPER STAGE OF MATURITY?
A. TO REDUCE LOSSES
B. TO ENSURE QUALITY OF THE PRODUCE

10. ON CAM
C. TO AVOID DAMAGES TO THE PRODUCE
D. TO SAVE TIME AND EFFORT
(5 SECONDS TIMER)
4. TIME OF HARVESTINGVEGETABLE CROPS AT
PROPER STAGE OF MATURITY IS ESSENTIAL TO
THE PRODUCTION.WHICH OF THE FOLLOWINGIS
NOT A PREPARATIONBEFORE 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 SECONDS TIMER)
5. WHAT IS THE IMPORTANCE OF STACKINGAND
STORINGVEGETABLES 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
(5 SECONDS TIMER)
NOW LET’S CHECK YOU ANSWERS!
(SHOW CORRECT ANSWERS ON THE SCREEN)
1. A
2. A
3. B
4. D
5. A

11. (FUN MUSIC FOR 3 SECONDS,THEN VOLUME
DOWN WHEN TALENT TALKS)
*YEHEY! WE MADE IT GUYS! (CLAP!)
*YOU DID GREAT IN ALL THE ACTIVITIES! IT
ONLY SHOWS THAT YOU REALLY ARE PAYING
ATTENTION.
(CONTINUE FUN MUSIC FOR 3 SECONDS)
LEARNINGENABLEMENT
INFOGRAPHIC
*NOW, IT’S HARVEST TIME! VISIT YOUR GARDEN
AND HARVEST YOUR VEGETABLE CROPS.
OBSERVE THE FOLLOWING:
PRINCIPLES OF TLC DURINGHARVESTING
USE APPROPRIATE TOOLS IN HARVESTING
USE BASKETS/CRATES WITH LINERS
CONSIDER THE TIME OF THE DAY OF
HARVEST
ASK SOMEBODY TO TAKE PICTURES OF
YOU WHILE HARVESTINGAND PHOTOS OF
YOUR HARVESTED CROPS AS WELL.
SUBMIT THEM TO YOUR TLE TEACHER.
ON CAM
WHOLE BODY/MID SHOT
* THANK YOU FOR YOUR ACTIVE PARTICIPATION
MGA KA TECHNO!
*I DO HOPE THAT YOU ENJOYED OUR EPISODE
FOR TODAY. MAY YOU ALL BE SAFE IN YOUR
HOMES AND BE SURE TO WATCH OUT FOR OUR
NEXT LESSON!
THANKS FOR WATCHING,THIS IS YOUR
“TEACHER LEMZ”, SAYING YOU REAP WHAT YOU
SOW! SEE YOU NEXT TIME, MGA KATECHNO!
REFERENCES:
AFA – Horticulture Curriculum Guide for Grade 7 - 10
CBLM of Tech-Voc Schools. Practice proper Ways of Harvesting. In: Produce Vegetable Crops.
http://cms.cnr.edu.bt/cms/postharvest/%3FTTopics_4_. Retrieved March 3, 2014

12. Prepared by:
HENJEL B. PERALES
Scriptwriter
Ireneo V. Diamante NHS
District of Tuburan II
Division of Cebu Province