For reference only no bashing cot 2022-23.pptx

UNION NATIONAL HIGH SCHOOL
COT 1

Activity # 1 SCRAMBLED LETTERS
F Z E R I L I E R T A N P P I C L A T I O

F E R T I L I Z E R A P P L I C A T I O N

W G D I N E E

W E E D I N G

C U N L T I A T I V O

C U L T I V A T I O N

R I R I G T E A

I R R I G A T E

PSTE ADN DSASEIE CRNTOLO

PEST AND DISEASE CONTROL

DETERMINE THE MATURITY
INDICES OF VEGETABLE CROPS
• 1. determine the maturity indices of vegetable
crops;
• 2. differentiate types of maturity;
• 3. perform determining the maturity of vegetable
crops; and
• 4. recognize the value of determining the maturity
of vegetable crops

Definition of Terms
1.Maturity – the condition of a certain
crop that is ready to harvest
2.Maturity indices – the observable
indications that a crop can already be
harvested

Maturity indices
• Maturity is the stage at which a crop is
harvestable.
• Maturity index is an observable indication or sign
that a particular crop is already matured or ready
for harvest

Advantage of harvesting vegetables on a right maturity
• facilitate proper ripening,
• Sensory and nutritional quality of Produce
• distant transportation
• maximum storage life

Types of maturity
1. Physiological maturity
2. Commercial maturity

1. Physiological maturity
is a stage in the growth of a crop that marks the
beginning of aging of the tissue. It is generally
referred to as ripening. This can be seen in the
general yellowing and stooping of plants as in
potatoes.

is a stage in the development of a crop in relation to
time of harvest according to use or market demand.

Examples:
Beans maybe harvested as young pods or dried beans.
Pickling cucumbers are harvested very much younger
than the expected maturity.
In peas, there are three stages of maturity.
1. green mature pods – the product desired are the
tender pods.
2. tender seeds stage - the product desired are the
tender seeds.
3. ripened seed stage - if the product desired are the
ripened seeds which are mainly used as seeds.

Maturity indices
Color
Weight
Shape
Size
Texture
Composition

Methods of determining maturity
1. Visual Method
• Skin color. Matured fruit losses its deep green color
and develop yellow, red or purple color.
• Fruit size and shape. Some vegetables will reach a
certain size which can be used as index for optimum
time for harvest. The pods of peas and snap beans for
example will show prominent seed zones. The
presence of abscission zones between the stem and
in some fruits like tomatoes, peas and snap beans has
also been observed to become prominent at maturity

2. “Feel” Method.
This method is done mainly by touch of the fingers with
respect to firmness, crispness and sound. For example
matured cabbage heads are considerably firm when
pressed gently with the fingers.

3. Chemical analysis.
This is used mainly for fruits wherein the starch content,
sugar content, acidity and soluble solids/acid ratio are
measured. High sugar content indicates maturity, acid
content in some fruits falls with maturity, thus, low acid
contents indicates maturity.

4. Physical means
• Use of pressure tester. This is used to measure the
softness of a fruit and may also be applied to snap
beans.
• Specific gravity determination (floating method). This
is the density of mass divided by the density of water
where the density of the mass is the weight over its
volume.

5. Computation method
• Days from planting to harvesting
• Days from flowering to harvesting

LET US REMEMBER
Vegetables should be harvested at the right
stage of maturity.
Some farm crops can be harvested at any
stage after the edible portion
has reached a reasonable size.

LET US REMEMBER
Maturity indices of vegetable crops are
indications that a crop is
mature or ready for harvest in terms of:
Color
Size
Texture
Shape
Composition and weight
Firmness

LET US REMEMBER
The methods of determining maturity can be:
Visual method
“Feel” method
Chemical method
Physical method
Computation method

ACTIVITY 2 ( Group Act., Study buddy)
What method of determining maturity can you
employ on the following vegetable crops?
1. Tomatoes

2. sweet or bell pepper

3. green peas

4. eggplant

5. camote

6. cauliflower

7. Cabbage

8. Ampalaya

9. okra

10. pechay

ASSESSMENT
1-3. Give at least 3 maturity indices of a
vegetable.
4. It is a method of determining maturity
index where skin color and size and shape of
the vegetable is being checked.
5. It is a stage in the growth of a crop that
marks the beginning of aging of the tissue.

ASSIGNMENT
In your own home vegetable garden,
determine whether or not your crops
are ready for harvest. Take down
your findings. What are the proofs
that your vegetables are ready for
harvest? What method of
determining maturity can you employ
in your crops?

CONCLUDING ACTIVITY
“ Education is the most powerful weapon which you can use to
change the world” - Nelson Mandela
“ Through wisdom a house is built and by understanding it is
established by knowledge the rooms are filled with all precious
and pleasant riches” – Proverbs 24:3-4.

For reference only no bashing cot 2022-23.pptx

For reference only no bashing cot 2022-23.pptx

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