General
Overview
This e-lesson is part of Crop Production Level 3, Learning Unit 4: Harvesting Vegetables. Learning outcome: 4.2: Apply specific techniques of harvesting specific to vegetable species and market requirements, and 4.3: Apply techniques of handling specific to vegetable species and market requirements.
Did you know that good quality vegetables make high market satisfaction?
How can you achieve this?
Introduction
Fresh vegetables are perishable and can have a short shelf life if not handled appropriately before and after harvesting. In this e-lesson, you will learn about the stages and indicators of vegetable maturity, proper harvesting techniques and postharvest handling activities in order to maintain vegetable quality, extend shelf life, and ensure high market satisfaction.
Learning Objectives
By the end of this e-lesson, you will be able to:
- Describe maturity signs of vegetables
- Perform harvesting techniques on vegetable crops
- Apply postharvest handling techniques on vegetable produce correctly