Grade 8 Module 6 TLE

I- PRETEST
Give two importance of vegetables and fruits.
DIVINE GRACE MONTESSORI 1.

AND HIGH SCHOOL – TAYUG
2.
TAYUG, PANGASINAN
II.
TECHNOLOGY AND The Philippines, being in the tropics, has soil well suited for
LIVELIHOOD growing fruits and vegetables. Filipinos eat raw fruits and
MODULE 6 - GRADE 8 some vegetables, such as lettuce. They also use fruits and
vegetables as part of a meat or fish dish.
PRODUCTION OF
Various kinds of fruits and vegetables require various
PROCESSED FRUITS AND climatic conditions. For instance, some vegetables thrive at
VEGETABLES colder areas like cabbages, carrots, and beans. Moreover,
more vegetables are harvested during the first half of the year
Learning Objectives: because of the cool and dry weather. What follows is a table
indicating the country's seasonal fruit produce.
 Identify the various kinds of Various kinds of fruits and vegetables require various
fruits and vegetables require climatic conditions. For instance, some vegetables thrive at
colder areas like cabbages, carrots, and beans. Moreover,
various climatic conditions;
more vegetables are harvested during the first half of the year
 Identify the importance of fruit because of the cool and dry weather that follows is a table
and vegetable; indicating the country's seasonal fruit produce.
 Enumerate tips and selecting The Importance of Fruit and Vegetable Processing
and buying fruits and
The processing of fruits and vegetables have provided a
vegetables.
means of livelihood for many Filipinos, especially the
homemakers. This means of livelihood somehow improves
their quality of life and aids in the economic growth of the
This is material is a property of the school, country. Processed fruits and vegetables offer convenience in
unauthorized distribution and/or terms of availability and waste disposal. Processed fruits and
dissemination by any means is highly vegetables, such as canned tomatoes, Juicy Sagada oranges
prohibited. ore sold in La Trinidad Pineapples, and pimientos, lessen the
time Benguet. (Photograph by MSD) required in preparing a
meal because of the ready ingredients.
Because of these contributions, fruits and vegetables should
he carefully processed and/or preserved to prevent spoilage
leading to their becoming a health hazard.
1
DIVINE MONTESSORI AND HIGH SCHOOL OF TAYUG
TECHNOLOGY AND LIVELIHOOD EDUCATION
MODULE 6 - GRADE 8
PRODUCTION OF PROCESSED FRUITS AND VEGETABLES
The eating quality of fruits and vegetables do not last long, Fruits and vegetables tend to spoil easily
and eventually lose their flavor, color and nutritive value. Through processing, wastage can be
reduced for/and fruits and vegetables do not spoil and deteriorate fast but retain their best flavor,
color, texture, and nutrient content.
III. Causes of Fruit and Vegetable Spoilage

It is basic knowledge that natural foods are perishable because they are biological materials and are a
great source of all enzymes. Molds, yeasts, and bacteria are found everywhere. Food like fruits and
vegetables are exposed to such. When conditions are favorable, these spoilage agents develop and
multiply in fruits and vegetables, which manifest in changes in appearance, flavor, and texture of such
food.
Chemicals can likewise cause fruits and vegetable spoilage. The evidence of white or grayish powder,
for example, shows that vegetables have been sprayed with Banenns and mangoes ripen quickly and
chemicals and may be present around the pol ast. (Photogroph by MSD) stems of fruits and at the
leaves and stems of some vegetables like
cabbage, cauliflower, celery, and lettuce. These vegetables must be washed thoroughly before cooking
or processing Indeed, fruits and vegetables age and change in quality. From the moment they are
harvested, they go into decline. You have to know these tips in selecting fruits and vegetables for you
to make an informed decision when buying produce from the neighborhood wet market or grocery
store.
IV. Tips in Selecting and Buying Fruits
1. Buy fruits in season that are less expensive than those out of season fruits.
2.Buy fruits in the morning, if possible, when fruits are relatively fresh.
3.Try not to buy fruits in large quantities, they have high perishability.
4. Choose fruits with good color and aroma
5. Select fruits that are ripe but not bruised and soft.
6. Check the weight of the fruit; heavy fruits are known to be the best choice.
7. Fruits should be plump and fully mature; for ripe bananas and ripe mangoes, they must have yellow
skin and be sweet and juicy
8. Fruits should be heavy, aromatic, free from decay and diseases and a bit soft,
9. Citrus fruits should be fine- grained, thin-skinned, and smooth. 10. Fruits like papaya should be
free from lumps and have good shape.
11. Pineapple should be yellowish brown and heavy in relation to size.
Tips in Selecting and Buying Vegetables

2
DIVINE MONTESSORI AND HIGH SCHOOL OF TAYUG
TECHNOLOGY AND LIVELIHOOD EDUCATION
MODULE 6 - GRADE 8
PRODUCTION OF PROCESSED FRUITS AND VEGETABLES
1. Choose fresh, young, and free from decay leafy vegetables

2. Avoid dry seeds or legumes that are powdery and have holes
3. Buy vegetables that are in season.
4. Pick out vegetables that are free of bruises r dark spots.
5. Buy quality vegetables and make sure they will serve your specific purposes of buying them
6. Root crops must be free from dirt and dark spots. They must also be firm.
7. beans should be firm, clean, tender and crisp.
8. Cabbage should be hard, heads are compact, and greenish in color.
9. Carrots and cucumbers should be firm, fresh, well-shaped, and crisp.
10. Eggplants should be firm, heavy, and free from decay and unwanted marks.
11. Squash should be bright-colored and has hard skin.
V- ACTIVITY
I- Present the tips in selecting and buying fruits and vegetables by illustration or drawing.
Explain the illustration or drawing done.
II- How can you tell if a fruit or vegetable is indeed fresh? List the specific characteristics
you should consider.
III- What is chemical spoilage? How does it damage fruits and vegetables?

Grade 8 Module 6 TLE

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Grade 8 Module 6 TLE

Uploaded by

Copyright:

Available Formats

I- PRETEST

Give two importance of vegetables and fruits.

DIVINE GRACE MONTESSORI 1.

III. Causes of Fruit and Vegetable Spoilage

IV. Tips in Selecting and Buying Fruits

Tips in Selecting and Buying Vegetables

1. Choose fresh, young, and free from decay leafy vegetables

You might also like