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VEGETABLE'S UNIT
INTRODUCTION
On 8th October 2015, we were assigned to visit vegetable’s unit to carry out our agriculture prakticle. This vegetable’s unit is located on South campus which is in Taman Pertanian Universiti. This unit also near to the Bukit Ekspo and opposite to the Taman Herba. There have three types of vegetable at this unit which are green organic vegetable, green gap vegetable and fruit vegetable. This is include spinach, chili, eggplant, salad and sweet sapodilla. Facilities to packaging , storing and cleaning vegetables also available.
OBJECTIVE
This practical aims to improve student’s knowledge about the true method in harvesting vegetables. Besides, from the task that be given in this unit, student can determine how to choose the real vegetable that have been reached their timing for harvest through some characteristic. Student also can be expose about the process that must be done for the harvested vegetable. Most important, student get to improve their practical skill.
ACTIVITIES
On that morning, we were gathered to hear some explaination about that unit from the supervisor there, Pn. Hjh Maininah bt Hj Tahir. We were divided into two groups to carry out some task. There had three types of vegetable which are green organic vegetables, green gap vegetables and fruit vegetables. First group assigned to harvest green organic vegetables which are salad, spinach and mustard. Second group need to harvest fruit vegetables which are eggplant and chilli and green gap vegetables which are sweet sapodilla. we have been taught how to cultivate vegetables . For green organic vegetables, it have four stage in process of harvesting. First, this type of vegetable need to harvest together with it roots. This is important to make that vegetables stay fresh. Second, that vegetables need to be cleaned to remove the impurities which consisted of weeds, dead leaves and soil. Cleaning
process must be done due to the state of vegetable that were harvested from the ground that full with soil.The true method for this cleaning process are the shoot must be directed downwards that aims to against the grain and prevent the vegetables from fractures. Third, after cleaning process that vegetables must be stored in freezer at 10 C - 15C. This process are purpose to stop the respiration on vegetables, to give the freshner and to retain it moisture. If this process have been ignored, heat can cause the respiration on vegetable then the aging process will go smoothy. For the last, that vegetables must undergo the selection, weighing, packaging and storing process before send to the seller. Then, for the other two types of vegetables there which are green gap vegetable and fruit vegetable, they just need two stage of process. First, that vegetables must be harvest or pluck using the true method by looking for their size, colour, shape and insect attack. After that, the choosen vegetables will direct to the packaging process without undergo the cleaning process due to the state of this vegetables than are clean and not from ground. For the packaging process all types of vegetables have their own weight for one packet. Salad need150g, mustard 200g, sweet sapodilla 300g, and chili 150g per packet. This different weight represents a value in the market and it affects the price . Before returning home , we were given the opportunity to purchase these vegetables at low prices .
CONCLUSION
From this task we gained new knowledge about the technique of harvesting various type of vegetable. We also know the scientific name for each vegetables there. Then, we were exposed about the method of processing the harvested vegetables before send to the sellers so we can improve our practical skill. For improvement, hopefully this vegetables’ unit will prepare wide space for cleaning process due to the quantity of green organic vegetable that are more than other types.
