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Grade 6 Module

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Dexee Giel Canoy
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37 views

Grade 6 Module

Uploaded by

Dexee Giel Canoy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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What’s New:

Look at the pictures. These fruits are found in our locality. As you can see,
they are appealing to our eyes. Why do you think so? Today, you will learn
on how to apply the scientific knowledge and skills in identifying fruits and
seedlings which are ready for sale.

There are different knowledge and skills in identifying fruits and seedlings
ready
for sale. Read and study them carefully.
1. Ripeness – is a process in fruits that causes them to become more
palatable.
In general, fruit becomes sweeter, less green and softer as it ripens.
Example: guava, banana, mango, papaya
2. Physiological maturity – refers to the attainment of final stage of
biological
function by a plant part as a whole. It is the stage of development of any
plant
organ at its maximum size and growth.
Example: okra, eggplant, ampalaya, string beans, sponge gourd
3. Organoleptic Quality – this can be described by a set of attributes
including
fruit appearance, taste, aroma, and texture. Taste is analyzed through
sweetness and sourness and aroma was analyzed through overall aroma.
Texture is
characterized by firmness, juiciness, and difficulty to swallow the skin.
Example: tomato, durian
4. Coloring - Color is taken as a reliable indicator of ripeness but external
color
does not always give an accurate account of fruit maturity when viewed by a
naked eye. It also protects against the possibility of premature degradation
of
the fruit before it reaches the point of delivery.
Example: santol / mango
5. Commercial maturity – The stage of development when a plant part
possesses the necessary characteristics for use by the consumers.
Example: melon, squash
ASSESSMENT:
Direction: Identify which scientific knowledge is applied to the following
fruits/
seedling ready for sale. Write R- for ripeness, PM -for physiological maturity,
C- for coloring, OQ- for organoleptic quality and CM-for commercial maturity.
1. Santol- 6. Guava-
2. duhat- 7. Watermelon-
3. okra- 8. Guyabano-
4. mango- 9. squash-
5. banana- 10. eggplant-

Name: _________________________________________ Section:


______________
Pretest
Instructions: Look at the pictures of the different fruits carefully. Put a check
(/) on the
corresponding blank beside each picture if the fruit is ready for harvest and
sale and
cross (x) if not.

_______1. ______6.

______2. ______7.

______3.

______8.

_______4.

______9.
_______5.

______10.

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