INDIGENOUS MICROORGANISMS (IMO)

          We conduct an experiment about the indigenous microorganism we used the rice and put it in a container and we place it near the bamboo trees and the after 7 days of burying  . We weigh it and add muscovado and molasses in equal proportion and put it again in the container . Another 7 days was past and the mixture was already mature . As I’ved learned the indigenous microorganism that we made is used in enhancing the microbial activity in the soil , It also act as the soil sterilizer by outnumbering pathogens with benificial bacteria .  These IMO are the growth and health promoter through the presence of diversified microorganisms in the soil , Which strengthens the plant and makes them more resistant to pest and diseases and give better yield .

          We bury the mixture near bamboo trees because there is a presence of IMO in ecosystem and these are proofs of active life . IMO found in the soil , surface of the soil , on branches , leaves and many other plant parts . IMO can be done from fields , forests floor, rice paddy , hedges , shrubs and bamboo trees . IMO for organic farm input production are usually gathered from places with high IMO  presence .

                                     INSECT PEST MANAGEMENT                                     FOR EGGPLANT

 I haved learned that eggplant is a species of nightshade commonly known in British English as aubergine and also known as melongene, garden egg, or guinea squash. It bears a fruit of the same name that is widely used in cooking, most notably as an important ingredient in dishes such genus Solanum , it is related to both the tomato and the potato. It was originally domesticated in India and Bangladesh from the wild nightshade, the thorn or bitter apple . There are major insect pest of eggplant in Asia .The fruit and shoot borer (Leucinodesorbonalis). This insect can cause serious damage especially during the fruiting andharvesting stage. Other pests such as Epilachna beetle, red spider mite, and red ant canbe important locally. There are different strategies that can control the  pests to your eggplant.Biological control of the fruit and shoot borer may include use (or

conservation) of indigenous parasitoids such as Trathala sp. and release of Trichogrammasp. Other eggplant insect pests also have natural enemies that may greatly reduce pestpopulations if fields are unsprayed with pesticides.Several cultural practices such as weed removal, removing infested plant material, use oftrap crops, flooding the field (in dry season), and hand-removal of egg-masses and larvaecan provide additional insect control. For most eggplant insect pests, insecticide use is not effective or economically justified and may in some cases (e.g. red spider mite, whitefly)even aggravate pest problems.

the insect

                                                     

                                THE INSECT

As part of our subject we draw the different parts of the body of an insect . The study of insect is called Entomology .Insect are the most numerous animals on earth 97% of insect are benificial to man Insects (from Latin insectum, a calque of Greek ἔντομον [éntomon], "cut into sections") are aclass of invertebrates within the arthropod phylum that have a chitinous exoskeleton, a three-part body (head, thorax and abdomen), three pairs of jointed legs, compound eyes and one pair of antennae. They are among the most diverse groups of animals on the planet, including more than a million described species and representing more than half of all known living organisms. The number of extant species is estimated at between six and ten million, and potentially represent over 90% of the differing animal life forms on Earth. Insects may be found in nearly all environments, although only a small number of species reside in the oceans, a habitat dominated by another arthropod group, crustaceans.

The life cycles of insects vary but most insects hatch from eggs. Insect growth is constrained by the inelastic exoskeleton and development involves a series of molts. The immature stages can differ from the adults in structure, habit and habitat, and can include a passivepupal stage in those groups that undergo complete metamorphosis. Insects that undergoincomplete metamorphosis lack a pupal stage and adults develop through a series ofnymphal stages. The higher level relationship of the hexapoda is unclear. Fossilized insects of enormous size have been found from the Paleozoic Era, including giant dragonflies with wingspans of 55 to 70 cm (22–28 in). The most diverse insect groups appear to havecoevolved with flowering plants.

Adult insects typically move about by walking, flying, or sometimes swimming. As it allows for rapid yet stable movement, many insects adopt a tripedal gait in which they walk with their legs touching the ground in alternating triangles. Insects are the only invertebrates to have evolved flight. Many insects spend at least part of their lives under water, with larvaladaptations that include gills, and some adult insects are aquatic and have adaptations for swimming. Some species, such as water striders, are capable of walking on the surface of water. Insects are mostly solitary, but some, such as certain bees, ants and termites, are social and live in large, well-organized colonies. Some insects, such as earwigs, show maternal care, guarding their eggs and young. Insects can communicate with each other in a variety of ways. Male moths can sense the pheromones of female moths over great distances. Other species communicate with sounds: crickets stridulate, or rub their wings together, to attract a mate and repel other males. Lampyridae in the beetle order Coleopteracommunicate with light.

Humans regard certain insects as pests, and attempt to control them using insecticides and a host of other techniques. Some insects damage crops by feeding on sap, leaves or fruits. A few parasitic species are pathogenic. Some insects perform complex ecological roles; blow-flies, for example, help consume carrion but also spread diseases. lnsect pollinators are essential to the life-cycle of many flowering plant species on which most organisms, including humans, are at least partly dependent; without them, the terrestrial portion of the biosphere (including humans) would be devastated. Many other insects are considered ecologically beneficial as predators and a few provide direct economic benefit. Silkworms and bees have been used extensively by humans for the production of silk and honey, respectively. In some cultures, the larvae or adults of certain insects are a food-source for humans.

        There are the one who transmit disease to human , animals and plants . Compete with humans and other animals for food . There are feeders on crops and ornamental plants . I’ved learned that despite of there negative effects there are important in our ecosystem . These insects are the pollination agents of most fruit and vegetables . They serve as food for fish, bird ,animals and man . They destroy dangerous insect  . They provide useful food and materials for man like wax,honey, silk and other products . They assist in the decomposition and recycling of organic matter; dead plants and animals .  Insect are balancing our ecosystem , without these insect our ecosystem will be unbalance and will lead to deterioration of our environment .

 Insect are identify by the documented evidence obtained from classification to order, Life cycle , damage cause and their habitat . They are  classify based on the standard classifiacation system ,Anthropods, three distinct body regions :the head, thorax and abdomen .

LEARN HOW TO MAKE SKINLESS LONGGANISA

Ingredients:
1/2 kg Ground meat
1 tbsp Salt
50 grams Sugar brown
1/8 tsp MSG
1/8 tsp Prague Powder
1/2 tsp Black Pepper ground
1 head garlic minced (10g)
1 tbsp Anisado Wine
2 tbsp Cornstarch
1/4 cup pineapple juice
 for packaging you need plastic labo .

 INGREDIENTS :

1. Place 1 tbsp Salt, 50 grams brown Sugar, 1/8 tsp MSG, 1/8 tsp Prague Powder, 1/2 tsp Black Pepper ground into a mixing bowl. Mix the ingredients until they are well combined.

2. Add 1 tbsp Anisado Wine and mix thoroughly until it becomes liquid.
3. Place the Ground meat and mix it with your hands.
4. Add 10 grams of minced Garlic and mix.
5. Add 1/4 cup of pineapple juice and mix well.
6. Add 2 tbsp cornstarch and mix until they are well combined. I find it best to use my hands because i can manage all the ingredients into the meat thoroughly.
7. Spoon 2-3 tbsp of pork mixture and wrap it in plastic wrapper provided.

           After these procedures place it inside the refrigerator for 2-3 days for curing and you have now your skinless longganisa.

THE CULINARY HERBS

I learned that herbs like thyme and chervil can be used to the kitchen  , it is called as culinary herbs. Culinary herbs are the fresh or dried leaves of herbaceous plants that are used as a food flavoring. There are literally hundreds of plants that can be grown for this purpose. Some of the more popular commercially grown herbs include cilantro (Coriandrum sativum), chives (Allium schoenoprasum), dill (Anthum graveolens), French tarragon (Artemisia dracunculus), horseradish (Armoracia rusticana), mint (Mentha spp.), oregano (Origanum vulgare), parsley (Petroselinum spp.), rosemary (Rosmarinus officinalis), sage (Salvia officinalis), sweet basil (Ocimum basilicum), and thyme (Thymus vulgaris).These herbs are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring . The leaves and sometimes stems of a group of aromatic, non-woody plants used in cooking The same and additional plants are also used medicinally. Culinary herbs are used to impart aromatic quality to food either individually or in a mixture. The flavour comes from the oil stored in the leaves , which is released when the herb is crushed, chopped or heated. Particular herb suit different styles of cooking and every cuisines has its favourite herbs. We used the thyme as ingredient to our egg omelet and the chervil for our cucumber salad . The thyme is a genus of Eurasian mints with small pungent aromatic leaves , we used this as mixed ingredient to our omelet and its has aroma that gave the dish good smell . The chervil is also aromatic herbs , we used this as seasoning to our cucumber and then add mayonnaise.  I learned the different kind of culinary herbs like chervil, dill,thyme, borage , tarragon . I learned also there uses and how to make this kind of dishes .

THE FRUIT WALL AND THE STOMATES

           

          When we conduct an experiment in our PostHarvest I learned that the fruit and fruit vegetables have a fruit wall and different number of stomates . The picture above are the labanos, pinya, patola, camote , ponkan and mustard are represents  the nature of the fruit wall and the numbers of the stomates under the microscope.The fruit wall varys to the effect of the the environment on the organ and its susceptibility to mechanical change , insect and disease means if the fruit wall has damage it will lead to deterioration and entering of the microorganism. In botany, a fruit is a part of a flowering plant that derives from specific tissues of the flower, one or more ovaries, and in some cases accessory tissues. Fruits are the means by which these plants disseminate seeds. Many of them that bear edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition, respectively; in fact, humans and many animals have become dependent on fruits as a source of food.Fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. I observed that there are lot of stomates of petchay and other leafy vegetables under the compound microscope, there are different count of stomates of the different commodities  as I’ved seen . The stomates  is a pore, found in the epidermis of leaves, stems and other organs that is used to control gas exchange. Since the stomates are the main passage way for the loss of water and entry of air for respiration, Stomata, which means "mouths" in Greek, do indeed resemble tiny mouths surrounded by swollen lips. The "lips" are actually individual cells (called guard cells) that can swell up even further to close off the stomata. But why would a plant want to close off its stomata, effectively cutting it off from essential carbon dioxide? Well, plants also need water, and any time that a stoma is open, the plant loses water (along with oxygen, one of the waste products of photosynthesis). By closing the stoma when the plant has enough carbon dioxide, the plant can preserve its water and prevent itself from drying out. I conclude that more stomates the faster its deterioration .The commodity  response to its surrounding and to the method of handling depends on their morphological and anatomical features .

PERISHABLE VS. DURABLE CROPS

PERISHABLE VS. DURABLE CROPS

                  I haved learned that perishables crops is very different from the durable crops . The perishable crop are the crops that not last long it includes the vegetables and fruits . They have very high moisture content  . Fruits and vegetables  should be harvested at mature stage . They are not keep very long once harvested and they need to give proper care in order to maintain its quality and good apperance until it will reach to the consumer . One of example of it is the avocado . It not last long when you harvest it .

          The Durable crops are the crops that could last for a year. These  includes the grains , cereal  and legumes like peanut , mungbean and soybean . The moisture content of most  durable crops is brought down to a low level (14 %) , so it could last for a year . This crop can store for a long period of time .

Therefore there are some characteristic of perishable crops from durable crops. Fruits and vegetables is alive so metabolism continues until the crop deteriorates, the greater the amount of photosynthates as source of energy,the longer the postharvest life.  The perishable crops are living tissue , commodities are continuous to change .