Preservation of fruits; orange, banana, tomatoes, pawpaw, pineapple, mango, cucumber etc. Agricultural Science Primary 6 First Term Lesson Notes Week 8

Subject: Agricultural Science

Class: Primary 6

Term: First Term

Week: 8

Topic: Preservation of Fruits

Sub-topic: Preserving fruits like orange, banana, tomatoes, pawpaw, pineapple, mango, cucumber, etc.

Duration: 45 minutes

Period: 3

Time: 11:00 am – 11:45 am

Previous Knowledge: Students are familiar with various types of fruits.

Learning Objectives:
1. To understand the importance of preserving fruits.
2. To learn different methods of fruit preservation.
Embedded Core Skills: Critical thinking, practical skills

Learning Materials: Fruits (orange, banana, tomatoes, pawpaw, pineapple, mango, cucumber), knife, salt, sugar, air-tight containers, drying racks, lemon juice

1. Introduction to the importance of fruit preservation.
2. Explanation of various methods such as drying, canning, freezing, and using preservatives.
3. Practical demonstration of each preservation method.

  1. It is important to preserve fruits to extend their shelf life, reduce food wastage, and ensure a supply of fruits during off-seasons.
  2. The main methods for preserving fruits include drying, canning, freezing, and using preservatives.
  3. Drying is a suitable method for preserving mangoes.
  4. To dry fruits using a drying rack, you need to slice the fruits into thin pieces and arrange them on the rack. Then, place the rack in a well-ventilated area to let the fruits dry naturally.
  5. The steps involved in canning fruits include preparing the fruits, heating them to kill bacteria, sealing them in airtight containers, and processing the containers in a boiling water bath.
  6. Freezing fruits involves cleaning, cutting, and packaging the fruits in airtight containers or freezer bags before storing them in a freezer at low temperatures.
  7. Preservatives like citric acid, ascorbic acid, and potassium sorbate can be used for fruit preservation.
  8. Lemon juice is a good preservative for some fruits because it contains citric acid, which helps prevent browning and microbial growth.
  9. Salt can be used as a preservative for fruits like olives and certain vegetables. It helps inhibit the growth of bacteria.
  10. Five fruits that can be preserved using the drying method include apples, apricots, figs, grapes, and plums.

Conclusion: Preserving fruits is a valuable practice that ensures fruit availability, reduces waste, and extends their usability. Different methods offer options for preserving various fruits according to their characteristics and desired outcomes.

Step 1: Introduction (5 minutes)
– Explain the importance of preserving fruits.
– Discuss the different methods students will learn.
Step 2: Explanation (10 minutes)
– Explain each preservation method (drying, canning, freezing, using preservatives) in detail.
– Highlight the suitability of each method for specific fruits.
Step 3: Practical Demonstration (25 minutes)
– Demonstrate how to dry fruits using a drying rack.
– Show how to can fruits using air-tight containers.
– Explain the process of freezing fruits.
– Discuss the use of preservatives like lemon juice, salt, and sugar.
Teacher’s Activities:
– Engage students in discussions.
– Conduct practical demonstrations.
– Provide clear explanations.
– Supervise and ensure safety during practical activities.
Learners Activities:
– Listen attentively.
– Ask questions for clarification.
– Participate in practical activities.
– Observe students’ active participation in practical activities.
– Evaluate their understanding of the preservation methods.
1. Why is it important to preserve fruits?
2. What are the main methods for preserving fruits?
3. Which method is suitable for preserving mangoes?
4. How do you dry fruits using a drying rack?
5. What are the steps involved in canning fruits?
6. Explain the process of freezing fruits.
7. What preservatives can be used for fruit preservation?
8. Why is lemon juice a good preservative for some fruits?
9. When is it appropriate to use salt as a preservative for fruits?
10. Can you name five fruits that can be preserved using the drying method?



1. ________ are essential to prevent fruits from spoiling.
a) Spices
b) Preservatives
c) Containers
d) Decorations

2. Drying fruits using a ________ helps preserve them.
a) Refrigerator
b) Drying rack
c) Blender
d) Juicer

3. Canning involves sealing fruits in ________ containers.
a) Air-tight
b) Open
c) Transparent
d) Paper

4. Which method of fruit preservation uses low temperatures?
a) Drying
b) Freezing
c) Canning
d) Frying

5. Adding ________ can enhance the flavor of preserved fruits.
a) Water
b) Sugar
c) Salt
d) Soil

6. Preserving fruits is important to ________ their shelf life.
a) Decrease
b) Enhance
c) Eliminate
d) Discolor

7. ________ can help preserve fruits by preventing microbial growth.
a) Cooking oil
b) Lemon juice
c) Vinegar
d) Toothpaste

8. Freezing fruits keeps them fresh by ________.
a) Removing moisture
b) Increasing temperature
c) Reducing coldness
d) Speeding up ripening

9. The drying method is especially suitable for preserving ________.
a) Citrus fruits
b) Tomatoes
c) Bananas
d) Pineapples

10. Fruits preserved in an air-tight container are protected from ________.
a) Oxygen
b) Rain
c) Sunlight
d) Fire

11. Which method of preservation involves storing fruits in sugar syrup?
a) Canning
b) Drying
c) Freezing
d) Grilling

12. ________ is used to preserve the color and texture of some fruits.
a) Salt
b) Vinegar
c) Lemon juice
d) Baking soda

13. Preservation of fruits helps to reduce ________ and food wastage.
a) Variety
b) Crop yield
c) Taste
d) Spoilage

14. Fruits are usually preserved when they are at their ________.
a) Ripest
b) Greenest
c) Heaviest
d) Wettest

15. Encouraging the preservation of fruits promotes ________ use of resources.
a) Optimal
b) Excessive
c) Unnecessary
d) Random

– Summarize the key points about fruit preservation.
– Encourage students to practice what they’ve learned at home to avoid fruit wastage.