Title HORT 232 PRINTED NOTES.pdf ✅

2 Karmaveer Kakasaheb Wagh Education Society’s K. K. Wagh College of Agriculture, Sarswati Nagar, Panchavati, Nashik-3 AFFLIATED TO MAHATMA PHULE KRISHI VIDYAPEETH, RAHURI (M.S.) LECTURE NOTES ON PRODUCTION TECHNOLOGY OF VEGETABLES AND FLOWERS COURSE NO. : HORT-232 Compiled by Prof. Y. L. Bhagure Assistant Professor DEPARTMENT OF HORTICULTURE
3 HORT 232 2 (1 +1) PRODUCTION TECHNOLOGY OF VEGETABLES AND FLOWERS INDEX L.No Content Page No. 1 Olericulture – definition – importance of vegetables in human nutrition and national economy – types of vegetable gardens 2-5 2 Classification of vegetables based on botany, plant part used as vegetables, life cycle, seasons of growing and methods of culture 6-7 3 &4 Tomato 8-14 5 Brinjal 15-18 6 Chilli 19-22 7 Okra 23-25 8 Cucurbits – introduction – flowering – sex expression and modification 26 9 Cucumber 27-28 10 Ridge gourd and bottle gourd 29-32 11 Snake gourd, bitter gourd and ash gourd 33-36 12 Water melon and musk melon 37-40 13 Cabbage 41-44 14 Cauliflower and knol-khol 45-49 15 Onion and garlic 50-55 16 French bean and cluster bean 56-59 17 Peas, cow pea and dolichos beans 60-65 18 Colocasia 66-67 19 Elephant foot yam and dioscorea 68-71 20 Sweet potato and tapioca 72-76 21 Carrot, radish, turnip and beetroot 77-83 22 Amaranthus, palak and gogu 84-87 23 Coccinia 88-89 24 Curry leaf and drumstick 90-94 25 Ornamental gardening - features of ornamental gardening 95-97 26 Planning of ornamental gardens – principles involved in layout of gardens 98-100 27 Types and styles of ornamental gardens 101-102 28 Rose 103-110 29 Jasmine 111-112 30 Chrysanthemum 113-118 31 Crossandra and marigold 119-124 32 Tuberose 125-126 BS Publication
4 LECTURE-1: Olericulture- Definition- Importance of vegetables in human nutrition and national economy – types of vegetable gardens Olericulture is one of the branches of Horticulture that deals with the vegetables. The word olericulture is derived from the Latin word Oleris which means pot herb and the English word culture which means cultivation. Thus olericulture means cultivation of pot herbs. However, in the present days, it is bradly used to indicate the cultivation of vegetables. The term vegetable gardening is more popular to signify olericulture in the present context. Vegetable: The term vegetable is applied to the edible herbaceous plant or plant parts thereof, which are consumed generally in the unripe stage after cooking. Importance of vegetables in human nutrition: The balanced diet contain adequate energy source, nutrients and vitamins, mineras, carbohydrates, fats, protein etc. Vegetable are the reliable source for many dietary factors. As vegetable contain many of the dietary factors like vitamins, minerals and amino acids they are considered as protective supplementary food. They produce taste, increase appetite and produce fair amount of fibres. They maintain good health and protect against degenerative diseases. They can neutralise the acids produced during digestion of proteins and fats. Nutrients which are present in vegetables vary from crop to crop. Peas and beans are enriched with proteins. Root crops like Tapioca, Sweet potato and potato are well known for carbohydrates, calcium K, Fe are the important minerals which are lacking in cereals and these are available in abundant quantities in the vegetables like peas, beans, spinach and bendi. Amaranth, cabbage, beans contain large quantity of cellulose which aid in digestion. All the leaf and fruit vegetables possess the required quantities of vitamins. BS Publication
5 S.No Dietary factors source vegetables 1 Calories sweet potato, tapioca, yam, colacasia corms, potato, Brussels Sprouts, onion and garlic, immature seeds of broad bean and peas Phaseolus lunatus (Lima bean), Pussia fada (Broad bean). 2 Proteins peas, double bean, winged bean (Psochocarpus tetragonolobus), Garlic, Brussels sprouts, cowpea, lema bean seeds, amaranthus Leaves, drumstick leaves and menthe. 3 Vitamin A (Beta carotene) Carrot, spinach, turnip green, palak, mustard green, amaranth, coriander, colacasia leaves, sweet potato, pumpkin, tomato 4 Vitamin B complex Peas, broad bean, lema bean, garlic, asparagus, colacasia and Tomato. 5 Vitamin C Turnip green, green chillies, Brussels sprouts, mustard green, Amaranth, coriander, drumstick leaves, cauliflower, knoll khol Spinach, cabbage, bitter gourd and reddish leaves. 6 Calcium curry leaves, amaranth leaves, drumstick leaves, menthi, turnip, Mustard green, coriander and palak. 7 Iron drum stick leaves and fruits, amaranth, menthi, mint, coriander, Spinach, palak and mustard green. Spinach, lettuce, cabbage 8 Roughages Amaranth and root vegetables. 9 Vegetable milk Pea pods and cabbage leaves Importance of vegetables in National economy: 1. Annually we produce about 129 million tonnes of vegetables from an area of 7.98 million ha, contributing 13.4 percentage to the world’s production. (2009 NHB Data) 2. Vegetables crops have high export potential and vegetables worth of Rs 4431 crores are being exported annually both in fresh form or processed form. APEDA is the nodal organization involved in regulation of export and import of various food products. 3. Traditional vegetables like onion, potato, bhendi, bitter gourd and chillies and non traditional vegetables like asparagus, celery, paprika, BS Publication