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VEGETABLE CROPS: VOL.04. HORTICULTURE SCIENCE SERIES

Dr. T.R. Gopalakrishnan
  • Country of Origin:

  • Imprint:

    NIPA

  • eISBN:

    9789389547191

  • Binding:

    EBook

  • Number Of Pages:

    360

  • Language:

    English

  • DOI:

Individual Price: 130.79 USD 117.71 USD

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The book contains latest information on varieties and scientific crop production practices of more than 70 vegetables right from nursery to marketing. In addition to crop improvement, crop production and protection of individual vegetables, the basic principles of vegetable production, systems of classification, special systems of vegetables production including high-tech production, organic farming, hydroponics, biofertilizers are also dealt in this book. The book is oriented for undergraduate programme in agriculture and horticulture and gives a comprehensive picture on the production scenario of vegetables in the country. The students, teachers, researchers and other interested in the field of vegetable production and breeding will be immensely benefited.

0 Start Pages

Preface Vegetables are rich sources of vitamins, minerals and dietary fibre essential for functioning of human body. They are considered as protective foods as their consumption prevent many diseases. Role of vegetables as source of antioxidants in prevention of new generation diseases and delaying ageing is well recognised. Diverse climatic conditions prevailing in different parts of India offer ideal situation for cultivation of a variety of vegetable crops ranging from tropical to extreme temperate. India stands second, next to China, in area and production of vegetables in the world. The past one decade witnessed a quantum jump in production of vegetables in the country. This was achieved by cultivation of high yielding varieties including F1 hybrids, adoption of improved technologies and by bringing more area under irrigation and intensive cultivation. Vegetable science is advancing fast with development of varieties and hybrids which are high yielding, resistant to pests and diseases and suited to specific purposes and situations. Progress in the field of crop production and protection is also remarkable. This book ‘Vegetable Crops’ contains the latest information on scientific crop production practices of more than 70 vegetables right from nursery to marketing in 16 chapters. Classification of vegetables based on their cultural requirement is followed for presentation and are chaptered as Solanaceous vegetables, Cucurbit vegetables, Okra, Legume vegetables, Cole crops, Bulb crops, Root crops, Potato, Tuber crops, leaf vegetables, Salad vegetables and Perennial vegetables. Basic principles of vegetable production, systems of classification, special systems of vegetable production including high tech production, organic farming and biofertilizers are also dealt in the book. This is oriented for undergraduate and postgraduate programmes in Agriculture and Horticulture and gives a comprehensive picture on the production scenario of vegetables in the country.

 
1 Introduction

Vegetables are defined as edible herbaceous plants or parts of plants consumed as raw or after cooking and are rich in vitamins and minerals, low in calorific value and neutralize the acid substances produced during digestion of high energy foods.  Olericulture is a branch of Horticulture that deals with production, storage, processing and marketing of vegetables and has its origin when man started growing vegetables for consumption. The term Olericulture comes from Latin words holus-holeris = any kind of culinary vegetable, pot herb, and cultura = to cultivate.

1 - 8 (8 Pages)
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2 Classification of Vegetables

Quite a large number of vegetable crops are grown in the country either on a commercial scale or limited to backyards of homesteads.  A few crops have similarity while others have dissimilarity in their climatic and soil requirements, parts used, method of cultivation etc. While describing individual vegetables, there is possibility of repetition in many aspects. In order to avoid repetition, it is essential to classify or group them into different classes/groups. Different methods of classification followed in vegetables are described below: 

9 - 14 (6 Pages)
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3 Principles of Vegetable Production

Diverse soil and climatic conditions prevailing in different parts of the country offer scope for cultivation of a variety of crops in India.  Around 250 crops either cultivated or grown under natural habitat are used for vegetable purpose.  The crops and varieties vary in their soil and climatic requirements, cultivation practices, resistance to pests and diseases, quality etc. Considering the climatic conditions for growing vegetable crops and for evolving zone wise technologies and recommendations, the entire country is divided into eight agro-climatic zones under the All India Coordinated  Research Project (Vegetable Crops) as given in Table 1.

15 - 46 (32 Pages)
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4 Vegetable Gardens and Special Systems of Vegetable Farming

Vegetables are grown on a limited scale in homesteads for family use and cultivated in an extensive scale for marketing.  Depending on the purpose for which they are developed, vegetable gardens are classified into different types, viz., kitchen garden or nutrition garden, market garden, truck garden, garden for processing, garden for seed production and vegetable forcing or protected cultivation.

47 - 62 (16 Pages)
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5 Solanaceous Fruit Vegetables

The family Solanaceae consists of 85 genera, which include both tuberiferous and non-tuberiferous ones.  Brinjal (Solanum sp.), chilli (Capsicum sp.) and tomato (Lycopersicon sp.) are the major fruit vegetables under the family.  In all genera, fruit is an indehiscent berry.   A key for the identification of the above  three genera are furnished below:     A.    Anthers connivant in a cone, longer than filaments     B.    Anthers dehisce by apical pores or short slits, leaves entire, lobed or pinnatifid : Solanum     BB.    Anthers dehisce introsely by longitudinal slits, the tips empty, leaves pinnatiset : Lycopersicon     AA.    Anthers not connivant in a cone, not larger than the filaments, dehisce by lateral slits : Capsicum

63 - 102 (40 Pages)
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6 Cucurbits

Crops belonging to family Cucurbitaceae are generally known as ‘Cucurbits’. It consists of a wide range of vegetables either used for salad purpose (cucumber) or for cooking (all gourds), pickling (West Indian gherkin) or as dessert fruit (muskmelon, water melon) or candied or preserved (ash gourd).  As a group, cucurbits occupy the largest area in India and in other tropical countries. Its use is not primarily because of calories, minerals or vitamins since they are generally low to moderate in nutrients with a few exceptions like bitter gourd (rich in vitamin C- 96mg/100g), pumpkin (vitamin A 1600 IU/100g ), Kakrol (high protein  3.1g/100g,), parwal and chow chow (calcium- 531 mg and  140 mg / 100 g respectively). From the nutritional point of view, cucurbit seeds are valued for their high oil and protein contents.  Seed proteins of cucurbits are comparable to that of legumes and are richer in methionine.

103 - 160 (58 Pages)
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7 Okra

Okra is predominantly a crop of tropics and subtropics.  It occupies fifth position, next to tomato, in area under vegetables in the country with a production of 33.24 lakh metric tonnes from an area of 3.47 lakh hectares.  The crop is cultivated for its young tender fruits, used in curry and soups after cooking. It is a good source of vitamins A and B, protein and minerals. It is also an excellent source of iodine and is useful for the treatment of goitre.  Fruit is useful against genito-urinary disorders, spermetorrhoea and chronic dysentery. Fruits are also dried or frozen for use during off-season.  Dried fruit contain 13-22% edible oil and 20-24% protein and is used for refined edible oil.  Dry fruit skin and fibres are used in manufacture of paper, card board and fibres.  Root and stem are used for clearing cane juice for preparation of jaggary.

161 - 168 (8 Pages)
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8 Legume Vegetables

Peas and beans belonging to the family Fabaceae (Syn. Leguminosae) are delicious and preferred vegetables grown throughout the world. These include cool season vegetables like pea, French bean, lima bean, broad bean and tropical vegetables like cowpea, hyacinth bean, winged bean, jack bean, sword bean etc.  These are integral components of sustainable agriculture due to their ability to fix atmospheric nitrogen and to improve soil properties. Legume vegetables are rich in protein and essential amino acids and have significant role in combating malnutrition among poor people and vegetarians.

169 - 198 (30 Pages)
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9 Cole Crops

Vegetables belonging to the family Brassicaceae (Syn: Cruciferae) are known as Cole crops.  These are the most widely grown vegetables in temperate and sub-tropical zones.  The word ‘Cole’ comes from abbreviation of word ‘caulis’ meaning stem.  Cole crops are a group of highly differentiated plants originated from a wild plant Brassica oleracea var. oleracea (=B. sylvestris L.) commonly known as “Wild cliff cabbage” or “colewort”, through mutation, human selection or adaptation. Cole crops include cabbage, cauliflower, knol khol, Brussels sprouts, Chinese cabbage, sprouting broccoli, kale etc. of which cabbage and cauliflower are the most popular and widely grown.

199 - 224 (26 Pages)
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10 Bulb Crops

Bulb crops include onion, garlic, leek, shallot, welsh onion and chive all belonging to the genus Allium.  This genus was earlier included in the family Liliaceae due to its superior ovary.  It was later shifted to Amaryllidaceae as flowers are born in a bracted umbel on top of a scape.  Being the typical genus in the family Amaryllidaceae, a new separate family status was given to all the specious under Allium as Alliaceae.

225 - 242 (18 Pages)
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11 Root Crops

Radish, turnip, carrot and beet root are major root crops grown in the country.  In addition, root crops like rutabaga, parsnip, salsify, chervil and celeriac are grown in a limited scale in different areas. Though the crops belong to different families, their cultural requirements are uniform.  Common features of root crops like radish, turnip, carrot and beet root are:

243 - 258 (16 Pages)
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12 Potato

Potato is fourth major food crop after rice, wheat and maize in the world.  It produces the highest dry matter, well balanced protein and more calories/unit area and time.  Unlike other food crops, potato tubers contain vitamin-c (17 mg/100 g). It provides carbohydrates, minerals, fibre and a number of vitamin-B groups.  Potato protein is comparable to that of milk and egg.  Unlike European countries, in tropics and sub-tropics, the crop is of short duration and fits well in intensive cropping system.  It can be grown in a wide range of climatic and soil conditions and tubers are available throughout the year. Tubers can be left un-harvested in the soil for some time and are also suitable for long distance transport and storage. Several products like chips, flakes, French-fries, finger chips, granule, disc, cubes and flour are made out of potato tubers.

259 - 270 (12 Pages)
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13 Tuber Crops

Tropical tuber crops are an important group of subsistence crops in tropical and subtropical zones.  Carbohydrates synthesised and stored in the form of starch in underground tubers are used as food by millions in under-developed countries.  It is also used as raw material by many industries.  Cassava, sweet potato, Chinese potato, edible aroids like elephant foot yam, taro, tannia and yams like greater yam, lesser yam and white yam are major tuber crops  grown in India. Tuber crops are mainly grown as rainfed with minimum cost of production.  All are propagated through vegetative means and require fertile and well drained loose soil for proper root development. All roots crops require high dose of potassium for high productivity.

271 - 292 (22 Pages)
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14 Leaf Vegetables

Leaf vegetables are rich sources of provitamin-A, vitamin-C and minerals like calcium, iron etc.  They also provide roughage required in human diet.  The Indian Council of Medical Research (1984) recommended a daily intake of 100 g and 40 g of leaf vegetables in the diet of woman and man, respectively. Amaranth, beet leaf, spinach, fenugreek, cabbage etc. are the major leaf vegetables grown in the country. In addition, a number of under-utilized annual crops are also grown as leaf vegetables in specific regions. Tender stems and leaves of a number of perennial crops are rich sources of vitamins and minerals and are used for cooking.  The major annual leaf vegetables have a few features in common:

293 - 312 (20 Pages)
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15 Salad Crops

Vegetables which are consumed raw without cooking are known as salad crops.  In temperate regions, a large number of quick growing cool season crops like lettuce, celery, parsley, endive, chicory, chervil, cress, water cress etc. are consumed as raw. Only lettuce and celery are cultivated on a commercial scale in developed countries.  Growing awareness on nutritional values of raw vegetables and also health consciousness of people resulted in increased consumption of salad vegetables in tropics too.  Vegetables like onion, cucumber, tomato, carrot, radish, beet root, cabbage, capsicum, melon etc. are used as salads without cooking.

313 - 314 (2 Pages)
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16 Perennial Vegetables

Perennial vegetables live/survive in field for several years and go on yielding vegetables without much care and attention.  They are usually planted on the side of kitchen garden without much interference with tillage operations of other annual crops.  Tender leaves, shoots, fruits or tubers of a number of perennial crops are used for vegetable purpose in different agro-climatic conditions. They may be trees or shrubs as in bread fruit, jack fruit, drumstick, etc. or bushes as in colocasia or trailing plants as in yams, chow-chow and ivy gourd.

315 - 326 (12 Pages)
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17 End Pages

Bibliography Agrawal, R. L. 1980. Seed Technology. Oxford and IBH Publishing Co. Pvt. Ltd., New Delhi. Bassett, M. J. 1986. Breeding of Vegetable Crops. AVI Publications. Bhore, D.P. and Patil, S.S.D. 1978. Comparative efficiency of soil and foliar application of nitrogen on yield of leafy vegetables. J. Maharastra Agric. Univ., 3: 65. Bose, T. K. and Som, M. G. 1986. Vegetable Crops in India, Naya Prokash, Calcutta. Chadha, K. L. and Kalloo, G. 1993. Advances in Horticulture, Vol. V. Malhotra Publishing House, New Delhi. Chakravarthy, H.L.1982.Fascicles of Flora of India-I. Cucurbitaceae. Botanical Survey of India. Chaubey, C. N. 1977. Effect of delayed sowing on yield of pea (Pisum sativum L.). Indian J. Agric. Res., 11: 119-121. Chauhan, D.V. S 1981. Vegetable Production in India. Ram Prasad and Sons, Agra, India. Chiang, M.S., Chong, C., Landry, B.S. and Grete, R. 1993. Cabbage, Brassica oleraceae sub sp. capitata. (in) Genetic Improvement of Vegetable Crops (eds) G. Kalloo and Berg. Pergamon Press. p. 113-155.

 
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