Dr. Rajaneesh Singh
Dr. Rajaneesh Singh is presently working as Associate Professor & Head, Department of Horticulture, Tilak Dhari Post Graduate College, Jaunpur (U.P.). He did his Graduation in Agriculture from Udai Pratap Autonomous College, Varanasi, Post Graduation in Horticulture from GBPUA&T, Pantnagar and Ph.D. in Horticulture from BHU, Varanasi. Dr. Singh has served Tilak Dhari Post Graduate College in various capacities like In-charge Garden Section, Captain in NCC, Member of the Sports Committee, Academic Counselor of IGNOU study center and Former Proctor of the college. Dr. Singh has 19 years teaching experience of horticulture. Dr. Singh has more than 62 publications to his credit (research papers 25, proceeding papers 5, conference/seminar papers 10, books 2, book chapters 10 and popular/semi scientific articles 10). He had been chairman of the organizing committee of One National Workshop. Dr. Singh qualified ICAR NET in Horticulture and Vegetable Science and received Senior Research Fellowship in ICFRE during Ph.D. programme. He is fellow of Indian Society of Vegetable Science and Indian Society of Horticulture Science. He has supervised 4 M.Sc. (Ag.) and 3 Ph.D. students as Chairman of Advisory Committee.

Dr. Bijendra Kumar Singh
Dr. Bijendra Kumar Singh is presently working as Assistant Professor, Department of Horticulture, Tilak Dhari Post Graduate College, Jaunpur (U.P.). He did his Graduation in Agriculture from VBSPU, Jaunpur, Post Graduation in Horticulture from BBAU, Lucknow and Ph.D. in Horticulture from BHU, Varanasi. He has specialization in Pomology. Dr. Singh has served Tilak Dhari Post Graduate College in various capacities like Member of Campus Greenery of college under IQAC committee and Academic Counselor of IGNOU study center. Dr. Singh has 143 publications (research papers 30, proceeding papers 3, conference/seminar papers 50, book chapters 25 and popular/semi-scientific articles 35). He had been convener of the organizing committee of One National Workshop. Dr. Singh qualified ICAR NET in Fruit Science and received University Grant Commission (UGC) fellowship during his Ph.D. He is a life member of renowned societies and journals in India. Asian PGPR Society of Sustainable Agriculture, International College of Nutrition's, Society for Advancement of Research on Pomegranate, Trends in Biotechnology & Biological Sciences, Advances in Life Sciences and Trends in Biosciences. He has supervised 4 M.Sc. (Ag.) and 3 Ph.D. students as Chairman and Member of Advisory Committee.

This book deals comprehensively in all important aspects of animal genetics and breeding, nutrition and livestock management. In this book I don’t pretend to claim credit for any original contribution on the subject rather than it should be viewed as a concise collection of various important topics. This book has been divided into 3 sections dealing with animal genetics and breeding, animal nutrition, livestock production and management, respectively.

1. 0 

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   Preface

   Undergraduate and postgraduate students of horticulture do not have any prescribed books in related to practical and laboratory exercise. The author is therefore making an attempt to meet this need. I hope that our book will helpful in standardizing subject matter for teachers, students.

   I wish to express my sincere gratitude to Prof. Anil K. Singh (BHU), all faculty members of agriculture and member of horticulture department and our undergraduate and postgraduate students of horticulture who encouraged me for preparing this manuscript

   I appreciate the efforts made by our colleague Dr. Hari Baksh, Dr. Bijendra Kumar Singh and Mr. Raj Pandey in collection of literature and compilation. We appreciate the efforts of M/S. New India Publishing Agency, New Delhi for printing the book in the nice form.

   We don't have to express our emotional feeling towards our parents, family members and relative for their encouragement and support who have been affectionate, understanding and patient during the long hours we spent on the manuscript.

2. 1 

   Universities of India

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   1. Agriculture universities in India

   A. State agriculture universities in India

   1. Acharya NG Ranga Agricultural University, Guntur, Hyderabad, Telangana
   2. Sri Venkateswara Veterinary University, Tirupati, Andhra Pradesh
   3. Assam Agricultural University, Jorhat, Assam
   4. Bihar Agricultural University, Sabour, Bhagalpur, Bihar
   5. Bihar Animal SciencesUniversity, Patna, Bihar
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   Research Institute in India

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   A. ICAR Agricultural Institutes

   • Central Agricultural Research Institute (CARI), Post Box No. 181. Andaman Nicobar & Lakshwadeep Group of Islands, Port Blair.
   • Central Arid Zone Research Institute (CAZRI), Jodhpur, (Rajasthan). Website: www.icar.org.in (Rajasthan).
   • Central Avian Research Institute (CARI), Izatnagar, (Uttar Pradesh)
   • Central Inland Fisheries Research Institute (CIFRI), Barrackpore (West Bengal). Web site: www.cifri.com.
   • Central Institute for Cotton Research (CICR), P.O. No. 225, G.P.O., Panjari, Wardha Road, Nagpur (Maharashtra).
   • Central Institute for Freshwater Aquaculture (CIFA), P.O. Kausalyaganga, Bhubaneshwar (Orissa).
4. 3 

   Journals, Magazines and Books

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   A. Research journal

   1. Haryana Journal of Horticultural Science (Quarterly)-Society of Haryana, Department of Vegetable Crops, CCS, HAU, Hisar (Haryana).
   2. Hort. Science (Annualy)-American Society for Horticultural Sciences 600, Camerun Street, Alexandria, USA
   3. Horticulture Research (Half yearly)-ScottishAcademic Press, 25, Perth Street, Edinburgh.
   4. Indian Journal of Horticulture (Quarterly)-Horticulture Society of India, Division of Fruits and Horticultural Technology, IARI, Pusa, (New Delhi).
   5. Journal of Applied Horticulture (Half yearly)-Managing Editor, Journal of Applied Horticulture, A-859, Indiranagar, Lucknow (UP).
   6. Progressive Horticulture (Quarterly)- Hill Horticulture Development Board, Horticultural Experiment and Training Centre, Chaubattia, Ranikhet, (Uttarakhand).
   7. Scientia Horticulture (Annualy)-Elsevier Science P.O. Box 945, New York,
5. 4 

   Tools and Equipments

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   Sickle: Used for cutting grass, fodder and harvesting crop. Sickle made of steel is better and lasts longer.

6. 5 

   Potting, Shifting and Filling of Pots

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   Purpose- Burnt porous clay or cement or plastic pots are commonly used for various purposes in horticulture. The pots are used in propagation or plants, cultivation of ornamental plants and flowering annuals. Growing of plants in pots in referred as pot-culture. In pot-culture, operations such as potting, shifting and filling of pots are very important. Potting refers to planting of plants in pots containing soil mixture, while shifting means removal of plants from pots and planting them again in the same or different pot. Plants growing for more than one year in the same pot need shifting. The time for potting and shifting of plants is monsoon season (July to Sept.) and during spring (Feb-March).

   Materials and Equipments-Flower pots, crocks (broken pieces of pots), potting mixture, khurpi and watering can (with fine nozzle).

7. 6 

   Orchard Planning

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   Purpose-There are several planting plans or systems which can be adopted for planting orchard. The following points need to be considered before choosing any system of planting.

   1. It should accommodate maximum number of plants per unit area.
   2. It should allow sufficient space for the development of each tree.
   3. Orchard operation such as ploughing, dusting are easy to perform.
8. 7 

   Numerical Problem on Orchard Layout

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   Problem-Prepare of a layout plan of orchard for 10 ha. area which is situated on the highway. The dimension of the orchard is 3:2. Calculate the areas under each crop which will you grow and also write their suitable variety along with their suitable diagram. Also fulfill the following information about orchard

9. 8 

   Numerical Problem on Mango Orchard

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   Problem- Prepare a layout plan for establishing on ideal mango orchard near Varanasi city in 2ha area under high density planting. Calculate the number of plants needed for planting and amount of DAP and sulphate of potash heeded or planting. Also mention the name of cultivars for this region under HDP (200:100:200 NPK g/plant)

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    Planting Board

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    Purpose: It is important that the plants occupy the same position where the pegs were placed in the field. At the time of planting the tree the peg is removed first followed by pit making to receive the plant. The plant may be with the ball of earth or without the ball of earth. While planting the tree in the pit there is every possibility that plant may not occupy the same position where the pegs were originally placed. In order to overcome this problem planting board is used. Use of a planting board ensures the planting of the plant in the correct position.

    Materials and equipments: Spade, khurpi, planting board, wooden pegs and chain.

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    Mother Plant and Bud Wood

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    Purpose: In propagation of fruit plants by any vegetative methods such as cuttings, budding and in to the selection of ‘mother plants” and “bud-wood”. Use of bud-wood or any other propagation material from high yielding, true to-type, disease free trees (mother plant) will ensure uniform behaviour of trees in the orchard. If possible, propagation material from a single source is used.

    Bud-wood used for budding purpose from high yielding, true-to-type and disease free trees certified for the above character by a certifying agency is referred as ‘certified bud’

    Procedure: By adopting the flow sheet given below, clean scion from healthy, productive plants, can be selected for vegetative propagation.

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    Propagation by Cutting

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    Purpose-Multiplication of plants by cutting includes stem, root and leaf cuttings. The stem cuttings are of four different types i.e. hard, semi hard, soft wood and herbaceous wood cutting consist in producing new individuals after the piece of stem has been detached from the mother plant and planted in conditions suitable for regeneration to the missing organs. Stem cutting have to develop a new root system as they already have buds to give rise to shoots. Many cells of the cutting are capable of becoming meristematic and thus are able to produce new roots. The success in the stem cutting multiplication depends upon factors such as condition of the mother plants, part of the tree from where the cuttings are made, time of the year, care while planting and after care. Cuttings can be made during monsoon (July-Sept.) and spring (Feb. -March) season when active cell division is taking place.

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    Propagation by Layering

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    Purpose: Layering includes several forms of ground and aerial layering (goottie). When rooting is encouraged on the aerial part of a plant after wounding it is known as air layering or goottie or morcottage. When branches running parallel to ground are utilized, then the method is known as ground layering. Layering is the development of root on a stem while it is still attached to the mother plant. The root formation on the stem is stimulated by removing a ring of bark or by making a notch which cause an interruption in the downward movement of carbohydrates and auxins from the leaves and growing shoot tips. The materials accumulate near the points of treatment and helps in rooting. Root formation depends upon continuous moisture supply, good aeration and moderate temperature around the rooting zone. For the same reason the best result are obtained by these methods during monsoon month (July-Sept.) and spring (Feb. -March) from branches 1 to 2 years of age.

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    Propagation by Budding

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    i. SHIELD OR ‘T BUDDING

    Materials and equipments- Budding knife, tying material and petridis.

    Procedure

    Operations on the stock- Select healthy, uniform stock plants of about a lead pencil thickeness and about one to one and half years of age. Remove the thorns (if any) and side branches up to a height of 20 to 25 cm from the soil surface. Select a spot at height of about 15 to 20 cm from the soil surface in between two internodes, which is smooth, other than the southern aspect. With the help of a sharp knife make a horizontal cut of about 1.25 to 1.80 cm in length, deep enough to cut bark only. Starting from the centre of the horizontal cut make a vertical cut, deep enough to cut the bark only of about 2.5 to 3.5 cm long making the shape of english letter ’T’. Open the flaps with the help of knife blade or the back of the budding knife.

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    Propagation by Grafting

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    Purpose-The term ‘Grafting’ includes all forms of grafting and budding. It is the art of joining the part of together in such a manner that they will unite and continue their growth as one plant. A grafted plant consist of two parts a rootstock, also known as understock or stock, and a scion. The part of the graft combination which is to become the upper portion or top and performs the function of flowers production and fruits is known as scion and the part which is lower portion or root which performs the function of fixing itself in the soil, absorbs moisture and nutrient from the soil is known as rootstock.

    When the scion part is a small piece of bark containing only one bud the operation is termed as budding, but when the scion part is a branch containing more than one bud, the operation is termed as grafting.

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    Numerical on NPK in Orchard

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    Problem-Recommended dose of N:P:K for bearing mango tree 1.0 Kg N: 0.87 Kg P and 1.66 Kg K annually per plant. Available fertilizers are urea, DAP and MOP for supplying of NPK respectively.

    So, for an orchard of 1 hectare area, the total number of plants is 100 if spacing is 10m x 10m

17. 16 

    Mango Varieties

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    Important Commercial Mango Varieties

    Northern Region: Langra, Dashehari, Chausa, Bombay Green, Amrapali, Sukul, Sipia

    Eastern Region: Himsagar, Langra, (syn. Malda), Krishna-Bhog, Zardalu, Gulabkhas, Fazli.

    Southern Region: Banganapalli, Bangalora, Mulgoa, Neelum, Swarnarekha,

    Western Region: Alphonso, Kesar, Pairi.

18. 17 

    Propagation in Mango

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    Veneer grafting

    It has one striking advantage in using the detached scion sticks for propagation, i.e. the shoot of the mother plant which is to be multiplied can be cut away from the mother plant and taken to the seedling growing in the nursery for grafting. Proper selection of scion is very important for the success of this method. The scion stick ought to be 3 to 4 months old and with some activated bud, either auxiliary or terminal. This is secured by defoliating the scion shoot about a week before the actual operation

    This method can be practiced on seedling stocks grown in pots or nursery beds. A slanting cut about 5cm long on one side of scion stock, is given and the bark along with wood is removed, giving an oblique cut. Now a slanting cut on one side of the scion is made, which will just fit with the notch of the stock. The scion is then placed in position in such a way that the cambium rings of both stock and scion come in close contact. It is then wrapped tightly with 1.5cm wide tape of 200-300 gauge alkathene film keeping the terminal ends free. When the scion begins to grow at the top, (after about 3 weeks) the upper part of the stock is removed, thus forcing the buds to grow more rapidly. The plastic wrap is removed after 2-3 months.

    The success is more or less the same in the entire scion (2.5 to 10.50 cm in length) but the growth of scion is always more when bigger scions are used.

19. 18 

    Insect, Pest and Diseases of Mango

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    MAJOR INSECT-PEST OF MANGO

    1. Mango hopper (Idioscopus atkinsani, I. niveosparsus, I. clypealis)

    This is one of the most serious pests of mango. They are small greenish wedge-shaped insect. They cause serious damage to the crop at the time of flowering and fruiting. Both adult and nymphs suck sap from the tender plant parts, inflorescence, young shoots and panicles. They excrete sugary shirring substance on which shooty moulds develops. Cloudy and humid weather are favourable for their development.

20. 19 

    Training and Pruning of Grape Vine

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    The following special terms are used in grape cultivation:

    1. Training: Consists chiefly in giving a shape to the vine to the various forms of support.
    2. Pruning: Consists in removing canes, shoots, leaves diseased, unproductive and other vegetative parts of the vine.
    3. Thinning: Thinning is the removal of flower cluster, immature fruit cluster or parts of cluster.
    4. Shoots: Shoots are the current season’s top vegetative (succulent) growth arising from a bud after pruning.
    5. Canes: Canes are the woody matured shoots.
21. 20 

    Training in Grape Vines

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    The various systems of training the vines adopted in the vine-growing centres in India are as follows:

    1. Head system
    2. Bower system
    3. Kniffin system
    4. Overhead trellis
22. 21 

    Plant Growth Regulators in Fruit Crops

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    Growth

    Growth means quantitative increase in the planwt body e.g., increases in the length of stem, roots, number of leaves, fresh and dry weight of fruits etc.

    Development

    It refers to the qualitative changes from the initiation of growth to the death of a plant or plant parts like seed germination, formation of flowers, fruits and seeds, emergence of buds, leaves and falling of leaves and fruits.

23. 22 

    Kitchen Garden

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    Kitchen garden

    Growing of vegetable crops in the backyard of residential houses to meet the requirements of the family all the year round. It is most ancient type of vegetable farming. Such type of gardening is practiced in cities where land is the limiting factor. Vegetables can also be grown on the roof of buildings if land is not available.

    Aim of kitchen garden

    The main aim is a kitchen garden in the maximum output and a continuous supply of vegetables for the table throughout the year.

24. 23 

    Numerical on Kitchen Garden

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    Problem 1: Prepare a lay-out plan of model kitchen garden for a family having five (5) members. Calculate the total amount of vegetable required per year and area of the same kitchen garden. Give the suitable crop rotation and show by diagrammatic representation.

    Ans.: Total amount of vegetables required annually

25. 24 

    Seed Extraction of Tomato

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    In tomato seed extraction is the very important operation. Tomato seed can be extracted by following way.

    1. Fermentation methods: Red ripe fruits should be picked and crushed in non metallic pots. Profuse foam formation indicates that fermentation is completed. Fermentation of seed material should not be prolonged beyond 72hr to get seed of high germination. Preferably the seed should be washed free of pulp after 48hr require temperature uses.
    2. Acid treatment methods: In case of urgency seed may be washed by using 1.0 to 1.5 liters of 35 to 38% concentrated HCL/g tomato fruit pulp. Fermentation is completed in about 30 minutes. Clean seed are obtained by stirring and washing procedure are quickly as possible.
    3. Alkali treatment methods: In case Alkalie 10% sodium bicarbonate is mixed in equal volume of pulp or 300 g washing soda dissolve in 4 liter of boiling water is sufficient for 4 liter fruit pulp.
    4. Mechanical methods: It is used for large scale operations put the ripe fruits into the mechanical seed extractor for crushing and separation of the seed and gel from the pulp. By acid 0.8% solution of acetic acid for 24hr at or below 21⁰C (1kg seed/10 liter of acetic acid).
26. 25 

    Cost Benefit Ratio of Vegetable Crops

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    Problem: Cost of cultivation depending upon the seed and time. More yields can be obtained during right time of sowing, but net profit is very less due to the glut in the market. We can get more return from early or late sown crop during both the season due to the high cost in the market.

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    Nursery Management of Vegetable

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    Nursery

    An area where the planting materials are raised for sowing or planting in garden or fields, in other words, the nursery industry involves the production and distribution of different kind of planting material.

    Some of the vegetables sown directly in the field are Okra, Pea, Cowpea, Frenchbean Dolichosbean, Radish, Carrot, Bottle gourd, Bitter gourd, Ridge gourd, Spongegourd,Ashgourd, Muskmelon, Watermelon, Cucumber, Pumpkin, Roundmelon, Spinachbeet, Spinach, Coriander, Amaranthus, Lettuce, Fenugreek etc. Some vegetables are propagated through vegetative means like Colocasia, Ginger, Garlic, Potato, Sweet potato, Drumstick, Asparagus, Elephant foot, Pointedgourd and Ivygourd. But there are certain vegetables having very small seeds and first sown in the nursery for better care and to combat the main field. Such vegetables are Tomato, Brinjal, Chilli, Capsicum, Broccoli, Endive, Chicory, Cabbage, cauliflower, Khol-Khol, Kale, Parsley, Lettuce etc.

    Raising of seedlings in the nursery beds is economic as well as easier to take care of young, tender seedlings against disease, insect pests and weeds. Better combat against biotic stress like bright sun, rains and low temperature and economisation by saving land, labour and capital to fetch higher market price.

28. 27 

    Nursery Bed for Seedling Raising

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    Purpose- One of the important operation for horticulture crops is raising of seedlings (vegetable, fruit trees, shrubs and flowering annuals). Seedlings are either directly planted as in the case of some vegetables, flowering annuals, shrubs and trees or may used as root stock as in the case of mango, citrus etc. For healthy and good stand of seedlings proper preparation of nursery beds is essential. Since large number of seedlings are raised in a consideration. The protection of seedlings from pest, diseases, strong sun and wind is very important. These factor will vary if seedlings are raised under Low Tunnel Polyhouse.

29. 28 

    Use of Plant Growth Regulators in Vegetable

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    Plant growth regulators are organic compounds occurring naturally in plants as well as synthetic, other than nutrients, which in small amounts promote, inhibit or modify any physiological process in plants.

    Basically, PGRs are of two types

30. 29 

    Restricted Pesticides in India

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    Restricted pesticides for use

    1. Aluminium phosphide Captafol
    2. Carbaryl
    3. Dieldrin
    4. Methyl bromide
    5. Ethylene dibromide (EDB)
    6. Sodium cyanide
    7. Lindane
    8. Methyl parathion
    9. Monocrotophos
    10. Chlorbenzilate
31. 30 

    Test Weight of Vegetable Seeds

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    Purpose: This test is conducted to determine the boldness and soundness of the seeds. The weight of a given number of seeds of different varieties or kinds will vary. This variation is due to boldness and soundness of the seeds. The seeds will vary according to the soil fertility, variety and other environmental conditions. Higher the weight of a variety per thousand seeds, better is the variety for cultivation.

    Materials and equipments: Scale, balance and seeds.

32. 31 

    Mode of Reproduction

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    The different modes of reproduction applied in vegetable crops are

    Asexual

    In this case the vegetative parts of the plants viz. rhizomes, corms, tubers, bulbs etc whole or part there off are utilized to produce new individuals. The typical examples are potato, sweetpotato, parwal, artichoke, colocasia, zinger, turmeric elephant foot yam, etc. There are some vegetative crops which can be reproduced through bcth vegetative part as well as seed e.g. asparagus.

33. 32 

    Hybrid Seed Production of Vegetable

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    Improved production technology is an integral part of hybrid seed production technology, which is a very high venture practice. This is because like several factors (climate, availability of parental lines and technical labour etc), success of hybrid seed production also depends on the success of crop management in the hybrid seed production field

34. 33 

    NPK Content in Manures

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    A. Concentrated Organic Manures

35. 34 

    Numerical on NPK Required

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    Problem- Calculate the amount of farm yard manure, urea, single super phosphate and murate of potash for one hectare tomato crop which require 100, 60, 60 kg ha N, P, K respectively. 1/3 quantity of nitrogen should be given through farm yard manure and rest through chemical fertilizers

36. 35 

    Nurseries and Seed Stores of Uttar Pradesh

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    Important nurseries and seed merchants of Uttar Pradesh

    1. Azad Nurseries, Laxmi Gate, Saharanpur.
    2. American Seed Store, Ayodhya.
    3. Ashoka Seed Farm (Regd.) Darwaja Road, Ayodhya
    4. Beiz Nursery, Azmatgarh Palace, Varanasi.
    5. Ganesh Bagh Nursery, Kamachchha, Varanasi.
    6. Ram Das & Co. Kamachchha, Varanasi.
37. 36 

    Insect Pest of Vegetable Crops

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    Important insect-pests of vegetable crops

    1. Aphids: (Myzus persicae)

    The aphids damage the crop by sucking the cell sap from the leaves as stems. The affected leaves in severe cases curl-up and rolled. The plant may be stunted, wither and die. There are three different species of aphids. They are greenish or black in colour.

38. 37 

    Diseases of Vegetable Crops

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    Important diseases of vegetable crops

    1. Damping off: (Phytophthora parasitica, Pythium sp. Rhizoctomia solani):This is a disease of the seedlings at the nursery stage. Due to the attack of this fungus seedlings rot at the ground level and collaps.

39. 38 

    Flowering Trees

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    Description of the important flowering trees

40. 39 

    Foliage Trees

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    Description of the important foliage trees

41. 40 

    Flowering Shrubs

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    Description of the important flowering shrubs

42. 41 

    Foliage Shrubs

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43. 42 

    Climbers

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44. 43 

    Annuals

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    Description of important annuals

    A. Winter season annuals (Seeds are sown in Sept.-Oct. and transplanting in Oct.)

45. 44 

    Edge Plant

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    Edge plant

    Very low growing plants grown only for the purpose of decoration and demarcation and not for screening are known as edging. Live and inert materials used for living of borders flower beds, paths, lawn, shrubbery and herbaceous border are known as edging. Formal edgings are: Bricks, stones, tiles, concrete etc. Informal edging are: Grass verges and crazy paths made up of tiles stones etc.

46. 45 

    Lawn

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    Lawn

    Lawn is a natural green carpet, and it is important feature of a landscape and a garden without a lawn is not considered complete. Lawn is an area of land closed mowed grasses it is primarily developed for aesthetic and recreational purpose. A lawn is an integral part of a garden and landscape besides aesthetic and recreational purpose and several other purposes. Lawn provides a place for taking rest after tiring of the day, holding parties, social functions, passive and active recreation. Distinguishing characteristic of turf grasses is the ability to with stand close mowing and still providing a functional dense healthy ground cover. Lawn is also called as heart of garden. J.B. Olcoth designed first experiment in lawn grass at Monchester in USA in the 19th century. Festuca and Agrostis species were used to make turf (Lawn) during 1880 in U.K. In the early 19th century lawn become wild spread out side of parks golf course. Now a day in many metro cities of India lawn has become a cultural of the passion of many homes.

47. 46 

    Garden Design

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    Purpose-Planting of foliage and flowering trees, shrubs, climbers, annuals, perennials and lawn in a piece of land by adopting certain principles is termed as garden design. The objective of a garden layout by adopting a design to provide recreation, enjoyment and education to the society. Natural flora, religion, topography of land and climatic had played a major role in the development of garden designs. Basically there are two garden designs. In one the plantation of shrubs, trees, climbers etc. and lawns is done by adopting a geometrical design and maintaining bilateral balance whereas, in the other one the plantation is done by taking in account the topography and terrin of land, containing open lawns and cluster of trees. The former is called formal are artificial garden while the later is called as informal or landscape garden.

48. 47 

    Herbaceous Border

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    Herbaceous border

    In this system plant are arranged in irregular group of a kind for harmonious are contrasting colour effect, either all flowering at one time or successfully in such a way that those flowering latter should grow up and screen the all ready flowered. The planting of annuals in the border of a plot is called as herbaceous border. When the border is to be viewed from both side tall plant are planted in center followed by medium and dwarf planting in both side. Herbaceous border may include all the herbaceous plant including herbaceous perennial (Flowering and non flowering) bulbous and annuals (see plate 20 & 21).

49. 48 

    Shrubbery Border

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    Shrubbery-An area of cultivated shrubs in a parkor garden is known asshrubbery or any area in the garden fully solely devoted to the shrub plantation is called shrubbery. These shrubs are maintained in formal way therefore require regular training, pruning and clipping. Maintenance of shrubbery is easy and become less costly if planted properly considering following point (See plate 22).

    • Selection of hardy shrubs.
    • Shrubs having profuse flowering and beautiful foliage.
    • Selection of shrub according to soil.
    • Shrub having slow growing habit and required less pruning and management.
50. 49 

    Spices and Condiments

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    Description of important spices and condiments

51. 50 

    Medicinal Plants

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    Description of important medicinal plants

52. 51 

    Aromatic Plants

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53. 52 

    Plantation Crops

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54. 53 

    Solution for Analytic Procedures

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    Standard solution: Standard solution is defined as a solution whose strength is known. e.g. 1 N solution.

    Molar solution: Molar solution can be defined as a solution containing the number of moles of a solute (substance) i.e. molecular weight in gram per litre of the solution. e g. Mol. wt. of NaCl 23+35.5 58.5,

    So 58.5 g NaCl per 941.5 ml of water= 1 M NaCI solution. Molarity is generally designated by M.

    Molal solution: Number of moles of a substance/solute per litre of solvent makes a molal solution. Mobility is generally designated by m.

55. 54 

    Determination of TSS

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    Purpose: The estimation of total soluble constituents gives the approximate amount of water soluble substance present in the sample. Among the various soluble substances the amount of sugar is 80-85 percent. The TSS value is roughly considered to be the amount of sugar and soluble minerals present in fruits and vegetables. The total soluble solid content can be determined by hand refrectometer.

    Material and equipments: Hand refrectometer, juice, muslin cloth or tissue paper and glass rod.

56. 55 

    Determination of Total Solids

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    Principle: A weighed sample is dried in an oven at 60-70⁰C up to a period of time when weighing made at 2 hour intervals do not differ by more than 2-3 mg.

57. 56 

    Determination of Ash

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    Purpose: The ash content of plants represents the deposition of minerals elements in the plant or in its parts. The value of ash content in the plant tissue indicates the health of the plant. Plant ash is also used both in qualitative and quantitative estimation of mineral elements.

    Material and Equipments: Crucible, oven, chemical balance and weight box.

58. 57 

    Water in Soluble Solids

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    Principle: To determine water in soluble solids, a known quantity of sample is boiled in water and the insoluble material is collected on a weighed filter paper. The insoluble mass is then washed with hot water and dried in oven.

59. 58 

    Determination of Acidity

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    Purpose: The organic acids present in fruits and vegetables influence the flavour, colour, keeping quality and maturity. The maturity standards are determined by the acid and sugar ratio. The total acidity (citric acid) is determined by titrating the juice against standard alkali solution.

    Equipments and chemicals: 10 ml., pipette, 25ml. Burette, small glass funnel, dropper, juice extractor, distilled water, 100ml. volumetric flask, burette stand, beaker, N/10 sodium hydroxide, filter paper, phenolphthalein indicator (one gram of phenolphthalein in 100ml. of 95% ethyl alcohol)

60. 59 

    Determination of Sugar

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    Principle: The copper in the Fehling solution is reduced to red, insoluble cuprous oxide in the presence of invert sugars like glucose and fructose. The quantity of sugars solution liquids for complete neutralization of a known quantity of Fehling mixture is determined by titration using methylene blue as the indicator.

    (Lane and Eynon Method)

61. 60 

    Determination of Fructose

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    Fructose, a keto-hexose (called as fruit sugar), is usually accompanied by sucrose in fruits and estimated by the methods of Ashwell (1957).

    Materials

    Resourcinol reagent: Dissolve 1g resorcinol and 0.25 g thiourea in 10 ml glacial acetic acid. This is stable in the dark.

    Dilute HCl: Mix five part of conc. HCl with one part of distilled water.

    Standard fructose solution: Dissolve 50mg of fructose in 50 ml water. Dilute 5 ml of this stock soln. to 50 ml for a working standard.

62. 61 

    Determination of Ascorbic Acid

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    Principle: Sample extract in oxalic acid is titrated against standard sodium 2, 6 dichlorophenolindophenol dye to a faint pink colour which persists for 5-10 seconds.

    (Indophenols Method)

63. 62 

    Determination of Pectin

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    Principle: Addition of calcium chloride results in the precipitation of pectin as calcium pectate from an acid solution. Calcium pectate is washed with water to make free from chloride and is dried and weighed.

64. 63 

    Determination of pH

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    Procedure: Standardize the pH meter with a buffer solution of pH. Take the sample solution in a 100 ml beaker. Put the electrodes in the solution and read on pH meter. After each observation, wipe the electrodes with a piece of cotton soaked in distilled water and rinse the electrodes with water with the help of a wash bottle and dry with filter paper.

65. 64 

    Determination of Moisture Content

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    Preparation of the material: Common minute material for analysis in Waring blender for 1 to 2 minutes. Do not over heat. Pass it through No.60 sieve and put is in airtight container.

    Procedure: Take 2 to 3 g sample in duplicate in pre-dried and pre-weighed 7 cm diameter aluminium dishes. Remove the dish cover and put them in vacuum oven and dry for 6 hours at 88°C and 26-22 inch vacuum. During this process, admit to oven a slow current of air (2 bubbles per second) dried by passing H₂SO₄ replace the cover, cool it in desiccators and weigh again.

66. 65 

    Canning

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    Canning: Cannings the process by which sealing of the food product and sterilizing them by heat for long storage is known as canning.

    The term canning was first invented by N. Appert (1804) in France. In honour of the inventor canning is also known as appertization (Appart is known as the father of canning). The main principle of canning is destruction of spoilage organism by means of heat. The procedure of the canning should be as follows.

67. 66 

    Jam

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    Jam:-Jam is a product made by boiling fruit pulp with sufficient sugar to a reasonably thick consistency. Jam is mainly prepared by apple, pear, sapota, apricot, peach, papaya, karonda etc. It can be prepared from one kind of fruits or from two or more kind of fruits. In general jam contain 0.5-0.6% acid and invert sugar should not be more than 40%.

68. 67 

    Jelly

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    Jelly:-Jelly is a semi solid product prepared by boiling a solution of pectin containing fruit extract free from pulp after the addition of sugar and acid. A perfect jelly should be transparent, well set, should have original flavour of the fruits, attractive colour and it should be free from dullness. Jelly is mainly prepared by guava, sour apple, wood apple, loquat and papaya. Apricot, pineapple, strawberry etc of low pectin containing fruits can also utilize after addition of pectin powder because these fruits have low pectin contain.

69. 68 

    Marmalade

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    Marmalade: Marmalade is a fruit jelly in which peels of the fruits is in suspended forms. This product is generally prepared from citrus fruit like orange and lemon. The citrus marmalade can be classified into jelly marmalade and jam marmalade. 1 kg pectin extract required 750g sugar and 62g shredded peel.

70. 69 

    Preserve Fruit

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    Preserve:- Amature fruits/vegetable or its pieces impregnated with heavy sugar syrup till it become tender and transparent is known as preserve. The fruits like aonla, bael, apple, pear, mango, cherry, karonda, pineapple, papaya are commonly used.

    Candied fruit:-A fruits/vegetable impregnated with cane sugar syrup and subsequently drained free of syrup and dried is known as candy. The most suitable fruits are aonla, apple, pear, cherry, karonda, pineapple, papaya are commonly used. In candy the total sugar contains of the impregnated fruits is kept about 75% to prevent fermentation.

71. 70 

    Fruit Beverage

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    Beverages:-The fruit beverages are easily digestible, highly refreshing, thirst quenching, appetizing, nutritionally for superior than many other synthetic drink. There are two types of fruit beverages i.e. unfermented beverages and fermented beverages. Natural juice, RTS (Ready to Serve), nector, cordial, squash, crush syrup, fruit juice concentrate and fruit juice powder are the main unfermented beverages. The fermented beverages are wine, champaigne, port, sherry, tokay, muscut, neera, cidar, orange wine, berry wine and fenny are the important.

72. 71 

    Squash

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    Squash: It is a type of fruit beverage containing at list 25% fruit juice or pulp and 40-50% TSS commercially. It’s also containing about 1% citric acid and 350ppm sulphurdioxide or 600ppm sodium benzoate. Generally it is diluted before serving. Mango, orange, pineapple, lemon, lime, guava, litchi etc are commercially used for squash making using KMS as preservative. The coloured fruit like jamun, passion fruit, peach, phalasa, plum, mulberry, strawberry and grapefruits are also used for making squash but due to bleaching effect KMS is not used as preservative. In such types of fruits sodium benzoate used as preservative.

73. 72 

    Guava Toffee

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    Material balance data

    Guava pulp : 5.00 kg

    Amount of sugar added : 4.50 kg

    Amount of glucose added : 500 gm

    Amount of SMP added : 700 gm

74. 73 

    Pickle

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    Pickles:- Pickles are a product which is prepared by using the common salt or vinegars of fruits and vegetables. It is a good appetizer and adds to the palatability of a meal. It’s also help full to stimulating the flow of gastric juices and thus helps full indigestion. Pickles are mainly preserving by salt, vinegar, oil and it can also be preserved by the mixture of salt, spices, vinegar and oil.

    Ingredient of 1kg mango pickles: Mango piece 1kg, salt 150g, fenugreek powder 25g, turmeric powder 15g, nigella seed 15g, red chilli powder 10g, clove headless 8 number, black pepper 15g, cumin 15g, cardamom large 15g, aniseed powder 15g, asafoetida 2g and mustard oil 350ml.

75. 74 

    Mixed Pickle

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    Ingredient of 1kg mixed pickles: Cauliflower + diced carrot + turnip slice + vegetable pea each in equal amount of 1kg, salt 100g, ginger chopped 20g, onion chopped 50g, garlic chopped 10g, red chilli powder, black pepper, turmeric, cardamom large, aniseed powder, cumin, fenugreek powder each of 10g, clove headless 5 number and mustard 50g, vinegar 200 ml and mustard oil 450 ml.

76. 75 

    Tomato Sauce/Ketchup

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    Sauce/Ketchup:-Fully ripe red fruits are selected, all green and blemish part are discarded. It is made from strained tomato juice or pulp and spices, salt, sugar and vinegar with or without onion and garlic and contains not less than 12% tomato solid and 25% total solid.

    Ingredient of tomato sauce/ketchup: Tomato pulp 1kg, sugar 75g, salt 10g, onion chopped 50g, ginger chopped 10g, garlic chopped 5g, red chilli powder 5g, cinnamon, cardamom large, aniseed, cumin, black pepper powder 10g each, clove headless 5 number, vinegar 25ml or glacial acetic acid 5ml and sodium benzoate 0.25g/kg final product.

77. 76 

    Tomato Chutney

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    Ingredient of tomato chutney: Tomato 1kg, sugar 500g, salt 25g, onion chopped 100g, ginger chopped 10g, garlic chopped 5g, red chilli powder 10g, cinnamon, cardamom large, aniseed, cumin, black pepper powder 10g each, vinegar 100ml and sodium benzoate 0.50g/kg final product.

78. 77 

    Turmeric Processing

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    Structure of turmeric process

    Boiling

    • Boiling figures in water in copper vessels/galvanized iron/earthen vessels
    • If water is acidic then add NaCO₃
    • Stopped boiling when froth starts coming out and white fume appears
    • Then dried in the sun for 10-15 days till they become hard and brittle
79. 78 

    Curing of Ginger

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    Curing- Curing is a process in which produce is subjected to undergow through a special treatment to get the quality product.

80. 79 

    Distillation of Rose Oil and Water

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    Distillation of rose oil and rose water:

    For distillation of rose oil and rose water initially the fresh rose flower are hydro distilled. The oil and water are collected together. The oil which floats upon the water is separated by decantation get oil directly, while the water is re-distillated. The oil obtained from re-distillation is called recovered oil or water oil. The direct oil and water oil are then combined to make the commercial rose oil.

    The water obtained from the second re-distillation step is the commercial rose water

81. 80 

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    Formate for Thesis Writing, Research Paper, Review Article etc.

    The practical exercise is written under the following heads: Give the done on which the practical exercise was started on the left hand corner (margin) of the record book

    1. Title: Give a brief suitable title to each practical exercise which should indicate the contents of the experiment.
    2. Introduction: It should deal, in brief the nature, purpose, scope and Justification of the experiment.
    3. Review of the Literature: It should deal, in brief, summary of the works reported on the problem or problems of similar nature. State the technique used, the year of publication (in bracket) and the author’s name. Include sufficient number of reviews to act as guideline in planning the experiment. Underline the generic and species names.
    4. Methods and Materials: Describe the equipments and materials used with their specifications. Give the design and layout used along with other details of the experiment in detail. The method followed in the investigation should be described in detail.