eChapters

Plant propagation: Plant propagation means multiplication of plant by sexual or asexual method.

There are two type of plant propagation

1.    Sexual propagation

2.    Asexual propagation 

A. Sexual propagation: Sexual propagation means multiplication of the plant by seed. It is also known as seed propagation.

Advantages of sexual propagation

1.    This is the easier and cheaper method.

2.    Some of the plant does not response well by asexual method (Papaya) this type of plant only propagated by sexual propagation.

3.    Sexually raised plant are long lived have extensive root system and bear heavily as compare to asexually propagated plants.

4.    Hybrid can develop only by seed propagation.

5.    Seed can be store for longer duration.

Nursery: Nursery is a place where seedling, saplings or any other planting materials are raised, propagated, multiplied and sold out for planting.

Importance of a Nursery

1.    The young seedling requires special attention during the first few weeks after germination. It is easier and economical to look after the young and tender seedling growing in nursery bed in a small area than in the large permanent site.

2.    Majority of fruit crops are propagated by vegetative means. The propagules require special skill and aftercare before transferring them in the main field in a controlled condition in nursery, all these can be provided successfully by skilled labours.

3.    Direct sowing method is not successful when compared with transplanting of seedling raised in nursery.

4.    Nursery hardened plants are preferred for causality replacement in orchards.

5.    Besides these, raising of seedling or sapling in nursery provides more time for replanting preparations.

6.    Seasoning of seeding against natural odds is only possible in nursery.

Classification of fruits: Classification is the system of grouping or placing of an individual according to nomenclature. It is very useful to the pomologist, it helps to:

•    To identify and naming the crop.

•    To study the close relationship.

•    To know their hybrids and crossing behavior.

•    To know their compatibility & inter grafting ability.

•    To know their adoptability to soil & climate.

Pomology: Pomology is a branch of horticulture which deals the cultivation utilization and management of the fruit crops. eg. Mango, Banana, Citrus, Papaya, Guava etc. The term pomology is a combination of two words “Poma” in Greek means Fruits later subsequently transfer in to “Pome” in Latin word means Fruits and Logos means Study.

The Indian subcontinent is bestowed with a great variety of climate and soil conditions. Broadly the country can be divided into tropical, subtropical and temperate regions, within each broad category there are differences due to rainfall, humidity, altitude etc. Considering these aspects six different horticultural zones have been identified so that appropriate choice of the crops can be made and development is planned. They are;

Temperate: Kashmir, Himachal Pradesh, North Uttarakhand, Sikkim and part of Arunachal Pradesh.

N.W. Subtropical: Punjab, Haryana, Rajasthan, Central Uttar Pradesh and North Madhya Pradesh.

N.E. Subtropical: Bihar, Jharkhand, Assam, Meghalaya, Nagaland, Manipur.

Central tropical: South Madhya Pradesh, Chhattisgarh, Gujarat, Maharashtra, Orissa and West Bengal.

Southern tropical: Karnataka, Andhra Pradesh and Tamil Nadu.

Coastal tropical humid: Konkan, Goa, Kerala, Western Ghats, Eastern Ghats in Tamil Nadu, Andhra Pradesh and Orissa.

1.    Total horticulture covers an area of 27.1 m ha and production 305.8 m ton in the country annually (Indian Horticulture Database, 2018).

2.    Fruit crops cover an area of 8.4 m ha and vegetable crops 12.2 m ha. Accordingly, 98.7 m ton of fruits and 182.1 m ton of vegetables are produced in the country annually (Indian Horticulture Database, 2018).

3.    Apart from fruits and vegetables, floriculture industry in India comprising of florist trade, nursery plants, potted plants, seed and bulb products is being observed as sunrise industry.

4.    The developed flower market in the country during 2018 is with area of 0.32 m ha with a production of 2.7 m ton flowers.

5.    The traditional flowers are grown on a large area on a commercial scale. These flowers are mostly grown for loose flower purpose.

6.    Area under cut flowers like rose, chrysanthemum, gladiolus, carnation and orchids is increasing day by day.

7.    Plantation crops are another potential sector with lot of opportunities for employment generation, foreign exchange earnings and overall supporting livelihood sustenance of mankind at large.

1.    The term Horticulture is derived from two Latin words  Hortus meaning = Garden and Cultura meaning = Cultivation.

2.    In ancient days the gardens had protected enclosures with high walls or similar structures surrounding the houses.

3.    The enclosed places were used to grow fruit, vegetables, flowers and ornamental plants. Therefore, in original sense “Horticulture refers to cultivation of garden plant within protected enclosures”.

Definition: Horticulture is the branch of science which deals the cultivation, utilization and management of horticultural crops eg. fruits, vegetables, flowers, spices, plantations, medicinal and aromatic plants.

5.1    Population Growth
    
5.2    Exponential Growth
    
5.3    Population Explosions
    
5.4    Over Population
    
5.5     The Causes of Rapid Population Growth
    
5.6    Ways and Means to Solve Over Population
    
5.7    Environment and Health
    
5.8    Family Welfare Programme
    
5.9    Human Rights
    
5.10    Child Welfare
    
5.11    Women Welfare

4.1    Urban Issues
    
4.2    Environmental Ethics - Issues and Possible Solutions
    
4.3    Water Conservation
    4.3.1 Rainwater Harvesting
    
4.4    Greenhouse Gases and their Sources
    4.4.1 Climate Change
    4.4.2 Global Warming
    4.4.3 The Greenhouse Effect
    4.4.4 Consequences of the Greenhouse Effect
    4.4.5 Acid Rain, 176
    
4.5    Ozone Layer Depletion
    
4.6    Nuclear Accidents
    
4.7    Waste Reclamation
    
4.8    Consumerism and Waste
    
4.9    Forest (Conservation) Act 1980
    
4.10    Wildlife Protection Act
    
4.11    The Air  (Prevention and Control of Pollution) Act 1981
    
4.12    Water (Prevention and Control of Pollution) Act 1974
    4.13    The Environment (Protection) Act, 1986
    4.14    Environmental  Laws

3.1    Air Pollution
    3.1.1 Classification of Air Pollutants
    3.1.2  Properties of Air Pollutants
    3.1.3  Health Effects
    3.1.4 Particulate Pollution Control Equipments
    3.1.5 Gaseous Pollution Control Equipments
    
3.2    Water Pollution
    3.2.1 Causes of Pollution
    3.2.2 Origin of Wastewater
    3.2.3 Waste Water Composition
    3.2.4 Types of Water Pollutants
    3.2.5 Basic Processes of Water Treatment
    
3.3    Land
    
3.4    Marine Pollution
    3.4.1 Sources and Effects of Marine Pollution Toxics
    3.4.2 Control Measures
    
3.5    Noise
    3.5.1 Effects of Noise
    3.5.2 Major Noise Sources
    3.5.3 Noise Control Measures
    
3.6    Thermal Pollution
    3.6.1 Effects of Thermal Pollution
    
3.7     Nuclear Hazards
    3.7.1 Nuclear Weapons
    3.7.2 Types of Nuclear Bursts
    3.7.3 Nuclear Injuries
    3.7.4 Residual Radiation
    
3.8    Nuclear Waste and their Treatment
    
3.9    Solid Waste Management
    3.9.1 Role of Human in Prevention of Pollution
    
3.10    Disaster Management
    3.10.1 Floods
    3.10.2 Earthquake
    3.10.3 Cyclone
    3.10.4 Landslides

2.1    Ecosystem
    2.1.1 Major Components of Ecosystems
    2.1.2 Energy and Matter Flow in Ecosystems
    2.1.3 Various Types of Ecosystems
    
2.2    Biodiversity
    2.2.1 Genetic Diversity
    2.2.2 Species Diversity
    2.2.3 Ecosystem Biodiversity
    2.2.4 Values of Biodiversity
    2.2.5 Threats of Biodiversity
    2.2.6 Endangered and Endemica Species of India
    2.2.7 Biodiversity Conservation

1.1     Forest Resources
    
1.2     Uses of Forest
    
1.3     Deforestation and its Effects
    
1.4     Water Resources
        
    1.4.1 Water Conflicts
    1.4.2 Dams Conflicts
    
1.5    Drought
    1.5.1 Regions of Drought in the World
    1.5.2 Effects of Drought
    
1.6     Flood
    
1.7    Environmental Effects of Mineral Resources
    
1.8    Food Rseources
    1.8.1 Technological Improvements in Food Production
    1.8.2 Environmental Issues Related to Increased Production
    
1.9    Overgrazing and its Effects
    
1.10    Impacts of Intensive Farming on Soil and Water Resources
    
1.11    Effects of Agricultural Chemicals on the Environment
    
1.12    Energy Sources
    
1.13    Waterlogging
    
1.14    Land Resources
    
1.15    Land Degradation
    
1.16    Soil Erosion
    1.16.1 Types of Erosion
    
1.17     Desertification
    1.17.1 Causes of Desertification
    1.17.2 Effects of Desertification
    
1.18    Conservation of Natural Resources
    1.18.1 Conflicts
    1.18.2 Challenges and Methods

16.1    Banana Alcohol
    
16.2    Banana Pseudostem Fibre and Fibre Reinforced Products
    
16.3    Banana Pseudostem Juice
    
16.4    Banana Starch
    
16.5    Banana Waste for Mushroom Production
    
16.6    Paper and Pulp from Banana Waste
    
16.7    Vermicompost and Vermiwash from Banana Waste
    
16.8    Animal Feed from Banana Waste
    
16.9    Banana Leaf

15.1    Banana Chips/Crisps
    
15.2    Banana Puree/Pulp
    
15.3    Banana Flour
    
15.4    Banana Powder
    
15.5    Banana Flakes
    
15.6    Banana Figs or Dehydrated Banana
    
15.7    Banana Jam
    
15.8    Ready-To-Serve (Rts) Beverage
    
15.9    Banana Beer and Wine
    
15.10    Banana Vinegar
    
15.11    Banana Catsup
    
15.12    Banana Inflorescence Relish
    
15.13    Candied Banana
    
15.14    Other Banana Based Products

By definition, minimal processing would encompass any procedure, short of traditional complete preservation procedures (heat sterilization etc.) that adds value to the fruit or vegetables (Floros, 1993). Other terms used to refer minimally processed products are lightly processed, partially processed, fresh processed, fresh cut and prepared. Minimally processed fruits and vegetables are products those have the attributes of ‘fresh-like’ quality. A number of minimally processed products of fruits and vegetables are now being produced like peeled and sliced potatoes, shredded lettuce and cabbage, washed and trimmed spinach, chilled peach, mango, banana, melon and other fruit slices, vegetable snacks such as carrot and celery stick  and cauliflower and broccoli florets, packaged mixed salads, cleaned and diced onion, peeled and cored pineapple, fresh sauces, peeled citrus fruits and microwaveable fresh vegetable trays. Minimal processing of fruits and vegetables has two purposes. First, it is important to keep the product fresh but convenient without losing its nutritional quality. Second, the product should have a shelf life sufficient enough to facilitate distribution within the region of consumption. The microbiological, sensory and nutritional shelf life of minimally processed fruits and vegetables should be at least 4-7 days but preferably even longer (Ahvenainen, 2000).

13.1    Biochemical Changes During Banana Ripening
    
13.2    Commercial Ripening

12.1    Shelf Life
    
12.2    Pre-Treatments Vs. Shelf Life/Storage (Hot Water, Fungicides, Coatings and other Chemicals)
    
12.3    Surface Coatings
    
12.4    1-MCP Gas Exposure
    
12.5    Use of Botanicals
    
12.6    Other Chemicals/Methods
    
12.7    Evaporative Cool Storage
    
12.8    Modified Atmosphere Storage (MAS)
    
12.9    Controlled Atmosphere Storage (CAS)
    
12.10    Vacuum Packaging
    
12.11    Hypobaric Storage
    
12.12    Irradiation
    
12.13    Chilling Injury (CI)

11.1    Maturity Indices
    
11.2    Harvesting and Field Handling
    
11.3    Packhouse Operations
    
11.4    Packaging
    
11.5    Precooling

10.1    Respiration
    
10.2    Effect of Ethylene on Ripening
    
10.3    Transpiration Loss
    
10.4    Postharvest Biochemistry of Banana
    
10.5    Postharvest Pathology of Banana

9.1    Temperature
    
9.2    Relative Humidity
    
9.3    Physical Damage
    
9.4    Microbial Load
    
9.5    Packaging
    
9.6    Transportation

8.1    Climatic Conditions
    
8.2    Water
    
8.3    Spacing
    
8.4    Crop Nutrition
    
8.5    Pests and Diseases
    
8.6    Bunch Covering
    
8.7    Maturity and Maturity Indices
    
8.8    Maturity vs Shelf life and Quality
    
8.9    Pre-Harvest Sprays
    
8.10    Harvesting