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The word ‘horticulture’ was first conceived by Peter Laurinburg. In an English language, the word horticulture used for the first time in 1678 in a book entitled “New World of Words” by Phillips. The term HORTICULTURE is resultant of two Latin words i.e. HORTUS meaning GARDEN and CULTURA meaning CULTIVATION.

The Latin term ‘Garden’ meaning to enclose. In past, the garden had protection with with walls or other similar structures. Such protected places were used to grow fruits, vegetables, flowers and ornamental plants. When fruits are grown in a definite area, that area is called as an ‘orchard’. Thus, horticulture refers to cultivation of garden plants in protected enclosures. It is an aesthetic science deals with the garden crops. Such as growing of vegetable crops in vegetable gardens; fruit crops in fruit gardens. The most distinguished character between horticulture and agriculture is that horticulture deals with small scale gardening and usually in enclosed gardens although this is not a necessity, while agriculture is done on large scale with extensive crop cultivation.

11.1. Origin and distribution

• Indigenous to Mediterranean region, growing wild in higher hills of Southern France, Italy and Bulgaria.

11.2. Economic importance

• True lavender (Lavendula angustifolia Mill sub. sp augustifolia)

• Spike lavender (Lavendula latifolia Mill sub. sp spica)

• True lavender - used in perfumery industry.

• Lavandin - hybrid between true and spike lavender

• Lavender oil - delightfully clean, refreshing and sweet odour.

• Main constituent - ester, linalyl acetate 30 to 60%

• Another compound - ethyl-n-amyl ketone.

• Free linalool - major component

10.1. Origin and distribution

• Native of Philippines

• Grows wild in Malaysia, Indonesia and Singapore.

• Natural habitat extends across Paruguay, Penang, East and West Indies, sub-tropical Himalayas and Deccan peninsula.

• Introduced into India by Tata Oil Mills

• Cultivated in Bangalore and coastal areas of South India, Bengal, Odisha and Assam.

10.2. Economic importance

• Oil of patchouli is called patchoulol. Oil contains benzaldehyde, eugenol and cinnamic aldehyde etc.

9.1. Origin and distribution

• Originated in Southern Mediterranean.

• Distributed in India, Asia, Australia, Canada, Europe, France, Germany, Greece, Italy, Morocco, Spain, USA

9.2. Economic importance

• Commonly called as common thyme or garden thyme.

• The active principle alkaloid is thymol.

• Constituents - triterpinoid saponins, flavones, ursolic acid (1.5% in tops), coffeic acid, tannins and resins.

• Oil of thyme - colourless, yellow or red liquid with a characteristic pleasant odour, and a pungent taste.

8.1. Origin and distribution

• Native of Mediterranean regions of Europe, Asia Minor and North Africa.

• Grown in Spain, Italy, France, Algeria, Morocco and Portugal for its essential oil.

• Cultivated to a limited extent in Nilgiris in South India.

8.2. Economic importance

• Economic part - leaves and flowering tops

• Oil is valued for its use in culinary, medicine, perfumery and cosmetic industries.

• Excellent fixative material and oil also contributes a strong fresh odour

• Also serves to mask unpleasant smell.

• Rosemary oil - antimicrobial activity against certain gram positive and gram negative organisms.

7.1. Origin and distribution

• Originated in the Mediterranean basin and spread to rest of world by both natural and artificial means.

• USA - major producer of pepper mint and spear mint

• Bergamot mint - native of Europe and naturalized in eastern USA

• Grows successfully in temperate and subtropical region of India.

• India - Japanese mint - Terai region, extending to parts of Indo Gangetic plains and parts of Punjab in North-Western India.

7.2. Economic importance

7.2.1. Japanese mint or corn mint or field mint (M. arvensis), 2n: 36, 72.

2.1. Origin and distribution

• Native to India and Sri Lanka.

• Widely cultivated in tropics and subtropics.

2.2. Economic importance

• Cochin grass or Malabar grass or East Indian or True Lemon grass; perennial and multi cut aromatic grass.

• Lemon like odour due to presence of 70-90% citral, a cyclic monoterpene.

• Other compounds are geraniol, citronellal etc.

1.1. Introduction

• Horticulture contributes 30% GDP from 11.73% of its arable land area.

• Fruits and vegetables

? Second largest producer

? Immense significance to man.

? Given place of honour on being offered to God at every festival and also mentioned in epics like Mahabharata, Ramayana and writings of Sushrutha and Charaka.

? Rich source of carbohydrates, minerals, vitamins and dietary fibres

? Provide variety in taste, interest and aesthetic appeal.

• Benefits kidney functions, prevention of cancer and cardiac disorders through contribution of ascorbic acid, p-carotene and non-starch polysaccharides besides biochemical constituents like phenols, flavonoids and alkaloids.

• Very high post-harvest losses in fruits and vegetables (20-40%).

21.1. Origin and distribution

• Native to tropical Asia and China

• Widely growing in tropics of Africa, Asia and Malaysia.

• In India, it is grown in forests of Karnataka, Tamil Nadu and Bihar.

• Due to raising demand in South East Asia, plant is endangered particularly in Tamil Nadu.

21.2. Economic importance

• Madhunashini - Important medicinal climber acclaimed for its anti-diabetic properties.

• Preparations - Profound actions on the modulating taste suppressing sweet taste sensations.

22.1. Origin and distribution

• Queen of herbs

• Native to India

• Wide distribution covering entire Indian sub-continent up to 1800m in Himalayas and Andaman and Nicobar Islands.

• Ocimum tenuiflorum (Ocimum sanctum) - Holy basil

• Ocimum basilicum (2n=48) - Culinary or ornamental basil

22.2. Economic importance

• Have a religious attachment and grown in shrines and homes as an aromatic perennial shrub.

• Part of routine worship and scientific background as antimicrobial and antiviral properties and purifies the air.

20.1. Origin and distribution

• Native of Indo-Malayan region

• Grown in all southern states and extends northwards to Odisha and Bengal.

• In India, it is cultivated in gardens and nurseries as live fence in Tamil Nadu, Kerala, Karnataka, Andhra Pradesh and West Bengal.

20.2. Economic importance

• Economic part - Wood, leaves, pods and seeds.

• Sappan wood or East Indian red wood - Multipurpose tree, yielding valuable natural dyes with medicinal properties.

• Source of commercial redwood or Brazil wood.

• Used for inlaying work, cabinet making, violin bows and for walking sticks

• Stem produces gum, tannin or dye stuff

19.1. Origin and distribution

• Native to Eurasia and introduced in America, Australia and South Africa.

• Grown throughout dry parts of India

19.2. Economic importance

• Whole plant - Useful for rheumatalgia, swellings, cough, asthma, bronchitis, wounds, ulcers, flatulence, dyspepsia, hepatomegaly, otalgia, hiccough, opthalmopathy, vomiting

• Used in cardiopathy, leprosy, skin diseases, fever, splenomegaly, emollient

• As an antiseptic, anti-inflammatory, expectorant, anodyne, vulnerary, digestive, laxative, diuretic, cardiotonic, depurative, diaphoretic, febrifuge, rejuvenating, sedative, alterant and tonic.

19.3. Climate

• Well in tropical and subtropical climate

12.1. Tea

12.1.1. Algal leaf spot: Cephaleuros virescens

Symptoms

• Leaves develop lesions that are roughly circular, raised and purple to reddish brown.

Management

• Removal of infected portions and spraying of Bordeaux mixture

• Improving soil nutrient status by application of nitrogen, phosphorus and potassium

12.1.2. Brown blight, grey blight: Colletotrichum sp., Pestalotiopsis sp.

5.1. Aonla

• Fruit of this deciduous tree found mainly in India.

• Aonla is rich in natural vitamin C.

• Aonla has cooling, diuretic and laxative properties.

• It helps in cleansing the mouth, and strengthens teeth and bones.

• It increases the red blood cell count and helps to promote good health.

• It also has an antioxidant properties.

• The dried aonla fruit is useful in the treatment of hemorrhage, diarrhoea, and dysentery.

• Aonla has laxative properties and therefore, useful in the treatment of constipation and piles.

• It also has antibacterial properties and helps in preventing infections and healing ulcers.

• It also helps in preventing skin infections.

• Aonla has cell rejuvenating properties and therefore, used in maintaining good health of skin and hair.

• Aonla helps to keep the hair glossy and shining.

4.1. Coconut

• Coconut water is a refreshing drinks which also hygienic and nutritive.

• White flesh is a calorie rich extensively used for cookery in South India.

• From grated wet coconut kernel, good quality oil as well as protein and carbohydrate can be extracted to prepare coconut honey.

• Undesirable flavour changes in desiccated coconut are due to oxidative rancidity of the oil.

• Residual cake after the oil extraction is used as cattle food.

• Dried coconut meat is known as copra and is the source of coconut oil, which is used in enormous quantities for making fats for baking and confectionery.

• An important product used in the chocolate and confectionery industry is desiccated coconut.

• Nut is removed from hard shell and thin brown rind pared off.

• Aromatic food substances, which enhance flavour are classified into spices.

• Spices are usually dried roots, barks and seeds used whole or crushed, powdered.

• Spices add a glorious touch to food with its flavour and fragrance.

• Spices add flavour, colour to food and make the food palatable.

• Stimulates salivation and acid secretion of digestive enzymes like amylase.

• Has anti-inflammatory, antibacterial and antioxidant properties.

• Reduces cholesterol levels useful in preventing heart diseases.

• Kerala is considered as the land of spices.

3.1. Different types of spices and their use

• All spice or Pimento

? A small berry, size of the pea dried to a dark brown colour.

? Flavouring component is a volatile oil present at 3 -4% levels containing eugenol and other closely related phenols.

2.1. Tomato

2.1.1. Tomato paste

Steps in tomato paste preparation

Step 1 : Tomato juice (strained)
Cooking to desired consistency (Kettle/vacuum pan)

Step 2 : Judging the end point for puree or paste (Tomato solids by hand refractometer or reduction in volume by measuring stick)

Step 3 : Filling hot into bottles or canes (82-88°C)

Step 4 : Pasteurization in boiling water for 20 minutes

Step 5 : Cooling

Step 6 : Storage at ambient temperature

Step 7 : Packing and storage

2.1.2. Tomato sauce / ketchup

• 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 per cent tomato solids and 25 per cent total solids.

1.1. Mango

1.1.1. Mango squash

Step 1 : Selection of fruits

Step 2 : Washing

Step 3 : Pulping

Step 4 : Preparation of syrup (sugar + water + acid, heating just to dissolve)

Step 5 : Straining

Step 6 : Mixing with juice

Step 7 : Addition of preservative (0.6 g KMS (Potassium metabisulfite)/litre squash)

Step 8 : Bottling

Step 9 : Capping

Step 10 : Storage

1.1.2. Mango RTS (ready-to-serve)

Step 1 : Fruit (pulp/juice)

Step 2 : Mixing with strained juice

10.1. Preservation through canning

• Process of sealing food stuffs hermetically in containers and sterilizing them by heat for long storage

• In 1804, Appert in France invented this process.

• Also known as appertizing.

• Saddington in England - First to describe a method of canning of foods in 1807.

• In 1810, Peter Durand obtained first British Patent on canning of foods in tin containers.

• In 1817, William Underwood introduced canning of fruits on commercial scale in U.S.A.

• Fruits and vegetables are canned in season when raw material is available in surplus.

• Canned products are sold in off season for better returns to grower.

10.1.1. Principles and process of canning