LECTURE OUTLINES 2011 - DR. YSR Horticultural University Outlines.pdf · and new courses introduced, there is a need to provide lecture outlines. Lecture Outlines prepared for fifty

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LECTURE OUTLINESB.Sc.(Hons.) Horticulture

2011

Dr.Y.S.R. Horticultural UniversityVenkataramannagudem,

West Godavari (Dist) – 534101Andhra Pradesh

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The Dr. Y.S.R. Horticultural University (formerly A.P. Horticultural University)has been established during 2007 by the Government of Andhra Pradesh with the objectivesof developing human resources and technology in accordance with the changing demandsof Horticultural industry. The university offers a four year B.Sc. (Hons.) HorticultureProgramme in four constituent colleges, namely Colleges of Horticulture atVenkataramannagudem (West Godavari District); Rajendranagar (Ranga Reddy District);Mojerla (Mahaboobnagar District) and Anantharajupet (Kadapa District), to producegraduates in Horticulture with professional competence and up to date knowledge.

To make the Horticultural Education more relevant to the ever changing scenarioof the Horticulture in the State and to meet the challenges and users needs, the coursecurriculum of B.Sc.(Hons.) Horticulture is prepared during the year, 2008. Hence, thisLecture Outlines is brought out for the students of B.Sc (Hons.) Horticulture based onthe revised syllabus in the light of the recommendations of the IV Deans Committee ofICAR giving due importance to location specific topics of the state. As per the newcourse catalogue the Lecture Outlines for all the courses as well as Experiential LearningProgramme which emphasizes on practical training to the students is incorporated in thefinal year of B.Sc.(Hons.) Horticulture Programme.

I appreciate the efforts made by the Dean of Horticulture and the members of thefaculty in the preparation of the Lecture Outlines and bringing out a publication on LectureOutlines for U.G. Programme which is helpful to the Teachers as well as Students of theUniversity.

DR. C.V.S.K.SARMAVICE-CHANCELLORDr. Y.S.R. HORTICULTURAL UNIVERSITY

FOREWORD

VICE-CHANCELLOR

Dt. 31-12-2011Venkataramannagudem.

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(K.HARI BABU)Dean of Horticulture

Dr. Y.S.R. Horticultural University

Dt. 31-12-2011Venkataramannagudem

DR. K. HARI BABUDEAN OF HORTICULTUREDr. Y.S.R. HORTICULTURAL UNIVERSITY

ACKNOWLEDGEMENTS

Constant encouragement and guidance rendered by Dr. C.V.S.K.Sarma, Hon'ble

Vice-Chancellor, of Dr. Y.S.R. Horticultural University in bringing out this publica-

tion is hereby acknowledged. The help rendered by the, Dr. K. Purushotham, Director

of Research, and B.Srinivasulu, Controller of Examination, Dr.Y.S.R.H.U. is here by

acknowledged.

Thanks are also due to Dr. G.Subbi Reddy, Associate Dean & COH,

Venkataramannagudem, Dr. D. Srihari, Associate Dean, COH, Mojerla, Dr M.

Lakshminarayana Reddy, COH, AR Peta and Dr. S. Amarender Reddy, COH,

Rajendranagar is acknowledged. The assistance extended by all the Teachers in the

Colleges of Horticulture of Various departments is acknowledged. The coordination

extended by Dr. B. Prasanna Kumar, Technical officer to D.H, of Dr. Y.S.R.H.U in

bringing out this publication of Lecture Outlines for B.Sc (Hons.) Horticulture

Programme is acknowledged.

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DR. B. SRINIVASULUCONTROLLER OF EXAMINATIONSDr. Y.S.R. HORTICULTURAL UNIVERSITY

PREFACE

Dr.Y.S.R. Horticultural University (formerly Andhra Pradesh HorticulturalUniversity) has been established during 2007 by the Government of Andhra Pradesh withthe objectives of developing human resources and technology in accordance with thechanging demands of Horticultural industry. The university offers a four year B.Sc. (Hons.)Horticulture programme to produce graduates in Horticulture with professional competenceand upto date knowledge.

To make the Horticultural Education more relevant to the ever changing scenarioof the Horticulture in the State and to meet the challenges and users needs Course Catalogueis brought out for the students for B.Sc. (Hons.) Horticulture duly revising the syllabus inthe light of the recommendations of the IV Deans Committee of ICAR giving dueimportance to location specific topics of the state. While several courses are strengthenedand new courses introduced, there is a need to provide lecture outlines. Lecture Outlinesprepared for fifty five courses belonging to twelve Departments is an excellent documentand also a planner for teachers.

Appreciation goes to the Dean of Horticulture and the members of faculty in thepreparation of the syllabus and bringing out a publication on Lecture Outlines for B.Sc.(Hons.) Horticulture.

(B.SRINIVASULU)CONTROLLER OF EXAMINATIONS

Dt : 31-12-2011Venkataramannagudem

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Sl.No. Particulars Page No.

A) DEPARTMENTS:

1. Fruit Science .................................................................................. 01

2. Vegetable Science ......................................................................... 15

3. Floriculture and Landscaping......................................................... 23

4. Spices, Plantation, Medicinal and Aromatic crops ....................... 36

5. Post-harvest Technology ................................................................ 47

6. Entomology .................................................................................... 54

7. Plant Pathology............................................................................... 65

8. Genetics and Plant Breeding .......................................................... 77

9. Agronomy and Soil Science............................................................ 92

10. Plant Physiology, Biochemistry and Microbiology........................ 111

11. English, Statistics and Social Sciences........................................... 120

12. Horticultural Engineering and Environmental Science.................. 131

B) Experiential Learning Programme:

1. Nursery production and management ............................................ 138

2. Protected cultivation of high value horticultural crops................... 141

3. Floriculture and land scape gardening............................................ 146

4. Post harvest technology and value.................................................. 153addition of horticultural crops

Contents

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DEPARTMENT OF FRUIT SCIENCEFRSC-1.1.1 Fundamentals of Horticulture 3(2+1)THEORY:

1 Definition of horticulture, importance of horticulture in terms of economy,production, employment generation, environmental protection and human resourcedevelopment. Scope for horticulture in India

2 Nutritive value of horticultural crops. Divisions of horticulture with suitableexamples and their importance.

3 Horticultural research stations in Andhra Pradesh and National level horticulturalresearch stations in India.

4 Classification of horticultural crops based on soil and climatic requirements

5 Fruit and Vegetable zones of India and Andhra Pradesh.

6 Definition of a nursery, different types of nursery beds-flat beds, raised beds andsunken beds, their merits and demerits

7 Different nursery techniques and their management

8&9 Vegetable gardens nutrition and kitchen garden, truck garden, vegetable forcing,market gardens and roof gardens

10 Establishment of orchards – Explanation of points to be kept in mind while selectingsite for the establishment of orchards

11 Different steps in planning and layout of orchards.

12 Different steps in establishment of orchards and management of orchards

13&14 Different systems of planting orchards-square, rectangle, quincunx, hexagonal andcontour systems of planting-their merits and demerits

15 Calculation of planting densities in different systems of planting

16 Definition of pruning, objectives of pruning, principles and methods of pruning offruit crops.

17&18 Definition of training, objectives and training, principles and methods of trainingof fruit crops-open centre, closed centre and modified leader systems their meritsand demerits

19 Practical use of growth regulators in horticulture

20&21 Definition of irrigation-Different methods of irrigation followed in horticulturalcrops, their merits and demerits

22&23 Definition of manures and fertilizers-different methods of application of manuresand fertilizers to horticultural crops

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24&25 Cropping systems-inter cropping and multi-tier cropping, their merits and demeritswith suitable examples

26 Definition of mulch-objectives of mulching-different types of mulches-organic andinorganic mulches with suitable examples

27 Bearing habits of fruit trees

28&29 Definitions of fruitfulness and unfruitfulness-factors influencing the fruitfulnessand unfruitfulness with suitable examples.

30 Rejuvenation of old orchards-importance of rejuvenation-top working and frameworking.

31 Maturity-definition of maturity, different methods of judge maturity in horticulturalcrops

32 Harvesting, grading, packaging and storage of horticultural produce, differentmethods of storage.

PRACTICALS:

1 Study of Tools and implements in Horticulture

2 Study of features of orchard

3 Lay out of different planting systems

4 Lay out of nutrition garden

5 Preparation of nursery beds for sowing of vegetables seeds

6 Digging of pits for fruit plants

7 Study of different methods of Training

8 Study of different methods of pruning

9 Preparation of fertilizer mixtures and field application

10 Preparation and application of growth regulators

11 Lay out of different irrigation systems

12 Identification and management of nutritional disorders in fruits

13 Identification and management of nutritional disorders in vegetables

14 Study of bearing habits in horticultural crops

15 Study of maturity standards and harvesting of important fruits and vegetables

16 Study of grading, packaging and storage of fruits and vegetables.

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FRSC-1.1.2 Plant Propagation & Nursery Management 2(1+1)THEORY:

1 Propagation, Need and Potentialities for plant multiplication, sexual and asexualmethods of propagation, advantages and disadvantages

2 Seed dormancy – means to break seed dormancy (Stratification and Scarification)– internal and external factors and seed treatment for germination and diseasecontrol; use of growth regulators to overcome the seed dormancy

3 Nursery techniques, apomixes, mono embryony, poly embryony, chimera and budsports; nursery tools and implements.

4 Propagation by division – suckers, rhizomes, corms, tubers, cloves and bulbs

5 Propagation structures: Mist chamber, humidifier, greenhouses, glasshouses, coldframes, hot beds and poly houses

6&7 Propagation by cutting – Hard wood, Semihard wood, Herbaceous – physiologicaland bio-chemical basis of rooting; Factors influencing rooting of cuttings; meansto enhance the rooting of cuttings – use of growth regulators in rooting of cuttings.

8 Propagation by layering – types of layering; establishment of layers in the field;physiological and biochemical basis for rooting in layering – use of growthregulators in layering.

9&10 Methods of grafting – Approach grafting; Veneer grating; Wedge grafting; Saddlegrafting; Tongue grafting; Whip grafting; Bridge grafting; Epicotyl grafting;Sofwood grafting. Physiological basis for graft union, Graft incompatibility(Localised and translocated) – Selection of mother plant –Establishment of progenyorchard/mother plant block; - procuring of section.

11 Anatomical studies of graft unions – means for graft success

12 Methods of budding – ‘T’ budding, Inverted ‘T’budding, Shield budding; Chipbudding; Flute budding; Ring budding; ‘I’ budding.

13 Stock – scion relation ship; Characteristics of a good root stock

14&15 Micro propagation – Choice of explant (Totepotency); media-MS-media, Growthregulators in culture, sterilization of the explant, sub-culturing of the callus,Organogenesis – Somaclonal Variation-Hardening of plants

16 Bud wood certification and nursery registration Act

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PRACTICALS:

1 Study of various propagation media for nursery beds, pots and mist chamber.

2 Preparation of nursery beds (raised and flat beds) and sowing of seeds.

3 Raising of root stocks of different fruit plants like Mango, Citrus, Cashew etc.

4 Preparation of plant material for planting

5 Hardening of plants in the nursery – different methods like reducing Irrigation,Shade, exposure for short periods to sun etc.

6 Study and practicing of different propagation methods by cutting.

7 Study and practicing of different propagation methods by layering.

8 Study and practicing of different propagation methods by grafting

9 Study and practicing of different propagation methods by budding

10 Study and practicing of different propagation methods by divisions

11 Preparation of layout for commercial nurseries

12 Visit to a commercial nursery in the locality

13 Visit to tissue culture / biotechnology laboratories.

14 Study of plant propagation structures and equipment

15 Use of different types of tools & implements in the nursery.

16 Application of nutrients and plant protection chemicals in the nursery.

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FRSC-1.1.3 Tropical and Sub-Tropical Fruits 3(2+1)THEORY:

1 Classification of Fruits

2 Mango: Introduction & History, Nutritive Value, Uses, Origin & Distribution Areaand Production, Export Potential, Importing Countries, Important Species of MangoProduction Technology: Climatic requirements –Temperature, rainfall and otherrequirements for optimum vegetative growth, flowering, and fruit development underNorth Indian and South Indian conditions Soil requirements

3 Mango Varieties: Indian and Exotic varieties – Varieties suitable for export,Commercial varieties – Table varieties, Juicy varieties, Table and Juicy Varieties,Pickle Varieties, Varieties suitable for Preservation, Early, Late and. Off-SeasonVarieties, Mono & Polyembroynic, Varieties suitable for different regions of A.P.(Rayalseema, Telangana and Coastal) and Varieties of North, South, East and West;Hybrids of Mango released for cultivational all over India.

4 Propagation: Commercial propagation by Epicotyl grafting, Veneer grafting plantingDensity; High Density Planting system. Nutritional and Irrigation requirement; Roleof Major & Minor nutrients, Inter cultivation; Intercropping, Weed management.

5 Special Horticultural Practices: Manipulation of flowering through canopymanagement & application of plant growth regulators, Flowering: Environmentalfactors influencing flowering, types of flowers, agents of pollination, fruit set, fruitdrop and its control.

6 Alternate Bearing / Biennial Bearing: Causes and control Physiological Disorders &their control: Malformation (Vegetative & Floral), Black Tip, Spongy Tissue, andleaf Scorch. Harvesting & Yield: Harvest Indices, Methods of Harvesting, Grading,Packing, Transport, Storage and Ripening

7 Banana and Plantains: Economic importance – Nutritive value, Uses, Origin of variousgroups & Distribution, Area & Production; Genomic classification and Nomenclature;Taxonomic Classification: Musa acuminate, Musa bulbisiana Major genomic groupsand Cultivars in the World and Hybrids.

8 Production Technology: Climate, Soil requirements. Propagation by Suckers,Treatment of suckers before planting; Micro propagation: Planting density Irrigation,Nutritional requirements: Fertilizer doses recommended.

9 Management of Banana crop: Desuckering, Ratoon sucker selection, Weed control,Mulching, Earthing up. Leaf removal, Provision of Wind breaks; Bunch management:Propping of bunches, Wrapping, Trimming, Removal of Male bud, Bunch covering.Harvesting indices in Banana, Harvesting, Yield, Ripening and Storage PhysiologicalDisorders: 1) Chilling injury 2) Choke throat.

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10 Citrus: Introduction and History, Economic importance, Nutritive value of Sweetand Acid groups, Uses, Origin & Distribution, Area & Production and Export Potential,classification of Citrus: I. Swingle Classification (1948) Eucitrus (10) and Papeda(6) : II. Tanaka Classification (1954). III. Hodgsons Classification: Acid members,Oranges, Mandarins, Pummelos and Hybrids of Citrus

11 Production Technology: Climatic & Soil requirements of important citrus groupsVarieties: Citrus Indian and Exotic varieties of Sweet Oranges, Mandarins, GrapeFruit and Pummelo, Lemons, Limes Propagation: Seedling stocks, Root stockstolerant to diseases, Stock & Scion relationship, methods of propagation -Bud WoodCertification – Virus free bud wood, Nucellar clones, Virus indicator species.

12 Planting Densities, Irrigation, Root Stocks, Age & Bearing Capacity; Nutrientmanagement: Major & Minor nutrients, Deficiencies, Weed Management; Pruningof young, pre bearing plants, and bearing trees, Root pruning and Bahar Treatment(Ambebahar, Mrig Bahar and Hasth bahar)

13 Flowering: Factors effecting fruit set, Fruit drop and its control, PhysiologicalDisorders like Granulation, and Rind pitting; Citrus Decline: Symptoms, Factorsresponsible and Control measures. Harvesting: Maturity Indices, Yield of fruits,Post Harvest Handling: Grading, Packing, Transport, Storage and Ripening.

14 Grapes: Economic importance, Nutritive value, Uses, Origin & Distribution, Area &Production; Genera; Vitis & Muscadinia, Species grown in different regions of theWorld; Varieties:Indian and Exotic Varieties–Seeded & Seedless Varieties, Colouredvarieties, Varieties suitable for table, wine, Juice, Canning and raisin purpose.

15 Production Technology: Climatic requirements, Soil requirements, Propagation,Method of propagation of root stocks, Planting Density, Planting, Irrigation:Symptoms of water deficit; Nutrition: role of Major & Minor nutrients, FertilizerScheduling.

16 Training: Purpose, systems of training (Bower, telephone system, Trellis system-Tand Y, vertical cordon system – single & double, kniffin system, Gable system) Pruning:Objectives, Definitions of Cane, Spur, Soot, Fruiting Spur, Foundation Spur, / RenewalSpur, Long Spur, Medium Spur, Arms, Trunk, Suckers etc., Pruning for vegetativegrowth (summer) and for fruiting (winter), Level of pruning.

17 Improvement of yield through practices like girdling, pinching thinning of floweringand berry drop. Fruit set, Stenospermocarpy, Stages of berry growth; Use of plantgrowth regulators to induce 1) Seedlessness, 2) Improve quality and for 3) cropregulation. Maturity Standards, Harvesting & Yield, Grading, Packing, Storage andRipening; Physiological Disorders: Blossom end rot, Inter-veinal chlorosis, PoorBud Burst, flower and Berry drop, Barrenness of vine, Pink berry, Cracking of Rachies,shot berry, Hen & Chicken disorder.

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18 Sapota : Economic Importance, Nutritive value, Origin & Distribution, Area &Production; Species & Types: Types based on growing habit (Erect, Drooping andSpreading), Varieties and hybrids; Production Technology: Climatic & Soilrequirements; Propagation, Root Stocks, Planting Density, methods of irrigation,nutrient management, Interculture, weed management and inter-cropping, MaturityIndices, Harvest & Yield; Handling, Grading, Packing, Transport, Marketing, Ripeningand Storage.

19 Guava:Economic Importance, Nutritive value, Origin & Distribution, Area &Production; Species & Varieties (Indian & Exotic), Hybrids; Production Technology:Soil & Climatic requirements, propagation by Vegetative methods (Air layering,Ground layering and Stooling); Planting, Planting density, Irrigation, Nutrientmanagement, training and pruning. Bahar treatment (Ambe bahar, Mrig bahar andHasta bahar), Flowering, Plant Growth Regulators for Fruit thinning, andParthenocarpy; Maturity Indices, Harvesting & Yield, Packing, Transportation, andStorage.

20 Papaya: Economic Importance, Nutritive value, Origin & Distribution, Area &Production; Varieties: (Pusa varieties, Coimbatore varieties, Taiwan varieties etc.);Sex expression and Sex identification. Production Technology: Soil & Climaticrequirements, Propagation, Planting, Irrigation & Nutrient management.

21 Maturity indices, Harvesting, Yield and Storage. Latex extraction: Papain:Classification, uses, Factors effecting Papain Production, Suitable varieties for Papain,Extraction & Yield of Papain, Marketing & Prospcts.

22 Pine Apple: Economic Importance, Nutritive value, Origin & Distribution, Area &Production, Varieties: Groups: Spanish, Abacaxi, Queen, Cayene, Maipore ProductionTechnology: Soil & Climatic requirements; Propagation by shoot suckers, Groundsuckers, slips, crowns, stumps, micro propagation, High Density Planting, Water andNutrient management, Interculture, flowering and fruiting. Use of chemicals and plantgrowth regulators for improving the flowering and fruiting, Maturity indices,Harvesting for local market and Distant markets Yield, Post harvest handling andstorage.

23 Pomegranate: Economic importance, nutritive value, origin and distribution, Areaand Production, Varieties: Hard seeded and soft seeded. Production technology: Soil& climatic requirements; Propagation, Planting, Training and Pruning, Irrigation,Nutrient Management, Bahar treatment, Flowering, flower and Fruit thinning, Harvestindices, Yield, and storage. Physiological disorders – Fruit cracking.

24 Custard Apple: Economic Importance, Nutritive value, Origin & Distribution, Area& Production, Annona squamosa, A muricata, A. reticulate, A.cherimola, AtemoyaHybrid; Varieties & Groups – Green fruit & Red fruit; Production Technology: Soiland Climate; Propagation: Seed, Vegetative Planting, Planting density; Irrigation &

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Nutrient management, Flowering time, Fruit Development, Stone Fruit formationand their control, Harvest, Yield, Storage.

25 Ber: Economic Importance, Nutritive value, Origin & Distribution, Area & Production,Spices & varieties; Adaptive features of Ber, Production technology: Soil & climaticrequirements; Training and Pruning, irrigation and nutrient management; Flowering& fruit set, Fruit drop and its control, maturity indices, yield.

26 Fig: Economic Importance, Nutritive value, Origin & Distribution, Area & Production,Types & varieties (Capri fig, Adriatic fig, Smyrna fig and sanpedro fig) Productiontechnology: Soil & climatic requirements; Training and Pruning, irrigation and nutrientmanagement; Flowering & fruit set, caprification, maturity indices, yield. Problemslike sun burn, fruit cracking and fruit drop.

27 Litchi: Economic Importance, Nutritive value, Origin & Distribution, Area &Production, Species & varieties: Exotic / Indian Varieties-Early, Mid-season and Lateseason varieties; Production technology: Soil and climatic requirements; propagation,Nutrient Management, Irrigation, Interculture, flowering and fruiting, fruit drop andits control; Maturity indices, Harvesting, yield, Post Harvest handling and Storage;Regulation of colour break in litchi, Physiological disorders: Fruit cracking.

28 Rambutan: Economic Importance, Nutritive value, Origin & Distribution, Area &Production, Exotic varieties, Propagation, Planting density, Nutrient Management,Flowering, Harvesting and Yield Jack Fruit: Economic Importance, Nutritive value,Origin & Distribution, Area & Production, Species and cultivars of Jack fruit (India,Exotic). Production technology Soil & climatic requirements, propagation, planting,Irrigation, nutrition, flowering, fruitset, harvesting and yield.

29 Avocado: Economic Importance, Nutritie value, Origin & Distribution, Area &Production; Species and Varieties: Different Races-Mexican, Guatemalan and WestIndian races, Cultivars of three races, production technology: Soil and Climaticrequirements; propagation, density, planting, pruning; Irrigation, Nutrition, Floweringand Fruiting: Diurnally Synchronous Dichogamy; Maturity indices, Harvesting, Yield.Passion Fruit: Economic Importance, Nutritive value, Origin & Distribution, Area& Production; Species & Cultivars (Purple, Golden yellow, Hybrid (kavery), Noel’sspecial), Soil, Climate, Propagation, Irrigation, Flowering, Fruiting, fruit set,Harvesting indices and Harvesting, Yield

30 Durian, Bael, Carombola, Mangosteen: Economic Importance, Nutritive value, Origin& Distribution, Area Production; Important Species & Cultivars, Productiontechnology, Harvesting.

31 Rain fed Horticulture: Scope and Importance of Arid Fruit Culture, Nutritional Valueof Arid Fruits, Production from Arid Fruits, Present Status of Arid Fruit culture inIndia. Limitations of Arid Zones: Land use capability classes, saline soil and irrigationwater, low and erratic rain fall and intense radiation.

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32 Special Characteristics: of Fruit crops which make them suitable for Arid Zone- 1)Ber 2) Aonla 3) Annona 4) Jamun 5) Wood Apple 6) Pomegranate 7) Carissa 8) DatePalm 9) Phalsa 10) Fig 11) Bael 12) Tamarind

PRACTICALS:

1 Description and identification of varieties of Mango and Banana based on flower andFruit morphology.

2 Description and identification of varieties of Grape and Citrus.

3 Description and identification of varieties of Papaya, Sapota, Guava and pine apple.

4 Description and identification of varieties of Avocado, Litchi, Jack fruit, passion fruitCarambola, Durian and Mangosteen.

5 Description and identification of varieties of Pomegranate, Ber and Aonla.

6 Description and identification of varieties of Annona, Jamun, Wood apple, Bael,Carissa, Fig, Phalsa, Date-Palm, Tamarind and West Indian Cherry.

7 Training and Pruning of Grapes.

8 Training and Pruning of Mango, Guava and Citrus.

9 Visit to commercial orchards.

10 Pre-treatment of Banana suckers and de-suckering in Banana. Study of sex forms inPapaya.

11 Use of plastics in fruit production viz., in propagation, mulching, irrigation, packaging,storage etc.

12 Visit to commercial orchards and diagnosis of maladies (Nutrient deficiencies, Pest& Diseases, Physiological disorders etc.)

13 Manure & Fertilizer application including Bio-fertilizers in different fruit crops(Methods of application, calculation of the required Manure & Fertilizers based onthe nutrient content).

14 Seed production in Papaya, latex extraction and preparation of crude papain.

15 Ripening of fruits, grading & packaging and production economics for tropical andsub-tropical fruits.

16 Visit to cold storage unit.

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FRSC-2.1.1 Temperate Fruit Crops 2(1+1)THEORY:

1 Definition of temperate region, climatic conditions of temperate zone, Classificationof temperate fruits.

2 Apple: Introduction, origin, and distribution, composition and uses, area, production,varieties, climate and soil requirements, root stocks (Dwarf, Semi-dwarf, Vigorousroot stocks, M-Series and MM- Series root stocks), Propagation, planting methods,Training & Pruning methods of Apple.

3 Manures and fertilizers and After care, Flowering, Induction of early flowering, useof growth regulators in flowering, Pre harvest drop, Blossom and fruit thinning.

4 Factors effecting colour development, Harvesting, Different maturity indices, Post-harvest handling, Grades followed in India, storage and physiological disorders ofapple.

5 Pear: Introduction, centers of origin, and distribution, different species of pear,composition and uses, area, production, varieties, climate and soil requirements, rootstocks, propagation, Training & pruning of pear

6 Manures and fertilizers, Intercropping, flowering and fruiting and use of growthregulators, harvesting, maturity indices, post -harvest handling and storage of Pear

7 Apricot: Introduction, origin, and distribution, varieties, Composition and uses,different species of Apricot, area, production, climate and soil requirements, rootstocks, propagation, Training & pruning of young trees, bearing trees and rejuvenationof old Apricot trees.

8 Manures and fertilizers, Intercropping, flowering and different stages of stone fruitgrowth and stages of maturity, maturity indices, harvesting, post-harvest handlingand storage and physiological disorders of Peach

9 Apricot: Introduction, origin, and distribution, varieties, composition and uses, differentspecies of Apricot, area, production, climate and soil requirements, root stocks,propagation, Training & pruning of young trees, bearing trees and rejuvenation ofold Apricot trees.

10 Manures and fertilizers, flowering, pollination and fruit set, maturity indices,harvesting, post-harvest handling and storage of Apricot.

11 Plum: Introduction, origin, and distribution, varieties, composition and uses, differencebetween European plums and Japanese plums, Types of European plums, area,production, climate and soil requirements, root stocks, propagation, Manures andfertilizers, Training & pruning, flowering, pollination and fruit set, maturity indices,harvesting, post-harvest handling and storage of Plum.

12 Strawberry: Introduction, origin, and distribution, varieties, composition and uses,Ploidy series, climate and soil requirements, Vegetative propagation, rising of runners

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13 Different systems of planting, Matted rows, spaced beds and Hill system Mulching,Flowering (June/Ever/day neutral bearers), pollination, defoliation and deblossomingoperation, Fruit set, Harvesting and Post harvest management and Physiologicaldisorder (Albinism) in Strawberry

14 Almond: Introduction, origin, and distribution, varieties, composition and uses, area,production, climate and soil requirements, root stocks, propagation, Manures andfertilizers, Training & pruning, flowering, pollination and fruit set, maturity indices,harvesting(mechanical), post-harvest handling and storage, Kernel use, shelling yield,grades of kernels for the international trade.

15 Introduction, origin, and distribution, composition and brief production technologyof Minor temperate fruit and nut crops viz., cherry, walnut, persimmon, kiwi, queensland nut(Macadamia nut), pecan nut, hazel nut and chest nut.

16 Re-planting problems, rejuvenation and special production problems like pre-mature,leaf fall, unfruitfulness, alternate bearing, control of pre-harvest fruit drop, importantinsect pests and diseases and their control.

PRACTICALS:

1 Description and identification of varieties of apple,

2 Planting systems followed in Apple.

3 Root stock characteristics of Apple.

4 Description and identification of varieties of pear

5 Description and identification of varieties of peach,

6 Description and identification of varieties of plums

7 Use of growth regulators in flowering of Temperate fruit crops

8 Manuring and fertilization of Apple, Pear, Peach, and Plum

9 Description and identification of varieties of apricot, almond and Cherry

10 Description and identification of varieties of strawberry

11 Description and identification of varieties of Kiwi and persimmon

12 Description and identification of varieties of walnut and pecan nut

13 Description and identification of varieties of hazel nut, chest nut and queens land nut

14 Training and Pruning methods followed in apple and Pear

15 Training and Pruning methods followed in plum and peach

16 Physiological disorders of Apple.

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FRSC-2.1.2 Orchard Management 2(1+1)THEORY:

1 Definition of Orchard – Objectives of orchard management – Importance of Orchardmanagement – Soil Management – Basic principles – Methods of soil management

2 Clean cultivation by–Ploughing–Application of weedicides–Mud plastering–Meritsand Demerits – Sod culture – Characteristics of ideal sod – methods of growing –Types of sod culture – Sod culture method – Sod pasture method – Sod mulchmethod –Temporary sod – Merits and Demerits

3 Weed management in orchards – Cultural (mechanical) methods – Biologicalmethods – Chemical methods – Guidelines for using Herbicides in orchards –Herbicides used for weed control in the orchards.

4 Mulching in orchards – Definition of Mulch and Mulching – Objectives of Mulching– Types of Mulches – Organic mulches – Garden compost – Peat – Leaves and leafmould – Straw and Hay – Saw dust and Wood chopping – Husk – Flax – Hop waste– Pine needles = News paper and Card board = Inorganic mulches – Plastic mulch– Clear and black plastic – Coloured Plastic mulches – Dust mulches – Gravel –Stones – Sand – Merits and Demerits of Mulching.

5 Cropping Systems – Tropical and subtropical Horticultural Systems – Monocropping – Multiple cropping – Inter cropping – Factors determining choice ofinter crop – Mixed cropping – Ratoon cropping – Multi storey or Multi tier cropping– Temperate Horticultural Systems – Medium High density planting – Optimumhigh density planting viz., - Tatura trellis – Pyramid system – Cordon system –Curtain system – Hedge row system – Ultra High Density planting viz., - Meadoworchard – Mechanized system – Intersive system.

6 Plant Interaction – Types of Interactions in cropping systems – Competitiveinteraction – above ground and below ground – Complimentary Interactions–Annidation in space and time –Allelopathy–Types. Biological efficiency of croppingsystems – Crop Equivalent Yield – Land equivalent Ratio – Cropping IntensityIndex.

7 Systems of Irrigation – Surface systems – Flooding – Check or bed method –Furrow method – Border method – Basin method – Ring method – Drip (surface)method – Pitcher method – Pipe method – Soil sloping method – Merits andDemerits.

8 Sub surface systems – Straight trench method – Cross trench method – Circulartrench method – Perforated pipeline method – Trench drip method – Buried dripmethod – Merits and Demerits – Over Head System – Sprinkler system of irrigation– Merits and Demerits.

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9&10 Soil Management in relation to soil organisms – Ploughing and tillage – continuouscultivation – crop rotation – Irrigation – Liming – Gypsum – Fertilizers and manures– Oil cakes – Soil Aggregation – Soil management in relation to Nutrient uptake –Soil physical conditions – Soil Fertility – Soil reaction – Climatic factors – Cropfactors – Soil management in relation to water uptake – Soil water – Factorsinfluencing infiltration – Soil properties – Continuous cultivation – Tillage – Intercultivation – Soil management on soil environment – Soil environment – Soiltemperature and plant growth – Soil temperature.

11&12 Integrated Nutrient Management (INM) – Concept – Need for INM – Componentsof INM – Soil source – Mineral fertilizer – Organic sources – Biological sources –Merits of INM – Nutrient Management in orchards – Factors affecting fertilizeruse – Soil – Crop – Climate – Economic factors – Time of application – Rootdistribution and nutrition – Frequency of application – Method of application offertilizers in orchards – Surface application – Trench application – Punch bar method– Feeding needles – Foliar application – Fertigation – Tree injection.

13&14 Pollination and fruit set problems – Pollination – Self and Cross pollination –Definitions of fruit setting – Fruit fullness – Fertility – Self Fertility – Self sterile –Cross unfruitful – Pollinator – Polliniser – Causes of unfruitfulness – Internal factors– Evolutionary tendencies – Structural peculiarities – Dichogamy – Impotencyfrom abortive flowers – Impotency of pollen – Genetic influences – Sterility orunfruitfulness due to hybridity – Incompatibility – Physiological influences – slowpollen tube growth – premature or delayed pollination – nutritive condition ofplant – External factors – Nutrient supply – Pruning and grafting – Locality –Season – Temperature – Light – Pests and diseases – Age and Vigour of plant –Distributed water relations – Rain – Wind – Spraying.

15&16 Crop regulations in relation to cropping systems – Crop regulation in pine apple –fig – Aonla – Bahar treatment – Citrus – Guava – Pomegranate – Canopymanagement in Mango – Apple – Plum – Pear – Peach – Guava.

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PRACTICALS:

1 Layout of different systems of orchard soil management

2 Study of clean cultivation

3 Study of Inter-cropping systems in orchards

4 Study of cover cropping with suitable examples

5 Study of mixed – cropping with suitable examples

6 Study of filler crops in orchards, characteristics of a filler plant

7 Study of Use of Organic and Inorganic mulches

8 Study of moisture conservation methods

9 -10 Use of different weedicides in orchards

11-12 Layout of Basin and ring system of irrigation

13-14 Layout of Drip irrigation15 Layout of sprinkler irrigation16 Visit to local orchards

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DEPARTMENT OF VEGETABLE SCIENCEVGSC-121 Tropical and Sub-Tropical Vegetables 3(2+1)THEORY:

1 Olericulture–definition-Area, Production and Productivity of Tropical and Sub-Tropical Vegetables in India – India’s position in the World Vegetable production,India’s contribution to Indian economy-Leading States in Vegetable area, productionand Productivity – Export Potential of vegetables.

2 Importance of vegetables: Economic and nutritional importance of vegetables.

3 Classification of Vegetable Crops: 1) Botanical 2) Based on Hardiness 3) PartsUsed 4) Method of culture 5) Season

4 Vegetable Gardening: Types of vegetables Gardens – Kitchen Garden, marketgarden, Truck Garden, Vegetable Forcing, Garden for Processing, Seed productiongarden and Floating Garden

5 Tomato (Botanical Name): Introduction, Origin, Area and Production, Compositionand use, Pigmentation, Distribution and Export Potential of Tomato: Descriptionof Cultivars (Indian/Exotic) Determinate, Semi-Determinate and Indeterminatetypes; Cultivars suitable for Hills and Cultivars suitable for Processing-ExoticCultivars.

6 Production Technology: Soil and Climate – Method of raising the crop NurseryVs Direct Sowing, Seed Rate Nursery techniques – Main field preparation – BasalApplication of Nutrients – Transplanting, Spacing – Irrigation – Nutrition –Fertilizers Schedule, Major Nutrients, Minor Nutrients, Deficiency of Nutrients.

7 Inter cultivation – Weed Control Mulching. Effect of Chemicals & GrowthSubstances on various growth and Yield Parameters, stages of maturity, Harvestingand Yield – Grading (4Grades-Super A, Super, Fancy & Commercial) – Post HarvestHandling and Storage.

8 Physiological Disorders: Blossom end Rot, Cracking, Cat Face, Puffiness, SunScald, Gold Fleck, Blotchy ripening, Crease Stem, Internal Blackening, LowerStem Swelling, Low Temperature Injury etc.

9 Off-Season Tomato Production; Value Addition-Economics.

10 Brinjal (Botanical Name): Introduction, Origin, Area and Production, nutritionalComposition, Distribution and Export Potential of Brinjal; Flower types based onStyle Length-cultivars.

11 Production Technology: Soil and Climate; Cultivation; Seed Rate, Seed Treatmentand Raising of Nursery, Land Preparation, Transplanting, spacing, Irrigation,Manures and fertilizers-inter culture and rationing in Brinjal.

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12 Effect of Growth Substances on Fruit set, Harvest Indices –Colour, GlossyAppearance, Calyx and Stem Ends; Yield, Grading and storage and Economics.

13 Chilli (Botanical Name): Introduction, Origin, Area and Production, Compositionand Uses of chilli and bell pepper-Pigmentation and Pungency, Distribution andExport Potential of Chilli-Taxonomy-Cultivars.

14 Production Technology: Soil and Climate-Methods of raising the crop-NurseryVs. Direct Sowing, Seed Rate-nursery techniques-Main field preparation-Spacing-Irrigation-nutrition-Fertilizers Scheduling, Bio-Fertilizers-Inter cultivation.

15 Effect of Growth Substances on Flowering, fruit set and fruit Maturity: Stage ofmaturity for harvesting – For Green Chilli and Dry Chilli, Harvesting and yield-drying and Storage; Value Addition & Economics.

16 Okra (Botanical Name): Introduction, Origin, Area and Production, nutritionalcomposition and uses-Distribution and Export Potential of Okra-cultivars andhybrids.

17 Production Technology: Soil & climate; cultivation; land preparation, sowingseason, seed rate, spacing, nutrition, irrigation and inter culture. Use of growthsubstances-stage of harvest, harvesting & yield, storage; economics and valueaddition.

18 Cucurbits: Introduction, Area and Production, Origin and distribution, compositionand uses, characteristics of cucurbitaceous family-list of cultivated cucurbits(Botanical Names & common names) Bitter Principle-Flowering, Sex mechanismssex expression-use of Plant Growth Regulators for Sex modification.

19 Cucurbits: Cultivation details of Cucumber, Pumpkin and squashes –productiontechnology –soil and climate-cultivars-propagation and planting methods –seedrate, spacing, irrigation, nutrient management – inter culture–Weed control,Mulching, plant growth regulators – maturity indices –harvesting and yield.

20 Cucurbits: Cultivation details of gourds- Production technology – soil and climate– cultivars – propagation and planting methods – seed rate, spacing, irrigation,nutrient management – Inter culture – Weed Control, Mulching, plant growthregulators – maturity indices – harvesting and yield.

21 Cucurbits: Cultivation details of melons- Production technology – soil and climate– cultivars – propagation and planting methods – seed rate, spacing, irrigation,nutrient management – Inter culture – Weed Control, Mulching, plant growthregulators – maturity indices – harvesting and yield – Production of seedlesswatermelons.

22 Cucurbits: Cultivation details of Coccinia & Chowchow- Production technology –soil and climate – cultivars – propagation and planting methods –spacing, irrigation,

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nutrient management – Inter culture – Weed Control, Mulching, plant growthregulators – maturity indices – harvesting and yield.

23 Seedless watermelon production – River and cultivation of Cucurbits – Off-seasonproduction of Cucurbits

24 Legume vegetables:-

French Bean: (Botanical Name) Introduction, Origin, Area, Nutritive composition– Classification: According to Habit (pole, semi pole and bush types) – ProductionTechnology: Climate and Soil-cultivars-Season-Seed Rate, Seed Inoculation,Spacing, Nutrition, Irrigation and Inter-cultivation; maturity standards, Harvesting,Yield, Storage & Economics.

25 Lab-Lab (Dolichos) bean (Botanical Name) : Introduction, Origin, Area, Nutritivevalue and uses-cultivars (bush and pole types)-differentiate field beans and gardenbeans – cultivation: climate and soil, seeds and sowing, season, spacing, nutrientrequirements, irrigation, intercropping; harvesting, yield.

26 Cluster Bean(Botanical Name) :Introduction, Origin, Area, Nutritive value andindustrial importance of guar gum-cultivars classification according to Branching,Presence / Absence of hair and Kind of Fruit-cultivation-climate and soil; seed ratesowing, spacing, nutrition, irrigation-stage of harvest based on the purposes, yieldand storage and economics.

27 Vegetable Cow pea (Botanical Name) : Introduction, Origin, Area, Nutritive value-cultivars –climate & soil, seed rate, spacing, nutrition, irrigation and inter culture-harvesting indices – harvesting & yield.

28 Leafy Vegetables: Importance of leafy vegetables and types of leafy vegetables

Amaranthus: Introduction, Origin, Area, Nutritive value –cultivars-soil & climateland preparation, sowing seed rate, spacing, irrigation and nutrition – methods ofharvesting and yield.

29 Basella (Botanical Name):Introduction, Origin, Area and Nutritive value -cultivars(Reddish stem type & commonly grown green types)-Soil and Climate; Propagation– Seed, stem cuttings, crop duration-seed rate, spacing, nutrition, and irrigation –harvesting and yield.

30 Portulaca (Botanical Name) :Introduction, Origin and Nutritive value -cultivarssoil & climate - land preparation, sowing, seed rate, spacing, irrigation and nutrition–harvesting and yield.

31 Perennial Vegetables:

Curry Leaf (Botanical Name) : Introduction, Origin Area and Nutritive value -cultivars soil & climate, cultivation - land preparation, nursery raising-sowing/Planting, seed rate, spacing, Irrigation, nutrition –harvesting and yield.

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32 Drumstick / Moringa (Botanical Name) : Introduction, Origin, Composition ofPods, Leaves and uses of Moringa-cultivars-soil and climate; Propagation andplanting methods-seed rate – field preparation-sowing/planting-nutrition, Irrigationand inter culture; pruning for extension of cropping season- harvesting and yield.

PRACTICALS:

1. Classification of vegetable crops

2. Nursery techniques for vegetable production and Hi-tech vegetable nurseryproduction

3. Planning and layout of a kitchen garden

4. Identification and description of Solanaceous vegetable varieties

5. Methods of main field preparation and transplanting of nursery grown seedlings

6. Seed extraction methods in tropical and sub tropical vegetables

7. Nutritional deficiencies and physiological disorders in tropical and sub tropicalvegetables.

8. Inter cultural and special cultural operations In vegetable plots.

9. Identification and description of Okra and Legume vegetables.

10. Plant growth regulators in vegetable production.

11. Identification and description of varieties of cucurbits.

12. Harvesting indices and maturity standards in tropical vegetables.

13. Visit to vegetable farmers fields

14. Post harvest handling of vegetables

15. Identification and description of varieties of Amaranthus, Drumstic and Curry leaf

16. Visit to vegetable markets for study of marketing problems

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VGSC-2.2.1 Temperate Vegetables, Potato and Tuber Crops 3(2+1)THEORY:

1 Area, Production and Productivity of temperate vegetables, potato and other tubercrops in India - economical, industrial nutritional importance of temperatevegetables, potato and tuber crops.

2 Cole crops:

Cabbage (Botanical Name): Introduction, Origin, Area and Production, nutritionalvalue, bitter principle, Distribution and Export Potential- Cultivars- classificationbased on shape, colour and crop duration. Soil and climate requirements.

3 Production Technology: - Nursery techniques – Seed Rate and nursery sowing.Main field preparation – Transplanting, Spacing, - Irrigation – Nutrition – Intercultivation – Stage of maturity – method of harvesting and Yield – Post HarvestHandling and Storage- Physical disorders.

4 Cauliflower (Botanical Name): Introduction, Origin, Area and Production,nutritional value – Distribution and Export potential – Cultivars- types andclassification – Soil and climate- Seed Rate and nursery sowing – Transplanting,Spacing and Irrigation- Nutrition – Deficiency symptoms of Nutrients.

5 Inter cultivation and blanching- Stage of maturity, Harvesting and Yield – postHarvest Handling and Storage- Physiological disorders and their control.

6 Brussels Sprouts (Botanical Name): Introduction, Origin, Area and Production,nutritional composition and Uses – Cultivars – Production Technology – Soil andclimate – Seed Rate and sowing – Transplanting, Spacing, - Irrigation – Nutrientmanagement – Inter cultivation – Harvesting and Yield – Post Harvest Handlingand Storage.

7 Sprouting Broccoli (Botanical Name): Introduction origin, Area and Production,nutritional value- Cultivars – Production Technology – Soil and climate- Seed Rateand sowing. Transplanting, spacing and Irrigation – Nutrition – Inter cultivation-Harvesting and Yield – Post harvest handling and Storage.

8 Knol – Khol (Botanical Name): Introduction, Origin, Area and Production,nutritional value- Cultivars – Production Technology – Soil and climate- SeedRate and sowing. Transplanting, spacing and Irrigation – Nutrition – Intercultivation- Harvesting and Yield – Post harvest handling and Storage.

9 Chinese Cabbage (Botanical Name): Introduction, Origin, Area and Production,nutritional value- Cultivars – Production Technology – Soil and climate- SeedRate and sowing. Transplanting, spacing and Irrigation – Nutrition – Intercultivation- Harvesting and Yield – Post harvest handling and Storage.

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10 Bulb Crops:

Onion (Botanical Name): Introduction, Origin, history, Area, production andproductivity – Distribution and Export Potential – nutritional value and pungencyprinciple – Cultivars – Soil and climate requirements.

11 Production Technology: Propagation and planting methods – seed Rate and sowing.Main field preparation – Transplanting, Spacing, - Irrigation - Nutrition – Deficiencysymptoms of nutrients – Inter cultivation – stage of maturity, Harvesting, curingand Yield – Post Harvest Handling and Storage – Physiological disorders.

12 Garlic & Leek (Botanical Name): Introduction, Origin, Area and Production,nutritional value- Cultivars – Production Technology – Soil and climate- SeedRate and sowing. Transplanting, spacing and Irrigation – Nutrition – Intercultivation- Harvesting and Yield – Post harvest handling and Storage.

13 Salad crops:

Lettuce & Celery (Botanical Name) : Introduction, Origin, importance andnutritional value – Cultivars – types of lettuce – Production Technology – Soil andclimate – seed rate, sowing/ planting – spacing, Irrigation – Nutrition – Intercultivation – Harvesting and Yield – Post Harvest Handling and Storage.

14 Root crops:

Carrot (Botanical Name) : Introduction, Origin, Area, Production and productivity– nutritional value – pungency and pigmentation – Cultivars- classification ofcultivars based on root shape and temperature response to flowering (Asiatic andEuropean) – Production Technology – Soil and climate – seed rate, sowing andspacing, - Irrigation - - Nutrition – Inter culture – Harvesting and Yield – PostHarvest Handling and Storage. Physiological disorders (splitting, forking and cavityspot)

15 Radish (Botanical Name) : Introduction Origin, Area, Production and productivity– nutritional value- pungency and pigmentation – Cultivars – Asiatic and Europeanty0pes – production Technology – Soil and climate – seed rate, sowing and spacing,- Irrigation – Nutrition – Inter culture – Harvesting and Yield – Post Harvest Handlingand storage.

16 Beet root (Botanical Name): Introduction, Origin, Area, Production and productivity– nutritional value – pigmentation – Cultivars – Classification based on root shape-Production Technology – soil and climate – seed rate, sowing and spacing, -Irrigation, - Irrigation – Nutrition – Inter culture – Harvesting and Yield – PostHarvest Handling and Storage.

17 Turnip( Botanical Name): Introduction, Origin, Area, Production and productivity– nutritional value – pungency and pigmentation – Cultivars – Asiatic and European

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types – production Technology – Soil and climate – seed rate, sowing and spacing,- Irrigation – Nutrition – technology- Soil and climate – seed rate, sowing andspacing, - Irrigation – Nutrition – Inter culture – Harvesting and yield – Post HarvestHandling and Storage.

18 Legume vegetables:

Pea (Botanical Name): Introduction, Origin and taxonomy – Area, Production andproductivity – nutritional value-botany – distinguishing characters – Cultivarsclassification of cultivars based on seed texture, height of plant of, maturity anduse of pods.

19 Production Technology – Soil and climate – seed rate, methods of sowing andspacing, - Irrigation – Nutrition – Inter culture – use of plant growth regulators –maturity indices (tenderness) – Harvesting and Yield – Post harvest handling andStorage.

20 Broad bean (Botanical Name): Introduction, Origin, Area, Production andproductivity – nutritional value – Cultivars – Production Technology – Soil andclimate – seed rate, sowing and spacing, Irrigation – Nutrition – Inter culture-Harvesting and Yield – Post Harvest Handling and Storage.

21 Leafy vegetables:

Palak/Spinach beet (Botanical Name): Introduction, Origin, nutritional value- botanyand cultivars – differentiation with spinach – Production Technology – Soil andclimate – seed rate, sowing and spacing – Irrigation – Nutrition – Inter culture-Harvesting, yield and storage.

22 Spinach(Botanical Name) : Introduction, Origin, nutritional value – botany-Cultivars – classification of cultivars based on seed type and leaf type- productionTechnology – Soil and climate – seed rate, sowing and spacing, Irrigation- Nutrition– Inter culture – Stage of maturity- Harvesting, Yield and storage.

23 Specialty vegetables:

Rhubarb, Asparagus and Globe artichoke (Botanical name) : Introduction, Origin,importance and nutritional value – Cultivars – production Technology – Soil andclimate- propagation and planting methods – seed rate, sowing and spacing,-Irrigation – Nutrition- Inter culture- Stage of maturity – Harvesting, Yield andstorage.

24 Potato :

Introduction, Origin, Area, Production, Productivity, history and distribution – rolein Indian economy- importance and nutritional value- Cultivars- potato zones.

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25 Production Technology – Soil and climate – Propagation and planting materialTrue potato seed(TPS) – seed rate – Main field preparation, sowing/planting andspacing – Irrigation – Nutrition – Inter culture.

26 Harvesting, curing and Yield – Post Harvest Handling and Storage- Physiologicaldisorders- Production of certified seed – Suggestions to produce healthy seed inIndian plains.

27 Tuber crops:

Sweet potato (Botanical Name): Introduction, Origin, area and production-nutritional value – Cultivars – Soil and climate – propagation and planting- seedrate and spacing, - Irrigation – Nutrition – Inter culture(turning of vines)- Harvesting,curing and yield – Post harvest handling and Storage

28 Tapioca/Cassava(Botanical Name): Introduction, origin, area and production –nutritional value and toxic principle – Cultivars – production Technology – Soiland climate – Propagation and planting material – seed rate and spacing, -Irrigation– Nutrition – Inter culture – Harvesting, Yield and storage.

29 Yams(Botanical Name): Introduction, Origin, area and production – nutritionalvalue and uses – alkaloids – types of Yams – Cultivars – Production Technology –Soil and climate – propagation and planting material – seed rate and spacing,Irrigation – Nutrient management – Inter culture (training of vines – Harvesting,Yield and storage.

30 Elephant foot Yam (Amorphophallus) (Botanical Name): Introduction, Origin, areaand production – nutritional value – acridity principle – Cultivars – productionTechnology – Soil and climate – propagation and planting material – seed rate andspacing, - Irrigation – Nutrition – Inter culture – Harvesting, curing, yield andstorage.

31 Colocasia/ Taro (Botanical Name): Introduction, Origin, area and productionnutritional value – acridity principle – Cultivars – Production Technology – Soiland climatepropagation and planting material – seed rate and spacing, - Irrigation-Nutrition – Inter culture – Harvesting, curing, yield and storage.

32 Arrow root (Botanical Name): Introduction, Origin and importance – nutritionalvalue – Cultivars – Production Technology – Soil and climate – propagation andplanting material – seed rate and spacing, - Irrigation – Nutrition – Inter culture –Harvesting, yield and storage.

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PRACTICALS:

1 Nursery bed preparation and management.

2 Identification and description of cabbage and cauliflower.

3 Identification and description of Knol-Khol, Sprouting broccoli and Brussels sprout.

4 Preparation of field, sowing/transplanting.

5 Identification and description of root crops.

6 Visit to farmer’s field .

7 Identification and description of potato.

8 Identification and description of bulb crops.

9 Visit to vegetable research station.

10 Identification and description of pea.

11 Identification and description of Tuber Crops.

12 Calculation of cost of cultivation for important vegetable crops and projectpreparation of commercial cultivation.

13 & 14 Identification of physiological, nutritional disorders and their corrections.

15 Visit to local vegetable markets.

16 Final practical examination.

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VGSC-3.2.1 Seed Production of Vegetables, Tuber and Spice crops 3(2+1)THEORY:

1. Introduction and History of seed industry in India.

2. Importance and scope of vegetable seed production in India

3. Classification of vegetable crops based on pollination and reproduction behaviour.

4. Seed-definition-differences between grain and seed. Basics of agronomics

5. Role of climatic factors (temp, humidity, light, wind velocity and wind direction) Ivegetables seed production.

6. Principles of vegetable seed production – Genetic Principles (Maintenance ofGenetic Purity by crop rotation, isolation, rouging, seed certification and grow outtests) – Agronomic Principles (area and land selection, source of seed, seed treatmentand better agronomic practices.

7. Seed production of Solanaceous vegetables:

Tomato: Climate, land requirements, season, planting time, nursery management,seed rate, flowering and seed setting, rouging, harvesting and threshing, seedextraction and seed storage

8. Brinjal: Climate, land requirements, season, planting time, nursery management,seed rate, flowering and seed setting, rouging, harvesting and threshing, seedextraction and seed storage

9. Chilli and Bell pepper: Climate, land requirements, season, planting time, nurserymanagement, seed rate, flowering and seed setting, rouging, harvesting andthreshing, seed extraction and seed storage

10. Seed production of cole crops:

Cabbage: Climate, land requirements, season, planting time, nursery management,seed rate, flowering and seed setting, rouging, harvesting and threshing, seedextraction and seed storage

11. Cauliflower: Climate, land requirements, season, planting time, nurserymanagement, seed rate, flowering and seed setting, rouging, harvesting andthreshing, seed extraction and seed storage

12. Seed production of Root vegetables:

Carrot: Climate, land requirements, season, planting time, nursery management,seed rate, flowering and seed setting, rouging, harvesting and threshing, seedextraction and seed storage

13. Radish: Climate, land requirements, season, planting time, nursery management,

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seed rate, flowering and seed setting, rouging, harvesting and threshing, seedextraction and seed storage

14. Beetroot: Climate, land requirements, season, planting time, nursery management,seed rate, flowering and seed setting, rouging, harvesting and threshing, seedextraction and seed storage

15. Seed production of Bulb vegetables:

Onion & Garlic: Climate, land requirements, season, planting time, nurserymanagement, seed rate, flowering and seed setting, rouging, harvesting andthreshing, seed extraction and seed storage

16. Garlic: Climate, land requirements, season, planting time, nursery management,seed rate, flowering and seed setting, rouging, harvesting and threshing, seedextraction and seed storage

17. Seed production of Cucurbits

Melons: Climate, land requirements, season, planting time, nursery management,seed rate, flowering and seed setting, rouging, harvesting and threshing, seedextraction and seed storage

18. Gourds: Climate, land requirements, season, planting time, nursery management,seed rate, flowering and seed setting, rouging, harvesting and threshing, seedextraction and seed storage

19. Radish: Climate, land requirements, season, planting time, nursery management,seed rate, flowering and seed setting, rouging, harvesting and threshing, seedextraction and seed storage

20. Sweet Potato: Climate, land requirements, season, planting time, nurserymanagement, seed rate, flowering and seed setting, rouging, harvesting andthreshing, seed extraction and seed storage

21. Tapioca: Climate, land requirements, season, planting time, nursery management,seed rate, flowering and seed setting, rouging, harvesting and threshing, seedextraction and seed storage

22. Seed production of Legumes

French bean: Climate, land requirements, season, planting time, nurserymanagement, seed rate, flowering and seed setting, rouging, harvesting andthreshing, seed extraction and seed storage

23. Dolichos bean: Climate, land requirements, season, planting time, nurserymanagement, seed rate, flowering and seed setting, rouging, harvesting andthreshing, seed extraction and seed storage

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24. Peas: Climate, land requirements, season, planting time, nursery management,seed rate, flowering and seed setting, rouging, harvesting and threshing, seedextraction and seed storage

25. Seed production of Okra: Climate, land requirements, season, planting time, nurserymanagement, seed rate, flowering and seed setting, rouging, harvesting andthreshing, seed extraction and seed storage

26. Seed production of Leafy vegetables:

Amaranthus: Climate, land requirements, season, planting time, nurserymanagement, seed rate, flowering and seed setting, rouging, harvesting andthreshing, seed extraction and seed storage

27. Palak: Climate, land requirements, season, planting time, nursery management,seed rate, flowering and seed setting, rouging, harvesting and threshing, seedextraction and seed storage

28 Seed production of Spice vegetables:

Coriander and Fenugreek: Climate, land requirements, season, planting time,nursery management, seed rate, flowering and seed setting, rouging, harvestingand threshing, seed extraction and seed storage

29 Seed production of Major Spices: (Turmeric and Ginger): Climate, landrequirements, season, planting time, nursery management, seed rate, floweringand seed setting, rouging, harvesting and threshing, seed extraction and seed storage

30 Seed germination and purity analysis

31 Field and seed certification standards

32 Seed legislation and seed laws

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PRACTICALS:

1. Study of seed structure, color, size, shape and texture

2. Field inspection of seeds in vegetable crops

3. Practices of rouging in vegetable crops

4. Harvesting and seed extraction in vegetable crops

5. Germination and purity analysis in vegetable crops

6. Methods of seed production in solanaceous vegetables

7. Methods of seed production in cole crops

8. Methods of seed production in root vegetables

9. Methods of seed production in bulb crops

10. Methods of seed production in cucurbits

11. Methods of seed production in tuber vegetables

12. Methods of seed production in leafy vegetables

13. Methods of seed production in legume vegetables

14. Methods of seed production in spice vegetables

15. Visit to seed processing units

16. Visit to seed production farms

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DEPARTMENT OF FLORICULTUREAND LAND SCAPING

FCLS-1.3.1 Principles of Landscape Gardening 1(0+1)

1. Study of principles to be observed in preparation of landscape design & elementsof landscape design

2. Study of symbols, tools and implements used in landscape design.

3. Plant materials for landscaping and their identification i.e., annuals, herbaceousperennials, trees, Shrubs, Climbers, bulbous plants, cacti and succulents, aquaticplants, ground covers i.e., grasses etc, bamboos etc

4. Study of various features of an ornamental garden with suitable plants andidentification of plants for each feature.

5. Study of formal gardens i.e., Mughal, Persian, Italian and French gardens withtheir different features.

6. Study of informal gardens i.e., Japanese and English gardens with their differentfeatures; and wild, countryside.

7. Study of special type of gardens (Terrace garden and Rock garden)

8. Study of special type of gardens(Sunken garden and Bog or Marsh garden)

9. Visit to near by nurseries of ornamental plants.

10. Study of landscaping Highways, Railway stations, Bus terminus and Airports.

11. Study of landscaping cities, towns, country side, canals and along the bank ofrivers.

12. Study of landscaping factories, places of historic importance, places of worship.

13. Study of Designing of conservatory and lath house. Materials required , requirementof plants i.e., light, shade, temperature, humidity etc

14. Identification and description of indoor plants, Interior plant-scaping

15. Study of climatic factors (light, temperature, humidity fresh air and watering) onsuccessful culture of indoor plants.

16. Visit to near by landscape gardens.

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FCLS-2.3.1 Ornamental Horticulture 3(2+1)THEORY:

1 Definition of Ornamental Horticulture – Importance of Ornamental Horticulture(gardening) – History of gardening – During Aryan Civilization (Epic Era) – BudhaPeriod – Emperor Ashoka period – Gupta period – Mughal Period – British Period– Post Independence Period.

2 Definition of Floriculture – Scope and importance of floriculture industry in India– Present Status of floriculture in India – Area and Production of floriculturalProducts in India – International Scenario – Major exporters and importers in theworld – Industrial importance via., - Cut flowers – Ornamental plants – Flowersseeds – Floral extracts – dry flowers and plants – other floricultural related services.

3 Definition of land scape and land scaping – Historical back ground of land scaping– Principles of land scape gardening – Initial approach – Axis – Focal Point – Masseffect – Unity – Space – Divisional Lines – Proportion and Scale – Texture – Timeand Light – Tone and Colour – Mobility – Rhythm – Balance – Contract – Harmony– Vista – Style.

4&5 Garden components or features –Garden walls – Retaining wall – Fences and Gates– Steps – Garden Drives (Gravel and Asphalt) and Paths (Gravel, Brick, Grass,Stone, Crazy pavings) – Arches and Pergolas – Screens – Bridges – Outdoor gardenrooms (Gazebos, garden pavilions, band stand, bower and thatched huts) – Gardencomponents or features – Hedges and Edges – Flower bed – Borders – CarpetBedding.

6 Garden adornments via., – Garden Seats – Ornamental tubs, urns and Vases – Birdbaths – Sun dials – Floral Clocks – Japanese Lanterns – Ornamental Stones –Fountains – statues – Towers – Wells – Plants Containers – Plant Strands.

7 Types of garden – Formal – Informal – Wild Garden – Styles of garden in theworld – Mughal Garden – Site and design – Walls and gates – Terrace – Runningwater – Baradari – Trees and Flowers.

8&9 Features of English – Italian – French – Persian Gardens – Japanese Garden –Types of Japanese Garden – Hill – Flat – Tea – Passage – Sand Gardens – Featuresof Japanese Garden – Ponds – Streams – Water falls – Fountains – Islands – Bridges– Water Basins – Stone Lanterns – Stones – Pagodas – Fences and Gates – Vegetation(Ever green, Deciduous and Flowering plants)

10&11 Famous Gardens of India –Lal bagh (Bangalore) – Brindavan Garden (Mysore) –Government Botanic Gardens (Ootacamud) Mughal garden (Pinjore) – ChandigarhRose garden.

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12 Specialized gardens – Herb garden – Bog Garden – Sunken garden – Topiary Garden– Kitchen garden – Paved garden – Moon Garden – Gardening in hanging baskets– Window garden – Miniature garden – Mini Zoo – Importance of Green house –Conservatory – Lath house – Fernery in ornamental horticulture.

13 Rock Garden – Types of rock Garden – Selection of site – Construction of theRockery – Planting – Management of the Rockery – Plants for rock garden –Examples of Cacti and succulents, ferns, shrubs, herbaceous plants, bulbs, floweringannuals.

14 Water garden – Informal pool – Formal Pool – Construction – Planting methods –Filling the pool (water course and falls) – Care of the water garden – Plants forwater garden – Surface flowering acquatics – Oxygenators – Floaters – Marginals.

15&16 Roof garden – Need for roof garden – Limitations – Types of roof garden (Privateor cooperative) – Planning – Suitability of the roof – Drainage and water proofing– Making of flower beds, pots and containers – Gardening – Concept – Soil Media– Planting – Planting materials Examples – Flowering annuals – Herbaceousperennials – Shrubs – Trees – Creepers – Bulbs – water plants – Maintenance ofplants.

17 Lawn – Selection of Grass – Bermuda grass – Korean grass – Poa grass – Fescuegrass – Kentucky blue grass - Grasses for shady areas – Site Selection – Soil –Preparation of soil – drainage – digging – manuring and grading – Methods ofplanting – Sowing of Seeds – Dibbling – Turfing – turf plastering – Bricking –Planting on Polythene – Maintenance of lawn – Mowling – Rolling – Sweeping –Scraping – Raking – Weeding – Irrigation – Top dressing with compost and fertilizers– Diseases and other problems – Fairy ring – Pale Yellow Laws.

18 Oanamental and shady Trees – Definition – Classification based on purpose withsuitable examples – Specimen trees – Shady trees – Flowering trees – Avenue orroad side trees – Screening trees – Fragrant flowering trees – Pollution controllingtrees – Selection of trees based on – Climatic – Soil – availability and Cost factors- Methods of planting – Time of planting – Manuring – Care and Maintenance –Planting Schemes for avenue planting – One kind of flowering tree on both sides– two kinds of lowering trees blooming at one time on both sides of road – Twokinds of flowering trees blooming at different time on both sides of road – shadytrees only on both sides of road.

19 Shrubs – Definition – Utility (aesthetic values) – Classificaiton with suitableexamples – based on Purpose of growing – Flowering – Foliage – Flowering andfoliage – Fragrant shrubs – based on sunlight requirement – shrubs requiring fullsunlight – semi shade – intermediate group (semi shade and sun – shrubs – Plantingof Shrubs in garden – Specimen shrub – Standard shrub – Shrubbery border –Arrangement of shrubs – According to height and colour – Growing of shrubs –

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Soil – Climate – Preparation of soil – Planting – Propagation – seeds – Cuttings– layering – After care – Irrigation – weeding – Pruning.

20 Herbaceous perennials – Definition – Introduction – Classification with suitableexamples – Herbaceous perennials for plains and for hills – Planting – Manuring –Propagation.

21 Climbers – Definition – Climbers – twiners – ramblers – creepers – Utility (aestheticvalues) – Classification with suitable examples – Sunny situation – Partial shade –shade loving climbers – Showy flowering climbers – Climbers with scented flowers– Climbers with attractive foliage – Climbers for pots – Annual climbers – Climbersfor hedge making – Classification based on vegetative growth – Heavy climbers –Light climbers – Soil – Digging of pits – Planting of climbers – After care – Manuring– Maintenance.

22 Palms – Definition – Introduction – Utility (aesthetic values) – Classification withexamples – Feather leaved Palm – Fan leaved Palm – Propagation – Pot culture –Potting – Re-potting - Potting media – Manuring – Aftercare.

23 Ferns – Introduction – Utility (aesthetic values) – Propagation – Spore – Divisionof Clumps – Suckers – bulbils – Site of growing – Soil media – Pot culture – re-potting – Irrigation – Indoor culture – Important Examples.

Selaginellas – Introduction – Propagation – Cultural hints – Important Examples.

Ornamental grasses, Bamboos and reeds – Introduction – Propagation – Soil andclimatic requirements – Site of growing – Planting – Important Examples.

24 Cacti – Introduction – Characteristics of Cactaceae – Classification – Pereskieae –Opuntieae – Cereae (8tribes) with Examples – Site of growing – Natural habitat –Domestication (Housing of cacti) – Propagation – Seeds – Offsets – Grafting –Soil – Climate – Containers – Time and method of planting – Potting – Re-potting– Irrigation – Staking.

25 Succulents – Characteristics – Difference between cacti and succulents – Utility(aesthetic values) – Climate – Soil – Housing – Propagation – Seeds – Cuttings –Watering – Re-potting – Summer protection

26 Bio-aesthetic Planning – Definition – Aim and Concept – Need for Bio-aestheticplanning – Air pollution – Human welfare.

Land scaping – Educational Institutions (Schools and Colleges) – Importance –Need – Planting materials for different areas of institution – Land scaping – Countryside and Village home – Land scaping – Railway stations and railway lines.

27 Land scaping – cities and towns – Road side plantation – Planting trees in colonies– Land scaping City parks – Large – medium – small parks – pleasure grounds –Examples of ornamental shade and flowering trees for town roads.

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28 Floral Ornaments – Garlands – Floral crowns – Hair decoration – Rangoli – FloralBouquets – Button holes – Floral arrangement – Western style – Principles ofDesign viz., – Emphasis – Balance – Proportion – Rhythm – Harmony – Unity– Elements of Design viz., – Line – Form – Texture – Colour

29 Selection of flowers and foliage – Line flowers – Form flowers – Mass flowers –Filler flower – Materials required – Design rules – Types of floral arrangement –Circular – Triangular – Radiating – Crescent – Horizontal Hogarthian curve –Conditioning – Reconditioning of flowers.

30 Japanese floral arrangement – Ikebana – Moribana – Nageire – Jiyu-bana-Zen’ei-ka – Zen’ei-bana-Morimono – Materials required – General rules – for Moribanaand Nageire styles of arrangement – Basic styles of Moribana and Nageire – Basicupright and Basic slanting arrangements.

31&32 Bonsai – Definition – Criteria for selecting plants – Examples – Classification ofBonsai – Upright (formal and informal) – Winding – Winding – Oblique – Gnarled– Semi-cascade-cascade – Clasped to stone – Containers (pots) and Media – Pottingand Re-potting – Training – Pruning and Pinching (Shoot, leaf and root) – Watering– manuring – Defoliation – Mame Bonsai.

PRACTICALS:

1. Identification and description of annuals.

2. Identification of Herbaceous perennials.

3. Identification of climbers, creepers, foliage and flowering shrubs.

4. Identification of avenue trees, palms and ferns.

5. Identification of ornamental grasses cacti and succulents.

6. Visit to nearby landscape garden layout.

7. Study of planning, designing of gardens and layout.

8. Study of components of a garden and functional uses of plants in the landscape.

9. Study of planning and designing of house garden, roadside planting and avenuesfor new colonies, traffic islands.

10. Preparation of land for lawn and planting.

11. Study of the design of garden structures and layout of rockery.

12. Study of water garden, terrace garden and Japanese gardens, recreational andchildren’s corner.

13. Layout of terrarium, traffic islands, bottle garden and dish garden.

14. Flower arrangement, Bonsai practicing and training.

15. Visit to nearby gardens

16. Visit to nearby recreational and children’s corner.

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FCLS-3.3.1 Commercial Floriculture 3(2+1)THEORY:

1. Scope and importance of commercial floriculture in India. Present status, Futureprospects and strategies needed for improvement. Area, production and exports.

2. Rose: Introduction, origin and distribution, classification, species and varieties,climate and soil requirements, propagation – Rootstocks, Stock scion compatability,land preparation, planting

3. Manures and fertilizers, cultural operations (pruning, pinching and mulching) useof growth regulators, physiological disorders, harvesting, post harvest management,yield and rose bi-products – Loose flower production

4. Marigold: Introduction, origin and distribution, species and varieties, F1 Hybrids,climate and soil requirements, propagation, land preparation, planting

5. Manures and fertilizers, cultural operations, (pinching and disbudding) use of growthregulators, harvesting, post harvest management and yield.

6. Chrysanthemum: Introduction, origin and distribution, classification, species andvarieties, climate and soil requirements, propagation, land preparation, planting


8. Carnation: Introduction, origin and distribution, classification, species and varieties,climate and soil requirements, propagation, land preparation, planting

9. Manures and fertilizers, cultural operations, (pinching and disbudding) use of growthregulators, physiological disorders, harvesting, post harvest management and yield.

10. Gladiolus: Introduction, origin and distribution, classification of varieties, speciesand varieties, climate and soil requirements, propagation, land preparation, planting

11. Manures and fertilizers, cultural operations, use of growth regulators, physiologicaldisorders, harvesting, post harvest management and yield.

12. Jasmine: Introduction, origin and distribution, classification, species and varieties,climate and soil requirements, propagation, land preparation, planting

13. Manures and fertilizers, cultural operations, use of growth regulators, harvesting,post harvest management and yield.

14. Tuberose: Introduction, origin and distribution, classification, species and varieties,climate and soil requirements, propagation, land preparation, planting


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16. Dahlia: Introduction, origin and distribution, classification, species and varieties,climate and soil requirements, propagation, land preparation, planting


18. China aster: Introduction, origin and distribution, classification, species andvarieties, climate and soil requirements, propagation, land preparation, planting


20. Crossandra: Introduction, origin and distribution, species and varieties, climateand soil requirements, propagation, land preparation, planting


22. Bird of paradise: Introduction, origin and distribution, classification, species andvarieties, climate and soil requirements, propagation, land preparation, planting


24. Anthurium: Introduction, origin and distribution, classification, species andvarieties, climate and shade requirements, growing media, propagation, systemsof growing, planting

25. fertigation, cultural operations, de-suckering, defoliation, use of growth regulators,physiological disorders, harvesting, grades, post harvest management and yield.

26. Gerbera: Introduction, origin and distribution, classification, species and varieties,climate and soil requirements, propagation, land preparation, planting

27. Manures and fertilizers, cultural operations, defoliation, soil loosening, shading,use of growth regulators, physiological disorders, harvesting, post harvestmanagement and yield.

28. Orchids: Introduction, origin and distribution, classification, species and varieties,climate and growing medial requirements, propagation, orchidarium construction,planting

29. Manures and fertilizers, cultural operations, physiological disorders, use of growthregulators, harvesting, post harvest management and yield.

30. Growing of flowers under protected environments such as glass house, plastichouse etc. Rose, Orchids, Anthurium, Carnation, Gerbera and cut flower typeChrysanthemums require special climatic conditions

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31. Post harvest technology of cut flowers – causes for deterioration of cut flowerquality – Food depletion – Bacterial and fungal infections – Maturation and ageing– Wilting – Bruising – Temperature – Ethylene – Water – Factors affecting cutflower longevity – Handling – Harvest stage – Grading and Bunching – Packaging– Pre – cooling – Storage – Floral preservatives viz., (Pulsing solution – Bud openingsolution – Vase solution – Conditioning ) – Sanitation.

32. Dehydration technique for drying of flowers – Importance – Pot – pourri –Dehydration methods – Air drying – Embedding and drying – viz., room drying –Sun drying – hot air oven – vacuum drying – microwave drying – Embeddingindividual flower – embedding individual flower with stem – Embedding branchwith flowers – Press drying (simple method, herbarium method).

PRACTICALS:

1. Propagation methods in chrysanthemum

2. Preparation of nursery bed for flower seeds sowing.

3. Identification of important flower crops and their varieties

4. Identification of important fillers and foliage plants.

5. Propagation of rose by cutting and budding

6. Layering methods for Jasmine propagation

7. Visit to green house to study protected cultivation of carnation

8. Field visit to commercial flower growing area

9. Visit to green house to study protected cultivation of Gerbera

10. Training and Pruning of Roses in open and polyhouse

11. Visit to green house to study protected cultivation of Rose

12 Horticultural practices like Pinching and laying of supporting nets for Carnationunder protected cultivation.

13. Study on drip irrigation, misting and Fertigation of flower crops under cover.

14. Study on the influence of PGR’s on important flower crops

15. Use of floral preservatives and other compounds for prolonging vase life of cutflowers.

16. Drying / Dehydration techniques for flower drying.

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DEPARTMENT OF SPICES, PLANTATION,MEDICINAL AND AROMATIC CROPS

SPMA – 2.4.1 Spices and Condiments 2(1+1)THEORY:

1 Introduction, history of spices, definition of spices and condiments, important spicecrops of India (List of the crops with Common name, Botanical name and family)Importance, role of spices in human nutrition, Industry, Exports and Imports ofspices in improving the national economy.

2 Classification of Spices- Different classifications based on economic importance,cultivation methods, family, longevity of spice plants, type of the spice, origin andflavour, plant part used, active principle. Institutes working on spices andcondiments. Role of organizations for improvement of spices and condiments likeII SR Calicut ICAR, DCASD, Cochin, Spices Board Cochin.

3 Black Pepper – History, scope and Importance area and production, uses, exportpotential and its role in increasing the National Economy, Role of pepper exportpromo0tion council. Botany varieties, soil and intercrop and mixed crop.Propagation with seed, vegetative method – Cuttings, Rapid Multiplication Method.

4 Black Pepper – Establishment of pepper garden planting of standard plants, plantingof the vines, shade and shade regulation, Training and pruning of pepper vines.Nutritional management, Irrigation, weed control, harvesting, Post harvesttechnology – types of pepper white pepper – 1. Water Steaming technique, 2.Steaming or Boiling technique. Black pepper – Drying and Curing various formsof Black pepper. Package and storage, value added products lime dehydrated greenpepper, freeze dried green pepper, oil, pepper oleo resin, pepper hulls.

5 Cardamom – History, Scope and importance area and production, uses, exportpotential, Botany, varieties, types of cardamom like, Malabar, Mysore and Vazukkasoil and climate, selection of site and repartition, propagation lime seed ( Primaryand Secondary nurseries advantages and disadvantages) seed and vegetative methodlike suckers.

6 Cardamom – Systems of cropping lime inter cropping and mixed cropping planting,shade and shade regulation, Nutrient management, Irrigation, Weeding, InterculturalOperations like Thrashing, Mulching Earthling up Racking, Harvesting indices,and yield Post Harvest Techno logy – Dry ginger – Bleached and Un – b leachedginger, Preserved ginger. Storage, value added products like soft drink ginger candy,Murabba, Pickles Ginger wine.

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7 Ginger – Introduction, scope and importance, area and production, uses exportpotential, Botany, varieties, soil and climate, propagation, preservation of seedrhizome, selection of land and preparation.

8 Ginger – Planting season, Seed rate Spacing, Methods – bed system and ridge andfurrow system seasons – Region wise Mulching, Systems of cultivation like rotationsand mixed cropping Irrigation, Nutrient Management

9 Turmeric – Introduction, History, scope and importance, area and production, uses,export potential, Botany, varieties, soil and climate, propagation, preservation ofseed rhizome, selection of land and preparation. Methods of cultivation like bedsystem ridge and furrow system Planting – Seasons Seed rate, Spacing Mulching,Irrigation, Nutrient Management, Weeding and Intercultural Operations, Shadeprovision Cropping Systems like inter cropping, rotations Harvesting – indices,yield Post Harvest Technology – Different methods of cooking – 1. Traditionalmethod 2. Improved method Packing and Storage, value added products likeTurmeric powder, oil and oleoresin

10 Clove – Introduction, History, scope importance, area and production, uses, exportpotential, Botany, varieties, Soils and Climate, Propagation by seed – Raising ofthe nursery Planting, Weeding, Staking, Manuring, Intercultural, Irrigation, Pruning,Harvesting, curing and Processing like preparation of clove to the market Gradingpacking and storage, value added products like clove bud oil, clove stem oil, cloveleaf oil, clove root oil, oil of mother clove.

11 Nutmeg – History, Importance, Area, Production, Uses, Botany, varieties, Exportvalue, Propagation – Nursery techniques Soil and Climate Planting, CroppingSystem like mixed cropping Manuring, Weeding, Intercultural, Constraints likesex determination and improvement in Nutmug Cultivation, Harvesting, PostHarvest Technology, Grading and Packing, value added products like oil of theflowers.

12 Cinnamon – Importance area and production, uses, Botany, Varieties, ExportPotential Propagation – Seed, Cuttings, Tree stumps, Botany, Varieties, Exportpotential Pruning, Soil and Climate, Planting, Weeding. Cinnamon - Manuring,Harvesting, Post Harvest Technology – Cutting and Peeling, Preparation of Quills,Drying, Grading – Quills, Quillings, Featherings, Chips, Packaging and Storage,Value added products

13 All Spice and Curry Leaf ( In brief) – Introduction, Area and Production, Uses,Export value, Soil and Climate, Propagation like Seed and Vegetative Method –Budding, approach Grafting in Allspice and Seed in Curry leaf Planting, Weeding,Manuring, Harvesting, Post Harvest Technology like Drying and Curing and valueadded products like Berry oil, Leaf oil, Oleo resin in oil spice and Volatile oil andDehydrated leaves in Curry leaf.

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14&15 Coriander, Fenugreek, fennel, cumin – History, Importance, Area and production,uses, Botany, Varieties, Soil and Climate, Sowing, Seasons seed rate, Spacing,Irrigation, Weeding, Intercultural, Harvest Management like Cleaning and Dryingvalue added products like, whole seed, Ground form, Volatile oil Oleoresin, Dal incoriander etc

16 Vanilla – History, Importance, Area and Production, Export Value, Uses, Botany,Varieties, constraints of production, Propagation by Cuttings Soil and Climate,Land preparation, Staking, Planting, Manuring, Flowering and Pollination HandPollination, Harvesting, Curing and processing and types of vanilla like Mexicanvanilla, Bourbon vanilla, Indonesian vanilla value added products like vanilla pods,vanilla essens, vanilla sugar, vanilla oleoresins Grading, Packing, Storage.

PRACTICALS

1 Identification of Spices and Condiments. Preparation and Submission of minimumof 30 specimen of Spices and Condiments. ‘

2 Seed treatment, Sowing layout and Planting Method of Spices and Condiments

3&4 Raising of crops of spices and condiments.

5&6 Propagation methods and role of growth regulators in spices and condiments.

7&8 Identification of varieties of spices and condiments.

9 Important operations followed in spices like manuring, use of weedicides andearthing up operations.

10 Training and Pruning in Spices and Condiments.

11 Economics of cultivation in Spices and Condiments.

12 Curing, Processing and Grading of Spices and Condiments.

13 Methods of extraction of essential oils and oleoresins in Spices and Condiments.

14&15 Visits to Commercial Spice Gardens & Plantations and Processing Units.

16 Visit to essential oil extraction units.

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SPMA: 2.4.2 Plantation Crops 3(2+1)THEORY:

1 Plantation crops History, scope and importanceCOCONUTIntroduction, Scope and importance, area and production, products/ by products,uses – The wet meat or kernel, Coconut flour, Edible copra, Coconut oil, coir andcoconut fibre, Coconut leaves, Varieties- Tall x dwarf hybrids (TxD), Dwarf x tallhybrids ( DxT), Tall x tall hybrids (T x T).

2 COCONUT :Soil, Climate, Propagation – Seed propagation, Selection of seed nuts, Selection ofmother palm, Collection of seed nuts, Nursery – site selection and preparation,Planting of seed nuts, Management of nursery, selection of seedling for planting.

3 COCONUTPreparation of pits and planting, Irrigation, Manuring and fertilization, Foliardiagnosis as an index for fertilizer requirement, Methods of application of fertilizers,weeding.

4 COCONUTCoconut based cropping system, Inter and multiple cropping, multi storied cropping,Shedding of buttons, immature nuts, production of barren nuts and their control,Harvesting, preparation of cup and ball copra, Yield, Storage, Deficiency disorders– Crown choke.

5 ARECANUTIntroduction, Scoope and importance, area and production, uses, varieties, Soil,Climate, Nursery raising techniques- Selection of mother palms, Seed nut selection,Primary and secondary nurseries – selection of nursery plant material.

6 ARECANUTEstablishment of plantation – Spacing, Season of planting, Plantation management– Inter Cultural operations- Manuring, Irrigation, weeding.

7 ARECANUTMultiple cropping- Intercropping, Mixed cropping, Multi storied cropping,Harvesting- processing- Dried ripe nuts, Kempedike, Chali and Kalipak, Scentedsupari, Colour development on chewing, Alternative uses

8 OIL PALMIntroduction, Area and production, uses, products/ byproducts, varieties, seedpropagation, Commercial Nursery – Selection, Climate – Sunshine and Temperaturerequirement – Oilpalm growing areas.

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9 OIL PALMSoil – Types of soils for oil palm growing regions, Spacing, Planting, Irrigation,Manuring, Weeding and Mulching

10 OIL PALMHarvesting and yield, Processing – Extraction of oil from Mesocarp and kernel.

11 PALMYRAHIntroduction, Area and production Products/ byproducts from palmyrah palm –Neera, Varieties – Black skin fruit, Male & female palms differentiation, Soil andClimate, Propagation – Raising Nursery.

12 PALMYRAHPre-treatment of seeds with nutrient solution, Pretreatment of palmyrah seeds inethrel, pre-treatment of seeds with thiourea. Nursery practices – Raising seedlingsin situ, in mound nursery bed and in masonary bed Transplanting, Cultural Practices– leaf pruning, Irrigation, Fertilization, Taping, Yield.

13 COCOA Introduction, Area and production, origin & distribution, uses – Cocoa products/Byproducts – cacao liquor or cocoa mass, Cocoa powder, Cocoa butter, chocolate,varieties, Climate, Soil.

14 COCOAPropagation – Mother tree selection, Seed and Vegetative propagation, Cuttings,preparation of land, provision of Shade, Spacing, planting-Cocoa under NaturalShade, Cocoa under Artificial Shade, Intercropping.

15 COCOAIrrigation, Manuring, weeding, types of branching, training and pruning, Harvesting,Preparation of cocoa to the market.

16 COCOAProcessing1) Burrow method 2) Heap method 3) Basket Fermentation 4) Trayfermentation 5) Box fermentation, End point of fermentation. Drying- Sun drying,Artificial drying, Storage of Kernels.

17 CASHEW NUTIntroduction, Area and production, by products – uses, Climate, Soils, varieties/hybrids, Propagation – Vegetative propagation, Epicotyl grafting and Cuttings.

18 CASHEW NUTPlanting, Branching Pattern, Irrigation, weeding, Manuring, Nutrient deficiencysymptoms of major nutrients.

19 CASHEW NUTTraining and pruning, Rajuvenation, flowering – Season, type of flowers,pollination, Fruit and Nut development, Fruit drop – control, Harvesting, Yield.

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20 CASHEW NUTProcessing Methods – Karnataka (Manglore) method, Tamilnadu (Panruti) method,Kerala (Quilon) method etc., CNSL extraction, Grading, packing.

21 COFFEEIntroduction, Area, Origin and distribution, Production, Export, Soil, Climate, types-differences – Arabica/robusta, branching – climatological differences, Varieties,propagation, Raising nurseries.

22 COFFEEPreparation of main field and planting, Type of shades, Provision of shade,Temporary shade Advantages of shade, Disadvantages of shade, shade Trees –their characteristics, Temporary shade and Permanent shade.

23 COFFEEIrrigation, Manuring, Training and pruning – Rajuvenation pruning, Inter culturalpractices, Digging, Scuffling or soil stirring, Trenching, Mulching, Weeding, Liming,Flowering- season of flowering, Fruit set and control of premature fruit drop, Beandisorders.

24 COFFEECropping Pattern and harvest – types of harvest, Processing – Preparation ofparchment coffee, Cherry coffee, Types of beans – Elephant bean, Pea berry, Yield,storage.

25 TEAIntroduction, Origin and Distribution, Area and Production, Role of tea industry inIndian economy, Export, Soil, Location and Climate, Varieties, Propagation-Vegetative propagation, Source of propagation materials.

26 TEAMethod of planting and bush population, planting season, Mulching, weeding, Shadeand its management, Types of Branching, Pruning – First year pruning, Secondyear pruning, Third year pruning.

27 TEATypes of prunig – 1. Collar pruning. 2. Medium pruning, 3. Fringe or lung pruning,4. Skiffing, Rejuvenation pruning, Manuring, Liming, Application of zinc sulphate,Irrigation

28 TEALeaf plucking, Yield of leaves, Manufacturing of tea – Blended tea, Green Tea,Oolong tea, Grading, Packing.

29 RUBBERIntroduction, Origin and distribution, Area and production, Demand potential,Climate and soil, Varieties & Types, Propagation- Seeds, Vegetative methods, Bud

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wood nursery for stump planting, Basket plants, Planting – season, spacing,manuring, Cover crops, Irrigation, Weeding.

30 Types of Planting material, Improved clones, Polyclonal seed garden, Planting –Seed at stake planting, Stump planting, Basket plants, Planting- season, spacing,manuring, Cover crops, Irrigation, weeding.

31 RUBBERTypes of rubber trees- Immature rubber trees, under tapping, Tapping – tappingsystems, puncture tapping, slaughter tapping, use of growth regulates for latexflow, rain guarding, latex collection, yield of latex.

32 RUBBERProcessing of rubber latex – Marketable forms – Processing steps – Smoked rubber,sheet rubber, storage – marketing.

PRACTICALS :

1. Description and identification of Coconut, Arecanut &oil palm varieties/ Hybrids

2. Description and identification of Cacao, Cashew nut varieties/ Hybrids.

3. Selection of mother palm, seed nuts and planting of seed nuts in the nursery ofCoconut and Arecanut – selection criteria for planting seedlings.

4. Layout and planting of Coconut, Arecanut and Oil palm.

5. Identification of branching pattern in Cashew Nut & Cacao.

6. Description and identification of branching pattern in Coffee.

7. Methods of Processing of Coffee beans

8. Methods of Processing of Tea.

9. Processing methods of Rubber.

10. Working out of economics and project preparation for Coconut, Arecanutplantations.

11. Working out of economics and project preparation for Oilpalm, Cashew nutplantations.

12. Working out of economics and project preparation for Tea and Coffee plantations.

13. Mother plant selection, preparation of cuttings and planting in Tea.

14-16. Visit to Commercial plantations and processing centers.

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SPMA-3.4.1 Medicinal and Aromatic Plants 3(2+1)THEORY:

1. IntroductionHistory, importance, present status (export & import), future prospects andconstraints in the cultivation of Medicinal crops

2. ALOEImportance and uses, origin and distribution, description of plant, species andvarieties, soil, climate, land preparation, propagation crop duration, spacing &planting, manuring, irrigation, intercultivation, harvesting, yield and chemicalcomposition.

3 ASWAGANDHAImportance and uses, origin and distribution, description of plant, varieties, soil,climate, propagation manures, fertilizers and inter cultivation

4 ASWAGANDHAHarvesting, crop duration, method of harvesting drying , grading and yield, chemicalconstituents.

5. BELLADONAImportance and uses, origin and distribution, description of plant, varieties, soiland climate, land preparation, propagation, spacing, fertilizer application, irrigation,intercultivation, harvesting, drying and yield.

6. CINCHONAImportance and uses, origin and distribution of species, varieties, soil, climate,land preparation, propagation, spacing, planting, manures and fertilizers, weeding,cover cropping, staking, harvesting – method of harvesting and yield of bark.

7. COLEUSImportance and uses, origin and distribution, botany, varieties, soil and climate,propagation, spacing, planting, manures and fertilizers, irrigation, weeding,harvesting and yield of tubers.

8. DIOSCOREAImportance and uses, origin and distribution botany species, varieties, soil, climaterequirements of various species, propagation

9. DIOSCOREAField preparation, spacing, planting, staking, manures & fertilizers, irrigation,interculture & inter cropping, duration of the crop, harvesting, yield & marketing.

10. ISABGOLImportance and uses, origin distribution area, production, description of plant,varieties, soil, climate propagation, manures & fertilizers, irrigation, harvesting,yield, chemical composition .

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11 KALMEGHImportance and uses, origin and distribution botany, soil, climate propagation,manures & fertilizers, irrigation, harvesting & yield, chemical composition.

12 LONG PEPPERImportance and uses, origin and distribution botany, wild species and varieties,soil, climate land preparation, propagation, spacing & planting, manures &fertilizers, irrigation, interculture, mulching, harvesting, drying & yield, grading.

13 POPPYImportance and uses, origin and distribution botany, varieties, soil, climate,propagation spacing, manures & fertilizers, irrigation, interculture and weedingflowering and fruit – set, lancing and latex collection, processing, harvesting ofseeds, yield of crude opium and seed, chemical composition.

14. PERIWINKLEImportance and uses, origin and distribution botany types and varieties, soil, climatepropagation spacing, planting, manures & fertilizers, irrigation, weed control,interculture, mulching, harvesting & yield.

15 RAUVOLFIAImportance and uses, origin and distribution botany varieties, soil, climatepropagation spacing, planting, manuring, irrigation, weeding, harvesting, root yield

16. SENNAImportance and uses, origin and distribution, botany varieties, soil, climate landpreparation propagation, sowing, manures and fertilizers, crop rotation andintercropping, irrigation, weeding and interculture, harvesting, drying & storage,yield.

17. STEROID – BEARING SOLANUMImportance and uses, distribution botany varieties, soil, climate land preparation,propagation nursery raising and transplanting, spacing, planting, manures andfertilizers, irrigation, weeding, harvesting and yield

18 SWEET FLAGImportance and uses, origin and distribution botany species and varieties, soil,climate planting season, land preparation propagation, spacing, planting, manuresand fertilizers, irrigation, weeding, harvesting & yield.

19 PYRETHRUMImportance and uses, origin and distribution botany, types and varieties, soil, climateseason, land preparation propagation, planting, and fertilizers, irrigation, harvesting,drying yield of flowers and pyrethrin content, extraction and storage.

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20 GLORY LILY, GUGGAL, LIQUORICE, HONEY PLANT, BETELVINE,DATURACommon name, botanical name, family economic part and uses.

21 INTRODUCTIONHistory, importance, present status (export & import), future prospects, opportunitiesand constraints in the cultivation of aromatic plants.

22 EXTRACTION METHODSExtraction methods for essential oil crops – distillation methodology and advantagesand disadvantages of water distillation, water & steam distillation, steam distillation.

23 COMMINUTIONDistillation process, enfleurage or cold fat extraction, Maceration or Hot fatextraction, Solvent extraction, Expression, Supercritical Fluid Extraction (SCFE),storage of essential oils, Technical terms used in the trade

24 AMBRETTE (MUSK)Importance and uses, origin, distribution, botany, soil, climate, land preparation,propagation, sowing, manures and fertilizers, irrigation, harvesting & yield

25 BURSERA (Indian Lavender Tree)Importance and uses, botany, varieties, soil, climate propagation, planting, pruningand training, manures and fertilizers, irrigation, inter cropping, harvesting, yield.

26 CITRONELLA & LEMONGRASSImportance and uses, origin, distribution, area and production, botany, varieties,soil, climate, land preparation, propagation, spacing, planting, manures andfertilizers, irrigation, interculture, harvesting & yield of herb and oil.

27 ROSEMARYImportance and uses, origin, distribution, botany, varieties, soil, climate, landpreparation, propagation, transplanting, spacing, manures and fertilizers, irrigation,interculture, harvesting, yield.

28 GERANIUMImportance and uses, origin, distribution, botany, varieties, soil, climate,propagation, spacing, planting and after care, manures and fertilizers, harvesting& yield.

29 KHUS GRASS & PALMAROSAImportance and uses, origin, distribution, botany, types and varieties, soil, climate,land preparation, propagation, spacing, planting, manures and fertilizers, irrigation,interculture, harvesting & yield.

30 MINTImportance and uses, distribution, description of species of mint, varieties, chemical

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composition and uses, seasons, soil, climate, land preparation, propagation, spacing,planting, manures and fertilizers, irrigation, interculture, harvesting & yield.

31 OCIMUM SPECIESImportance and uses, origin, distribution, botany, varieties, soil, climate, season,propagation, cultivation details, harvesting & yield.

32 LAVENDER, LEMON, SCENTED GUM & DAVANA PATCHOULICommon name, botanical name, family economic par and uses.

PRACTICALS:

1 & 2 Collection of locally available medicinal plants, plant description and preparationof herbarium – two classes.

3 & 4 Collection of locally available aromatic plants, plant description and preparationof herbarium – two classes

5 & 6 Propagation and nursery techniques for important aromatic crops – two classes

7 & 8 Propagation techniques for important medicinal plants.

9 Important cultural aspects and harvesting techniques for important medicinal plants.

10 Drying, curing and primary processing for important medicinal plants

11 Harvesting techniques for important aromatic crops

12 Extraction of aromatic oil through steam distillation process at filed level, parts ofsteam distillation unit, principle of distillation process. Hydro distillation ofaromatic oil in the laboratory.

13 Visit to Ayurvedic pharmacy

14 Visit to commercial perfumery industry

15 Visit to CIMAP or any other research institute working on medicinal and aromaticplants

16 Visit to commercial farms.

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DEPARTMENT OF POST-HARVESTTECHNOLOGY

PHTH -151 Fundamentals of Food Technology 2(1+1)THEORY:

1 Food – its importance for health.Definition of food, Food technology, Foodscience)Abbreviations, Institutes and head quarters.

2 Functions of foods.

3 Food grouping (Basic IV, V, VII) and classification of food based on nutritionalcontribution.

4 Balanced diets for different age groups.

5 Physico–chemical properties of foods.

6 Food processing Techniques – dry heat, moist heat, microwave heating.

7 Processing of cereals – dextrinization, gelatinization, malting, parboiling – effecton nutritive value.

8 Processing of legumes & pulses – germination, fermentation etc.– effect on nutritivevalue.

9 Processing of fruits & vegetables – effect on nutritive value.

10 Processing of milk and milk products – effect on nutritive value.

11 Processing of meat and meat products – effect on nutritive value.

12 Processing of fish & poultry and egg– effect on nutritive value.

13 Sugar processing, Browning reactions – enzymatic & non-enzymatic

14 Processing of Oils and fats in food preparation – smoking point, Rancidity changes.

15 Food additives

16 Sanitation and hygiene in food preparation.

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PRACTICALS:

1 Weighment and measurement of food ingredients using standard cups and measures.

2 Microscopic examination of cereal starches.

3 Malting of cereals.

4 Effect of cooking on volume and weight of cereals.(gelatinization)

5 Cooking of legumes and pulses using different methods – effect of volume andweight.

6 Germination of legumes.

7 Determination of edible portion of fruits and vegetables.

8 Browning reactions in fruits and vegetables.

9 Cooking of vegetables using various methods – effect on volume and weight.

10 Cooking of meat and meat products using various methods – effect on volume andweight.

11 Cooking of egg using different methods.

12 Preparation with milk – curdling of milk, thickening etc.

13 Determination of different stages in sugar cookery.

14 Determination of smoking point of various oils – effect on oil absorption in foodpreparation.

15&16 Microwave cooking – effect on cooking time and quality.

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PHTH-3.5.1 Post harvest Management of Horticultural crops 3(2+1)THEORY:

1 & 2 Importance of post harvest technology of horticultural cropsImportance of fruits and vegetables – Nutritional aspects. National Economy,Area and production of fruits and vegetables in India and Andhra Pradesh, extentPHT losses, factors affecting for post harvest losses – (A) primary causes (i)Mechanical injury (ii) Pathological action (iii) Environmental factors (B) Secondarycauses: Storage and marketing facilities. Control of post harvest losses – culturaloperation, harvesting and filed handling, packing house, transportation, creationof cold storage and processing of fruits and vegetables, Research and Developmentneeds.

3, 4 & 5 Maturity indices:Definition of maturity, methods to determine maturity – visual means, physicalmethods, chemical methods, computation, physiological methods – Maturity indicesfor fruits – banana, grapes, sweet orange, mango, papaya, pineapple and guava.Maturity indices for vegetable – tomato, Brinjal, peas, okra, baggage, cauliflower,cucumber, beans, onion, watermelon and musk lemon.

6, 7 & 8 Harvesting:Definition, methods of harvesting, manual harvesting, mechanical harvesting –Advantage and disadvantages: Handling: (1) Removal of heat of the produce –Pre-cooling, methods of pre-cooling – hydro cooling, vacuum cooling, air coolingand contact icing. (2) Pre-packaging – Definition, curing, degreening,disinfestations and waxing. (3) Packing house operations – Cleaning, grading andpacking – Handling sequence of pack house operations. (4) Damage in the transportbruising – compact and impact injuries.

9 & 10 Grading:Definition, benefits of grading type of grading – colour grading and grading forsize. Methods of grading – hand grading, machine sizing – Equipment for machinesizing – sizing by weight, sizing by diameter. Grading of fruits: Mango, sweetorange, papaya, pineapple, grapes, banana, guava, grading of vegetables – tomato,okra, cabbage, cauliflower, cucumber, onion, Brinjal, potato, grading of cut flowers– rose, carnation, gerbera and gladiolus.

11 Harvesting handling and grading of cut flowersAnthurium, gerbera, lily, orchids, rose and tuberose. Medicinal plants – Rouvolfia,Coleus, Aswaganda – Aromatic plants – lemon grass, vanilla, davanam, eucalyptus.

12 & 13 Pre-harvest factors – Environmental factors, (a) light, (b) temperature (c) wind (d)rainfall. Cultural operations: Variety, topography of orchard, soil conditions,root stock, water, natural management, training and punning and harvesting types.

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14, 15 & 16 Factors responsible for deterioration of Horticulture produce1. Respiration 2. Transpiration 3. Ethylene 4. Mechanical damage 5. Pest anddiseases – pests: Fruit flies (Dacus species), control measures – Orchard sanitationand adult trapping. Diseases (Pathogen) – Collectotrichum sp. Botrytis,Xanthomonas, Phytophthora, Aspergullus, Rhizophus and its control measures.Post harvest control measure – cold sterilization, lonising radiation – Di-electricheating, hot-water treatment, vapour heat treatment, Physiological disorder – internalbrowning, black heart chilling and freezing injury

17 & 18 Physiological and Biochemical changes: Physiological – Softening, Physiologicalloss in weight (PLW), texture, respiration and transpiration, Bio-chemical changes– Change in carbohydrates, organic acids, pigments, phenolic compounds,flavouring compounds, enzyme activity.

19 Hastening ripening – Ethylene and ethylene releasing compounds, smoke, alcohols,Fatty acid. Delaying ripening – 2, 4D, 2,4,5T and 2,4,5 TP.

20 Post harvesting treatments – Washing, use of growth regulators, hot water dip,fungicidal treatment, in-package treatment, waxing and irradiation.

21 Quality parameters and Specifications: Mango, banana, citrus, grapes, tomato,cucumber, beans and okra

22 Structure of fruits and vegetables.Protective tissue, Ground system, Vascular system and textural characteristics.

23 & 24 Methods of storage for local market and export(A) Traditional storage: (Local market) On site storage (in-situ); clamp storage;cellars / underground storage, Evaporative cool storage, hypobaric storage. (B)improved storage methods (Export): Refrigerator storage; Modified atmosphericpackaging, silicon membrance technology, Controlled atmospheric (CA) storage.

25 Type of packaging:Groups of packaging materials (A) Shipping containers – (i) Wooden containers(ii) Bag / Textile (ii) metal (iv) paper (B) Retail containersPacking methods:Individual fruit packing, Bulk packing, MAP, Packing with divisions, Consumersize packing

26 & 27 New innovation in packing materialsA. Active packaging: major active packaging systems –1. Oxygen scavenging systems, 2. Moisture absorbing and controlling system, 3.CO2 generating system, 4. Ethanol generators, 5. Ethylene absorbents, 6. Ediblecoatings, 7. Bio packaging

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28 & 29 Types of containers and Cushioning materialsTyping containers –A) Paper board and fibre board: Advantages and Disadvatages (B) Plastics:Advantages and Disadvantages (i) Poly styrene (ii) Polyvinyl Chloride (PVC) (iii)Polyvinyledene chloride (PVDC) (iv) Polyethylene (v) Polypropylene (C) Rigidplastic containers: Cushioning material: Paper waste, paddy straw, banana leafetc.

30 Vacuum packaging and shrink films: Definition and uses.

31 Grape guard packing treatments: Types of grape guards (i) Slow release type (ii)Quick release type

32 Mode of transport: By road (i) Truck or Railway wagon, (ii) Sea or waterway byship or barges and (iii) by air craft.

PRACTICALS:

1 Practice in judging the maturity of various horticultural produce

2 Determination of physiological loss in weight and quality

3 Grading of horticultural produce

4&5 Post-harvest treatment of horticultural crops, physical and chemical methods.

6 Packing studies in fruits, vegetables by using different packing material

7 Packing studies in plantation crops and cut flowers by using different packingmaterial

8 Methods of storage

9&10 Post harvest disorders in horticultural crops

11 Identification of storage pests and diseases

12-16 Visit to markets, packing houses and cold storages

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PHTH-3.5.2 Processing of Horticultural Crops 3(1+2)THEORY:

1. Importance and scope of fruit and vegetable preservation industry in India. Lossesin Post Harvest operations

2 & 3 Principles and method of preservation:Preservation by Asepsis, High Temperature, low temperature, chemicals Drying,filtration, carbonation, sugar salt, fermentation, acids, oil and spices, antibiotics,irradiation

4 & 5 Canning and Bottling of fruits and vegetablesPrinciples and process of canning and bottlingGeneral considerations in Establishing a commercial fruit and vegetable cannery

6 Causes for spoilage of canned foodsa) Spoilage due to physical and chemical changesb) Microbial spoilagec) Discolouration of fruit and canned products

7 & 8 Unfermented fruit beverages:Preparation and preservation of unfermented fruit beverages juices, RTS, Nectar,cordial, squash, syrup, fruit juice concentrate, crushFermented fruit beverage: Different types of Wines

9 Jams, jellies and Marmalades – Procedure for preparationJams: Problems of Jam productionJelly: Important considerations in jelly making and problems of jelly preparations.Marmalade: Jelly Marmalade and jam Marmalade

10 Preservation by sugar: Candies, Crystallised fruits, Preserves procedure forpreparationImportant considerations and problems in preparations

11 Preservation by salt: PicklesProcedure for preparationPreservation by vinegar:Problems of pickle making

12 Chutneys and Sauces/ketchupsProcedure for preparationProblems in the preparation of sauces and ketchups

13 Tomato processing:

14 Mushroom processingDifferent sps of mushrooms including poisonous sps

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15 Preservation by FreezingMethods of FreezingChanges during Freezing and Storage of Frozen food

16. Food laws:Fruit Product orderStatutory provisions of quality control of IndiaFood Standardization and Regulatory agencies in India

PRACTICALS:

1 & 2 Identification of equipment used in processing industry

3 Estimation of TSS

4 Estimation of reducing and Non reducing sugars

5 Estimation of Ascorbic acid

6 Estimation of Titrable acidity

7 & 8 Canning of Fruits and vegetables

9 Preparation of syrups and brines

10 Preparation of Jams

11 – 14 Preparation of Jellies and marmalades

15-16 Preparation of RTS, Cordials, Squash and syrup

17-18 Preparation of Candies and preserves

19-20 Preparation of Chutneys

20-21 Preparation of Pickles (Hot and sweet)

22-23 Preparation of Sauces

24-25 Preparation of Pickles

26-27 Dehydration of Fruits and vegetables

28-29 Refrigeration and Freezing

30-32 Visit to Processing units

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DEPARTMENT OF ENTOMOLOGYENTO 1.6.1 Fundamentals of Entomology 3(2+1)THEORY:

1. Important characters of Phylum Arthropoda, relationship of Class Insecta withother Arthropods (Class: Onychophora, Crustacea, Arachnida, Chilopoda andDiplopoda)

2. Economic importance of Class Insecta.

3. Dominance of insects in Animal Kingdom.

4. Definition, divisions, history and scope of entomology.

5. Cuticle: Its structure and function, process of moulting.

6. Body segmentation, head, thorax, abdomen and abdominal structure in insects.

7. Types of insect antenna and legs.

8. Wings: Venation, cross veins, margin and angles, areas of wing.

9. Types of insect wings, types of wing coupling mechanism.

10. Metamorphosis, types of metamorphosis in insects (Ametabola, Hemimetabola,Paurometabola, Holometabloa, Hypermetabola), types of larvae and pupae

11. Types of insect head, sutures and scelerites of head, tentorium

12. Types of insect mouth parts: Biting and chewing type, Piercing and sucking (bugtype and mosquito type), Rasping and sucking type, Sponging type and Siphoningtype.

13. Digestive system in insects: structure – foregut, midgut and hind gut, peritrophicmembrance, filter chamber. Digestive enzyme and process of digestion.

14. Excretory system in insects: Organs involved (Malphigian tubules, integument,tracheal system etc.,) accessory organs of excretion (nephrocytes, fat bodies,labial glands etc.) process of excretion and osmoregulation, functions of Malphigiantubules, cryptonephry.

15. Circulatory system: Blood, Circulatory organs involved in circulation of blood-Dorsal vessel dorsal and ventral diaphragms, accessory pulsatory organs.

16. Process of circulation in insects.

17. Female reproductive system-structure, physiology of sperm production, differenttypes of reproduction in insects.

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18. Male reproductive system – structure, physiology of sperm production, differenttypes of reproduction in insects.

19. Nervous system: Different types of neurons, nerve impulse conduction.

20. Structure of insect nervous system: Central nervous system, Visceral nervoussystem and Peripheral nervous system.

21. Respiratory system: Organs of respiration-spiracles, tracheae and tracheoles, airsacs, mechanism of respiration.

22. Classification of respiratory system on the basis of functional spiracles. Respirationin aquatic insects.

23. Postembryonic development, eclosion in insects.

24. Classification of insects up to orders and families of economic importance.

25. Study of order and family characters of Orthoptera (Acrididae), Dictyoptera(Blattidae, Mantidae)

26. Isoptera (Termitidae), Thysanoptera (Thripidae), Hemiptera (Pentatomide, Tingidae,Miridae) Homoptera (Cicadellidae, Aphididae, Coccidae, Aleurodidae,Pseudococcidae).

27. Lepidoptera (Noctuidae, Sphingdae, Pyralidae, Hesperidae, Papilionidae, Arctidae,Gelechiidae, Lymantriidae, Cochlididae).

28. Coleoptera (Coccinellidae, Chrysomelidae, Cerambycidae, Curculionidae,Scarabaeidae, Apoinidae)

29. Hymenoptera (Tenthridinidae, Trichogrammatidae, Formicidae, Apidae,Ichneumonidae, Braconidae, Chalcididae)

30. Diptera (Cecidomyiidae, Trypetidae Tachinidae, Agromyzidae)

31. Binomial nomenclature: importance, history, International Code of ZoologicalNomenclature, Law of Priority

32. Plant mites: Morphological features, important families with examples.

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PRACTICALS:

1. Methods of collection and preservation of insects including immature stages.

2. External features of grasshopper / Blister beetle.

3. Types of insect antennae and legs

4. Types of mouth parts.

5. Types of wings and wing coupling apparatus.

6. Types of larvae and pupae

7. Dissection of digestive system in insects (Grasshopper)

8. Dissection of male and female reproductive systems in insects (Grasshopper)

9. Study of characteristics or orders Orthoptera and Dictyoptera and their families.

10. Study of characteristics or orders Isoptera and Thysanoptera and their families.

11. Study of characteristics or order Hemiptera and its families.

12. Study of characteristics or order Lepidoptera and its families.

13. Study of characteristics or order Lepidoptera and its families.

14. Study of characteristics or order Coleoptera and its families.

15. Study of characteristics or order Hymenoptera and its families.

16. Study of characteristics or order Diptera and its families.

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ENTO-2.6.1 Nematode Pests of Horticultural Crops 1(0+1)and Their Management

PRACTICALS:

1 History and importance of phytonematology

2 & 3 Study of general characters of plant parasitic nematodes

4 & 5 Classification of nematodes and their description

6 Methods of sampling and extraction of nematodes from soil

7 Extraction of nematodes from plant parts. Killing and fixing of nematodes

8 Preparation of temporary and permanent mounts

9 Symptoms of damage by nematodes in vegetable crops

10 Symptoms of damage by nematodes in fruit crops

11 Symptoms of damage by nematodes in flowers and ornamental crops

12 Symptoms of damage by nematodes in spices, plantation crops

13 Field visit to collect nematode damaged plant parts. Staining of nematodes in roots.

14 Recording of data and other nematode damaged plant parts. Staining of nematodesin roots.

15 Management of plant parasitic nematodes.

16 Role of nematodes in disease complex

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ENTO-2.6.2 Integrated Pest Management and Insects pests 3(2+1)of Fruits, Plantation, Medicinal and Aromatic crops

THEORY:

1 IPM – Introduction, definition, causes of pest outbreak

2 Categories of pests, pest surveillance, pest forecasting

3 Concepts of IPM, components of IPM, phases of IMP

4 Agro ecosystem – characters. Definition: Resistance, resurgence, secondary pestout break, biotypes.

5 Cultural control

6 Physical control

7 Mechanical control

8 Host plant resistance (antixenosis, antibiosis, tolerance)

9 Legislative control (plant quarantine)

10 Chemical control – Classification of insecticides

11 Insecticidal formulations

12 Application techniques for insecticides

13& 14 Biological control – Parasitoids, predators, athogens (bacteria, fungi, viruses andentomopathogenic nematods)

15& 16 Other methods – antifeedants, attractants, repellents, sex pheromones, geneticcontrol, chemosterilants, insects growth regulators ( chitin synthesis inhibitors,juvenile hormone, anti juvenile hormone, precocenes)

17 TROPICAL FRUITSMango : Hoppers, red banded caterpillar, nut weevil, stem borer, leaf webber, mealybug, oriental fruit fly, leaf gall midges, thrips

18 Guava: Tea mosquito bug, fruit fly, fruit borer, mealy scale, bark eating caterpillar.Sapota : Leaf webber, bud borer, fruit fly.

19 Cashew: Cashew shoot and root borer, shoot and blossom webber, tea mosquitobug, thrips, leaf miner, fruit borer

20 Ber : Ber fruit fly, fruit borerBanana : Rhizome weevil, pseudostem borer, aphidPapaya : Mealy bug, spiraling white fly

21 Pomegranate : Pomegranate butterfly, fruit sucking mothsWood apple : Castor shoot and fruit borer

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Custard apple : Mealy bugTamarind : Fruit borer

22 SUBTROPICAL FRUITSGrapavine : Flea beetle, thrips, stem girdler, mealy bug, stem bore, 2 spotted spidermite

23 Citrus : Citrus butterfly, Fruit sucking moths, citrus leaf miner, psylla, white fly,black fly, mangu mite.

24 Litchi : Fruit borer, leaf miner, rust mite

25 TEMPERATE FRUITSApple : Sanjose scale, woolly aphid, cottony cushion scale, codling moth, tentcaterpillar, gypsy moth, European red mite.

26 Peach : Leaf curl aphid, borerPlum : Weevil,Apricot : Chalcid

27 PLANTATION CROPSCoconut & Oil palm : Black headed caterpillar, rhinocerous beetle, red palm weevil,Eriophid mite, coconut scale

28 Tea : Tea mosquito bug, thrips, mite complex (red spider mite, yellow mite, pinkmite, purple mite, scarlet mite)Coffee : Green scales, white borer, red borer, shot hole borer, berry borer

29 Arecanut : Scales, mites, thrips, nymphalid butterflyCocoa : Tea mosquito bug, chaffer beetlesRubber : Bark caterpillar, scales

30 MEDICINAL AND AROMATIC PLANTSCinchona : Root grub, bugsNeem : Root grub, slug caterpillar, mired bug, mealy bug, tea mosquito bugCrotalaria : Sun hemp hairy caterpillarCinnamon : Leaf eating caterpillar, Jumping bugCamphor : Leaf roller, mealy bug, scales

31 Mint : Leaf roller, hairy caterpillars, termites, pyralid mothDatura : Spotted borer, thripsOpium : Cutworm, capsule borer, weevilBellodona : Cut worm, potato beetle, flea beetleDioscorea : Aphids, red spider mites

32 Insecticide residues problem n fruit, plantation, medicinal and aromatic plants andtheir tolerance limits.

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PRACTICALS

1 Sampling techniques for estimation of insect damage

2 Survey, surveillance and fore casting of pest incidence

3 Calculations of insecticide doses/concentrations of different formulations

4 Mass multiplication of parasites, predators and insect pathogens

5 Typical symptoms of damage caused by various phytophagous insects.

6 Identification of insects and damage symptoms of pests of Mango

7 Identification of insects and damage symptoms of pests of citrus

8 Identification of insects and damage symptoms of pests of gape vine, pomegranate,custard apple.

9 Identification of insects and damage symptoms of pests of sapota, ber banana andpapaya

10 Identification of insects and damage symptoms of pests of coconut, areca nut andoil palm

11 Identification of insects and damage symptoms of pests of coconut, areca nut andoil palm

12 Identification of insects and damage symptoms of pests of cashew, cocoa, tea andcoffee

13 Identification of insects and damage symptoms of pests of aromatic crops

14 Identification of insects pests attacking stored fruits, Plantation, medicinal andaromatic crops and their processed products.

15 Study of bird pests of horticultural crops and their management

16 Study of rodent pests of horticultural crops and their management

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ENTO-3.6.1 Insect Pests of Vegetable, 3(2+1)Ornamental and Spice Crops

THEORY:

1 Economic importance of insects in vegetable, ornamental and spice crops – theirpest surveillance, ecology and management.

2 Distribution, host range, bio-econoly, nature and symptoms of damage and integratedmanagement of important insect pests affectingVEGETABLESBrinjal: Shoot and fruit borer, stem borer, Epliachna beetle, leaf hoppers, aphids,lace wing bug, mealy bugs, leaf webber

3 Bhendi: Spotted boll worms, Cotton jassid, While fly, Red cotton bug, duskycotton bug

4 Tomato: Fruit borer, Serpentine leaf miner, While fly, Brinjal stem borer

5 Cucurbits: Fruit files, Pumpin beetles, Aphids, Sake guard semilooper, pumpkinleaf caterpillar, Coccinia gall fly, Serpentine leaf miner

6,7 Crucifers: Diamond back moth, Cabbage head borer, Cabbage leaf webber,Cabbage semilooper, Painted bug, Aphids, Cabbage butterfly, Tobacco caterpillar

8 Carrot and turnip: Pea leaf miner, Flea beetle, Carrot rust fly Sugarbeet & Beetroot:Beet leaf miner, Web worm

9 Potato: Potato tuber moth, black cut worm, bihar hairy caterpillar, Epilachna beetle,Golden cyst nematode

10 Sweet Potato: Sweet potato weevil, Vine borer, Sweet potato hopper, TortoisebeetleColacasia: Flea beetle, Grass hopper

11 Yams: Yam beetles, Saw fly, Leaf eating caterpillars, Scale insectsCurry leaf: Psylid bug, Citrus butterfly, bark borer

12 Moringa: Hairy caterpillar, Bud worm, Bud midge, Leaf caterpillar, Scale, Podfly, Bark caterpillar

13 Leafy vegetables:Amaranthus: Amaranthus caterpillar, Leaf webber, Stem weevil,Palak & Spinach: Leaf eating caterpillar, Aphids.

14 Peas: Pea leaf miner, Pea stem fly, Pea pod borerBeans: Gram pod borer, Flower webber, Bean aphid, Leaf hopper, White fly, Blisterbeetle

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15 ORNAMENTALSRose: Rose aphid, Thrips, Scales, Leaf cutter bee, Tomato fruit borer

16 Chrysanthemum: Black aphid, Composite thrips, Leaf folder, Tomato fruit borer,Leaf miner

17 Jasmine: Bud worm, Gallery worm, Blossom midge, Eriophyid mite, Jasminethrips, Stink bug.

18 Marigold: Tomato fruit borer, Leaf hopper, Hairy caterpillar, Tarnished plant bugRed spider mite.

19, 20 Pests of cutflowers: Lily leaf caterpillar, Gladiolus thrips, Carnation totrix moth,Tuberose bulb mite, Gerbera mite, Bird of paradise scale, Dahlia aphid, Orchidweevil, Orchid bulb mite and orchid fly, Tulip bulb aphid, Green peach aphid inanthurium.

21 Pests of indoor plants: Aphids, Mealy bugs, White fly, Scale, Red spider mite

22 SPICESPepper: Pollu beetle, top shoot borer, berry gall midge, hard scales, soft scale, twotailed mealy bug, white fly, wild silkmoth

23, 24 Cardamom: Cardamom aphid, Cardamom thrips, Castor capsule borer, Earlycapsule borers, Rhizome weevil, shoot fly, Cardamom hairy caterpillars

25 Chillies: Chilli thrips, Fruit borers, Green peach aphid, Fruit bug, cotton white fly,Lucerne caterpillar, Termite.

26 Coriander and cumin: Mealy plum aphid, Coriander sphid, Cotton white fly,Tobacco caterpillar

27 Mint: Leaf roler, Lace wing bug, potato cut worm, Lucerne caterpillar, SemilooperFenugreek: Lucerne caterpillar

28 Onion, Garlic: Onion fly, ear wig, onion thrips, tomato fruit borer, tobacoocaterpillar, cutworms

29 Turmeric and Ginger: Rhizome maggots, Rhizome scales, Castor capsule borer,shoot borer

30 Important storage insect pests of vegetable and ornamental crops

31 Important storage insect pests of spice crops, processed vegetables and theirmanagement.

32 Insecticidal residue problems in vegetables and ornamental crops, tolerance limits.

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PRACTICALS:

1 Identification of insect pests of Brinjal and their damage symptoms.

2 Identification of insect pests of bhendi and tomato and their damage symptoms.

3 Identification of insect pests of cucurbits and their damage symptoms

4 Identification of insect pests of crucifers and their damage symptoms

5 Identification of insect pests of potato, sweet potato, sugarbeet and beetroot andtheir damage symptoms

6 Identification of insect pests of moringa, spinach and amaranthus and their damagesymptoms

7 Identification of insect pests of rose and chrysanthemum and their damage symptoms

8 Identification of insect pests of peas an beans and their damage symptoms

9 Identification of insect pests of jasmine and their damage symptoms

10 Identification of insect pests of crossandra and marigold and their damage symptoms

11 Identification of insect pests of cutflowers and their damage symptoms

12 Identification of insect pests of pepper and cardamom and their damage symptoms

13 Identification of insect pests of chillies and their damage symptoms

14 Identification of insect pests of fenugreek and coriander and their damage symptoms

15 Identification of insect pests of onion and garlic and their damage symptoms

16 Identification of insect pests of attacking vegetable, ornamental and spice cropsand processed vegetables and their management.

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ENTO-3.6.2 Apiculture, Sericulture and Lac culture 2(1+1)THEORY:

1. Importance and history of bee keeping, apiculture and apiary, different species ofhoney bees – rock bee, little bee, Indian bee, European bee / Italian been andDammar bee

2. Different castes of honey bees, biology, their duties, morphological differences,caste determination, communication in bees

3. Bee colony maintenance – bee colony activities – starting of new colony – locationsite, transferring a colony, replacement of queen, combining colonies, swarming,swarm prevention, colony management in different seasons, been pasturage.

4. Types of bee hives, their description. Equipment and accessories for apiary –comb foundation sheet, dummy division board, queen excluder, drone trap, swarmtrap, been brush, smoker, decapping knife, honey extractor

5. Bee products: Honey extraction, honey composition and value, test of pure honey,been wax and its uses.

6. Diseases of bees: Protozoa – Nosema, Malpighamoeba. Bacterial American foulbrood, European foul brood. Fungal – Chalk brood, Stone brood, Viral – Sac brood.Natural enemies: Greater wax moth, lesser wax moth, ants, wasp, wax beetles,mites, crow, bee eater etc. Their prevention and control.

7. SERICULTUREImportance, history and development in India, silk worms – kinds and their hostsdistribution, life cycles in brief, silk glands.

8. MORICULTURE – Mulberry varieties, package of practices, pests and diseasesand their management

9. Mulberry silkworm – morphological features, rearing house and equipments –rearing stands, ant wells, rearing trays, paraffin paper, chop sticks, feathers, leafchamber, chopping board, knives and mats, cleaning nets, mountages (chandrikes)disinfection and hygiene.

10. Silk worm rearing – young age / chawki rearing and old age rearing of silk worms– procurement of quality seeds, quality of food, shape and size of leaves, preparationof feed bed, bed cleaning, spacing, mounting, care during cocoon spinning,harvesting of cocoons.

11. Silk worm egg/ seed production (Grainage technology) – mother moth examination,diapause of eggs, artificial breaking of diapause- acid treatment, chilling, packingand transportation of eggs, incubation and black boxing of eggs. Commercial,physical characters of cocoons – colour, shape, hardiness, shell ratio, length offilament, denier, floss and raw silk per cent, reelability fo cocoons.

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12. Post Harvest processing of cocoons- stifling, cocoon boiling, brushing, reeling, re-reeling, finishing, testing.

13. Diseases of silkworm: Protozoa: Pebrine, Fungal: White muscardine, greenmuscardine, Viral: Grasserie, Bacteria: Flacherie. Natural enemies: Uzi fly,Beetles.

14. LAC CULTURE: Introduction, history and importance of lac, lac growing areas inIndia, Lac insect, biology, behaviour, its strains (Kusumi & Rangeeni), Aghani,Tethwi, Katki and Baisakhi crops production.

15. Lac cultivation, food plants, propagation of lac insects, harvesting of lac, pruningof host trees, enemies / predators of lac insects

16. Lac extraction – production of shellac. Other by products: Molemma, Kiri,Passewas

PRACTICALS:

1. Study of important species of honey bees.

2. Seasonal management and colony maintenance of bees

3. Study of different bee hives and apiculture equipments.

4. Handling of bee hives and honey extraction

5. Study of pests and diseases of honey bees.

6. Establishment of mulberry garden, planting methods under irrigated and rain fedconditions

7. Maintenance of mulberry garden – pruning, fertilization, irrigation and leaf harvest

8. Mulberry pests and diseases and their management and nutritional disorder.

9. Study of different kinds of silk worms

10. Sericulture equipments for silk worm rearing

11. Mulberry silkworm – rearing room requirements

12. Rearing of silkworms – chawki rearing

13. Rearing of silkworms – late age silkworm rearing and study of mountages

14. Study of silk worm pests and diseases and their management.

15. Study of lac insects

16. Lac extraction – production of shellac.

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DEPARTMENT OF PLANT PATHOLOGYPATH 1.7.1 Fundamentals of Plant Pathology 3(2+1)THEORY:

1, 2, 3 Introduction to Plant Pathology – Definition and objectives of Plant Pathology –Different kinds of Plant Pathology viz., fungi, bacteria, viruses, viroids, fastidiousvascular bacteria (RLOs), Phytoplasmas (MOLs), Spiroplasmas, algae, protozoa,nematodes-Economic importance of plant diseases in terms of losses caused andsocio-economic charges specifying plant disease epiphytofies (late bright of potato,brown spot of rice, coffee rust, southern corn blight, sigatoka, disease of banana).History of plant pathology contributions of Micheli, Tillet, Prevost, Persoon, Fries,Anton de Bary and his students (Woronin, Befeld, Millarded, Marshal ward) Buffer,Mundkur, Tirumalachar, Subramanian.

4, 5, 6 Terms and concepts used in Plant Pathology – disease disorder, pathogen, parasite,pathogenisity, casual organism, pathogenesis, sing, symptom, syndrome, biotroph,hemibiotroph / neerotroph, inoculum, inoculum potential, infection, incubationperiod, pre-disposition, hypersensitivity, disease triangle and disease pyramid.Classification of plant diseases based on cause (parasitic and non parasitic diseases),occurrence (endemic, epidemic, sporadic and pandemic) and symptoms (necrotic,hyperplastic and hypoplastic diseases)

7, 8, 9 Parasitic causes of plant diseases – Fungi – classification upto sub division(according to Ansiworth, 1973). Kingdom – Mycota – Division 1. Myxomycetes– Class 1. Plasmodio-phoromyectes, Division 2. Eumycetes – sub-division 1.Mastigo – Myeotins, 2. Zygomycotena, 3. Ascomycotena, 4. Basidiomycotina, 5.Deuteromycotina – Distinguish (general) characters of each sub-division withimportant examples of plant pathogenic fungi.

10,11, 12 History of plant bacteriology – contributions of Burril, Smith and Patel.Classification of phytopathogenic bacteria (BMSB, 1984), important characteristicof individual genera pseudomonas, Xanthomonas, Agrobacterium, Erwinia,Clavibacter, Streptomyces and their diseases – General characteristics of plantpathogenic bacteria – History of plant virology – contributions of Adolf Mayer,Iwanowski, Beijerink, Stanley and Bawden & Pirie. General characters of plantviruses – classification of plant viruses with examples of diseases (mosaic, mettle,streaks or stripes, yellows, chlorosis, chlorotic rings, vein – banding, reddening,local lesion, etch, Bronzing, shoe-string leaves, leaf curling and enations) –transmission of viruses-artificial and natural – contributions of diener – study ofviroids – important characters and diseases caused by them.

13, 14, 15 History of phytoplasmas – contributions of Doi et al and Ishiie et al.Classification and general characters of phytoplasmas, common disease (as peryellow, sesamum phyllody, potato wilt’s, bromm, little leaf of bringal, etc) and

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transmission – contributions of Rickets – Fastidious vascular bacteria (RLOs) –important characters of fastidious vascular bacteria– examples of disease causedby phloem limited and xylem limited bacteria. Tropanosomatid flagellates(flagellate protozoa). Classification important characters. Phytomonas sp. anddisease caused by them. Algae – classification, important characters.Cephalecuors sp and diseases caused by them. Flowering parasites, classificationand important characters partial and complete parasites on stem and root.

16, 17 Environmental factors that causes plant diseases (non-plastic causes) light, lowtemp, drought, mineral deficiency (Fe,Mg,Ca,Zn), perbidude / Pesticide injury withexamples of diseases.

18, 19 Survival of plant pathogens – Kinds of inoculum produced by different plantpathogens with examples. Pattern of survival

a) infected host (main host, alternate host, collateral host)

b) saprophytic survival outside the host (soil and rock in habitants, rhizospherecolonizers)

c) dormant spores structures (seed borne, soil borne, borne on infected plant parts –Dispersal of plant pathogens.

d) Autonomous dispersal (soil, seed, plant parts and plant organs)

e) Passive dispersal viz., water, members of animal kingdom (man, insets, nematodes,animals and birds), fungi and phanerogams.

20,21,22Phenomenon of infection – process of infection – pre-penetration and postpenetration – pre-penetration in fungi (spore germination, perm fube, formation ofspecialized structures like appressorium, houstoria, rhizomorphs), bacteria andviruses-indirect penetration through wounds or natural openings like stomata,hydathodes and lenticels. Diect penetration through plant surface (epidermis orcuticle) by chemical or mechanical. Post penetration – colorization of the host.

23,24 Plant disease epidemiology – meaning and importance – difference betweencompound and simple interest diseases. Factors affecting plant disease epidemicsfore casting-advantages, methods of forecasting- Measurement of plant diseasewith examples of systemic disease (loose smut of the wheat and stripe disease ofbarley.

25-30 Principles and methods of plant disease management, general principles of plantdisease management

(1) Avoidance of the pathogen (selection of pathogen free material and seed,selection of field, choice of time of sowing, disease escaping varieties)

(2) Eradication-inspection and certification (plant quarantine with examples)

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(3) Cultural practices (d) Biological control (important fungal and bacterial Bio-control agents( (e) physical methods (soil solarization and hot water treatment)

(4) Protection-classification of fungicides Based on chemical nature (commonlyused fungicides, bactericides and nematicides), mode of action and general use

(5) Host plant resistance (immunization)-definition – importance and advantagesof resistant varieties.

31, 32 Integrated plant disease management – concept – importance and advantages andsome examples.

PRACTICALS:

1. Familiarity with general plant pathological laboratory and equipments

2. Preparation of culture media for fungi (PDA) and bacteria (NA)

3. Isolation of fungal and bacterial plant pathogens.

4. Study of Oomycetes – fungi

5. Study of Zygomycotina– fungi

6. Study of Ascomycotina – fungi

7. Study of Basidiomycotina – fungi

8. Study of Deuteromycotina – fungi

9. Study of Deuteromycotina – fungi

10. Study of diseases symptoms and signs of important horticultural crops,phaenerogamic parasites, non parasitic diseases.

11. Preparation of fungicides – Bordeaux mixture, Chaubattia paste, Cheshuntcompound and calculations.

12. Study of non-systemic and systemic group of fungicides and calculations relatedto fungicide concentrations (Copper, Sulphur, Heteroclic – nitrogenous compounds,other systemic fungicides etc.,)

13. Demonstration of virus transmission

14&15 Methods of application of fungicides, demonstration of seed treatment, soilapplication, foliar spray and post-harvest treatment of fruits.

16. Semester final practical examination

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PATH 1.7.2 Mushroom Culture 1(0+1)PRACTICALS:

1. General introduction scope of mushroom production in India. Different types ofmushrooms nutritive value. Button mushrooms (Agaricus sp.) Oyster mushroom(Pleuostus sp.) paddy straw mushroom (Volvariella sp.) milky mushrooms (Calocybindica) Black mushroom (Auricularia sp.), shitake mushroom (Lentinus edodes)medical mushroom (Ganoderma lucidum) their identification and uses.Identification of poisonous and edible mushrooms.

2 & 3 Equipment and Sterilization techniques for preparation of culture media (PDA, oatmeal agar etc.)

4 & 5 Isolation of mother culture – Mother spawn preparation, inoculation ndmultiplication of spawn

6 Cultivation of Oyster mushroom, Spawn running Cropping Harvesting andPackaging.

7 Cultivation of Volvariella sp. Milky mushroom Cropping and Harvesting.

8 Production of spawn Cultivation methods of White button mushroom preparationand compost and casing soil, bed preparation and harvesting

9&10 Major diseases, Pests, Nematodes of mushrooms – Symptoms, etiology and theirmanagement.

11 Mushroom Preservation, Drying, Canning, Recipes and value added products postharvest technology.

12 Survey, collection and identification of mushrooms in the natural ecosystem.

13 Economics of mushroom cultivation

14 Visit to Commercial Production Units of mushroom production

15 Visit to Small Scale Units of mushroom production

16 Examination.

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PATH-2.7.1 Diseases of fruit, plantation, 3(2+1)medicinal and aromatic crops

THEORY:

1,2&3 Mango 1. Powdery mildew, 2. Ananthracnose, 3.Stem end rot, 4. Sooty mould, 5.Malformation, 6. Red rust, 7. Gummosis, stem bleeding and bark cracking

4, 5&6 Citrus 1. Gummosis, 2. Diplodia gummosis, 3. Twig blight , 4. Gelt, 5.Pink,6.Ganoderma root rot, 7.dry root rot, 8.Scab, 9.Powdery mildew, 10. Sooty mould,11. Canker, 12.Tristeza,13.Greening, 14.Exoxortis, 15.Psorosis, 16.Mosaic,17.Postharvest disease (Penicillium fruit rots, sour rot, brown rot)

7&8 Grapevine 1.Anthracnose, 2.Downy mildew, 3.Powdery mildew, 4.Alternaria leafspot, 5.Rust, 6.Deadarm, 7.Bacterial leaf spot, 8.Post harvest diseases, (Grey mouldrot, black rot)

9 & 10 Banana 1.Panama wilt, 2. Sigatoka leaf spot, 3.Anthracnose, 4.Cigar end rot,5.Freckle leaf spot, 6.Moko disease, 7.Bacterial soft rot/head rot/tip rot, 8.Bunchytop, 9. Mosaic, 10.Infectious Chlorosis, 11.Banna Streak, 12.Bract mosaic, 13.Postharvest diseases, (Botryodiplodia fruit rot)

11 Guava 1. Canker, 2. Wit, 3.Anthracnose, 4.Red rust/, 5.Post harvest diseases(Phytophthora, Botryodiplodia and, Phoma fruit rots)

12 Sapota 1.Phavopleospora leaf spot, 2.Pestalolia leaf spot, 3.Flat limb, 4. Fruit rot(different fungi), 5.Post harvest diseases( Phytophthora, Botryodiplodia and, Phomafruit rots)

13 & 14 Papaya 1.Damping off/ foot rot, 2.Anthracnose, 3.Powdery mildew, 4.Alternarialeaf spot, 5.Phytophthora root rot, 6. Ring spot, 7.Mosaic, 8.Leaf curl, 9.Post harvestdiseases. (Rhizpopus fruit rot & Fusarium fruit rot)

15 Pomegranate 1.Cercospora leaf spot, 2.Anthracnose, 3.phomopsis fruit rot,4.Bacterial leaf spot, 5.Post harvest diseases ( Aspergillus and Fusarium andCladosporium fruit rots)

16 Ber 1.Powdery mildew, 2.Sooty mould, 3.Alternaria leaf spot`Fig 1.Rust, 2.Anthracnose,3.Cylindrocladium Leaf spot, 4.Mosaic

17 & 18 Phalsa 1.Rust, 2.Powdery mildew, 3.Cerospora leaf spotApple 1.Scab,2.Powdery mildew,3.Fire blight, 4.Crown gall, 5.Mosaic, 6.Postharvest diseases( soft rot, Bitter rot, Pink mould rot)

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19,20 & 21 Custard apple 1.anthracnose, 2.Glomerella fruit rots,Anola 1.Rust, 2.AnthracnosePeach 1. Leaf Curl, 2.Rust, 3.Scab, 4.List of minor diseasesAlmond, Pear List of important diseasesPlumJack fruit 1.Die back 2.Rhizopus Fruit rotPine apple 1.Heart rot & root rot, 2. Base rot, 3. Wilt, 4.List of minor diseases

22 Coconut 1.Bud rot 2. Ganoderma root rot 3. Stem bleeding 4.Grey blight 5.Tatipaka

23 Oil palm 1. Nursery Leaf Spots 2. Spear rot 3. Bunch rot 4. Bud rot 5. Basal stemrotAreca nut 1. Fruit rot/Mahali/ Koleroga

2. Foot rot/ Ganoderma root rot

24 Coffee 1.Rust, 2. Black rot,Tea 1. Blister blight

25. Cashew 1.Anthracnose, 2.Pink diseaseCocoa 1. Phytophthora blight, 2. Charcoal pod rot, 3. Swollen shoot, 4. Blackpod rotRubber: 1.Root rot, 2. Powdery mildew

26 Betelvine 1. Phytophthora root rot, 2. Sclerotium foot rot, 3.Leaf spot, 4.Powderymildew, 5. Bacterial leaf spot, 6.MosaicPepper 1. Phytophthora foot rot, 2. Anthracnose/pollu

27 Mint 1. Stolon rot, 2.Rust, 3.Alternaria leaf blight, 4.Verticilium wilt,5.Powdery mildewOpium 1. Downy mildew, 2. Alternatia leaf spot, 3. Powdery mildew, 4.Mosaic

28 Neem 1. Phoma twig blightPyrethrum 1.Damping off, 2. Wilt, 3.Rust, 4.Leaf blotch, 5.Grey mouldSenna 1. Damping off 2. Leaf Spot

29,30 & 31 Integrated management of post harvest diseases of fruits with specialemphasis on Mango, Sweet Orange, Pomegranate, Apple, Grape and Banana.

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PRACTICALS:

Study of Symptoms, etiology host-parasite relationship and specific managementmeasures of the following crop diseases.

1. Diseases of Mango

2. Diseases of Citrus

3. Diseases of Grapevine

4. Diseases of Banana

5. Field Visit

6. Diseases of Guava and Sapota

7. Diseases of Papaya and Pomegranate

8. Diseases of Peach, Pear, Plum and Almond

9. Diseases of Ber, fig and Phalsa

10. Field Visit

11. Diseases of Apple, custard apple, Cashew, Jack, fruit and pine apple

12. Diseases of Coconut, arecanut, oilpalm and cocoa

13. Diseases of Betelvine, Pepper and Rubber

14. Diseases of medicinal and aromatic plants

15. Diseases of Coffee and tea

16. Field visit

Note: Student should submit 40 specimens during the semester

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PATH-3.7.1 Diseases of Vegetable, Ornamental and Spice Crops 3(2+1)THEORY:

1 Crop - DiseasesTomato1. Early blight 2. Damping off 3. Cercospora leaf spot 4. Stemphylium leaf spot 5.Septoria leaf spot 6. Anthracnose 7. Buck eye rot

2 Tomato8. Collar rot 9. Wilt 10 Bacterial leaf spot 11. Bacterial fruit canker 12. Tomatospotted wilt 13. Mosaic 14. Leaf curl

3 Brinjal1. Damping off 2. Cercospora leaf spot 3. Alternaria leaf spot 4. Collar rot 5. Bacterialwilt 6. Phomopsis blight and fruit rot 7. Verticillium wilt 8. Little leaf

4 Chillies & Green pepper1. Damping off 2. Anthracnose / Die back and fruit rot 3. Powdery mildew 4.Cercospora leaf spot or Frot eye leaf spot 5. Alternaria blight 6. Wilts (Sclerotialwilt, Fusarium wilt, Verticillium wilt)

5 Chillies & Green pepper7. Bacterial leaf spot 8. Leaf curl 9. Mosaic complexBhendi1. Powdery mildew 2. Cercospora leaf spot 3. Aleternaria leaf spot 4. Fusariumwilt 5. Yellow vein mosaic

6 Crucifers (Cabbage, Cauliflower, Knol-Kohl, Brussels Sprout, Raddish)1. Damping off and wire stem 2. Club root 3. White rust 4. Powdery Mildew 5.Anthracnose

7 Crucifers (Cabbage, Cauliflower, Knol-Kohl, Brussels Sprout, Raddish)6. Downy mildew 7. Alternaria Leaf spot 8. Black Rot 9. Black leg 10.Cabbageyellows

8 Peas1. Pythium seed and root rot 2. Downy mildew 3. Powdery Mildew 4. Rust 5.Fusarium wilt 6. Anthracnose 7. Ascochyta blight

9 Peas:8. Cercospora leaf spot 9. Bacterial blight 10. Pea Mosaic 11. EnationBeans1. Cercospora leaf spot 2. Rust 3. Powdery Mildew 4. Anthracnose of beans

10 Beans5. Stem and spot (Anthracnose) 5. Angular leaf spot 6. Halo blight 7. Bacterial wilt8. Bacterial blight 9. Dry root rot 10. Bean common mosaic 11. Yellow Mosaic

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11 Beet root1. Seedling disease of beet and sugar beet 2. Cercospora leaf spot 3. Sclerotiumroot rot 4. Rhizoctonia root rot and blight 5. Phoma blight and heart rot of beet 6.Beet yellows.

12 Potato1. Late blight 2. Early blight 3. Common scab 4. Sclerotium rot 5. Brown rot 6.Soft rot 7. Wart 8. Dry rot 9. Black leg and soft rot 10. Witches’ broom 11. Leaf roll12. Spindle tuber

13 Cucurbits1. Powdery mildew 2. Downey mildew 3. Cercospora Leaf spot 4. Fruit rot orcottony leak 5. Fusarium wilt (water melon & musk melon & cucurbits) 6.Anthracnose 7. Angular leaf spot 8. Bacterial leaf spot 9. Mosaic

14 Carrot1. Cercospora Leaf blight 2. Alternaria leaf blight 3. Powdery mildew 4. Bacterialblight & root scab 5. Soft rot 6. Yellows

15 Colocasia1. Phytophthora blight 2. Pythium rotSweet potato1. White rust 2. Fusarium wilt, stem rot and surface rot 3. Soft rot or pox.

16 Amaranthus, Spinach, Sorrel, Portulaca1. White rust 2. Downy mildew 3. Damping off 4. Anthracnose 5. Cercospora leafspot 6. Phyllosticta leaf spot 7. Wilt 8. Rust 9. MosaicFenugreek1. Collar rot 2. Powdery mildew 3. Leaf spot 4. Downy mildew

17 Basella1. Cercospora leaf spotHibiscus1. Root and stem rot 2. Leaf spotLettuce1. Downy mildew 2. Bacterial leaf rot 3. Bacterial leaf spot and head rot 4. MosaicMoringa1. Twig canker

18 Onion & Garlic1. Leaf blight (purple blotch) 2. Downy mildew 3. Smut 4. Smudge 5. Neck rot andbulb rot 6. Blast 7. Stemphylium blight 8. Rots (soft rot, slippery skin, sour skin,neck rot, brown stain, black mold and blue mold)

19 Ginger1. Phyllosticta Leaf spot 2. Rhizome rot or soft rot (Pythium) 3. Banded leaf /sheath blight and leaf blight 4. Bacterial wilt

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Turmeric1. Taphrina leaf blotch 2. Anthracnose or leaf spot 3. Rhizome Rot or Root Rot(Pythium) 4. Rhizome rot (Fusarium)

20 Clove1. Sudden death 2. Acute die back 3. Sumatra diseaseCinnamon1. Bark canker 2. Leaf spot and die backNutmeg1. Die back and fruit rot 2. Wilt 3. Leaf spotCardamomSmall cardamom – 1. Damping off 2. Azhukal disease 3. MosaicLarge cardamom – 1. Foorkey disease 2. Chirkey disease

21 Coriander1. Powdery mildew 2. Stem GallCurry leaf1. Phyllostictina leaf spot 2. Macrophoma leaf spot 3. Dry root rot.Cumin1. Fusarium wilt 2. Powdery mildew 3. Blight

22 Rose1. Die back 2. Verticillium Wilt 3. Stem canker 4. Black spot 5. Powdery Mildew6. Alternaria leaf spot 7. Rust 8. Crown Gall

23 Jasmine1. Rust 2. Cercospora leaf spot 3. Alternaria leaf spot 4. Anthracnose 5.Collectotrichum leaf spot 6. Phyllosticta leaf spot 7. Myrothecium leaf spot 8.Chlorotic ring spot 9. Mosaic

24 Crosandra1. Cercospora leaf spot 2. Wilt 3. Anthracnose 4. Corynespora lef spot 5. Stem rot

25 Chrysanthemum1. Septoria blotch 2. Powdery mildew 3. Cercospora leaf spot 4. Grey mould 5.Phyllosticta leaf spot 6. Rust 7. Fusarium wilt 8. Bacterial blight 9. Chlorotic Mottle10. Chrysanthemum stunt

26 Tuberosa1. Alternaria leaf spot 2. Macrophema leaf spotMarigold1. Cercospora leaf spot 2. Collectotrichum leaf spot 3. Powdey mildew 4. Alternarialeaf spot 5. Flower blight

27 Asters1. Anthracnose 2. Stemphylium leaf spot 3. Septoria leaf spot 4. Ascochyta leaf

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spot 5. Stem canker and flower blight 6. Alternaria leaf spot 7. Wilt 8. Root rot andFoot rot 9. Phyllody 10. Aster yellows

28 Gladiolus1. Wilt / Yellow / brown rot / dry rot 2. Corm rot (several fungi) 3. Leaf spot andcorm scab 4. Mosaic

29 Gerbera1. Anthracnose 2. Phyllosticta leaf spot 3. Powdery mildew 4. Ascochyta leaf spot5. Blossom blight or stalk rot 6. Foot and root rot 7. Bacterial blight 8. Mosaic 9.Chlorotic mottle

30 Carnation1. Damping off 2. Alternaria leaf spot 3. Septoria leaf spot 4. Mycosphaerella leafspot 5. Wilt 6. Die back and stem rot 7. Bacterial wilt.

31 Orchids1. Black rot (Pythium splendens) 2. Phomopsis leaf spot 3. Cercospora leaf spot 4.Black rot and brown rot (Pythium ultimum) 5. Anthracnose

32 Postharvest diseasesListing of various post harvest diseases along with pathogens in the above cropsand general management practices for post harvest diseases with examples.

PRACTICALS:

1 Diseases of Tomato

2 Diseases of Brinjal

3 Diseases of Chillies / Capsicum

4 Diseases of Bhendi

5 Diseases of Cabbage & Cauliflower

6 Diseases of Peas and Beans

7 Diseases of Beet root

8 Diseases of Potato & Cucurbits

9 Filed visit

10 Diseases of Carrot, Colocasia, Spinach and Sweet potato

11 Diseases of Onion, Garlic and Ginger

12 Diseases of Turmeric and other species

13 Diseases of Rose

14 Diseases of jasmine and other ornamental crops

15&16 Field visits

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DEPARTMENT OF GENETICS &PLANT BREEDING

GPBR-1.8.1 Principals of Genetics & Cytogenetics 3(2+1)THEORY:

1. Introduction and Definitions of Cytology, Genetics, Cytogenetics, Plant Breeding,Interrelationships among Cytology, Genetics, Plant Breeding and also with otherbranches of science.

2. Ultrastructure of Cell and Cell organelles – cell wall, Plasma membrane – cytoplasm– Endoplasmic reticuium

3. Golgi complex-Lysosomes – Microbodies – Microtubules and microfilaments,Ribosomes

4. Mitochondria – plastids – structure of chloroplast – Nucleus – Nucleolus, Nuclearmembrane and nucleoplasm

5. Morphology of chromosomes – Shape, size and number of chromosomes – structureof the chromosome – Euchromatin and heterochromatin.

6. Special types of chromosomes – Lamp brush chromosomes, salivary glandchromosomes, super numerary, chromosomes, isochromosomes and sexchromosomes – Karyotype and ideogram.

7. DNA and its structure – Watson and Crick model Function and types.

8. Modes of DNA replication – semi-conservative DNA replication experimental proof.

9. Structure of RNA messenger RNA, ribosomal RNA and transfer RNA.

10. Genetic code – outline of protein synthesis, Transcription and translation

11. Mitosis – Definition – Process of mitosis – Mitotic cycle significance and role inplant breeding.

12 Meiosis – Definition – Process – differences between Mitosis and Meiosis –Significance in Plant Breeding.

13. Arrangement of genes on chromosomes – Linkage – Definition – Linkage groups– coupling phase and repulsion phase-types of linkage-distinction between linkageand pleiotropoism.

14. Theories of linkage – estimation of linkage – Morgan’s work in Drosophila –importance of test cross in linkage studies – significance in plant breeding.

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15. Crossing over – Mechanism of crossing over – Factors effecting crossing over –Crossing over at 4 strand stage – Cytological proof of crossing over – significancein Plant Breeding.

16. Chromosome mapping – 2 – point and 3 – point test cross. Cytological maps andgenetical maps.

17. Mendelain Genetics: Terminology – Mendel’s experiments Reasons for selectionof pea as experimental material – Characters studies – Reasons for Mendel’s success.

18. Mendel’s Laws: Law of segregation – Law of independent assortment-Principle ofdominance – Principle of unit characters – Exceptions of Mendel’s Laws.

19. Monohybrid, dihybrid ratios – Modification of F2 ratios in Monohybrid and dihybridcrosses and lethal factors.

20. Types of Gene action – dominance – over dominance – codominance – Pleiotropism– Multiple alleles – Pseudo alleles. Pseudo alleles. Penetrance and expressivity.

21. Qualitative and quantitative characters – definition – monogenic and polygenicinheritance and their differences – Multiple factor hypothesis.

22. Cytoplasmic inheritance – definition – Eg. 4 ‘O’ clock lant – characteristics ofextrachromosomal inheritance.

23. Gene mutations – Introduction – Definition – Types of mutations – spontaneousand induced mutations – point mutations – chimeras – Types and their significancein plant breeding.

24. Character’s mutations – physical and chemical mutagens – Induction of Mutations– Detection of sex linked lethals in Drosophila (CLB method given by Muller).

25. Detection of mutations in plants – Importance of mutation in plant breedingprogammes. Xenia and metaxenia – Molecular basis of mutations.

26. Structural Chromosomal aberrations – Breakage – Fusion – Bridge cycle – Deletions(Deficiency), duplications and their significance in Plant Breeding

27. Inversions – Pericentric Inversions ans paracentric inversions – Inversions as crossover suppresors.

28. Translocations – Simple and reciprocal – pairing pattern – their role in PlantBrreding.

29. Numerical chromosomal aberrations Terminology – Classification – Euploidy –Aneuploidy – Autopolyploids – Segmental polyploids.

30. Haploids – Triploids – Tetraploids – Cytological behaviour and their significancein plant breeding.

31. Evolution of crop species (Eg. Wheat, cotton, Triticale, Brassica, Tobacco etc.)

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32. Aneuploidy – type of aneuploids – Their cytological behaviour and their significancein plant breeding.

PRACTICALS:

1. Microscopy (Light microscopes and electron microscopes; Preparation and use offixatives ad stains for light microscopy.

2. Cytological techniques.

3. Preparation of micro slides and identification of various stages of mitosis.

4. Preparation of micro slides and identification of various stages of meiosis.

5. Monohybrid ratio and its modifications.

6. Dihybrid ratio and its modifications; Trihybrid ratio; Chi-square analysis.

7. Trihybrid ratio

8. Chi-square analysis

9. Interaction of factors, Epistatic factors.

10. Complementary factors

11. Supplementary factors.

12. Duplicate factors.

13. Additive factors and Inhibitory factors.

14. Linkage – Two point test cross.

15. Linkage – Three point test cross.

16. Induction of polyploidy using colchicines and induction of chromosomal aberrationsusing chemicals

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GPBR 2.8.1 Principles of Plant Breeding 3(2+1)THEORY:

1 Definition, Aim, Objectives and Scope of Plant Breeding

2 History and development of plant breeding – Scientific contributions of eminentscientists. Landmarks in Plant Breeding.

3 Modes of reproduction – Asexual reproduction, sexual reproduction, Geneticconsequences and its significance in Plant Breeding

4 Modes of pollination, Genetic consequences – cultivated crops with the botanicalnames belonging to self- pollinated, cross- pollinated crops and often cross-pollinated crops. Differences between self-pollinated and cross-pollinated.

5 Plant genetic resources – genetic erosion, gene banks, gene sanctuaries, germplasmand its maintenance

6 Methods of plant breeding – Introduction and acclimatization, History of plantintroduction, NBPGR and its activity, procedure of plant introduction

7 Purpose of plant introduction – Genetic erosion, gene banks, gene sanctuaries andits maintenance

8 Selection- natural and artificial selection – Basic characteristics and requirementsof selection – selection intensity, selection differential, heritability and geneticadvance.

9 Mass selection – Procedure, modification of mass selection, merits, demerits andachievements.

10 Johannsen’s Pure line theory and its concepts and significance – Origin of variationin pure lines and characters of pure lines.

11 Progeny test – Genetic basis of pure line selection – general procedure for evolvinga variety by pure line selection. Its merits, demerits and achievements. Comparisonbetween mass and pure line selection.

12 Biometrics – Definition, components of genetic variation i.e., additive, dominanceand epistasis and their differentiation

13 Hybridization – Aims and objectives, different types of hybridization andprerequisites and procedures and techniques

14 Handling of segregating generations – Pedigree method – Procedure, modificationof pedigree method – Merits, demerits and achievements

15 Bulk method – Procedure, modification of bulk method, merits, demerits andachievements. Comparison between pedigree and bulk method.

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16 Backcross method of breeding, its requirements and application, procedure fortransfer of single dominant gene and transfer of single recessive gene.

17 Merits, demerits and achievements of backcross breeding – Comparison betweenpedigree and backcross method – Multilane concept – Its definition and uses

18 Incompatibility and its classification – Genetic basis of incompatibility –Heteromorphic, homomorphic, gametophytic and sporophytic system ofincompatibility.

19 Male sterility- different types – Genetic, Cytoplasmic and Cytoplasmic geneticmale sterility. Its inheritance and maintenance.

20 Utilization of male sterile lines in hybrid seed production – Their limitation,advantages and disadvantages

21 Hardy Weinberg Law- Factors disturbing equilibrium in populations

22 Heterosis & inbreeding depression – Manifestation of heterosis – Genetical,physiological and biochemical causes of heterosis

23 Concepts and hypothesis of genetical causes of heterosis in self, cross- pollinatedcrops

24 Inbreeding depression – Effects of inbreeding in different crops – Procedure fordevelopment of inbred lines and their evaluation.

25 Exploitation of heterosis – History of Hybrid varieties- Important steps in productionof single and double cross hybrids – Brief idea of hybrids in Maize, Bajra, Sunflower,Rice, Forage crops

26 Synthetics and composites – Production procedures, Merits, demerits andachievements comparisonbetween Synthetcs and composites

27 Recurrent selection- Different types- Detailed procedure of simple recurrentselection and brief description of other recurrent selection methods

28 Methods of breeding for vegetatively propagated crops, clones, genetic variationwithin clone, clonal degeneration characteristic features of asexually propagatedcrops and clones – Methods of improvement of clonal crops, clonal selection,hybridization, problems in breeding of clonal crops, Merits, demerits andachievements of clonal selection.

29 Mutation breeding – Spontaneous and induced mutation – Mutagens

30 Procedure of mutation breeding for oligogenic and polygenic characters –Limitations and achievements

31 Wide hybridization – Barriers in distant hybridization –

32 Techniques to overcome sterility in wide hybridization – Application, limitationsand achievements

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PRACTICALS

1 Botanical description and floral biology

2 Study of megasporogenesis and microsporogenesis

3 Fertilization and life cycle of an angiospermic plant

4 Plant Breeder’s kit

5 Hybridization techniques and precautions to be taken, floral morphology, selfing,emasculation and crossing techniques in Horticulture crops like (Tomato, Bhendietc)

6 Hybridization techniques and precautions to be taken, floral morphology, selfing,emasculation and crossing techniques in Horticulture Crops like (Tomato, Bhendietc)

7 Handling of segregating generations in pedigree methods

8 Handling of segregating generations in backcross methods

9 Handling of segregating generations in backcross methods

10 Development of hybrids(one line, two line and three line breeding)

11 Field lay our of experiments,. Field trials maintenance of records and registers

12 Calculation of Heterosis, Heterobeltiosis and Standard heterosis

13 Calculation inbreeding depression

14 Calculation of General combining ability, specific combining ability, variancesand effects.



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GPBR-2.8.2 Breeding of fruit, Plantation and Ornamental Crops 3(2+1)THEORY:

1 History and improvement of ornamental Crops

2 History of Breeding Horticultural crops and achievements

3 Breeding objectives, and methods of different Horticultural crops, importantconcepts of Breeding ornamental crops.

4 Breeding objectives and Breeding Methods of Chrysanthemum and achievements.

5 Breeding objectives and Breeding Methods of Rose and achievements

6 Breeding objectives and breeding Methods of gaillardia. And achievements

7 Breeding objectives and Breeding Methods of gerbera and achievements

8 Breeding objectives and Breeding Methods of Marigold and achievements

9 History and development of hybrids different Breeding Methods for self pollinated,crops pollinated crops.

10 Varieties development of important Ornamentals

11 History of hetaerist and its explanation.

12 History, Breeding objectives, Breeding, Methods for development of fruit Crops.

13 History Breeding objectives, Methods for Mango and achievements

14 History Breeding objectives, Methods for guava and achievements

15 History Breeding objectives, Methods for custard apple and achievements

16 History Breeding objectives, Methods for banana and achievements

17 Breeding objectives and Methods for Papaya

18 Breeding objectives and methods for Amla

19 Breeding objectives and methods of pomegranate and achievements

20 History of clove, clonal selection importance in Horticulture Crops

21 History of mutation importance of bud mutations in Horticultural crops, fruits andornaments

22 Importance of mutations, mutagens types of mutagens chemical mutagens andirradiations

23 Application of mutation, mutagens in Horticultural crop and achievements

24 History, and development of hybrids, different breeding methods used in fruit crops.

25 Breeding methods and objectives in developing hybrid water melon andachievements

26 Breeding methods and objectives in developing hybrid musk melon andachievements

27 History and importance of plantation crops.

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28 Breeding methods and objectives for development of tea and achievements

29 Breeding methods and objectives for development of coffee and achievements

30 Breeding methods and objectives for development of clonal and achievements

31 Breeding methods clonal selection for varieties and hybrid clonal selection forhybrid clone.

32 Pure line selection, mass selection, pedigree selection, back cross breedingprocedures.

PRACTICALS:

1 Selefing, emasculation and crossing techniques

2 Breeding objectives, Floral biology, selfing emasculation and crossing techniquein Rose.

3 Breeding objectives, Floral biology, selfing emasculation and crossing techniquein Rose.

4 Breeding objectives, Floral biology, selfing emasculation and crossing techniquein Gaillardea.

5 Breeding objectives, Floral biology, selfing emasculation and crossing techniquein Gerbera.

6 Breeding, objectives, Floral biology, selfing emasculation and crossing techniquein Marigold.

7 Breeding objectives, Floral biology, selfing emasculation and crossing techniquein Mango.

8 Breeding objective, Floral biology, selfing emasculation and crossing technique inCustard Apple.

9 Breeding objectives, Floral biology selfing emasculation and crossing techniquein Banana.

10 Breeding objectives, Floral biology, selfing emasculation and crossing techniquein Papaya.

11 Working out phenotypic coefficient of variability, genotypic coefficient ofvariability, Heritability and generic advance.

12 Working out phenotypic coefficient of variability, genotypic coefficient ofvariability, Heritability and genetic advance.

13 Preparation and use of chemicals mutagens.

14 Preparation and use of physical mutagens.

15 Maintenance of breeding records.

16 Maintenance of breeding records.

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3.8.1 Breeding Vegetable, Tuber and Spice crop 3(2+1)THEORY:

1 Classification of plants, Botanical description, Floral biology, Emasculation andPollination techniques in important Horticulture crops

2 Breeding objectives and importance of breeding self and cross pollinated crops

3 Breeding objectives and importance of breeding vegetative propagated crops

4 Plant genetic resources – germplasm – different types of plant genetic resources –gene pool – types of gene pools – genetic erosion. Centre’s of origin and diversity,Centre’s of origin for different crops.

5 Domestication – selection under domestication – types of selection patterns ofevoluation in crop plants

6 Activities in germplasm conservation – collection – conservation – evaluation –cataloguing – multiplication and distribution – utilization in crop improvement.

7 Germplasm conservation – in situ and ex site-gene banks and gene sanctuaries –cryopreservation. Organizations associated with germplasm. IBPGR, NBPGRand crop specific international institutions.

8 Polyploidy-Auto and Allo polyploidy-Their applications and limitations in cropimprovement.

9 Breeding for insect resistance – types of insect resistance, nature and genetics,sources of resistance – methods of breeding, screening techniques – advantagesand problems in breeding for insect resistance and achievements.

10 Breeding for disease resistance – vertical and horizontal resistance – mechanismof disease resistance, genetics and sources of R. methods of breeding and testingfor disease R. problems in breeding for disease R and advantages.

11 Breeding for drought R – drought R, genetics, sources of D R, breeding methods,difficulties in breeding.

12 Origin and distribution of species, wild relatives and forms of Tomato

13 Breeding objectives and procedures / methods for development of Tomato

14 Hybrids and varieties in Tomato

15 Breeding objectives and procedures / methods for development of hybrids / varietiesin Brinjal

16 Origin and distribution of spices, wild relatives and forms. Breeding objectivesand procedures / methods for development of hybrids / varieties in Bhendi

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17 Origin and distribution of spices, wild relatives and forms. Breeding objectivesand procedures / methods for development of hybrids / varieties in Capsicum

18 Origin and distribution of spices, wild relatives and forms. Breeding objectivesand procedures / methods for development of hybrids / varieties in Chilli

19 Origin and distribution of spices, wild relatives and forms. Breeding objectivesand procedures / methods for development of hybrids / varieties in Cucurbits(Cucumbers)

20 Origin and distribution of spices, wild relatives and forms. Breeding objectivesand procedures / methods for development of hybrids / varieties in Cucurbits(Gourds)

21 Origin and distribution of spices, wild relatives and forms. Breeding objectivesand procedures / methods for development of hybrids / varieties in Cucurbits(Melons).

22 Origin and distribution of spices, wild relatives and forms. Breeding objectivesand procedures / methods for development of hybrids / varieties in Cabbage

23 Origin and distribution of spices, wild relatives and forms. Breeding objectivesand procedures / methods for development of hybrids / varieties in Cauliflower

24 Origin and distribution of spices, wild relatives and forms. Breeding objectivesand procedures / methods for development of hybrids / varieties in Tuber crops –Potato

25 Origin and distribution of spices, wild relatives and forms. Breeding objectivesand procedures / methods for development of hybrids / varieties in Tuber crops –Potato

26 Origin and distribution of spices, wild relatives and forms. Breeding objectivesand procedures / methods for development of hybrids / varieties in Carrot

27 Origin and distribution of spices, wild relatives and forms. Breeding objectivesand procedures / methods for development of hybrids / varieties in Radish

28 Origin and distribution of spices, wild relatives and forms. Breeding objectivesand procedures / methods for development of hybrids / varieties in Spice crops –Ginger

29 Origin and distribution of spices, wild relatives and forms. Breeding objectivesand procedures / methods for development of hybrids / varieties in Turmeric

30 Genotype X Environment interaction

31 Breeding for Quality Improvement (general)

32 Breeding for Quality Improvement (horticultural crops)

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PRACTICALS:

1 Selfing, emasculation and hybridization techniques.

2 Breeding objectives, Floral biology, selfing, emasculation and crossing techniquein Tomato

3 Breeding objectives, Floral biology, selfing, emasculation and crossing techniquein Brinjal

4 Breeding objectives, Floral biology, selfing, emasculation and crossing techniquein Bhendi

5 Breeding objectives, Floral biology, selfing, emasculation and crossing techniquein Chilli

6 Breeding objectives, Floral biology, selfing, emasculation and crossing techniquein Cucubits



9 Breeding objectives, Floral biology, selfing, emasculation and crossing techniquein Potato

10 Methods for creation of variability in Turmeric

11 Methods for creation of variability in Ginger

12 Calculation of Heterosis, Heterobettiosis and Standard Heterosis

13 Calculation of inbreeding depression

14 Calculation of General coming ability, specific combing ability, variances and effects

15 Calculation of General coming ability, specific combing ability, variances and effects

16 Stability analysis

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GPBR-3.8.2 Principles of Plant Biotechnology 2(1+1)THEORY:

1 Definitions of Plant Biotechnology, terminology associated with biotechnology,Plant tissue culture and plant genetic engineering, major concepts and importance.

2&3 Origin and history of plant tissue culture and plant genetic engineering.

4 Scope and importance of biotechnology in crop improvement InternationalOrganizations involved in biotechnology.

5 Techniques of Invitro cultures – micropropagation – different stages involved inclonal or micropropagation – meristem cultures – production of virus free plantsadvantages and problems associated with micropropagation – application of planttissue culture in crop improvement. Micropropagation research in India.

6 Applications and limitations of Ovule and Ovary culture.

7 Somaclonal variation – basis of somaclonal variation – Achievements gametoclonalvariation

8 Somatic hybridization – techniques of protoplast fusion, genetic modification ofprotoplasts – products of somatic hybridization, hybrids selection and culture ofsomatic hybrids – regeneration, problems and limitations of somatic hybridization– Applications in crop improvement.

9 Genetic Engineering / recombinant DNA technology – Risks of Genetic Engineering– Enzymes involved in Genetic Engineering – Types of restriction enzymes –Restriction mapping.

10 Vectors for gene transfer – important features of desirable vectors – Plasmids –bacterio phages – cosmids – phagemids.

11 Vectors gene transfer – plant and animal viruses – transposes – yeast and bacterialartificial chromosomes – expression vectors – expression cassettes – binary vectors– shuttle vectors

12 Direct methods of gene transfer – gene gun / particle bombardment – electroporation– micro injection - macro injection – liposome mediated etc.

13 Transgenic plants – applications in crop improvement and limitations.

14&15 Blotting techniques – methods and applications of southern, northern and westernblotting – probes – DNA finger printing.

16 Marker assisted selection and its application in crop improvement.

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PRACTICALS:

1 Totipotency – growth and differentiation in cultures – Organogenesisembryogenesis, types of culture – Callus and suspension cultures – types ofsuspension cultures.

2 Nutritional requirements of invitro culture, media composition-types of media –solid and liquid media – Advantages and disadvantage.

3 Various sterilization techniques used in Plant Biotechnology – wet heat-dry heat-U.V.Chemical – filtration-advantages and disadvantages

4&5 Anther and Pollen culture – steps involved in production of Haploid Plants – factorsaffecting Androgenesis – significances and uses of Haploids – problems andachievements. Application of Haploids in crop improvement.

6 Embryo culture – embryo rescue – culture – factors effecting embryo culturesapplications and achievements – test tube fertilization.

7 Endosperm culture – uses and limitations. Factors affecting Invitro culturetechniques – Applications and achievements.

8 Somatic embryogenesis – development of patterns synthetic seed productiontechnology – advantages, limitations and applications.

9 Isolation (mechanical and enzymatic), purification and culture of protoplasts –regeneration of plants. Somatic hybridization – techniques of protoplast fusion –genetic modification of protoplasts – products of somatic hybridization, hybridsselections and culture of somatic hybrids – regeneration. Problems and limitationsof somatic hybridization – Applications in crop improvement.

10 Gene cloning – steps involved in gene cloning – components of gene cloning andtheir functions.

11 Genomic and cDNA libraries – detection of a gene in a library, colony hybridization

12 Methods of gene transfer – Direct and Indirect – Vectors of gene transfer – structureand function of Ti and Ri plasmid.

13 T-DNA transfer process – pre-requirements for production of transgenic plants –advantages and limitations.

14&15 DNA based / molecular markers – definition – RFLP, AFLP, RAPD and SSRs –importance and application.

16 Mapping QTLs – mapping populations – genotyping and phenotyping – QTLanalysis and identification of QTLs – future prospects.

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GPBR-3.8.3 Seed production and Certification 2(1+1)in Horticultural crops

THEORY:

1. Introduction to Seed production – concept of seed technology – seed quality –definitions of seed technology – objectives / goals of seed technology – importanceof seed production.

2. Seed policy-seed demand forecasting and planning for certified, foundation andbreeder seed production

3. Deterioration of crop varieties – Definition – Manifestations of seed deterioration– Factors affecting deterioration and their control

4. Seed quality – definition – characters of good quality seed – maintenance of geneticpurity during seed production

5. Different classes of seed – production of nucleus, breeder seed, foundation andcertified seed.

6. Maintenance and multiplication of pre-release and newly released variety in self &cross pollinated crops.

7. Foundation and certified seed production in Chilli, Bhendi and Brinjal (varietiesand hybrids)

8. Seed certification, phases of certification – General seed certification standards –Procedure for Seed certification, field inspection and field counts etc.

9. Seed Act and Seed Act enforcement, Central Seed Committee, Central SeedCertification Board, State Seed Certification Agency, Central and Seed TestingLaboratories

10. Duties and powers of Seed Inspectors, Offences and penalties, Seed Control order– 1983, Seed Act, 2000 and other issues related to seed quality regulation

11. Intellectual Property Rights, Patenting, WTO, Plant Breeders’ Rights – Plant VarietyProtection

12. & 13. Seed Drying – Forced air Seed drying and principle – Heated air drying –Building requirements – Types of air distribution systems for seed drying, selectionof crop dryers and systems of heated air dying recommended temperature anddepth of the seeds, management of seed drying.

14. Planning and layout of seed processing plant – Establishment of seed processingplant. Seed processing – air screen machine and its working principle, differentupgrading equipment and their use.

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15. Seed Treatment – Importance and types of seed treatment, equipment used forseed treatment (Slurry and Mist – O – matic treater)

16. Seed packing and Seed storage – Stages of seed storage, factors affecting seedlongevity during storage and conditions required for good storage. Equipmentand accessories used for seed packing and quality control in storage.

PRACTICALS:

1. Location of important research stations and seed production farms

2. Seed sampling principles and procedures.

3. Purity analysis in different crops.

4. Purity analysis in different crops

5. Germination analysis in different crops

6. Germination analysis in different crops

7. Moisture estimation in different crops

8. Moisture estimation in different crops

9. Seed viability test

10. Seed vigour test

11. Grow out test – varietal identification of different crops through morphologicalcharacters.

12. Filed inspection – walking pattern and seed standards

13. Study of seed production plots – hybrids seed production plots of vegetables crops

14. Study of seed production plots – hybrids seed production plots of vegetables crops

15 Electrophoresis for identification of varieties

16. Planting ratios, isolation distance, rouging, etc., in seed production

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DEPARTMENT OF AGRONOMY ANDSOIL SCIENCE

ASSC–1.9.1 Fundamentals of Soil Science 2(1+1)THEORY:

1 Introduction: Soil and soil components – mineral matter, Organic matter, waterand air, Definition of soil and various concepts of soil, branches of soil science

2 Rocks – Classification of rocks based on mode of origin – igneous rocks,sedimentary rocks and metamorphic rocks. Classification of rocks based on silicacontent.

3 Minerals – Primary, secondary, essential, accessory, light and heavy minerals.Primary minerals – quartz, feldspars, micas, pyroxenes, amphiboles and olivines.

4 Weathering – Types of weathering, physical weathering of rocks agents of physicalweathering and their role. Chemical weathering – Solution, hydration, hydrolysis,carbonation, oxidation and reduction (Brief mention). Biological weathering roleflora and fauna in weathering process.

5 Pedogenic – processes – Eluvition, illuviation, humification, calcification,laterization,podzolisation, melanisation, salinization and alkalization (brief menion).Soil profile – Detailed description of a theoretical soil profile.

6 Soil physical properties – soil texture – Definition – significance. Stoke’s lawDerivation. Assumptions and limitations. Various textural classes in soil.

7 Soil Structure – classification based on type, class and grade of soil structure.Evaluation. Importance of soil structure and its management. Soil compaction –importance. Soil crusting.

8 Density of soil – Bulk density and particle density – calculation of porosity. Soilwater – soil water potential – components of water potential.

9 Soil moisture constants – field capacity, wilting coefficient, hygroscopic waterand saturation, available water. pF concept Methods for determination of soilmoisture – gravimetric method, Tensiometer and neutron moisture meter.

10 Movement of soil water- Darcy’s law. Saturated, unsaturated flow. Infiltration –factors influencing infiltration rate. Soil drainage and its importance.

11 Soil air – Compositions of atmospheric air and soil air. Gaseous exchange.Influence of soil air on plant growth.

12 Soil temperature – importance. Heat capacity and conductivity. Factors influencingsoil temperature. Modification of soil thermal regimes. Soil color – significance –Munsell color notation – measurement.

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13 Soil colloids – Definition. General properties – shape, surface area, electricalcharge adsorption, Flocculation, deflocculation, plasticity, cohesion, swelling,shrinkage. Tyndall effect and Brownian movement. Classification of colloids,sources of charge on soil colloids.

14 Ion exchange – Cation and anion exchange capacities of soil. Base saturation.Factors affecting ion exchange capacity of soils. Importance of CEC of soils.

15 Soil reaction – pH scale – influence of soil pH on nutrient availability – bufferingcapacity of soils.

16 Soil organic matter - various sources. Composition, compounds in plant residues,their decomposability. Humus-definition, Importance of soil organic matter andhumus. Carbon: nitrogen (C:N) ratio of commonly available organic residues.Significance of C:N ratio in soil fertility. Role of micro organisms in decompositionof organic matter.

PRACTICALS:

1. Methods of chemical analysis principles, techniques and calculations

2. Preparation of standard solutions (molar, normal, ppm and percentage) andstandardization of sulphuric acid.

3. Collection of soil samples

4. Description of soil profile in the field.

5. Determination of mechanical composition of soil using Bouyoucos Hydrometer

6. Determination of soil bulk density particle density.

7. Determination of bulk moisture content by gravimetric method and by Tensiometermethod.

8. Determination of soil colour using Munsell colour chart.

9. Determination of soil pH and electrical conductivity of soil class and grade of soilstructure. Evaluation, importance of soil structure and its management. Soilcompaction importance and soil crusting.

10. Preparation of soil water extract.

11. Determination of carbonates and bicarbonates in soil water extract.

12. Determination of chlorides in soil water extract.

13. Estimation of Ca and Mg in soil water extract.

14. Estimation of organic carbon content in soil.

15. Introduction to Flamophotometry and estimation of K and Na in soil water extract.

16. Introduction to Spectrophotometry estimation of sulphates in soil water extract.

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ASSC–1.9.2 Weed Management in Horticultural Crops 2(1+1)THEORY:

1 Introduction, definition of weed, beneficial and harmful effects of weeds.

2 Classification of weeds-classification based on morphology, life cycle, habitat,origin, association, special features with examples.

3 Propagation of weeds – sexual – asexual – vegetative reproduction – rhizomes –root stocks – runners – stolen – suckers – offsets – tubers – bulbs – bulbils – stemsand roots etc. – Dissemination (Dispersal) of weeds – dispersal of weed seeds andfruits – dispersal agents – wind and water – animal, man and manures – farmimplements and silage. Dispersal of vegetative propagules.

4 Weed Biology-characteristic features of weeds-weed ecology-persistence of weeds-climatic-edaphic (soil) and biotic factor-crop weed association with some importantcrops like rice, maize, wheat, jowar, pulses, groundnut, sugarcane, cotton andtobacco.

5 Crop-weed competition – principles – critical period of crop – weed competition –Allelopathy

6&7 Concepts of weed prevention control and eradication. Methods of weed controlphysical, mechanical, cultural, chemical and biological methods of weed control –bio-herbicides – integrated weed management.

8&9 Herbicides – definition, advantages and limitations of herbicide usage in India –classification of herbicides based on chemical nature, time and method of applicationand type of formulation.

10 Nomenclature of herbicides – commonly available herbicides in India – Adjuvants– definition, their use in herbicide application (1) Surfactants; (2) Stabilizing Agents;(3) Solvents; (4) Humicants; (5) Stickers; (6) Activators; (7) Compatibility agents;(8) Drift control agents.

11&12 Introduction to selectivity of herbicides – Fundamental principles of selectivitydifferential absorption of herbicides; differences in morphology and growth habitsof plants – differential translocation of herbicides – differential rate of deactivationof herbicides by plants; metabolism, reverse metabolism and conjugation ofherbicides in plants – differential protoplasmic resistance – multifactor selectivityof herbicides in plants – Compatibility of herbicides with other agro chemicals.

13 Weed Management in vegetables – Leafy vegetables: Palak, Amaranthus, SoralMenthi, Coriander, Curry leaf; Solanaceous: Tomato, brinjal, chillies. Cucurbitaceae– Guards and melons Crusifers: Cabbage and cauliflower Peas and Beans: Frenchbean, garden bean, cluster bean Tubers: Potato, yam, sweet potato Perennialvegetables: Little guard, pointed guard, drumstick.

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14 Weed management in orchards: Mango, cashewnut, citrus, banana, guava, sapota,grape Weed management in plantation crops: Coconut, oil palm Weed managementin spices: Ginger, turmeric & chillies

15 Weed management in nurseries, in Lawns, in flowering plants(Rose, Jasmine andChrysanthemum)

16 Weed management in green houses – Problematic weeds – nutsedge, Bermudagrass, Parthenium and their control.

PRACTICALS:

1. Identification of weeds

2. Survey of weeds in crop fields and other habitats

3. Herbarium preparation of weeds

4. Estimation of weed flora and calculation of weed control efficiency and weedindex.

5. Herbicide label information

6. Computation of herbicide doses

7. Study of herbicide application equipment

8. Calibration of herbicide application equipment

9. Application of herbicides by different methods for effective weed control

10. Nomenclature of herbicides and preparation of a list of commonly availableherbicides

11. Study of phytotoxicity symptoms of herbicides in different crops

12. Biology and control of parasitic weeds

13. Economic of weed control practices

14. Visit to non cropped areas and orchards

15. Visit to problem areas and farmers field.

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ASSC-2.9.1 Soil Fertility, Soil Chemistry and Soil Taxonomy 3(2+1)THEORY:

1 Introduction: Importance of soil chemistry and soil fertility in crop production.Concepts of soil fertility and soil productivity. Definitions and differences. Soil asa source of plant nutrients

2 Nutrient Elements: Arnon’s criteria of essentiality – Essential. Functional andBeneficial elements. Scientists responsible for the essentiality of individual nutrientelements. Classification of essential nutrients. Ionic forms of plant nutrients insoil. Beneficial elements.

3 Nitrogen: Occurrence, content and distribution. Factors influencing the content ofnitrogen in soil. Forms of soil nitrogen. Nitrogen Cycle – Transformations in soils– Mineralization (Aminisation and Ammonification) – Fate of released ammonia –Factors affecting ammonium fixation. Nitrification – factors affecting nitrification– Fate of nitrate nitrogen – Dentrification – Nitrification inhibitors. Immobilization.

4 Nitrogen fixation: Different types – Biological fixation of nitrogen – Symbioticand non symbiotic – Nitrogen balance sheet – Gains and loses – Functions –Deficiency symptoms – Corrective measures – Toxicity symptoms

5 Phosphorus: P – cycle – contents in soils – forms of phosphorus in soil – Inorganicand organic phosphorus compounds – Phosphorus fixation – Mechanisms ofphosphate fixation.

6 Factors affecting phosphate fixation in soil – Methods to reduce phosphate fixation.(Organic matter additions, placement of P fertilizers etc.) – Quantity and intensityparameters – Functions – deficiency symptoms – Corrective measures – Toxicitysymptoms

7 Potassium: content in soil – Source – forms of soil potassium – Potassium fixation.Factors affecting potassium fixation- Quantity and intensity parameters – Luxuryconsumption – Functions and deficiency symptoms – corrective measures.

8 Calcium – sources and content – forms of calcium in soil, factors affecting theavailability of calcium in soil – Functions – Deficiency symptoms – Correctivemeasures.

9 Magnesium – Sources – Content – Forms of magnesium in soils. Factors affectingavailability of magnesium. Functions – Deficiency symptoms – Corrective measures

10 Sulphur: S – Cycle – Occurrence – Forms of Sulphur in soil. Sulphur transformationin soils – Mineralization and immobilization. Sulphur Oxidation – Factors affectingoxidation in soils. Sulphide injury – Causes, symptoms and remedial measures –Functions – Deficiency symptoms and corrective measures

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11 Micronutrient: Sources – forms in soil solution – Pools of macronutrients –Predisposing factors for occurrence of micronutrient deficiencies in soil and plants.

12 Zinc : Contents – Forms in soils- Critical limits in soils and plants, factors affectingavailability of zinc – Functions – Deficiency symptoms corrective measures

13 Copper and Iron – Content – Forms in soils – Critical limits in soils and plants.Factors affecting its availability – Functions – Deficiency symptoms – Correctivemeasures. Toxicity symptoms

14 Manganese: Content – Forms in soils – Critical limits in soils and plants. Factorsaffecting its availability. Functions – Deficiency symptoms.

15 Boron: Content – forms in soil – Critical limits in soils and plants. Factors affectingits availability – Functions – Deficiency symptoms – Corrective measures

16 Molybdenum and chlorine – Content – Forms in soils – Critical limits in soils andplants. Factors affecting their availability – Functions – Deficiency symptoms –Corrective measures. Toxicity symptoms.

17 Soil fertility Evaluation: Approaches – Nutrient deficiency symptoms. Soil testing– Objectives of soil testing – Chemical methods for estimating available nutrients

18 Plant analysis - Rapid tissue tests – DRIS – Indicator plants. Biological methodsof soil fertility evaluation: Microbiological and pot culture methods. (Mentioningof methods names only)

19 Soil test based fertilizers recommendation: Critical nutrient concept (Cate andNelson) – Critical levels of nutrients in soils. Use of empirical equations forscheduling fertilizers P dosage to crops.

20 Problems Soils: Definition – Classification – Acid, Saline, Saline Sodic – Sodicand Calcareous soils characteristics – Formation and Nutrient availability in problemsoils.

21 Reclamation of problematic soils – Mechanical, Chemical and Biological methods.Lime requirement – Different liming materials – Organic amendments – FYM,compost, pressmud, problems associated with over liming. Gypsum requirement –Classification of crops based on their tolerance to salts.

22 Irrigation water: Quality of irrigation water – Classification based on EC, SAR,RSC and Boron content. Indian standards for water quality. Use of saline waters inagriculture

23 Soil Survey – Development – Concepts – Definition – Steps – Objectives –Importance

24 Land capability classification – Limitations – Sub classes – Units

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25 Soil classification – Early system of soil classification – Soil taxonomy – Advantages– Salient features – Nomenclature at different category

26 Diagnostic horizons – Epipedons and Endpedons

27 Formative elements and keys to soil orders – Salient features of soil orders

28 Aerial photography – Types – Uses. Interpretation – Advantages and disadvantages

29 Remote Sensing – Indian Space Programme – Features of IRS series

30 Application of Remote Sensing Techniques in Horticulture

31 Soils of India – Characteristics – Equivalent taxonomy units

32 Soils of Andhra Pradesh – Characteristics – Equivalent taxonomy units

PRACTICALS:

1 Determination of available nitrogen in soils by alkaline permanganate method

2 Determination of organic carbon content by Walkley and Black method

3 Determination of available phosphorus in soils by Olsen’s method

4 Determination of available potassium in soils by NH4 OAc method and sulphur bypalaskar method

5 Determination of DTPA extractable zinc in soil (optional)

6 Collection of irrigation water sample and determination of pH and EC in irrigationwater.

7 Determination of carbonates and bicarbonates and chlorides in irrigation water byacid – base neutralization

8 Determination of Ca and Ca + Mg in irrigation water by EDTA method

9 Determination of sodium and potassium in irrigation water

10 Quick tests and interpretation of soil test and irrigation water analysis data

11 Determination of lime requirement of acid soil

12 Determination of gypsum requirement of alkali soils

13 Collection and processing of plant samples for analysis

14 Determination of nitrogen in plant samples

15 Determination of phosphorus in plant samples

16 Determination of potassium in plant samples

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ASSC-2.9.2 Organic Farming in Horticultural Crops 2(1+1)THEORY:

1 Organic farming – Introduction - concept and definition – major aims – relevancein present context – options in organic farming – advantages and components oforganic farming – organic production requirements

2&3 Biological : intensive nutrient management – definition – Organic manures :Characteristics, advantages and disadvantages, classification – bulky organicmanures – FYM, sheep and goat manure, poultry manure, night soil, compost,sewage and sludge, concentrated organic manures – oil cakes, meal group ofmanures, guano

4 Compost – Definition – Principles of composting – Methods of com posting: Indoremethod, Bangalore method, Coimbatore method, NADEP compost, compostingof coir pith and pressmud

5 Vermi – composting – Definition – advantages – materials for vermicomposting –procedure to prepare vermicompost – Requirements for vermicomposting –application of vermicompost

6 Green manures – Characteristics of green manure crops – crops suitable for greenmanuring – Types and methods of green manuring – advantages and disadvantagesof green manuring

7 Biofertilizers – Definition – Types of biofertilizers – Nitrogen fixers, phosphatesolobilising micro organisms – Mycorrhizal fungi – Methods of application ofbiofertilizers – Advantages and disadvantages with biofertilizers

8 Recycling of organic residues - Soil improvement though application of organicamendments

9 Integrated diseases and pest management – Definition – Pest management methods– Physical methods: manipulation of temperature, moisture, light and air. Mechanicalmethods: Mechanical destruction (manual or mechanical), mechanical exclusion,light and pheromone traps

10 Cultural methods – Field and plant sanitation, tillage operations, planting time,seed rate, spacing, crop rotation, trap cropping, growing of barrier crops,intercropping, bird perches, water and nutrient management

11 Biological methods – Bio- pesticides – advantages – Predators, Parasitoids,Pathogens – Bacterial insecticides, viral insecticides, fungal insecticides

12 Botanicals – Pyrethrum, neem seed kernel extract neem seed powder, soluble neemformulations, oils, soaps, oil cakes

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13&14 Weed management – Preventive methods – Physical/ Mechanical: Tillage, staleseed bed, hand weeding, mowing, flooding, mulching, burning, dredging andchaining, soil solarization, Cultural methods: Smother crops, cover crops, croprotation, plant density, sowing, nutrient and water management – Biological methods– Criteria for a bioagent – Kinds of bioagents – insects, plant competitive plant s –Allelopathy – IWM

15 Quality consideration, certification, labeling and accreditation processors

16 Marketing, exports, International and national policies in promotion of organicfarming

PRACTICALS:

1 Organic nursery raising (vegetables and ornamentals)

2 Layout and sowing of vegetables by students under organic farming concept.

3 Recording germination percentage, gap filling and thinning operations in individualplots.

4 Vermicompost making.

5 Methods of composting crop residues and organic wastes.

6 Applications of bio-pesticeds in plots (Trichocard, BT, NPV).

7 Biofertilizers production techniques and its application.

8 Inter cultivation and other operations in vegetables.

9&10 Preparation of neem products and study of other botanicals for pest and diseasecontrol.

11 Recording yield attributes and yield.

12 Study of quality parameters of organic products.

13 Harvesting of vegetables in plots.

14 Visit to organic farms.

15 Grading and packing of fruits and vegetables in plots.

16 Post harvest management of vegetables.

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ASSC-3.9.1 Introduction to major field crops 2(1+1)THEORY:

1 Classification and distribution of field crops, definitions and concept of multiplecropping, mixed cropping intercropping, relay and alley cropping, sustainableagriculture

2 Rice-introduction-origin-area and production-climate and soils-varieties and hybridsfor AP – classification of plant types – rice nurseries-wet, dry, dapog and modifieddapog, puddling – rice seasons in AP-seeds and sowing-direct seeding andtransplanting.

3 Systems of rice cultivation-upland, low land, SRI, aerobic rice-nutrient management(N, P, K, Zn, iron and bio fertilizers) – steps for increasing fertilizer use efficiencyin rice

4 Water management – methods of irrigation – submergence Vs flodding-weedmanagement-crop rotations-harvesting, threshing and processing – yield attributedand yield

5 Wheat-origin-area and production-wheat growing zones of India-climate and soils-varieties-tillage-seeds and seeding-nutrient, water and weed management-croprotations –harvesting, threshing and processing – yield attributed and yield

6 Maize: Origin-area and production-classification of maize-climate and soils –varieties-tillage-seeds and seeding-nutrient, water and weed management-croprotations-harvesting, threshing and processing-yield attributed and yield

Sorghum: Origin-area and production-growing seasons in A.P.-climate and soils –varieties-tillage-seeds and seeding-nutrient, water and weed management-croprotations-midseason correction-harvesting, threshing and processing-yield attributedand yield-ratooning

7 Importance of pulses – Chickpea and Pigeon pea: Origin-area and production-climate and soils – varieties for AP tillage-seeds and seeding-nutrient, water andweed management-crop rotations-harvesting and storage -yield attributed and yield

8 Black gram, Green gram and cow pea: Origin-area and production-climate andsoils – varieties-tillage-seeds and seeding-nutrient, water and weed management-crop rotations-harvesting and storage -yield attributed and yield

9 Importance of oil seeds-Soybean: Origin-area and production-climate and soils –varieties –tillage-seeds and seeding-nutrient, water and weed management-croprotations-harvesting and storage -yield attributed and yield

Groundnut: Origin-area and production-characters of Virginia and Spanish speciesof ground nut-climate and soils – varieties –tillage-seeds and seeding-

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nutrient(gypsum application, importance of Ca and S nutrition), water and weedmanagement-crop rotations-harvesting and storage -yield attributed and yield

10 Mustard and Gingelly: Origin-area and production-climate and soils – varieties –tillage-seeds and seeding-nutrient, water and weed management-crop rotations-harvesting and storage -yield attributed and yield

11 Sunflower and Safflower : Origin-area and production-climate and soils – varieties–tillage-seeds and seeding-nutrient, water and weed management-crop rotations-harvesting threshing and processing-yield attributed and yield

12 Cotton: Origin-area and production-types of cotton-climate and soils – varietiesfor AP –tillage-seeds and seeding-Topping and boll shedding-nutrient, water andweed management-crop rotations-harvesting –quality evaluation -yield attributedand yield

13 Sugarcane: Origin-area and production-climate and soils – varieties –tillage-seedmaterial-methods of planting-blind hoeing-trash mulching -nutrient, water and weedmanagement-crop rotations-wrapping and propping-harvesting ratoon cropmanagement

14 Fodder crop-quality characteristics of an ideal forage-Berseem, Lucerne andStylosanthes-soils and seed bed preparation-varieties for AP-seed and seeding-nutrient and water management-time and method of harvesting -yield on wet anddry weight basis

15 Paras grass, Napier grass and Anjan grass: soils and seed bed preparation – varietiesfor AP - seed and seeding-nutrient, water management-time and method ofharvesting -yield on wet and dry weight basis

16 Green manure crops – Daincha, sunnhemp and pillipesara: seed rate and seeding– nutrient management – harvesting

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PRACTICALS:

1 Allotment of individual field for land preparation and sowing of crop

2 Calculation of seed rate and fertilizer requirement

3 Thinning, weeding, gap filling and recording germination percentage

4 Identification of crops, crop seeds and fodder crops

5 Rhizobium inoculation and seed treatment

6 Preparation of cropping scheme to suit different farming systems

7 Visit to wetland farm. Observation on resources allocation, recycling of inputsand economics

8 Visit to dryland farm. Observation on resources allocation, recycling of inputsand economics

9 Visit to garden land farm. Observation on resources allocation, recycling of inputsand economics

10 Time and methods of fertilizer application

11 Study of Agronomic characters of pulses

12 Study of Agronomic character of cereals

13 Study of Agronomic characters of oilseeds and fodder crops

14 Harvesting of crops in individual fields

15 Participation in post harvest operations and recording yield

16 Visit to forage production farm to study the ongoing experiments

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ASSC-3.9.2 Manures, Fertilizers and Nutrient Management 2(1+1)THEORY:

1 Introduction: Definition and differences of manures and fertilizers – Classificationof manures (Bulky and concentrated) and fertilizers (NPK complex &Micronutrients) with suitable examples – Importance of manures in soil fertilitymanagement

2 Bulky organic manures: Preparation of FYM-Methods of collection & storage.Losses of nutrients from FYM during collection and storage. Way to minimizethese losses.

3 Compost and Composting: Different methods of composting indicating the startersand raw materials. Details of methods of preparation of rural and urban composts.Mechanical compost plants – vermicompost.

4 Biogas plant: Principles of operation and its advantages. Green manures–Classification with examples. Advantages and limitations of green manuring andgreen leaf manure.

5 Definitions of penning, sewage, sullage, sludge and poudrette. Concentrated organicmanures-blood meal, bone meal, horn meal, meat meal, fish meal, guano & oilcakes. (Castor & Neem)

6 Commercial fertilizers: Nitrogenous fertilizers-Manufacturing of ammonia-Manufacturing process and properties of nitrogenenous fertilizers used in India-Ammonium sulphate

7 Manufacturing process and Important properties of CAN and Urea. Slow releasingN fertilizers

8 Phosphatic fertilizers: Rock phosphate use, occurrence, types and properties.Manufacturing processes and properties of super phosphate, triple super phosphateand basic slag.

9 Potassic fertilizers: Mineral sources, manufacturing processes and properties ofpotassic fertilizers – KCI and K2SO4, Mode of action of N, P and K fertilizers insoils

10 Secondary and Micronutrients: Conditions leading to deficiencies, importance ofuse different sources of secondary and micronutrient and their contents. Mode ofaction of ‘S’ fertilizers in soils

11 Compound and complex fertilizers Used in India – MAP, DAP, UAP, APS, APP,Nitro phosphates and NPK complexes –manufacturing process and properties.

12 Mixed or bulk blended fertilizers: Dry and wet processes of mixing – advantagesand disadvantages of mixed fertilizers over straight fertilizers. Physical and

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chemical problems associated in their preparation, compatibility of fertilizers.

13 Granulation, unit value, grade and ratio of fertilizers, computation of fertilizermixtures. Combined applications of fertilizers and agricultural chemicals –precautions and compatibility. Bio-fertilizers – Methods of preparation, use of bio-fertilizers in agriculture, horticulture and sericulture.

14 Fertilizer use Efficiency (FUE): Soil, Plant and fertilizer and management factorsinfluencing FUE – Measures to improve the use efficiency of N, P and K fertilizers– FUE in relation to balanced fertilization and soil moisture supply. Direct andresidual affects of fertilizers and manures. Foliar nutrition of crops – Importanceand limitations.

15 Integrated Nutrient Management (INM):

For Agricultural and Horticultural Crops – Need, components, nutrient gains,constraints and prospects of adopting INM.

16 Quality Control of Fertilizers: FCO 1957, its importance and regulations,Specification and standards for important chemical fertilizers-Urea, SSP, MOP,DAP and Zinc sulphate

PRACTICALS:

1 Sampling of organic manures and fertilizers for chemical analysis

2 Physical properties of manure and fertilizers

3 Quick tests for identification of important fertilizers

4 Detection of adulteration in fertilizers

5 Estimation of ammonical nitrogen in ammonical fertilizer (Ammonium sulphate)

6 Estimation of nitrate nitrogen and ammonical nitrogen (Ammonium nitrate)

7 Estimation of total nitrogen in urea

8 Estimation of total nitrogen in farm yard manure

9 Estimation of water soluble P2O5 in SSP

10 Estimation of potassium in MOP/SOP

11 Estimation of Zn in zinc sulphate

12 Determination of Ca in SSP or Lime

13 Determination of S in SSP or gypsum

14 Working out quantities and doses of fertilizers for application to the field

15 Visit to fertilizer testing laboratory

16 Visit to vermicompost unit

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ASSC-3.9.3 Introduction to Agricultural Meteorology and 3(2+1)Water Management in Horticultural crops

THEORY:

1 Introduction – definitions of meteorology, climatology, agricultural meteorology –Scope and practical utility of agricultural meteorology

2 Composition and structure of atmosphere, Definitions of weather and climate,aspects involved in weather and climate

3 Atmospheric temperature – Introduction, Temperature and Heat definitions,Isotherms, horizontal and vertical temperature variations in the atmosphere –Cardinal temperatures – air temperature and crop production and its importance onplant life

4 Low air temperature and plant injury; high air temperature and plant injury – Soiltemperature – Factors affecting soil temperature

5 Solar radiation – Definition, introduction of electro-magnetic spectrum and functionsof light, solar constant, net radiation, black body radiation, emissivity, absorptivity,reflectivity, transmissivity and albedo

6 Physiological response of different bands of incident radiation; factors affectingthe distribution of solar radiation within the plant canopy

7 Definition of Atmospheric pressure, cyclones and anticyclones – Wind definition,effect of wind on crops – Land and sea breezes – Mountain and Valley winds.

8 Atmospheric Humidity and its expression; saturation; effects of humidity on crops.

9 Evaporation and transpiration, definitions – Factors affecting rate of evaporationand transpiration

10 Monsoons – Definition, origin of South West and North East monsoons and theiroccurrence – their impact on farm operations

11 Rainfall – Types of rainfall – Clouds, classification of clouds and the characteristicsof different forms of clouds

12 Drought definition – types of drought – effect of drought on crops – managementof drought

13 Precipitation and condensation – definition, different forms of precipitations andcondensations – Artificial rain making

14 Weather disasters and management – Rainfall, heat and cold waves, wind storms,hail storms, thunderstorms and dust storms, Tornadoes, defective isolation.

15 Weather forecasting – Applications and utility – Synoptic charts, reports and symbols

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16 Remote sensing – definition, introduction, application in Horticulture, Climatechange: causes, effects of climate change, global warming

17 Importance of water – definition – functions of water in plants and effect of moisturestress on crop growth – water resources in India – Irrigation development in Indiaand A.P. before and after independence.

18 Soil water relations – Importance of soil, plant water relationship (SPAC) physicalproperties of soils influencing water relations – texture – structure and depth, particledensity, bulk density and pore space in relation to moisture retention, movementand availability

19 Soil moisture constants: Field capacity, PWP, Hygroscopic coefficient, Moistureequivalents, saturation, available and unavailable soil moisture – theories of wateravailability – kinds of water in soil: Gravitation, Capillary and Hygroscopic water

20 Measurement of soil moisture: direct and indirect methods – Gravimetric,volumetric, infrared, and spirit burning, Tensiometer and resistant blocks, pressureplate and pressure membrane apparatus – relative merits and demerits. Movementof water and distribution of moisture in soil – Infiltration, Percolation, permeabilityand seepage

21 Rooting characteristics, plant structure and root development, Effective root zonedepth – moisture extraction pattern

22 Evapo-transpiration (ET) – evaporation, transpiration and factors influencing evapo-transpiration – measurement of ET through Lysimeters, Evaporimeters

23 Measurement of PET – empirical methods – Blaney Criddle, modified Penmanmethod, Radiation method and pan evaporation methods – Procedure, their meritsand demerits

24 Crop coefficient (Kc) – definition crop coefficient curve – crop coefficients fordifferent stages of horticultural crops – critical stages of horticultural crop growthsfor irrigation

25 Water requirement, factors influencing water requirement and water requirementfor important horticultural crops

26 Irrigation scheduling – Approaches – Soil (Feel and appearance, gravimetric, soilmoisture tension) plant (leaf temperature leaf water potential, visual plant symptoms,stomatal resistance) and climatological approach – PET method – Lysimeters –IW/CPE method and pan evaporation, Water budgeting (soil moisture balancemethod)

27 Methods of irrigation – classification – surface methods – Flooding, check basin,basin, border, furrow, surge, cablegation – sub-surface irrigation, merits and demeritsof irrigation. Economic use of water – irrigation efficiencies – WUE, waterconveyance, application and distribution efficiency

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28 Drip irrigation – components – advantages and disadvantages – installation andmaintenance of drip system (clogging problems) – types of drip irrigation methods

29 Sprinkler irrigation – components – advantages and disadvantages – system layout

30 Fertigation methods – merits and demerits

31 Water management in problem soils – quality of water – criteria and limits – salinityhazards – management practices

32 Water management in horticultural crops – mango, citrus, grapes, coconut, guava,tomato, chillies, onion, turmeric, Brinjal, gourds, water melon and musk melon

PRACTICALS:

1 Visit to meteorological observatory, calculation of time

2 Visit to IMD meteorological observatory – layout plan of standard meteorologicalobservatory

3 Recording of air and soil temperature

4 Measurement of radiation and components

5 Measurement of rainfall –different types of rain gauges

6 Measurement of wind speed, direction and atmospheric humidity

7 Recording evaporation

8 Synoptic charts and weather reports, symbols

9 Determination of soil moisture content by gravimetric and volumetric method

10 Installation and working of Tensiometer

11 Estimation of soil moisture constants – filed capacity by filed method

12 Estimation of PWP by filed method

13 Scheduling of irrigation suing IW/CPE method

14 Calculation of irrigation water needs

15 Layout of surface methods of irrigation

16 Layout and components of sprinkler irrigation, drip irrigation – clogging problems

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ASSC-3.9.4 Introductory Agroforestry 2(1+1)THEORY:

1. Introduction – definition of forests and forestry – branches of forestry – history offorests in India and A.P. present status and role of forests in Indian farming systems.

2. Agroforestry – Definition, Objectives and Potential – Role of Trees in Agroforestrysystems

3. Social Forestry – need, objectives and Scope – Difference between Agroforestryand Social and Farm Forestry.

4. Intercropping, cover cropping, wind breaks and shelter belts – orientation, designand choice of species for wind breaks.

5. Classification of Agroforestry systems and practices – agri-silviculture / agri-horticulture systems – choice of species for timber, fuel wood, fodder and fruits.

6. Agri-horticultural systems for irrigated and dry lands, pre-bearing an dbearingorchards.

7. Tree-crop interactions in Agroforestry systems – above and below groundinteractions for light, water and nutrients.

8. Canopy managements of tree species – copping, pollarding and lopping – Alleycropping – Application of tree prunings as mulch – advantages – time of applicationand release of nutrients.

9. Nutrient cycling in agroforestry systems.

10. Home gardens – types – practices in different countries – role in economy – Shiftingcultivation – Taungya system.

11. Silvi-pasture / hort-pastoral systems – Establishment of legume and grass pastures

12. Planning for Agroforestry – constaints – Diagnosis and Design methodology

13. Evaluation of Agroforestry systems – productivity, sustainability and adaptability

14. Multi-purpose tee species – their management practices for economic cultivation– Acacia catechu, A.nilotica, Dalbrgia sissoo, Quercus Spp.

15. Cultivation of teak, eucalypts and populous spp.

16. Cultivation of bamboo, tamarind and neem.

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PRACTICALS:

1. Identification of multipurpose tree species and their seeds – Collection of Herbaria

2. Nursery practices and raising of seedlings of species like Morus alba(Mulberry),Aucia catechu, Acacia nilotica, Dalbergia sissoo and Subabul.

3. Seed viability tests.

4. Seed treatment for removing dormancy.

5. Measurement of tree height and diameter.

6. Calculation of tree volume and canopy measurement.

7. Visit to Agroforestry fields.

8. Visit to study mango based cropping systems

9. Study of ber based cropping systems.

10. Study coconut based cropping system

11. Identification of Pasture specie and their seeds

12. Visit to social forestry nurseries

13. Visit to industrial plantations and shelter belts

14. Productivity evaluation of Agroforestry systems

15. Rapid measurement of farmers need for green manure green fodder, and fuel woodin selected villages.

16. Economics and marketing of products raised in Agroforestry systems.

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DEPARTMENT OF PLANT PHYSIOLOGY,BIO-CHEMISTRY & MICRO BIOLOGY

PBM1.10.1 Introductory Crop Physiology 2(1+1)THEORY:

1 Introduction –Definition of Crop Physiology – Importance in Horticulture

2 Seed Physiology – Seed structures – Development of embryo, endosperm, Perispermand seed coat – Morphological, physiological and biochemical changes duringseed development

3 Seed Physiology (continued) – Physiological Maturity – Morphological andPhysiological Changes associated with physiological maturity in crops withexamples – Harvestable Maturity – Seed viability and vigour – Factors affectingseed viability and vigour

4 Seed Physiology (continued) – Methods of testing seed viability and vigour –Germination – Utilization of seed reserves (carbohydrates, fats and proteins) duringseed germination

5 Seed Physiology (continued) – Morphological, physiological and Biochemicalchanges during seed germination Factors affecting seed germination

6 Water relations in plants – Role of water in plant metabolism – Water uptake (passiveand active) and transport – Water potential and its components.

7 Methods of measurement of water potential in plants

8 Water uptake (passive and active) and transport – Ascent f sap – Soil, plant,atmosphere continuum

9 Transpiration – definition and importance, various modes of transpiration – Factorsaffecting transpiration – Root pressure – Guttation – Stem bleeding – Stomata –Occurrence and distribution – Mechanism of opening and closing stomata.

10 Plant Nutrition – Criteria of essentiality – Classification based on uptake andbiochemical function – Mechanism of absorption of plant nutrients

11 Physiological roles of plant nutrients – Deficiency and Toxicity symptoms of plantnutrients – Amelioration

12 Photosynthesis – Importance – Chloroplast, structure and function – Light reactions– “Z” scheme of electron transport – Cyclic, Non-cyclic, Pseudo-cyclicPhotophosphorylation

13 Photosynthesis (continued) – Dark reactions – C3, C4 and CAM pathways –Significance and Differences

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14 Photorespiration and its significance – Factors affecting Photosynthesis, light, CO2,temperature and water – Methods of measurement of Photosynthesis

15 Respiration and its significance – Glycolysis, TCA cycle, ETS, Pentose PhosphatePathway – Inter relationship of various pathways in plnt metabolism

16 Seed Dormancy – Definition – Types of seed dormancy –Advantages anddisadvantages of seed dormancy – Causes and remedial measures of seed dormancywith examples

PRACTICALS:

1. Preparation of solutions

2. Seed imbibition

3. Optimum conditions for seed germination

4. Tests of seed viability and vigour

5. Measurement of root pressure of seedling

6. Measurement of water status in leaves, stem, roots

7. Measurement of transpiration by photometer method

8. Measurement of Stomatal frequency and index.

9. Measurement of Photosynthesis by Hill reaction

10. Measurement of absorption spectrum of chloroplastic pigments and fluorescence

11. Separation of chlorophylls, carotenes and xanthophylls by chemical method

12. Leaf anatomy of C3 and C4 plants

13. Measurement of Respiration

14. Breaking dormancy by chemical method and by mechanical method

15. Study of seed germination in different fruit and vegetable crops

16. Important physiological disorders in different fruit and vegetable crops and theirremedial measures through application of nutrients and others method.

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PPBM 1.10.2. Introductory Microbiology 2(1+1)THEORY:

1 History of Microbiology: Spontaneous generation theory, contributions of Antonyvonleewenhoek. Fransesco Redi. Lazzero spalianzani. Franz Shultz. Schroderand von dush. Louis psteur. John Tyndal. Role of Microbes in Fermentation andContributins of Cagnaird Latour. Theodor Schwann. F.Kutzing Louis Pasteur etc.,

2 Germ Theory of disease and contribution of Hippocrates, louis psteur, Robert koch.Pure culture methods by joseph lister, Robert koch. Beijerinck. Winogradsky.Francois Appert. Schroder and von Dush. John Tyndall etc., Protection againstinfection and contributions of Edward Jenner. F. Loeffler, Behirng, Kitasasto, LouisPasteur etc.

3 Development of Microbiology; Agricultural Microbiology, Industrial Microbiology,Medical Microbiology, Exo Microbiology, Geo. Microbiology, PollutionMicrobiology, Aero Microbiology, Microbial Biotechnology

4 Microbial Groups and their distribution: Algae fungi protozoa and bacteria

5 The bright field microscope, simple staining and differential staining

6 Differences between prokaryotic and eukaryotic cells prokaryotic cell structureand function

7 Types of culture media, synthetic and non synthetic media, liquid and solid media,simple and enriched differential selective and minimal media

8 Nutritional groups of Bacteria, Phototrophs, Chemotrophs, Autotrophs andHeterotrophs, Parasites and Saprophytes.

9 Microbial growth, normal growth curve of bacteria yeast and mold growth, growthmeasurement

10 General properties of viruses and bacteriophages

11 Structure of T2 phage lytic and lysogenic cycles. Viroids prions

12 General principles of bacterial genetics variation, adaptation, mutation andrecombination

13 Gene expression – Replication, transcription, translation, genetic ode operon concept

14 Microbial association: Symbiosis, antibiosis, mutualism, commensalism,parasitism, and synergism

15 Microbial inoculants, biofertilizers microbial bio pesticides microbial agents forcontrol of plant diseases.

16 Biodegradation, biogas production, composting of agricultural residues

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PRACTICALS:

1. Introduction – Safety measures in microbiology laboratory

2. Aseptic Techniques in culturing microbes

3. Observation of Microorganisms – Algae

4. Observation of – Fungi

5. Observation of – Bacteria, Gram Staining

6. Methods of Sterilization of liquids, glassware and microbial cultures

7. Nutrient Agar Preparation

8. Methods of culturing liquid and solid microbial cultures

9. Purification of Bacterial Culture

10. Agar slopes and their use.

11. Streak Plate method of Isolation of Bacteria

12. Pour Plate method

13. Spread plate method

14. Turbidometric estimation of Microbial growth

15. Microbial Inoculants

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PPBM 1.10.3. Growth and Development of Horticultural Crops 2(1+1)THEORY:

1 Definition of growth and development, distinguish between them, components ofgrowth and development: Cell division, Cell Enlargement and Cell Differentiation.

2 Photosynthetic productivity; Leaf Area Index (LAI) & Optimum Leaf Index inHorticultural Crops; Canopy Development

3 Stages of Growth-Embryonic, Juvenile, Transitional, Maturity, Senescence; GrowthCurves – Sigmoid & Double Sigmoid with examples. Four phases of Growth: a)Initial Lag Phase b) Log Phase c) Decline Phase d) Senescent Phase.

4 Growth Analysis – Growth Parameters Absolute Growth Rate (AGR) LAI, SpecificLeaf Area (SLA), Specific Leaf Weight (SLW), Leaf Area Rates (LAR) NetAssimilation Rate (NAR), Relative Growth Rate (RGR), Crop Growth Rate (CGR)and Harvest Index (HI).

5 Plant Bio-Regulators: Auxins – History, Basic Functions of Auxins, Anti-Auxinsand Auxin, Anti-Auxins and Auxin antagonists, Biosynthesis of Auxins, Role ofAuxins in Propagation, Flowering, Fruit Setting, Fruit Thinning, Fruit Development,Fruit Drop and Fruit Ripening.

6 Gibberellins-History, Basic – Functions of Gibberellins, Biosynthesis ofGibberellins, Role of Gibberellins in Propagation (Seed dormancy), Bud Dormancy,Increase in Plant Height, Flowering, Fruit Setting, Fruit/Berry Development, FruitDrop and Fruit Ripening / Degreening and other roles.

7 Cytokinins-History & Basic Functions, Biosynthesis, Role of cytokinins in variousplant parameters; Growth Inhibitors and Growth Retardants & their role.

8 Growth, inhibitors – ABA – History – physiological roles of ABA – Biosynthesisof ABA – Mechanism of action of ABA – Growth Retardants & their role – othernovel plant growth regulators (Brassinosteriods, jasmonoids, salicylic acid, polyamines etc.) and their roles.

9 Ethylene – History & Basic Functions, Biosynthesis, Role of Ethylene in variousplant parameters.

10 Flowering factors effecting flowering – Developmental, Environmental, GrowthRate Flowering Physiology: Growth, Flower movements and pollenphysiology,out crossing, substance regulating flowering – Gibberellins, Auxins, other chemicalregulators Nature of flowering stimulus.

11 Photoperiodism and Flowering: Definition of photoperiodism. Classification ofplants according to light requirements (photoperiod) – short day plants (examples)long day plants (examples) nd day neutral plants (examples); Importance of Darkperiod; photoperiodic stimulus.

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12 Vernalization: Definition, cold treatments and flowering, Examples forVernalization in Horticulture, site of Vernaliztion, Mchanism-De-Vernalizatio,source and translocation of floral stimulus – Florigen concept – physiologicalconcept or reality. Vernalization and photoperiodic response, substitution of GAto Vernalization, other factors modifying vernalization.

13 Pruning and Training: Physiological Basis of Training and Pruning, Training –Factors for successful Training – Height of Head-Number and Distribution ofScaffold Limbs – Interior Limbs – Trees of Different Shapes – Lowering the Topsof the Trees – Preventing the formation of Crotches.

Pruning – When to Prune – Effect on Growth, Effect on Fruit – Spur, Effect on Fruit BudFormation, Effect on Yield-effect on size, color, quality of fruits; PhysiologicalAspects of Pruning – Apical Dominance – Photosynthesis – Canopy Structure,Effective Leaf Area, Source – Sink Relationship.

14 Abiotic stress and plant growth – effect of water stress on plant growth anddevelopment – effect of temperature and light stress on plant growth – effect of ionand salt stress on plant growth and development. Senescence – types, theoriesproposed explaining the occurrence of senescence, physiological and biochemicalchanges associated with senescence.

15 Bud Dormancy: What is Bud Dormancy, Factors responsible for Bud Dormancy,Photoperiodism and Bud Dormancy, Perception of Light Stimulus, DormancyInducing Hormones-Dormancy of Potato Tuber Buds, Growth inhibiting Substnces– Compounds breaking Bud Dormancy – Induction of Bud Dormancy, Removal ofBud Dormancy and Dormancy in various organs.

16 Fruit setting: Fading of flowers, factors responsible for fruit set, growth relation,parthenocrpy, limitations of fruit setting; fruit growth; fruit growth rates,mobilization fruit size (role of seeds, growth substances); Ripening: changes withripening, respiratory climacteric, role of ethylene, climacteric fruits & nonclimacteric fruits.

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PRACTICALS:

1. Preparation of herbarium for monocarpic, polycarpic, determinate and indeterminategrowth types.

2. Estimation of photosynthetic potential of horticultural crops.

3. Estimate of leaf area of by various methods in different horticultural crops.

4. Estimate of different growth analysis parameters in horticultural crops.

5. Bioassay of plant hormones-Auxins

6. Bioassay of plant hormones –Gibberellins

7. Bioassay of plant hormones-Cytokinins and other growth regulators.

8. Identification of synthetic plant hormones and growth retardants.

9. Preparation of hormonal solutions and application to different types of cuttings forinducing rooting.

10. Preparation of hormonal solutions and application to different fruits for promotingripening.

11. Preparation of hormonal solutions and application to different fruits and vegetablecrops to control flower and fruit drop.

12. Rapid tissue test

13. Study of various kinds of seed dormancy in different fruit and vegetable crops.

14. Effect of water stress (PEG 6000) on plant growth and development

15. Study of seed temperature and light on growth and development.

16. Effect of salinity stress on plant growth and development.

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PBM 2.10.1 Elementary Plant Biochemistry (2+1)THEORY:

1 Introduction and discoveries of biochemistry and importance of biochemistry

2 Plant cell and its organelles and their functions

3 Plant cell wall and its importance in industry

4 Carbohydrates: occurrences, classification and structures

5 Physical and chemical properties of carbohydrates, isomerism, optical activity,

6 Reducing property, reactions with acids and alkali, ozone formation

7 Lipids : classification, functions importance of fatty acids and triglycerides, essentialfatty acids

8 Physical and chemical properties of fatty acids, like specification, hydrogenation,iodine number, and acid number.

9 Rancidity, phospholipids, types and importance

10 Plant pigments: Structure and function of chlorophyll and carotenoids, sterols

11 Basic structure, role of brassinosteroles in plants.

12 Proteins: amino acids structures and classification.

13 Essential amino acids, properties of amino acids, colour reactions, amphotericnature, isomerism

14 Peptides – oligopeptides, functions, cyclic and acyclic peptides malformin,gramicidine and glutathione, insulin

15 Properties – U.V absorption, immunological properties.

16 Structure of proteins, primary secondary, tertiary and quaternary. Reactions ofproteins

17 Properties – U.V absorption, immunological properties, denaturation and solubility.

18 Purification techniques like salting out salting in, gel filtration and ion exchangechromatography

19 Enzymes: Properties of enzymes, mode of enzyme activity

20 Classification of enzymes, measurement of enzyme activity

21 Co – factors and coenzymes. Vitamins and minerals as co-enzymes / cofactors

22 Factors affecting 3enzyme action and enzyme inhibition

23 Immobilization of enzymes and industrial uses of enzymes.

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24 Nucleic acids – functions, structures of purines and pyrimidine bases, nucleotides,nucleosides

25 Structure of DNA, types of DNAs,

26 Types of RNAs, structures of RNAs, packing of DNA into chromosome.

27 Flow of genetic information, Replication

28 Transcription Post transcriptional changes, inhibitors of transcription , geneticcode

29 Translation, post translational modifications, inhibitors

30 Metabolism: carbohydrates metabolism, glycolysis, and TCA cycle

31 Metabolism of lipids: oxidation of fatty acids and biosynthesis of fatty acids,triacylglycerides

32 Electron transport chain and Bioenergetics of glucose and fatty acids

PRACTICALS

1 Preparation of standard solutions and reagents

2 Carbohydrates Qualitative reactions

3 Estimation of starch

4 Estimation of reducing and non reducing sugars from fruits

5 Reactions of amino acids

6 Estimation of proteins by lowery method

7 Estimation of free fatty acids

8 Determination of iodine number of vegetable oils

9 Estimation of Ascorbic acid

10 Paper chromatography

11 Thin layer chromatography

12 Isolation of DNA from onions

13 Electrophoresis of pigments extracted from flowers

14 Extraction of oil from oil seeds

15 Enzyme induction

16 Enzyme inhibition, kinetics data processing

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DEPARTMENT OF ENGLISH,STATISTICS, AND SOCIAL SCIENCE

ESSS 1.11.1 INTRODUCTORY ECONOMICS 2(2+0)THEORY:

1 & 2 Economics – Nature meaning, Definitions, subject matter of Economics – Basicterms and concepts I economics

3 Divisions of economics, economic systems approaches to study economics – goods,services classification of goods.

4 Consumption – theory of consumer behaviour, laws of consumption

5 Utility – Meaning, characteristics of utility – forms of utility.

6 Wants-their characteristics and classification, utility and its measurement, cardinaland ordinal

7 Law of Diminishing marginal utility – Assumptions of law, explanation, limitationsof the law, importance

8 Law of equimarginal utility – meaning assumptons, explanation of the law, practicalimportance, limitations, in difference curve and its properties.

9 Engel’s law of family expenditure – Consumer’s surplus – meaning Assumptions,explanation, difficulties in measuring consumer’s surplus, importance.

10 Consumer equilibrium

11 Demand-meaning, definition, types of demand, income demand, price demand,cross demand.

12 Demand schedule, demand curve, law of demand – contraction and extension,increase and decrease in demand

13 Elasticity of demand- meaning elastic and inelastic demand, kinds of elasticity ofdemand, perfectly elastic, perfectly inelastic, relatively elastic, unitary elasticdemand.

14 Price elasticity, income elasticity and cross elasticity of demand, practicalimportance of elasticity of demand

15 Price determination and forecasting under various market structures

16 Supply – meaning definition, law of supply, supply schedule, supply curve

17 Increase & decrease in supply, contraction and extension of supply, factors affectingsupply.

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18 Elasticity of supply, kinds of elasticity of supply – perfectly elastic perfectly inelasticelastic, inelastic and unitary elasticity factors affecting elasticity of supply

19 & 20 Markets – definition, functions of markets, essentials of market, classification ofmarkets, conditions of perfect, markets, conditions of imperfect market.

21 Characteristics of perfect competitions and imperfect competition.

22 Characteristics of monopoly – oligopoly, duopoly

23 Characteristics of oligopoly – perfect and imperfect

24 Characteristics of imperfect competition markets

25 Factors of production – land and its characteristics, labour division of labour

26&27 Theories of population – Daltons formula

28 Capital and its characteristics – classification and capital formation

29&30 Enterprises –forms of business organization –merits and demerits

31 Distribution – Theory of rent, wage & profit

32 Interest – pure interest, gross interest, net interest, liquidity preference theory, profit– true profit, gross profit, net profit

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ESSS 1.11.2 STRUCTURAL GRAMMAR AND 2(1+1)SPOKEN ENGLISH

THEORY:

Structural Grammar

1 Introduction to parts of speech and identification of parts of speech in a sentence.

2 Structure of verb in English

3 Tense usage – present tense, past tense and future tense

4 Active voice and passive voice

Spoken English

5 Dyadic communication: Face to Face conversation & Telephonic conversation.

6 Interviews: types of interview questions, Physical makeup and manners, Educationalqualifications experience etc.

7 Dictation and Instruction

8 Stress and Intonation

Comprehension

9 & 10 Experiment and Experience

11&12 The year 2050 – Reflections of a Futurist

Writing skills

13 Letter writing: official and personal

14 Job Applications with RESUME

15 Report writing: Definition, Types of reports

16 Scientific and Technical report writing

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PRACTICALS:

Structural Grammar:1. Change of voice – in affirmative sentences, when a transitive verb has two objects,

factitive verb is changed from active to passive choice, voice of verb in interrogativesentences - Exercises

2. Tenses usage: Present tense

3. Past tense and

4. Future tense-Exercises on the uses of tenses

5. Structure of verb: five verb patternsa) Subject + verb + direct object (e.g.: 1. Rama likes coffee 2. She can drive a car)b) Subject + verb + indirect object + direct object (eg. Her mother told her a story)c) Subject + verb + direct object + Preposition + Prepositional object (e.g. Theytold ‘the news to every body in the village)d) Subject + verb + (not) + to-infinitive, etc (eg. He has refused to help us)e) Subject + verb + noun or pronoun + present participle (eg. I found her workingin the kitchen 2. She kept us waiting)

6. Vocabulary: Synonyms – Exercises

7. Antonyms – Exercises

Spoken English:

8. Conversation practice (at the Doctor, at the Restaurant, at the Market yard)

9. Stress and Intonation – Practice with Spoken English audio cassettes from CIEFL

10. Correct use of Prepositions, verbs followed by prepositions – Exercises

11. Conjunctions, coordinating conjunctions, subordinating conjunctions and correlativeconjunctions – Exercises on correct use of conjunctions

Presentation Skills:

12. Presentation of reports orally regulating speech-physical appearance – bodylanguage posture – eye contact – voice – audience – preparation of visual aids –one presentation by individual on the given topic related to Horticulture like fruitpreservation techniques, developing new technologies in Horticulture, use of Bio-fertilizers etc.

13. Group discussions: group dynamics, purpose, and organization of group discussionsin practical classes as well as in practical examination

14. Mock interviews: conducting mock interviews along with role plays as interviewerand interviewee for practice

15. Evaluation sheet and its importance

16. Feed back and Semester Final Practical examination

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ESSC- 2.11.1 Elementary Statistics and Computer Application 3(2+1)THEORY:

1 Introduction to Statistics, Definition, Advantages & Limitations

2 Frequency Distribution: Construction of Frequency Distribution Table andFrequency Curves

3 Measures of Central tendency – Characteristics of a Satisfactory Average.

4 Measures of Central tendency – Arithmetic Mean (A.M) : A.M. for Grouped andUngrouped data, Merits and Demerits of A.M.

5 Measures of Central Tendency – Median and Mode: Median and mode for Groupedand Ungrouped data, Merits and Demerits of Median and Mode

6 Measures of Dispersion – Standard Deviation (S.D) and Coefficient of Variation(C.V.): S.D. and C.V. for Grouped and Ungrouped data

7 Theoretical Distributions – Normal distribution and its properties

8 Introduction to Testing of Hypothesis- Null Hypothesis, Type – 1 and Type – 2Errors, Level of Significance and Steps involved in Testing

9 SND (Z) test for One Sample and Two Samples (Equality of Means)

10 Students’ t-test for One Sample and Two Samples (Equality of Means)

11 Paired t-test

12 Chi square test for 2x2 Contingency Table and F- test

13 Correlation – Definition, Scatter Diagram, Positive and Negative Correlations

14 Correlation – Properties, Calculation of Coefficient of Correlation and its testing

15 Linear Regression – Fitting of linear regression lines

16 Introduction to Experimental Designs – Basic Principles of Experimental Designsand Analysis of Variance (ANOVA) and its assumptions

17 Completely Randomized Design – Plan and Analysis

18 Randomized Block Design – Plan and Analysis

19 Latin Square Design – Plan and Analysis

20 Introduction to Computers – Anatomy and Functions of Components

21 Computers – Input and Output Devices and Personal Computers

22 Operating Systems – Functions and Types, DOS and basis Commands

23 Introduction to WINDOWS – Features, Desktop and its Elements

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24 MSOFFICE: Components –MS WORD, MSEXCEL, MSACCESS ANDMSPOWERPOINT

25 MSWORD- Creation of Document and Features of Word- Processing

26 MSWORD – Creation of Tables and Printing of a Document

27 MSEXCEL – Concept of Electronic Spreadsheets, Features of MSEXCEL

28 MSEXCEL – Features for Computing – Inbuilt Statistical Functions, Use of FormulaBar

29 POWERPOINT – Concept, Preparation and Presentation of Slides

30 POWERPOINT – Setting of Slide Show

31 Introduction to Internet – Basic Concepts

32 Introduction to WWW – Basic concepts

PRACTICALS:

1 Construction of Frequency Distribution Table and Frequency Curves

2 Computation of Arithmetic Mean, Median and Mode for grouped and un-groupedData

3 Computation of Standard Deviation and Coefficient of Variation for grouped andun-grouped Data

4 Standard Normal Distribution(Z) test for one sample with Population StandardDeviation known and unknown

5 Standard Normal Distribution(Z) test for two samples(Equality of Means) withPopulation Standard Deviation known and unknown

6 Students ‘t’ test for one sample and two samples (Equality of Means)

7 Paired t- test for two samples(Equality of Means) and F- test for twosamples(Equality of Variances)

8 Chi square test for 2 x 2 contingency table with Yates correction

9 Calculation of Coefficient of Correlation and its testing

10 Fitting of simple Linear Regression Equations – Y on X and X on Y

11 Analysis of Completely Randomized Design

12 Analysis of Randomized Block Design

13 Analysis of Latin Square Design

14 MS Word - Creation of Document, Editing, Formatting and Saving

15 MS Excel – Creation of Spreadsheets, Editing, Formatting and Saving

16 MS Excel – Use of Inbuilt Statistical Functions and Formula Bar

17 MS Power Point - Creation and Presentation of Slides and Slide Show

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ESSC-2.11.2 Fundamentals of Extension Education 2(1+1)THEORY:

1 Education – Formal, Informal, Non-Formal

2 Extension Education – origin of Extension, Meaning, Definition, Concept,Objectives, Scope, Functions and principles.

3 Teaching – Learning process: Meaning of Teaching and Learning, Learning situationand Learning experience

4 Communication – Meaning, Definition, Functions, and components.

5 Audio- Visual aids – Meaning, Importance, classification and selection

6 a) Rural development – Meaning, Definition, Genesis and objectives

b) Sociology and Rural sociology, importance & Rural society in ExtensionEducations, Characteristics of Indian Rural Society.

7 Educational psychology – Meaning importance, intelligence, personality,perception, emotions, frustration.

8 Transfer of Technology Programmes

I) KVK II) TAR – IVLP III) Board Based Extension Approach IV)ATIC

9 I) APMIP II) DWACRA III) ANTWA IV) DAATTC

10 Extension Reforms – ATMA, SREP Motivating a farming community farm womenand Rural youth.

11 Programme planning process – Meaning, definition, Principles, nature, and scope,objectives and scope.

12 Evaluation – Meaning, Importance, degrees and methods

13 Participatory Rural Appraisal- Meaning, Components, Principles, Approaches anddifferent tools of PRA.

14 Leadership – Meaning, Classification of leaders, Selection of leaders, Roles,Training of leaders.

15 Management and administration – Meaning, Definitions, Principles and Functions.

16 Human Resource Development – Meaning, Definition and Importance.

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PRACTICALS :

1,2 & 3 Visit to the villages to study the structure, functions, linkages and programmes4 Visit to Horticulture Department

5,6 & 7 Planting and preparation of posters, charts, Flash cards, OHP – transparencies

8 & 9 Planning and preparation of News story, success story, leaflet and folder

10 & 11 Planning and preparation of a script for Radio and Television.

12 Identification of Local Leaders to study their role in extension work.

13 & 14 Practicing PRA techniques and preparation of village development plan.

15 & 16 Evaluation of some selected extension programmes

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ESSC-3.11.1 Horticultural Business Management (2+0)THEORY:

1. Farm Management-meaning, scope, definitions, objectives, its relationship withother sciences, farm management decisions

2 & 3 Economic principles applied to farm management – law of diminishing returns,definitions, reasons for the operation of the law of diminishing returns in agriculture,horticulture, factor-product relationship, 3 stages of production function, economicsof scale, returns to scale.

4 & 5 Principle of factor substitution-factor-factor relationship, Isoquant, Isocost, leastcost combination, MRTS, Price ratio, profit rules, Ridge lines, Expansion path.

6 & 7 Principle of product substitution-product-product relationship-Iso product curve,Isorevenue line, determination of optimum combination, MRS, price ratio, profitrules.

8 Principle of equi-marginal returns-allocation of resources, opportunity cost principle,minimum loss principle.

9 Principle of comparative advantage-absolute advantage, relative advantage, decisionmaking using the principle.

10 Time comparison principle-time value of money, compounding, discounting.Decision making under risk and uncertainty

11 & 12 Theory of costs-cost concepts, fixed cost, variable costs, total costs, Average variablecost, average fixed cost, average cost, marginal cost, total revenue, average revenue,marginal revenue, break even analysis.

13 Cost of cultivation (cost A1, A2, B1, B2, C1 & C2) Income measures- farm businessincome, family labour income, net income and farm investment income.

14 & 15 Types of farming-specialized, diversified, mixed, dry farming, types of farm businessorganization-peasant, co-operative, capitalistic, state, collective farming.

16 Farm planning-characteristics and limitations, budgeting-partial, complete, stepsin farm planning and budgeting

17 Farm records-benefits, limitations, various farm records maintained on the farm

18 Management-introduction, concept, scope and nature of management, variousfunctions of management.

19&20 Operations Management-overview, functions, interrelationship with 5 P’s ofmanagement, scheduling of operations, plant and plant layout, inspection & qualitymanagement.

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21 & 22 Materials management-overview, objectiives, scope, concept, need for inventoryand its control.

23 & 24 Marketing management-definition, functions, components of marketing mix (4P’s), product, price, promotion, place, product life cycle.

25 Personnel Management-concept & role, basic functions of HR managers (selection,retention, incentives, training & development, evaluation etc.,)

26 Financial Management-Financial statement, brief introduction to final accounts(Trading account ,profit and loss account and balance sheet)

27 Financial analysis/ratio analysis-brief introduction to liquidity, leverage activityand profitability ratios.

28 Capital budgeting-meaning, evaluation of capital budgeting proposals, traditionalmethods (payback period, accounting rate of return), discounted cash flow methods(NPV, IRR, CB ratio or profitability index)

29&30 Project Management-meaning, scope, steps in project preparation and management,various evaluation measures.

31&32 WTO-GATT-origin, history, Agreement on Agriculture (AOA)-market access,export subsidies, domestic support, TRIPS, SPS & TBT, anti dumping, Impact ofWTO on Indian Agriculture / Horticulture sector

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ESSC-3.11.2 Communication Skills and 2(1+1)Entrepreneurship development

THEORY:

1. Communication skills – Listening, note taking, writing skills, presentation skills –oral impromptu and public speaking: reading and comprehension

2. Entrepreneurship; concept, entrepreneurial and managerial characteristics, functionsof entrepreneur and types of entrepreneurs

3. Horti-Enterpreneurship – concept, nature and importance for sustainable livelihoods

4. Motivation and entrepreneurship development

5. Managing an enterprise; importance of planning, budgeting, monitoring, evaluationand follow up.

6. Managing competition

7. Entrepreneurship development programmes

8. Generation, incubation and commercialization of ideas and innovations

9. Govt. schemes and incentives for promotion of entrepreneurship & Govt. policyon small and medium enterprises. SMEs/ SSIs

10. Export, import policies relevant to horticulture sector

11. Venture capital, contract farming and joint ventures, public private partnerships

12. Overview of Horti input industries, characteristics of Indian horticultural processingand export industry

13. Social responsibility of Business, Morals ethics in enterprise management, SWOTanalysis

14. Project meaning, importance, components and preparation

PRACTICALS:

1. Field visit to successful Enterprise – study of Characteristics of successful;entrepreneurs – case study

2. Communication skills – listening, writing and presentation skills – oral impromptuand public speaking; reading and comprehension and presentations by students.

3. Development of small horti business proposals and presentations

4. Visit to public private (small, medium & big) Horticultural Enterprises both smalland big, visit to pack houses for grading, processing and packing

5. Visit to Horticlins and Hort-business centers (public & private)

6. SWOT analysis of selected enterprise

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DEPARTMENT OF HORTICULTURAL,ENGINEERING & ENVIRONMENTAL

SCIENCEHEES 1.12.1 ENVIRONMENTAL SCIENCE 2(1+1)THEORY:

1 Environment: Introduction, definition and importance. Environmental segments.

2 Natural resources: Definition of Renewable and non renewable resources. Water,land, food and energy resources

3 Forest resources – types and functions. Causes and consequences of deforestation,carbon trading.

4 Ecosystem: Definition, concept, structure and functions of an ecosystem. Foodchain – Producers, consumers, detritivores and decomposers.

5 Bio-diversity: Definition, types of biodiversity. Threats to biodiversity.Conservation of biodiversity – in situ and ex situ strategies. Hot spots ofbiodiversity. Biodiversity Board and Act.

6 Environmental pollution: Point and non-point sources. Sources, effects andcontrol of air and noise pollution.

7 Sources, effects and control of soil pollution with reference to horticultural crops.Biomagnifications

8 Sources, effects and control of water pollution, Eutrophication

9 Sources, effects and control of food pollution with reference to horticultural crops.

10 Causes of environmental degradation with reference to socio economic factors

11 Sources and effects of solid waste, hazardous wastes, horticultural and industrialwastes and their management.

12 Climate change: Global warming – causes signs and impacts; Smog; Ozonelayer depletion; Acid rain and its effects

13 The environmental protection Act – The Air (Prevention and control of pollution)Act. The water (Prevention and control of pollution) Act.

14 Forest conservation ct. The wildlife protection Act. Introduction to EnvironmentalImpact Assessment

15 International conferences, conventions and summits – major achievements inrelation to environment. Institutions and people in environment.

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PRACTICALS:

1. Collection, processing and storage of waste water samples

2. determination of chemical oxygen demand (COD) in waste water sample.

3. estimation of dissolved oxygen and BOD in waste water sample.

4. Determination of total dissolved solids (TDS) in waste water samples.

5 & 6 Analysis of temporary and total hardness of water sample by titration

7, 8 & 9 Analysis of waste water / sludge for heavy metals

10. Determination of sound level by using sound level meter

11. Estimation of respirable and non-respirable dust in the air by using dust sampler

12. Assessment of chlorophyll content of effected horticultural crops

13. Visit to an ecosystem

14. Visit to recycling units of horticultural wastes/ processing industry

15. Visit to social service Organization / Environmental education centre/ in situ or ex-situ conservation centre.

16. Visit to a local polluted site – Observation and remedial measures.

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HEES-2.12.1 Farm power and Machinery 3(2+1)THEORY:

1 Farm power – Sources of farm power, merits and demerits of different forms ofpower

2 &3 Farm mechanization – Benefits, Constraints, Scope, Limitation etc.

4 IC Engines – Classification, components and their functions.

5 Internal combustion engine – working principle of I.C engine, four stroke cycleengine two stoke cycle engine.

6 Comparison of diesel engine with spark ignition engine, comparison of four stokeand two stoke engine.

7,8 & 9 Terminology IHP, FHP, BHP, DBHP, compression ratio, stoke bore ratio, pistondisplacement, mechanical efficiency and numerical problems.

10 Fuel supply system – Functions of fuel filters, air cleaners and their types, governors– types and purpose, fuel injection pump and fuel injector.

11 Ignition system – Battery ignition system, functions of spark plug, distributor,ignition coil and condenser, storage battery and its maintenance.

12 Cooling system – Purpose of cooling, air and water cooling open jacket method,forced circulation method. Functions of radiator and thermostat valve.

13 Lubrication system – Purpose of lubrication, types of lubricants, lubrication systems– splash system, forced feed system, combination of splash and forced feed system.Functions of oil filters.

14 Power transmission system – Functions of cultch, gearbox, differential unit andfinal drive.

15 & 16 Classification of tractors, estimating the cost of tractor power, slection of tractorand its daily maintenance.

17 &18,19 Electric motors – types, construction and performance comparison. Discplough: Functions, constructional details, operation, adjustments and maintenance.Terminology.

20 & 21M.B. Plough: Functions, constructional details, operation, adjustments andmaintenance. Plough accessories, Terminology. Numerical problems on M. Bplough, Disc plough, cultivator etc.

22 Harrows – Types, Functions of Disc harrows. Cultivator – rigid tyned, springtyned. Puddlers, cage wheels, rotovator.

23 Intercultural implements: hoes and weeder.

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24 Tractor mounted equipment for land development and soil conservation – functionsof bund former, Ridger, and leveling blade.

25 & 26 Sowing equipment: Seed cum fertilizer drill – types, Functions – meteringmechanism, functional components, calibration and numerical problems. potatoplanter and seedling transplanter.

27&28 Harvesting equipment – Sickles, Potato diggers, Fruit pluckers, tapioca puller andhoists.

29 Grafting, pruning and training tools and equipment

30,31&32 Plant protection equipment – Types of sprayers – knapsack sprayer, handcompression hand compression sprayer. Foot sprayer and power sprayer, care andmaintenance of sprayers Dusters.

PRACTICAL:

1 Study of I.C. engines (2 stroke and 4 stroke)

2 Study of tractor drawn primary tillage implements.

3 Study of tractor drawn secondary tillage implements.

4 Study of seed cum fertilizer drills.

5 Study of potato planter.

6 & 7 Study of operation and maintenance of tractor and power tiller.

8 to 10 Learning of tractor and power tiller.

11 & 12 Study of sprayers Dismantling and assembling, maintenance of sprayers – Knapsack hand operated and power sprayer. Hand compression sprayer, Foot sprayer,Thaiwan sprayer and Tractor mounted sprayer.

13 Visit to NPPTI/ Service centre.

14 Study of harvesting equipment – Potato diggers, Fruit plucks, tapioca puller andhoists.

15 Visit to Implements manufacturing unit.

16 Visit to Tractor service centre.

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EXPERIENTIAL LEARNING PROGRAMME

ELP-401 Nursery Production and Management 15(5+10)THEORY:

1-2 Project preparation – Aim of the project, objective etc.,

3-4 Nursery Registration and Act – Importance of Nursery registration, procedures forNursery Registration and Nursery Registration Act

5 Different types of nurseries – fruit nursery, vegetable nursery and flower nursery

6 Certification of bud wood and mother block

7-9 Nursery establishment – pre – requisites, factors affecting nursery, establishmentof a commercial nursery – Parts of a nursery.

10-12 Different types of plant propagation structures and equipments-greenhouse, hotbeds,cold frames, mist chambers, net houses, lath houses etc.,

13-14 Media for propagation – Characteristics of an ideal medium, criteria for selectionof a medium. Characteristics of a commonly used media

15 Different types of nursery beds – their advantages and disadvantages

16-17 Seed propagation of vegetables, flowers and root stocks in fruits.

18-20 Propagation by specialized plant parts (bulbs, corms, rhizomes, runners etc.,)

21-22 Nursery management – Seed sowing, transplanting, nutrients, insect-pest anddiseases management in nursery

23-24 Propagation by cuttings-hard wood stem cuttings, soft wood stem cuttings, semi-hard wood cuttings, herbaceous cuttings, leaf cuttings. Leaf bud cuttings and rootcuttings (with suitable examples for fruits and flowers)

25-26 Factors affecting rooting of cuttings

27-28 Propagation by layering – different types of layering (Ground and air layering)

29-31 Propagation by graftingdifferent types of grafting (inarching, veneer grafting, wedge,whip)

32-33 Mother plant selection and characteristics of a good root stock

34 Rootstocks for different fruit trees

35 Establishment of progeny block

36-37 Identification of mother plants and maintenance of bud wood bank

38-39 Graft incompatibility studies – rectification of graft incompatibility

40 Different types of manures and fertilizers used in nursery

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41 Different types of manures and fertilizers used in nursery

42-44 Techniques and environment management for large scale production (Shade nets)

45-47 Study of different types of budding methods

48-50 Micro-propagation techniques their advantages and disadvantages

51 Hardening of seedlings

52-53 Packing of nursery plants for transport – different types of packing materials used.

54-56 Testing of nursery soil and water of salts, pH, EC etc.,

57 Use of plant growth regulators in nurseries

58 Use of chemicals in plant propagation

59-60 Role of plastics in plant propagation

61-62 Irrigation management – Drip and Sprinkler irrigation

63-64 Disease and pest management in nurseries

65-67 Visit to local commercial fruit nurseries

68-70 Working out economics

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PRACTICALS:

1. Orientation and preparation of inventory

2. Establishing mother plant block of fruit and ornamental plants

3. Preparation of growth regulators for propagation and treatment hormonal powders,solutions and paste preparation

4 Seed propagation and raising of root stocks through seeds collection of seeds andtheir processing, treatment of seeds: scarification and stratification and testing ofseed viability

5 Seed Propagation – Preparation of raised beds and sowing, seed sowing in portraysand preparation of media and potting mixtures

6 Visit to specialized structures used in commercial propagation viz., poly house,mist house, shade house, poly tunnel etc.,

7 Preparation of different types of cutting Hardwood cuttings, Semi hardwood andsoft wood cuttings and Leaf cuttings – leaf bud, leaf blade, leaf margin and leafvein cutting

8 Propagation of plants using specialized structures Tubers-tuberous roots-bulb,sucker, rhizomes and Dormancy breaking techniques in bulbs, tubers and corms.

9 Methods of layering in ornamental and fruit crops Girding, GR application andtying etc.,

10 Selection of scion for grafting and pre-curing and preparation of root stocks forgrafting

11 Practicing grafting methods – approach, veneer, wedge, saddle, side, whip, whipand tongue

12 Practicing methods of budding – ‘T’, inverted ‘T’, patch and slit

13 Preparation of grafts / budded plants / layers of horticultural crops and maintenance.Preparation of media for micro propagation, preparation of explants and inoculation,preparation of aseptic cultures for propagation of fruit, rooting of plantlets andhardening

14 Visit to commercial nurseries and tissue culture labs preparation of project proposalfor establishing a commercial nursery Report writing

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ELP-401 Nursery Production and ManagementSupporting Dept. Entomology

THEORY:

1 Management of pests in nurseries of Solanaceous crops insect pests and nematodes,cultural, mechanical and chemical control soil treatment and seed treatment

2 Management of pests in nurseries in cruciferous crops cultural and chemical treat

3 & 4 Insect pests on fruit crop nurseries like mango, coconut, guava etc cashew nut andtheir management

5 Management of insect pests attacking ornamental crop nurseries

PRACTICALS:

1. Identification of insects and damage symptoms of important pests of Mango nurseryand their management

2. Identification of insects and damage symptoms of important pests of Citrus nurseryand their management

3. Identification of insects and damage symptoms of important pests of Grape / Guavanursery and their management

4. Identification of insects and damage symptoms of important pests of Custard apple,Sapota nursery and their management

5. Identification of insects and damage symptoms of important pests of Coconut / Oilpalm nursery and their management

6. Identification of insects and damage symptoms of important pests of Tomato,Brinjal, Chilli, Crucifers nursery and their management

7. Identification of insects and damage symptoms of important pests of Onion,Turmeric nursery and their management

8. Identification of insects and damage symptoms of important pests of Rose andtheir management

9. Identification of insects and damage symptoms of important pests ofChrysanthemum, Jasmine nursery and their management

10. Identification of insects and damage symptoms of important pests of importantpests of Marigold, Crossandra other cut flowers nursery and their management

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ELP-401 Nursery Production and ManagementSupporting Dept. Pathology

THEORY:

1 & 2 Nursery diseases of fruit crops and their control

3 & 4 Nursery diseases of vegetable crops and their control

5 Nursery diseases of ornamental crops and their control

PRACTICALS:

1. Methods of sterilization of nursery beds and other material used in nurseryproduction

2. Major chemicals used for control of plant pathogens, their formulations andpreparation of spray solutions.

3. Various methods of seed/plant propagation material treatments to control plantpathogens.

4. Diagnose the important nursery diseases of Mango and their control

5. Diagnose the important nursery diseases of Citrus and their control

6. Diagnose the important nursery diseases of Grape, Guava, Custard apple, Sapotaand their control

7. Diagnose the important nursery diseases of Banana, cocnut, oilpalm and theircontrol

8. Diagnose the important nursery diseases of Tomato, Brinjal, chilli, crucifers, othervegetable crops and their control

9. Diagnose the important nursery diseases of Rose, Chrysanthemum, Jasmine andtheir control

10. Diagnose the important nursery diseases of Marigold, Crossandra other cut flowersand their control

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ELP-401 Nursery Production and ManagementSupporting Dept. Economics

THEORY:

1 Preparation of a project on a commercial vegetable nursery production andmanagement

2 Preparation of a project on a commercial flower nursery production and management

3 Preparation of a project on a commercial fruit nursery production and management

4 Study of various costs and returns and working out of economics of a commercialvegetables and flowers nursery production and management

5 Study of various costs and returns and working out of economics of a commercialfruit nursery production and management

PRACTICALS:

1. Visit to a commercial Tomato nursery farm – collection of data on costs and returnsof production and management and working out the economics.

2. Visit to a commercial chilles nursery farm – collection of data on costs and returnsof production and management and working out the economics.

3. Visit to a commercial Brinjal nursery farm – collection of data on costs and returnsof production and management and working out the economics.

4. Visit to a commercial Rose nursery farm – collection of data on costs and returnsof production and management and working out the economics.

5. Visit to a commercial Lilly nursery farm – collection of data on costs and returns ofproduction and management and working out the economics.

6. Visit to a commercial Jasmine and Crossandra nursery farm – collection of data oncosts and returns of production and management and working out the economics.

7. Visit to a commercial Mango nursery farm – collection of data on costs and returnsof production and management and working out the economics.

8. Visit to a commercial Guava nursery farm – collection of data on costs and returnsof production and management and working out the economics.

9. Visit to a commercial Sapota nursery farm – collection of data on costs and returnsof production and management and working out the economics.

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ELP-402 Protected Cultivation of 15(5+10)High Value Horticultural Crops

THEORY:

1-2 Importance of protected cultivation of different horticultural crops. Benefits andlimitations of polyhouse cultivation – Area under poly house cultivation in Indiaand Andhra Pradesh

3-6 Study of media – Media components – Organic, soilless media. Synthetic mediaand their chracteristics – Preparation of different media mextures for polyhousecultivated Horticultural crops

7-8 Study of solarization – Fumigation of different media – chemicals used and methodsof fumigation of media

9-10 Preparation of beds – Techniques – Dimensions for bed preparation for differenthorticultural crops

11-13 Erection of supports. Netting arrangements for crops like carnation. Fixing ofsupporting wires / nets for training of capsicum, tomato and cucumber

14-15 Method of raising seedlings / plant material, study of different giffy bags –propagation methods.

16-26 Study of production techniques of polyhouse grown crops like carnation, roses,gerbera, chrysanthemum, orchids, anthurium and gladiolus

27-33 Study of polyhouse grown vegetables like tomato, capsicum and cucumber

34-35 Study of special horticultural practices like pinching, deshooting – Deleafing,disbudding – Bending – etc. in polyhouse grown crops

36-38 Study of fertigation / nutrigaiton / Types of soluble fertilizers and their composition.Preparation of stock solutions. Methods of fertigation

39-42 Physiological disorders of polyhouse grown flowers and vegetables.

43-45 Harvesting Techniques – Methods and stage of harvesting depending on purposemethod of handling and storage techniques of polyhouse grown crops.

46-47 Study of pre-cooling – Grading – Study of packing material – Packing techniques– Cold chain techniques.

48-50 Study of standard techniques and preparation of standard worksheets for cultivationof Carnation Chrysanthemum – Roses – Gerbera – Anthurium – Orchids – Gladiolus– Capsicum – Tomato and Cucumber

142

PRACTICALS:

1-5 Study of different media organic – soilless – synthetic media. Preparation ofdifferent media mixtures for cultivation of Roses Caranation, ChrysanthemumGerbera, Anthurium and Orchids.

6-10 Study of solarixzation – fumigation of polyhouses – methods of fumigation

11-15 Preparation of beds fro growing cut flower crops and vegetables in polyhouses

16-20 Fixing of supports – trellies, arrangement of net supports – study of different typesof nets Materials used for preparation of nets

21-25 Preparation of seed beds – poly trays – for raising nursery seedlings of capsicum,cucumber and tomato

26-30 Study of jiffy bags – propagation techniques of Roses, Gerbera, Carnation, OrchidAnthuriums and Chrysanthemum

Study of corms and carmels. Dormancy breaking techniques of Gladiolus

31-35 Study of climate management techniques – practices to manipulate the climate inpolyhouses

36-45 Addition of manures of fertilizers – planting techniques of cut flower crops andvegetables

46-50 Practice of special horticultural techniques like pinching disbudding – deshooting– deleafing in cut flowers and vegetables

57-60 Training and pruning techniques in cut flower crops and vegetables

61-65 Study of fertigation techniques – Identification of different soluble fertilizers andtheir composition.

66-70 Preparation of stock solutions. Practice fertigation in polyhouse grown crops

71-75 Visit to commercial polyhouses around colleges

76-80 Study of pollination techniques – Different methods of pollination – practicepollination in capsicum and tomato

81-85 Study of harvesting techniques for different purposes in cut flowers and vegetables.

90-93 Study of grading – precooling – holding solutions for enhancement of vase life.

94-100 Study of different types of packaging materials, storage methods – visit to coldstorages and commercial markets

143

ELP-402 Protected Cultivation of High Value Horticultural CropsSupporting Dept: Entomology

THEORY:

1-3 Study of different pests of polyhouse grown flower and vegetable crops likeCarnation – Roses, Gerbera, Anthurium, Orchids, Galdiolus and Chrysanthemum– Tomato, Capsicum and Cucumber

4-5 Study of IPM – preparation of insecticide solution – and their calculation

PRACTICALS:

1 Importance of IPM in Horticultural crops

2 Study on tools of Integrated Pest Management

3 Different types of chemicals (pesticides) and their classification

4 Study on different types Sprayers and Dusters

5 Calculation of insecticide and their compatible studies

6 Preparation of Neem Seed Kernal extracts management of Termites, Nematodes(NSKE) in Horticultural crops, Importance Aflotoxin and its management

7&8 Identification of pests, symptoms and nature of damage of pests attacking onfollowing crops. Tomato and Capsicum, Cucumber

9&10 Ornamental crops – Roses, Carnation, Chrysanthemum, Gerbera, Orchids,Anthurium and Gladiolus – Management of pests in ornamental crops

144

ELP-402 Protected Cultivation of High Value Horticultural CropsSupporting Dept: Plant Pathology

THEORY:

1 Diseases of Roses & Chrysanthemum

2 Diseases of Carnation & Gerbera, Gladiolus

3 Diseases of Anthurium & Orchids

4 Diseases of Tomato & Capsicum

5 Diseases of Cucumber

PRACTICALS:

1 Methods of soil sterilization for protected cultivation

2 Difficult methods of seed / planting material treatments

3 Diagnosis & management of diseases of Roses & Chrysanthemum

4 Diagnosis & management of diseases of Carnation, Gerbera & Gladiolus

5 Filed visit to commercial cultivation units

6 Diagnosis & management of Anthurium & Orchids

7 Diagnosis & management of diseases of Tomato

8 Field visit to commercial cultivation units

9 Diagnosis & management of diseases of Capsicum

10 Diagnosis & management of diseases of Cucumber

145

ELP-402 Protected Cultivation of High Value Horticultural CropsSupporting Dept: Economics

THEORY:

1-2 Study of Non-recurring – Recurring costs for cultivation of Horticultural crops inpolyhouses

3-5 Working of benefit – cost ratio for Carnation – Gerbera – Roses. Anthurium,Orchids, Gladiolus, Chrysanthemum – Tomato, Capsicum and Cucumber

146

ELP-403 Floriculture and Landscape Gardening 15(5+10)THEORY:

1-2 Importance of floriculture and landscape (Loose and cut flowers) its significance,area and production of flower crops

3-4 Study on land selection criteria for flower crops

5-6 Preparation of layout plan, soil and water analysis for raising flower crops

7-9 Selection of seed material, viability tests, nursery techniques. Precaution forsuccessful raising of nursery

10-12 Study of production techniques for rose, classification, different rootstocks andtheir description

13-14 Importance, advantages and disadvantages of training and pruning rose in the openfield

15-18 Study of harvesting stages, post harvest management (Field heat, pulsing, holdingsolutions), grading and package of roses

19-21 Study on importance of chrysanthemums, use as loose and cut flowers, productiontechnology, including the nutrition and role of PGR’s

22-23 Propagation techniques of chrysanthemum. Selection and preparation ofchrysanthemum cuttings for nursery raising and methods of raising nursery

24-25 Preparation of layout plan and planting of chrysanthemum. Identification anddescription of spray and standard chrysanthemums

26-27 Photoperiodic flower regulation of chrysanthemum. Technique of harvesting sprayand standard chrysanthemums. Post hrvest management, grading, packingtechniques and marketing of chrysanthemum flowers.

28-30 Production techniques for marigold (Tagetes erecta, Tagetes petula) Nursery raising,importance of pinching and other horticultural practices for marigold. Role ofPGR’s in marigold production

31-32 Production techniques for china aster, nutrition, horticultural practices, stage ofharvest and post harvest techniques for china aster

33-34 Study of bulbs and corm material for tuberose and gladiolus production

35-37 Methods for breaking dormancy for gladiolus corms and cormels. Study of motherand finger bulbs in tuberose. Study of single and double flower varieties of tuberose

38-39 Production technology of gladiolus. Study of different gladiolus varieties, spikeharvesting techniques, extending the vaselife of spikes. Grading and packing ofspikes

147

40-41 Production techniques for tuberose, nutrition management. Planting techniquesof bulbs and bulbils

42 Study of export standards for different flower crops

43-44 Planning and designing and site analysis for landscape

45-46 Styles of gardening

46-47 Study of different ornamentals (Annuals, shrubs, climbers and trees etc) forlandscape

48-49 Lawn making, different lawn grasses, methods of lawn making and lawnmanagement

50 Study of foliage and filler plant material

PRACTICALS:

1-2 Land selection, layout plans for flower crops

2-3 Soil and water analysis test for raising flower crops

3-4 Nursery preparation and management for flower crops including poly trays, plugtrays etc.

4-5 Identification of different root stocks for rose

5-7 Practice of different propagation techniques for rose

8-9 Practice of different pruning methods for rose

10-11 Horticultural practices for standard rose production in open field

12-13 Practice on stage of harvest of roses for different purposes

13-14 Practicals on Grading and Packaging techniques, and post harvest management ofrose flowers using different floral preservatives

15-18 Practice on different propagation techniques of chrysanthemum (division, suckers,cuttings etc) Identification of stage of chrysanthemum nursery for planting.

19-20 Field planting of chrysanthemum and experiential learning of production technology(nutrition, irrigation, weeding etc)

21-23 Identification of different types of chrysanthemum

Identification of different cultivars of chrysanthemum

24-26 Practice on different horticultural practices for chrysanthemum flower regulationby use of plant growth regulators

27-28 Seed germination test for marigold (African and French marigold)

148

29-31 Nursery raising technique for African and French marigold. Stage of plantingnursery and nursery transplantation of marigold in plots

32-34 Practical experience on impact of pinching marigold plants

35-37 Field site experience on production of marigold

38-40 Identification of different flower crops seed material

41-42 Identification of corm and cormels of gladiolus

Impact of growth regulators on dormancy breaking of gladiolus

43-45 Identification of corm and cormels of different gladiolus varieties

46-47 Identification of tuberose bulbs and selection of suitable bulbs for production offlowers.

48-49 Field experience for identification of single and double tuberose flowers

50-51 Nursery production of china aster

52-55 Planting of china aster seedlings. Application of manures and fertilizers to chinaaster

56-58 Field observation for days taken for flower initiation and interval of china asterflowering

59-62 Visit to different flower growing areas

63-66 Study of harvesting techniques for different field grown flowers

67-69 Grading and Packing techniques for different field grown flowers

70-74 Identification of different floral preservatives. Preparation of stock solution forfloral preservatives. Holding solution for extending shelf life of loose and cut flowers

75-77 Site analysis for landscape gardening

78-80 Planning and designing for landscape

81-83 Identification of different flowering and foliage shrubs for landscape

84-85 Identification of different foliage and flowering climbers for arches and pergolas

86-87 Identification of ornamentals for topiary and practice of topiary work

88-91 Identification of annuals flowering seed. Techniques of annual nursery raising inbeds, plug trays and jiffy bags

92-93 Different perennial trees for avenues and high ways

94-95 Identification of different lawn grass species

96-97 Practical training on different methods of lawn making (sprigs, plugs etc)

98 Rolling and mowing of lawn, clippings removal

99-100 Visit to different private and public parks

149

ELP-402 Protected Cultivation of High Value Horticultural CropsSupporting Dept: Engineering

THEORY:

1-3 Study of different types of Polyhouses based on shape, size, style and claddingmaterial.Components of naturally ventilated and fan and pad system of polyhouses andtheir study.

4 Development of Irrigation, Sprinkler and Fogging system – Types of their benefitsand limitations.

5 Maintenance and Management of different Lighting Systems of Polyhouses

PRACTICALS:

1-3 Design of fan and pad system of cooling – convection tube cooling – using NAGMAstandards

4-6 Practical on fertigation equipment

7-9 Study of drip equipment – design calculation of pump capacity, their maintenance

10 Computer control system for automation of irrigation

150

ELP-403 Floriculture and Landscape GardeningSupporting Dept: Entomology

THEORY:

1-3 Insect pests of flower crops and their management

4 Insect pests of annuals and their management

5 Insect pests of lawns, ornamentals and perennials and their management

PRACTICALS:

1-2 Identification of insect pests of Rose and their damage symptoms

3-4 Identification of insect pests of Chrysanthemum and their damage symptoms

5-6 Identification of insect pests of marigold and aster and their damage symptoms

7 Identification of insect and damage symptoms of important pests of Tuberose,Gladiolus

8-9 Identification of insect pests of ornamental and damage symptoms

10 Identification of insect pests of lawn and damage symptoms

151

ELP-403 Floriculture and Landscape GardeningSupporting Dept: Engineering

THEORY:

1-2 Land surveying – leveling instruments – dumpy level, total station level, simpleearth work calculations.

3-5 Land grading and filed layout – criteria for land leveling – layout of fields andirrigation, drainage systems – survey and stalking – land leveling design method,(plane method) – equipment used for land grading.

PRACTICALS:

1 Measurement of distance – methods – pacing – chain survey etc. chain surveying– equipment – chain tap, ranging rods cross staff, optical square etc.

2 Triangulation survey – chain tap, ranging rods cross staff, optical square etc.

3 Plotting – calculation of area survey

4 Study of leveling equipment

5 Leveling terminology

6 Leveling methods – profile leveling – simple leveling – differential leveling

7-9 Methods of land grading

10 Land grading equipment

152

ELP-403 Floriculture and Landscape GardeningSupporting Dept: Economics

THEORY:

1 Marketing of flowers – different channels – for different – important flowers

2 Price spread of important flowers – market cost – market margins – supply chainmanagement

3 Storage facilities available for different flowers for better supply chain management.

4 Cost of production for different flowers

5 Preparation of project report for different flowers crops

PRACTICALS:

1 Study of different supply chains for different flowers

2 Study of loose flowers potential in Andhra Pradesh

3 Study of flower gardens management

4-5 Visit to local flower market

6 To workout cost of commercial flowers

7 To workout IRR

8 To workout BC Ratio

9 To workout Net worth Analysis

10 Post harvest package practices

153

ELP-404 Post harvest technology and value addition of 15(5+10)Horticultural crops

THEORY:

1 Importance of experiential learning in the field of post harvest technology andvalue addition of horticultural crops viz., fruits, vegetables, flowers, medicinal,spices and plantation crops.

2 Quality evaluation of Hort produce for fresh market – definition of quality –perception of quality – components of quality – obtaining a product of quality –quality standards – methods of determining quality – standardization and inspection– total quality assurance in horticultural produce.

3 Principles and steps involved in post harvest handling of horticultural produce –washing – pre-cooling viz., hydro cooling, vacuum cooling, forced air cooling andcontact icing – sorting & grading – benefits of grading – types of grading – colourgrading and grading for size – methods of grading – hand grading, machine sizing-sizing by weight, diameter etc.

4 Grading of fruits: mango, sweet orange, acid lime, mandarin, papaya, pineapple,grapes, banana, guava etc; grading of vegetables: tomato, okra, cabbage, cauliflower,cucumber, onion, Brinjal, potato etc. grading of cut flower – rose, carnation, gerbera,gladiolus.

5-6 Grading of medicinal plants, spice, aromatic crops and plantation crops

7-8 Post harvest treatments: curing, degreening, qualing, use of growth regulators, hotwater dip, vapour heat treatment, fungicidal treatment, waxing, irradiation, inpackage treatment.

Hastening ripening: ethylene and ethylene releasing compounds, smoke, alcohol,fatty acid.

Delayed ripening: use of growth regulators viz., 2, 4-D, 2,4,5-T, 2,4,5-TP, GA &BA.

9-11 Packaging – purpose, method of packaging – packaging materials – different groupsof packaging materials – for fresh fruits and vegetables: corrugated fibre board,sacks, wooden containers, use of plastics, baskets, pre-packaging, materials forpre-packaging, paper and paper board container, modified atmospheric packaging(MAP), wrapping – for processed fruit and vegetable products – tin containers,aluminium cans, collapsible tubes, glass containers, plastic containers, laminate,coextruded films, retortable pouch, bulk packaging, septic packaging: for dried ordehydrated products: for accelerated freeze dried (AFD) foods: frozen products:ventilation of packages: labeling: modularization of containers: unit loads: typesof mechanical damage etc.,

154

12-13 Special packaging system – modified atmospheric packaging system

a. oxygen scavenging system

b. moisture absorbing and controlling system

c. Co2 generating system absorbents

d. Ethanol generators

e. Ethylene absorbents

f. Edible coatings

g. Bio packaging

Vacuum packaging, use of shrink films grape guard packing treatment:

a. slow release type

b. quick release type

14, 15 Different packing materials for fresh fruit, vegetables, flowers, medicinal plants,spices, plantation crops, specific packaging for export of mango, banana, citrus,grape etc., vegetables – tomato okra, fresh beans, cabbage, cauliflower, potato,chilli, onion, Brinjal etc., rose, gladiolus, carnation, gerbera, tuberose etc.

16-17 Packaging for medicinal plants, spices, plantation crops

18-19 Cushioning materials – mode of action – purpose of use – characteristics – variouskinds of cushioning material – airbags, bubble films, rubberized fibre cushioning,plastic foam cushioning materials, polystyrene (PS), polyurethane (PU), air cellularcushioning, foam in place, polyethylene foam, loose fill packing, korrvu packaging,tissue paper, buffered tissue, acid free tissue, paper waste, paddy straw, bananaleaf etc.

20-21 Methods of storage – storage in pits, barns, cellars, clamp storage – on site storage(in site), hypobaric storage, evaporative cool storage (low cost storage) improvedstorage methods: refrigerated storage, silicon membrance technology, controlledatmospheric storage – protocols of cold chain techniques for fresh produce.

22 Transportation – damage / bruising in transport – compact and impact injuries –cool chain transportation – mode of transport – road (Truck) – railway wagon –sea/water way (ship or barges) – air (air craft).

23-25 Integrated post harvest management in important horticultural crops like mango,banana, citrus, grape, Sapota, papaya, pomegranate, tomato, chilli, okra, gourds,rose, gladiolus, carnation, chrysanthemum, tuberose, gerbera etc.

26-27 Irradiation – food irradiation – types of radiation – applications of radiation – changesin food exposed to radiation – mechanism of food irradiation – procedure of foodirradiation – post irradiation handling of food – detection of irradiated food – units

155

of irradiation – packaging material for irradiated food – practical applications offood irradiation in crops viz., - potato, onion, cocoa beans, dates, mangoes & spicesetc. beneficial aspects of food irradiation – radappertization of fruits, vegetablesand their products.

28-31 Drying and dehydration of horticultural produce – importance, principles, factorsaffecting drying – changes in properties of food material effecting drying – dryingmethods and equipment – tubes of driers and drying technique – drying processesof different horticultural produce – rehydration of dried fruits and vegetablesproducts.

Concentration – methods of concentration of different horticultural produce –intermediate moisture foods (IMF) – effect of concentration and drying on over allquality of different products – nutritional status of dried and concentratedhorticultural produce.

Processing technique for fruit pulp preparation – fresh fruit pulp, frozen fruit pulp,pulp preserved by heat treatment, pulp preserved by sulphur dioxide, pulppreparation from dried fruits.

Modern processing techniques for jam making – jelly making-theories of gelformation – steps involved in preparation and processing of jellies.

32 Canning – considerations for setting up of a cannery – containers – lacqueredcans, acid resistant lacquer, sulphur resistant lacquer manufacture of cans – cansizes – canning techniques for fruits and vegetables.

33-34 Fruit juices and juice beverages – types – RTS, fruits juice blends, fruit juiceconcentrate – Processing techniques.

Fruit juice powder, fruit squashes, fruit appetizer, fruit juice cordial, syrups/sharbat,carbonated beverages, vegetable juice / beverages – packing material and methods.

Processing techniques for preserve, candies, crystallized fruits and vegetables, bar& toffee – Packing of the finished product.

35 Steeping preservation of fruits and vegetables – Uses – Precautions for preparation

36-37 Processing technology of fruit based alcoholic beverages – wine and its types –composition and nutritive value – biochemical characteristics – healthful propertiesof wine – factors affecting quality of wine – microbiology of alcoholic fermentation–importance of yeast in wine making – importance of bacteria in alcoholic beverages– the biochemistry of fermentation – general methods and processing technique ofwine of fermentation – general methods and processing technique of wine production–sparkling wine, sherry, port, fortified wine; vermouth and brandy – different typesof distillation.

156

38-39 Lactic acid fermented beverages – lactic acid bacteria and fermented foods – lacticacid fermentation and preservation – antimicrobial substances produced by lacticacid fermentation, quality assurance and significance of lactic fermented beverages– processing technology of lactic fermented beverages production.

40-41 Vinegar – composition and production – uses of vinegar, vinegar in food processing– types and composition of vinegar – nutritional, therapeutic and qualitysignificance, microbiology and biochemistry of vinegar production, general methodsof vinegar production – quick and modern processes unit operations for thepreparation of vinegar from different horticultural produce.

42-43 Fermentative utilization of waste from food processing industry – food processingwastes available in India – characteristics of food industry wastes – standards forwaste water disposal set up by environmental protection agency –preparation offermented edible products viz., single cell proteins, animal feed, apple, mango,citrus pomace etc., potato and sweet potato peels; food additives viz., microbialflavours and gums, vitamins, organic compounds, biogas production.

44-45 Chutney and sauces – classification – effect on nutritive value and vitamin stabilityin processed products – processing technique for chutneys and sauces.

46-47 Types of pickles – preservation principles – biochemical changes during lacticacid fermentation – horticultural produce undergoing lactic acid fermentation –factors affecting bacterial growth, ingredients with anti microbial properties –containers used for pickling – methods and recipes of different pickles – picklesprepared in brine and vinegar – lactic acid fermented pickles viz., sauerkraut, kimchi,dill pickles, olive pickles; pickles in oil; keeping quality and nutritive value offermented vegetables – safety of fermented vegetables.

48-49 Honey processing and product development – properties processing and storage ofhoney – honey with fruits, vegetables and other horticultural produce – honeydrinks and beverages – honey based common products. Nutritionally enrichedfruit and vegetable products – importance of nutrients – preservation of nutrientsin food products – types of nutritionally enriched products – technology forpreparation of nutritionally enriched fruit juice beverage, fortified fruit bar / leather;dehydrated nutritionally supplemented fruit / vegetable product, canned product,extruded product, dessert fermented product

50 Minimal processing of Horticultural produce – Methods & techniques

157

PRACTICALS:

1-2 Harvest systems and handling during harvest of horticultural produce for freshmarket and processing

3-4 Perception of quality – obtaining total quality in horticultural produce

5-6 Methods of quality evaluation of fresh horticultural produce

7-10 Visit to different fruit and vegetable gardens meant for processing

11-14 Visit to different fruit and vegetable gardens meant for fresh market

15-16 Visit to a packing house – preparation of the horticultural produce for the freshmarket

17-18 Visit to different storage systems – storage of fresh produce

19-20 Transportation of fresh horticultural produce

21-22 Visit to vegetables and fruit markets to study the causes of post harvest losses

23-25 Visit to fresh fruit and vegetables packing house to study the post harvest practicesfollowed for export purpose

26-27 Study of FPO licensing procedure for processing units, specification for processedproducts, food grades, standards, laws and regulations followed by processing units

28-31 HACCP systems for fruits & vegetables cultivation food safety & quality, HACCPprinciples, preparing for a HACCP study, hazard analysis, identifying critical point(CCPS) and good manufacturing practices (GHPS), verification, record keepingand review.

32-35 Methods of quality evaluation of processed horticultural produce, keeping quality,nutritional quality and biochemical changes etc.

36-37 Visit to different quality control laboratories working under different factories offresh and processed horticultural produce

38 Study on packing practices

39-42 Production planning – Quality assurance – raw materials, processing, packing andstorage, testing ingredients and products etc.

43 Applying advanced instrumental methods mealiness in fruit – sensory evaluationand customer expectations – use of advanced methods for detection

44 Selection of site for establishment of commercial processing unit

45 Auxillary raw materials used in fruits & vegetables processing

46-47 Improving the nutritional quality of processed fruit and vegetables: the behaviorof nutrients minerals, antioxidants – vitamins, lycopene and other carotene, duringprocessing.

158

48-49 Visit to a dehydration unit to observe the chain of operations performed inpreparation of dehydrated product

50-51 Visit to a distillery unit to study the operational procedure followed for preparationof fermented products from various horticultural produce

52-53 Visit to an essential oil extraction unit from different aromatic, spice and plantationcrops

54-55 Visit to coffee and rubber processing unit

56-57 Visit to medicinal plants processing unit – extract of alkaloids etc.,

58-59 Study on maintenance of quality control, evaluation and assurance of processedproducts in various processing units

60 Visit to APEDA, Hyderabad

61-64 Processing for drying/dehydrated horticultural produce

65-68 Processing for juice, squash, nectar, cordial syrup/sherbath and other beveragesfrom different horticultural produce

69-72 Dehydration of horticultural produce: methods of drying – sun drying, osmoticdehydration, freeze drying etc., types of dryers; tunnel dryer, belt dryer, vacuumdryer, drum dryer, spray in heated air etc. for preparation of flakes, chips, powdersconcentration etc.

73-76 Processing for canning of horticultural produce

77-78 Technologies, equipment and buildings for medium scale processing and storage /packing of shredded sauerkraut

79-82 Preparation of jam, jellies, marmalade, preserve, candy, glazed and crystallizedfruits and vegetables.

83-86 Preparation of fermented beverages, vinegar etc.,

87-88 Preparation of toffee, bar, chavanprash etc.

89 Preparation of fruit based alcoholic beverages – wine, vermouth, brandy, fortifiedwine etc.,

90 Preparation of lactic acid fermented beverages

91 Processing technique for chutneys and sauces

92,93 Minimal processing of fresh fruit & vegetables – quality changes in minimallyprocessed fruits & vegetables – raw material: various steps involved in processing.

94-95 Food processing factory wastes and their utilization

96-98 Visit to food irradiation unit – irradiation procedures for horticultural produce

99-100 Preparation of bottled fruits, fruit leathers and fruit cheese puree, papain, pectin,spirits.

159

ELP-404 Post harvest technology and value addition ofHorticultural crops

Supporting Dept: EntomologyTHEORY:

1 Storage insect pests of fruits, vegetables and ornamental crops

2 Storage insect pests of spice crops, medicinal and aromatic crops

3 Stored product insect pests of dried fruits and processed foods

4-5 Post harvest insect disinfection treatments – physical treatments – high & lowtemperature, controlled atmosphere, ionizing radiation, radio frequency microwavedielectric heating & chemical treaments.

PRACTICALS:

1 Low temperature treatments for post harvest insect control

2 High temperature treatments for post harvest insect control

3 Controlled atmosphere – (low oxygen & high Co2) for post harvest insect control

4 Controlled atmosphere – vacuum or low pressure for post harvest insect control

5 Ionizing radiation (r-rays high energy electrons and x-rays) treatments for postharvest insect control

6 Radio frequency treatments for post harvest insect control

7 Microwave radiation treatments for post harvest insect control

8 Dielectric heating treatments for post harvest insect control

9 Post harvest insect disinfection treatments for cut flowers

10 Chemical treatments for post harvest insect control

160


Supporting Dept: EngineeringTHEORY:

1 Fruits and vegetables cleaning – Machinery for cleaning of fruits and vegetables,care and maintenance

2 Grading – Methods of grading, equipment for grading of fruits and vegetables,care and maintenance

3 Size reduction – Equipment for size reduction of fruits and vegetables, care andmaintenance

4 Evaporation – Principles, types of evaporators for fruits and vegetable juice

5 Refrigeration and cold storage – Storage condition at different levels of processingof fruits and vegetables

PRACTICALS:

111-112 Identification of tools and equipment required for processing, canning, bottlingand dehydration of fruits and vegetables

113-114 Study of equipment for preparation of different fruit products on commercial lines– jams and jellies

115-116 Care and maintenance of equipment used in marketing of fresh produce, processingof horticultural crops

117-118 Visit to fruit and vegetable processing industries

119-120 Visit to flower, plantation, medicinal and aromatic crop processing units

161


Supporting Dept: PathologyTHEORY:

1 Identification & management of major post harvest pathogens in flowers

2 Identification & management of post harvest diseases of mango, citrus, banana

3 Identification & management of post harvest diseases of grapes, guava, Sapota,apple etc.

4 Biological control of post harvest diseases by various treatments

5 Post harvest treatments to fruits & vegetable to reduce microbial spoilage

6 General methods of cleaning & sterilization of post harvest processing equipment

7 Identification & management of post harvest diseases of mushrooms

8 Identification of microbial flora of processed products

9 Visit to markets to asses post harvest losses due to pathogens

PRACTICALS:

1 Post harvest diseases of fruits & vegetables

2 Post harvest diseases of flowers, spices, medicinal & aromatic crops

3 Post harvest treatments in various crops affecting post harvest deterioration bypathogens

4 Post harvest treatments in various crops to prevent post harvest losses due topathogens

5 Microbial spoilage of processed products

162


Supporting Dept: EconomicsTHEORY:

1 Exports and imports of fresh and processed horticultural products – Indian scenario– policy initiatives for encouraging exports

2 Detailed discussion on New APMC act – opportunities and challenges – directmarketing initiatives – retail marketing – street vendors – business related toHorticulture commodities

3 Detailed procedure and licensing arrangements – certification for export and import

4 Project evaluation – projects, horticulture projects – project cycle, identification,formulation, appraisal, implementation – evaluation

5 Importance of monitoring and evaluation – technique – feasibility – preparation ofreports (report writing).

PRACTICALS:

1 Visit to marketing committee (regulated)

2 Visit to fruit / vegetable markets (study of maintenance of records and transactions)

3 Visit to flower market (wholesale market) study of records auctioning and pricefixation

4 Visit to reliance fresh / heritance fresh and study of procurement, arrangements,value addition, single day turn over in terms of money and quantity of sale etc.

5 Case study on street vendors

6 Visit to exporting firm

7 Visit to quality control lab

8 Visit to APEDA – exposure visit

9 Visit to Department of Horticulture to know the schemes implemented bygovernment to promote Horticulture exports

10 Practical on project evaluation techniques, discounted and undiscounted measures– selection of projects based on feasibility

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Documents

LECTURE OUTLINES 2011 - DR. YSR Horticultural University Outlines.pdf · and new courses introduced, there is a need to provide lecture outlines. Lecture Outlines prepared for fifty