Fundamentals of Horticulture

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Fundamentals of Horticulture Text Book

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Blurb

Horticulture is a important and specialized branch of agriculture which associated with different aspects of fruit, flower and vegetable production and fruit & vegetable preservation. It is worthwhile important to understand the improved production technologies for sustainable production of horticultural crops. Fundamentals of Horticulture assembles and summarizes pertinent available information for the student of agriculture in general and horticulture in particular. This text book is a comprehensive and will meet the growing need of horticulture of graduate and post graduate students at university level of agricultural education. This book covers all aspects of horticulture for competitive examinations like Civil services, PCS, ARS, Banking services, B.Sc./M.Sc./Ph.D. (Ag) admission, state and national levels of different competitive examinations in agriculture. The entire book is prepared in most simple, clear, talking language, comprehensive and short descriptive type of questions so that the concept could be easily understand by the readers in short times.

1. Introduction

A. Floriculture

2. Importance and Scope of Floriculture

3. Indian Floriculture Industry: Present status and scope

4. Annuals

5. Climbers and Creepers

6. Shrubs

7. Hedges

8. Topiary

9. Ornamental Foliage Plants

10. Landscape Gardening

11. Garden Style

12. Green House Production Technologies for Flowering Plants

13. Bulbs

14. Bonsai

15. Annual Flowering Plants

16. Important Herbs Used in Herbacious Border

17. Improved Cultural Practices of Flowering Plants (Rose, Tube Rose, Chrysanthemum, Marigold, Jasmin, Gladiolus, Crossandra, Dahlia)

B. Oliericulture (Vegetable production)

18. Kitchen Garden

19. Green House Production Technologies for Vegetables

20. Package and Practices of Vegetable Production (Tomato, Brinjal, Chilli, Bhindi, Pea, Colecrops, Cucurbits & Gourds, Roots & Tubers, bulbs, Leafy vegetables)

21. Brief description of vegetable production

C. Pomology (Fruit Production)

22. Sub-Tropical Fruits (Mango, Banana, Ber, Graps, Guava, Jackfruit, Litchi, Papaya, Amla)

23. Temperate Fruits (Apple, Apricot, Cherry, Peach, Pear, Strawberry, Persimmon, Plum)

24. Brief Description of Fruit Production Technologies

D. Preservation

25. Fruits and Vegetable Preservation (Jam, Jelly, Marmalade, Chutneys, Pickles, Sauces/Ketchups)

E. Miscellaneous

26. Sericulture

27. Apiculture (Bee Keeping)

28. Lac Culture