Introduction and Status to Horticulture

Propagation of Fruit Trees in India - MCQs

Propagation of Fruit Trees in India - MCQs

-

1. What are the two main methods of propagating fruit trees?

   A. Hybridization and Mutation

   B. Sexual and Asexual

   C. Budding and Grafting

   D. Tissue Culture and Layering

   Correct Answer: B. Sexual and Asexual

2. What does sexual propagation of fruit trees involve?

   A. Use of vegetative parts such as stems and leaves

   B. Use of seeds produced by the fusion of male and female gametes

   C. Combination of desirable traits from different varieties

   D. Production of disease-free planting material

   Correct Answer: B. Use of seeds produced by the fusion of male and female gametes

3. Which of the following is NOT an advantage of asexual propagation?

   A. Genetic uniformity of the progeny

   B. Early and high yield of fruits

   C. Requires skilled labour and specialized equipment

   D. Combination of desirable traits from different varieties

   Correct Answer: C. Requires skilled labour and specialized equipment

4. What can be a disadvantage of asexual propagation?

   A. High genetic variability

   B. Loss of vigour and adaptability of the plants

   C. Increased genetic diversity

   D. Decreased susceptibility to pests and diseases

   Correct Answer: B. Loss of vigour and adaptability of the plants

5. Which factor does NOT affect the success of asexual propagation?

   A. Color of the propagule

   B. Season and environment of propagation

   C. Rootstock and scion compatibility

   D. Method and technique of propagation

   Correct Answer: A. Color of the propagule

6. How is mango typically propagated asexually in India?

   A. Air layering and cleft grafting

   B. T-budding and chip budding

   C. Inarching, veneer grafting, softwood grafting, and epicotyl grafting

   D. Suckers and sword suckers

   Correct Answer: C. Inarching, veneer grafting, softwood grafting, and epicotyl grafting

7. Which asexual propagation method is commonly used for Citrus in India?

   A. Hardwood cuttings and greenwood cuttings

   B. T-budding, patch budding, and chip budding

   C. Suckers and bits

   D. Inarching and veneer grafting

   Correct Answer: B. T-budding, patch budding, and chip budding

8. Guava trees in India are asexually propagated through which of the following methods?

   A. Suckers and tissue culture

   B. Hardwood cuttings and tissue culture

   C. Air layering, cleft grafting, and softwood cuttings

   D. T-budding and patch budding

   Correct Answer: C. Air layering, cleft grafting, and softwood cuttings

9. Which of the following is a method of asexual propagation not used for grapes in India?

   A. Tissue culture

   B. Hardwood cuttings

   C. Greenwood cuttings

   D. Suckers

   Correct Answer: D. Suckers

10. What is a common disadvantage of asexual and sexual propagation methods?

   A. Asexual propagation may cause genetic erosion and loss of biodiversity.

   B. Sexual propagation ensures the genetic uniformity of the progeny.

   C. Asexual propagation does not require skilled labour.

   D. Sexual propagation allows for early and high yield of fruits.

   Correct Answer: A. Asexual propagation may cause genetic erosion and loss of biodiversity.

***

Propagation of Fruit Trees in India -NOTES

Propagation of Fruit Trees in India-NOTES

–

Propagation of Fruit Trees in India:

- Methods of Propagation:

    - Fruit trees can be propagated by sexual or asexual methods.

    - Sexual propagation involves the use of seeds that are produced by the fusion of male and female gametes.

    - Asexual propagation involves the use of vegetative parts such as stems, roots, leaves, buds, etc. that are capable of developing into new plants.

    - Some of the common asexual methods are cuttings, layering, grafting, budding, tissue culture, etc.

- Advantages and Disadvantages of Asexual Propagation:

    - Asexual propagation has some advantages over sexual propagation, such as:

        - It ensures the genetic uniformity and true-to-type nature of the progeny.

        - It enables the production of disease-free and virus-indexed planting material.

        - It allows the combination of desirable traits from different varieties or species.

        - It facilitates the early and high yield of fruits.

    - Asexual propagation also has some disadvantages, such as:

        - It requires skilled labour and specialized equipment.

        - It may result in the loss of vigour and adaptability of the plants.

        - It may increase the susceptibility of the plants to pests and diseases.

        - It may cause genetic erosion and loss of biodiversity.

- Factors Affecting the Success of Asexual Propagation:

    - The success of asexual propagation depends on various factors, such as:

        - The type and quality of the propagule.

        - The season and environment of propagation.

        - The rootstock and scion compatibility.

        - The method and technique of propagation.

        - The aftercare and management of the propagules.

- Examples of Asexual Propagation of Fruit Trees in India:

    - Some of the examples of asexual propagation of fruit trees in India are:

        - Mango is propagated by inarching, veneer grafting, softwood grafting, and epicotyl grafting.

        - Citrus is propagated by T-budding, patch budding, and chip budding.

        - Guava is propagated by air layering, cleft grafting, and softwood cuttings.

        - Banana is propagated by suckers, sword suckers, bits, and tissue culture.

        - Grapes is propagated by hardwood cuttings, greenwood cuttings, and tissue culture.

MCQs on preparation of jam, jelly, pickle, and murabba in India

MCQs on preparation of jam, jelly, pickle, and murabba in India:

1. **What is the minimum total solid content required in jam as per the specifications?**

   - A) 45%

   - B) 55%

   - C) 65%

   - D) 68%

   - **Correct Answer: D) 68%**

2. **Which of the following fruits is not commonly used for making jam?**

   - A) Banana

   - B) Carrot

   - C) Mango

   - D) Papaya

   - **Correct Answer: B) Carrot**

3. **What is the FPO specification for the total soluble solids (TSS) in jam?**

   - A) 65.5%

   - B) 68.5%

   - C) 70%

   - D) 72%

   - **Correct Answer: B) 68.5%**

4. **Jelly is characterized by its transparency and should contain what percentage of total solids?**

   - A) 60%

   - B) 65%

   - C) 68%

   - D) 70%

   - **Correct Answer: B) 65%**

5. **Which type of acid is specifically mentioned in the context of jam preparation?**

   - A) Hydrochloric acid

   - B) Sulfuric acid

   - C) Citric acid

   - D) Acetic acid

   - **Correct Answer: C) Citric acid**

6. **Pickle can be preserved using all of the following except:**

   - A) Salt

   - B) Oil

   - C) Water

   - D) Vinegar

   - **Correct Answer: C) Water**

7. **What is the required acidity range for jam?**

   - A) 0.3-0.4%

   - B) 0.5-0.6%

   - C) 0.7-0.8%

   - D) 0.9-1%

   - **Correct Answer: B) 0.5-0.6%**

8. **Murabba is primarily prepared using which of the following methods?**

   - A) Fermentation

   - B) Dry coating with sugar

   - C) Deep frying

   - D) Smoking

   - **Correct Answer: B) Dry coating with sugar**

9. **What percentage of fruit or vegetable pieces does the FPO specification require in pickle?**

   - A) 10%

   - B) 20%

   - C) 25%

   - D) 30%

   - **Correct Answer: C) 25%**

10. **Which of the following is not a step in the preparation of murabba?**

    - A) Fermentation

    - B) Addition of sugar and spices

    - C) Cooking

    - D) Peeling and grating or slicing

    - **Correct Answer: A) Fermentation**

***

Preparation of Jam, jelly, pickle, murabba in India

# Preparation of Jam, jelly, pickle, murabba in India

## Jam

- Jam is a product made by boiling fruit pulp with sufficient quantity of sugar to a reasonably thick consistency, firm enough to hold the fruit tissues in position.

- Jam contains 0.5-0.6 per cent acidity and 68 per cent total solids.

- Jam can be prepared from one kind of fruit or from two or more kinds. Apple, sapota, papaya, plums, mango, grapes, jack, pineapple, banana, guava, and pears are some of the fruits used for the preparation of jam.

- The FPO specification of jam is 68.5% TSS, 45% of fruit pulp, and 0.5-0.6% of acid (citric acid) per 100 gm of the prepared product.

- The steps involved in the preparation of jam are: selection and preparation of fruit, addition of sugar and acid, cooking, judging of end point by sheet test, filling hot into sterilized bottles, cooling, waxing, capping, and storage.

## Jelly

- Jelly is a semi-solid product prepared by boiling a clear, strained solution of pectin-containing fruit extract, free from pulp, after the addition of sugar and acid.

- Jelly should be transparent, well set but not too stiff, and should have the original flavour of the fruit. It should be of attractive colour and keep its shape when removed from the mould.

- Jelly contains 0.5-0.75 per cent acidity and 65 per cent total solids.

- Jelly can be prepared from fruits that are rich in pectin, such as guava, sour apple, plum, karonda, wood apple, papaya, and jackfruit.

- The FPO specification for jelly is the final product should have 65% solids, 45% fruit extract, and 0.5-0.75% acid.

- The steps involved in the preparation of jelly are: selection and preparation of fruit, extraction of juice, straining of juice, addition of sugar and acid, boiling, testing for gel formation, filling hot into sterilized jars, cooling, sealing, and storage.

## Pickle

- Pickle is a product prepared by preserving fruits or vegetables in an edible anti-microbial liquid or dry powder.

- Pickle can be classified into four types based on the preserving agent: salt, oil, vinegar, and sugar.

- Pickle can be prepared from various fruits and vegetables, such as mango, lime, lemon, amla, carrot, cauliflower, radish, turnip, cucumber, onion, garlic, ginger, chilli, etc.

- The FPO specification for pickle is the final product should have 25% of fruit or vegetable pieces, 15% of brine or oil, 5% of spices and condiments, and 4.5% of acidity.

- The steps involved in the preparation of pickle are: selection and preparation of fruit or vegetable, curing, washing, drying, addition of spices and condiments, filling into containers, addition of brine or oil, pasteurization, cooling, sealing, and storage.

## Murabba

- Murabba is a sweet preserve made with berries or fruits, spices, and sugar.

- Murabba can also be categorized under candied fruits and is a popular way of preservation in the Middle East, Central Asia, South Asia, and South Caucasus.

- Murabba can be prepared both in a dry and wet way. The dry method involves coating the fruit pieces with sugar and drying them in the sun. The wet method involves cooking the fruit pieces in sugar syrup and adding spices.

- Murabba can be prepared from various fruits, such as mango, amla, apple, plum, apricot, quince, etc.

- Murabba is believed to possess medicinal properties and can be used as a folk and traditional medicine.

- The steps involved in the preparation of murabba are: selection and preparation of fruit, peeling and grating or slicing, addition of sugar and spices, cooking, testing for doneness, filling hot into sterilized jars, cooling, sealing, and storage.

MCQs on Orchard Layout in Horticulture

What is the main purpose of laying out an orchard?

A) To provide maximum shade for the trees.

B) To create a visually appealing design.

C) To maximize the number of trees per hectare while allowing for proper growth and cultural practices. #

D) To minimize the risk of wind damage to the trees.

Which of the following is NOT a type of vertical row planting pattern?

A) Square system #

B) Hexagonal system

C) Rectangular system

D) Cluster system

What is the advantage of using a square planting system?

A) It is the most efficient use of space.

B) It allows for easy intercropping and cultivation in two directions. #

C) It is more resistant to wind damage.

D) It is the easiest planting system to lay out.

What is the disadvantage of using a rectangular planting system?

A) It is more difficult to lay out than a square system.

B) It does not allow for equal distribution of space per tree. #

C) It is less resistant to wind damage.

D) It is not suitable for intercropping.

What is the advantage of using a cluster planting system?

A) It is the most efficient use of space.

B) It allows for easy cultural operations around each cluster. #

C) It is more resistant to wind damage.

D) It is the easiest planting system to lay out.

What is the main difference between a vertical row planting pattern and an alternate row planting pattern?

A) The trees in alternate rows are planted closer together.

B) The trees in alternate rows are planted further apart. #

C) The trees in alternate rows are planted at a different angle.

D) There is no difference in the spacing or arrangement of the trees.

What is the name of the planting pattern in which six trees form a hexagon with a seventh tree in the center?

A) Square system

B) Rectangular system

C) Cluster system

D) Hexagonal system #

Package of practices of major fruits (PAPAYA, GRAPE, LITCHI, SAPOTA) in india

###**Package of practices of major fruits in India. Part 2**

**Papaya:**

- Papaya is a tropical fruit crop that can be grown in a wide range of soils and climatic conditions.

- The recommended varieties of papaya for cultivation in India are Pusa Nanha, Pusa Majesty, Pusa Delicious, Coorg Honey Dew, Co-1, Co-2, Co-3, Co-4, Co-5, Co-6, Co-7, Surya, Red Lady, etc.

- Papaya is propagated by seeds, which are extracted from fully ripe fruits and treated with 0.2% mercuric chloride solution for 5 minutes to prevent fungal diseases.

- Papaya plants are planted at a spacing of 1.8 x 1.8 m or 2 x 2 m in pits of 60 x 60 x 60 cm size, filled with a mixture of topsoil, farmyard manure and neem cake.

- Papaya requires regular irrigation, especially during summer and dry periods. Drip irrigation is the most efficient method of water application for papaya.

- Papaya is fertilized with 250 g of nitrogen, 125 g of phosphorus and 250 g of potassium per plant per year, applied in four equal splits at quarterly intervals.

- Papaya is prone to several pests and diseases, such as papaya ring spot virus, papaya mosaic virus, anthracnose, powdery mildew, fruit fly, mealy bug, etc. Integrated pest and disease management practices, such as use of resistant varieties, roguing, sanitation, pruning, spraying, trapping, etc. are recommended for papaya.

- Papaya fruits are harvested when they attain one-fourth to one-third yellow colour on the surface. The fruits are graded according to size and quality and packed in corrugated fibre board boxes for marketing.

**Grape:**

- Grape is a sub-tropical fruit crop that can be grown in a variety of soils, but well-drained sandy loam to clay loam soils with pH 6.5 to 8.0 are ideal.

- The major varieties of grape grown in India are Thompson Seedless, Anab-e-Shahi, Bangalore Blue, Sharad Seedless, Flame Seedless, Perlette, Beauty Seedless, etc.³⁴

- Grape is propagated by hardwood cuttings, which are prepared from one-year-old canes and treated with rooting hormones, such as IBA or NAA³.

- Grape plants are planted at a spacing of 3 x 2 m or 3 x 3 m in pits of 60 x 60 x 60 cm size, filled with a mixture of topsoil, farmyard manure and superphosphate³.

- Grape requires frequent and light irrigation, especially during the initial stages of growth and development. Drip irrigation is the most suitable method of water application for grape³.

- Grape is fertilized with 500 g of nitrogen, 250 g of phosphorus and 750 g of potassium per plant per year, applied in three to four splits at different stages of growth³.

- Grape is susceptible to several pests and diseases, such as downy mildew, powdery mildew, anthracnose, botrytis rot, leaf hopper, thrips, mealy bug, etc. Integrated pest and disease management practices, such as use of resistant varieties, pruning, training, canopy management, spraying, etc. are recommended for grape³⁴.

- Grape fruits are harvested when they attain the desired size, colour and sugar content. The fruits are graded according to quality standards and packed in plastic crates or cardboard boxes for marketing³.

**Litchi:**

- Litchi is a subtropical fruit crop that can be grown in a range of soils, but well-drained loamy soils with pH 5.0 to 7.5 are preferred.

- The important varieties of litchi grown in India are Dehradun, Shahi, China, Rose Scented, Calcuttia, Early Large Red, etc.

- Litchi is propagated by air layering, which is done on one-year-old shoots during June-July.

- Litchi plants are planted at a spacing of 10 x 10 m or 12 x 12 m in pits of 1 x 1 x 1 m size, filled with a mixture of topsoil, farmyard manure and bone meal.

- Litchi requires adequate irrigation, especially during flowering and fruit development. Sprinkler or drip irrigation is recommended for litchi.

- Litchi is fertilized with 500 g of nitrogen, 250 g of phosphorus and 500 g of potassium per plant per year, applied in two splits, one after harvesting and another before flowering.

- Litchi is affected by several pests and diseases, such as litchi mite, litchi bug, fruit borer, bark eating caterpillar, anthracnose, leaf blight, fruit rot, etc. Integrated pest and disease management practices, such as use of resistant varieties, pruning, sanitation, spraying, etc. are recommended for litchi .

- Litchi fruits are harvested when they attain full size, colour and flavour. The fruits are graded according to size and quality and packed in bamboo baskets or plastic crates for marketing.

**Sapota:**

- Sapota is a tropical fruit crop that can be grown in a wide range of soils, but well-drained sandy loam to clay loam soils with pH 6.0 to 8.0 are suitable.

- The popular varieties of sapota grown in India are Cricket Ball, Kalipatti, Pala, Kirtibarti, Dwarapudi, PKM-1, PKM-2, PKM-3, etc.

- Sapota is propagated by patch budding or shield budding, which are done on seedlings raised from seeds of superior varieties.

- Sapota plants are planted at a spacing of 8 x 8 m or 10 x 10 m in pits of 1 x 1 x 1 m size, filled with a mixture of topsoil, farmyard manure and neem cake.

- Sapota requires moderate irrigation, especially during summer and dry periods. Basin or drip irrigation is advisable for sapota.

- Sapota is fertilized with 500 g of nitrogen, 250 g of phosphorus and 500 g of potassium per plant per year, applied in two splits, one before flowering and another after harvesting.

- Sapota is attacked by several pests and diseases, such as leaf webber, leaf miner, stem borer, fruit fly, scab, anthracnose, die back, etc. Integrated pest and disease management practices, such as use of resistant varieties, pruning, sanitation, spraying, etc. are recommended for sapota .

- Sapota fruits are harvested when they show signs of maturity, such as change in colour, softening of flesh and detachment from the pedicel. The fruits are graded according to size and quality and packed in wooden boxes or plastic crates for marketing.

Notes on Package of practices of major vegetable crops (Potato, Tomato, Onion, Brinjal) in india

Notes on Package of practices of major vegetable crops (Potato, Tomato, Onion, Brinjal) in india

–

Doc: Click

Potato (Aloo):

• Potato is the most important vegetable crop in India, accounting for about 27% of the total vegetable production.
• Potato is a cool season crop and requires a temperature range of 15-20°C for optimum growth and yield.
• Potato is propagated by tubers, which are planted at a depth of 10-15 cm and a spacing of 45-60 cm between rows and 20-25 cm between plants.
• Potato requires a well-drained, sandy loam to clay loam soil with a pH of 5.5-6.5.
• Potato is susceptible to various pests and diseases, such as aphids, cutworms, potato tuber moth, late blight, early blight, black scurf, etc.
• Potato is harvested when the foliage starts to dry and the tubers attain the desired size and maturity.
• Potato is a rich source of carbohydrates, proteins, vitamins, minerals and antioxidants.

Tomato (Tamatar):

• Tomato is the second most important vegetable crop in India, accounting for about 12% of the total vegetable production1.
• Tomato is a warm season crop and requires a temperature range of 20-30°C for optimum growth and yield.
• Tomato is propagated by seeds, which are sown in nursery beds and transplanted to the main field after 4-6 weeks.
• Tomato requires a well-drained, fertile, loamy soil with a pH of 6.0-7.0.
• Tomato is susceptible to various pests and diseases, such as whitefly, thrips, fruit borer, leaf miner, bacterial wilt, mosaic virus, leaf curl, etc.
• Tomato is harvested when the fruits attain the desired colour and ripeness, depending on the market preference.
• Tomato is a rich source of lycopene, a potent antioxidant that has anti-cancer and anti-inflammatory properties.

Onion (Piaz):

• Onion is the third most important vegetable crop in India, accounting for about 11% of the total vegetable production.
• Onion is a biennial crop that is grown as an annual crop and requires a temperature range of 13-25°C for optimum growth and yield.
• Onion is propagated by seeds or bulbs, which are sown or planted at a depth of 2-3 cm and a spacing of 30-45 cm between rows and 10-15 cm between plants.
• Onion requires a well-drained, sandy loam to clay loam soil with a pH of 6.0-7.0.
• Onion is susceptible to various pests and diseases, such as onion thrips, onion maggot, onion fly, purple blotch, stemphylium blight, basal rot, etc.
• Onion is harvested when the tops fall over and the bulbs attain the desired size and dryness.
• Onion is a rich source of flavonoids, sulphur compounds, vitamin C and dietary fibre that have anti-microbial, anti-diabetic and anti-cholesterol effects.

Brinjal (Baingan):

• Brinjal is the fourth most important vegetable crop in India, accounting for about 8% of the total vegetable production.
• Brinjal is a warm season crop and requires a temperature range of 24-30°C for optimum growth and yield.
• Brinjal is propagated by seeds, which are sown in nursery beds and transplanted to the main field after 6-8 weeks.
• Brinjal requires a well-drained, fertile, loamy soil with a pH of 6.5-7.5.
• Brinjal is susceptible to various pests and diseases, such as shoot and fruit borer, aphids, jassids, leaf hopper, wilt, blight, anthracnose, etc.
• Brinjal is harvested when the fruits attain the desired size, shape and colour, depending on the variety and market preference.
• Brinjal is a rich source of anthocyanins, phenolic acids, alkaloids and saponins that have anti-oxidant, anti-inflammatory and anti-cancer properties.

***

Notes on Cultivation of Fruit Crops in India Part 1

### Mango Cultivation in India:

- **Varieties:**

  - Alphonso

  - Kesar

  - Dasheri

  - Langra

- **Climate Requirements:**

  - Thrives in tropical and subtropical climates

  - Temperature range: 24-30°C

- **Soil Type:**

  - Well-drained loamy soil

  - pH range: 5.5-7.5

- **Planting Season:**

  - June to July

- **Irrigation:**

  - Regular watering during dry periods

  - Reduced watering during flowering

- **Pruning:**

  - Remove dead or diseased branches

### Banana Cultivation in India:

- **Varieties:**

  - Cavendish

  - Robusta

  - Poovan

  - Nendran

- **Climate Requirements:**

  - Grows well in tropical climates

  - Optimal temperature: 27-30°C

- **Soil Type:**

  - Well-drained soil with organic matter

  - pH range: 6-7

- **Planting Season:**

  - Throughout the year

- **Irrigation:**

  - Regular watering, especially during fruiting

- **Harvesting:**

  - Harvest when fruits are mature but still green

### Guava Cultivation in India:

- **Varieties:**

  - Allahabad Safeda

  - Lalit

  - Lucknow 49

  - Sardar

- **Climate Requirements:**

  - Adaptable to a wide range of climates

  - Thrives in subtropical regions

- **Soil Type:**

  - Well-drained loamy soil

  - pH range: 4.5-7

- **Planting Season:**

  - June to August

- **Irrigation:**

  - Regular watering during dry spells

- **Pest Management:**

  - Control of fruit fly and scale insects

ONE-LINER NOTES ON Cultivation of Mango, Banana, Citrus

ONE-LINER NOTES ON Cultivation of Mango, Banana, Citrus:

Mango:

• - India is the largest producer of mangoes in the world, accounting for over 50% of global production.
• - Mango cultivation requires a tropical and subtropical climate.
• - The major mango-growing states in India are Uttar Pradesh, Andhra Pradesh, Karnataka, Bihar, and Gujarat.
• - The most popular varieties of mango in India are Alphonso, Dasheri, Langra, and Kesar.
• - Mango trees require well-drained soil and regular irrigation.
• - Pruning and training of mango trees are important for maintaining tree shape and increasing yield.
• - Mango trees are susceptible to pests and diseases such as fruit flies, mealybugs, and anthracnose.

Banana:

• - India is the largest producer of bananas in the world, accounting for over 25% of global production.
• - Banana cultivation requires a tropical climate with temperatures between 20-30°C.
• - The major banana-growing states in India are Maharashtra, Tamil Nadu, Gujarat, and Karnataka.
• - The most popular varieties of banana in India are Cavendish, Robusta, and Poovan.
• - Banana plants require well-drained soil and regular irrigation.
• - Propagation of banana plants is done through suckers or tissue culture.
• - Banana plants are susceptible to pests and diseases such as nematodes, Panama disease, and Sigatoka leaf spot.

Citrus:

• - Citrus fruits such as oranges, lemons, and grapefruits are grown in India.
• - Citrus cultivation requires a subtropical climate with temperatures between 15-30°C.
• - The major citrus-growing states in India are Maharashtra, Andhra Pradesh, and Tamil Nadu.
• - The most popular varieties of citrus in India are Nagpur oranges, Kinnow mandarins, and Khasi mandarins.
• - Citrus trees require well-drained soil and regular irrigation.
• - Pruning and training of citrus trees are important for maintaining tree shape and increasing yield.
• - Citrus trees are susceptible to pests and diseases such as citrus greening, citrus canker, and fruit flies.

Notes on Soil and Climate Limiting Factors for Horticultural Crops:

Source: Introduction to Horticulture by N. Kumar

Read Full: Click

Soil:

• The soil provides nutrients and water for plant growth.
• Soil fertility, reaction, and drainage impact horticultural crop productivity.

Kinds of Soil:

• Soils are classified based on particle size, relative amount of various sizes, and organic/inorganic matter content.
• Inorganic soils have less than 10% organic matter in the surface layer.
• The inorganic portion includes sand, silt, and clay.

Sandy Soils:

• Coarse textured with large pore-spaces.
• Poor water-holding capacity and low nutrient retention.
• Suitable for vegetables for early crops and rapid root growth.
• Common medium for propagating cuttings.
• Need considerable nutrients for optimal horticultural production.

Loamy Soils:

• Contain sand, silt, and clay.
• Described as sandy loam, silty loam, or clay loam based on predominant component.
• Sandy loams yield early crops compared to silt or clay loams.
• All loam types are highly suitable for horticultural production.

Clay Soils:

• Fine textured with very small pore spaces.
• Unsuitable for most horticultural crops, especially root and tuber crops, unless improved with organic matter.
• Better nutrient attraction, holding, and release compared to other soil types.
• Mangoes grow well in rich clayey soil but with more vegetative growth and less fruit production.

Read Full: Click

Notes on 1. Introduction to Horticulture

Source: Introduction to Horticulture by N. Kumar

Read Full: Click

Origin and Definition:

• ‘Horticulture’ term was first appeared in 17th century writings.
• ‘Horticulture’ derived from Latin "Hortus" (garden) and "cultura" (cultivation).
• Modern horticulture: Science and practice of growing fruits, vegetables, ornamental plants, spices, and medicinal plants.
• Horticulture focuses on "garden crops" (fruits, vegetables, spices, etc.).
• Horticultural crops features:
• Highly perishable, utilized fresh.
• Intensive cultivation with high inputs (capital, labor, technology).
• Rich in vitamins and minerals.
• Can be aesthetic or ornamental.

• Horticultural focus on intensive cultivation of high-value, perishable crops.
• Horticultural crops are rich in vitamins, minerals, and aesthetic appeal.

Divisions of Horticulture:

• Pomology: Study of fruit crops, classified as woody (trees, shrubs, vines) or herbaceous (prostrate or upright).
• Olericulture: Study of vegetable crops, classified as annuals, biennials, or perennials.
• Floriculture: Study of ornamental plants, including cut flowers, potted plants, and landscape plants.
• Landscape Horticulture: Design, construction, and maintenance of landscapes.

Fruit Crops:

• Classified by plant type (woody/herbaceous), growth habit (deciduous/evergreen), temperature requirements (temperate/subtropical/tropical), and humidity tolerance (arid/semi-arid/humid).
• Examples: Apple, pear, mango, litchi, strawberry, banana.

Vegetable Crops:

• Classified by plant part harvested (roots, stems, leaves, flowers, fruits, seeds).
• Examples: Tomato, potato, carrot, spinach, cauliflower, beans.

Additional Notes:

• Horticulture also includes arboriculture (study of trees) and postharvest management of crops.
• Horticultural practices like propagation, pruning, and harvesting require specialized skills.
• Horticultural science plays a vital role in food security, nutrition, and environmental sustainability.

Read Full: Click

130 Days Exam Plan for ICAR JRF MSc Entrance Exam in Horticulture based on Latest Syllabus:

Click for doc

Unit I: Importance of Agriculture in the National Economy and Basic Principles of Crop Production

1. Importance of Agriculture in the National Economy
2. Basic Principles of Crop Production - Part 1
3. Basic Principles of Crop Production - Part 2
4. Basic Principles of Crop Production - Part 3
5. Role of NPK in Crop Production
6. Deficiency Symptoms of NPK
7. Structure and Function of Cell Organelles
8. Mitosis and Meiosis
9. Mendelian Genetics in Crop Production
10. Elementary Knowledge of Photosynthesis
11. Elementary Knowledge of Respiration
12. Elementary Knowledge of Transpiration
13. Structure and Functions of Carbohydrates
14. Structure and Functions of Proteins
15. Structure and Functions of Nucleic Acids
16. Structure and Functions of Enzymes
17. Structure and Functions of Vitamins
18. Major Pests of Rice and Their Management
19. Major Diseases of Rice and Their Management
20. Major Pests of Wheat and Their Management
21. Major Diseases of Wheat and Their Management
22. Major Pests of Cotton and Their Management
23. Major Diseases of Cotton and Their Management
24. Major Pests of Chickpea and Their Management
25. Major Diseases of Chickpea and Their Management
26. Major Pests of Sugarcane and Their Management
27. Major Diseases of Sugarcane and Their Management
28. Important Rural Development Programs in India
29. Organizational Setup of Agricultural Research, Education, and Extension in India
30. Elements of Statistics in Agriculture

Unit II: Horticultural Practices and Crop Cultivation

1. Introduction to Horticulture
2. Classification of Horticultural Crops
3. Climatic Requirements for Horticultural Crops
4. Plant Nutrients and Their Functions
5. Deficiency Symptoms of Plant Nutrients
6. Manures and Their Application
7. Fertilizers and Their Application
8. Systems of Irrigation in Horticulture
9. Layout and Establishment of Orchards
10. Pruning and Training of Fruit Trees
11. Propagation of Fruit Trees
12. Cultivation of Mango Trees
13. Cultivation of Banana
14. Cultivation of Citrus Fruits
15. Cultivation of Guava Trees
16. Cultivation of Grapevines
17. Cultivation of Pineapple
18. Cultivation of Papaya 
19. Cultivation of Apple 
20. Cultivation of Pear 
21. Cultivation of Peach 
22. Cultivation of Plum 
23. Cultivation of Coconut 
24. Cultivation of Cashew Nut
25. Cultivation of Black Pepper
26. Cultivation of Coriander
27. Cultivation of Turmeric
28. Physiological Disorders in Horticultural Crops - Part 1
29. Physiological Disorders in Horticultural Crops - Part 2
30. Major Vegetable Crops of Tropical Regions - Part 1
31. Major Vegetable Crops of Tropical Regions - Part 2
32. Major Vegetable Crops of Tropical Regions - Part 3
33. Major Vegetable Crops of Tropical Regions - Part 4
34. Major Vegetable Crops of Subtropical Regions - Part 1
35. Major Vegetable Crops of Subtropical Regions - Part 2
36. Major Vegetable Crops of Subtropical Regions - Part 3
37. Major Vegetable Crops of Temperate Regions - Part 1
38. Major Vegetable Crops of Temperate Regions - Part 2
39. Major Vegetable Crops of Temperate Regions - Part 3
40. Techniques for Raising Nursery Plants
41. Nutritive Value of Fruits in Human Nutrition
42. Nutritive Value of Vegetables in Human Nutrition
43. Basic Physiology of Ripening in Fruits
44. Basic Physiology of Ripening in Vegetables
45. Types of Fruit Products
46. Types of Vegetable Products
47. Control of Fungal Diseases in Fruits - Part 1
48. Control of Fungal Diseases in Fruits - Part 2
49. Control of Bacterial Diseases in Fruits - Part 1
50. Control of Bacterial Diseases in Fruits - Part 2
51. Control of Fungal Diseases in Vegetables - Part 1
52. Control of Fungal Diseases in Vegetables - Part 2
53. Control of Bacterial Diseases in Vegetables - Part 1
54. Control of Bacterial Diseases in Vegetables - Part 2 
55. Major Floricultural Crops in India
56. Commercial Cultivation of Roses
57. Commercial Cultivation of Carnations
58. Commercial Cultivation of Chrysanthemums
59. Commercial Cultivation of Marigolds
60. Commercial Cultivation of Tuberose
61. Commercial Cultivation of Gladiolus
62. Commercial Cultivation of Orchids
63. Establishment of Lawns
64. Maintenance of Lawns
65. Establishment of Trees
66. Maintenance of Trees
67. Establishment of Shrubs
68. Maintenance of Shrubs
69. Establishment of Creepers
70. Maintenance of Creepers
71. Establishment of Hedges
72. Maintenance of Hedges
73. Establishment of Annuals
74. Maintenance of Annuals
75. Types of Gardens
76. Methods of Crop Improvement
77. Concepts of Male Sterility in Plants
78. Concepts of Incompatibility in Plants
79. Plant Breeding Methods
80. Pure Line Selection
81. Pedigree Selection
82. Backcrossing in Plant Breeding
83. Mass Selection in Plant Breeding
84. Heterosis in Plant Breeding
85. Management of Pests in Fruit Crops - Part 1
86. Management of Pests in Fruit Crops - Part 2
87. Management of Pests in Fruit Crops - Part 3
88. Management of Pests in Fruit Crops - Part 4
89. Management of Diseases in Fruit Crops - Part 1
90. Management of Diseases in Fruit Crops - Part 2
91. Management of Diseases in Fruit Crops - Part 3
92. Management of Diseases in Fruit Crops - Part 4
93. Management of Pests in Vegetable Crops - Part 1
94. Management of Pests in Vegetable Crops - Part 2
95. Management of Pests in Vegetable Crops - Part 3
96. Management of Diseases in Vegetable Crops - Part 1
97. Management of Diseases in Vegetable Crops - Part 2
98. Management of Diseases in Vegetable Crops - Part 3
99. Final Practice Test 1
100. Final Practice Test 2

EXAM PLANNER 100 DAYS
ICAR AIEEA PG JRF HORTICULTURE : Topics Outlined Syllabus:
***

UNIT I: Importance of Agriculture in the National Economy and Basic Principles of Crop Production (Lectures 1-40)

Week 1-2: Introduction to Agriculture and Crop Production

• Lecture 1: Importance of Agriculture in the National Economy
• Lecture 2: Basic Principles of Crop Production
• Lecture 3: Cultivation of Rice: Part 1
• Lecture 4: Cultivation of Rice: Part 2
• Lecture 5: Cultivation of Wheat: Part 1

Week 3-4: Crop Cultivation and Soil Management

• Lecture 6: Cultivation of Wheat: Part 2
• Lecture 7: Cultivation of Chickpea
• Lecture 8: Cultivation of Pigeon-pea
• Lecture 9: Cultivation of Sugarcane: Part 1
• Lecture 10: Cultivation of Sugarcane: Part 2
• Lecture 11: Cultivation of Groundnut

Week 5-6: Crop Cultivation and Soil Nutrients

• Lecture 12: Cultivation of Tomato
• Lecture 13: Cultivation of Mango
• Lecture 14: Major Soils of India
• Lecture 15: Role of NPK and Deficiency Symptoms: Part 1
• Lecture 16: Role of NPK and Deficiency Symptoms: Part 2

Week 7-8: Cellular Biology and Genetics

• Lecture 17: Structure and Function of Cell Organelles
• Lecture 18: Mitosis and Meiosis
• Lecture 19: Mendelian Genetics: Part 1
• Lecture 20: Mendelian Genetics: Part 2
• Lecture 21: Elementary Knowledge of Photosynthesis, Respiration, and Transpiration

Week 9-10: Biochemistry and Crop Protection

• Lecture 22: Structure and Functions of Carbohydrates
• Lecture 23: Structure and Functions of Proteins
• Lecture 24: Structure and Functions of Nucleic Acids
• Lecture 25: Enzymes and Vitamins
• Lecture 26: Major Pests of Rice and Their Management

Week 11-12: Crop Protection and Rural Development

• Lecture 27: Major Pests of Wheat and Their Management
• Lecture 28: Major Pests of Cotton and Chickpea
• Lecture 29: Major Pests of Sugarcane and Their Management
• Lecture 30: Important Rural Development Programs in India
• Lecture 31: Organizational Setup of Agricultural Research, Education, and Extension in India

Week 13-14: Statistical Analysis in Agriculture

• Lecture 32: Introduction to Elements of Statistics: Part 1
• Lecture 33: Elements of Statistics: Part 2
• Lecture 34: Elements of Statistics: Part 3
• Lecture 35: Elements of Statistics: Part 4
• Lecture 36: Elements of Statistics: Part 5

UNIT II: Horticultural Practices and Crop Cultivation (Lectures 41-110)

Week 15-16: Orchards and Fruit Trees

• Lecture 37: Layout and Establishment of Orchards
• Lecture 38: Pruning and Training of Fruit Trees: Part 1
• Lecture 39: Pruning and Training of Fruit Trees: Part 2
• Lecture 40: Propagation Techniques for Fruit Trees

Week 17-18: Tropical and Subtropical Fruits

• Lecture 41: Cultivation of Mango: Part 1
• Lecture 42: Cultivation of Mango: Part 2
• Lecture 43: Cultivation of Banana and Citrus
• Lecture 44: Cultivation of Guava and Grape
• Lecture 45: Cultivation of Pineapple and Papaya

Week 19-20: Temperate Fruits and Plantation Crops

• Lecture 46: Cultivation of Apple and Pear
• Lecture 47: Cultivation of Peach and Plum
• Lecture 48: Cultivation of Coconut
• Lecture 49: Cultivation of Cashew Nut
• Lecture 50: Cultivation of Spices: Part 1

Week 21-22: Spice Crops

• Lecture 51: Cultivation of Spices: Part 2
• Lecture 52: Physiological Disorders in Horticultural Crops
• Lecture 53: Major Vegetable Crops: Part 1
• Lecture 54: Major Vegetable Crops: Part 2
• Lecture 55: Raising Nursery Plants

Week 23-24: Nutritional Value and Crop Improvement

• Lecture 56: Nutritive Value of Fruits and Vegetables
• Lecture 57: Basic Physiology of Ripening
• Lecture 58: Types of Fruits and Vegetable Products
• Lecture 59: Control of Fungal and Bacterial Diseases
• Lecture 60: Floricultural Crops: Part 1

Week 25-26: Floricultural Crops and Landscape Gardening

• Lecture 61: Floricultural Crops: Part 2
• Lecture 62: Establishment and Maintenance of Lawns
• Lecture 63: Trees, Shrubs, Creepers, and Hedges
• Lecture 64: Annuals in Horticulture
• Lecture 65: Types of Gardens and Crop Improvement

Week 27-28: Plant Breeding and Nutrition

• Lecture 66: Concepts of Male Sterility and Incompatibility
• Lecture 67: Plant Breeding Methods: Part 1
• Lecture 68: Plant Breeding Methods: Part 2
• Lecture 69: Heterosis (Hybrid Vigor)
• Lecture 70: Plant Nutrients and Deficiency Symptoms: Part 1

Week 29-30: Soil Management and Irrigation

• Lecture 71: Plant Nutrients and Deficiency Symptoms: Part 2
• Lecture 72: Manures and Fertilizers
• Lecture 73: Systems of Irrigation: Part 1
• Lecture 74: Systems of Irrigation: Part 2
• Lecture 75: Management of Important Pests and Diseases: Part 1

Week 31-32: Pest and Disease Management

• Lecture 76: Management of Important Pests and Diseases: Part 2
• Lecture 77: Management of Important Pests and Diseases: Part 3
• Lecture 78: Management of Important Pests and Diseases: Part 4
• Lecture 79: Integrated Pest Management (IPM)
• Lecture 80: Disease Management Strategies

UNIT III: Crop Protection, Post-Harvest Management, and Agriculture Economics (Lectures 111-150)

Week 33-34: Crop Protection and Pest Management

• Lecture 81: Crop Protection and Pest Management
• Lecture 82: Pesticides and Their Application
• Lecture 83: Organic Farming and Sustainable Agriculture
• Lecture 84: Biotechnology in Agriculture
• Lecture 85: Post-Harvest Losses and Their Prevention: Part 1

Week 35-36: Post-Harvest Management and Value Addition

• Lecture 86: Post-Harvest Losses and Their Prevention: Part 2
• Lecture 87: Food Processing in Agriculture
• Lecture 88: Agribusiness and Marketing
• Lecture 89: Agricultural Finance and Insurance
• Lecture 90: Agricultural Economics and Policies

Week 37-38: Farm Management and Sustainable Agriculture

• Lecture 91: Farm Management and Planning
• Lecture 92: Sustainable Agriculture and Conservation Practices
• Lecture 93: Climate Change and Agriculture
• Lecture 94: Future Trends and Innovations in Agriculture
• Lecture 95: Review and Revision

*****

Refind Plan
EXAM PLANNER 100 DAYS
ICAR AIEEA PG JRF HORTICULTURE : Topics Outlined Syllabus:
***

UNIT I: Importance of Agriculture in the National Economy and Basic Principles of Crop Production (Lectures 1-40)

Week 1-2: Introduction to Agriculture and Crop Production

• Lecture 1: Importance of Agriculture in the National Economy
• Lecture 2: Basic Principles of Crop Production
• Lecture 3: Major Soils of India and NPK Nutrient Role
• Lecture 4: Deficiency Symptoms and Soil Management
• Lecture 5: Organizational Setup of Agricultural Research, Education, and Extension in India

Week 3-4: Crop Cultivation and Soil Nutrients

• Lecture 6: Crop Cultivation of Rice: Part 1
• Lecture 7: Crop Cultivation of Rice: Part 2
• Lecture 8: Crop Cultivation of Wheat: Part 1
• Lecture 9: Crop Cultivation of Wheat: Part 2
• Lecture 10: Crop Cultivation of Chickpea

Week 5-6: Crop Cultivation and Soil Management

• Lecture 11: Crop Cultivation of Pigeon-pea
• Lecture 12: Crop Cultivation of Sugarcane: Part 1
• Lecture 13: Crop Cultivation of Sugarcane: Part 2
• Lecture 14: Crop Cultivation of Groundnut
• Lecture 15: Crop Cultivation of Tomato

Week 7-8: Cellular Biology and Genetics

• Lecture 16: Structure and Function of Cell Organelles
• Lecture 17: Mitosis and Meiosis
• Lecture 18: Mendelian Genetics: Part 1
• Lecture 19: Mendelian Genetics: Part 2
• Lecture 20: Elementary Knowledge of Photosynthesis, Respiration, and Transpiration

Week 9-10: Biochemistry and Crop Protection

• Lecture 21: Structure and Functions of Carbohydrates
• Lecture 22: Structure and Functions of Proteins
• Lecture 23: Structure and Functions of Nucleic Acids
• Lecture 24: Enzymes and Vitamins
• Lecture 25: Major Pests and Diseases of Rice

Week 11-12: Crop Protection and Rural Development

• Lecture 26: Major Pests and Diseases of Wheat
• Lecture 27: Major Pests and Diseases of Cotton
• Lecture 28: Major Pests and Diseases of Chickpea
• Lecture 29: Important Rural Development Programs in India
• Lecture 30: Elements of Statistics: Part 1

Week 13-14: Statistical Analysis in Agriculture

• Lecture 31: Elements of Statistics: Part 2
• Lecture 32: Elements of Statistics: Part 3
• Lecture 33: Elements of Statistics: Part 4
• Lecture 34: Elements of Statistics: Part 5

UNIT II: Horticultural Practices and Crop Cultivation (Lectures 41-110)

Week 15-16: Orchards and Fruit Trees

• Lecture 35: Layout and Establishment of Orchards
• Lecture 36: Pruning and Training of Fruit Trees: Part 1
• Lecture 37: Pruning and Training of Fruit Trees: Part 2
• Lecture 38: Propagation Techniques for Fruit Trees
• Lecture 39: Cultivation of Mango: Part 1

Week 17-18: Tropical and Subtropical Fruits

• Lecture 40: Cultivation of Mango: Part 2
• Lecture 41: Cultivation of Banana and Citrus
• Lecture 42: Cultivation of Guava and Grape
• Lecture 43: Cultivation of Pineapple and Papaya
• Lecture 44: Cultivation of Apple and Pear

Week 19-20: Temperate Fruits and Plantation Crops

• Lecture 45: Cultivation of Peach and Plum
• Lecture 46: Cultivation of Coconut
• Lecture 47: Cultivation of Cashew Nut
• Lecture 48: Cultivation of Spices: Part 1
• Lecture 49: Cultivation of Spices: Part 2

Week 21-22: Spice Crops

• Lecture 50: Physiological Disorders in Horticultural Crops
• Lecture 51: Major Vegetable Crops of Tropical Regions
• Lecture 52: Major Vegetable Crops of Subtropical Regions
• Lecture 53: Major Vegetable Crops of Temperate Regions
• Lecture 54: Techniques for Raising Nursery Plants

Week 23-24: Nutritional Value and Crop Improvement

• Lecture 55: Nutritive Value of Fruits and Vegetables
• Lecture 56: Basic Physiology of Ripening in Fruits and Vegetables
• Lecture 57: Types of Fruits and Vegetable Products
• Lecture 58: Control of Fungal and Bacterial Diseases in Horticulture
• Lecture 59: Floricultural Crops: Part 1

Week 25-26: Floricultural Crops and Garden Management

• Lecture 60: Floricultural Crops: Part 2
• Lecture 61: Establishment and Maintenance of Lawns
• Lecture 62: Trees, Shrubs, and Creepers
• Lecture 63: Hedges and Annuals
• Lecture 64: Types of Gardens and Crop Improvement: Part 1

Week 27-28: Plant Breeding and Nutrition

• Lecture 65: Types of Gardens and Crop Improvement: Part 2
• Lecture 66: Concepts of Male Sterility and Incompatibility
• Lecture 67: Plant Breeding Methods: Part 1
• Lecture 68: Plant Breeding Methods: Part 2
• Lecture 69: Heterosis (Hybrid Vigor)

Week 29-30: Soil Management and Irrigation

• Lecture 70: Plant Nutrients and Deficiency Symptoms
• Lecture 71: Manures and Fertilizers
• Lecture 72: Systems of Irrigation
• Lecture 73: Management of Pests in Fruits and Vegetables

Week 31-32: Post-Harvest Management and Food Processing (Lectures 111-150)

UNIT III: Post-Harvest Management of Vegetable Crops

• Lecture 74: Scope and Importance of Post-Harvest Management of Vegetables
• Lecture 75: Nature and Causes of Post-Harvest Losses
• Lecture 76: Maturity Indices and Standards for Vegetables
• Lecture 77: Methods of Maturity Assessment
• Lecture 78: Physiological and Biochemical Changes During Ripening in Vegetables

Week 33-34: Harvesting and Pre-Treatments

• Lecture 79: Harvesting Methods and Practices
• Lecture 80: Pre-cooling Methods
• Lecture 81: Grading and Washing of Vegetables
• Lecture 82: Pack House Operations
• Lecture 83: Pre-treatments for Vegetable Preservation

Week 35-36: Storage and Transport

• Lecture 84: Packaging of Vegetables and Packaging Materials
• Lecture 85: Storage Methods for Vegetables
• Lecture 86: Storage Disorders and Pest Management in Vegetables
• Lecture 87: Food Processing in Agriculture

Week 37-38: Agribusiness, Finance, and Future Trends

• Lecture 88: Agribusiness and Marketing
• Lecture 89: Agricultural Finance and Insurance
• Lecture 90: Agricultural Economics and Policies
• Lecture 91: Farm Management and Planning
• Lecture 92: Sustainable Agriculture and Conservation Practices

Week 39-40: Climate Change, Innovation, and Review

• Lecture 93: Climate Change and Agriculture
• Lecture 94: Future Trends and Innovations in Agriculture
• Lecture 95: Review and Revision

SYLLABUS FOR THE ALL INDIA COMPETITIVE EXAMINATION FOR

ADMISSION TO DOCTORAL DEGREE PROGRAMMES AND THE AWARD OF

JRF/SRF (PGS):

SYLLABUS FOR ICAR AICE PHD JRF/SRF (PGS) EXAM FOR
16 POST HARVEST TECHNOLOGY

Unit 1: Post-Harvest Technology of Vegetable Crops

• Scope and importance of post-harvest management of vegetables
• Nature and causes of post-harvest losses
• Maturity indices and standards for different vegetables
• Methods of assessment of maturity
• Physiological and biochemical changes during maturity and ripening
• Enzymatic and textural changes
• Ethylene evolution and management
• Respiration and transpiration
• Influence of pre-harvest practices on shelf life and quality
• Harvesting methods and practices
• Pre-cooling methods
• Grading, washing, and pack house operations
• Pre-treatments, including chemicals, wax coating, edible coating, and irradiation
• Packaging of vegetables and packaging materials
• Storage methods (ventilated, refrigerated, MA, CA storage, etc.)
• Storage disorders and prevention
• Post-harvest diseases and pests prevention
• Principles of transport
• Food safety standards and export standards

Unit 2: Post-Harvest Technology of Fruit Crops

• Scope and importance of post-harvest management of fruits
• Factors leading to post-harvest losses
• Maturity indices and methods of assessment
• Harvesting practices and grading
• Physiological and biochemical changes during maturity and ripening
• Ethylene evolution and management
• Enzymatic and textural changes
• Respiration and transpiration
• Influence of pre-harvest practices on shelf life and quality
• Harvesting methods and practices
• Pre-cooling methods
• Grading, washing, and pack house operations
• Pre-treatments prior to shipment
• Pre-packaging and irradiation
• Packaging of fruits and packaging materials
• Storage methods (ventilated, refrigerated, MAS, CA storage, etc.)
• Physical injuries and disorders
• Transportation and marketing standards for international markets
• Principles and methods of preservation
• Food processing (canning, fruit juices, beverages, pickles, etc.)
• Dried and dehydrated products
• Nutritionally enriched products
• Fermented fruit beverages
• Packaging technology
• Processing waste management
• Food safety standards and export standards

Unit 3: Value Addition of Flowers

• Prospects of value addition
• National and global scenario, production, and export
• Women empowerment through value-added products
• Supply chain management
• Types of value-added products for flowers
• Value addition in loose flowers, garlands, veni, floats, floral decorations
• Value addition in cut flowers and flower arrangements
• Selection of containers and accessories for floral products
• Aromatherapy, pigment, and natural dye extraction techniques
• Dry flowers and their preparation techniques
• Designing and arrangement of dry flower products
• Packing and storage
• Concrete and essential oils
• Selection of species and varieties for pigments
• Extraction methods for natural pigments
• Applications and export standards

Unit 4: Processing of Plantation Crops, Spices, Medicinal, and Aromatic Plants

• Prospects of processing and value addition
• National and global scenario, production, and exports
• Commercial uses of spices and plantation crops
• Processing of major spices and plantation crops
• Extraction of oleoresin and essential oils
• Processing of produce from plantation crops
• Processing of medicinal plants
• Different methods of drying and storage
• Microbial contamination and prevention
• Influence of temperature and time on active principles
• Extraction and analysis of active principles
• Distillation and solvent extraction from aromatic plants
• Extraction of aroma compounds and aromatherapy
• Applications in pharmaceuticals and nutraceuticals
• Application of nanotechnology in medicinal and aromatic plants
• Export standards

SYLLABUS FOR ICAR AICE PHD JRF/SRF (PGS) EXAM FOR 15 SPICES, PLANTATION, MEDICINAL & AROMATIC PLANTS

SYLLABUS FOR THE ALL INDIA COMPETITIVE EXAMINATION FOR

ADMISSION TO DOCTORAL DEGREE PROGRAMMES AND THE AWARD OF

JRF/SRF (PGS):

SYLLABUS FOR ICAR AICE PHD JRF/SRF (PGS) EXAM FOR

15 SPICES, PLANTATION, MEDICINAL & AROMATIC PLANTS

Unit 1: Production Technology of Plantation Crops

• Role of plantation crops in the national economy
• Export potential and IPR issues
• Clean development mechanism
• Classification and varietal diversity
• Plant multiplication and in vitro multiplication
• Systems of cultivation
• Photosynthetic efficiencies and environmental factors
• High-density planting
• Nutritional requirements
• Physiological disorders
• Role of growth regulators
• Water and nutrient management
• Fertigation
• Shade regulation
• Weed management
• Training and pruning
• Maturity indices
• Harvesting
• Post-harvest processing
• Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP)
• Organic farming
• Management of drought
• Precision farming
• Role of commodity boards and developmental institutions

Unit 2: Production Technology of Spice Crops

• Introduction and importance of spice crops
• Botany, taxonomy, and site selection
• Seed/planting material production
• Sowing/planting times and methods
• Seed rate and seed treatment
• Nutritional and irrigation requirements
• Intercropping and intercultural operations
• Weed control and mulching
• Physiological disorders
• Harvesting and post-harvest management
• Plant protection measures
• Precision farming
• Quality control
• Role of commodity boards in spice development

Unit 3: Production Technology of Medicinal and Aromatic Crops

• Herbal industry and WTO scenario
• Export and import status
• Indian system of medicine and Indigenous Traditional Knowledge
• IPR issues
• Systems of cultivation
• Organic production
• Role of institutions and NGOs
• GAP in medicinal crop production
• Post-harvest handling, drying, processing, grading, packing, and storage
• Quality control and regulations
• Phytochemical extraction techniques
• Aromatic industry and advancements
• Distillation methods and solvent extraction
• Quality analysis and value addition
• Institutional support and international promotion

Unit 4: Breeding of Plantation, Spice, Medicinal and Aromatic Crops

• Species and cultivars
• Cytogenetics and genetic diversity
• Blossom biology
• Breeding objectives and approaches
• Improvement of quality traits
• Resistance breeding for biotic and abiotic stresses
• Molecular-aided breeding and biotechnological approaches
• Marker-assisted selection
• Bioinformatics
• IPR issues
• Achievements and future thrusts

Unit 5: Processing of Plantation Crops, Spices, Medicinal and Aromatic Plants

• Commercial uses of spices and plantation crops
• Processing of major spices and plantation crops
• Extraction of oleoresin and essential oils
• Different methods of drying and storage
• Microbial contamination
• Extraction and analysis of active principles
• Distillation and solvent extraction from aromatic plants
• Study of aroma compounds and value addition

Unit 6: Organic Spice and Plantation Crop Production Technology

• Importance and principles of organic production
• Perspective and concept of organic production
• Soil fertility management
• Pest and disease management
• Weed control
• Crop rotation in organic horticulture
• Composting and green manure
• Indigenous methods and biodynamics
• Certification of organic products
• Organic production and export opportunities and challenges

SYLLABUS FOR THE ALL INDIA COMPETITIVE EXAMINATION FOR

ADMISSION TO DOCTORAL DEGREE PROGRAMMES AND THE AWARD OF

JRF/SRF (PGS):

SYLLABUS FOR ICAR AICE PHD JRF/SRF (PGS) EXAM FOR
14 FLORICULTURE & LANDSCAPING / FLORICULTURE & LANDSCAPE ARCHITECTURE

Unit 1: Breeding

• Principles of breeding
• Evolution of varieties
• Origin, distribution, and genetic resources
• Genetic divergence
• Patents and Plant Variety Protection in India
• Genetic inheritance of flower traits
• Breeding methods for flower crops and ornamental plants
• Role of heterosis
• Production of hybrids
• Male sterility and incompatibility
• Seed production of flower crops
• Breeding constraints and achievements
• Crops covered: Rose, Jasmine, Chrysanthemum, Marigold, Tuberose, Crossandra, Carnation, Dahlia, Gerbera, Gladioli, Orchids, Anthurium, Aster, Heliconia, Lilium, and more.

Unit 2: Production Technology of Cut Flowers

• Scope of cut flowers in global trade
• Varietal diversity
• Nursery management
• Growing environments
• Soil requirements
• Planting methods
• Environmental parameters affecting growth and flowering
• Flower production management
• Water and nutrient management
• Training, pruning, and disbudding
• Use of growth regulators
• Physiological disorders and remedies
• IPM and IDM
• Flower forcing
• Post-harvest handling
• Pre-cooling, packing, and transportation
• Marketing and export potential
• Crops covered: Cut Rose, Cut Chrysanthemum, Carnation, Gerbera, Gladioli, Tuberose, Orchids, and more.

Unit 3: Production Technology for Loose Flowers

• Scope of loose flower trade
• Varietal diversity
• Propagation methods
• Nursery management
• Soil and climate requirements
• Field preparation
• Water and nutrient management
• Weed management
• Training, pruning, and pinching
• Use of growth regulators
• Physiological disorders and remedies
• IPM and IDM
• Flower forcing
• Harvesting and post-harvest handling
• Grading, packing, and storage
• Value addition
• Concrete and essential oil extraction
• Marketing and export potential
• Crops covered: Jasmine, Scented Rose, Chrysanthemum, Marigold, Tuberose, Crossandra, Nerium, Hibiscus, and more.

Unit 4: Landscaping

• Landscape designs and styles
• Types of gardens
• Urban landscaping
• Garden plant components
• Production technology for ornamental plants
• Lawns
• Special types of gardens
• Bio-aesthetic planning
• Theme parks
• Indoor and therapeutic gardening
• Water and xeriscaping
• Hardscaping

Unit 5: Protected Floriculture

• Prospects of protected floriculture in India
• Types of protected structures
• Designing and erection of protected structures
• Environment control
• Containers and substrates
• Water and nutrient management
• Physiological disorders
• IPM and IDM
• Crop regulation and photoperiod
• Harvesting and post-harvest handling
• Sorting, grading, and packing
• Storage and quality standards

Unit 6: Value Addition

• Prospects of value addition
• Types of value-added products
• Value addition in cut flowers and loose flowers
• Dry flowers
• Concrete and essential oils
• Plant pigments

Unit 7: Turfing and Turf Management

• Prospects of the landscape industry
• Turf grasses
• Selection of grasses
• Turfing methods
• Turf management
• Mowing and weed control
• Stress management in turfs

Unit 8: Computer-Aided Designing (CAD) for Outdoor and Indoorscaping

• Introduction to CAD
• 2D drawing by AUTOCAD
• 3D drawing by ARCHICAD
• Photoshop basics
• Drawing techniques in AUTOCAD and ARCHICAD
• Designing outdoor and indoor gardens using CAD