72607 - ORTICOLTURA, FISIOLOGIA E QUALITÀ DELLE PRODUZIONI ORTICOLE

Learning outcomes

At the end of the course the student knows the features and problems of the horticultural sector, with reference to the Italian and international scenario. The student has the basic knowledge of technical and agronomic aspects to grow vegetables in both greenhouse and open field (including vegetables for processing), using environmentally friendly cropping systems (including organic farming systems). The student is skilled on the physiology of the production and maturation of vegetables. He has learned thepre-and post-harvest  factors that affect the quality of vegetables. He has developed the ability to find and evaluate scientific information and to elaborate his  own opinion on current issues related to the quality of products and processes in the horticultural sector.

Course contents

A) Prerequisites

The student who accesses this course has a good knowledge in basic subjects (physics, chemistry, biology and botany) and is skilled in agronomy, agro-meteorology, biochemistry, soil chemistry and the principles of horticulture that allow him/her to understand in depth the issues of both open field and greenhouse crops. These prerequisites are fully satisfied by the three-year bachelor in “sciences and technologies in agriculture and forestry” or similar. The knowledge of the English language facilitates the preparation of the student, as a part of the teaching material is in English.

 

Under the big theme of the innovations in Agriculture, the acquisition of a deep knowledge of the main vegetable crops, grown in open field and greenhouses, is a priority for the formation of a graduate in agricultural disciplines and for a modern agronomist. This will allow them to chose and guide more efficient and sustainable productive systems.

 

B) Program / Content

The course consists of 6 teaching units covering:

1) The quality of vegetables for fresh consumption and industrial processing (Total teaching unit 4 hours):

a) nutritional and organoleptic quality characteristics, tools for determining the firmness and color, the most important quality traits for the market (shape, size, color, uniformity, extra-season produce, product suitability for industrial processing);

b) pre-harvest factors that affect the quality of vegetables, post-harvest and storage of vegetables (notes), indices for the overall evaluation of the quality, the QDA profiles.

2) Fruit vegetables (Total teaching unit 20 hours):

2.1) Tomato:

a) center of origin, history, statistics and systematic: the composition of the genus Lycopersicon, esculentum and peruvianum groups, description of the main characteristics of the species L. esculentum, L. pimpinellifolium, L. cheesmanii, L. parviflorum, L. chmielewskii, L. hirsutum, L. chilense, L. peruvianum, L. pennellii.

b) The biology and physiology: the seed and germination; types of growth (determinate and indeterminate), growth sympodial; environmental needs during the vegetative phase and plant responses to changes in the concentration of carbon dioxide in the atmosphere; assimilate partitioning in the plant in limiting or not limiting conditions, reflections on the practices of pruning and trimming; floral biology and fruit growth, maturation (physiology and quality); environmental needs during the reproductive phase and limiting factors during blooming, pollen formation, fruit set and fruit growth; control of fruit set and maturation.

c) Tomato for processing - cultivation techniques: varietal selection, soil preparation, planting and scheduling of the crops, fertilization (symptoms and effects of deficiency / excess of N, P, K, Mg and Ca), irrigation, fertigation (management and monitoring of the nutritional status of the crop), weed control, use of plant growth regulators to promote  ripening, mechanical and manual harvesting.

d) Tomato for processing: the quality of raw material and its suitability for processing; classification of industrial products.

e) Table tomato - cultivation techniques of on-soil cultivation, in the open field and in greenhouses: soil preparation, means to protect the crop from bad climatic conditions (mulch, small tunnels, greenhouses), plant spacing and crop density, method of trellising, pruning, irrigation and fertilization, systems to promote fruit setting, yield.

f) Table tomato - cultivation techniques and management of soil-less cultures: grodan system, NFT system, bags and container systems (perlite, coconut fiber, etc..). Yield, quality of produce and notes on post-harvest.

2.2) Pepper, Eggplant: center of origin, history, statistics and systematic. Biology and physiology. Cultivation techniques of open field and greenhouse crops. Pepper grown on soilless systems (bag culture with substrate, eg. Perlite, coconut fiber, etc..). Yield, quality of produce and notes on post-harvest.

2.3) Melon, Watermelon, Cucumber, Zucchini: center of origin, history, statistics and systematic. Biology and physiology. Cultivation techniques of open field and greenhouse crops. Cucumber grown on soilless systems (bag culture with substrate, eg. Perlite, coconut fiber, etc..). Yield, quality of produce and notes on post-harvest.

3) Tuber, Root, Bulb Vegetables (Total teaching unit 8 hours):

3.1) Potato:

a) center of origin, history, statistics and systematic: the characteristics of the genus Solanum and characteristics of the species S. tuberosum and S. andigenum and wild potatoes of interest for breeding.

b) The biology and physiology: a description of the botanical characteristics of the plant grown from true seed or tubers; physiological and biological aspects of the formation of stolons and tubers. Composition and quality characteristics of the tuber.

c) Cultivation techniques: soil preparation, planting, fertilization, irrigation (water stress), weed control and harvesting. Qualitative aspects of production and hints on post-harvest and storage. Quality of raw materials and their suitability for processing.

3.2) Carrot, onion, garlic, leek, shallot: center of origin, history, statistics and systematic. Biology and physiology. Cultivation techniques. Quality of products and notes on conservation.

4) Leafy and Stem Vegetables (Total teaching unit 10 hours):

4.1) Lettuce: center of origin, history, statistics and systematic. Types of lettuce. Biology and physiology. Crop cultivation techniques of open field and greenhouse crops. Soilless crops. Product quality and notes on conservation.

4.2) Chicory and Radicchio: center of origin, history, statistics and systematic. Types. Biology and physiology. Crop cultivation techniques of open field and greenhouse crops. Forcing techniques. Product quality.

4.3) Spinach: center of origin, statitstics and systematic. Biology and physiology. Crop cultivation techniques of open field and greenhouse crops, for the industry and the fresh market.

4.4) Celery, Parsley, Fennel, Radish: center of origin, statistics and systematic. Main aspects of biology and physiology. Cultivation techniques.

4.5) Leafy Kale, Cabbage, Savoy Cabbage, Kohlrabi: center of origin, statistics and systematic. Main aspects of biology and physiology. Cultivation techniques.

4.6) Asparagus: center of origin, history, statistics and systematic. Biology and physiology. Types of asparagus and cropping systems for the production of white asparagus and green asparagus. Product quality and notes on conservation.

4.7) Minimally processed leafy vegetables: Terminology and definition, species used, the main stages of the production process (varietal selection and genetic improvement, environment, fertilization, irrigation and plant protection, harvest). Main steps of the industrial processing (from selection to packaging).

5) Vegetables grown for their flower or inflorescence (Total teaching unit 3 hours):

5.1) Cauliflower, Broccoli: center of origin, statistics and systematic. Main aspects of biology and physiology. Cultivation techniques.

5.2) Artichoke: center of origin, statistics and systematic. Main aspects of biology and physiology. Cultivation techniques. Product quality and notes on conservation.

6) Seed Vegetables (legumes) (Total teaching unit 3 hours):

6.1) Bean and French bean: species belonging to the genera Phaseolus and Vigna and most cultivated in the World; their centers of origin and description of the botanical characteristics. Biology of the species Phaseolus vulgaris (common bean). Cultivation techniques. Qualitative aspects of production and industrial products.

6.2) Pea: center of origin, history, statistics and systematic. Biology and physiology.Cultivation techniques. Qualitative aspects of production and industrial products.

Readings/Bibliography

Fundamental will be the use of material provided by the teacher and of lecture notes.

During the course, will be made available online a copy of the presentations made in the class.

For further information we recommend the following texts:

- Bianco V.V. e Pimpini F., Orticoltura, Patron, 1990.

- Tesi R., Orticoltura mediterranea sostenibile, Pàtron, 2010.

- Castilla N., Greenhouse Technology and Management, CABI, 2012.

- Pimpini F. (coord.), Principi tecnico-agronomici della fertirrigazione e del fuorisuolo, Veneto Agricoltura, 2002.

- AA.VV., Il pomodoro, Coltura & Cultura, Bayer CropScience, 2010.

- Siviero P., Motton M.S., La coltivazione del pomodoro da mensa, Edizioni L'Informatore Agrario, 1995.

- Siviero P., Silvestri G., La coltivazione del pomodoro da industria, Edizioni L'Informatore Agrario, 1991.

- Heuvelink E., Tomatoes, CABI, 2005.

- AA.VV., Le insalate, Coltura & Cultura - Bayer CropScience, 2011.

- Ryder E., Lettuce, Endive and Chicory, CABI, 1999.

- AA.VV., La patata, Coltura & Cultura - Bayer CropScience, 2011.

- Siviero P., Gallerani M., La coltivazione del peperone, Edizioni L'Informatore Agrario, 1992.

- Bosland P. e Votava E., Peppers: Vegetable and Spice Capsicums, CABI 2012.

- Siviero P., La coltivazione del melone, Edizioni L'Informatore Agrario, 1993.

- Robinson R., Decker-Walters D., Cucurbits, CABI, 1997.

- AA.VV., Il carciofo e il cardo, Coltura & Cultura - Bayer CropScience, 2009.

- Brewster J., Onions and Other Vegetable Alliums, CABI, 2008.

- Dixon G., Vegetable Brassicas and Related Crucifers, CABI, 2006.

- Rubatzky V., Quiros C., Simon P., Carrots and Related Vegetable Umbelliferae, CABI, 1999.

Teaching methods

The course consists of lectures (60 hours) and exercises (20 hours), which may include:

- Practical activities in the greenhouse to give the student the opportunity to practice on certain topics,

- Films and documentaries to explore the topics of class,

- Seminars held by visiting professors or experts on issues of particular interest,

- Technical tours to farms, nurseries and / or marketing centers.

Assessment methods

A final exam will check the acquisition of knowledge and skills by: 1) a PPT presentation on a topic chosen by the candidate dealing with vegetable crops, and 2) an oral exam consisting of 3 questions chosen within the teaching units. Through the PPT presentation, are recorded: the ability to study a topic covered in class, critical analysis in dealing with issues related to the horticultural production, the capacity for synthesis. Through the oral examination is ascertained the general preparation of the course. The duration of the oral examination is estimated at around 30-40 minutes.

The final grade is assigned based on the degree of preparation of the student and especially about its capabilities and critical connection between different subjects.

In addition to the official dates of exams, the teacher is available by appointment by e-mail, for weekly exam sessions (preferably on Wednesday), consistent with the institutional and research commitments.

Teaching tools

PC, projector, PowerPoint presentations, video / DVD.

Office hours

See the website of Giorgio Prosdocimi Gianquinto