02575 - Horticulture

Learning outcomes

At the end of the course the student knows the features and problems of the most important vegetable crops produced for market and for industrial processing. It has the basic knowledge of the physiology of vegetables. He learned the elements that affect the quality of the vegetables. He has developed the ability to find and evaluate scientific information on the physiological, agronomic and economic level. He is able to develop his own opinion on current issues related to the quality of both products and processes in the vegetable production chain.

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

Five teaching units

1) Fruit vegetables (Total teaching unit 15 hours):

1.1) Tomato:

a) Center of origin, history, statistics and systematic. The biology and physiology of growing and fruit maturation.

b) Tomato for processing - cultivation practices, quality of produce and its suitability for processing; classification of industrial products.

c) Table tomato - cultivation practices on soil and soilless systems. Yield, quality of produce and notes on post-harvest.

1.2) Pepper, Eggplant: center of origin, history, statistics and systematic. Biology and physiology. Cultivation practices of open field and greenhouse crops. Yield, quality of produce and notes on post-harvest.

1.3) Melon, Watermelon, Cucumber, Zucchini: center of origin, history, statistics and systematic. Biology and physiology. Cultivation practices of open field and greenhouse crops. Yield, quality of produce and notes on post-harvest.

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

2.1) Potato:

a) Center of origin, history, statistics and systematic. The biology and physiology of growth and tuber formation.

b) Cultivation practices. Quality of produce and its suitability for processing.

2.2) Carrot, onion, garlic, leek, shallot: center of origin, history, statistics and systematic. Biology and physiology. Cultivation practices. Quality of products and notes on post-harvest.

3) Leafy and Stem Vegetables (Total teaching unit 8 hours):

3.1) Lettuce: center of origin, history, statistics and systematic. Types of lettuce. Biology and physiology. Crop cultivation techniques of open field and greenhouse crops. Product quality and notes on post-harvest.

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

3.3) 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.

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

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

3.6) 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 post-harvest.

3.7) 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).

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

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

4.2) Artichoke: center of origin, statistics and systematic. Main aspects of biology and physiology. Cultivation techniques.

5) Seed Vegetables (legumes) (Total teaching unit 2 hours):

5.1) Bean and French bean: Biology of the species Phaseolus vulgaris (common bean). Cultivation techniques. Qualitative aspects of production and industrial products.

5.2) 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.

- AA.VV.,Good Agricultural Practices for greenhouse vegetable crops; FAO, 2013.

- 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

At presence learning in class plus learning activity through field visits and seminars on special topics.

Assessment methods

The student preparation will be assessed through a final oral examination, consisting of 3 questions plus a powerpoint presentation made by the student on a special topic (e.g. vegetable produced in his area of provenience). The duration of the oral examination is estimated at around 20-30 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 exam, the teacher is available (if contacted by e-mail) for extra-period exams, consistently with his commitments and institutional research

Teaching tools

PC, projector, PowerPoint presentations, video / DVD

Office hours

See the website of Giorgio Prosdocimi Gianquinto