Course for 2nd year 2020 batch - revision on vegetables
HOR 211 – PRODUCTION TECHNOLOGY OF VEGETABLE AND SPICE CROPS (1+1)
• Study of vegetable cultivation : Olericulture
• Vegetables are know to the cheapest source of natural “ Protective food”
• ICMR recommendation for balance diet: 300 g og vegetables/day/capita
✓ 125 g – Leafy vegetable
✓ 100 g – Root and tuber crops
✓ 75 g – Other vegetables
• Netherland is the largest exporter of vegetables in the world
• Post harvest losses of vegetables in India : 25%
• Vegetable processing and export of India : 10%
• Traditional vegetables : Onion, Potato, Okra, Bitter gourd, Chilli
• Non traditionl vegetables : Celery, Sweet pepper, Baby corn, sweet corn, peas, french bean, cherry
tomato
Vegetable Gardening
✓ Kitchen Garden : Raising of vegetables crops in the backyard of a house but with the growing
demand for the valuable land in urban areas
✓ 5 cents (200m2) land supply adequate vegetables for 5 members family
✓ Home garden or Kitchen garden is most ancient type of garden
✓ Market Gardening : Supply of vegetable for local market
Intensive method of vegetable cultivation
✓ Truck gardening : Supply of vegetable for distant market
Extensive method of vegetable cultivation
✓ Floating garden is located at Dal Lake, Jammu Kashmir
✓ Vegetable Forcing : Growing of vegetables in offseason under forcing structure that admit light and
induce facourable environmental conditions for plant growth.
Research Institutes
, ✓ Indian Agricultural Research Institute (IARI), New delhi
✓ Central tuber crops research institute (CTCRI), Thiruvananthapram
✓ Central Potato Research Institute (CPRI), Shimla
✓ International Potato Centre (CIP) , Lima in peru
✓ Indian Institute of Vegetable Research (IIVR), Varanasi
✓ Indian Institute of Horticultural Research (IIHR), Hessaraghatta, Bangalore
✓ Indian Institute of Spices Research (IISR), Calicut
✓ National Research Centre For Onion and Garlic, Naski, Maharashtra
✓ National Bureau of Plant & Genetic Resources (NBPGR), New Delhi
Solanaceous vegetables
TOMATO
BN : Solanum lycopersicum F : Solanaceae 2n =2x = 24
Introduction
• Origin : Peru
• Tomato is considered as “Poor’s man orange” in Inida and “Love of apple” in England
• Fruit Type : Berry
• Edible part : Fruit
• Self pollinated and short day plant
• Largest producer state in India – Karnataka
• Leading tomato producing country – China> India > USA
• Tomato is called as “ Protective Food”
• Cultivated tomato originated from Lycopersicon esculentum var cerasiformae
• Rich in vitamin C (20-25 mg/100 g)
• Alkaloid principle in tomato - Tomatine
• Tomato seeds contain 24% oil
• Tomato TSS vary ranges from 4.5 – 7%
• pH for Processing tomato juice should be low– 4.5
• Processed product of tomato especially “ Puree” and ”Paste” have great demand in export
• Red colour in tomato due to the pigment lycopene (30-50 µ/g)
• Lycopene is highest at 21-24°c and drops off above 27°c temperature
, • Lycopene have anticancer activity
• Tomato is Climatric fruit
• Father of tomato : Dr.Goutham Kallo
• Maturity stages of tomato
✓ Fruits fully grown, colour changes from green to
yellow
1. Mature green ✓ Cavity filled with seeds surrounded by jelly like
substance
✓ Harvest for long distance market
✓ Firm fruits
Turning or breaker ✓ 1/4th portion of fruit changes to pink, but the
2.
stage shoulder still yellowish green
✓ Harvest for local market
✓ 3/4th of fuirt surface turns pink
3. Pink stage
✓ Fruits have Maximum acidity
✓ Entire fruit turns red or pink but flesh remains
4. Light red firm
✓ Harvest for local market
✓ Fully ripened and coloured
Red ripe or hard ripen
5. ✓ Flesh become soft
stage
✓ Harvest for processing and seed extraction
• S. lycopersicum has five forms
Cerasiformae – Probable ancestor of cultivated tomato, also known as cherry tomato
Pyriformae – Pear Tomato
Commune – Common tomato
Grandifolium – Potat leaf type
Validum – Upright tomato
• Muller (1940) divided the genus lycopersicon into 2 sub genera
Eulycopersicon – Red fruited and self compatible
L.esculentum ( Large fruits)
L.pimpinellifolium (Small fruits born in clusters)
Eriopersicon – Green fruited self incompatible
L.hirssutum, L.peruvianum, L.pissisi, L. Glandulosum, L.cheesmani etc.,
• Rick (1976) divided genus Lycopersicon into two groups
Esculentum Complex - Crossable with cultivated tomato
Peruvianum complex – Not crossable with cultivated tomato
HOR 211 – PRODUCTION TECHNOLOGY OF VEGETABLE AND SPICE CROPS (1+1)
• Study of vegetable cultivation : Olericulture
• Vegetables are know to the cheapest source of natural “ Protective food”
• ICMR recommendation for balance diet: 300 g og vegetables/day/capita
✓ 125 g – Leafy vegetable
✓ 100 g – Root and tuber crops
✓ 75 g – Other vegetables
• Netherland is the largest exporter of vegetables in the world
• Post harvest losses of vegetables in India : 25%
• Vegetable processing and export of India : 10%
• Traditional vegetables : Onion, Potato, Okra, Bitter gourd, Chilli
• Non traditionl vegetables : Celery, Sweet pepper, Baby corn, sweet corn, peas, french bean, cherry
tomato
Vegetable Gardening
✓ Kitchen Garden : Raising of vegetables crops in the backyard of a house but with the growing
demand for the valuable land in urban areas
✓ 5 cents (200m2) land supply adequate vegetables for 5 members family
✓ Home garden or Kitchen garden is most ancient type of garden
✓ Market Gardening : Supply of vegetable for local market
Intensive method of vegetable cultivation
✓ Truck gardening : Supply of vegetable for distant market
Extensive method of vegetable cultivation
✓ Floating garden is located at Dal Lake, Jammu Kashmir
✓ Vegetable Forcing : Growing of vegetables in offseason under forcing structure that admit light and
induce facourable environmental conditions for plant growth.
Research Institutes
, ✓ Indian Agricultural Research Institute (IARI), New delhi
✓ Central tuber crops research institute (CTCRI), Thiruvananthapram
✓ Central Potato Research Institute (CPRI), Shimla
✓ International Potato Centre (CIP) , Lima in peru
✓ Indian Institute of Vegetable Research (IIVR), Varanasi
✓ Indian Institute of Horticultural Research (IIHR), Hessaraghatta, Bangalore
✓ Indian Institute of Spices Research (IISR), Calicut
✓ National Research Centre For Onion and Garlic, Naski, Maharashtra
✓ National Bureau of Plant & Genetic Resources (NBPGR), New Delhi
Solanaceous vegetables
TOMATO
BN : Solanum lycopersicum F : Solanaceae 2n =2x = 24
Introduction
• Origin : Peru
• Tomato is considered as “Poor’s man orange” in Inida and “Love of apple” in England
• Fruit Type : Berry
• Edible part : Fruit
• Self pollinated and short day plant
• Largest producer state in India – Karnataka
• Leading tomato producing country – China> India > USA
• Tomato is called as “ Protective Food”
• Cultivated tomato originated from Lycopersicon esculentum var cerasiformae
• Rich in vitamin C (20-25 mg/100 g)
• Alkaloid principle in tomato - Tomatine
• Tomato seeds contain 24% oil
• Tomato TSS vary ranges from 4.5 – 7%
• pH for Processing tomato juice should be low– 4.5
• Processed product of tomato especially “ Puree” and ”Paste” have great demand in export
• Red colour in tomato due to the pigment lycopene (30-50 µ/g)
• Lycopene is highest at 21-24°c and drops off above 27°c temperature
, • Lycopene have anticancer activity
• Tomato is Climatric fruit
• Father of tomato : Dr.Goutham Kallo
• Maturity stages of tomato
✓ Fruits fully grown, colour changes from green to
yellow
1. Mature green ✓ Cavity filled with seeds surrounded by jelly like
substance
✓ Harvest for long distance market
✓ Firm fruits
Turning or breaker ✓ 1/4th portion of fruit changes to pink, but the
2.
stage shoulder still yellowish green
✓ Harvest for local market
✓ 3/4th of fuirt surface turns pink
3. Pink stage
✓ Fruits have Maximum acidity
✓ Entire fruit turns red or pink but flesh remains
4. Light red firm
✓ Harvest for local market
✓ Fully ripened and coloured
Red ripe or hard ripen
5. ✓ Flesh become soft
stage
✓ Harvest for processing and seed extraction
• S. lycopersicum has five forms
Cerasiformae – Probable ancestor of cultivated tomato, also known as cherry tomato
Pyriformae – Pear Tomato
Commune – Common tomato
Grandifolium – Potat leaf type
Validum – Upright tomato
• Muller (1940) divided the genus lycopersicon into 2 sub genera
Eulycopersicon – Red fruited and self compatible
L.esculentum ( Large fruits)
L.pimpinellifolium (Small fruits born in clusters)
Eriopersicon – Green fruited self incompatible
L.hirssutum, L.peruvianum, L.pissisi, L. Glandulosum, L.cheesmani etc.,
• Rick (1976) divided genus Lycopersicon into two groups
Esculentum Complex - Crossable with cultivated tomato
Peruvianum complex – Not crossable with cultivated tomato
