Tropical and Subtropical Vegetables www.Anilrana13014.webbly.com Google search = Anilrana13014 UUHF 1. Tropical and Sub-Tropical Vegetables (HPV 200) 3 (2+1) Area, production, economic importance and export potential of tropical and sub-tropical vegetable crops. Description of varieties and hybrid, climate and soil requirements, seed rate, preparation of field, nursery practices; transplanting of vegetable crops and planting for directly sown/transplanted vegetable crops. Spacing, planting systems, water and weed management; nutrient management and deficiencies, use of chemicals and growth regulators. Cropping systems, harvest, yield and seed production. Economic of cultivation of tropical and sub-tropical vegetable crops; post-harvest handling and storage. Marketing of tomato, brinjal, chillies, okra, amaranthus, cluster beans, cowpea, lab-lab, snap bean, cucurbits, moringa, curry leaf, portulaca and basella. Practical: Identification and description of tropical and sub-tropical vegetable crops; nursery practices and transplanting, preparation of field and sowing/planting for direct sown and planted vegetable crops. Herbicide use in vegetable culture; top dressing of fertilizers and intercultural; use of growth regulators; identification of nutrient deficiencies. Physiological disorder. Harvest indices and maturity standards, post-harvest handling and storage, marketing, seed extraction (cost of cultivation for tropical and sub-tropical vegetable crops), project preparation for commercial cultivation. www.Anilrana13014.webbly.com Google search = Anilrana13014 UUHF Lecture. 1. Definition, importance, scope and problems of vegetable production Definition Rich source of basic and protective elements. More yield per unit area. More net returns per unit area per day. Role in Agro-forestry. Employment of great number of man power per unit area. Sustainability for succession and inter cropping resulting in greater intensity of cropping. Flexibility in production Programme. Aesthetic value of vegetables. Problems and prospects of vegetable production in India. Definition Horticulture is gaining importance as it gives more returns per unit area and also gives nutritious food to human beings thereby improves quality of life and enhances the aesthetic beauty of nature. Vegetable growing is one of the major branches of horticulture and from the point of view of value of the products; it is the most important branch. “Vegetables are defined as edible herbaceous plants/plant parts consumed as raw or after cooking and rich in vitamins and minerals low in calorific value”. In technical sense all parts are vegetables used for consumption. The term, however, is usually applied to the edible plants which store up reserve food in roots, tubers, bulbs, stems, petioles, leaves, buds, flowers, fruits, and seeds which are eaten either cooked or raw. Growing vegetables is not only important for providing the protective food but also serve as an important subsidiary food playing a more significant role in the food consumption. They are rich in nutrients and are essential components of a balanced diet. Vegetables contribute vitally to the general wellbeing due to the following reasons. Rich source of basic and protective elements: Vegetables are rich in carbohydrates, proteins, minerals, vitamins and other protective substances. They are important for neutralizing the acidic effect produced during digestion of 1 meat, cheese and other fatty foods and roughages promote digestion and help to prevent constipation. The vitamins which are available in almost all kinds of vegetables produce profound and specific physiological effects in human body. Ten mineral elements are required apart from carbohydrates and proteins for proper growth and development of human health. Out of this calcium, iron and phosphorous are required in larger quantities but they are not present in sufficient amount in other food stuff except vegetables. Iodine and sodium elements are also supplied by vegetables. The nutrients, source and deficiency symptoms presented in table 1. Table 1: Nutrient, source and deficiency symptoms of vegetables. Sl. Type of Name of the vegetables Deficiency symptoms No. mineral/vitamin & their role 1. Carbohydrates: Provide Tuber vegetables ie., potato, Retarded growth energy sweet potato, tapioca and yams. 2. Proteins: Made up of Immature seeds of lima bean, Retarded growth, retarded amino acids, growth broad bean, peas, garlic, onion mental development, and repair of the body etc. discoloration of skin, swelling of leg and feet, fatty liver (kwashiorkor) 3. Calcium: Important for Amaranthus, cauliflower, Irritability, retarded growth bones, teeth, blood drumstick leaves, lettuce, methi, and bone weakness. clotting, resistance carrot, onion, turnip, green against infection peas, tomato, coriander, spinach, cabbage. 4. Iron: Essential part of Moringa-leaves, amaranthus, Anemia, pale smooth tongue, red blood corpuscles. methi, mint,coriander, pale lips. drumstick, spinach. 5. Phosphorus: Cell Potato, carrot, tomato, Retarded growth multiplication, proper cucumber, spinach, cauliflower, maintenance of liquid lettuce, onion. content in the tissue, 2 role in oxidation of carbohydrates 6. Vitamin A: Provides Carrot, spinach, palak, leafy Night blindness, respiratory general health vegetables, sweet potato infections, formation of (yellow), pumpkin (yellow). stones in kidney, rough skin, growth in children retarded. 7. Vitamin B complex: a) Thiamin (B1) Peas, broad bean, lima bean, a) Beriberi : loss of appetite b) Riboflavin(B2) garlic, asparagus, corns, b) Red coloured mouth c) Niacin (B5) tomatoes cracks in the mouth d) Pyridoxin(B6) c) Sore tongue, pellagra d) Ulcer 8. Vitamin C: Essential Turnip, green chilli, brussels Scurvy, bleeding gums and for growth and sprout, mustard, green leafy mucous membrane, cold, resistance against vegetables, cole crops, bitter loss of energy, delay in diseases. gourd, raddish wound healing 9. Vitamin D: Essential Green leafy vegetables Bone and teeth weakness. for bone and teeth 10. Vitamin E: Antisterility Cabbage, lettuce, methi, Fertility is affected and essential for Spinach and vegetable oils reproduction 11. Roughage: (Cellulose Leafy vegetables (Cabbage, Indigestion and constipation and fiber) Add Spinach, Lettuce), most root digestion and prevent crops constipation More yield per unit area: Vegetables are not only good in taste and rich in vitamins but also give higher yield per unit area than cereals and other crops. The following table 2 compares the yield per hectare of various crops. 3 Table 2: Comparision of yield for cereals vs vegetables. Sl.No. Crops Average yield/ha in quintals 1 Wheat 20-25 2 Paddy 25-30 3 Potato 150-200 4 Cauliflower 125-175 5 Watermelon 200-225 More net returns per unit area per day: Vegetables are important source of farm income. Most of the vegetables are quick growing and ready for harvest within a short time enabling the grower to practice succession cropping and inter cropping and thus providing the grower, with more profit compared to cereals. Role in Agro forestry: A number of vegetables are found to be most suitable for growing as intercrop along with trees. During early stage (up to 5 years) crops like potato, bhendi, tomato, brinjal, onion, peas etc., can be grown successfully while during later stage(from 5-10 years) crops like chilli, palak and ginger can be grown effectively . Employment of great number of man power per unit area: Vegetables are usually grown with intensive cultivation practices. Vegetable industry requires more labourers for one or the other operations continuously throughout the year starting from soil preparation to marketing. Suitability for succession and inter cropping resulting in greater intensity of cropping: Vegetables can be grown throughout the year In the perennial crop orchard vegetables can very much grown as an intercrop. Few vegetables can be grown twice or even thrice in a year. 4 Flexibility in production Programme: The production programme can be adjusted and changed for better profits according to the need compared to fruit crops. In fruit crops it is difficult, time consuming and also expensive to change the production programme if it turns out to be unprofitable. Aesthetic value of vegetables: Immense joy and pleasure is derived in producing vegetables in kitchen gardens. Scope of Vegetable production Vegetables combat under nourishment and are known to be the cheapest source of natural protective food. As per nutritionists, per capita requirements of vegetables should be 300g, in which 115 g leafy vegetables, 70g root vegetables and 115 g others. The deficiency of vitamin 'A' causes night blindness. The deficiency of vitamin 'B1 causes beriberi disease. Scurvy disease is due to deficiency of vitamin 'C'. Vitamin E is also known as antisterility vitamin. Agathi (seobania) is the richest source of protein and calcium. Rajira leaves are the richest source of Vitamin A followed by colocossia Radish leaves are the richest source of riboflavin followed by fenugreek leaves. Vitamin 'D' is essential for prevention of rickets, osteomalacia and dental diseases. The synthesis of prothrombin and normal blood cloting regulate by the vitamin „C‟. The deficiency of calcium in body causes rickets and osteomalacia. Phosphorus is essential in human diet for cell multiplication of bones and soft tissue. The „goitre‟ disease in human is due to deficiency of iodine. For good health, the requirement of vitamin 'A' per day is more