Overview
The1st volumecontains 19 chapters on production technologies of horticulture crops as: 1. Horticulture 2. Orchard Designing Planting Systems 3. Orchard Floor Management 4. Description of Fruit Crops 5. Description of Vegetable Crops 6. Nursery Raising Techniques in Fruit Crops 7. Nursery Raising Techniques in Vegetable Crops 8. Propagation Techniques for Horticulture Crops 9. Canopy Management Techniques 10. Leaf and Soil Sampling Techniques 11. Integrated Nutrient Management (INM) in Vegetable Crops 12. Field Preparation, Layout of Experimental Plot and Calculation of Fertilizer Doses for Vegetable Crops 13. Exotic Vegetables 14. Hydroponics in Vegetable Cultivation 15. Weed Management in Horticultural Crops 16. Cultural Practices for Medicinal Plants 17. Annuals and Their Management 18. Flower Arrangements 19. Architectural Landscaping.
Product Description
Volume 1:1. Horticulture, 2. Orchard Designing Planting Systems, 3. Orchard Floor Management, 4. Description of Fruit Crops, 5. Description of Vegetable Crops, 6. Nursery Raising Techniques in Fruit Crops, 7. Nursery Raising Techniques in Vegetable Crops, 8. Propagation Techniques for Horticulture Crops, 9. Canopy Management Techniques, 10. Leaf and Soil Sampling Techniques, 11. Integrated Nutrient Management (INM) in Vegetable Crops,12. Field Preparation, Layout of Experimental Plot andCalculation of Fertilizer Doses for Vegetable Crops, 13. Exotic Vegetables, 14. Hydroponics in Vegetable Cultivation, 15. Weed Management in Horticultural Crops, 16. Cultural Practices for Medicinal Plants, 17. Annuals and Their Management, 18. Flower Arrangements, 19. Architectural Landscaping_x000D_ _x000D_ Volume 2:1.Processing and Post Harvest Technologies, 2.Biology of Horticulture Crops, 3. Maturity Indices and Harvesting Practices for Horticulture Crops, 4.Preparation for Market and Transportation of Horticulture Produce, 5.Grading and Packing of Horticulture Produce, 6. Post-Harvest Problems of Horticultural Crops, 7.Common Disorders of Horticultural Crops, 8. Quality Evaluation Criteria for Horticultural Crops, 9.Browning Reactions, 10. Carbohydrates, 11. Proteins, 12. Fats and Oils, 13. Post Harvest Handling, Storage and Processing of Vegetables, 14. Evaluation of Food, 15. Practical Chemistry Applications in Post Harvest Technology
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