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Syllabus & Evaluation Scheme B.Sc. Horticulture

3rd Year

DEV BHOOMI INSTITUTE OF MANAGEMENT STUDIES

www.dbgidoon.ac.in

Affiliated to

Sri Dev Suman Uttrakhand University, Tehri Garhwal

http://www.dbgidoon.ac.in/

Semester V

EVALUATION SCHEME

S.NO Course Title Credit

Hours

Theory Practical Total

Ex. Int.

1. Temperate Vegetables 1+1 35 15 25 75

2. Principles of

Landscape Gardening

1+1 35 15 25 75

3. Mushroom Culture 1+1 35 15 25 75

4. Fundamentals of Food

Technology

1+1 35 15 25 75

5. Farm Power and

Machinery

1+1 35 15 25 75

6. Diseases of Fruit,

Plantation, Medicinal

and Aromatic Crops

2+1 35 15 25 75

7. Insect Pests of Fruit,

Plantation, Medicinal

&Aromatic Crops

2+1 35 15 25 75

8. Soil and Plant

Analysis

1+1 35 15 25 75

9. Communication

Skills &

Entrepreneurship

Development

1+1 35 15 25 75

Total 11+9=20 315 135 225 675

Pre-Requisite: Knowledge of cool season vegetables.

Objectives:

1. To know the cultivation technique of temperate vegetables.

2. To understand the edible parts of different vegetables.

3. To know different types of irrigation in vegetables crops.

UNIT I

Importance of cool season vegetable crops in nutrition and national economy. Area, production,

export potential, description of varieties and hybrids, origin, climate and soil, production

technologies, seed production, post-harvest technology. Marketing of cabbage, cauliflower, knol-

khol, sprouting broccoli,

UNIT II

Brussels’ sprout, lettuce, palak, Chinese cabbage, spinach, garlic, onion, leek, radish, carrot,

turnip, beet root, peas, broad beans, rhubarb, asparagus, globe artichoke.

Text books: 1. V. Premalakshmi; N. Deepa Devi & T. arumugam- “Production Technology of

Temperate Vegetable Crops”

2. V. Ponnuswami & N. A. Tamilselvi - “Temperate Vegetable”

DEV BHOOMI INSTITUTE OF MANAGEMENT

STUDIES, DEHRADUN

SEMESTER: V

Course Level: Beginner Course Type: Core Credit: 1+1

Total Contact Hours: 40 External Marks: 35

Course Title: TEMPERATE

VEGETABLES

Course Code: BSH 501 Duration of External Exam:

3 Hours

Course Outcome Description

CO1 Develop the ability to understand the cultivation technique

CO2 Ability to understand the mechanism of improved yield and

varieties

CO3 Ability to understand different methods of irrigation

Pre-Requisite: Knowledge of Gardens

Objectives:

1. To know the importance of landscape gardening in India.

2. To know the different types of gardens.

3. To study about lawns.

UNIT I

Landscaping: historical background, basic principles and components, landscape composition of

hills and Plains

UNIT II

Identification and use of landscape drafting equipments, drawing and designing of home gardens,

public parks, avenues, farm complexes and institutions

UNIT III

Layout of formal garden, informal garden, terrace garden, rock garden, bog garden, sunken

garden, designing of conservatory and lathe house. Landscape design for specific areas.

Text books: 1. Jack E. Ingels & Alissa smith- “Landscaping Principles & Practices”

2. Joseph Forseth Johnson - “The Natural Principles of Landscape

Gardening”

Reference Book: 1. Dr. Hemla Naik B.; Mr. S. Y. Chandrashekhar & dr. M. Jawaharlal-

“Principles of Landscape Gardening”


STUDIES, DEHRADUN

SEMESTER: V



Course Title: LANDSCAPE

GARDENING


3 Hours


CO1 Ability to understand the importance of gardens

CO2 Ability to understand the classification of gardens

CO3 Ability to understand the different materials and equipment

required for gardening

Pre-Requisite: Knowledge of mushroom culture

Objectives:

1. To study about different types of mushroom in India.

2. To study about the classification macro fungi.

3. To study about the mushroom morphology.

UNIT I

Introduction to mushrooms fungi – nutritional value, edible and poisonous types, edible

mushrooms, Pleurotus, Volvariella and Agaricus, medicinal value of mushrooms

UNIT II

genetic improvement of mushroom, preparation of culture, mother spawn production,

multiplication of spawn, cultivation techniques, harvesting, packing and storage; problems in

cultivation

UNIT III

Diseases, pest and nematodes – weed moulds and their management strategies. Economics of

cultivation, post-harvest technologies.

Text books: 1. B. L. Jana- “Mushroom Culture”

2. J. Franklin Styer- “Modern Mushroom Culture”

Reference Book: 1. William Robinson- “Mushroom Culture: Its extension and

Improvement”


STUDIES, DEHRADUN

SEMESTER: V



Course Title: MUSHROOM

CULTURE


3 Hours


CO1 Develop the ability to understand mushroom morphology

CO2 Ability to understand classification of macro fungi

CO3 Ability to understand different types of mushroom

Pre-Requisite: Knowledge of food nutrition

Objectives:

1. To impart fundamental aspects on food, nutrition and its function.

2. To describe the deficiency diseases due to lack of macro and micro nutrients.

3. To know about needs of the individuals and their requirement.

UNIT I

Food and its function, physico-chemical properties of foods, food preparation techniques,

nutrition, relation of nutrition of good health. Characteristics of well and malnourished opulation.

Energy, definition, determination of energy requirements, food energy, total energy needs of the

body.

UNIT II

Carbohydrates: classification, properties, functions, source, requirements, digestion, absorption

and utilization. Protein, classification, properties, functions, sources, requirements, digestion,

absorption, essential and non-essential amino acids, quality of proteins, PER/NPR/NPU,

supplementary value of proteins and deficiency.

UNIT III

Lapids – classification, properties, functions, sources, requirements, digestion, absorption and

utilization, saturated and unsaturated fatty acids, deficiency, rancidity, refining of fats. Mineral

nutrition: macro and micro-minerals (Ca, Fe and P), function, utilization, requirements, sources,

effects of deficiency.

UNIT IV

Vitamins: functions, sources, effects of deficiency, requirements of water soluble and fat-soluble

vitamins. Balanced diet: recommended dietary allowances for various age groups, assessment of

nutritional status of the population.


STUDIES, DEHRADUN

SEMESTER: V



Course Title: FUNDAMENTALS OF

FOOD TECHNOLOGY


3 Hours

Text books: 1. P. J. Fellows - “Food Processing Technology: Principles & Practices”

2. N. K. jain - “Food science Technology Processing and Preservation”

Reference Book: 1. B. Poornima “Food science Technology Processing and

Preservation”


CO1 Develop the ability to identify the symptoms of nutritional

deficiency diseases

CO2 Develop the knowledge to overcome the nutritional deficiency

symptoms

CO3 Develop the ability to use anthropometric tools

Pre-Requisite: Knowledge of different farm machines

Objectives:

1. To study about different scheme.

2. To study about important Agricultural machineries.

3. To study about the use of resources and timeliness of agricultural operations.

UNIT I

Basic concepts of various forms of energy, unit and dimensions of force, energy and power,

calculations with realistic examples. IC Engines: Basic principles of operation of compression,

ignition and spark ignition engines, two stroke and four stroke engines, cooling and lubrication

system, power transmission system, broad understanding of performance and efficiency, tractors,

power tillers and their types and

uses.

UNIT II

Electric motors: types, construction and performance comparison. Tillage: objectives, method of

ploughing. Primary tillage implements: construction and function of indigenous ploughs,

improved indigenous ploughs, mould board ploughs, disc and rotary ploughs.

UNIT III

Secondary tillage implements: construction and function of tillers, harrows, levelers, ridgers and

bund formers. Sowing and transplanting equipment: seed drills, potato planters, seedling

transplanter.


STUDIES, DEHRADUN

SEMESTER: V



Course Title: FARM POWER AND

MACHINERY


3 Hours

UNIT IV

Grafting, pruning and training tools and equipment. Inter-culture equipment: sweep. Junior hoe,

weeders, long handle weeders. Crop harvesting equipments: potato diggers, fruit pluckers, tapioca

puller and hoists.

Text books: 1. Dipankar Mandal - “Concept of Farm Power and Machinery”

2. Hunt & Donnell - “Farm Power and Machinery Management”

Reference Book: 1. Donnell Hunt; David Wilson- “Farm Power and Machinery

Management”


CO1 Develop the ability to understand the farmers related schemes

CO2 Ability to understand different farm machinery equipment

CO3 Ability to understand the efficient use of resources

Pre-Requisite: Knowledge of different disease in fruit, plantation, medicinal & aromatic crops.

Objectives:

1. To study about different disease of fruit, plantation, medicinal & aromatic crops.

2. To develop skills on various control measures of disease.

3. To understand the loss caused by various disease, their eco-biology, in details on different

horticultural crops.

UNIT I

Etiology, symptoms, mode of spread, epidemiology and integrated management of the diseases of

fruits, Plantation, medicinal and aromatic crops viz mango, banana, grape, citrus, guava, sapota,

papaya, jack Fruit, pineapple, pomegranate, ber, apple,

UNIT II

pear, peach, plum, almond, walnut, strawberry, areca nut, coconut, oil palm, coffee, tea, cocoa,

cashew, rubber, betel vine senna, neem, hemp, belladonna, pyrethrum, camphor, costus, crotalaria,

datura, dioscorea, mint, opium, Solanum khasianum and Tephrosia.

UNIT III

Important post-harvest diseases of fruit, plantation and medicinal and aromatic crops and their

management.

Text books: 1. Pradeep Kumar Singh ; Raghvendra Singh Sengar - “Disease of horticulture

crops and their control ”

2. S. K. Gupta - “Disease of vegetables, ornamental and spice crop”

Reference Book: 1. N. Kumar-“Introduction to Spices, Medicinal and Aromatic

Plants”


STUDIES, DEHRADUN

SEMESTER: V



Course Title: DISEASE OF FRUIT,

PLANTATION, MEDICINAL AND

AROMATIC CROPS


3 Hours


CO1 Develop the ability to understand different disease of fruit,

plantation, medicinal & aromatic crops.

CO2 Ability to understand various control measures.

CO3 Ability to understand different nutrient deficiency disease

Pre-Requisite: Knowledge of insect pest and its management.

Objectives:

1. To understand the loss caused by various insects, their eco-biology, in details on

different horticultural crops

2. To develop the skills on various IPM strategies

3. To understand the use of newer molecules of pesticides, various trap, bio control agents,

application methods for eco-friendly pest management

UNIT I

General – economic classification of insects; ecology and insect-pest management with reference

to fruit, Plantation, medicinal and aromatic crops; pest surveillance.

UNIT II

Distribution, host range, bio-ecology, injury, integrated management of important insect pests

affecting tropical, sub-tropical and temperate fruits, plantation, medicinal and aromatic crops like

coconut, areca nut, oil palm, cashew, cacao, tea, coffee, cinchona, rubber, betel vine senna, neem,

hemp, belladonna, pyrethrum, camphor, costus, crotalaria, datura, dioscorea, mint, opium,

Solanum khasianum and Tephrosia.

UNIT III

Storage insects – distribution, host range, bioecology injury, integrated management of important

insect pests attacking stored fruits, plantation, medicinal and aromatic crops and their processed

products. Toxicology – insecticide residue problems in fruit, plantation, medicinal and aromatic

crops and their tolerance limits.


STUDIES, DEHRADUN

SEMESTER: V



Course Title: INSECT PEST OF

FRUIT, PLANTATION, MEDICINAL

AND AROMATIC CROPS


3 Hours

Text books: 1. Omkar - “Pest and their Management”

Reference Book: 1. Bruce Harold Barritt “Management of Insect Pest of Horticultural

Crops”


CO1 Develop the ability to understand the life cycle of insect pest

CO2 Ability to understand successful pest management

CO3 Ability to understand different storage pest

Pre-Requisite: Knowledge of soil and plant analysis.

Objectives:

1. To study about evaluation of fertility of soil

2. To determine the salinity, alkalinity problems.

3. Aims to raise the nutrient status of soil.

UNIT I

Methods of soil and plant sampling and processing for analysis. Quantification of minerals and

their abundance. Soil structure and aggregate analysis. Theories and concepts of soil moisture

estimation – gravimetric, tensiometric, gypsum block, neutron probe and pressure methods.

UNIT II

Characterization of hydraulic mobility – diffusion and mass flow. Renewal of gases in soil and

their abundance. Methods of estimation of oxygen diffusion rate and redox potential. Soil fertility

evaluation methods. Use of radio tracer techniques in soil fertility evaluation. Soil micro-

organisms and their importance. Saline, alkali, acid, waterlogged and sandy soils, their appraisal

and management.

UNIT III

Chemical and mineral composition of horticultural crops. Leaf analysis standards, index tissue,

interpretation of leaf analysis values. Principles of working of pH meter, electrical conductivity

meter, spectrophotometer, flame photometer and atomic absorption spectrophotometer. Quality of

irrigation water.


STUDIES, DEHRADUN

SEMESTER: V



Course Title: SOIL AND PLANT

ANALYSIS


3 Hours

Text books: 1. Narayana Pandey - “Principles of Soil & Water Analysis”

2. P. K. Gupta- “Soil, Plant, Water and Fertilizer Analysis”

Reference Book: 1. C. S. Piper- “Soil & Plant Analysis”


CO1 Develop the ability to understand the nutrients requirement of

soil

CO2 Ability to understand the acidity and alkalinity problems of soil

CO3 Ability to understand fertility status of soil

Pre-Requisite: Knowledge Entrepreneurship development

Objectives:

1. To study about entrepreneurship development.

2. To study about government schemes and incentives for promotion of entrepreneurship.

3. To study about the globalization and the emerging business.

UNIT I

Entrepreneurship Development: Assessing overall business environment in the Indian economy.

Overview of Indian social, political and economic systems and their implications for decision

making by individual entrepreneurs. Globalisation and the emerging business / entrepreneurial

environment.

UNIT II

Concept of entrepreneurship; entrepreneurial and managerial characteristics; managing an

enterprise; motivation and entrepreneurship development; importance of planning, monitoring,

evaluation and follow up; managing competition; entrepreneurship development programs;

UNIT III

SWOT analysis, Generation, incubation and commercialization of ideas and innovations.

Government schemes and incentives for promotion of entrepreneurship. Government policy on

Small and Medium Enterprises (SMEs) / SSIs. Export and Import Policies relevant to horticulture

sector. Venture capital. Contract farming and joint ventures, public-private partnerships.


STUDIES, DEHRADUN

SEMESTER: V



Course Title: COMMUNICATION

SKILLS & ENTREPRENEURSHIP

DEVELOPMENT


3 Hours

UNIT IV

Overview of horti inputs industry. Characteristics of Indian horticultural processing and export

industry. Social Responsibility of Business. Communication Skills: Structural and functional

grammar; meaning and process of communication, verbal and non-verbal communication;

listening and note taking, writing skills, oral presentation skills; field diary and lab record;

indexing, footnote and bibliographic procedures. Reading and comprehension of general and

technical articles, précis writing, summarizing, abstracting; individual and group presentations,

impromptu presentation, public speaking; Group discussion. Organizing seminars and

conferences.

Text books: 1. R. R. Chole; P.S. Kapse & P.R. Deshmukh - “Entrepreneurship Development

and Communication Skills”

2. Sagar Mondal; G.L. Ray - “Textbook of Rural development

Entrepreneurship and Communication Skills”

Reference Book: 1. K. L. Dangl “Communication Skills & Entrepreneurship

Development”


CO1 Develop the ability to understand globalization

CO2 Ability to understand government schemes

CO3 Ability to understand government policy on small and medium

enterprises

Semester VI

EVALUATION SCHEME

S.NO Course Title Credit

Hours

Theory Practical Total

Ex. Int.

1. Potato and Tuber

crops

1+1 35 15 25 75

2. Breeding of

Vegetable, Tuber and

Spice Crops

2+1 35 15 25 75

3. Diseases of

Vegetable,

Ornamentals and

Spice Crops

2+1 35 15 25 75

4. Post-harvest

Management of

Horticultural Crops

2+1 35 15 25 75

5. Seed production of

Vegetable, tuber and

Spice Crops

2+1 35 15 25 75

6. Insect Pests of

Vegetable,

Ornamental and

Spice Crops

2+1 35 15 25 75

7. Breeding and Seed

Production of

Ornamental Plants

2+1 35 15 25 75

8. Commercial

Floriculture

1+1 35 15 25 75

Total 14+8=22 280 120 200 600

Pre – Requisite: Knowledge of Potato and Tuber crops

Objective:

1. To study about different types of cropping pattern for potato cultivation.

2. To study about cultivation of potato crops.

3. To study about different variety of potato.

Unit-I

Origin, area, production economic importance and export potential of potato and tropical,

subtropical and temperate tuber crops; description of varieties and hybrids. Climate and soil

requirements, season; seed rate; preparation of field; planting practices; spacing; water nutrient

and weed management; nutrient deficiencies.

Unit-II

Use of chemicals and growth regulators; cropping systems. Harvesting practices, yield; seed

production, economics of cultivation. Post-harvest handling and storage, field and seed standards,

Marketing of the following crops: Crops: potato, tapioca, sweet potato, arrow root, cassava,

colocasia, xanthosoma, amorphophallus, dioscorea, jerusalem artichoke, horse radish and other

under- exploited tuber crops.

Text Books:

Bradshaw, J.E. ‘Root and Tuber Crops”

Reference book:

Lebot Vincent “Tropical Root and Tuber Crops - Cassava, Sweet Potato, Yams and Aroids”

DEV BHOOMI INSTITUTE OF

MANAGEMENT STUDIES

SEMESTER: VI

Course Level:

Beginner

Course Type:

Core

Credit: 1+1

Total Contact

Hours: 40

External Marks: 35

Course Title: Potato and Tuber crops Course Code:

BSH-601

Duration of External Exam:3

Hours


CO1 Able to understand cropping system of tuber crops.

CO2 Ability to use of chemicals and growth regulators.

CO3 Able to understand management of different tubers crop disease

CO5 Ability to handle any situations comes in life.

Pre – Requisite: Knowledge of Breeding of Vegetable, Tuber and Spice Crops

Objective:

1. To study about classification of crop improvement.

2. To study about breeding of new varieties.

3. To study about hybrid and improve variety of vegetables.

Unit-I

Centers of origin, plant bio-diversity and its conservation. Models of reproduction, pollination

systems and genetics of important vegetable, tuber and spice crops. Self-incompatibility and

male sterility, its classification and application in crop improvement. Principles of breeding

self-pollinated crops, pure line selection, mass selection, heterosis breeding, hybridization,

pedigree method, mass pedigree method, bulk method, modified bulk method, single seed

descent method and back cross method. Polyploidy breeding.

Unit-II

Mutation breeding. Principles of breeding cross pollinated crops, mass selection, recurrent

selection, heterosis breeding, synthetics and composits. Application of biotechnology in crop

improvement. Crops: Solanaceous vegetables, cole crops, cucurbits, bulb crops, root crops, leafy

vegetables, okra, leguminous crops.

Text Books:

P. Geetha Rani “Seed Production of Vegetable, Tuber and Spice Crops”

Reference book:

S & Narendra Singh Thamburaj “Textbook of Vegetables Tuber crops & Spices”


MANAGEMENT STUDIES

SEMESTER: VI

Course Level:

Beginner

Course Type:

Core

Credit: 2+1

Total Contact

Hours: 40

External Marks: 35

Course Title: Breeding of Vegetable,

Tuber and Spice Crops

Course Code:

BSH-602


Hours


CO1 Ability to know about improved variety of vegetables

CO2 Students will be able to understand know about mutations and their effects.

CO3 Ability to understand application of biotechnology in crop improvement

Pre – Requisite: Knowledge of Diseases of Vegetable, Ornamentals and Spice Crops

Objective:

The long-term objectives of this proposal will be to introduce / demonstrate / make

available safe and healthy production of vegetables at household level. The short-term

objectives of the proposal will be achieved by producing fresh and cheap vegetables

through involvement of male and female members of the communities of urban areas of

Islamabad/ Rawalpindi and their capacity building.

UNIT-I

Etiology, symptoms, mode of spread, epidemiology and integrated management of diseases of the

Following vegetables, ornamental and spice crops: tomato, brinjal, chili, bhindi cabbage,

cauliflower, radish.

UNIT II


Following, knol-khol, pea, beans, beet root, onion, garlic, fenugreek, ginger, potato, turmeric,

pepper, cumin, cardamom, nutmeg, coriander, clove, cinnamon, jasmine,

UNIT -III


Following rose, crossandra, tuberose, geranium. Important post-harvest diseases of vegetables and

ornamental crops and their management


MANAGEMENT STUDIES

SEMESTER: VI

Course Level:

Beginner

Course Type:

Core

Credit: 2+1

Total Contact

Hours: 40

External Marks: 35

Course Title: Diseases of Vegetable,

Ornamentals and Spice Crops

Course Code:

BSH-603


Hours

Text Books:

Satish K. Gupta “Diseases of Vegetable Ornamental and Spice Crops”

Sharma, M.,Sharma, R.C.,Gupta, S.Kumar “Diseases of Vegetable Ornamental and Spice

Crops.

S.K.Gupta, “Disease of vegetables ornamental and spice crop”

Reference book:

L.R. Verma and V. K. Josh “Diseases of Horticultural Crops: Vegetables, Ornamentals and

Mushrooms”


CO1 Able to understand the programming techniques.

CO2 Ability to do apply the operations on data and control the execution

sequence

CO3 Ability to made user-defined function

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Pre – Requisite: Knowledge of Post-harvest Management of Horticultural Crops

Objective:

To study the science of all flowers and ornamental plants cultivation and management

process.

UNIT I

Importance of post-harvest technology in horticultural crops. Maturity indices, harvesting,

handling, grading of fruits, vegetables, cut flowers, plantation crops, medicinal and aromatic

plants. Pre-harvest factors affecting quality, factors responsible for deterioration of horticultural

produce, physiological and bio-chemical changes, hardening and delaying ripening process.

UNIT II

Post-harvest treatments of horticultural crops. Quality parameters and specification. Structure of

fruits, vegetables and cut flowers related to physiological changes after harvest. Methods of storage

for local market and export. Pre-harvest treatment and precooling, pre-storage treatments.

Different systems of storage, packaging methods and types of packages, recent advances in

packaging. Types of containers and cushioning materials, vacuum packaging, cold storage, poly

shrink packaging, grape guard packing treatments. Modes of transport.


MANAGEMENT STUDIES

SEMESTER: VI

Course Level:

Beginner

Course Type:

Core

Credit: 1+1

Total Contact

Hours: 40

External Marks: 35

Course Title: Post harvest

Management of Horticultural Crops

Course Code:

BSH-604


Hours

Text books:

P.K.Chattopadhyay, “Commercial Floriculture”

Reference books;

R1: Anil K. Singh, Anjana Sisodia, “Textbook of floriculture and landscaping”

CO1 Students gets knowledge about post-harvest management of horticultural

crops

CO2 Students gets knowledge about packaging of flowers

CO3 About the importance of post-harvest handling of cut flowers

Pre – Requisite: Knowledge of Seed Production of Vegetable, Tuber and Spice Crops

Objective:

Supply high quality seeds, means seeds of high yielding varieties, varieties with resistance to

diseases and pests. To increase agricultural production by supply of quality seed. To assure

rapid seed multiplication of desirable varieties.

UNIT I

Introduction and history of seed industry in India. Definition of seed. Differences between grain

and seed.

Importance and scope of vegetable seed production in India. Principles of vegetable seed

production. Role of temperature, humidity and light in vegetable seed production..

UNIT II

Methods of seed production of Cole crops, root vegetables, solanaceous vegetables, cucurbits,

leafy vegetables, bulb crops, leguminous vegetables and exotic vegetables. Seed germination and

purity analysis. Field and seed standards. Seed drying and extraction. Seed legislation.


MANAGEMENT STUDIES

SEMESTER: VI

Course Level:

Beginner

Course Type:

Core

Credit: 1+1

Total Contact

Hours: 40

External Marks: 35

Course Title: Seed Production of

Vegetable, Tuber and Spice Crops

Course Code:

BSH-605


Hours

Text books:

P.K.Chattopadhyay, “Seed Production of Horticulture Crops: Principles and Practice

Reference books;

P. Geetha Rani “Seed Production of Vegetable, Tuber and Spice Crops”

CO1 Students gets knowledge about seed technology

CO2 Students gets knowledge about hybrid varieties of seed.

CO3 About the importance of certified seed.

Pre – Requisite: Knowledge of structural grammar

Objective:

To study about the science and practice of managing pest, plant disease and other pest organisms

that damage agricultural crop.

UNIT I

Economic importance of insects in vegetable, ornamental and spice crops -ecology and pest

management with reference to these crops. Pest surveillance in important vegetable, ornamental

and spice crops.

UNIT II

Distribution, host range, bio-ecology, injury, integrated management of important insect-pests

affecting vegetable, ornamental and spice crops. Important storage insect-pests of vegetable,

ornamental and spice crops, their host range, bio ecology, injury and integrated management.

UNIT III

Insect –pests of processed vegetables and ornamental crops, their host range, bio-ecology, injury

and integrated management. Insecticidal residue problems in vegetables and ornamental crops,

tolerance limits etc.


MANAGEMENT STUDIES

SEMESTER: VI

Course Level:

Beginner

Course Type:

Core

Credit: 2+1

Total Contact

Hours: 40

External Marks: 35

Course Title: Insect Pests of

Vegetable, Ornamental and Spice

Crops

Course Code:

BSH-606


Hours

Text books:

S.K.Gupta, “Disease of vegetables ornamental and spice crop”

Reference books;

V.P.S. Panwar, “Agricultural insect pest of crops and their control”

CO1 Students gets knowledge about the life cycle of insect pest

CO2 Students gets knowledge to manage pest attack

cO About the storage pest

Pre – Requisite: Knowledge of Breeding and Seed Production of Ornamental Plants

Objective:

To acquaint the students about the historical landmarks that contributed to the development

of modern day cultivars of commercial ornamental crops like rose, gladiolus, carnation and

chrysanthemum etc. It will also give information about different techniques and procedures

adopted by various workers over a period of time for the improvement of ornamentals.

UNIT I

History of improvements of ornamental plants, objectives and techniques in ornamental plant

breeding. Introduction, selection, hybridization, mutation and biotechnological technique for

improvement of ornamental plants. Breeding for disease resistance.

UNIT II

Development of promising cultivars of important ornamentals. Role of heterosis and its

exploitation, production of F1 hybrids and utilization of male sterility, production of open

pollinated seed. Harvesting processing and storage of seeds, seed certification.


MANAGEMENT STUDIES

SEMESTER: VI

Course Level:

Beginner

Course Type:

Core

Credit: 1+1

Total Contact

Hours: 40

External Marks: 35

Course Title: Breeding and Seed

Production of Ornamental Plants

Course Code:

BSH-607


Hours

Text books:

A. K. Singh “Breeding and Biotechnology of Flowers”

Reference books;

P.S. Arya & A.K. Choudhary M.S. Fageria “Vegetable Crops - Breeding and Seed

Production Volume – I”

CO1 Students gets knowledge about cultivation practices of flowers



https://www.booktopia.com.au/search.ep?author=A.%20K.%20Singh

https://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=P.S.+Arya+%26+A.K.+Choudhary+M.S.+Fageria&search-alias=stripbooks

Pre – Requisite: Knowledge of Commercial Floriculture

Objective:

To study the science of all flowers and ornamental plants cultivation and management

process.

UNIT I

Scope and importance of commercial floriculture in India, production techniques of ornamental

plants like rose, marigold, chrysanthemum, orchid, carnation, gladiolus, jasmine, dahlia,

tuberose, bird of paradise, china aster and gerbera for domestic and export market.

UNIT II

Growing of flowers under protected environments such as glass house, plastic house etc., and

post-harvest technology of cut flowers in respect of commercial flower crops.Dehydration

technique for drying of flowers, production techniques for bulbous

Text books:

P.K.Chattopadhyay, “Commercial floriculture”

Reference books;

Anil K. Singh, Anjana Sisodia, “Textbook of floriculture and landscaping”

CO1 Students gets knowledge about cultivation practices of flowers




MANAGEMENT STUDIES

SEMESTER: VI

Course Level:

Beginner

Course Type:

Core

Credit: 1+1

Total Contact

Hours: 40

External Marks: 35

Course Title: Commercial

Floriculture

Course Code:

BSH-608


Hours

syllabus & evaluation scheme b.sc. horticulture 3rd year · syllabus & evaluation scheme...

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