Crop Production Techniques of Horticultural Crops

300 Pages·2004·1.2 MB·English

by  S. Thangapandiian

Crop Production Techniques of
Horticultural Crops
2004
Directorate of Horticulture and Plantation Crops
Chepauk, Chennai - 600 005
Tamil Nadu Agricultural University
Coimbatore - 641 003
English
Crop Production Techniques of
Horticultural Crops
2004
First Published : 1982
Second Revised Edition : 1985
Third Revised Edition : 1991
Fourth Revised Edition : 1994
Fifth Revised Edition : 1999
Sixth Revised Edition : 2004
Copies: 4200
Original manuscript done by
Horticultural College and Research Institute
Tamil Nadu Agricultural University
Coimbatore - 641 003
http://www.tnau.ac.in
Edited, compiled and up-dated by
Directorate of Horticulture and Plantation Crops
Chepauk, Chennai - 600 005
Ph: 28524643
Printed by
Sri Sakthi Promotional Litho Process
54, Robertson Road, R.S. Puram
Coimbatore - 641 002. Tel: [phone]
E-mail: [email protected]
Tamil Nadu Agricultural University
Prof. C. Ramasamy Coimbatore - 641 003
Vice-Chancellor Tamil Nadu
India
Foreword
Horticultural crops play a vital role to ensure nutritional security and is evidently a growth
engine for economic prosperity of the country. The X plan document envisages eight percent
growth in horticulture to achieve four percent growth in Agricultural sector.
Tamil Nadu has the potential to become a horticultural state in days to come through commercial
exploitation of horticultural wealth and implementation of AEZ for commercial horticultural crops.
Horticulture in itself is an mdustry which involves cultivation, processing for value addition
and marketing. Introduction and development of new varieties and innovative production
technologies are of prime importance to maximize the productivity. Best of the efforts have been
made in this regard, by the scientists of Tamil Nadu Agricultural University to maximize productivity
and enhance the quality in terms of nutritive value, acceptable flavour and aroma. Now, it is time
to focus much on safe food with zero microbial load and zero residual toxicity besides maximizing
horticultural productivity. The Good Agricultural Practices (GAP) has become almost a mandate
for export of horticultural produce and products.
I am happy that the manual on crop production techniques of horticultural crops is revised
and the state of art and cutting edge technologies has been well incorporated.
I appreciate the efforts put in by the team of horticultural scientists of Tamil Nadu Agricultural
University and the horticulture developmental specialists of the Department of Horticulture and
Plantation Crops for brining out this updated crop production manual. I am sure this manual will
help the officers of horticultural development and farmers of Tamil Nadu to gain mastery over
production of horticultural crops.
April 28, 2004
Coimbatore - 641 003 (C. RAMASAMY)
Dr. R. Kannan, Ph.D., I.A.S., Secretariat
Agricultural Production Commissioner Fort St. George
and Chennai - 600 009
Secretary to Government
Agriculture Department
Foreword
Horticulture is emerging as a viable option of diversification in the Agriculture sector. The
potentials available in our State is also enormous for horticulture development. Horticulture is
the answer for the farmers who stepped into diversification from the the existing traditional cropping
pattern. Cultivation of horticulture crops is now modemised with improved high tech methods.
The Hi-tech methods and improved technologies should be disseminated to the fanners then
and there. The Technical Officers of Horticulture Departmenr are also to be fully equippcd with
this new dimension.
The joint action taken by Department of Horticulture and Plantation Crops and Tamil Nadu
Agricultural University to publish the "Crop Production Techniques of Horticultural Crops" is highly
appreciable. The information given in this manual would be helpful to the technical officers as
well as Horticulture entrepreneurs.
I wish all success.
April 8, 2004
Chennai - 600 009 (R. KANNAN)
K. Dhanavel, I.A.S., Agriculture Complex
Director of Horticulture III rd Floor, Chepauk
and Plantation Crops Chennai - 600 009
Foreword
Tamil Nadu has got immense potential to grow various kinds of horticultural crops due to its
rich Bio-diversity and conducive agro climate. There exists tremendous scope for horticultural
development and the area under horticulture has considerably increased from 4.62 lakh ha. In
1980-81 to 8.52 lakh ha. in 2001-02. Horticulture Production has increased from 44.78 lakh MT.
in 1980-81 to 117.15 lakh MT in 2001-02.
The Government of Tamil Nadu have recognized the emergence of horticulture as the grown
engine of the Agriculture sector in recent years and set up a mission known as "Tamil Nadu
Horticulture Development Mission" for the overall development of horticulture in the State. For
development of Hi-tech Horticulture and Precision farming, it is imperative that the latest
technologies be disseminated to the growers for which the extension staff have to get updated
with the latest technical knowledge.
The crop production Manual is an authenticated book of (eference prepared jointly by the
Department of Horticulture and Plantation Crops and Tamil Nadu Agriculture University. I am
confident that this manual will be very useful to the technocrats, progressive farmers, prograrnme
implementers, students and all personnel engaged in various facets of horticultural development.
April 8, 2004
Chennai - 600 009 (K. DHANAVEL)
Contents
Page No.
Part I - Fruits
Chapter A - Tropical and Sub Tropical Fruits
Mango .................................................................................................................. 1
Banana ................................................................................................................ 4
Acid Lime ............................................................................................................. 9
Sweet Orange ..................................................................................................... 12
Mandarin Orange ................................................................................................. 14
Grapes ................................................................................................................. 16
Guava................................................................................................................... 19
Pineapple ............................................................................................................. 21
Sapota.................................................................................................................. 22
Papaya................................................................................................................. 24
Pomegranate ....................................................................................................... 27
Jack ..................................................................................................................... 28
Ber........................................................................................................................ 29
Amla..................................................................................................................... 31
Chapter B - Temperate Fruits
Apple .................................................................................................................... 32
Pear...................................................................................................................... 34
Plum..................................................................................................................... 35
Peach .................................................................................................................. 36
Chapter C - Minor Fruits
Part II - Vegetables
Chapter A - Fruit vegetables
Tomato.................................................................................................................. 43
Brinjal ................................................................................................................... 46
Bhendi.................................................................................................................. 48
Chillies.................................................................................................................. 50
Capsicum............................................................................................................. 52
Paprika................................................................................................................. 53
Pumpkin............................................................................................................... 54
Snake gourd......................................................................................................... 55
Ribbed gourd........................................................................................................ 56
Bottle gourd ......................................................................................................... 57
Bitter gourd........................................................................................................... 58
Ash gourd............................................................................................................. 59
Cucumber............................................................................................................. 60
Gherkin................................................................................................................. 61
Watermelon ......................................................................................................... 62
Muskmelon........................................................................................................... 63
Tinda .................................................................................................................... 64
Chow Chow ......................................................................................................... 65
Cluster beans ...................................................................................................... 66
Vegetable Cowpea............................................................................................... 67
Lab lab or Dolichos bean..................................................................................... 68
French bean......................................................................................................... 70
Broad beans ........................................................................................................ 72
Peas..................................................................................................................... 73
Annual moringa.................................................................................................... 74
Baby corn............................................................................................................. 75
Chapter B - Cole vegetables
Cabbage............................................................................................................... 76
Cauliflower............................................................................................................ 78
Chapter C - Root and Tuber vegetables
Carrot................................................................................................................... 80
Radish.................................................................................................................. 81
Beet root............................................................................................................... 82
Potato................................................................................................................... 83
Sweet potato........................................................................................................ 85
Tapioca................................................................................................................. 86
Elephant yam....................................................................................................... 88
Colocasia............................................................................................................. 89
Dioscorea............................................................................................................. 90
Coleus / Chinese potato ...................................................................................... 91
Chapter D - Bulb vegetables
Onion.................................................................................................................... 92
Bellary onion ........................................................................................................ 93
Chapter E - Leafy vegetables
Amaranthus................................................................................................................... 94
Chapter F - MINOR VEGETABLE CROPS................................................................... 96
Part III - Spices and Condiments
Chapter A - Spices........................................................................................................ 100
Pepper................................................................................................................... 100
Cardamom........................................................................................................... 102
Clove.................................................................................................................... 104
Nutmeg................................................................................................................. 105
Cinnamon ............................................................................................................ 106
Chapter B - Condiments
Coriander ............................................................................................................. 108
Garlic.................................................................................................................... 110
Tamarind .............................................................................................................. 111
Turmeric............................................................................................................... 112
Ginger................................................................................................................... 114
Fennel .................................................................................................................. 115
Fenugreek............................................................................................................ 116
VANILLA................................................................................................................ 117
Chapter C - Minor Spice crops
Part IV - Plantation crops
Tea........................................................................................................................ 120
Coffee .................................................................................................................. 124
Rubber.................................................................................................................. 127
Cashewnut........................................................................................................... 130
Arecanut............................................................................................................... 132
Cocoa................................................................................................................... 134
Betelvine .............................................................................................................. 136
Part V - Medicinal and Aromatic Plants
Chapter A - Medicinal Plants
Senna................................................................................................................... 139
Periwinkle............................................................................................................. 141
Pyrethrum ............................................................................................................ 142
Digitalis................................................................................................................. 143
Medicinal Dioscorea............................................................................................. 144
Medicinal solanum ............................................................................................... 145
Chapter B - Aromatic Plants
Lemongrass......................................................................................................... 146
Citronella.............................................................................................................. 147
Geranium ............................................................................................................. 148
Palmarosa............................................................................................................ 149
Patchouli .............................................................................................................. 150
Mint....................................................................................................................... 151
Production techniques for important medicinal plants ........................................ 152
Part VI - Commercial flowers
Rose..................................................................................................................... 156
Hybrid Rose ......................................................................................................... 158
Malligai ................................................................................................................. 159
Mullai .................................................................................................................... 160
Jathi malli (Pitchi)................................................................................................. 161
Crossandra.......................................................................................................... 162
Chrysanthemum.................................................................................................. 163
Marigold (African marigold).................................................................................. 164
Tuberose.............................................................................................................. 165
Nerium.................................................................................................................. 166
Marikolundu (Dhavanam)..................................................................................... 167
Maruvu.................................................................................................................. 168
Carnation ............................................................................................................. 169
Gladiolus .............................................................................................................. 170
Gerbera................................................................................................................ 171
Golden Rod.......................................................................................................... 172
Aster..................................................................................................................... 173
Jasmine concrete extraction................................................................................ 174
Cut flower production technology ........................................................................ 177
PART VII - PARTICULARS ON IMPROVED VARIETIES OF
HORTICULTURAL CROPS ........................................................................................ 184
Part VIII - Drip irrigation for fruit crops .................................................................... 195
Part IX - Organic Cultural Practices ......................................................................... 196
Part X - Protected Cultivation of Vegetables (for Information)............................. 199
Part XI - Seed Production Technology of Horticultural Crops
TOMATO.............................................................................................................. 200
BRINJAL............................................................................................................... 201
BHENDI................................................................................................................ 202
CHILLIES ............................................................................................................. 202
PUMPKIN ............................................................................................................. 203
SNAKE GOURD .................................................................................................. 204
BITTER GOURD ................................................................................................. 204