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Horticulture is a
important and specialized branch of agriculture which associated with different
aspects of fruit, flower and vegetable production and fruit & vegetable
preservation. It is worthwhile important to understand the improved production
technologies for sustainable production of horticultural crops. Fundamentals of
Horticulture assembles and summarizes pertinent available information for the
student of agriculture in general and horticulture in particular. This text
book is a comprehensive and will meet the growing need of horticulture of
graduate and post graduate students at university level of agricultural
education. This book covers all aspects of horticulture for competitive
examinations like Civil services, PCS, ARS, Banking services, B.Sc./M.Sc./Ph.D.
(Ag) admission, state and national levels of different competitive examinations
in agriculture. The entire book is prepared in most simple, clear, talking
language, comprehensive and short descriptive type of questions so that the
concept could be easily understand by the readers in short times.
1. Introduction
A. Floriculture
2. Importance and Scope of Floriculture
3. Indian Floriculture Industry: Present status and scope
4. Annuals
5. Climbers and Creepers
6. Shrubs
7. Hedges
8. Topiary
9. Ornamental Foliage Plants
10. Landscape Gardening
11. Garden Style
12. Green House Production Technologies for Flowering Plants
13. Bulbs
14. Bonsai
15. Annual Flowering Plants
16. Important Herbs Used in Herbacious Border
17. Improved Cultural Practices of Flowering Plants (Rose, Tube Rose, Chrysanthemum, Marigold, Jasmin, Gladiolus, Crossandra, Dahlia)
B. Oliericulture
(Vegetable production)
18. Kitchen Garden
19. Green House Production Technologies for Vegetables
20. Package and Practices of Vegetable Production (Tomato, Brinjal, Chilli, Bhindi, Pea, Colecrops, Cucurbits & Gourds, Roots & Tubers, bulbs, Leafy vegetables)
21. Brief description of vegetable production
C. Pomology (Fruit
Production)
22. Sub-Tropical Fruits (Mango, Banana, Ber, Graps, Guava, Jackfruit, Litchi, Papaya, Amla)
23. Temperate Fruits (Apple, Apricot, Cherry, Peach, Pear, Strawberry, Persimmon, Plum)
24. Brief Description of Fruit Production Technologies
D. Preservation
25. Fruits and Vegetable Preservation (Jam, Jelly, Marmalade, Chutneys, Pickles, Sauces/Ketchups)
E. Miscellaneous
26. Sericulture
27. Apiculture (Bee Keeping)
28. Lac Culture
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