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Unfruitfulness is a major problem in many fruit crops and their varieties. ‘Fruitfulness’ refers to the state, where a plant is not only capable of flowering and bearing fruit but also takes these fruits to maturity. The inability of plant to reach the fruits to maturity is known as ‘unfruitfulness’ or ‘barrenness’. In spite of adequate flowering, low fruit yields in orchards have been experienced because of low initial fruit set and subsequently higher fruit-let abscission. In an orchard, all the trees do not bear fruits equally or regularly and sometimes fail to flower and bear fruit under similar conditions, where another fruit tree bears heavily. This failure to fruit may be attributed to unfruitfulness. It is associated with internal and external factors.

Internal factors: These are as follows.

Alternate bearing or biennial bearing is a term used in fruit crops to refers to trees that have an irregular crop load from year to year. It is a major problem in some of the fruit crops. Long term studies of flower and fruit production in some of the fruit crops demonstrated that the majority of shoots on a tree bear flowers and then fruits in one year, i.e. a greater than average crop and the next year most of the shoots will produce only leaves resulting in a smaller than average crop.Thus, it is characterized by heavy crop load in trees i.e. on year, followed by a light or no subsequent crop load i.e. off year. When on and off year sequence does not follow a systematic pattern it is called periodicity of cropping or irregular bearing. Phenomenon of alternation is more prominent in the perennial fruit crops particularly Anacardiaceae (mango, Pistachionut), Carylaceae (hazelnut), Oleaceae (Olives), Rosaceae (apple, Pear, Plum, Apricot, etc.), Rutaceae (orange, tangor, satsuma, etc.) and also in tamarind, Jamun etc.

In general, plants show two distinctive phases; i.e. vegetative growth and reproductive growth. The primary objective of plant species is to reproduce themselves through the reproductive phase. However, some of the plant species do not produce viable seeds, but reproduce themselves in nature by other means. Flowering and fruiting habits vary with plant species and are governed by the kind of plant species and its growth habit, environment etc. In general, flowering and fruiting habits are known as bearing habits and it can be described by the location and type of buds, which produce flowers and fruit. The relative position of fruit with reference to its potential bud-giving rise to flower or inflorescence on the shoot is known as bearing habit. Each plant has its own bearing habit and are either terminally, laterally or adventiously Terminally means the fruit buds are formed on long or short growth, while laterally means the fruit buds are formed in the axils of present or past season’s growth. Adventiously, the fruit buds are formed at any point on the trunk. On the basis of bearing habits, fruit crops are categorised into the following eight groups

Among many factors influencing fruit bud formation, the relative proportion of carbohydrate and nitrogen in a tree appears to be the only factor that could be controlled by an orchardist. When under normal course tree does not flower; special practices such as ringing, girdling, stripping, notching, bending, water stress (with holding irrigation), root pruning and root exposure etc. are performed with the aim to control the translocation of food like carbohydrates, starch and sugars. Accumulation of food in the branches leads to fruit bud formation resulting into fruitfulness. Before performing the special horticultural practices, the orchardist should know natural growth habit of the plant, time of new vegetative growth and flowering, when it ceases to grow vegetative and mature its woods and when it takes rest

The term bio-fertilizer is related with such microorganisms that they add, conserve and mobilize the plant nutrients in the soil. Excessive use of nonrenewable exhaustive petroleum product based chemicals in horticultural production system has residual effect on soil, environment and human health. Use of biofertilizers is ecofriendly, cost effective and organic based inputs such as botanical pesticides, FYM, vermicompost, biogas slurry, disease and pest resistant varieties in cultivation of horticultural crops for safeguarding soil health and quality production.

Biofertilizers are microorganisms, which are capable of mobilizing nutrients from unavailable form to available form through biological process. They are not only cost effective but also inexpensive source of plant nutrients. They do not require non-renewable source of energy during their production. Besides, improving crop growth and quality of the product by producing plant hormones and help in sustainable crop production through maintenance of soil productivity. They are also useful as biocontrol agents, as they control many plant pathogens.

The plant growth regulators are the organic compounds other than the nutrients, which accelerate, inhibit or modify the various physiological processes in the plant system, when applied at low concentration. These growth regulators are readily absorbed and move rapidly in the tissues, when applied to the plant system and regulate its life processes in some beneficial ways to enhance the yield and improve the quality of the fruits.

The word hormone is derived from Greek, meaning set in motion. The five major phytohormones are auxins (indole-3-acetic acid and its derivatives), gibberellins, cytokinins, abscisic acid and ethylene. The key difference between plant hormones and plant growth regulators is that plant hormones are natural, while plant growth regulators are artificially synthesized and are applied to plants. Plant hormones are also called phytohormones. Plant hormones are the organic chemicals, which are synthesized by plants themselves naturally during the metabolic processes.These are synthesized at the given site and translocated to the site of action.

Vermicompost is the product of the decomposition process using various species of earthworms, to create a mixture of decomposing bedding materials and vermicast.

This process is called vermicomposting, while the rearing of worms for this purpose is called vermiculture. Vermicast is also called worm casting, worm humus, worm manure or worm faeces and are the end product of the breakdown of organic matter by earthworms. It is a mesophilic process and certain species of earthworms are used to enhance the process of organic waste conversion and produce a better end product. Vermicompost is an excellent organic fertilizer having water soluble macro as well as micronutrients, growth promoters, enzymes and soil conditioner, helpful for growth and development of plants. It helps to improve biological, chemical and physical properties of the soil.

The importance of green manuring in crop production has been known since ancient times. However, awareness towards soil enrichment is increasing in recent years, mainly due to comparatively high cost of inorganic fertilizers, increased risk of environmental pollution and need of sustainable cropping systems. Green manuring helps to improve physical, chemical and biological properties of soil and consequently crop yields. Green manuring lowers the nitrogenous fertilizer requirements for succeeding crops. However, it’s influence may vary with soil, crop environmental variables, type of green manure crop used and its management.

Green manuring is a practice of ploughing or turning into the soil un-decomposed green plant tissues for the purpose of improving physical structure as well as fertility of the soil. It is obtained in two ways; by growing green manure crops or by collecting green leaf (along with twigs) from plants grown in wastelands, field bunds and forest. Green manuring by growing the field plants usually belonging to the leguminous family and incorporated into the soil after sufficient growth. The most important green manure crops are sunnhemp, dhaincha, Pillipesara, cluster beans and Sesbania rostrata. The advantages of green manuring are as follows.

It is not just enough to produce fruit and ornamental plants in a nursery, but it is also very much important to consider the post production management practices like harvesting, packing, storage and marketing of nursery plants for successful industry.

Harvesting: Harvesting is one of the important factors considered, when nurserymen are producing seeds, bulbs, etc. The seeds or bulbs should be harvested at proper maturity stages depending on the plant species.

Seeds are generally harvested when they are fully ripe. In some of the annuals and perennials, seeds are likely to fall from the plant at ripening either due to bursting of the fruit/ capsule or due to wind. (calendula, balsam). In such cases, it is better to cover with muslin cloth or butter paper bags. Bulbs, corms and tubers are carefully dug out without injury, along with cormels or bulblets.

Packaging: The package should provide a convenient mode used for marketing and distribution. It protects the contents from undue damage during distribution. It is important that appropriate packaging should be used to preserve quality of material along with maximum survival during transit. Proper packaging of plant material (fruit plants/ ornamental plants/seeds) ensures quality during storage, distribution and transport.

Potting and repotting is an essential practice to be done in a nursery to maintain the expected vigour of the plant. When a seedling from a seedbed or plant from a flat bed or raised bed is planted in a pot, it is called potting. The same term is utilized when the bulbs of bulbous plants are planted in a pot. When a plant is transferred from one pot to another pot, it is called repotting. At the time of repotting the plants may be planted in a large pot or in the same sized pot. Repotting is necessary when

1. Plant is grown for a season or a year in the same pot and becomes pot bound resulting in extensive growth of roots in rooting media and there is very little scope for further fresh growth.
2. When a plant is overgrown and requires separation or division.
3. When soil gets depleted of its nutrients.
4. Repotting affords an opportunity to the roots to form a new root growth, as repotted soil contains sufficient amounts of nutrients and good aeration.

The young seedling stock and rooted cuttings as well as nursery plants require proper care and nourishment. The operations to be performed regularly in nurseries are as follows.

1. Shifting of plants: The nursery plants grown in the pots or polybags are to be shifted once in 2-3 months to avoid root penetration into the soil. If the taproot penetrates deep into the soil, the chances of mortality increases. Hence shifting of grafts and potted plants has to be done at the said intervals
2. Removal of rootstock sprouts: Once has to keep a constant watch on the sprouts arising on the rootstock, which are to be nipped off as and when, observed, to encourage rapid growth of scion shoots.
3. Irrigation: The young tender seedlings are exacting in their water requirement. Proper and judicious irrigation is an important indicator of a healthy nursery, which solves many problems in the nursery. There are many methods adopted in nurseries. However, it depends upon water availability, kind of nursery plants and its growth stage, etc. These methods are flow or flood irrigation, furrow irrigation, overhead irrigation through rose cans, automizers or sprinkler systems, etc.

Facilities required for propagating many plant species by seed, cuttings, or grafting and budding include two basic units namely a structure with temperature control and ample light such as a greenhouse or hot bed where seeds can be germinated or cuttings rooted. The second unit is a structure into which the young tender plants can be moved for hardening preparatory to transplanting and cold frames or lath houses are useful for this purpose.Greenhouses: There are different types of greenhouse namely low cost greenhouse and commercial greenhouses. In all polyhouses/ greenhouses means of providing air movement and air exchange is necessary to aid in controlling temperature and humidity It is best, if possible, to have in the greenhouse heating and self-opening ventilators and evaporative cooling systems. Plastic greenhouses covered with various types of plastic film have become very popular among nursery men.

Nursery is one of the important components of horticultural crop production. Nursery is place where young crop plants are raised under intensive care for later transplanting to the field. Nurseries may be classified as follows. On the basis of the irrigation facilities, the nurseries are dry or wet nurseries.

1. Dry Nurseries: Generally such types of nurseries are observed in forestry. It is maintained without any irrigation or artificial watering. The rab nurseries of Western Maharashtra, Karnataka and Gujarat come under this category. The rab or semi-rab nurseries are made in the plantation areas on small well-burnt patches of land usually 0.01 to 0.05 ha mainly for supplying teak stumps. The seeds are sown in lines 45 cm apart just before the onset of monsoon. Normally no elaborate beds are made, no fencing is made and no irrigation is provided as compared to other nurseries.

The term micropropagtion is also known as tissue culture. Micropropagation refers to aseptic culture of various plant parts in artificial growth medium to produce new plant. This means is recently applied in propagation of horticultural crops e.g. Orchid, banana, strawberry, papaya, grape and many other plants.

Requirements for tissue culture: It includes basic facilities including equipment, asepsis, culture medium and culture environment.

• Basic facilities including equipment: Provision of working space, large sinks, washing machine to wash glassware, oven, dryers, dust free storage, space for glass house and chemicals, autoclave for sterilizing media, solutions, water culture and instruments, supply of distilled or deionized water and various essential instruments and appliances.

Many types of containers are used for growing plants in nurseries. These are clay pots, plastic pots, fiber pots, wooden pots, etc. Generally, the type of container to be used for growing a plant depends upon the kind of plant, objective of growing, choice of grower, etc. With advancement of technology, the container-grown plants are widely adopted, practiced by the nurserymen. The advantages of container grown plants are they are not prone to damage during packaging and transport. These are widely used for many fruit and ornamental plants. The different types of container and their characteristic features are as follows.

• Clay pots: Well-baked earthenware pots are used for raising plants. These are available in different shapes and sizes. On the basis of shape and size; these are named by pela, parali, kundi, nand, khobada, etc. Porous nature of the clay pots permits aeration, and water movement. Pot made with clay soil and well-baked will last longer than those made with sand or loamy soils. Before using, these are dipped in water for some period to soak the water in the pot itself sufficiently. However, earthen pots are heavy in weight, possibilities of breakage during potting and repotting and hence are less durable.

Media for plant growth and seed germination has great significance in nursery business. It is the basic need of the propagation industry. The material for rooting and growing media may be used either alone or incorporated with one or more products in combination. The materials used for rooting media may be naturally occurring or may be manufactured artificially.

Characteristics of an ideal rooting medium: These are as follows.

1. The medium must be sufficiently firm and dense to hold the cuttings or seeds in place during rooting or germination.
2. It must retain sufficient water and air, allowing sufficient drainage.
3. It should be highly decomposed and stable.
4. It must be free from weed seeds, insect pests and diseases.
5. Acidity or alkalinity should be the optimum for different species.
6. Its volume must be fairly constant, when either wet or dry.
7. It must be capable of being sterilized.

Plant propagation is one of the important fundamental aspects since the time of Rigveda (1400 B.C.) in the horticulture industry. It refers to the multiplication or perpetuation of individual or group of plants having specific value. Agriculture began, when ancient people started domestication of certain plants by growing around them and now these are cultivated in much improved form due to continuous selection and maintenance of better plant types. During the process of civilization; many plant types were selected for food and other purposes and are classified as food crops, fodder crops, fruit crops, vegetable crops, spices and condiments, aromatic and medicinal plants, etc. Now due modern plant sciences; newer and better plant types came into commercialization for cultivation. However, to maintain their qualities; it needs their propagation to keep their original form. Thus, it indicates that plant propagation has paramount importance in the horticulture industry to supply true-to-type sapling to farmers.

The term weed can be described in many ways. In general, it is said that weed is a plant, which is not sown by the farmers or which is out of place. Weed is defined as the unwanted, undesirable plant, growing out of its proper place, which interferes with the utilization of natural resources, is prolific, persistent, competitive, harmful and even poisonous in nature and can grow in adverse climatic conditions.There are more than 30,000 species of weeds distributed world over, out of which 18,000 are noxious and cause serious losses. Around 250 species are causing serious economic losses. Weeds in orchards reduce crop yields by competing for moisture, nutrients, light and space. They also act as a host for insect pests and diseases. When they become large, they interfere with orchard operations as well as water bodies. There are some weeds, which are parasitic partially or completely on the host tree e.g. striga and loranthus, in mango.

Water is one of the most vital components for the successful growth and development of crops. It influences most of the plant metabolic activities, namely photosynthesis, respiration, absorption, translocation utilization of mineral nutrients, etc. Its stress or in excess affects the growth and development of a plant directly and consequently its yield and quality.

Role of water: Water plays an important role in plant growth and development in many ways.

• It is the chief constituent of protoplasm.
• It provides aqueous medium for various biochemical (metabolic) reactions.
• It serves as a temperature stabilizer and helps in maintaining a stable metabolic rate.
• It is an essential input for photosynthesis.
• It helps to maintain turgidity of cells and plant organs.
• It is an excellent solvent for various organic materials of cells.

According to the present state of our knowledge, sixteen-elements are considered to be essential for plant growth and development. These nutrients are chemical elements, which are absorbed by the plants in more or less quantity to transform light energy into chemical energy and to keep up plant metabolism for the synthesis of organic material. These elements are regarded as essential in higher plants.

These are Carbon, Hydrogen, Oxygen, Nitrogen, Phosphorus, Potash, Calcium, Magnesium, Sulphur, Zinc, Manganese, Copper, Iron, Boron, Molybdenum and Chlorine. Carbon, Hydrogen and Oxygen are obtained from air and water. Carbon makes up the great bulk of the plant and is obtained from carbon dioxide in the air. Hydrogen is derived mainly from the breakdown of water. Oxygen is obtained from air as well as water. Other thirteen elements are obtained from mineral and organic components of the soil. These elements are further grouped into major/macro and minor/micro-elements. The nutrients that are required in relatively larger quantities are termed as macro elements. Micronutrients that are required in relatively lesser quantities are termed as micro nutrients.

Fruits and vegetables are the major constituents of daily diet. They provide not only body building elements but also energy yielding food for the wellbeing of humans. Main object of the nutrition garden is to make availability of the requisite quantity of fresh fruits and vegetables to family members. It is generally raised in the backyard of home. It is also called as a home garden or kitchen garden. Most of the day to day cultural operations are performed by family members. Working in the nutrition garden during their spare time is a pleasure, an inspiration, a means of recreation to all the family members. The foremost advantage of nutrition garden is to daily supply fresh fruits and vegetables as per the needs of family members. Nutrition garden has an important role in enhancing national food security and dietary diversity to combat malnutrition.

Points to be considered, while the planning and layout of nutrition garden

Horticultural plants are grown for their diversified produce like fruits, vegetables, flowers, aromatic (essential oils) or medicinal components, spices (oleoresins), etc. if these plants are allowed to grow naturally, they will grow wild with very less potential yield. Therefore, it is essential to train and prune these plants not only to develop the proper framework in manageable shape but also to improve the potential yield in terms of quality and quantity.

Once the sapling is planted, it is essential to maintain the proper framework by cutting certain branches as well as some parts of branches. In the initial period, it is essential to maintain well distribution of flower or fruit bearing parts growing in four directions. Once the plant achieves proper framework after a certain period; then also some of the plant parts, namely branches or certain portions of branches, are removed to achieve potential yield.

India is regarded as a horticulture paradise due to growing of tropical, subtropical and temperate fruit crops in varied soil and climatic conditions. However, increasing pressure on land owing to diversion of orchard lands to various other obvious reasons as well as rising energy and land-costs, together with mounting demand for fruits have made HDP imperative to achieve higher productivity from limited space.

There is a shift in farmers’ perception from production to productivity and profitability, which can be achieved through high density planting. India is the second largest producer of fruits in the world. However, the average productivity of various fruit crops in the country is quite less. Low productivity can be attributed to many reasons such as old and senile orchards, lack of canopy management practices, planting of poor yielding varieties, low or no adoption of recommended package of practices by the farmer leading to poor orchard management, etc.

The system of planting to be adopted is selected after considering the slope of land, planting density, purpose of utilizing the orchard space, convenience, etc. Traditionally, six systems of planting are recommended for fruit trees. However, with the popularity of high density planting, there are some advances inplanting, especially in fruit crops.

1. Square system: This system is considered to be the simplest of all planting systems and adopted widely. In this system, the plot is divided into number of squares as per plant spacing and trees are planted at the four corners of each square, in straight rows running at right angle. Under this system, intercultural operations, spraying, harvesting, etc. can be done conveniently and easily. Cultivation and irrigation can be done in two directions. In this system, plant to plant and row to row distance is the same. e.g. 5x5m, 4x4m, 10x10m, etc.

   While laying out the plot, a base line is first drawn parallel to the road, fence or adjacent orchard at a distance equal to half the spacing to be maintained between the trees. Wooden pegs are fixed on this line at the desired distance. At both the ends of the baseline, right angles are drawn by following the simple carpenter’s 3,4,5 meter system. After the formation of three lines, it is easy to fix all the other pages to mark the tree locations at the required spacing by using ropes connecting the pages of the lines in opposite directions.

   Area occupied per plant = row to row distance X plant to plant distance

The selection of the site has great importance for the establishment of a fruit orchard successfully. Establishment of orchard is a long term activity with huge investment. Hence, any mistake committed during site selection, it is difficult to rectify it later. Successful orchard is not only related with yield but also its economic production and efficient disposal of produce. For economic orchard establishment; some of the points which need to be considered, while selection of site. These are as follows.

1. Climate and soil: These are two important natural factors, which decide the success or failure of orchards. Before selection of site, climate and soil requirement for selected fruit crops needs to be studied thoroughly and accordingly site must be selected. On the other hand if a site has already been selected; then fruit crop selection needs to be done as per the existing climate and soil of that selected site.
2. Topography: Slope of site more than 15% makes the land almost unsuitable for cultivation. Land with 4% slope may be kept clean without much loss. Uneven land involves heavy expenditure in leveling. Southern slopes are generally warmer and affect the plant growth in a manner different from the northern slopes. It is due to the difference in quantum of receiving sunlight. Hence, the site with southern slopes may be selected for sun loving plants.

Growth and development of any horticultural crop is mostly depending upon two chief natural factors i.e. climate and soil, which decides success or failure. Therefore, understanding about climate and soil requirements for different horticultural crops for optimum growth and development is a prerequisite for profitable farming.

There is often confusion between weather and climate. Weather describes the condition of the atmosphere over a short period of time e.g. from day to day or week to week. It is current atmospheric conditions including temperature, rainfall, wind, humidity, sky condition at a given place. Climate on the other hand, is the average condition of weather over a longer period of time. Climate is the sum of all the statistical weather information that helps to describe a place or region.

Climate includes different factors namely temperature (minimum & maximum),

Growth and development are two important stages in a plant. Plant growth and development are under the control of both intrinsic and extrinsic factors. Growth is one of the fundamental characteristics of all living things. Even in Plants, the growth is visible but not measurable easily. Development in plants is actually a sum of two processes i.e. growth and differentiation.

Principles involved in plant growth and development: The various principles involved in plant growth and development are discussed below.

1. Totiopotency: Living plant cell has the potential to reproduce all the characteristics of the plant since it possesses all the genetic information.
2. Competence: It is the potential of cells or tissue to develop in a particular direction. Development of competency into a particular kind of cell(s), tissue or organ also may require special signals. These may originate internally within the plant or may originate externally as an environment signal, e.g. Internal change in type of growing point such as vegetative to flowering or initiation of adventitious roots on cuttings may be associated with a shift in the activity of specific hormones, external parameters i.e. application of growth regulators, or environment. It is mainly internal potential of meristem that gradually shifts from a vegetative shoot to one that produces flowers.

Anatomy is the study of an internal structure of an organism, while morphology is the study of various external features of an organism Anatomy helps in knowing the structural peculiarities of different groups of plants, which help for adaptation to diverse environments. An angiosperm plant is characterized by the presence of roots, stems, leaves, flowers, and fruits

Plant cells: Plant cells are multicellular eukaryotic cells that make up a plant (a group of eukaryotes belonging to the Plantae kingdom, with the ability to synthesize their own food using water, sunlight and CO₂). Being eukaryotic cells, they have a defined nucleus with specialized structural organelles that enable it to function in an orderly manner.

Grouping plants in different categories on the basis of similarities and dissimilarities is referred to as classification, which helps for study of these crops in various perspectives. India is endowed with a rich diversity of horticultural plant wealth due to varied agro-climatic conditions. Number of fruits, vegetables, ornamental crops, spices, condiments, plantation crops, etc. is under commercial cultivation in different parts of the country under different sets of growing conditions.

The systematic study of all these crops becomes a difficult and more repetitive part. To avoid it; classification of horticultural crops on different aspects has been made to deal with all these plants separately. Classification of horticultural crops has been made in different groups on similarity or dissimilarity of attributes. Plants having similarity in either of the traits are placed under one group. The overall objective of the classification is to categorize the horticultural plants and make the recollections very easy and convenient.

Horticulture includes variety and diversity of crops. Thus, it can be divided into several branches depending upon the crops it deals with. Following are the branches of horticulture.

1. Pomology: The term pomology is a combination of two Latin words pome i.e. fruit and logos i.e. science. Recently it has been designated as ‘Fruit Science’. It deals with the study of fruit crops. It includes all aspects of fruit crops e.g. importance, uses, origin and distribution, area and production, soil and climate requirement, botany, nursery raising, cultivation practices, plant protection measures, stage and methods of harvesting, post-harvest handling, marketing, export, import, etc. e.g. mango, banana, citrus, grape, apple, peach, pomegranate, fig, etc.
2. Olericulture: The term olericulture is also derived from the Latin word. Cultivation of vegetable crops. Recently it has been designated as ‘Vegetable Science’. Vegetables are said to be herbaceous plants of which edible plant parts are used for consumption either cooked or salad. It may be stem, root, leaf, flower, etc. It also includes all aspects of vegetable crops e.g. importance, uses, origin and distribution, area and production, soil and climate requirement, botany, nursery raising, cultivation practices, plant protection measures, stage and method of harvesting, post-harvest handling, marketing, export, import, etc. e.g. tomato, brinjal, chilli, cucumber, red pumpkin, watermelon, cabbage, cauliflower, etc.
3. Ornamental Horticulture: It includes various groups of ornamental plants used to decorate in-door and out-door areas. Ornamental horticulture is the study of growing, arranging and tending decorative plants and flowers. It is further divided into.

India is the seventh largest country in the world with a total geographical area of 328.73 million ha and has second largest population after China. The gross cropped area is 198.36 million hectares of which 70% is under rainfed cultivation. Around 55 to 60 per cent of the total population depends on agriculture and allied activities.

One of the important features of India prevalence is varied agro-climatic conditions; which enables to strengthen the horticulture industry. Many numbers of horticultural crops namely fruits, vegetables, ornamental and flower crops, spices and condiments, plantation crops, aromatic and medicinal plants, etc. are grown in almost all the parts of country. Thus, horticulture sector has become one of the major drivers of growth in agriculture having major share in agriculture GDP.

Healthy body maintains a healthy mind. Fruits and vegetables are said to be protective food as they provide proteins, carbohydrates, fats, vitamins, minerals, roughages, organic acids, enzymes and energy for normal growth and sustenance of physiological activities of human beings. Fruits and vegetables provide palatability, taste and improve appetite. It also provides fiber to prevent constipation. They reduce the ill-effect of acids produced during digestion of proteins and fatty acids. Thus, they protect the human body from various deficiency disorders.

Important fact is that most of the Indians are vegetarians. The incorporation of fruits and vegetables in daily diet is essential as body building elements and calorie yielding foods for good health. Comparatively fruits and vegetables are the cheapest source of natural nutritive foods and are an important component of a balanced diet Balanced diet is a diet which contains body building elements and calorie yielding foods in an appropriate proportion for normal growth and well-being of a person. According to ICMR, New Delhi; 120 g fruits and 280-300 g vegetables should be consumed per day per capita. Vegetables include 80-100 g of leafy vegetables, 100-125 g of tubers as energy source and remaining as other vegetables.

Horticulture is of immense importance for human beings. Among these major ones are nutritional importance, economic importance, medicinal values, environmental balance, aesthetic value and recreation. These are as follows.

1. Nutritional importance: Healthy body maintains a healthy mind. Human body requires vitamins, minerals, proteins, energy, fibers, etc. for its health. Fruits and vegetables are the chief sources of proteins, carbohydrates, fats, vitamins, minerals, organic acids, fibers, etc. Consumption of fruits and vegetables keeps the human body away from several illnessess and hence are recognized as protective foods; necessary for the maintenance of human health. As per the Indian Council of Medical Research; consumption of at least 120 g of fruits and 280-300 g of vegetables per day per capita is essential. Among vegetables, 80-100 g of leafy vegetables, 100-125 g of tubers as energy source and reamaining as other vegetables. However, the consumption of fruits per capita in India is still low. In countries like Italy, France and USA; the daily fruit consumption is 308, 232 and 223 g respectively. 

The word ‘horticulture’ was first conceived by Peter Laurinburg. In an English language, the word horticulture used for the first time in 1678 in a book entitled “New World of Words” by Phillips. The term HORTICULTURE is resultant of two Latin words i.e. HORTUS meaning GARDEN and CULTURA meaning CULTIVATION.

The Latin term ‘Garden’ meaning to enclose. In past, the garden had protection with with walls or other similar structures. Such protected places were used to grow fruits, vegetables, flowers and ornamental plants. When fruits are grown in a definite area, that area is called as an ‘orchard’. Thus, horticulture refers to cultivation of garden plants in protected enclosures. It is an aesthetic science deals with the garden crops. Such as growing of vegetable crops in vegetable gardens; fruit crops in fruit gardens. The most distinguished character between horticulture and agriculture is that horticulture deals with small scale gardening and usually in enclosed gardens although this is not a necessity, while agriculture is done on large scale with extensive crop cultivation.

5.1. Aonla

• Fruit of this deciduous tree found mainly in India.

• Aonla is rich in natural vitamin C.

• Aonla has cooling, diuretic and laxative properties.

• It helps in cleansing the mouth, and strengthens teeth and bones.

• It increases the red blood cell count and helps to promote good health.

• It also has an antioxidant properties.

• The dried aonla fruit is useful in the treatment of hemorrhage, diarrhoea, and dysentery.

• Aonla has laxative properties and therefore, useful in the treatment of constipation and piles.

• It also has antibacterial properties and helps in preventing infections and healing ulcers.

• It also helps in preventing skin infections.

• Aonla has cell rejuvenating properties and therefore, used in maintaining good health of skin and hair.

• Aonla helps to keep the hair glossy and shining.

4.1. Coconut

• Coconut water is a refreshing drinks which also hygienic and nutritive.

• White flesh is a calorie rich extensively used for cookery in South India.

• From grated wet coconut kernel, good quality oil as well as protein and carbohydrate can be extracted to prepare coconut honey.

• Undesirable flavour changes in desiccated coconut are due to oxidative rancidity of the oil.

• Residual cake after the oil extraction is used as cattle food.

• Dried coconut meat is known as copra and is the source of coconut oil, which is used in enormous quantities for making fats for baking and confectionery.

• An important product used in the chocolate and confectionery industry is desiccated coconut.

• Nut is removed from hard shell and thin brown rind pared off.

• Aromatic food substances, which enhance flavour are classified into spices.

• Spices are usually dried roots, barks and seeds used whole or crushed, powdered.

• Spices add a glorious touch to food with its flavour and fragrance.

• Spices add flavour, colour to food and make the food palatable.

• Stimulates salivation and acid secretion of digestive enzymes like amylase.

• Has anti-inflammatory, antibacterial and antioxidant properties.

• Reduces cholesterol levels useful in preventing heart diseases.

• Kerala is considered as the land of spices.

3.1. Different types of spices and their use

• All spice or Pimento

? A small berry, size of the pea dried to a dark brown colour.

? Flavouring component is a volatile oil present at 3 -4% levels containing eugenol and other closely related phenols.

2.1. Tomato

2.1.1. Tomato paste

Steps in tomato paste preparation

Step 1 : Tomato juice (strained)
Cooking to desired consistency (Kettle/vacuum pan)

Step 2 : Judging the end point for puree or paste (Tomato solids by hand refractometer or reduction in volume by measuring stick)

Step 3 : Filling hot into bottles or canes (82-88°C)

Step 4 : Pasteurization in boiling water for 20 minutes

Step 5 : Cooling

Step 6 : Storage at ambient temperature

Step 7 : Packing and storage

2.1.2. Tomato sauce / ketchup

• It is made from strained tomato juice or pulp and spices, salt, sugar and vinegar, with or without onion and garlic and contains not less than 12 per cent tomato solids and 25 per cent total solids.

1.1. Mango

1.1.1. Mango squash

Step 1 : Selection of fruits

Step 2 : Washing

Step 3 : Pulping

Step 4 : Preparation of syrup (sugar + water + acid, heating just to dissolve)

Step 5 : Straining

Step 6 : Mixing with juice

Step 7 : Addition of preservative (0.6 g KMS (Potassium metabisulfite)/litre squash)

Step 8 : Bottling

Step 9 : Capping

Step 10 : Storage

1.1.2. Mango RTS (ready-to-serve)

Step 1 : Fruit (pulp/juice)

Step 2 : Mixing with strained juice

10.1. Preservation through canning

• Process of sealing food stuffs hermetically in containers and sterilizing them by heat for long storage

• In 1804, Appert in France invented this process.

• Also known as appertizing.

• Saddington in England - First to describe a method of canning of foods in 1807.

• In 1810, Peter Durand obtained first British Patent on canning of foods in tin containers.

• In 1817, William Underwood introduced canning of fruits on commercial scale in U.S.A.

• Fruits and vegetables are canned in season when raw material is available in surplus.

• Canned products are sold in off season for better returns to grower.

10.1.1. Principles and process of canning

9.1. Principles of food preservation by heat

• Pasteurization temperature at below 100°C

• Heating at about 100°C

• Sterilization temperature at above 100°C

9.1.1. Pasteurization

• Heat treatment kills part, but not all microorganisms present and temperature below 100°C.

• Heating by means of steam, hot water, dry heat or electric current and cooled after heat treatment.

• Surviving microorganisms are inhibited by low temperature or some other preservative method, if spoilage prevented.

• Preservative methods used to supplement pasteurization include

? Refrigeration, e.g. milk

? Keeping out microorganisms usually by packaging the product in a sealed container

8.1. Packaging

• One of the important steps in long and complicated j oumey from grower to consumer.

• Bags, crates, hampers, baskets, cartons, bulk bins, and palletized containers are convenient containers for handling, transporting, and marketing fresh produces.

8.2. Packaging points

• Recyclability / Biodegradability

• Variety

• Sales appeal

• Shelflife

• Containment

• Protection

• Identification

? To provide information on produce name, brand, size, grade, variety, net weight, count, grower, shipper, and country of origin.

? Universal Product Codes (UPC or bar codes) is included as part of labelling.

? UPC is used in food industry which consists of a ten digit machine readable code.

7.1. Storage

• Helpful in checking market glut, providing wide selection of fruits, vegetables and flowers to consumer through most part of year i.e. especially during off season.

• Helps in orderly marketing and increases profit to producers/farmers.

• Done to maintain freshness, quality, reduce spoilage and extend their usefulness.

• Huge post-harvest losses due to lack of proper storage facilities.

• Basic principle of storage - to reduce rate of physiological processes like respiration, transpiration, ripening and other biochemical changes.

• Proper storage aims to control disease infection and preserve best quality for consumers.

• Chemical used to extend the shelf life and quality of produce

• Different steps involved in post-harvest processing of horticultural produces are depicted in Fig. 1.

Fig. 1. Flow chart on post-harvest processing of horticultural produces.

6.1. Pre sorting

• Done to eliminate injured, decayed and unwanted produce before cooling and handling.

6.2. Pre cooling

• Removal of field heat after harvest at 32°C for 1 h.

6.2.1. Advantages

• Reduces rate of respiration and ripening, moisture, bruise damage during transits, production of ethylene and growth of spoilage organisms

• Eases load on cooling system (Refrigeration) of transport or storage chamber

4.1. Fruit ripening

• Genetically programmed stage of development overlapping with senescence.

• Ripe when attains full flavour and aroma

• Optimum ripening condition for fruits• Conditions for controlled ripening of fruits at RH of 85-90%

5.1.1. Climacteric fruits

• Apple, apricot, avocado, banana, ber, cherimoya, fig, guava, kiwifruit, mango, melons, pear, peach, plum, persimmon, papaya, tomato, sapota and passion fruit

5.1.2. Non climacteric fruits

• Carambola, cherries, citrus, grape, litchi, loquat, olive, pineapple, pomegranate and strawberry

Difference between climacteric and non-climacteric fruits

4.1. Quality of post-harvest product

• Post-harvest quality - market, edible, transport, table, nutritional, internal and appearance qualities

• Consumers consider good quality in relation to colour, flavour and nutrition.

• Final manifestation of inter relation between commodity and its environment.

• Genetic characteristics and physiological status of commodity determine typical post-harvest behaviour and quality of the produce

• Temperature, RH, water potential, light, cultural practices and pest management techniques determine the quality.

4.2. Pre-harvest factors

4.2.1. Related to plants

• Crops: Quality varies from crop to crop E.g. jackfruit, bael, potato, onion, pumpkin, garlic etc. having good quality in relation to shelf life

3.1. Maturity

• During process of maturation, fruit receives regular supply of food material from plant.

• When mature, abscission or corky layer forms at stern end stops inflow.

• Afterwards, fruit depends on own reserves, carbohydrates dehydrated and sugars accumulate until sugar acid ratio form.

• In addition, typical flavour and characteristic colour also develop.

• Stage of maturity at the time of picking influence storage life and quality of fruit

• Fruits harvested over mature or full ripe are easily susceptible to microbial and physiological spoilage and storage life reduction.

• Necessary to pick up fruits or vegetables at correct stage of maturity to facilitate proper ripening, distant transportation and maximum storage life.

• Principles of harvest maturity

? Harvested commodity should have its peak acceptable quality when it reaches the consumer.

? Produce should develop an acceptable flavour or appearance.

? Produce should have optimum size and shape required by the market.

2.1. Structure of fruits and vegetables

2.1.1. Fruit

• Fruit is a part of a flowering plant that derives from specific tissues of the flower, mainly one or more ovaries (Fig. 1). Plant product with aromatic flavors, which are either naturally sweet or normally sweetened before eating.

2.1.2. Vegetables

• It exhibits wide verity of plant structure like edible seeds, roots, stems, leaves, bulbs (Fig. 2), tubers and non-sweet fruits of herbaceous plants.

• Vegetables are grouped into 3 main categories

? Seeds and pods-contain natural wax coating. Eg. Many legumes

? Bulbs, roots and tubers with no coating, but tuber has suberisation

? Flowers, buds, stems and leaves having low shelf life

1.1. Introduction

• Horticulture contributes 30% GDP from 11.73% of its arable land area.

• Fruits and vegetables

? Second largest producer

? Immense significance to man.

? Given place of honour on being offered to God at every festival and also mentioned in epics like Mahabharata, Ramayana and writings of Sushrutha and Charaka.

? Rich source of carbohydrates, minerals, vitamins and dietary fibres

? Provide variety in taste, interest and aesthetic appeal.

• Benefits kidney functions, prevention of cancer and cardiac disorders through contribution of ascorbic acid, p-carotene and non-starch polysaccharides besides biochemical constituents like phenols, flavonoids and alkaloids.

• Very high post-harvest losses in fruits and vegetables (20-40%).