COURSE CURRICULUM & SYLLABUS

B.Sc. Honours (Horticulture) 4 Years

Degree Programme
(EXTERNAL SYSTEM)

V.C.S.G. College of Horticulture,

Uttarakhand University of Horticulture, & Forestry,
Bharsar, Pauri Garhwal, Uttarakhand - 246 123

COURSES OF B.Sc. HORTICULTURE HONOURS 4 YEAR DEGREE PROGRAMME

I. Fruit Science
S. No.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Course Code

Course Title

Cr. Hrs.

HPH 100
HPH 200
HPH 201
HPH 202
HPH 203
HPH 204
HPH 205
HPG 100
HPG 101
HPG 200

Fundamentals of Horticulture
Plant Propagation and Nursery Management
Tropical and Subtropical Fruits
Temperate Fruits
Orchard Management
Plantation Crops
Weed Management in Horticultural Crops
Principles of Genetics and Cytogenetics
Principles of Plant Breeding
Breeding of Fruit and Plantation Crops
Total

3 (2+1)
2 (1+1)
3 (2+1)
2 (1+1)
2 (1+1)
3 (2+1)
2 (1+1)
3 (2+1)
3 (2+1)
3 (2+1)
26 (16+10)

Tropical and Subtropical Vegetables

Spices and Condiments
Breeding of Vegetable Tuber and Spice Crops
Seed Production of Vegetable Tuber and Spice
Crops
Temperate Vegetables
Potato and Tuber Crops
Total

3 (2+1)
3 (2+1)
3 (2+1)

II. Vegetable Crops

1.
2.
3.
4.

HPV 200
HPM 200
HPV 201

5.
6.

HPV 203
HPV 204

HPV 202

3 (2+1)
2 (1+1)
2 (1+1)
16 (10+6)

III. Post Harvest Technology

1.
2.
3.

HPT 100
HPT 101
HPT 102

Fundamentals of Food Technology

Processing of Horticultural Crops
Post harvest Management of Horticultural Crops
Total

2 (1+1)
3 (1+2)
3 (2+1)
8 (4+4)

IV: Floriculture & Landscaping

1.

HPF 100

2.

HPF 101

3.
4.

HPF 102
HPF 103

Ornamental Horticulture
Breeding and Seed Production of Ornamental
Crops
Principles of Landscape Gardening
Commercial Floriculture
Total

3 (2+1)
3 (2+1)
1 (0+1)
3 (2+1)
10 (6+4)

V. Plant Protection
S. No.
1.
2.
3.
4.
5.
6.
7.
8.
9.

Course Code Course Title

Cr. Hrs.
HPI 100
Fundamentals of Plant Pathology
3 (2+1)
HPI 101
Fundamentals of Entomology
3 (2+1)
Nematode Pests of Horticultural Crops and their
HPI 103
2 (1+1)
Management
Insect Pests of Fruit, Plantation, Medicinal and
HPI 104
3 (2+1)
Aromatic Crops
HPI 110
Mushroom Culture
1 (0+1)
HPI 111
Apiculture
1 (0+1)
Diseases of Fruit, Plantation and Medicinal and
HPI 201
3 (2+1)
Aromatic Crops
HPI 202
Diseases of Vegetable, Ornamental and Spice Crops
3 (2+1)
HPI 203
Insect Pests of Vegetable, Ornamental and Spice Crops
Total
22 (13+9)

VI. Natural Resource Management

1.
2.
3.
4.
5.
6.
7.

HNS 100
HNS 101
HNE 100
HNS 102
HNE 101
HNW 100
HNO 100

Fundamentals of Soil Science

Soil Fertility and Nutrient Management
Environmental Science
Soil and Plant Analysis
Farm Power and Machinery
Water Management in Horticultural Crops
Organic Farming
Total

2 (1+1)
2 (1+1)
3 (2+1)
2 (1+1)
2 (1+1)
2 (1+1)
3 (2+1)
16 (9+7)

Elementary Statistics and Computer Application

Elementary Plant Biochemistry & Biotechnology
Introductory Crop Physiology
Introductory Economics
Horti-Business Management
Fundamentals of Extension Education
Entrepreneurship Development and Communication
Skill)
Growth and Development of Horticultural Crops
Structural grammar & Spoken English (NC)
Introductory Microbiology
Total

3 (2+1)
3 (2+1)
2 (1+1)
2 (2+0)
2 (2+0)
2 (1+1)

VII. Basic Sciences

1.
2.
3.
4.
5.
6.

HBS 100
HBB 100
HBP 100
HME 100
HMB 100
HMC 100

7.

HMC 101

8.
9.
10.

HPH 101
HBE 100
HBM 100

VIII. Others
1.
HPA 100
2.
HPM 100
3.
HPA 101
4.
HWE 100

Introductory Agro-forestry
Medicinal and Aromatic Crops
Introduction to Major Field Crops
Physical Education /NSS /NCC
Total
Grand Total

(NC)

2 (1+1)
2 (1+1)
2 (1+1)
2 (1+1)
22 (14+8)

2 (1+1)
3 (2+1)
2 (1+1)
1 (0+1)
8 (4+4)
128

ii) Semester-wise courses

Semester I
S. No.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

Course Code Title of the course

HBS 100
HNS 100
HME 100
HBB 100
HBP 100
HPH 100
HPF 102
HBM 100
HPG 100
HBE 100
HWE 100

Elementary Statistics & Computer Application

Fundamental of Soil Science
Introductory Economics
Elementary Plant Biochemistry & Biotechnology
Introductory Crop Physiology
Fundamentals of Horticulture
Principles of Landscape Gardening
Introductory Microbiology
Principles of Genetics and Cytogenetics
Structural Grammar and Spoken English
Physical Education
Total
Grand Total

Cr. Hrs.
2+1
1+1
2+0
2+1
1+1
2+1
0+1
1+1
2+1
1+1 (NC)
0+1 (NC)
21 (13+8)
+ 3 (NC)
24

Semester II
1.
2.
3.
4.
5.
6.
7.
8.
9.

HPH 201
HPV 200
HPG 101
HNS 101
HPT 100
HNW 100
HPH 200
HNE 100
HPH 101

Tropical and Subtropical Fruits

Tropical and Subtropical Vegetables
Principles of Plant Breeding
Soil Fertility and Nutrient Management
Fundamentals of Food Technology
Water Management in Horticultural Crops
Plant Propagation and Nursery Management
Environmental Science
Growth and Development of Horticultural Crops
Total

2+1
2+1
2+1
1+1
1+1
1+1
1+1
2+1
1+1
22 (13+9)

Semester III
1.
2.
3.

HPI 100
HPI 101
HPV 203

4.

HPI 103

5.

HPI 201

6.
7.
8.
9.

HNE 101
HPH 202
HPH 205
HPF 103

Fundamentals of Plant Pathology

Fundamentals of Entomology
Temperate Vegetables
Nematode pests of horticultural crops and their
Management
Diseases of Fruit, Plantation, Medicinal and
Aromatic Crops
Farm Power and Machinery
Temperate Fruits
Weed Management in Horticultural Crops
Commercial Floriculture
Total

2+1
2+1
1+1
1+1
2+1
1+1
1+1
1+1
2+1
22 (13+9)

Semester IV
S. No.
1.
2.
3.
4.
5.
6.
7.
8.

Course Code
HNS 102
HPM 200
HPF 100
HPH 204
HPI 110
HPG 200
HPH 203
HPI 104

Title of the course

Soil and Plant Analysis
Spices and Condiments
Ornamental Horticulture
Plantation Crops
Mushroom Culture
Breeding of Fruit and Plantation Crops
Orchard Management
Insect Pests of Fruit, Plantation, Medicinal &
Aromatic Crops
Total

Cr. Hrs.
1+1
2+1
2+1
2+1
0+1
2+1
1+1
2+1
20 (12+8)

Semester V
1.
2.
3.
4.
5.
6.
7.
8.

HNO 100
HPA 101
HPM 100
HPA 100
HPV 201
HPI 202
HMC 100
HPV 204

Organic Farming
Introduction to Major Field Crops
Medicinal and Aromatic crops
Introductory Agroforestry
Breeding of Vegetable, tuber and Spice Crops
Diseases of Vegetable, Ornamentals and Spice Crops
Fundamentals of Extension Education
Potato & Tuber Crops
Total

2+1
1+1
2+1
1+1
2+1
2+1
1+1
1+1
20 (12+8)

Semester VI
1.

HPI 111

2.

HPI 203

3.
4.
5.
6.
7.

HPT 102
HPV 202
HPF 101
HPT 101
HMB 100

8.

HMC 101

Apiculture
Insect Pests of Vegetable, Ornamental and Spice
Crops
Post harvest Management of Horticultural Crops
Seed production of Vegetable, tuber and Spice Crops
Breeding and Seed Production of Ornamental Plants
Processing of Horticultural Crops
Horti-Business Management
Communication Skills & Entrepreneurship
Development
Total

0+1
2+1
2+1
2+1
2+1
1+2
2+0
1+1
20 (12+8)

VII and VIII Semester

1.
2.
3.

HWE 101
HWE 102
HWE 103

Activity
Experiential learning (Professional Package - I)
Experiential learning (Professional Package - II)
RHWEP & Placement in industries
(Professional Package III)

Credits
5+10
5+10
0+10

Weeks
14
14
6

Total

10+30

34

I. FRUIT SCIENCE
1. Fundamentals of Horticulture (HPH 100)

3 (2+1)

Economic importance and classification of horticultural crops and their culture and nutritive
value, area and production, exports and imports, fruit and vegetable zones of India and of
different states, nursery management practices, soil and climate, vegetable gardens, nutrition
and kitchen garden and other types of gardens principles, planning and layout, management
of orchards, planting systems and planting densities. Production and practices for fruit,
vegetable and floriculture crops, nursery techniques and their management. Principles and
methods of pruning and training of fruit crops, types and use of growth regulators in
horticulture, water management, weed management, fertility management in horticultural
crops, cropping systems, intercropping, multi-tier cropping, mulching, bearing habits, factors
influencing the fruitfulness and unfruitfulness. Rejuvenation of old orchards, top working,
frame working, principles of organic farming.
Practical: Features of orchard, planning and layout of orchard, tools and implements, layout
of nutrition garden, preparation of nursery beds for sowing of vegetable seeds, digging of pits
for fruit plants, planting systems, training and pruning of orchard trees, preparation of
fertilizer mixtures and field application, preparation and application of growth regulators,
layout of different irrigation systems, identification and management of nutritional disorder
in fruits and vegetables, assessment of bearing habits, maturity standards, harvesting,
grading, packaging and storage.

2. Plant Propagation and Nursery Management (HPH 200)

2(1+1)

Propagation: Need and potentialities for plant multiplication, sexual and asexual methods of
propagation, advantages and disadvantages. Seed dormancy (scarification & stratification)
internal and external factors, nursery techniques, apomixes mono-embrony, polyembrony,
chimera & bud sport. Propagation Structures: Mist chamber, humidifiers, greenhouses,
glasshouses, cold frames, hot beds, poly-houses, nursery (tools and implements), use of
growth regulators in seed and vegetative propagation, methods and techniques of cutting,
layering, grafting and budding physiological & biochemical basis of rooting, factors
influencing rooting of cuttings and layering, graft in compatibility. Anatomical studies of bud
union, selection and maintenance of mother trees, collection of scion wood stick, scion-stock
relationship, and their influences, bud wood certification, techniques of propagation through
specialized organs, corm, runners, suckers. Micrografting, hardening of plants in nurseries.
Nursery registration act. Insect/pest/disease control in nursery.
Practical: Media for propagation of plants in nursery beds, pot and mist chamber. Preparation
of nursery beds and sowing of seeds. Raising of rootstock. Seed treatments for breaking
dormancy and inducing vigorous seedling growth. Preparation of plant material for potting.
Hardening plants in the nursery. Practicing different types of cuttings, layering, graftings and
buddings including opacity and grafting, etc. Use of mist chamber in propagation and
hardening of plants. Preparation of plant growth regulators for seed germination and
vegetative propagation. Visit to a tissue culture laboratory. Digging, labelling and packing of
fruit plants. Maintenance of nursery records. Use of different types of nursery tools and
implements for general nursery and virus tested plant material in the nursery. Cost of
establishment of a mist chamber, greenhouse, glasshouse, polyhouse and their maintenance.
Top grafting, bridge grafting and nursery management. Nutrient and plant protection
applications during nursery.

3. Tropical and Sub-Tropical Fruits (HPH 201)

3(2+1)

Horticultural classification of fruits including genome classification. Horticultural zones of

India, detailed study of area, production and export potential, varieties, climate and soil
requirements, propagation techniques, planting density and systems, after care, training and
pruning. Management of water, nutrient and weeds, special horticultural techniques including
plant growth regulators, their solution preparation and use in commercial orchards.
Physiological disorders. Post-harvest technology, harvest indices, harvesting methods,
grading, packaging and storage of the following crops. Mango, banana, bael, grapes, citrus,
papaya, sapota, guava, pineapple, jackfruit, avocado, mangosteen, litchi, carambola, durian
and passion fruit. Bearing in mango and citrus, causes and control measures of special
production problems, alternate and irregular bearing overcome, control measures. Seediness
and kokkan disease in banana, citrus decline and casual factors and their management. Bud
forecasting in grapes, sex expression and seed production in papaya, latex extraction and
crude papain production, economic of production. Rainfed horticulture, importance and scope
of arid and semi-arid zones of India. Characters and special adaptation of crops: ber, aonla,
annona, jamun, wood apple, bael, pomegranate, carissa, date palm, phalsa, fig, west Indian
cherry and tamarind.
Practical: Description and identification of varieties based on flower and fruit morphology in
above crops. Training and pruning of grapes, mango, guava and citrus. Selection of site and
planting system, pre-treatment of banana suckers, desuckering in banana, sex forms in
papaya. Use of plastics in fruit production. Visit to commercial orchards and diagnosis of
maladies. Manure and fertilizer application including bio-fertilizer in fruit crops, preparation
and application of growth regulators in banana, grapes and mango. Seed production in
papaya, latex extraction and preparation of crude papain. Ripening of fruits, grading and
packaging, production economics for tropical and sub-tropical fruits. Mapping of arid and
semi-arid zones of India. Botanical description and identification of ber, fig, jamun,
pomegranate, carissa, phalsa, wood apple, West Indian cherry, tamarind, aonla, bael and
annona.

4. Temperate Fruits (HPH 202)

2(1+1)

Classification of temperate fruits, detailed study of areas, production, varieties, climate and
soil requirements, propagation, planting density, cropping systems, after care training and
pruning, self incompatibility and pollinisers, use of growth regulators, nutrient and weed
management, harvesting, post-harvest handling and storage of apple, pear, peach, plum,
apricot, cherry, persimmon, strawberry, kiwi, Queens land nut (Mecademia nut), almond,
walnut, pecan nut, hazel nut and chest nut. Re- plant problem, rejuvenation and special
production problems like pre-mature leaf fall, physiological disorders, important insect
pests and diseases and their control measures.
Practical: Nursery management practices, description and identification of varieties of above
crops, manuring and fertilization, planting systems, preparation and use of growth regulators,
training and pruning in apple, pear, plum, peach and nut crops. Visit to private orchards to
diagnose maladies. Working out economics for apple, pear, plum, apricot and peach.

5. Orchard Management (HPH 203)

2(1+1)

Orchard management, importance, objectives, merits and demerits, clean cultivation, sod
culture, Sod mulch, herbicides and inorganic and organic mulches. Tropical, sub-tropical and
temperate horticultural systems, competitive and complimentary effect of root and shoot
systems. Biological efficiency of cropping systems in horticulture, systems of irrigation. Soil
management in relation to nutrient and water uptake and their effect on soil environment,
moisture, organisms and soil properties. Integrated nutrient and pest management. Utilization
of resources constraints in existing systems. Crop model and crop regulation in relation to
cropping systems.
Practical: Layout of different systems of orchard soil management, clean, inter, cover and
mixed cropping, fillers. Use of mulch materials, organic and inorganic, moisture
conservation, weed control. Layout of various irrigation systems.

6. Plantation Crops (HPH 204)

3(2+1)

History and development, scope and importance, area and production, export and import
potential, role in national and state economy, uses, industrial importance, by-products
utilization, soil and climate, varieties, propagation: principles and practices of seed,
vegetative and micro-propagation, planting systems and method, gap filling, systems of
cultivation, mulching, shade regulation, weed and water management, training, pruning and
handling, nutrition, foliar feeding, role of growth regulators, soil management, liming
practices, tipping practices, top working, physiological disorders, harvesting, post-harvest
handling and processing, packaging and marketing, yield and economics of coconut, arecanut,
oil palm, palmyrah palm, cacao, cashew nut, coffee, tea and rubber.
Practical: Description and identification of coconut varieties, selection of coconut and
arecanut mother palm and seed nut, planting of seed nuts in nursery, layout and planting of
coconut, arecanut, oil palm, cashew nut, cacao gardens, manuring, irrigation; mulching,
raising masonry nursery for palm, nursery management in cacao. Description and
identification of species and varieties in coffee, harvesting, grading, pulping, fermenting,
washing, drying and packing of coffee, seed berry collection, seed extraction, treatment and
sowing of coffee, epicotyl, softwood, grafting and top working in cashew, working out the
economics and project preparation for coconut, arecanut, oil palm, cashew nut, cacao, etc.
Mother plant selection, preparation of cuttings and rooting of tea under specialized structure,
training, centering, pruning, tipping and harvesting of tea.

7. Weed Management in Horticultural Crops (HPH 205)

2 (1+1)

Weeds: Introduction, harmful and beneficial effects, classification, propagation and

dissemination; Weed biology and ecology, crop weed association, crop weed competition and
allelopathy. Concepts of weed prevention, control and eradication; Methods of weed control:
physical, cultural, chemical and biological methods. Integrated weed management;
Herbicides: advantages and limitation of herbicide usage in India, Herbicide classification,
formulations, methods of application; Introduction to Adjuvants and their use in herbicides;
Introduction to selectivity of herbicides; Compatibility of herbicides with other agro
chemicals; Weed management in major field and horticultural crops, shift of weed flora in
cropping systems, aquatic and problematic weeds and their control.
Practical: Identification of weeds; Survey of weeds in crop fields and other habitats;
Preparation of herbarium of weeds; Calculations on weed control efficiency and weed index;
Herbicide label information; Computation of herbicide doses; Study of herbicide application,
equipment and calibration; Demonstration of methods of herbicide application; Preparation of
list of commonly available herbicides; Study of phytotoxicity symptoms of herbicides in
different crops; Biology of nut sedge, bermuda grass, parthenium and celosia; Economics of
weed control practices; Tours and visits of problem areas.

8. Principles of Genetics and Cytogenetics (HPG 100)

3(2+1)

Historical background of genetics, theories and hypothesis. Physical basis of heredity, cell
reproduction, mitosis, meiosis and its significance. Gametogenesis and syngamy in plants.
Mendelian geneticsMendels principles of heredity, deviation from Mendelian inheritance,
pleiotropy, threshold characters, co-dominance, penetrance and expressivity. Chromosome
theory of inheritance, gene interaction. Modification of monohybrid and dihybrid rations.
Multiple alleles, quantitative inheritance linkage and crossing over, sex linked inheritance and
characters. Cytoplasmic inheritance and maternal effects. Chemical basis of heredity,
structure of DNA and its replication. Evidence to prove DNA and RNA as genetic material.
Mutations and their classification. Chromosomal aberrations, changes in chromosome
structure and number.
Practical: Study of fixatives and stains. Squash and smear techniques. Demonstrations of
permanent slides and cell division, illustration in plant cells, pollen fertility and viability,
determination of gametes, Solving problems of monohybrid, dihybrid, and test cross ratios
using chi-square test, gene interactions, estimation of linkages using three point test cross
from F2 data and construction of linkage maps. Genetic variation in man.

9. Principles of Plant Breeding (HPG 101)

3 (2+1)

Plant breeding as a dynamic science, genetic basis of Plant Breeding classical, quantitative
and molecular, Plant Breeding in India limitations, major achievements, goal setting for
future. Sexual reproduction (cross and self pollination), asexual reproduction, pollination
control mechanism (incompatibility and sterility and implications of reproductive systems on
population structure). Genetic components of polygenic variation and breeding strategies,
selection as a basis of crop breeding. Hybridization and selection goals of hybridization,
selection of plants; population developed by hybridization simple crosses, bulk crosses and
complex crosses. General and special breeding techniques. Heterosis concepts, estimation
and its genetic basis.
Practical: Breeding objectives and techniques in major field crop plants. Floral biology its
measurement, emasculation, crossing and selfing techniques in major crops. Determination of
mode of reproduction in crop plants, handling of breeding material and maintenance of
experimental records in self and cross pollinated crops. Demonstration of hybrid variation and
production techniques.

10. Breeding of Fruit and Plantation Crops (HPG 200)

3 (2+1)

Fruit breeding - History, importance in fruit production, distribution, domestication and

adaptation of commercially important fruits, variability for economic traits, breeding
strategies, clonal selection, bud mutations, mutagenesis and its application in crop
improvement policy manipulations in vitro breeding tools (important fruit and plantation
crops).
Practical: Exercises on floral biology, pollen viability; emasculation and pollination
procedures; hybrid seed germination; raising and evaluation of segregating populations; use
of mutagens to induce mutations and polyploidy.

II. VEGETABLE CROPS

1. Tropical and Sub-Tropical Vegetables (HPV 200)

3 (2+1)

Area, production, economic importance and export potential of tropical and sub-tropical
vegetable crops. Description of varieties and hybrid, climate and soil requirements, seed rate,
preparation of field, nursery practices; transplanting of vegetable crops and planting for
directly sown/transplanted vegetable crops. Spacing, planting systems, water and weed
management; nutrient management and deficiencies, use of chemicals and growth regulators.
Cropping systems, harvest, yield and seed production. Economic of cultivation of tropical and
sub-tropical vegetable crops; post-harvest handling and storage. Marketing of tomato, brinjal,
chillies, okra, amaranthus, cluster beans, cowpea, lab-lab, snap bean, cucurbits, moringa,
curry leaf, portulaca and basella.
Practical: Identification and description of tropical and sub-tropical vegetable crops; nursery
practices and transplanting, preparation of field and sowing/planting for direct sown and
planted vegetable crops. Herbicide use in vegetable culture; top dressing of fertilizers and
intercultural; use of growth regulators; identification of nutrient deficiencies. Physiological
disorder. Harvest indices and maturity standards, post-harvest handling and storage,
marketing, seed extraction (cost of cultivation for tropical and sub-tropical vegetable crops),
project preparation for commercial cultivation.

2. Spices and Condiments (HPM 200)

3 (2+1)

History, scope and importance, area and production, uses, export potential and role in national
economy. Classification, soil and climate, propagation-seed, vegetative and micropropagation
systems and methods of planting. Nutritional management, irrigation practices, weed control,
mulching and cover cropping. Training and pruning practices, role of growth regulators,
shade crops and shade regulation. Harvesting, post-harvest technology, packaging, storage,
value added products, methods of extraction of essential oil and oleoresins. Economics of
cultivation, role of Spice Board and Pepper Export Promotion Council, institutions and
research centers in R&D. Crops: Cardamom, pepper, ginger, turmeric, clove, nutmeg,
cinnamon, all spice, curry leaf, coriander, fenugreek, fennel, cumin, dill, celery, bishops
weed, saffron, vanilla, thyme and rosemary.
Practical: Identification of varieties: propagation, seed treatment sowing; layout, planting;
hoeing and earthing up; manuring and use of weedicides, training and pruning; fixing
maturity standards, harvesting, curing, processing, grading and extraction of essential oils and
oleoresins. Visit to commercial plantations.

3. Breeding of Vegetable, Tuber and Spice Crops (HPV 201)

3 (2+1)

Centres 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. 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.
Practical: Floral biology and pollination mechanism in self and cross pollinated vegetables,
tuber crops and spices. Working out phenotypic and genotypic heritability, genetic advance.
Preparation and uses of chemical and physical mutagens. Polyploidy breeding and
chromosomal studies. Techniques of F1 hybrid seed production. Maintenance of breeding
records.

4. Seed Production of Vegetable, Tuber and Spice Crops (HPV 202)

3(2+1)

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. 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.
Practical: Study of seed structure, colour size, shape and texture. Field inspection of seed
crops. Practices in rouging. Harvesting and seed extraction. Germination and purity analysis.
Methods of seed production in cole crops, root vegetables, bulb crops, solanaceous
vegetables, cucurbits, leafy vegetables, leguminous vegetables and exotic vegetables. Seed
processing machines. Visit to seed production units.

5. Temperate Vegetables (HPV 203)

2(1+1)

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, Brussels sprout, lettuce, palak, Chinese cabbage,
spinach, garlic, onion, leek, radish, carrot, turnip, beet root, peas, broad beans, rhubarb,
asparagus, globe artichoke etc.
Practical: Identification and description of varieties/hybrids; propagation methods, nursery
management; preparation of field, sowing/transplanting; identification of physiological and
nutritional disorders and their corrections; post-harvest handling; cost of cultivation and field
visits to commercial farms.

6. Potato and Tuber Crops

2 (1+1)

Origin, area, production, economic importance and export potential of potato and tropical,
sub-tropical and temperate tuber crops; description of varieties and hybrids. Climate and soil
requirement, season; seed rate; preparation of field; planting practices; spacing; water,
nutrient and weed management; nutrient deficiencies. 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. Crops to
be covered potato, tapioca, sweet potato, arrow root, cassava, colocasia, xanthosoma,
amorphophallus, dioscorea, Jerusalem artichoke, horse radish and other under exploited tuber
crops.
Practical: Identification and description of potato and tropical, sub-tropical and temperate
tuber crops; planting systems and practices; field preparation and sowing/planting. Top
dressing of fertilizers and interculture and use of herbicides and growth regulators;
identification of nutrient deficiencies, physiological disorders; harvest indices and maturity
standards, post-harvest handling and storage, marketing. Seed collection, working out cost of
cultivation, project preparation of commercial cultivation.

III. POST-HARVEST TECHNOLOGY

1. Fundamentals of Food Technology (HPT 100)

2 (1+1)

Food and its function, physico-chemical properties of foods, food preparation techniques,
nutrition, relation of nutrition of good health. Characteristics of well and malnourished
population. Energy, definition, determination of energy requirements, food energy, total
energy needs of the body. 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.
Lipids 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. 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.
Practical: Methods of measuring food ingredients, effect of cooking on volume and weight,
determination of percentage of edible portion. Browning reactions of fruits and vegetables.
Microscopic examination of starches, estimation of energy, value proteins and fats of foods.
Planning diet for various age groups.

2. Processing of Horticultural Crops (HPT 101)

3 (1+2)

Importance and scope of fruit and vegetable preservation industry in India, food pipe line,
losses in post-harvest operations, unit operations in food processing. Principles and guidelines
for the location of processing units. Principles and methods of preservation by heat
pasteurization, canning, bottling etc. Methods of preparation of juices, squashes, syrups,
cordials and fermented beverages. Jam, jelly and marmalade. Preservation by sugar and
chemicals, candies, crystallized fruits, preserves chemical preservatives, preservation with
salt and vinegar, pickling, chutneys and sauces, tomato and mushrooms, freezing preservation
etc. Processing of plantation crops, products, spoilage in processed foods, quality control of
processed products, Govt. policy on import and export of processed fruits. Food laws.
Practical: Equipment used in food processing units. Physico-chemical analysis of fruits and
vegetables. Canning of fruits and vegetables, preparation of squash, RTS, cordial, syrup, jam,
jelly, marmalade, candies, preserves, chutneys, sauces, pickles (hot and sweet). Dehydration
of fruits and vegetables tomato product dehydration, refrigeration and freezing, cut-out
analysis of processed foods. Processing of plantation crops. Visit to processing units.

3. Post Harvest Management of Horticultural Crops (HPT 102)

3 (2+1)

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. 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.
Practical: Practice in judging the maturity of various horticultural produce, determination of
physiological loss in weight and quality. Grading of horticultural produce, post-harvest
treatment of horticultural crops, physical and chemical methods. Packaging studies in fruits,
vegetables, plantation crops and cut flowers by using different packaging materials, methods
of storage, post-harvest disorders in horticultural produce. Identification of storage pests and
diseases in spices. Visit to markets, packaging houses and cold storage units.

IV. FLORICULTURE & LANDSCAPING

1. Ornamental Horticulture (HPF 100)

3 (2+1)

History, scope of gardening aesthetic values. Gardens in India, types of gardens.

Landscaping, historical background, definition. Floriculture industry: importance, area and
production, industrial importance in India. Landscaping, basic principles and basic
components. Principles of gardening, garden components, adornments, lawn making,
methods of designing rockery, water garden, etc. Special types of gardens, their walk-paths,
bridges, constructed features. Greenhouse. Special types of gardens, trees, their design, values
in landscaping, propagation, planting shrubs and herbaceous perennials. Importance, design
values, propagation, plating, climbers and creepers, palms, ferns, grasses and cacti succulents.
Flower arrangement: importance, production details and cultural operations, constraints, postharvest practices. Bio-aesthetic planning, definition, need, round country planning, urban
planning and planting avenues, schools, villages, beautifying railway stations, dam sites,
hydroelectric stations, colonies, river banks, planting material for play grounds. Vertical
gardens, roof gardens. Culture of bonsai, art of making bonsai. Parks and public gardens.
Practical: Identification and description of annuals, herbaceous, perennials, climbers,
creepers, foliage flowering shrubs, trees, palms, ferns, ornamental grasses; cacti succulents.
Planning and designing gardens, layout of location of components of garden study, functional
uses of plants in the landscape. Planning design of house garden, roadside planting, avenues
for new colonies, traffic islands, preparation of land for lawn and planting. Description and
design of garden structures, layout of rockery, water garden, terrace garden, and Japanese
gardens, recreational and childrens corner. Layout of terrarium, traffic islands, bottle garden,
dish garden. Flower arrangement, bonsai practicing and training. Visit to nearby gardens.
Identification and description of species/varieties of jasmine, chrysanthemum, marigold,
dahlia, gladiolus, carnation, aster and their important inter-culture practices.

2. Breeding and Seed Production of Ornamental Crops (HPF 101)

3(2+1)

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. 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.
Practical: Study of floral biology and pollination in important species and cultivars.
Techniques of inducing polyploidy and mutation. Production of pure and hybrid seeds.
Harvesting, conditioning and testing of seeds. Practice in seed production methods.

3. Principles of Landscape Gardening (HPF 102)

1(0+1)

Practical: Principles and elements of landscape design, plant material for landscaping,
symbols, tools and implements used in landscape design, layout of formal gardens, informal
gardens, special type of gardens (bog garden, sunken garden, terrace garden, rock garden) and
designing of conservatory and lathe house. Landscape design for specific areas.
4. Commercial Floriculture (HPF 103)

3(2+1)

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,
growing of flowers under protected environments such as glass house, plastic house etc., post
harvest technology of cut flowers in respect of commercial flower crops, dehydration
technique for drying of flowers, production techniques for bulbous.
Practical: Identification of commercially important floricultural
in chrysanthemum, sowing of seeds and raising of seedlings
cutting, layering, budding and grafting. Training and pruning of
other compounds for prolonging the vase life of cut flowers.
flowers. Flower arrangement practices.

crops. Propagation practices

of annuals. Propagation by
roses. Use of chemicals and
Drying and preservation of

V. PLANT PROTECTION
(Sections: Plant Pathology, Entomology & Nematology)
1. Fundamentals of Plant Pathology (HPI 100)

3 (2+1)

Introduction to the science of phytopathology, its objectives, scope and historical background.
Classification of plant diseases, symptoms, signs, and related terminology. Parasitic causes of
plant diseases (fungi, bacteria, viruses, phytoplasma, protozoa, algae and flowering parasitic
plants), their characteristics and classification. Non-parasitic causes of plant diseases.
Infection process. Survival and dispersal of plant pathogens. Plant disease epidemiology,
forecasting and disease assessment. Principles and methods of plant disease management.
Integrated plant disease management.
Practical: Familiarity with general plant pathological laboratory and field equipments. Study
of disease symptoms and signs and host parasite relationship. Identification and isolation of
plant pathogens. Koch's postulates. Preparation of fungicidal solutions, slurries, pastes and
their applications.

2. Mushroom Culture (HPI 110)

1(0+1)

Introduction to mushrooms fungi nutritional value, edible and poisonous types, edible
mushrooms, Pleurotus, Volvariella and Agaricus, medicinal value of mushrooms, genetic
improvement of mushroom, preparation of culture, mother spawn production, multiplication
of spawn, cultivation techniques, harvesting, packing and storage; problems in cultivation
diseases, pest and nematodes weed moulds and their management strategies. Economics of
cultivation, post harvest technologies. Equipment and sterilization techniques for culture
media, isolation of mother culture, and span preparation and maintenance of mushroom beds
of oyster mushroom, Volvariella and Agaricus. Processing and preservations of mushrooms,
economics of spawn and mushroom production and mushroom recipes.

3. Diseases of Fruits, Plantation and Medicinal & Aromatic Crops (HPI 201)

3 (2+1)

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, 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. Important post-harvest diseases
of fruit, plantation and medicinal and aromatic crops and their management.
Practical: Observations of disease symptoms, identification of casual organisms and host
parasite relationship of important diseases. Examination of scrapings and cultures of
important pathogens of fruits, plantation, medicinal and aromatic crops.

4. Diseases of Vegetable, Ornamental and Spice Crops (HPI 202)

3 (2+1)

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

of the following vegetables, ornamental and spice crops: tomato, brinjal, chilli, bhindi,
cabbage, cauliflower, radish, knol-khol, pea, beans, beet root, onion, garlic, fenugreek,
ginger, potato, turmeric, pepper, cumin, cardamom, nutmeg, coriander, clove, cinnamon,
jasmine, rose, crossandra, tuberose, geranium. Important post-harvest diseases of vegetables
and ornamental crops and their management.
Practical: Observations of symptoms, causal organisms and host parasitic relationship of
important diseases, examination of cultures of important pathogens of vegetables, ornamental
and spice crops.

5. Fundamentals of Entomology (HPI 101)

3 (2+1)

Introduction to phylum Arthropoda. Importance of class Insecta. Insect dominance.

Definition, division and scope of entomology. Comparative account of external
morphonology-types of mouth parts, antennae, legs, wings and genetallia. Anatomy of
digestive, excretory, nervous and reproductive systems. Postembryonic development
eclosion. Matamorphosis. Types of larvae and pupa. Classification of insects upto orders and
families of economic importance and their distinguished characters.
Practical: Insect collection and preservation. Identification of important insects. General
body organization of insects. Study on morphology of grasshopper. Preparation of permanent
mounts of mouth parts, antennae, legs and wings. Dissection of grasshopper and caterpillar
for study of internal morphology. Observations on metamorphosis of larvae and pupae.

6. Nematode Pests of Horticultural Crops and their Management (HPI 103)

2 (1+1)

History of development of nematology - definition, economic importance. General characters

of plant parasitic nematodes, their morphology, taxonomy, classification, biology,
symptomatology and control of important plant parasitic nematodes of fruits (tropical,
subtropical and temperate) vegetables, tuber, ornamental, spice and plantation crops. Role of
nematodes in plant disease complex.
Practical: Methods of sampling and extraction of nematodes from soil and plant parts,
killing, fixing and preparation of temporary and permanent nematode mounts. Nematicides
and their use. Collection and preservation of 20 plant species/parts damaged by plant parasitic
nematodes.

7. Insect Pests of Fruit, Plantation, Medicinal and Aromatic Crops (HPI 104)

3 (2+1)

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

reference to fruit, plantation, medicinal and aromatic crops; pest surveillance. 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.. 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.
Practical: Study of symptoms of damage, collection, identification, preservation, assessment
of damage and population of important insect pests affecting fruits, plantation, medicinal
and aromatic crops in field and storage

8. Apiculture (HPI 111)

1(0+1)

Practical: Importance and history of apiculture, different species of bees, morphology,

anatomy, colony organization and life cycle, bee-keeping equipment, social behaviour,
reproduction, queen rearing, bee pasturage, seasonal management, economics of beekeeping.
Bee enemies, diseases of bees, role of bees in increasing the productivity of horticultural
crops in India economy, bee products and their uses. Recent trends in apiculture.
Acquaintance with honey bee species, morphology, structural adaptation, biology-castes-beekeeping equipment, bee forage plants. Collection and preservation of bee flora, enemies and
diseases of bees. Handling of bee colonies and manipulation for honey production.

9. Insect Pests of Vegetable, Ornamental and Spice Crops (HPI 203)

3 (2+1)

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. 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,
bioecology, injury and integrated management. Insectpests 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.
Practical: Study of symptoms, damage, collection, identification, preservation, assessment of
damage/population of important insect-pests affecting vegetable, ornamental and spice crops
in field and during storage.

VI. NATURAL RESOURCE MANAGEMENT

1. Fundamentals of Soil Science (HNS 100)

2(1+1)

Composition of earths crust, soil as a natural body - major components. Eluviations and
illuviation formation of various soils. Problem soils: salt soils, permeable, flooded, sandy soil
properties. Physical parameters; texture definition, methods of textural analysis, stocks
law, assumption, limitations, textural classes, use of textural triangle; absolute specific
gravity, definition, apparent specific gravity/bulk density factors influencing, field bulk
density. Relation between BD (bulk density), AD practical problems. Pore space definition,
factors affecting capillary and non-capillary porosity, soil colour definition, its significance,
colour variable, value hue and chroma. Munsell colour chart, factors influencing, parent
material, soil moisture, organic matter, soil structure, definition, classification, clay prism like
structure, factors influencing genesis of soil structure, soilconsistency, plasticity, Atterbergs
constants. Soil air, air capacity, composition, factors influencing, amount of air space, soil air
renewal, soil temperature, sources and distribution of heat, factors influencing, measurement,
chemical properties, soil colloids, organic, humus, inorganic, secondary silicate, clay, hydrous
oxides. Ion exchange, cation-anion importance, soil organic matter decomposition, pH and
nutrient availability, soil buffering capacity, soil water, forms, hygroscopic, capillary and
gravitational, soil moisture constants, hygroscopic coefficient, wilting point, field capacity,
moisture equivalent, maximum water holding capacity, energy concepts, PF scale,
measurement, gravimetric electric and tensiometer methods pressure plate and pressure
membrane apparatus Neutron probe soil water movement classification aerial
photography satellite of soil features their interpretation; soil orders; land capability
classification; soil of different eco-systems and their properties, management of problem
soils soils environmental quality. Irrigation water quality, determination of quality
parameters, empirical equation management of irrigation water.
Practical: Collection and preparation of soil samples, estimation of moisture, EC, pH and
bulk density. Textural analysis of soil by Robinsons pipette method, chemical analysis of soil
Fe2O3, P, K, Ca, Mg and S, total N, organic carbon and cation exchange capacity.

2. Soil Fertility and Nutrient Management (HNS 101)

2 (1+1)

Introduction to soil fertility and productivity- factors affecting. Essential plant nutrient
elements- functions, deficiency systems, transformations and availability. Acid, calcareous
and salt affected soil-characteristics and management. Role of microorganisms in organic
matter- decomposition humus formation. Importance of C:N ratio and pH in plant nutrition.
Integrated plant nutrient management. Soil fertility evaluation methods, critical limits of plant
nutrient elements and hunger signs. NPK fertilizers: composition and application
methodology, luxury consumption, nutrient interactions, deficiency symptoms, visual
diagnosis.
Practical: Analysis of soil for organic matter, available N,P,K and Micronutrients and
interpretations. Gypsum requirement of saline and alkali soils. Lime requirement of acid soils.

3. Environmental Science (HNE 100)

3 (2+1)

Environment: introduction, definition and importance. Components of environmentinteractions with organisms. Global and Indian environment - past and present status.
Environmental pollution and pollutants. Air, water, food, soil, noise pollution - sources,
causes and types. Smog, acid rain, global warming, ozone hole, eutrophication, sewage and
hazardous waste management. Impact of different pollutions on humans, organisms and
environment. Introduction to biological magnification of toxins. Deforestation - forms and
causes, relation to environment. Prevention and control of pollution - technological and
sociological measures and solutions - Indian and global efforts. India, international and
voluntary agencies for environmental conservation - mandates and activities. International
conferences, conventions and summits - major achievements. Environmental policy and
legislation in India. Introduction to environmental impact assessment. Causes of
environmental degradation - socio-economic factors. Human population growth and lifestyle.
Practical: Visit to local areas - river/forest/ grassland/catchment etc. to document component
of ecosystem. Study of common plants, insects, birds and animals. Visit to industries to study
pollution abatement techniques.

4. Soil and Plant Analysis (HNS 102)

2 (1+1)

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. 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. 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.
Practical: Collection and preparation of soil and plant samples for analysis. Determination of
water holding capacity and hydraulic conductivity of soil. Estimation of moisture content in
soils and plants. Determination of pH, electrical conductivity, sodium adsorption ratio and
exchangeable sodium percentage of soils. Enumeration of soil microbes. Estimation of
available macro and micronutrient elements in soils and their contents in plants. Irrigation
water quality analysis.

5. Farm Power and Machinery (HNE 101)

2 (1+1)

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. 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. Secondary tillage implements: construction
and function of tillers, harrows, levelers, ridgers and bund formers. Sowing and transplanting
equipment: seed drills, potato planters, seedling transplanter. 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.
Practical: Calculation on force, power and energy. IC engines showing the components of
dismantled engines and motors. Primary and secondary tillage implements, hitching,
adjustments and operations. Spraying equipment, calibration and operation. Plant protection
equipment, calculation of dilution ratio and operation.

6. Water Management in Horticultural Crops (HNW 100)

2(1+1)

Importance of water, water resources in India. Area of different crops under irrigation,
function of water for plant growth, effect of moisture stress on crop growth. Available and
unavailable soil moisture distribution of soil moisture water budgeting rooting
characteristics moisture extraction pattern. Water requirement of horticultural crops
lysimeter studies Plant water potential climatological approach use of pan evaporimeter
factor for crop growth stages critical stages of crop growth for irrigation. Irrigation
scheduling different approaches methods of irrigation surface and sub-surface
pressurized methods viz., sprinkler and drip irrigation, their suitability, merits and limitations,
fertigation, economic use of irrigation water. Water management problem, soils quality of
irrigation water, irrigation management practices for different soils and crops. Layout of
different irrigation systems, drip, sprinkler. Layout of underground pipeline system.
Practical: Measurements of irrigation water by using water measuring devices, use of
common formula in irrigation practices, practicing of land leveling and land shaping
implements, layout for different methods of irrigation. Estimation of soil moisture constants
and soil moisture by using different, methods and instruments, scheduling of irrigation,
different approaches, practicing use of instruments, estimation of irrigation efficiency and
water requirements of horticultural crops, irrigation planning and scheduling, soil moisture
conservation practices.

7. Organic Farming (HNO 100)

2 (1+1)

Introduction, concept, relevance in present context; Organic production requirements;

Biological intensive nutrient management-organic manures, vermicomposting, green
manuring, recycling of organic residues, biofertilizers; Soil improvement and amendments;
Integrated diseases and pest management use of biocontrol agents, biopesticides
pheromones, trap crops, bird perches; Weed management; Quality considerations,
certification, labeling and accreditation processors, marketing, exports.
Practical: Raising of vegetable crops organically through nutrient, diseases and pest
management; vermicomposting; vegetable and ornamental nursery raising; macro quality
analysis, grading, packaging, post harvest management.

VII. BASIC SCIENCES

1. Elementary Statistics and Computer Application (HBS 100)

3 (2+ 1)

Basic concepts: Variable statistics, types and sources of data, classification and tabulation of
Data,construction of frequency distribution, tables, graphic representation of data, simple,
multiple component and percentage, bar diagram, pie diagram, histogram, frequency polygon
and frequency curve average and measures of location, mean, mode, median, geometric
mean, harmonic mean, percentiles and quadrilles, for raw and grouped data. Dispersion:
Range, standard deviation, variance, coefficient of variation for raw and grouped data.
Probability: Basic concept, additive and multiplicative laws. Theoretical distributions,
binominal, poison and normal distributions, sampling, basic concepts, sampling vs. complete
enumeration parameter and statistic, sampling methods, simple random sampling and
stratified random sampling. Tests of Significance: Basic concepts, tests for equality of means,
and independent and paired t-tests, chi-square test for application of attributes and test for
goodness of fit of mendelian ratios. Correlation: Scatter diagram, correlation co-efficient and
its properties, regression, fitting of simple linear regression, test of significance of correlation
and regression coefficient. Experimental Designs: Basic concepts, completely randomized
design, randomized block design, latin square designs, factorial experiments, basic concepts,
analysis of factorial experiments up to 3 factors split plot design, strip plot design, long
term experiments, plot size, guard rows. Computer application: Introduction to computers and
personal computers, operating system, DOS and Windows 95, introduction to programming
languages, BASIC language, concepts, basic and programming techniques, MS Office, Win
Word, Excel, Power Point, introduction to Multi-Media and its application. VISUAL BASICconcepts, basic and programming techniques, introduction to Internet.
Practical: Construction of frequency distribution table and its graphical representation,
histogram, frequency polygon, frequency curve, bar chart, simple, multiple, component and
percentage bar charts, pie chart, mean, mode for row and grouped data, percentiles, quadrille,
and median for row and grouped data, coefficient of variation, t test for independent, will
equal and unequal variants, paired t test, chi-square test for contingency tables and
theoretical ratios, correlation and linear regression. Studies on computer components BASIC
language, VISUAL BASIC, programming techniques, MS Office, Excel, Power Point.

2. Elementary Plant Biochemistry and Biotechnology (HBB 100)

3(2+1)

Carbohydrates: Occurrence classification and structure, physical and chemical properties of

carbohydrates, isomerism, optical activity, reducing property, reaction with acids and alkalis,
ozone formation. Lipids: Classification, important fatty acids and triglycerides, essential fatty
acids. Physical and chemical control of oils, their rancidity, phospholipids, types and
importance. Plant pigments structure and function of chlorophyll and carotenoids, sterols,
basic structure, role of brassinosteroles in plants. Proteins: Classification, function and
solubility, amino acids classification and structure, essential amino acids, properties of
amino acids, colour reactions, amphoteric nature and isomerism; structure of proteins
primary, secondary tertiary and quaternary properties and reaction of proteins. Enzymes:
Classification and mechanism of action; factors affecting enzyme action, co-factors and
coenzymes. Vitamins and minerals as co-enzymes/co-factors. Carbohydrate metabolism
glycolysis and TCA-cycle; metabolism of lipids, fatty acid oxidation, biosynthesis of fatty
acids, electron transport chain, bioenergetics of glucose and fatty acids, structure and function
of nucleic acid replication, transcription and translation. History of biotechnology.
Fundamental principles, micro-propagation and scope for commercialization. Application of
micro-grafting in horticultural crops, meristem culture, anther culture, pollen culture, embryo
culture, callus culture, cell culture, somoclonal variation, protoplast isolation, culture, fusion
and applications. Cryopreservation. Genetic engineering. Future scope and present trends.
Importance of biotechnology in horticulture.
Practical: Preparation of standard solutions and reagents. Carbohydrates qualitative
reaction, estimation of starch, reducing and non-reducing sugars; reaction of proteins,
estimation of proteins by Lowery method. Estimation of free fatty acids; determination of
iodine number of vegetable oils. Vitamins estimation of ascorbic acid. Paper and thin layer
chromatography. Sterilization techniques composition and preparation of media
micropropagation of tomato. Callus culture, sub-culturing, induction of rooting-techniques in
hardening.

3. Introductory Crop Physiology (HBP 100)

2(1+1)

Water Relations in Plants: Role of water in plant metabolism, osmosis inhibition, diffusion,
water potential and its components, measurement of water potential in plants, absorption of
water, mechanism of absorption and ascent of sap. Stomata: Structure, distribution,
classification, mechanism of opening and closing of stomata. Osmotic pressure, guttation,
stem bleeding; transpiration methods and mechanism and factors affecting transpiration.
Drought: Different types of stresses; water, heat and cold tolerance; mechanism of tolerance.
Plant Nutrition: Essentiality, mechanism of absorption and its role in plant metabolism.
Photosynthesis, structure and function of chloroplast, dark and light reactions, cyclic and noncyclic electron transfer, CO2 fixation C3, C4 and CA metabolism, advantages of C4
pathway. Photorespiration and its implications, factors affecting photosynthesis.
Phytohormones, physiological role in controlling plant processes. Environmental stimuli for
plant development.
Practical: Measurement of water potential, osmosis, root pressure, structure of the stomata,
distribution, opening and closing of the stomata, measurement, transpiration and calculation
of transpirational pull demonstration. Importance of light and chlorophyll in photosynthesis,
pigment identification in horticultural crops and studying the enzyme activity of catalase,
estimation of phenols, studying plant movements, root initiation in cuttings.

4. Introductory Economics (HME 100)

2(2+0)

Nature and scope of economics, definition and concepts, divisions of economics, economic
systems, approaches to the study of economics. Consumption theory of consumer
behaviour, laws of consumption, classification of goods. Wants their characteristics and
classification, utility and its measurement, cardinal and ordinal, law of diminishing marginal
utility, law of equi-marginal utility, indifference curve and its properties, consumer
equilibrium. Theory of demand, demand schedule and curve, market demand. Price, income
and cross elasticities, Engils law of family expenditure consumers surplus. Theory of
firm, factors of production land and its characteristics, labour and division of labour,
theories of population. Capital and its characteristics classification and capital formation.
Enterprises forms of business organization merits and demerits. Laws or return law of
diminishing marginal return cost concepts. Law of supply supply schedule and curve
elasticities. Market equilibrium, distribution theories of rent, wage, interest and profit. Price
determination and forecasting under various market structures.

5. Horti-Business Management (HMB 100)

2(2+0)

Farm management - definition, nature, characteristics and scope. Farm management

principles and decision making, production function, technical relationships, cost concepts,
curves and functions factors, product, relationship factors relationship, product
relationship, optimum conditions, principles of opportunity cost-equi-marginal returns and
comparative advantages, time value of money, economic of scale, returns to scale, cost of
cultivation and production, break even analysis, decision making under risk and uncertainty.
Farming systems and types. Planning meaning, steps and methods of planning, types of
plan, characteristics of effective plans. Organizations forms of business organizations,
organizational principles, division of labour. Unity of command, scalar pattern, job design,
span of control responsibility, power authority and accountability. Direction guiding,
leading, motivating, supervising, coordination meaning, types and methods of controlling
evaluation, control systems and devices. Budgeting as a tool for planning and control.
Recordkeeping as a tool of control. Functional areas of management operations
management physical facilities, implementing the plan, scheduling the work, controlling
production in terms of quantity and quality. Materials management types of inventories,
inventory costs, managing the inventories, economic order quantity (EOQ). Personnel
management recruitment, selection and training, job specialization. Marketing
management definitions, planning the marketing programmes, marketing mix and four Ps.
Financial management financial statements and rations, capital budgeting. Project
management project preparation evaluation measures.

6. Fundamentals of Extension Education (HMC 100)

2(1+1)

Extension education: meaning, definition, nature, scope, objectives, principles, approaches

and history. Forestry extension: process, principles and selected programmes of leading
national and international forest institutes. Peoples participation in forestry programmes.
Motivation of women community, children, youth and voluntary organizations for forestry
extension work. Rural Development: meaning, definition, objectives and genesis. Transfer of
technology programmes like lab to land programme (LLP) national demonstration (ND),
front line demonstration (FLD) Krishi Vigyan Kendras (KVK), Technology Assessment and
Refinement Programme (TARP) etc. of ICAR. Communication: meaning, definition,
elements and selected models. Audio visual aids: importance, classification and selection.
Programming planning process meaning, scope, principles and steps. Evaluation: meaning,
importance and methods. Scope and importance of Participatory Rural Appraisal (PRA) &
Rapid Rural Appraisal (RRA). Management and administration: meaning, definition,
principles and functions. Concepts of human resource development (HRD), rural leadership.
Practical: Visits to study structure, functions, linkages and extension programmes of ICFRE
institutes/voluntary organizations/Mahila Mandal, Village Panchayat, State Deptt. Of
Forests/All India Radio (AIR). Exercises on distortion of message, script writing for farm
broad casts and telecasts, planning, preparation & use of NPVA like poster, chart, flash cards,
folders etc. and AVA like OHP & 35 mm slide projector transparencies. Identification of
local leaders to study their role in extension work. Evaluation of some selected case studies of
forestry extension programmes. Preparation of Village Agricultural productions plan.

7. Entrepreneurship Development and Communication Skills (HMC 101)

2 (1+1)

Entrepreneurship Development: Assessing overall business environment in the Indian

economy. Over view of Indian social, political and economic systems and their implications
for decision making by individual entrepreneurs. Globalisation and the emerging business
entrepreneurial environment. 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; 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. 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, prcis writing,
summarizing, abstracting; individual and group presentations, impromptu presentation, public
speaking; Group discussion. Organizing seminars and conferences.
Practical: 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, precis writing, summarizing, abstracting; individual and group
presentations.

8. Growth and Development of Horticultural Crops (HPH 101)

2(1+1)

Growth and development-definitions, components, photosynthetic productivity, leaf area

index (LAI) - optimum LAI in horticultural crops, canopy development; different stages of
growth, growth curves, growth analysis in horticultural crops. Plant bioregulators- auxin,
gibberellin, cytokinin, ethylene inhibitors and retardants, basic functions, biosynthesis, role in
crop growth and development, propagation, flowering, fruit setting, fruit thinning, fruit
development, fruit drop, and fruit ripening. Flowering-factors affecting flowering, physiology
of flowering, photoperiodism-long day, short day and day neutral plants, vernalisation and its
application in horticulture, pruning and training physiological basis of training and pruning
source and sink relationship, translocation of assimilates. Physiology of seed development
and maturation, seed dormancy and bud dormancy, causes and breaking methods in
horticultural crops. Physiology of fruit growth and development, fruit setting, factors
affecting fruit set and development, physiology of ripening of fruits-climatic and
nonclimacteric fruits.
Practical: Estimation of photosynthetic potential of horticultural crops, leaf area index,
growth analysis parameters including harvest index, bioassay of plant hormones,
identification of synthetic plant hormones and growth retardants, preparations of hormonal
solution and induction of rooting in cuttings, ripening of fruits and control of flower and fruit
drop. Important physiological disorders and their remedial measures in fruits and vegetables,
rapid tissue test, seed dormancy, seed viability by tetrazolium test, seed germination and
breaking seed dormancy with chemicals and growth regulators.
9. Structural Grammar and Spoken English

(NC) 2 (1+1)

Structural Grammar: Introduction of Word Classes; Structure of Verb in English; Uses of

Tenses; Study of Voice; Study of Conjunctions and Prepositions; Sentence Patterns in
English. Spoken English: Conversations of different situations in everyday life; the concept of
stress; stress shift in words and sentences; silent letters in words and pronunciation of words
with silent letters, the basic intonation patterns.
Practical: Structural Grammar: Exercises in word classes, identification and study of verbs in
sentences, application of tenses and voice, exercises in conjunctions and prepositions, other
structural grammar exercises, report writing, letter writing (different types of letters). Spoken
English: Conversations of everyday life, the concept of stress; stress shift. Silent letters in
words, basic intonation patterns, preparing and address.
10. Introductory Microbiology (HBM 100)

2(1+ 1)

History and Scope of Microbiology: The discovery of micro-organism, spontaneous

generation conflict, germ theory of diseases, microbial effect on organic and inorganic matter.
Development of microbiology in India and composition of microbial world. Microscopy and
Specimen Preparation: The bright field microscope, fixation, dyes and simple staining,
differential staining. Difference between prokaryotic and eukaryotic cells. Prokaryotic cell
structure and functions. Types of culture media and pre-culture techniques. Microbial growth
in models of bacterial, yeast and mycelial growth curve. Measurement of bacterial growth.
General properties of viruses and brief description of bacterophages. General principle of
bacterial genetics, DNA as genetic material Antibiosis, symbiosis, in tramicrobial and extra
microbial association.
Practical: Examination of natural infusion and living bacteria; examination of stained cells
by simple staining and Gram staining. Methods for sterilization and nutrient agar preparation.
Broth culture, agar slopes, streak plates and pour plates, turbidometric estimation of microbial
Growth.

VIII. OTHERS
1. Introductory Agroforestry (HPA 100)

2 (1+1)

Agroforestry definition, objectives and potential. Distinction between agroforestry and

social forestry. Status of Indian forests and role in India farming systems. Agroforestry
system, sub-system and practice: agri-silviculture, silvipastoral, horti-silviculture, hortisilvipastoral, shifting cultivation, taungya, home gardens, alley cropping, intercropping, wind
breaks, shelterbelts and energy plantations. Planning for agroforestry constraints, diagnosis
and design methodology, selection of tree crop species for agro-forestry. Agroforestry
projects national, overseas, MPTS their management practices, economics of cultivation
nursery and planting (Acacia catechu, Dalbergia sissoo,, Tectona, Populus, Morus, Grewia,
Eucalyptus, Quercus spp. and bamboo, tamarind, neem etc.)
Practical: Identification and seeds and seedlings of multipurpose tree species. Nursery
practices for poplar, Grewia optiva, Morus alba, Acacia catechu, Dalbergia sissoo, robinia,
leucaena etc. Visit to agro-forestry fields to study the compatibility of MPTS with agricultural
crops: silvipastoral, alley cropping, horti-silviculture, agro-silvipasture, fuel and fodder
blocks. Visit to social forestry plantations railway line plantations, canal plantations,
roadside plantations, industrial plantations and shelterbelts. Rapid assessment of farmers
needs for green manure, fodder, fuel wood in selected villages. Economics and marketing of
products raised in agro-forestry systems.

2. Medicinal and Aromatic Crops (HPM 100)

3 (2+1)

History, scope, opportunities and constraints in the cultivation and maintenance of medicinal
and aromatic plants in India. Importance, origin, distribution, area, production, climatic and
soil requirements, propagation and nursery techniques, planting and after care, cultural
practices, training and pruning, nutritional and water requirements. Plant protection,
harvesting and processing of under mentioned important medicinal and aromatic plants.
Study of chemical composition of a few important medicinal and aromatic plants, extraction,
use and economics of drugs and essential oils in medicinal and aromatic plants. Therapeutic
and pharmaceutical uses of important species. Medicinal Plants: Betelvine, periwinkle,
Rauvolfia, Dioscorea, Isabgol, Ammi majus, Belladonna, Cinchona, Pyrethrum and other
species relevant to local conditions. Aromatic Plants: Citronella grass, khus grass, flag (baje),
lavender, geranium, patchouli, bursera, enthe, musk, Ocimum and other species relevant to
the local conditions.
Practical: Collection of medicinal and aromatic plants from their natural habitat and study
their morphological description, nursery techniques, harvesting, curing and processing
techniques and extraction essential oils.

3. Introduction to Major Field Crops (HPA 101)

2 (1+1)

Classification and distribution of field crops, definitions and concept of multiple cropping,
mixed cropping, intercropping, relay and alley cropping, cultural practices for raising major
cereals, pulses, oil seeds and fodder crops, green manuering, crop rotation.
Practical: Identification of crop plants, seeds and weeds. Preparation of cropping scheme.
Application of herbicides in field crops.

4. NSS/NCC/Physical Education (HWE 100)

(NC) 1(0+1)

NSS: Orientation of students in national problems, study of philosophy of NSS, fundamentals

rights, directive principles of state policy, socio-economic structure of Indian society,
population problems, brief of five year plan. Functional literacy, non-formal education of
rural youth, eradication of social evils, awareness programmes, consumer awareness,
highlights of consumer act. Environment enrichment and conservation, health, family welfare
and nutrition.
NCC: Introduction to NCC, defence services, system of NCC training, foot drill, sizing,
forming up in three ranks, open and close order march, dressing, getting on parade,
dismissing and falling out, saluting, marching, arms drill, shoulder arm, order arm, present
arm, guard of honour, ceremonial drill, weapon training rifle bayonet, light machine gun,
sten machine carbine, introduction and characteristic stripping, assembling and cleaning,
loading, unloading and firing. Field craft, visual training, targets, judging distance, fire
discipline and fire control orders, battle craft, field signals, description of ground, section
formation, section battle drill, scouts and patrols, ambush, field engineering, map reading,
conventional signs, grid systems, use of service protractor, prismatic compass and its use, self
defence, general principles, precautions and training, attacks and counter attacks, marching
and searching, first aid, hygiene and sanitation, civil defence, leadership and NCC song.
Physical Education: Introduction to physical education. Posture, exercise for good posture,
physical fitness exercises for agility, strength, coordination, endurance and speed. Rules and
regulations of important games, skill development in any one of the games football, hockey,
cricket, volleyball, badminton, throw ball etc. Participation in one of the indoor games
shuttle badminton, chess and table tennis. Rules and regulations of athletic events,
participation in any one of the athletic events broad jump, high jump, triple jump, javelin
throw, discuss throw, shot put, short and long distance running, Safety education, movement
education, effective way of doing day-today activities. First-aid training, coaching for major
games and indoor games. Asans and indigenous ways for physical fitness and curative
exercises. Exercises and games for leisure time, use and experience.
Note: Warming up and conditioning exercises are compulsory before the commencement of
each class.

Horticultural Work Experience (HWE 101, HWE 102 & HWE 103)

40 (10+30)

The students will spend two full semesters working with State Department of
Horticulture; Horticulture based industries, commercial horticulture farms, plantation
industries etc. to gain first hand information and hands-on-training in the chosen area of
interest.
Professional Packages
I
1
2
3
4

5
6
II
1
2
3
4
5
6
7
8
9
III
1
2
3
4
5
6
7
8
9
10
11

Protected Cultivation of High Value Horticultural Crops

Visit to commercial polyhouses, Project preparation and planning. Specialised
lectures by commercial export house
Study of designs of green- house structures for cultivation of crops
Land preparation and soil treatment
Planting and production:
i. Cultural management including soil/media management in poly houses
ii. Fertigation and irrigation management
iii. Integrated Pest Management
iv. Harvesting and post harvest management; certification and distribution.
v. Cost of production
Visit to export houses; Market intelligence; Marketing of produce; cost analysis;
institutional management
Report writing and viva-voce
Nursery Production and Management
Project preparation
Nursery registration, methodology and certification
Establishment and management of plant propagating structures
Establishment of progeny blocks, identification of mother plants and maintenance of
bud wood bank
Procurement of inputs (pots, polythene,FYM etc.)
Techniques and environ management for large scale production
Packaging and selling of plant material
Packaging and selling of plant material
Working out economics
Post Harvest Technology and Value-Addition
Design and project formulation
Design and layout of pilot plant, cold store, grading packing line, cool chain
Pre harvest practices to extend shelf life.
Quality standards of fruits and vegetables for processing
Procurement of raw material, inventory control
Post harvest handling; grading; packaging; cool chain transportation and storage of
fresh produce
Processing (juice/pulp extraction, concentration, product preparation; dehydration;
waste Management; In-plant quality control)
Packaging (bottling, corking, sealing, labeling, aseptic packaging, storage)
Quality laboratory exercises, quality assurance, analytical tools, hygiene, machinery
Maintenance, HACCP, International standards, FPO Licence, PFA standards, codex
Laws
Sales promotion, certification, distribution and marketing, banking, finance and
Institutional management
Work experience in food processing plant

IV
1
2
3
4
5
6
7
8
9
10
11
12
13
14

Floriculture and Landscape Gardening

Preparation of project report, soil and water analysis, preparation of land and layout.
Production and Management of commercial flowers
Harvesting and post harvest handling of produce
Marketing of produce
Cost Analysis
Institutional Management
Visit to Flower growing areas and Export House
Attachment with private landscape agencies
Planning and designing, site analysis, selection and use of plant material for
landscaping
Formal and informal garden, features, styles, principles and elements of landscaping
Preparation of landscape plans of home gardens, farm complexes, public parks,
institutions, high ways, dams and avenues.
Making of lawns, use of software in landscape,
Making of bouquets, button hole, wreath, veni and gazaras, car and marriage palaces
Dry flower Technology (identification of suitable species, drying, packaging and
forwarding techniques)

Features of the New Curriculum

1. Experiential learning for one year in two specific areas of choice by opting for two
professional packages out of four.
2. Increased practical skills through experiential learning.
3. Entrepreneurship development
4. Inclusion of new courses on organic farming, farming systems, IPR international treaties,
communication skill development, Horti-business management, etc.
5. Providing flexibility in the curriculum in the final year.

Nomenclature of Courses
The following symbols are allotted for numbering of course of B.Sc. Horticulture:
First Letter
H

College of Horticulture

Second Letter
B

Basic Science

Management

Natural Resource Management

Plant Science

Third Letter
A

Agriculture, Agroforestry, Apiculture

Biology, Biochemistry, Biotechnology, Business Management

Chemistry, Communication

Ecology, English, Economics, Engineering

Floriculture, Farming Systems

Genetics

Animal Husbandry, Horticulture

Integrated Pest Management

Mathematics, Marketing, Meteorology, Medicinal and Aromatic Plants,

Microbiology

Physics, Pomology, Physiology

Soil Science, Statistics & Computer Science

Post Harvest Technology

Vegetable Science

Water Management, Works

Organic Farming