Olericulture I PM XI

PRACTICAL MANUAL
OLERICULTURE-I
for
Class Xi
CENTRAL BOARD OF SECONDARY EDUCATION

2, COMMUNITY CENTRE, PREET VIHAR, DELHI 110092
Practical Manual
Olericulture-I for Class XI
First Edition: October, 2013

No. of copies: 1000
CBSE
Paper used: 80 GSM CBSE Watermark White Maplitho
Price: ` 335/-
This book or part thereof may not be

reproduced by any person or agency
in any manner.
Published by:
The Secretary, CBSE, Central Board of Secondary Education,
Shiksha Kendra, 2, Community Centre, Preet Vihar, Delhi-110092
Design, Layout & Printed by:

Sheel Packers, 10/63-G, Kirti Nagar Industrial Area, New Delhi-110015
ii Practical Manual Olericulture-I

PREFACE
Vegetable crops are the rich source of various health building substances especially
vitamins and minerals and offer an advantage for food and nutritional security.
Besides, their high yield potential per unit area and time, diverse varietal wealth,
labour intensiveness, high market price and prospects of processing, value addition
and export, they play an important role in employment generation and livelihood
improvement. India has been bestowed with varied agro-climatic conditions ranging
from sub-tropical to temperate, serving as an off-season hub for production of quality
vegetables in one or the other region through out the year.
This practical manual on Olericulture-I provides information on different aspects

of vegetable production viz., identification of vegetable crops, different inputs used
in raising vegetable crops including tools and implements and procedures involved
in nursery raising and vegetable production right from land preparation to harvesting
(both green and seed production) along with off-season vegetable production under
extremes of environmental conditions. There are 20 practicals in this book to impart
practical knowledge to the students. The students have been provided with exercises
and data sheets to have a practical insight of the subject. The educational visits to
vegetable gardens and seed production farms may be arranged for the students to
inculcate practical skills and better understanding of the subject. The information
to be gathered from the visits has been appended in the respective exercises. This
practical manual is an effort to sensitize the students about practical aspects of
vegetable production and will motivate them to choose vegetable production as an
enterprise.
Vineet Joshi, IAS

Chairman, CBSE
Practical Manual Olericulture-i iii

Acknowledgement
Advisors
1. Dr. S. Ayyappan, Secretary, DARE and Director General (ICAR), Krishi Bhavan, New Delhi
2. Sh. Vineet Joshi, IAS, Chairman, CBSE, Delhi
Special Acknowledgement
1. Dr. Rameshawar Singh, Project Director (DKMA), Directorate of Knowledge Management in
Agriculture, Krishi Anushandhan Bhavan, Pusa, New Delhi
2. Dr. Jagdeep Saxena, Editor, ICAR, New Delhi
Material Production Group
Convener and Editor

Dr. Akhilesh Sharma, Professor, Department of Vegetable Science & Floriculture, College of
Agriculture, CSK Himachal Pradesh Agricultural University, Palampur, 176062, Himachal Pradesh.
Authors
1. Dr. Akhilesh Sharma, Professor, Department of Vegetable Science & Floriculture, College of
2. Dr. Viveka Katoch, Assistant Scientist, Department of Vegetable Science & Floriculture, College of
3. Dr. Bharat Bhushan, Scientist C, Vigyan Prasar, Department of Science & Technology, Government
of India, A-50, Institutional Area, Sector 62, Noida-201309, UP
Editing & Coordination

1. Dr. Biswajit Saha, Associate Professor & Programme Ofcer, (Voc. Education) CBSE, New Delhi.
2. Shri Dharampal Singh, Former Director (EDUSAT & Vocational Education), and Consultant
(Agriculture), CBSE, New Delhi.
iv Practical Manual Olericulture-i

v
vi
CONTENTS
Practical
Exercise Pages
No.
Visiting vegetable gardens, identification of vegetable crops with reference to
1. 1-9
stage of crop growth, flowering and marketable stage of the vegetables
2. Land preparation and sowing of vegetable crops 10-15
3. Preparation of nursery beds for raising vegetable seedlings 16-21
Visit to local vegetable nursery and acquaintance with different nursery
4. 22-27
management practices
Identification of important vegetable crops at different growth stages on the
5. 28-44
basis of different morphological traits
6. Identification of seeds of vegetable crops 45-49
7. Calculation of seed requirement for important vegetable crops 50-53
Protecting plants from sub-optimal temperature conditions to cultivate off-
8. 54-60
season vegetables
9. Methods of irrigation and drainage for the cultivation of vegetable crops 61-69
10. Identification of organic manures and chemical fertilizers 70-76
Calculation of the doses of fertilizers as per the recommendation for a particular
11. 77-80
vegetable crop
12. Identification of deficiency symptoms of nutrients in vegetable crops 81-87
Identification of common weeds in vegetable gardens and preparation of
13. 88-93
herbarium
14. Controlling weeds in gardens through manual and chemical methods 94-103
Identification of different types of mulches and their application in vegetable
15. 104-111
crops
16. Methods of training and pruning of tomato and cucumber crop 112-117
Preparation of stecklings of root vegetables and their planting for seed
17. 118-123
production
18. Seed production technology of cucurbits 124-129
19. Visit to a local market for identification of vegetable crops 130-135
Identification of common tools and equipments used for the cultivation of
20. 136-144
vegetable crops
Practical Manual Olericulture-I vii

PRACTICAL manual OLERICULTURE- I
Time: 3 hours MM: 40
S. No. Exercise Marks No. of Sessions
1. Visit to a vegetable garden to study its features and to know about 3 3

various agronomic practices followed to raise vegetable crops.
Identification of vegetable crops with reference to stage of crop

growth, flowering and marketable stage of the vegetables
2. Preparation of land for vegetable cultivation and sowing of 2 2
vegetable crops
3. Preparation of nursery beds for raising healthy seedlings of 2 2
different vegetable crops
4. Visit to a local vegetable nursery and acquaintance with nursery 2 2
management practices
5. Identification of solanaceous, leafy, legume, root, bulb, cole and 2 2
cucurbit vegetable crops by visiting vegetable gardens in different
seasons.
Identification of seedlings of different vegetable crops in the

nursery
6. Identification of seeds of different vegetable crops 2 1
7. Calculation of quantity of seed required for sowing French bean, 2 1

okra and turnip in 1000 m2 area
8. Protection of vegetable plants from low temperature to produce 2 2
early crop.
Protection of vegetable plants from high temperature

9. To Study the irrigation methods used in cultivation of vegetable 2 2
crops
To study the effect of water logging on vegetable crops and the

methods of drainage in crop production
10. Identification of organic manures and chemical fertilizers 2 1
viii Practical Manual Olericulture-I

11. Calculation of fertilizer doses for various vegetable crops as per 2 1
recommendation of N, P and K
12. Identification of symptoms caused by nutrient deficiency in 2 1
vegetable crops
13. Identification of common weeds in vegetable gardens 2 2
Preparation of herbarium of different weed plants growing in

vegetable gardens
14. Use of herbicides and manual weeding methods to control weeds 2 2
in vegetable crops
15. Identification of different kinds of mulches 2 1
Method of application of mulches in vegetable crops

16. Methods of training and pruning in tomato 2 2
Methods of training and pruning in cucumber

17. Preparation of stecklings by raising mother roots of carrot, radish 2 1
and turnip
Planting of stecklings for seed production of root vegetables

18. Raising crop of cucurbits for quality seed production 2 2
Method of seed extraction in cucurbits and maintaining seed

standards
19. Visiting local market to identify different vegetable crops on the 2 2
basis of plant part consumed
20. Identification of common tools used manually for land preparation 1 1
and intercultural operations for the cultivation of vegetable
crops
Identification of large implements used for land preparation and

seeding of vegetable crops
Identification of plant protection equipments used for controlling

vegetable pests
Identification of implements used for harvesting of vegetable

crops
Practical Manual Olericulture-I ix

MODULE OBJECTIVES
S. No. Practical topic Duration Key learning outcomes
The students will be able to understand:
1. Visiting vegetable gardens, 6 hours To know about different vegetables crops
identification of vegetable crops grown in a vegetable garden
with reference to stage of crop Cultivation practices adopted to grow

growth, flowering and marketable vegetables
stage of the vegetables Identification of different vegetable crops
on the basis of different morphological
characteristics
2. Land preparation and sowing of 4 hours Importance of land preparation in vegetable
vegetable crops cultivation
Method of land preparation
Sowing methods for different vegetables

3. Preparation of nursery beds for 4 hours Principles to grow nursery of vegetable
raising vegetable seedlings seedlings
Preparation of nursery beds and raising of

quality seedlings
4. Visit to a local vegetable nursery 4 hours Features of model vegetable nursery
and acquaintance with nursery Methods of selection of quality planting
management practices material, packaging and transportationa
5. Identification of important 4 hours Knowing the major characteristic features
vegetable crops at different growth of different vegetable crops for their easy
stages on the basis of different identification
morphological traits
6. Identification of seeds of vegetable 4 hours Identification of seeds of different summer
crops and winter season vegetables on the basis
of shape, size, colour etc.
x Practical Manual Olericulture-I

7. Calculation of seed requirement 4 hours Learning the estimation of quantity of seed
for important vegetable crops requirement for a unit area on the basis of
germination percentage and test weight of
seed.
8. Protecting plants from sub-optimal 4 hours Technologies for raising off-season
temperature conditions to cultivate vegetable cultivation under low and high
off-season vegetables temperature conditions

9. Methods of irrigation and drainage 4 hours Irrigation methods for vegetable
for the cultivation of vegetable cultivation
crops Importance of drainage in vegetable

cultivation and methods of drainage
Effect of water logging on vegetables

10. Identification of organic manures 4 hours Ability to identify different organic manures
and chemical fertilizers and synthetic fertilizers
11. Calculation of the doses of fertil- 4 hours Estimation of quantity of synthetic
izers as per the recommendation fertilizers based on recommended doses of
for a particular vegetable crop NPK nutrients for different vegetables and
their schedule of application
12. Identification of deficiency symp- 4 hours Effects of nutrient deficiencies on vegetable
toms of nutrients in vegetable crops
crops Identification of symptoms of nutrient

deficiencies in vegetable crops
13. Identification of common weeds in 4 hours Principles to identify different weeds
vegetable gardens and preparation Preparation of weed herbarium
of herbarium
14. Controlling weeds in gardens 4 hours Importance of weed control
through manual and chemical Different methods of weed control in
methods vegetable crops
15. Identification of different types of 4 hours Effect of mulches on crop production and
mulches and their application in identification of different kinds of mulches
vegetable crops Time and method of application of mulches

in vegetable crops
Practical Manual Olericulture-I xi

16. Methods of training and pruning 4 hours Effect of training and pruning in tomato
of tomato and cucumber crop and cucumber growth
Different methods of training and pruning

in these crops
17. Preparation of stecklings of root 4 hours Raising mother roots for seed crop of root
vegetables and their planting for vegetable crops
seed production Preparation of stecklings and their planting

for seed production of root vegetables
18. Seed production technology of 4 hours Principles to be followed for quality seed
cucurbits production of cucurbits
Extraction of seed from fruits of cucurbits

19. Visit to local market for 4 hours Identification of vegetables based on
identification of vegetable crops economic part used for sale in the market
20. Identification of common tools 2 hours Identification of different tools and
and equipments used for the equipments used for vegetable cultivation
cultivation of vegetable crops Functions and applications of different

tools and implements
xii Practical Manual Olericulture-I

LEARNING PLAN
Experiment Aims Material required
1 To study the features of an ideal vegetable Paper sheet and pen to note down the
garden instructions, forceps, hand lens, and pictures
Acquaintance with different vegetable of different vegetables.
crops growing in a vegetable garden,
their cultural practices and identification
2 Hands on training for the preparation of Paper sheet and pen to note down the
land for cultivation of vegetable crops instructions, different tools for land
preparation, farmyard manure, fertilizers,
seed, bavistin, herbicide etc.
3 To impart knowledge of innovative Paper sheet and pen to note down the
nursery raising technique for different instructions, different tools for land
vegetable crops for raising quality and preparation, farmyard manure, fertilizers,
disease free seedlings seeds of vegetable crop etc.
4 Imparting knowledge of innovative Paper sheet and pen to note down the
nursery raising and management practices instructions/ information
by visiting a local nursery
5 Imparting knowledge for the Forceps, hand lens, paper sheet, paper
identification of vegetable crops at and pen to note down the instructions and
different plant growth stages on the basis pictures of different vegetables.
of morphological characters
6 To impart knowledge of prominent Paper sheet and pen to note down the
characteristics to identify seeds of instructions, seed samples of vegetable
different vegetable crops crops, petri-dishes, hand lens etc.
7 To calculate the quantity of seed required Paper sheet and pen to note down the steps
for sowing a unit area for different etc.
vegetable crops
8 Imparting training to raise vegetable Paper sheet and pen to note down the steps,
crops in the off-season by protecting organic mulch, plastic sheets, smudge pot,
from low as well as high temperature shading nets etc.
Practical Manual Olericulture-I xiii

9 Acquaintance with different irrigation Paper sheet and pen to note down the steps,
methods used in vegetable production spade, drip system, sprinkler irrigation
To know the effect of water stagnation on system etc.
vegetable crops and drainage methods
10 To impart knowledge to identify organic Paper sheet and pen to note down the
manures, biofertilizers and chemical instructions, samples of manures and
fertilizers used in vegetable production fertilizers, petri-dishes etc.
11 To learn the calculation of doses of Paper sheet and pen to note down the
fertilizers based on the recommendation calculation procedure
of N, P and K for a particular vegetable
crop
12 Identification of deficiency symptoms of Paper sheet and pen to note down the
nutrients in vegetable crops instruction, hand lens etc.
13 Identification of common weeds of Paper sheet and pen to note down the
vegetable crops on the basis of different instructions, hand lens, Blotting paper
growth parameters and morphological sheets/old newspapers, herbarium press,
attributes secateurs, scalpel, herbarium sheet, cello
Preparation of herbarium of different tape, pencil
weed plants for their identification during
off-season
14 To control weeds by using herbicides and Paper sheet and pen to note down the
manual weeding in vegetable crops instruction, hand hoe, herbicide, spray
pump, stop watch, measuring tape etc.
15 Identification of different mulches and Paper sheet and pen to note down the
their importance in vegetable production instruction, organic mulch, plastic mulch
Application of organic and synthetic etc.

mulches to conserve moisture, weed
control and modifying soil temperature
16 Hands on training and pruning in tomato Paper sheet and pen to note down the
and cucumber instruction, secateurs, bamboo/any other
stakes, polypropylene twine, wire etc.
xiv Practical Manual Olericulture-I

17 Preparation of root stecklings for quality Paper sheet and pen to note down the
seed production of root vegetables instructions, root vegetable, knife, digging
hoe etc.
18 Quality seed production of cucurbitaceous Paper sheet and pen to note down the
vegetables instructions, seed and other inputs to raise
the crop including staking material.
19 To visit a local market to identify Paper sheet, pen to note down the
different vegetable crops on the basis of instructions, pictures and fresh samples of
their economic plant parts vegetables
20 Acquaintance with different tools and Paper sheet and pen to note down
equipments along with their use in the instructions, different tools and
vegetable production equipments.
Practical Manual Olericulture-I xv

Practical-1
Visiting Vegetable Gardens, Identification of
Vegetable Crops with Reference to Stage of Crop Growth,
Flowering and Marketable Stage of the Vegetables
Exercise
1.1 Visit to a vegetable garden to study its features and to know about various agronomic practices to be
followed to raise vegetable crops.
1.2 Identification of vegetable crops with reference to stage of crop growth, flowering and marketable stage
of the vegetables.
Objective:
To study the features of an ideal vegetable garden.
Acquaintance with different vegetable crops growing in a vegetable garden, their cultural practices and
identification.
Delivery schedule: 03 periods.
Student's expectations/learning objective:

To know about different vegetables crops grown in a vegetable garden.
Cultivation practices adopted for growing vegetable crops.
Identification of different vegetable crops on the basis of different morphological characteristics.
Pre-learning required: Knowledge about different vegetable crops.
Handouts/material/equipments & tools required: Paper sheet and pen to note down the instructions,
forceps, hand lens and pictures of different vegetables.
Introduction:
Cultivation of vegetables occupies an important place in agricultural development and economy of the
country. Vegetable gardening is an important source of income. Vegetable farming gives higher yield per
unit area within the shortest possible time which ultimately increases the income. Several vegetables are
1 Practical Manual Olericulture-I

exported to foreign countries which provide an opportunity for earning foreign exchange. The vegetables
play an important role in the balanced diet of human beings by providing not only the energy-rich food but
also promise supply of vital protective nutrients like minerals and vitamins that is why the vegetables have
been reckoned as a protective food. It is indeed important for children to know about different vegetable
crops, their nomenclature, at what time we grow them, how do we grow them, what are their important
insect- pests and their control measures, what are the consumable parts of different vegetables and how do
we harvest and market them.
Features of an ideal vegetable garden

1. Proper sunlight: Vegetables are sun loving crops and grow their best with 6-8 hours or more of direct
sunlight. Leafy greens can manage to grow under less sun light while lettuce prefers cool weather and
continue to grow throughout the summer if shaded by taller plants.
2. Assured irrigation facility: Ideal vegetable garden should be close to the source of water. Vegetables
need water at regular intervals. If there is erratic water supply, vegetable crops exhibit various kinds
of problems like poor crop stand, poor growth, fruit cracking, improper fruit setting or various cultural
problems like blossom end rot.
3. Soil with good fertility status: Soil is the most important factor in any garden and perhaps more so in a
vegetable garden. Vegetables are short duration crops and have very high yield potential. They complete
their entire life cycle by producing flowers and fruits and hence, they are very heavy feeders. A rich soil not
only supports them to grow strong but also protect them from disease and pest problems. Therefore, the
soil in the vegetable garden should be rich in organic matter and fertility status. Compost and composted
manure can be added in spring and/or in fall.
4. Proper drainage: One final consideration while selecting land for vegetable garden is that the area should
have provision of proper drainage and run-off. Vegetables do not sustain under water logging conditions.
5. Manure pit: Manure pit is essential to dump the waste plant materials after the harvest of the produce
and converting it to vermicompost or any other compost. This enables to supply considerable quantity of
organic manure to the farm. The manure pit should be located in a corner of the vegetable garden.
6. Protection from stray animals: Proper fencing of the vegetable garden is essentially required to protect
the crops from stray animals and also from theft.
7. Store and packing house: The store house and packing house should be in the centre of the vegetable garden
for easy approach to the workers. The implements, tools or inputs like herbicides, pesticides, fungicides,
fertilizers etc., can be easly carried from the store house to the field and also bring back the harvested
produce to the store house for hydrocooling, sorting and packing to the market. In the store room, racks
Practical Manual Olericulture-I 2

should be provided to keep the chemicals. Wooden plank (flat piece of timber) is arranged on the floor to
keep fertilizer bags. The garden implements, tools and packing material etc. are arranged in the rack.
8. Roads and foot paths: These two components should occupy minimum space for the economy of
transport. The metal road in the main areas is advantageous because it facilitates the movement of vehicles
like tractor or lorry to carry fertilizers, pesticides and harvested produce etc.
9. Cropping plan: A comprehensive plan of different vegetables to be grown in the vegetable garden should
be made well in advance keeping in view the principle that early the crop more shall be the price.
A planned vegetable garden
Ideal agronomic practices to be followed in vegetable garden:
You know the importance and necessity of different agronomic practices which are adopted to raise a healthy
vegetable crop. So, it is imperative to understand the cultural practices which are adopted to raise different
vegetable crops in the vegetable garden. You should have curiosity to inquire about the following aspects
which determine the success of vegetable cultivation.
Suitable variety/hybrids of different vegetable crops
Reliable source for the procurement of vegetable seed
Optimum sowing or planting time: It determines the environmental conditions at planting, flowering
and fruit development stage and thus has direct impact on the successful cultivation of vegetable crops.
Proper spacing: The closer planting results in overcrowding which ultimately hinder the access to proper
sunlight and aeration and plants become more vulnerable to the attack of diseases and insect-pests.
Nutrient management: The balance use of organic and chemical fertilizers enhance soil fertility and crop
productivity.
Management of weeds, diseases and insect-pests at appropriate growth stages: It is very essential as
either of these may cause losses to crop yield to the tune of 30-60 per cent.

Optimum irrigation at critical growth stages: Irrigation at critical growth stages like flower initiation,
fruit set and fruit development etc. are very crucial to exploit maximum production potential of different
vegetable crops as they cannot withstand prolonged dry conditions.
Harvesting at proper stage: Appearance, colour, tenderness and crispness determines the harvesting
stage of a particular vegetable crop to fetch high premium in the market.
Post-harvest handling of vegetable crops.
You can ask the gardener about the cultural practices he is following to raise a particular vegetable crop,
chemical fertilizers and plant protection measures he is adopting and the problems he is facing in managing
the garden. Make your observations in the data sheet (Exercise 1.1).
Types of vegetable gardens: Vegetable gardening is of different types such as
1. Kitchen garden
2. Market garden
3. Truck garden
4. Vegetable forcing
5. Garden for processing.
6. Garden for vegetable seed production.
7. Organic vegetable garden
Vegetable gardening can be taken up as a hobby or as an enterprise. Once you are into the vegetable garden,
you will feel yourself very close to the nature, the freshness, the mental peace it offers. You will be motivated
to grow vegetables as they offer many health benefits and it can be taken up as an enterprise. Vegetables can
be grown through out the year and assures year round income provided the vegetables are grown in a scientific
manner. On your visit to a vegetable garden notice the aspect (direction) of vegetable garden and make a plan
of the garden you visited and try to identify different vegetable crops based on their characteristic features.
Kitchen garden/Home garden: Kitchen or home gardening is growing of vegetable crops in residential
houses to meet the requirements of the family all the year around. It has the following advantages:
Efficient and effective use of land for growing essential vegetables for consumption by the family.
Saves some money as fresh vegetables are quite costly in the market.

Constitute a very healthy hobby and the spare time of the family is well utilized.
Kitchen garden should provide a continuous supply of vegetables to a family throughout the year.
The vegetables raised in the kitchen garden are pesticide residue fee.
Training/education of children and it also develops a sense of co-operation.
Characteristic features of an ideal kitchen garden:

South east aspect is preferred to have maximum sun light.
For kitchen garden, land should be selected in the backyard of the house (easier to work and make use of
kitchen waste water).
The shape of kitchen garden should be rectangular and a size 25 x 10 m is sufficient to meet the daily
demand of vegetables for a family of 5 persons.
Layout of the garden should be such that it looks attractive and allow
access to all the parts. The land should be laid out in small plots with
narrow path borders.
The most suitable vegetables for kitchen gardening are those which
produce high yield per unit of area. Bean, cabbage, carrot, leek,
lettuce, onion, parsley, pea, pepper, radish, spinach and tomato are
desirable home garden crops. Kitchen garden
Climbing type vegetables like cucurbits, pea, beans etc. can be trained on the fence.
Several sowings of one particular crop at short intervals should be done to ensure regular supply of
vegetables.
Quick growing fruit trees like papaya, banana, lime etc. should be located on one side of the garden,
preferably on northern side so that minimum shading effect is there on the vegetables.
Ridges which separate the beds should be utilized for growing root crops like radish, turnip, beet and
carrot.
Early maturing crops should be planted together in continuous rows so that the area is available for growing
next crop.
The inter-space of some crops which are slow growing and take long duration to mature like cabbage,
cauliflower, brinjal etc. should be used for growing some quick growing crops like radish, turnip, palak
and lettuce.

Market garden: This is a type of gardening which produces vegetables for local market. The cropping
pattern of these gardens depend upon the demand of the local market. The land being costly, intensive
methods of cultivation are followed. A market gardener likes to grow early varieties to catch the market
early. He should be a good salesman as he may have to sell his own produce. He must be a versatile person
as he has to grow a number of vegetables throughout the year.
Truck garden: Vegetable gardening in which specific vegetables are produced relatively in large quantities
for distant markets. Truck gardens, in general, follow a more extensive and less intensive method of cultivation
than market garden. The word truck has no relationship with a motor truck but it is derived from French
word troquer means to barter. The commodities raised are usually sold through middle man. The truck
gardener should be a specialized person in large scale production and handling of some special crops. With
the development of quick and easy transportation system, the distinction between market and truck garden
is continuously diminishing.
Vegetable gardens for processing: These gardens are more rapidly emerging with the establishment of
processing industries by corporate sector. These are mainly responsible for regular supply of vegetables to
factories. The varieties of vegetables grown in this garden should be suitable for processing like canning,
dehydration or freezing.
Vegetable forcing: Vegetables are produced out of their normal growing season of outdoor production under
forcing structures such as polyhouses, low poly tunnels etc.
Vegetable gardening for seed production: In this gardening, seeds of different vegetable crops are produced
on large scale.

Exercise 1.1: Visiting vegetable garden and studying various agronomic practices to raise vegetable
crops in data sheet.
Data sheet
1. Name of the owner of the garden:..................................................................................................................
2. Address:..........................................................................................................................................................
3. Date of visit:...................................................................................................................................................
4. Cropping Season:...........................................................................................................................................
Name of Area sown Date of Name Spacing Growth Insect-pest Expected Expected Expected Remarks
the crop under a sowing/ of the stage & disease harvest yield income
particular transplanting variety/ incidence duration (kg.) (Rs.)
crop hybrid (days)

Exercise 1.2: Identification of samples of vegetable plants on the basis of morphological characters and
recording observations in data sheet.
Introduction
It is very important to identify different vegetable crop plants. The vegetable plants differ from each other
in their morphological characters. The vegetative and reproductive parts of plant help in clear identification.
Many plants are very distinct whereas some can be distinguished on the basis of some very specific characters
only. Keen and frequent observations make the identification easy. It is essential to know the different parts
of the plants before undertaking the identification as these forms the basis of distinguishing characters. Some
crops are very similar in their morphological characters and it is difficult to identify them especially during
early stages of their growth e.g. cole crops.
Procedure:
Step 1. Critically observe the different morphological characters of different crops such as stem, leaf, flower,
fruit etc.
Step 2. Draw the sketch of each plant.
Step 3. Record the observations with respect to stem, leaf, inflorescence and fruit characteristics in the data
sheet.
Data sheet
Flower/inflorescence
Crop Leaf characteristics Stem characteristics Fruit characteristics
characteristics
Summer Season vegetables
Tomato
Brinjal
Okra
Chilli
Bell pepper
Cow pea
French bean

Winter season vegetables
Garden pea
Cauliflower
Cabbage
Broccoli
Spinach
Radish
Carrot
Turnip

Practical-2
Land Preparation and Sowing of Vegetable Crops
Exercise 2.1: Preparation of land for vegetable cultivation and sowing of vegetable crops
Objective:
Hands on training for the preparation of land for the cultivation of vegetable crops.

Importance of land preparation in vegetable cultivation.
Method of land preparation.
Sowing methods for different vegetables.
different tools for land preparation, farmyard manure, fertilizers, seed, bavistin, herbicide, chlorpyriphos
etc.
Pre-learning required: Acquaintance with different tools used for field operations and their functions.
Introduction:
Vegetables are short duration crops. The field operations are specific and time bound. In order to raise a
healthy and disease free crop, one has to be very specific regarding preparation of field so that the sowing is
taken up timely. The fields where vegetables have to be cultivated should be well worked out to ensure their
better growth and development. The chemical changes and release of plant nutrients take place in the soil
and thus, it should be properly tilled from time to time. Soil preparation consists of drainage, ploughing,
disking, harrowing, changing and rolling. Most of the vegetable crops have small to medium sized seeds and
consequently, proper land preparation by making plots/beds is important. The optimum seed plots should
have mellow soils (smooth and soft) comprised of fine sized particles, free of clods, weeds and previous crop
residues. Such seed plots enable good contact between soil and seed surface which is required for uniform
water absorption and proper aeration for seed germination and further plant growth.

An adequate tillage is necessary to enable the soil to provide better growing conditions to the plants.
Tillage can be done by
Deep working implements like ploughs and spades
Surface working implements like hoes, khurpis, harrows etc.
Compacting implements like rollers, beams etc.
It should always be remembered that the vegetable plots should be continuously worked to keep them
clean, free from weeds and insects and to ensure aeration of the soil.
Manuring and watering are essential for the success of vegetable cultivation but it may be kept in mind that
without adequate soil tillage, even abundant application of manures and water will not be of much help.
Procedure for land preparation for raising vegetable crops
The first step is deep mouldboard ploughing. A field which is not under
cultivation should be ploughed to a depth of 30 cm or more e.g. a field
of native vegetation or pasture grasses must be ploughed deeply to
grow vegetables. Deep ploughing promotes complete decomposition of
plant material. If there is excessive plant residue in the field, then go
for deep ploughing in the fall season. This allows sufficient time for the Deep chisel plough works
decomposition of plant residue prior to spring planting. up to 20 cm depth
Source: www.tootoo.com
Deep ploughing or turning of the soil in the alternate years is sufficient in
the fields with continuous cropping unless a large amount of crop residue
has been ploughed/turned under.
Deep chisel point ploughing done in the off years can improve the
physical condition of soil by penetrating and breaking compact soil. This
is desirable to prevent the formation of a compact soil layer at the depth
Deep ploughing
of the plough blade otherwise it obstruct downward water percolation
and normal root development. Sowing of seed directly over chisel marks permits melons, pumpkin and
tomato roots to penetrate deeply into the soil profile.
It is important to avoid ploughing or disking in water saturated soils. To test the proper moisture condition
of the soil, compress the soil together in your hand and if the slice disintegrates readily then that indicates
the condition to take up land preparation. Therefore, it is important to drain the wet soils before taking
up land preparation operation. Taking up operations in wet soils leads to clod development. Clods do not
provide well pulverized seed bed.

After deep ploughing, disking in two directions should be done for which
tandem and/or offset harrows can be used efficiently. If the field has to be
furrow irrigated, make rough raised beds using bed lifters. Best height
of bed is determined by soil type, intended crop and irrigation method.
Raised beds 15-20 cm high ensure good drainage of excessive water,
early soil warming, rapid drying of soil surface, improved soil aeration
and less chances of soil borne diseases especially in case of heavy soils. Tandem harrow
Source: www.caseih.com
Mix farmyard manure or other composts in the field during this operation
for proper mixing in the soil.
Heavy soils often break up in clods and lumps with any type of harrow. By use of a heavy drag or roller,
the lumps/clods may be crushed with comparative ease. The main use of the drag or roller on heavy soils
is to crush the lumps, but on light soils both are often used to pack and smoothen the soil.
If soil moisture is insufficient for planting after bed preparation, pre-

plant irrigation is necessary to replenish moisture to field capacity. Once
the soil sufficiently dries, the rough beds should be reworked using a
rolling cultivator or a power rotovator. Do not bring soil to powder form.
Rotovator mellowing improves the soil structure by breaking up clods
and kill weed seedlings which may emerge as a result of the pre-plant
Bed roller
irrigation.
Source: www.landpride.com
Final seed bed preparation can be done with a bed roller or a sled type
shaper. It may be done manually by using spade or hand hoe etc. Seed beds are similar to the foundation
provided for a building. So, field preparation should be done carefully to harvest good crop. In all these
operations greater grower skill comes with experience and working through trials and errors.
Traditionally, the land preparation is done by using local plough along with leveller driven by the bullocks.
For raising vegetables at small scale, spade or any other local implements/tools can be used.
Provide proper drainage:

For providing proper drainage, furrows are made both vertical and
horizontal at regular intervals. Good drainage is essential to get success
in growing vegetables. Drainage not only removes the excess water but
also allows the soil to warm up early in the spring, ensures proper aeration
and thus favouring proper root growth and development of plants. It also
ensures early harvest and more remuneration to the growers along with
Drainage-irrigation
early planting of next crop. channel

Methods of seed sowing
Majority of the vegetables are grown by using seeds. The other plant materials used for propagation of
vegetable crops are bulb (onion), tuber (potato), crown/suckers (asparagus, globe artichoke), root cutting
(horse radish, globe artichoke) etc. Various methods of sowing seed/planting material are as under:
a) Broadcasting
b) Drilling
c) Dibbling
Procedure for direct sowing of different vegetable crops

The direct seeded crops are grown on flat beds, raised beds or ridges.
Prepare raised beds or ridges to a height of 15-20 cm.
Separate two beds/ridges by making furrow of 30-45 cm width for providing irrigation.
Leafy vegetables like spinach, mustard, amaranth, coriander, fenugreek etc. are sown by broadcasting the
seeds. However, the crops sown in the rows grow better than the ones broadcasted.
Growing of vegetables in rows is advantageous for taking up intercultural operations like hoeing-cum-
weeding, fertilizer application, and irrigation along with easy harvesting.
Apply fertilizers in the rows by mixing it thoroughly with the soil. The seeds should not come in direct
contact with fertilizers.
Treat the seed with fungicide(s) before taking up sowing to minimise the incidence of seed borne
diseases.
Sow the seeds of garden pea, French bean, okra, beet leaf, spinach, cluster bean and cow pea etc. directly
in the rows.
Pre-soaking of seeds of pea, French bean and okra in water for overnight before sowing gives better
germination. Discard the seeds which float on water surface.
Sowing of seeds of root vegetables is generally done on ridges but sometimes on flat beds also. Mix seeds
of root vegetables or any small seeded vegetables with fine sand to regulate their sowing.
Pre-germinated seeds of cucurbits also enhance better crop stand.
Mechanical methods of sowing

Most of the commercial vegetable growers use machine planter to sow the seeds.

Machines do the sowing operations much better and more rapidly than
hand sowing.
The common seed drills open the furrows, drop the seeds and cover it
simultaneously i.e. in a single operation.
These drills can be regulated to sow at various rates and at desired

depth. Seed drill
By regulating the seed rate through mechanical methods, thinning can be

reduced to the minimum.
Manual method of sowing

Seed sowing by hand is commonly practised in home gardens as well as
when the quantity of seed to be sown is less.
A garden line or marker should be used to provide straight row furrows

to do hand sowing.
The furrows are made with the rake or with the corner of an ordinary hoe Manual seed sowing
Source: www.flickr.com
or with a heart shaped hoe attached with plough or teeth of a wheel hoe.
The seed should be distributed uniformly in the furrow.
The seeds should be covered immediately with the soil by trampling with the help of back of a hoe to
prevent loss of soil moisture.

Exercise 2.1:
Prepare small area for raising vegetable crops. Keeping in mind the principles of establishing a kitchen
garden, take up manual sowing at proper spacing and depth of any direct seeded vegetable crops. Write the
steps in your practical note book as per data sheet.
Data sheet
Name of the crop
Season
Aspect of the garden
Slope of the garden
Date of pre-sown irrigation, if needed
Plot size
Size of drainage channel
Tools/Implements used
Date of sowing
Method of sowing (Flat bed/raised bed)
Seed rate
Seed treatment (mention the fungicide and rate)
Fertilizers used and quantity applied
Spacing
Weedicide applied and its rate
Any other operation
State your experience

Practical-3
Preparation of Nursery Beds for
Raising Vegetable Seedlings
Exercise 3.1: Preparation of nursery beds for raising healthy seedlings of different vegetable crops
Objective:
To impart knowledge of innovative nursery raising technique for different vegetable crops for raising
quality and disease free seedlings.

Importance of nursery raising in vegetable crops.
Selection of site for nursery raising.
Method for preparation of nursery bed.
different tools for land preparation, farmyard manure, fertilizers, seeds of vegetable crop, bavistin etc.
Pre-learning required: Innovative nursery raising techniques in vegetable crops.
Introduction:
As we have discussed in Practical 2 that vegetable crops are propagated either through seeds or vegetative
plant parts. Vegetable crops propagated through seeds are either directly seeded or are transplanted in the
field by raising the seedlings in the nursery beds. A nursery could be considered as a location where plants are
cared for during the early stages of growth by providing optimum conditions for germination and subsequent
growth until they become strong enough for planting in the open field conditions. The seeds of solanaceous
vegetables, cole crops, onion etc. are first sown in the nursery.
Advantages of nursery raising in vegetable production

It is very easy and convenient to look after the young tender seedlings growing in a small but compact area
of a nursery.

Favourable conditions of growth can be provided easily to the growing seedlings in a nursery.
It eliminates the problem of seed emergence in heavy soils.
It provides temporary protection from extreme weather conditions.
Timely and easy management of pests and diseases in short growing period of 4-5 weeks.
Weed control is easy in a small compact area.
There is economy of land and more time is available for the preparation of land where transplanting is to
be done.
Uniform crop can be harvested if the crop is raised through nursery sown seedlings.
Optimal use of expensive hybrid seeds and economization of the seed by sowing in nursery beds.
Sowing seeds in the nursery bed and then transplanting into the main field help in eliminating a part of the
unfavourable weather conditions and also helps in getting early crop by adjusting suitable date of planting
and there by securing a higher price for the produce.
Factors to be taken into consideration for raising nursery
Location of the nursery:
Nursery should be situated near the main field for transplanting.
Nursery area should receive sunlight right from morning till evening i.e. south-west aspect is most suitable
as this aspect is very sunny.
Area must be free from water stagnation i.e. proper drainage must be provided.
Area should be well protected from stray animals and strong winds.
The area should be near the water source for continuous supply of good quality water.
Soil
Soil should have good organic matter.
Soil texture should be neither too coarse nor too fine.
Soil should be sufficiently porous and adequately aerated.
It should have a fair degree of water holding capacity.
Soil pH of nursery bed should be in the range of 6 to 7.
Acidic and alkaline soils are not suitable for raising nursery rather, neutral soils are suitable.
Soil should normally be rich in all essential nutrient elements. Preferably soil testing of nursery area
should be done so as to mix additional nutrients accordingly for improving its soil fertility status.

Procedure for nursery bed preparation:
The soil of the nursery area should be fine and fertile with good water holding capacity. For the preparation
of beds, the field should be ploughed and levelled well. Soil should be worked thoroughtly to obtain a fine
textured soil free of clods and debris.
Prepare raised beds to facilitate proper drainage of excess water. The level of the bed surface should be
made little slanting on the two sides.
The length of nursery bed should be 3-5 m but it can be increased or decreased according to the availability
of land and requirement of plants but the breadth of the beds should not be more than 1.00 -1.2 m and the
beds should be 15-20 cm raised from the ground surface.
The standard size of nursery bed is 3m 1m 15 cm.
A space of 30-45 cm should be left between two beds. This space can be
utilized to perform intercultural operations such as weeding, disease and
insect-pest management and also for draining out the excess rain water
from the nursery beds.
Add 20-25 kg well rotten farmyard manure in each standard size

nursery bed along with 200g single super phosphate and 15-20 g each
of fungicides and insecticides such as mancozeb and dusts like methyl
parathion.
The number of nursery beds depends on the particular crop, season and
growing area of crop for transplanting. Model nursery
The beds should be prepared in the east and west direction and lines/
rows for sowing of seeds should be made from north to south direction on the beds.
Seed Sowing in nursery bed

Treat the seed with fungicides like bavistin or thiram or captan @ 3g/kg of seed to check the infection of
soil borne diseases.
Make rows at a spacing of 5 cm.
Sow the seeds at 1 cm depth. The general rule for sowing depth is 2-3 times of the thickness of seed.
Mix a little of sand in the seed for uniform distribution in the rows and cover it with soil or farmyard
manure.
Avoid broadcasting seeds in the nursery-bed. Thick sowing or sowing with broad casting also leads to
increase in an incidence of damping off disease.

If seeds are sown too deep, nutrient reserves will be exhausted before the plant emerges or emerging plants
will be weak or liable to die. If sown too shallow, then it is likely to be eaten by birds or washed away by
the splash of rains or irrigation water.
Table: Quantity of seed and nursery area required for raising seedlings for one hectare area
Crop Seed rate (g/ha) Nursery area required (m2)
Tomato (hybrid) 150-200 75-100
Tomato (op) 250-300 100-125
Brinjal 300 150
Chillies 500-600 75-100
Bell pepper 400-500 100-150
Early cauliflower 700 150-200
Mid and late cauliflower 400-500 150-200
Cabbage 400-500 100-150
Onion 8000-10000 500
Use of mulch
After sowing, cover the seed bed with a layer of dry grass.
Apply water over the grass so that seed does not come up on the surface of the bed.
Mulching maintains the soil moisture and temperature for seed germination.
It protects the growing seeds/seedlings from direct sunlight and rain drops.
It protects seeds against bird damage
Removal of mulch
Due attention is given to remove the covered mulch from the seedbed.
After three days of sowing, observe the seed beds daily.
As and when the white thread like structure is seen above the ground, remove the mulch carefully to avoid
any damage to emerging plumules.
Use of shading nets or polysheets

After seed germination or during the seedling growth, if there is very high temperature (> 30 C), cover

the nursery bed with 50% or 60% shading nets (green or green + black coloured) about 60 - 90 cm above
ground by providing suitable support.
During winter season, cover the nursery bed over night with polythene sheet about 60-90 cm above ground
by providing suitable support. Remove the sheet in the morning before the temperature rises. This technique
protects young seedlings from severe winter frost or low temperature injury.
Also during rains, cover the nursery bed with polysheet by providing proper support.
Watering
Provide light irrigation to the nursery beds with rose can till the seeds germinate.
During summers, irrigate the beds twice in a day i.e. both morning and evening.
During winters, irrigation once in a day is sufficient.
Keep beds moist but not wet otherwise damping-off of seedling may appear.
Excess rainwater or irrigated water should be drained out from the nursery bed otherwise plants may die
due to excess of water.
Watering in the beds depends upon the weather condition. If temperature is high, irrigation is applied
whereas irrigation is not needed during rainy days.
Thinning
It is an important operation to remove weak, unhealthy, diseased, insect-pest damaged and densely growing
plants from the nursery beds keeping distance of about 0.5 to 1.0 cm from plant to plant.
The thinning facilitates balanced light and air to each and every plant. It also helps in monitoring the
disease and insect pest infestation.
Interculture and weed control

Timely weeding in nursery is very important to get healthy seedlings. If there are some weeds in the seed
bed, remove them manually either by hand or by hand hoe (thin forked Khurpi).
Pre emergence herbicides can also be sprayed soon after the seed is sown to control the weeds. Stomp @
3 ml/litre of water should be sprayed on the nursery beds after the seed sowing and covering with mixture
of farmyard manure, soil and sand.
For good quality seedlings, spray urea @ 0.3 per cent when the plants are 8-10 cm tall.
Plant protection
Adoption of plant protection measures in the nursery against the incidence of insect pest and diseases is
very important task to get the healthy seedlings.

Damping off is a very serious disease affecting seedlings in the nursery. Timely care for controlling diseases
and insect-pests is essential.
Treat the seed with bavistin or thiram or captan @ 2.5g/kg of seed.
If the disease appears after the seed emergence, drench the nursery beds with 0.1% solution of brassicol or
0.7% captan or thiram after germination.
It will be better to remove and dispose off the affected seedlings from the beds to avoid further spread of
pests and diseases.
Hardening of the plants in the nursery

Withhold irrigation in the nursery beds 4-5 days before the date of transplanting but on the day of
transplanting, first apply water to the nursery beds and then take out the plants for transplanting.
Hardening should be gradual to prevent or check the growth.
Warm season crops like tomato, brinjal and chillies cannot withstand severe hardening.
Hardened plants withstand unfavourable weather conditions like hot day winds or low temperature more
efficiently than non-hardened seedlings.
Transplanting
After 4-6 weeks of sowing, the plants become 10-15 cm tall and are ready for transplanting.
Select healthy plants for transplanting and always transplant in the afternoon.
Before transplanting, the seedlings should be dipped in a solution of 0.25 per cent mancozeb and 0.05 per
cent carbendazim.
Fix the plants well in the open field and water them daily till they establish well.
Exercise
3.1 Prepare nursery beds and raise the seedlings of tomato during December-January by protecting them
from severe frost.
3.2 Raise seedlings of cauliflower and onion in the respective periods of growing by preparing nursery
beds.

Practical-4
Visit to Local Vegetable Nursery and Acquaintance
with Different Nursery Management Practices
Exercise 4.1: Visit to a local vegetable nursery and acquaintance with nursery management practices
Objective:
Imparting knowledge of innovative nursery raising and management practices by visiting a local nursery.

Importance of quality nursery in vegetable crops.
Features of model vegetable nursery.
Methods of selection of quality planting material, packaging and transportation.
Handouts/material/equipments & tools required: Paper sheet and pen to note down the instructions/
information.
Pre-learning required: Nursery raising techniques in vegetable crops.
Introduction:
Nursery seedlings of vegetable crops are produced by a number of government nurseries including SAUs and
ICAR Institutes as well as progressive growers. With awareness among people regarding benefits of eating
vegetables, the consumption of vegetables has increased manifold, and thus the demand for quality seed and
seedlings has increased manifold throughout the country in the recent past to produce quality vegetables.
However, the biggest problem is that the majority of farmers procure planting material from unreliable sources
which may at times cause great loss. Availability of quality nursery has a great scope for enhancing the production
and profitability of vegetable crops in the country as non-availability of quality planting material may lead
to complete failure, reduction in the quality of vegetable produce, low yield, fluctuations in production etc.
Nursery management is a technical and skill oriented job which require proper attention at different stages for
the production of quality seedlings. It needs lot of planning, expertise and efficient management. Errors done

during raising a nursery cannot be rectified at later stages which also reduce the returns along with wastage
of time and energy. Therefore, technical knowledge and careful planning are pre-requisite for a farmer before
adopting nursery raising of vegetables as an entrepreneur. Provision of certain basic pre-requisites must be
done for the establishment of a nursery on modern lines. Therefore, to get knowledge about scientific raising
of vegetable nursery, it is important to get some training from a reliable source. Also, one should visit some
public sector vegetable nurseries or the nurseries raised by progressive growers in the nearby areas to get a
practical exposure along with acquaintance with the experience of commercial nursery growers which can
motivate youth to take up nursery raising as an entrepreneur in future.
Important attributes of quality planting material:

Nursery plants should be true to type and should be raised from healthy, disease free and quality seed
procured from a reliable source.
Nursery seedlings should attain an appropriate height of 12-15 cm which is most suitable for transplanting
with minimum mortality rate.
Nursery plants should be healthy and free from diseases and insect-pests (thoroughly check the lower side
of leaves).
Before uprooting the seedlings, it is essential to ensure that the seedlings have been properly hardened.
Root system of nursery seedlings should be well developed and there should be no damage while uprooting
the plants from nursery. So, apply irrigation 2-3 hours before uprooting the seedlings.
Rigorous inspection of nursery plants before sale to ensure the supply of only healthy and disease free
plants to the growers.
Selection of planting material
While selecting quality planting material, the following points should be taken into consideration:
An easy technique to identify the best quality planting material is that a particular variety has distinct
uniform leaf characteristics. Any variation observed among the seedlings can be adjudged as off-type or
poor quality planting material. Always discard such material.
Select healthy, stocky and medium-sized seedlings with vigorous root system. The material should be free
from insect-pests and diseases and should never be over aged.
After uprooting the seedlings, provide soil ball to cover the roots and wrap it with any material like
polythene or net to keep the soil ball intact. Keep soil ball moist by sprinkling water on it.
Keep plants in containers in a way that the plant and root system remains intact.

Packaging:
Packaging should be strong enough to withstand handling and shipment.
Planting material should be packaged in a filling compound, in a manner to minimize desiccation,
movement, and damage during transport, and to allow adequate ventilation.
Seedlings should not be enclosed in airtight containers.
Transportation
Generally, healthy seedlings should be transported.
It should be the consignors responsibility to ensure that adequate advance arrangements are made to care
for the seedlings until the consignee takes them into his charge.
All possible precautions should be taken in advance to ensure that shipment containers are not exposed to
desiccating conditions, and that they are not left exposed to the sun, extreme heat, or freezing conditions
(temperatures).
Plants should be stored in such a manner that they have adequate ventilation.
The estimated time of arrival of the plant specimen should be notified in advance to the consignee.
Components of model nursery:
In business, reputation matters a lot and a nursery man can earn good reputation if he meets out the demand
of stakeholders without any fail. The following points should be taken into consideration before establishing
a model nursery.
1. Technical knowledge:
The knowledge on nursery management before establishing a nursery is pre- requisite for its success. Nursery
management is highly skilled and technical job, which requires proper attention and expertise. Therefore,
a person who wishes to establish a nursery must have technical knowledge on every aspect of the nursery
production.
2. Layout of model nursery:
Layout is the plan map containing arrangement of different features i.e. which thing should be at which place
of a nursery such as roads, paths, buildings, beds, irrigation channels, compost pit etc. It is prepared for
effective utilization of inputs in a systematic manner so that there is minimum wastage of inputs, time and
energy. A location specific model should be designed for nursery establishment as per requirements. Certain
important components should be taken into consideration and provision should be made for these during
planning and layout of nurseries, which are as follows:

(i) Fencing:
Prior to the establishment of a nursery, a good fence with barbed wire must be erected all around the nursery
to prevent damage due to stray animals and thieves. The fence could be further strengthened by planting a
hedge of thorny bushes like Duranta (Neel kanti).
(ii) Roads and paths:
A proper planning for roads and paths inside the nursery will not only add beauty, but also make the nursery
operations easy and economical. There should not be wastage of land by unnecessarily laying out of paths
and roads.
(iii) Irrigation system:
Nursery plants require proper supply of water for irrigation. Hence, provision for assured irrigation facilities
must be made well in advance to obtain success in the production of seedlings. In areas with low water
table and frequent power failures, water storage tanks/ rain water harvesting tanks should be constructed to
provide life saving irrigation to the nursery plants.
(iv) Office cum store:
An office-cum-store is needed for effective management of the nursery. The office building may be
constructed in a place which offers better supervision and serve as reception counter for customers visiting
the nursery. A store room of suitable size is required for storing tools and implements, packaging material,
labels, pesticides, fertilizers etc. There should be provision for sale counter also.
(v) Nursery seed beds:
In a nursery, this component is essential to raise the seedlings. These are to be laid out near the water source
as frequent irrigations are needed. The beds should be raised 15 cm from the ground level to ensure good
drainage. These should be located in an open place which receives sufficient sunlight. Beds of 1-meter width
and of any convenient length are to be made. A working space of 30-45cm between the beds is necessary.
This facilitates ease in sowing of seeds, weeding, watering, spraying and lifting of seedlings.
(vi) Propagation structures:
There should be adequate provision for modern propagation structures like poly houses, net houses, low
poly tunnels etc. These structures provide optimum conditions to raise off-season nursery such as seed
germination, seedling development and hardening of plants before transplanting them in the field.

(vii) Use of soil less mixture and pro-trays for raising seedlings:
For better success of nursery plants and to optimize the high cost of hybrid seeds, soil less media comprising
of cocopeat, vermiculite and horticultural perlite can be used as root medium for raising the nursery. These
ingredients are mixed in 3:1:1 ratio before filling in the multi-celled plastic plug-trays or pro-trays. The size
of the cells depend upon the kind of the crop to be sown in the nursery trays
Plastic trays with 187 cells and 1.5 inch depth are good for tomato, brinjal, cucumber and musk melon.
Trays with 345 cells of 1 inch depth are good for small seeded crops like cabbage, cauliflower, lettuce and
capsicum
Small polytubes are also used for raising plants of different cucurbits for off-season cultivation. These
polytubes are filled with mixture of fertile soil, well rotten farm yard manure, leaf mould, etc. in different
proportions. The filling mixture may be prepared well in advance by adding sufficient quantity of super
phosphate for better decomposition and solubilisation.
(viii) Packaging yard:
A packaging yard is used for packing the plant material before sale/dispatch to outstations. The workers sort
out the healthy seedlings and prepare the pack of seedlings carefully in the packaging yard. On the packed
bunch, description of the crop and its variety should be properly indicated. Packing yard should be located
near the sale counter.
(ix) Compost unit:
It is an important component of the nursery. A huge quantity of organic manure is required in the nursery for
the production of healthy planting material. Therefore, it is advisable to construct vermicompost pit, where
the weeds and waste material can be utilized for the production of organic manure at the nursery site itself.
The in house production of compost reduces the expenditure to be incurred on the purchase of manures.
3. Linkage:
Nursery production is a programme which requires proper planning and monitoring for obtaining quality
planting material and better returns. This can be performed by better coordination and linkages with the
experts in State Agricultural Universities (SAUs), State Department of Agriculture/Horticulture, reputed
nurserymen as well as concerned stakeholders.
4. Hi-tech interventions:
Hi-tech interventions like protected cultivation, micro-propagation, micro-irrigation, fertigation, use of
growth regulators, organic farming, and automatic climatic controls measures etc. are used for efficient
utilization of inputs and increasing the production efficiency.

5. Marketing management:
The commercialization of nursery production is possible with efficient and organized marketing. This can
be promoted by encouraging participation in extension activities of SAUs and NGOs, Agri-fest, kisan mela,
seminars and other market linkage activities.
Exercise 4.1: Visit a commercial vegetable nursery in a nearby area. Study different components of
nursery and write your experiences with respect to the following points:
1. Layout of the nursery
2. Strengths of the nursery
3. Weaknesses of the nursery
4. Suggestions/scope for improvement of features of the nursery
Procedure:
i) Plan a visit to the nearby commercial vegetable nurseries of progressive growers.
ii) Study all the components including infrastructure used for establishing the vegetable nursery.
iii) Observe the impact of different components on the effectiveness and efficiency of raising the nursery
seedlings.
iv) Inquire about the important vegetables including cultivars that have demand amongst the farmers.
v) Inquire about the different problems associated with nursery raising including insect-pests or diseases
infestation and their probable solution.
vi) The procedure used for lifting of seedlings from the nursery.
vii) Identification and sorting procedure used for maintaining the quality of planting material.
viii) The techniques or material used for packaging the nursery seedlings and further transportation.
ix) Economic feasibility of vegetable nursery raising by taking the opinion of vegetable nursery grower.
Precautions:
i) Maintain the proper discipline during the visit.
ii) Do not pluck/uproot the seedlings or interfere in between the operations being carried out by the
workers.
iii) Dont argue on unnecessary point with the nursery growers.
iv) Do not tress pass the nursery beds.

Practical-5
Identification of Important Vegetable Crops at Different

Growth Stages on the Basis of Different Morphological Traits
Exercise
5.1 Identification of solanaceous, leafy, leguminous, root, bulb, cole and cucurbitaceous vegetable crops by
visiting vegetable gardens in different seasons.
5.2 Identification of seedlings of different vegetable crops in the nursery.
Objective:
Imparting knowledge for the identification of vegetable crops at different plant growth stages on the basis
of morphological characters.

To know the major characteristic features of different vegetable crops for their easy identification.
Pre-learning required: Names of different vegetable crops and knowledge about classification of vegetable
crops.
Handouts/material /equipments & tools required: Forceps, hand lens, paper sheet, paper and pen to note
down the instructions and pictures of different vegetables.
Introduction:
Vegetables are the products of herbaceous plants which are annuals, biennial and perennials (mostly annual)
whose plant parts such as fruits, leaves, roots, stems, petiole, flower etc. are used for culinary purposes or
consumed as raw. As discussed in Practical 1 that it is important to identify different vegetable crop plants
at different growth stages. The vegetable plants differ with respect to each other in their morphological
characters. Keen and frequent observations on vegetative and reproductive parts of the plants help in easy
and clear identification. It is essential to know the different parts of the plants before undertaking the

identification. The knowledge of different plant parts serve as the foundation for identifying the vegetable
crop plants at different growth stages. In this practical you will learn how to identify a vegetable keeping
in mind their characteristic morphological features. The important distinguishing characters of important
vegetable crops have been discussed here under which may help the students in distinguishing them even at
early stages of their growth. It takes time and exposure to learn to identify vegetable plants. There are few
ways of identifying the real plant. Frequent visits and your interest shall enable you to identify most of the
vegetable plants. Take the pictures of common vegetable plants along with you while visiting a vegetable
garden to identify various vegetable plants.
Exercise 5.1: Identification of solanaceous, leafy, leguminous, root, bulb, cole and cucurbitaceous
vegetable crops by visiting vegetable gardens in different seasons
Material Required: Plant samples of different vegetable crops
Procedure:
Step 1. Critically observe the morphological characteristics of the specimen. To identify plants in garden,
look for morphological features such as size, shape and color of the leaves as well as unusual characteristics
like aroma or hair.
i) Root system:
Adventitious
Tap root system.
ii) Stem characteristics:
Hollow or pithy
Number and length of internodes
Branched or single stem
Smooth or ridged
Leaf arrangement on the stem- alternate or paired
Presence or absence of any specific characters like tendrils, spines etc.
iii) Leaf characteristics: Identify vegetables by their leaves. Vegetables with large and succulent leaves
that emerge directly from the ground and are eaten as greens include lettuce, cabbage, kale and spinach.
Fruiting vegetables, such as tomatoes, peppers, eggplant and melons, produce clusters of leaves on the

stems. Root vegetables usually have straight and vertical leaves. Vegetables of the cole group, such as
cabbage and cauliflower, produce leaves close to the ground followed by a single head/curd developing
in the center of the plant. Broccoli produces multiple heads.
Shape of leaf- long narrow or ovate or lanceolate
Presence or absence of pubescenc
Type of leaf simple or compound leaf, petiolated or sessile
Presence or absence of leaf sheath
Leaf margins: serrated or smooth
Texture of leaf- smooth or rough.
iv) Inflorescence: Fruiting vegetables such as melons, squash, beans, tomatoes, eggplants and peppers
produce flowers followed by fruits.
Colour of flowers
Type of inflorescence.
v) Economic part
Colour
Size
Shape
Step 2. Draw the sketch of each plant.
Step 3. Record the observations with respect to root, stem, leaf, inflorescence and fruit characteristics in the
data sheet.
Step 4. Identify the vegetable crop on the basis of morphological characters discussed as under.

Identification characteristics of different vegetable crops
Solanaceous vegetables
Tomato (Solanum lycopersicum)
Examine the stems of the plant. They have short, fine, white hair on them i.e.
slightly fuzzy. Observe the growth habit of plants which may be determinate
or indeterminate. Indeterminate type bears inflorescence cluster at every third
internode.
Notice the leaves on the tomato plant. Tomato bears compound leaves with
multiple leaflets (5-9) growing along a common stem (called rachis). Leaves are
Tomato
green, hairy, serrated/oval/pointed and have visible veins.
Sniff your fingers after touching a tomato plant leaf. Tomato leaves have a pungent odour that remain on
the skin.
Observe the flowers on the plant. Tomato flowers are bright yellow with pointed petals.
Notice the fruits growing on the plant. After pollination, a flower of tomato grows as a single small, round,
green fruit. Colour of the fruit changes with the onset of maturity.
Cut open the fruit you will see the locules filled with jelly like substance containing seeds.
Brinjal (Solanum melongena)
See the stem of the plants. They are branched, erect, have fine hair and some
varieties may have spines.
Notice the leaves which are usually large, lobed, ovate, thin and relatively hairy
on the under surface. Leaves also bear sharp spines. Petiole is about one fourth
as long as the leaf blade. Brinjal
Observe the flowers of the plant. Flowers are violet in colour, borne solitary and forms cluster of two or
more in lateral cymes. Flowers are deeply lobed with toothed calyx. Calyx is five lobed and covers the
base of the fruit on enlargement. Fruit is berry with numerous seeds.
Bell pepper (Capsicum annuum)
Observe the plants. They have straight main stem which bear secondary
branches forming V. Flowers are white in colour and star shaped. Fruits
are juiceless berries which vary in shape and size.
Observe the shape of the peppers. A standard bell pepper form blocky Bell pepper

fruits in shape with three or four lobes at the bottom of the fruit. Skin of fruit (pericarp) is thick and glossy
in appearance.
Check color of the fruits. Bell peppers are usually green in colour and change color to red, orange or
yellow on maturity.
Potato (Solanum tuberosum)
The potato plant is leafy, herbaceous and spreading type. The leaves are
compound with 7-15 leaflets.
Study the flower of the potato. Potato flowers are star-shaped, white, lavender,
pink or light blue with yellow centers and borne in clusters.
Potato plant
Look at the fruits of the potato plant. The fruits are like small green tomatoes,
about an inch in diameter and contain several hundred seeds.
Dig out the potato plant, you will see tubers growing underground which are round to oval in shape and in
general light brown in colour.
Cucurbits:
Cucumber (Cucumis sativus)
Observe the growth habit of the plant in question. Summer and winter squash
plants grow very fast in the early days of summer while cucumber plants take a
few days more to grow.
Cucumber plants along with its leaves are usually smaller than squash plants
and the stems are not as thick as squash plant.
A cucumber vines grow vertically with the help of strong tendrils that make grip
Cucumber
with staking material and provide upward growth.
Cucumber leaves are triangular in shape with pointed lobes. The leaves are large, dark green and have a
slightly rough texture.
See the stem of cucumber, it is delicate and has tender spines.
Cucumber bears male and female flowers separately on the same plant (monoecious flowers). Flowers are
small and yellowish coloured. Cucumbers usually form long thin fruits.
Bitter gourd (Momordica charantia)
Observe the growth habit of the plant. Plant vine may grow upto the height of 15 feet. The stems have
twining tendrils and are slender, green and hairy.

The leaves are green, hairy, alternate, deeply palmate and lobed with 5 coarsely
toothed lobes.
The flowers are monoecious and yellow in colour with 5 erect, egg-shaped
petals.
The fruits may be egg-shaped to oblong (10-20 cm long), green, tapering at the
ends and covered with blunt tubercles (swellings).
Bitter gourd
Taste the fruit. It is bitter in taste.
Bottle gourd: (Lagenaria siceraria)
Observe the plant habit. The bottle gourd is a vigorous, annual, running or
climbing vine with large leaves and lush in appearance. The vine is branched
and climb by means of tendrils along the stem. The foliage is covered with soft
hair and has a foul musky odour when crushed. Bottle gourd
Look at the leaves. The leaves are circular in overall shape with smooth margins,
a few of them may have broad lobes or undulating margins. Leaves have a velvety texture because of the
fine hair, especially on the undersurface.
Look at the flower of bottle gourd. The bottle gourd flowers are borne singly on the axils of the leaves,
the males on long peduncles and the females on short peduncles. The flowers are white and attractive with
spreading petals. The ovary is in the shape of the fruit. The anthers are borne on short filaments grouped
at the center of the flower.
It bears two types of fruits namely, long and round. The size of the fruit varies from 2 to 12 inches in
diameter and from 4 to 40 inches in length.
Summer squash:
The summer squash plant has bush type growth and no vine formation is there.
The plant has separate male and female flowers on the same plant. The female
flowers can be easily identified as they bear miniature fruit (ovary) at the base.
Flowers are showy and yellow in colour.
Summer squash
Feel the outside skin of summer squash fruit which is tender (not hard).
Look at the color of the squash. It looks bright green and have a shiny gloss.
Musk melon (Cucumis melo)

A muskmelon plant has trailing prostrate stems generally upto 10 m in length
and often forming large mats. Stems are viny, herbaceous, slender, angled in
cross-section, branched near the base and rough in texture with short stiff hair. Musk melon

Observe the leaves of the plants. Leaves are alternate more or less palmate, angled or shallowly 3-7 lobed
and covered with very short stiff hair (scabrous). Tendrils are unbranched and borne singly per node from
the base of the leaf petioles.
Flowers are axillary, monoecious, with 1 or more male flowers per node and single female flowers at few
nodes. Corolla is yellow and deeply 5-lobed, with petals fused at the base to form a shallow cup-like tube.
Male flowers have 3 separate stamens. Female flowers have an inferior ovary.
The fruits of the musk melon are oblong to round. Surfaces are net-veined or covered with minute stiff hair
and lack prickles. Immature fruits are green, but become mottled or striped with yellow or orange, or are
solid yellow or orange at maturity.
Water melon (Citrullus lunatus)
Watermelon grows on vines which usually sprawl across the ground in a sunny
location. At maturity, each vine is 10 to 15 feet in length and has tiny tendrils or
thread-like curling stems at leaf bases.
Look at the vines foliage and feel its texture. Watermelon leaves are light green
with silvery white tinge. The leaves are deeply lobed having three to five finger- Water melon
like lobes that have coarse rounded teeth.
The flowers are yellow and occur singly, with five united petals. Flowers appear on the young vines,
usually at the tips. Fruits are large in size, green, smooth and round.
Cut open a fruit. The flesh of a water melon fruit is easily recognizable both at mature and immature
stages. Mature or near ripening fruits have red flesh and black seeds while the flesh of young developing
fruits is pale green to white with small white seeds.
Root vegetables:
Carrot (Daucus carota)
Note the stem of the plant. The stem at its vegetative state is just above
ground and is greatly compressed as a result internodes are not visible. Carrots
The stem apex is slightly convex.
Observe the leaves. Leaves are dark green and shiny, the lowest being broadly linear-lanceolate toothed
leaflets. Leaf blades are two to three pinnate, the leaflets being repeatedly divided - pinnatifid. Leaves and
the basal rosette are alternate and compound.

Uproot the plant and observe the roots. The root length of most of the cultivars ranges between 10 to
25 cm. Roots are orange, yellow, red, purple and white - fleshed. Root shape of many carrot cultivars is
conical, but the extent of tapering varies as per cultivars.
Generally carrot flowers are perfect, small or white or occasionally greenish white or light yellow. Flowers
consist of five petals, five stamens and an entire calyx. Flowers usually open first at the periphery of the
primary umbel. The primary umbel is produced at the terminal end of the main floral stem.
Radish (Raphanus sativus)
The plant of the radish is erect, herbaceous that grow up to 40 inches.
Leaves are arranged in a rosette, with size ranging from 1015 cm in

small cultivars to up to 45 cm in large cultivars. Leaves have a lyrate
shape i.e. divided pinnately with an enlarged terminal lobe and smaller
Radish
lateral lobes.
Radishes make the swollen part of the roots which is edible. Roots are round to cylindrical with a color
ranging from white to red.
The white flowers are borne on a racemose inflorescence. The flower of the radish has four white petals
with rose, purple, or yellowish veins. The flower are usually bisexual with four sepals, four petals, six
stamens (2 outer shorter than the 4 inner ones i.e. tetradynamous), two carpels and superior ovary with
parietal placentation.
The fruit of the radish is a round pod-like structure called as siliqua.
Turnip (Brassica rapa)
The leaves grow directly from the above-ground shoulder of the root, with little
or no visible crown or neck. The edge of leaf blade has lobes. Leaves are light
to medium green, hairy or bristly and lyrate-pinnatifid.
Turnip root is mostly white-skinned apart from the upper portion which
protrudes above the ground and are purple, red, or greenish wherever sunlight Turnip
has fallen. This above-ground part develops from stem tissue, but is fused with
the root. The root is roughly conical to globular with interior white flesh.
Flowers are yellow in colour. Sepals are spreading with petals. Sex form is similar as that of radish.
Fruit bearing seed is called as siliqua which is 46.5 cm long with long tapering beak.

Cole vegetables:
Cauliflower (Brassica oleracea var. botrytis)
Look at the cauliflower plant. The stem/stalk varies from short to medium in
length. Leaves are produced close to the ground which are longer, narrower
and brighter green in color than cabbage and broccoli leaves. The leaf petiole
is long and broad that looks flat on the upper surface and is little raised on the Cauliflower
lower side.
The edible portion of cauliflower is called curd which is formed in the centre of the leaves. The inner
leaves curve inwards to cover the curd in mid and late group varieties and keep curd blanched (white).
Curd is white to creamish in colour and compact.
Cabbage (Brassica oleracea var. capitata):
Cabbages have very short stem joints and in some varieties the heads are
practically coreless. It grows rosette on a short stalk with the broad outer leaves
close to the ground and the wrapper leaves form the heads. The leaves have
wavy edges. Upper leaves are sessile while those on the base are much fleshier
and petiolated with lobules.
Cabbage
As the plant grows, the leaves increase in number and form a ball-shaped
head in the center of the plant.
The leaves of cabbages can range from smooth to crinkled, green to red. They are usually very broad and
cupped, with a network of veins that connect to a large central mid-vein.
Observe the head of the plant. The head of the cabbage plant is made up of several layers of overlapping
leaves. Head cabbage and head lettuce are similar in appearance, but cabbage leaves are usually more
tightly wrapped to form the head. The head is very solid. The cabbage heads are glossy light green in
colour. The red cabbage is purple in colour.
Flowers are yellow in colour, grouped in loose racemes.
Broccoli (Brassica oleracea var. italica)
Broccoli leaves have elongated petiole, somewhat round in shape. Leaves

are green grey in colour with very curly deep lobes. Broccoli leaves are also
broader than cauliflower leaves and have a lobe-like structure(s) at the base of
the leaf. Broccoli

It has succulent, loose, leafy edible stem, which support large and compact heads of thickly clustered
flower buds which are green in colour.
The main group of florets or head grows in the centre of the leaves. After the harvest of the main head,
shoots may arise from the stem which is called as spears.
Bulb crops:
Onion (Allium cepa):
Observe the leaves of the onion. Leaves arise from underground part of the stem. The leaves are bluish-
green and grow alternately in a flattened fan-shaped swathe.
Leaves are fleshy, hollow and cylindrical with one flattened side. The
base of each leaf is a flattened usually white sheath that grows out of
a basal disc.
From the underside of the disc, a bundle of fibrous roots extends to a Bulb plant Seed umbel
shallow depth into the soil. Onion
As the onion plant grows, food reserves begin to accumulate in the leaf bases and the bulb of the onion
swells.
Look at the inflorescence of the onion. Inflorescence of onion is called cyme. Each individual flower is
made up of six stamens, three carples, united with one pistil and six perianth segments. The pistil contains
three locules, each containing two ovules.
Onion bulbs are pungent when chopped and contain certain chemical substances which irritate the eyes.
At maturity, the foliage dries up and the outer layers of the bulb become dry and brittle.
Garlic (Allium sativum)
Observe the garlic plant. The leaves are long, narrow and flat like
grass. This plant has narrow foliage with long, narrow and flat grass
like leaves.
Taste the plant parts. All parts of this vegetable have a very strong
Garlic
taste and it is widely used for culinary purposes.
Look at the bulb of the plant. The bulb is of a compound nature, consisting of numerous cloves, which are
grouped together between the membraneous scales and enclosed within a whitish skin, which holds them
as in a sac.

Leafy vegetables:
Amaranthus (Amaranthus tricolor or Amaranthus bicolor)
Observe the plant of amaranthus. They are erect-growing plants.
Its stems are vigorous, cylindrical and fibrous. On maturity, stems becomes hollow
inside. The plant has the stripes on the stem and shades of green, red, pink, brown
or purple depending upon the variety.
Look at the leaves of the amaranthus plant. The leaves are stalked, compound, Amaranth
alternate, long or oval and green or dark red at the base and bright yellow, orange or
florescent pink at the top.
You will find tiny green, red or purple flowers clustered densely together, sometimes slightly drooping at
the head of the plant. The flowers last for a long time.
Fenugreek- Trigonella foenum-graecum (Common methi) and Trigonella corniculata (Kasuri methi)
Fenugreek is of two types viz., common methi and kasuri methi. The common
methi has quick growing upright plants whereas kasuri methi is slow growing and
remains in rosette condition.
Carefully observe the leaves they are alternate, trifoliate and lanceolate and leaflets
are shortly stalked blunt and oblong. Common methi
Leaves of common methi are light green in colour and that of kasuri methi are dark
green in colour.
Observe the flowers of the fenugreek. Flowers are sessile, solitary in the axils of the
leaves. Flowers of kasuri methi are yellow in colour and that of common methi are Kasuri methi
white or light violet.
Taste of the leaves is bitter with peculiar odour.
The pods of common methi are straight, long and slender with a prominent beak and that of kasuri methi
are sickle shaped.
Spinach (Spinacia oleracea)
Observe the plant of the spinach. It forms clumps of long-stemmed leaves that can
grow up to 12 inches long and 18 inches wide at maturity.
Look at the leaves of the spinach. The edible leaves are arranged in a rosette from Spinach beet

which a seed-stalk emerges. The leaves are alternate, simple, ovate to triangular-based with very variable
in size
Observe the flowers of the spinach. The flowers are inconspicuous, yellow-green, 3-4 mm diameter,
maturing into a small, hard, dry, lumpy fruit cluster 5-10 mm across containing several seeds.
Legume vegetables:
French bean (Phaseolus vulgaris)
Observe the plant of the French bean. It is erect or twine annual herb.
Look at the leaves of the plant. The leaves are trifoliate, compound. The edge
of the leaf blade is entire (has no teeth or lobes).
Study the flowers of French bean. Flowers white to violet-purple. Flowers

are bilaterally symmetrical. There are 5 petals and 5 sepals in the flower of French bean
French beans.
Look at the pods of the French beans. Pods are slender, 10-26 cm long, straight or slightly curved, the
surface may be glabrous or faintly pubescent with prominent beak.
Garden pea (Pisum sativum)
Observe the plant. Garden pea plant may be dwarf or vining/ tall types.
Stem of pea plant is round and hollow covered with a waxy bloom.
Observe the leaves of garden pea. The leaves are compound (made up of two or
more discrete leaflets). The edge of leaf blade has teeth. Leaves consist of one
or more pairs of opposite leaflets borne on petioles together with several pairs
of tendrils (which are essentially modified leaves) and a single or compound
terminal tendril.
Garden pea
Leaflets are broad and ovate with distinct ribs which may be slightly toothed or
entire.
The two (pseudo) stipules at the base of the leaf are also ovate but much larger than the leaflets.
In semi-leafless types, the leaflets are replaced by tendrils but the stipules are still present while in leafless
types the leaflets are also replaced by tendrils but the stipules are stunted.
Study the flower of the plant. Flower is white coloured which consists of five petals, five sepals, 10
stamens (9 fused in a staminal tube and 1 stamen is free), and one carpel, which develops into a pod. Petals
are separate.

Study the pods of the pea. Pods containing several seeds, flattened when young but becoming roundish at
later stages and are dehiscent along two sides.
Cowpea (Vigna unguiculata)
Observe the growth habit of the plant. Plants are herbaceous annual with
twining stems varying in erectness and bushiness.
Study the leaves of the plant. Leaves are alternate and trifoliolate. The
lateral leaflets are opposite and asymmetrical, while the central leaflet is
symmetrical and ovate.
Cow pea
Look at the flowers of the plant. Flowers are white, cream, yellow, mauve
or purple in colour.
Look at the pods of the cowpea. Pod is pendulous, smooth, 10-23 cm long with a thick decurved beak and
contains10- 15seeds.
Guar or cluster bean (Cyamopsis tetragonoloba)
Study the growth habit of the plant. Plant grows upright, reaching a
maximum height of up to 23 m. It has a main single stem with either
basal branching or fine branching along the stem.
Look at the leaves of the plant. Leaves are elongated oval in shape (5 to
10 cm length) and borne on alternate position. The leaves and stems are
mostly hairy. Cluster bean
Check the flowers of the plant. Clusters of flowers grow in the plant axil and are white to bluish in
colour.
Look at the pods of the cluster bean. The developing pods are rather flat and slim containing 5 to 12 small
oval seeds.
Okra (Abelmoschus esculentus)
Observe the growth habit of the plant. The plant is erect herb up to 2 m tall.
Stems are succulent with scattered stiff hair.
Observe the leaves. Leaves are about 50 cm wide and 35 cm long, deeply
lobed with toothed margins, hairy on both surfaces especially, on the nerves.
Each leaf is borne on a petiole.
Look at the flower of the okra. Flowers are showy, usually yellow with a dark Okra

red, purple or mauve centre, borne on a stout peduncle. Stamens (male parts) are united into a white,
hairless column up to 2.5 cm long. Stigma (female part) is dark purple. Both calyx (whorl of sepals) and
epicalyx (whorl of bracts) are present.
The fruits of okra are 620 cm long (at harvesting stage), roughly circular in cross-section with a pointed
end, usually 5-ribbed, borne at the leaf axils. Immature fruit is dark green or pale green.
Exercise 5.2: Identification of seedlings of different vegetable crops in the nursery
Procedure
Cole crops: The main difference in seedlings of different cole crops is observed in their leaf type. To
differentiate the members of cole group viz., cabbage, cauliflower, broccoli, knolkhol and Brussels sprout,
one should carefully observe the leaves. The distinguishing leaf characteristics are as under:
Cabbage has a more oval, smooth leaf, slightly serrated leaf edge and the leaf is not lobed at base.
Cauliflower has a more oblong leaf with finely serrated leaf edge.
Broccoli has a more oval leaf and the base of the leaf is definitely lobed. Also, broccoli has a pair of
stipules below main blade.
Knolkhol has distinctive pinnatified leaf edge.
Brussels sprout has a pronounced oval or oblong shape leaf with smooth edge and is lobed at base.
Solanaceous vegetables: In solanaceous vegetables,

the seedling leaves possess very clear cut distinctive
features:
Tomato has a compound leaflet, lobed edges,

older leaves contain glandular hair. Tomato Brinjal Chilli

Leaves of brinjal are triangular and oblong with a dull surface.
Pepper leaves are dark green, non-serrated edge, distinctly pointed leaf with waxy or glossy surface.
Exercise
5.1 Identify the vegetable plants growing in the vegetable garden on the basis of morphological characters
and record your observations in the data sheet.
5.2 Visit a vegetable nursery and identify the seedlings and record your observations in the data sheet.
5.3 Identify the following vegetable plants
1._________ 2. ________ 3. __________ 4. _________ 5. __________
5.4 Identify the seedlings
1._________ 2. ________ 3. __________ 4. _________ 5. __________

Data sheet (Exercise 5.1)
Flower/
Leaf characteristics
inflorescence Fruit characteristics
Crop (size, shape, colour, Stem characteristics
characteristics (size, shape, colour)
pubescence etc.)
(Colour, size, type)
Summer Season vegetables
Tomato
Brinjal
Okra
Chilli
Bell pepper
Cow pea
French bean
Winter season vegetables
Garden pea
Cauliflower
Cabbage
Broccoli
Spinach
Radish
Carrot
Turnip

Data sheet (Exercise 5.2)
Leaf characteristics (size, shape,

Crop Stem characteristics Other specific character
colour, pubescence etc.)

Practical-6
Identification of Seeds of Vegetable Crops
Exercise 6.1: Identification of seeds of different vegetable crops
Objective:
To impart knowledge of prominent characteristics to identify seeds of different vegetable crops.
Delivery schedule: 01 period.

Criteria to be adopted to identify the seeds easily.
Handouts/material/ equipments & tools required: Paper sheet and pen to note down the instructions,
seed samples of different vegetable crops, petri dishes, hand lens etc.
Pre-learning required: Knowledge about different vegetable crops.
Introduction:
For every one who is associated with vegetable cultivation, it is of utmost importance that one identifies
the seeds of different vegetable crops. For successful vegetable production, it is essential to maintain the
quality by removing the undesirable or seeds of other crops. There are many crops with great similarity in
their seed characters e.g. cole crops. For identification, the morphological characters such as shape, size,
colour, glossiness etc. are the parameters to be studied. Therefore, knowledge of prominent seed characters
is essential. Perfection in identification is attained by practice, interest and keen observation. Some of the
morphological characters which are useful in identification of seeds are as under:
Seed coat: The testa or outer covering of the seed is known as seed coat which may be hard, thick, thin,
papery or brittle and is developed from the integuments of the ovule.
Size: Seeds are identified as small, medium, or large (big or bold) e.g. seeds of cole crops are small and that
of okra are medium sized whereas French bean and pea has bold or large seeds.

Shape: The shape of different seeds varies to a great extent. The shape may be spherical, oval, elliptical, rod
like, flat, elongated, disc like, kidney shaped etc. This is a very important character in identification.
Surface: The surface of the seed may vary from smooth and glossy to dull or rough. There may be some
wrinkles, reticulate markings, coloured spots etc. The surface may also be covered with some out growths in
the form of spines, hooks etc. Presence of such marks on the surface makes the identification easy.
Colour: All parts of the spectrum may be represented in the colour of the seeds. The seed may be uniform in
colour or may be mottled, streaked or spotted. The colour may be white, brown, dark brown, reddish brown,
cream, amber, purple, yellow, tan, green, purple, black, brightly coloured or dull.
Hilum: It is a scar like structure where the seed breaks off from the funicle. Funicle is a short stalk which
attaches the seed to the pod. In legume vegetables, it may be small, circular, oblong, cleft or wedge shaped.
It is prominently visible in pea and bean seeds.
Some important morphological characteristics of seeds of different vegetable crops

1. Solanaceous crops:
a) Tomato: Seeds of tomato are yellowish

in colour, flat and kidney shaped. Round
with wavy flat body
b) Brinjal: Seeds are small flattened pale Tomato Brinjal Chilli

brown, kidney shape with leathery seed
coat.
c) Peppers: A rounded, flat, wavy seed that is paper thin, light vanilla coloured.
2. Cucurbitaceous crops:
a) Cucumber: Seeds of cucumber are whitish to pale tan

in colour, long skinny flat in shape with smooth outer
surface and tapering at both the ends.
b) Bitter gourd: Seeds of bitter gourd are golden brown

Summer Squash Cucumber
in colour, flat in shape and has indents on the surface,
one end has pointed edge and the other end is flat.
c) Bottle gourd: A long seed (7-20 mm), compressed with two flat facial ridges rather irregular and
rugose/wrinkled.

d) Muskmelon: A long skinny seed (5 mm long), covered with a sticky gelatinous coating with a smooth
light brown skin.
e) Pumpkin: A large seed with flat body, larger than a squash seed but otherwise very similar, uniform
tan coloured.
f) Watermelon: A long skinny seed with a shinning black coat.
g) Summer squash: Seeds are large with flat body with distinct edges. Uniform light tan in colour with
yellowish opening.
3. Root crops:
a) Carrot: A very fragrant seed, small

and thin, have rough skin, light brown
in colour. Mature seeds have one side
Carrot Radish Turnip
flattened with five longitudinal ribs
bearing bristly hair. The hair are usually removed by abrasion during milling and cleaning.
b) Radish: The seeds are oval-shaped, slightly flattened and reddish brown.
c) Turnip: Seeds are round in shape, blackish or reddish-brown in colour, 1.5-2 mm in diameter.
4. Cole crops:
a) Cauliflower: Seeds are small, round,

rose-coloured and very hard.
b) Cabbage: Seeds are brown to deep Cauliflower Cabbage Broccoli

red or black those are small and round
in shape. There is a small dent down the entire seed.
c) Broccoli: Perfectly round, hard and dark brown to reddish in colour.
5. Bulb crop i.e. Onion: Small and very black in colour, embryo is endospermic and
crescent shaped.
6. Leafy vegetables: Onion
a) Amaranthus: Seeds of amaranth are very small (1-1.5 mm in diameter), spherical, lenticular, shiny,
white, yellow, gold red, pink or black depending upon the variety of the plant.
b) Fenugreek: Seeds are brownish in colour, small and stony, oblong, rhomboidal, with a deep furrow
dividing them into two unequal lobes. Fenugreek seeds have a strong aroma and bitter taste.
c) Spinach: Seeds are straw colored. Seed shape varies from round, smooth to prickly pointed.

7. Legume vegetables:
a) Garden pea: Seeds of garden pea are dicotyledonous. They

are greenish, whitish or yellowish in colour depending upon
the variety. They may be round, dimpled and wrinkled in
shape. Garden Pea French bean
b) French bean: Seeds are more or less kidney shaped,
elongated or nearly globular or somewhat compressed; white, brown, red, purple blackish or mottled
in appearance.
c) Cowpea: Seeds are variable in size and shape, square to oblong and variously coloured, including
white, brown, maroon, cream and green.
d) Guar or cluster bean: Mature seeds are white or grey.
8. Okra: Spherical or ovoid seeds bearing minute warts in concentric rows.
9. Lettuce: Small seed with a pungent odour, long and very thin with a uniform blackish Okra
colour.
Exercise 5.1: Identify the given samples of seeds on the basis of their morphological characters and
record your observations on the data sheet
Material required: Seed samples, petri plates, hand lens
Methodology:
1. Spread the seeds of different vegetable crops on a glass petri plate and observe them with lens.
2. Note size, shape, colour, surface and other identification marks particularly the location of the hilum,
wrinkles, spots etc. on the seed surface.
3. Make sketches of all types of seeds.
4. Record your observations in the data sheet.

Data sheet
Any other specific
Crop Size Shape Surface Colour Lustre
character
Tomato
Chilli
Brinjal
Garden pea
French bean
Okra
Radish
Turnip
Carrot
Cauliflower
Cabbage
Broccoli

Practical-7
Calculation of Seed Requirement for
Important Vegetable Crops
Exercise 7.1: Calculation of quantity of seed required for sowing French bean, okra and turnip in
1000 m2 area
Objective:
To calculate the quantity of seed required for sowing a unit area for different vegetable crops.

To illustrate the method to work out the quantity of seed for an unit area.
Handouts/material /equipments required: Paper sheet and pen to note down the steps etc.
Pre-learning required: Recommended spacing to raise a particular vegetable crop, germination percentage,
seed purity and test weight.
Introduction:
Seed is the most important component of vegetable production. Quality seed determines the success of
cultivating a healthy and economic crop. Good quality seed should have following characteristics:
Genetic purity: The seed should be genetically pure and true to the type. Therefore, always procure seed
from a reliable source as it is the most costly input.
Physical purity: The seed should be free from the mixture of other crops, weed seeds, chaff, stones, soil
particle etc. The inert material affects the seed quality by influencing the seed requirement and germination
percentage.
Uniformity in seed shape, size and colour: These characters like seed size and shape affect the viability
and germination percentage of the crop. In general, undersized seeds are either immature or diseased and
further on sowing give weak plants.

Seed maturity: Always harvest seed from fully mature crop as seeds from premature crop are poor in
quality.
Seed boldness: Many aspects are taken into consideration with respect to seed boldness. The seed should
not be damaged by insects or during threshing. Dull spots on the seed surface indicate disease or insect
infestation. Ruptured or broken seeds are easily attacked by soil borne diseases.
Age of seed: Seed should be fresh and not very old as the old seed lose their viability and germination ability.
Old seeds are comparatively dull than fresh seeds.
Germination ability: This is the most important characteristic with regard to the seed quality. The seed rate
is decided on the basis of its germination percentage. The seed with high seed germination percentage are
better for sowing.
Seed viability: It is essential to know about the seed viability as the seed may loose viability on exposure to
high temperature and humidity in storage or due to some disease or insect attack. If embryo is damaged then
the viability of the seed is lost.
Steps to be taken into consideration for calculating the quantity of seed required for sowing a
unit area
The following information is given on the seed pack of any crop and its variety
1. Germination percentage.
2. Seed purity in percentage.
3. Test weight: It is the weight of 1000 seeds in grams.
4. Date of seed packing: It is very important to see this information as older the seed, lesser is the seed
viability.
It is essential to test the germination percentage along with seed purity and test weight to work out the
quantity of seed.
Calculating physical purity of seed

(Weight of pure seeds only)
Purity percentage = 100
(Total weight of seed sample)

e.g. If total weight of sample = 100g
Weight of seeds of the crop = 95 g
Weight of weed seeds =2g
Weight of straw/chaff =2g
Weight of other material =1g
Then, its purity percentage = 95 %
To work out germination percentage of a seed sample: Take a petri dish and fix filter paper at the base
of it. Moist it with water in a way that water does not stand on a filter paper. Put 10-20 seeds depending on
the size of seeds on the filter paper in the petri-plate. Cover the petri plate with its lid and keep it in the seed
germinator at 20-25C. Always keep the filter paper in the petri plate moist by adding little of water as and
when required. After one week, take out the petri dish and observe the seed germination. Calculate the seed
germination percentage by using following formula;
(Number of seeds with normal germination)

Germination percentage = 100
(Number of seeds kept for germination)
Seed viability test: Soak the seed in water. After 2-3 days of soaking, make a cut on the seed with a sharp
blade. Put the cut seed in tetrazolium chloride solution. The embryo will turn pink if seed is viable.
(Number of seeds showing pink colour of embryo)
Seed viability percentage = 100
(Number of seeds taken for test)
Exercise 7.1: Calculate the quantity of French bean seed for sowing one hectare area from the particulars
given below:
Spacing = 45 cm 20 cm
Germination percentage of seed = 70
Purity percentage of seed = 90
Test weight of seed sample = 250 g
Solution:
(Area test weight)
Seed required =
(Spacing Germination % Purity %)
Area = 1 ha = 10,000 m2
(250 g) (0.250 kg)

Test weight = =
(1000 seed) (1000 seed)
Germination (%) = 70 = 0.70

Purity (%) = 90 = 0.90
Spacing = 45 cm 20 cm = 0.45 m 0.20 m
Using formula
(10000 0.250/1000)
Seed quantity (kg/ha) =
(0.45 0.20) (0.70)0.90)
= 44.1 kg/ha = 45 kg/ha (Approx.)
Quantity of seed required for 1000 m2 area = 4.5 kg
Exercise 7.2: Calculate the total okra seed requirement for sowing 1000 m2 area, if the recommended
seed rate is 20 kg/ha. The test showed that seed has 95% purity and 80 % germination. Seed required
for gap filling is 5% by weight of seed required for sowing.
Solution:
(Recommended seed rate)
Seed quantity required (kg/ha) =
(Germination % Purity %)
20
= = 26.3 kg/ha
(0.800.95)
Quantity of seed required for 1000 m2 area = 2.63 kg
Seed requirement for gap filling = 5% by weight of seed required for sowing
5
= 2.63 = 0.131 kg
100
Total seed requirement of okra for 1000 m2 area = 2.63 + 0.13 = 2.76 kg
Do yourself
Exercise 7.3: On the basis of following information, work out the seed requirement of turnip for 1000
m2 area:
Spacing = 30 cm 5 cm
Germination (%) of seed = 90
Purity (%) of seed = 95
Test weight = 20 g
Number of seeds damaged by birds has to be replaced by resowing = 10 seeds/m2

Practical-8
Protecting Plants from Sub-optimal Temperature
Conditions to Cultivate Off-Season Vegetables
Exercise
8.1 Protection of vegetable plants from low temperature to produce early crop.
8.2 Protection of vegetable plants from high temperature.
Objective:
Imparting training to raise vegetable crops in the off-season by protecting from low as well as high
temperature.

Importance of protecting plants from sub-optimal temperature conditions.
To demonstrate the technologies for raising off-season vegetable cultivation under low and high temperature
conditions.
Pre-learning required: Effects of low and high temperature on different growth stages of vegetable crops.
Handouts/material /equipments and tools required: Paper sheet and pen to note down the steps, organic
mulch, plastic sheets, smudge pot, shading nets etc.
Introduction:
Temperature is considered as the most important factor in deciding a location for growing different vegetables.
All physiological activities in a plant are influenced by temperature as it regulates different biochemical
processes. Extremes of temperatures may inhibit seed germination, reduce pollen viability or germination of
pollen on stigma, decrease fruit set or may check various developmental activities of the crop plants. Many
tropical and subtropical vegetables are susceptible to frost or chilling injury and get damaged at temperature
below 10C e.g. tomato, okra, cucurbits etc. In the tropical environment, heat injury is more detrimental

than cold injury. High temperature leads to flower and fruit drop in tomato, bell pepper, French bean etc.
Therefore, to overcome the problems due to extremes of temperatures may help to grow vegetables in off-
season. The off-season cultivation of vegetables provide better remunerations to the vegetable growers.
Exercise 8.1: Protection of vegetable plants from low temperature to produce early crop.
The methods used to protect the vegetable crops from low temperature are:
8.1.1 Use of plastic mulch: Mulch modifies soil temperature e.g. plastic mulch raises the soil temperature
quickly in the spring season which enhances the plant growth and thus early harvest can be obtained. Mulches
are used to raise soil temperature during winter season and should be applied late in the fall before the onset
of harsh winters. The plastic mulch besides raising soil temperature, also effectively control weed emergence
and result in early crop growth. Black plastic mulches may raise soil temperature by 15-30 F during the
early season allowing vegetables to grow at a faster pace.
Procedure/methodology of application:
Apply plastic mulch prior to planting.
Prepare the land for planting and land should have good soil
moisture at the time of placing plastic sheet.
Spread plastic sheet over the row to be planted.
Bury the edges to prevent it from blowing away.
Cut slits or make holes at the recommended spacing for

transplanting tomato, bell pepper, cucurbits etc. A few additional
slits can be made to allow water to infiltrate.
The drip irrigation lines should be placed carefully in the rows Growing tomato using black polythene mulch
under the mulch. These drip lines provide water and liquid
fertilizers to the crop.
Remove weeds which may emerge through planting holes and path between the mulched beds generally
need weeding.
Remove plastic mulches from the field at the end of the growing season.
8.1.2 Cultivation under plastic low tunnels or row covers: This technology is used to advance the growing
season for selected vegetables for producing early crop and obtaining good price in the market. Row cover

or low tunnel technology has been effectively used to raise cucurbits and even solanaceous vegetables
during winters in the open fields. The transparent plastic sheet is covered over the rows/beds of transplanted
vegetables to enhance plant growth due to raised temperature. These covers also protect the crop from frost,
hails and cold wind injury. Low tunnels are used for 4-8 weeks immediately after transplanting and should
be removed with the initiation of flowering to allow proper pollination.
Methodology/Procedure
Raise seedlings in plastic pro-trays having 1.5
inch cell size in the month of December-January
in the protected structures.
Transplant one month old seedlings which have

attained 3-4 true leaf stage in cucurbits under
row covers or plastic low tunnels in the open
field during mid January early February in the
northern Indian plains where night temperatures
are very low.
Fix flexible galvanized iron hoops at a distance of

1.5-2.0 m. The width of two ends of hoops is kept
1m with a height of 45-60 cm above the surface
of beds.
Growing French bean and summer squash under
Transplanting should be done on the beds by plastic low tunnels
keeping row to row distance of 1.5 m.
Make the tunnels in north to south direction to receive maximum sun light.
Transparent plastic sheet of 30-50 micron should be used for making low tunnels.
Cover the sheet after transplanting the seedlings of desired cucurbits.
The plastic can be vented during the growing season as the temperature increases inside the tunnel during
peak day time. Generally, 3-4 cm size vents are made on eastern side of the tunnel just below the top.
Remove the plastic completely from the plants during February or March depending upon the growth and
prevailing night temperature at that time
8.1.3 Other technologies to protect vegetables from low temperature/frost injury
i) Fog or smoke: Clouds and fog are well-known for their ability to reduce radiative heat loss from the
surface. Smoke from smudge pots or burning tires or refuse and mist from fine water nozzles have been

used to reduce the heat loss. Since it is difficult to maintain the smoke over the sensitive crop area and to
produce droplets the optimum size to intercept the long-wave radiation, this method is not very effective.
In addition, our environmental laws now prohibit the use of this method, where smoke is involved.
ii) Wind Machines: Wind machines or helicopters are sometimes used to bring the warmer air down to the
crop level to replace the cold air layer at the surface. This method can be effective when there are large
temperature differences between air layers near the surface and those up high. Equipment and operating
costs are high. Effectiveness varies in the range of 1 to 4 C.
iii) Sprinkling of water: A very low rate of water application through irrigation can be effective in preventing
freeze damage through the release of heat during cooling and freezing. Sprinkling water on the crop should
be started with the onset of freezing conditions and a film of water is maintained continuously until the
temperature rises above the freezing level. If sprinkling is discontinued prematurely, heat will be drawn
from the leaves to melt the ice and freeze damage may occur. The added moisture has the beneficial effects
of increasing the capacity of the soil to store heat and improving conduction of heat to the surface.
iv) Heating: This method is intended to add enough heat to the layer of air surrounding the crop and through
radiant heat to the crop to maintain the temperature above the freezing point. Fuel costs are high whether
solid fuel bricks, oil or propane gas heaters are used. Capital and labour costs add to the expense and
therefore only crops which have a very high value per unit area can be protected from frosts using this
method.
v) Capping plants with hot caps: Tomatoes and other garden

vegetables can withstand freezing temperatures as low as
28 to 30 F but cannot withstand frost. Frost is crystallized
dew that forms on the plant surface and destroy plant cell
walls on melting. Under severe conditions, even death of
the plants may occur. Use of hot caps over individual plants
protect them from frost. To protect rows of vegetables from
Capping plants with hot caps
frost, gardeners often cover the row with a frost blanket.
These covers should be removed from the vegetable during warm days. When frost conditions are
predicted, cover the vegetables during night hours.
vi) Capping plants with polybags: In certain parts of northern India especially Punjab, Haryana and Uttar
Pradesh, for growing early spring summer crop of tomato the nursery sowing is done by October end or
mid November and seedlings are transplanted in November end or early December on the ridges. These
seedlings after transplanting are covered with 100 gauge polythene bags of size 35 cm 25 cm. Three
sides of the bag are buried in the soil and the fourth side is kept open for aeration. Thus, the seedlings are

protected against the frost. Though, the rate of plant growth is slow due to prevailing low temperature but
the plants are protected from the frost. The frost is over by January and polythene can be removed. The
plants pick up growth with rise in temperature and are ready for harvest one month earlier than the normal
planted spring-summer tomato crop.
vii) Smudging: A smudge pot is an oil-burning device used to prevent frost on vegetable plants. A smudge
pot has a large round base with a chimney coming out of the middle of the base. The burning oil creates
some heat but lot of smoke particulates, carbon dioxide and water vapour. This artificial smog forms a
blanket that blocks infrared light, thereby preventing radiative cooling that would otherwise cause or
worsen frost.
viii) Cost effective polyhouse cultivation technologies:
Off-season nursery raising of vegetables under low cost protected

structures in soil less media or under portable low tunnels during
winter season.
Year round high quality cucumber cultivation under naturally

ventilated polyhouses is highly cost effective technology. Three crops
of cucumber (parthenocarpic varieties) can be harvested in one year
with a production of 100 t/ha.
Tomato and sweet pepper can be grown successfully for 6-9 months
period under naturally ventilated polyhouses instead of climatic
controlled green houses. Portable Low tunnel
technology for off-season
Walk in tunnels are low cost and semi permanent protected structures nursery raising
with a central height in the range of 6-12 feet. They are very effective
for off-season cultivation of tomato, bell pepper and cucurbits mainly musk melon, water melon, summer
squash etc. during peak winter period in northern Indian plains of India.
Exercise 8.2 Protection of vegetable plants from high temperature
The methods used to protect the vegetable crops from low temperature are:
i) Uniform Irrigation: Most of the vegetables are very sensitive to the high temperature. When high
temperature occurs for an extended period, flowers of heat-sensitive vegetables may abort or the blossoms
may drop off. When this happens, fruit development may be delayed, even if the plants appear to be healthy.
When consistent high temperatures occur, it is critical to keep the soil moist with uniform irrigations, and
this may help in reducing heat stress. Remove the dead plant parts and water the plants as per the need.

ii) Providing Shade: Shade nets helps in the protection of plants from direct
sunlight and offers better ventilation, improves light diffusion, reflects
summer heat and keep the covered area cooler. In general, the nets should
provide 30-80% shading. Provision of a little shade during the hottest time
of the day may extend the life of crop plants. So, the shading should be
Protecting nursery by
provided between 11 AM to 3 PM to protect the plants from the scorching using shade nets
sun on hot days. Shade nets are often spread over crops to reduce heat
stress however, in enclosed net (shade) houses, temperatures during the day are typically higher than
outside and may be lower at night.
iii) Providing organic mulch: Organic mulch acts as an insulator which

keeps soil temperature low and therefore, should be applied later in
the season. This helps in checking seedling mortality and improving
crop stand. They include plant residues such as saw dust, straw, leaves,
corncobs, pine needles, animal manures, peat moss and wood products
etc. Capsicum with straw mulch
Methodology/Procedure
Apply organic mulch when the vegetable crops have established well (10-15 cm tall) and the soil has
warmed to near-optimum temperatures.
Make the area weed free before the application of mulch.
Spread the mulch evenly over the soil surface just away from the plants.
The thickness of wood and bark mulches should not be more than 5-7.5 cm, grass clippings or shredded
leaves should never be more than 5 cm in thickness.
Apply organic mulches when there is optimum soil moisture and before the weather turns hot.
Protected cultivation:
These days few high value vegetable crops can be grown under sub-optimal environmental conditions.
The followings structures can be utilized for raising vegetable crops under both low and high temperature
conditions:
1. High tech or fully climate controlled high cost greenhouses: This type of greenhouse is constructed
to achieve higher degree of climate control to enhance the cultivation period of the crops. Evaporative
cooling and the heaters are used to maintain the required temperatures inside greenhouse as and when
needed. The greenhouse consists of a sensor, a comparator and an operator. The temperature humidity and

light are automatically controlled. These greenhouses are mostly used for cultivation of tomato and sweet
pepper over a longer period of time. The greenhouses are made up of plastic except in cold places where
rigid plastic or glass is used.
2. Partial climate controlled or medium cost greenhouses: The structural frame is made up of galvanized
iron pipes, like the climate controlled green house, but only the exhaust fans with evaporative cooling
pads are provided to maintain the favourable temperature and humidity during summer. The basic cost of
installation of these greenhouses is half to that of high tech or fully climate-controlled greenhouses.
3. Naturally ventilated or low cost greenhouses: These are simple greenhouses with low initial investment.
The frame may be galvanized iron pipes, bamboos, wooden logs or steel pipes, or any other local material.
In these structures, no heating or cooling systems are provided. The top of the greenhouses is covered with
the plastic and the sidewalls have the insect proof nets from ground or at 2-4 feet to a height of 5 to 8 feet
with or without manually rolling plastic cover. The initial cost of these greenhouses is less than half to that
of semi climate controlled greenhouses. Modified naturally ventilated polyhouses offer great potential for
commercial cultivation of high value vegetables including raising of seedlings in plug trays in hills during
both the seasons and raising off-season crop during winters in plains.
Exercise
1. Visit vegetable garden in your nearby area during peak summer and winter months and enlist the practices
which are being adopted by the farmers to protect different vegetables from extremes of temperatures.

Practical-9
Methods of Irrigation and Drainage for the
Cultivation of Vegetable Crops
Exercise
9.1 To Study the irrigation methods used in cultivation of vegetable crops.
9.2 To study the effect of water logging on vegetable crops and the methods of drainage in crop production.
Objective:
Acquaintance with different irrigation methods used in vegetable production.
To know the effect of water stagnation on vegetable crops and drainage methods.
Delivery schedule: 02 sessions
Student expectations/learning objective:

Familiarization with different irrigation methods used in vegetable production through practical
demonstration.
The impact of drainage systems on vegetable production.
The ill effects of water logging in crop production.
Pre-learning required: Water management in vegetable crops and critical stages of irrigation in different
vegetable crops.
Handouts/material /equipments and tools required: Paper sheet and pen to note down the steps, spade,
drip system, sprinkler irrigation system etc.
Exercise 9.1: To Study the irrigation methods used in cultivation of vegetable crops.
Introduction
The artificial supply of water to the crop to support plant growth and development in absence of adequate
supply of water through rainfall is known as irrigation.

Importance of irrigation
Irrigation is one of the most important components of the vegetable production and it should be need based.
It is essential to maintain sufficient moisture in the soil for obtaining the optimum yield and quality of the
produce. The aim of irrigating the crops should be to provide proper moisture in the entire root zone without
allowing any wastage of water beyond the root zone. The irrigation system has to be selected carefully so
that the water requirement of the crop is met out by incurring minimum expenditure without any wastage of
water, time and energy. Various types of irrigation techniques differ in obtaining the water from the source
and its further distribution within the field. In general, the goal is to supply uniform water to the entire field,
so that each plant meets its optimum requirement i.e. neither too much nor too little. The modern methods
are efficient enough to achieve this goal.
In addition, irrigation can also be used for protecting plants against frost and prevention of soil consolidation.
In contrast, raising crops with total dependence on rainfall is referred to as rain-fed or dry land farming.
Irrigation is often studied together with drainage, which is the natural or artificial removal of surface and
sub-surface water from a particular area.
Many factors determine the suitability of irrigation system for a particular crop. Several methods are
employed for the application of irrigation to the vegetable crops depending upon the soil topography and the
availability of irrigation water. Thus, the system of irrigation must be decided keeping in view the existing
field conditions. Choose the correct system for a particular crop and situation.
Methods of irrigation
The following methods of irrigation are generally used for irrigating vegetables:
A) Surface irrigation: In surface irrigation systems, water moves over and across the land by simple gravity
flow in order to wet it and to infiltrate into the soil. Surface irrigation can be subdivided into furrow, border
strip or basin irrigation. Surface irrigation is often called flood irrigation when the irrigation results in
flooding or near flooding of the cultivated land. Historically, this has been the most common method of
irrigating agricultural land.
1. Flood system: In this system, whole of the area is irrigated through one head i.e. without sub-division
of the unit area into small plots. Irrigation water used in this case is excessive as the entire field is to
be wetted and the water reaches the deep root system. Thus, this system saturates the root zone. In this
system, the wastage of water is more and this also leads to excessive weed growth.

2. Border method: In this method, borders are formed by making number of strips which are separated
by ridges. An irrigation channel runs along the upper end of the borders.
3. Furrow method: This method is applicable where land has variation in slope, crop and topography.
Ridges and furrows or broad ridges or raised beds are made in this method to irrigate the crop.
Flooding Border method Furrow method

www.blogs.ei.columbia.edu Source: www.fao.org Source:www.sustainingriverlife.org.au
4. Basin method (ring and basin): This method consists of running water into
relatively level plots surrounded by small ridges. The basins are especially
suitable for heavy soils with low infiltration rate or highly permeable sandy
soil.
B) Sub-surface/pipe irrigation: Basin method
In this system, perforated or porous pipes or clay pipes are buried beneath
vegetable beds below the root zone and the water is channelized into the pipes by suitable means.
In either case, the idea is to raise the water by capillary movement.
One end of pipe is blocked and other is tilted out of the soil to allow filling.
Water gradually escapes from the cracks between the pipe sections and through the pores in the clay to
provide a continuous supply of water to the vegetables.
Optimum pipe size is 75mm inside diameter and 300mm long.
C) Localized irrigation: It is a system where water is given under low pressure through a network of pipes
in a pre-determined pattern. The irrigation is given as a small discharge drop by drop or in the form of a
spray through the emitters. Sprinkler and drip irrigation belong to this category of irrigation methods.
1. Overhead or Sprinkler irrigation:
It supplies water to the field from the source through pipes under pressure in the form of spray of
rain like droplets.
It is more efficient than the surface irrigation as runoff and deep percolation losses can be minimized
and uniformity of application is assured.

The system consists of sprinkler heads or nozzles, which are
mounted on raisers in lateral pipe lines taken from main pipe
line which is further connected to a pumping unit.
The water is pumped with pressure through the sprinklers attached

to pipes and these sprinklers are adjusted in such a manner to
overlap upto one fourth area covered by the other sprinklers. Sprinkler method
These are then moved to the next point after sufficient irrigation Source: www.extension.org
has been given.
In this method, water saving to the tune of 30-50 per cent has been reported in comparison to
surface method of irrigation.
Evaporation losses may be only 2-8 per cent of the total sprinkler discharge.
This method is highly suitable for sandy, shallow and steep soils.
2. Drip or trickle irrigation:
In this system, water is delivered near the plant, drop by drop.
Water is directed though plastic pipes and finally supplied with pressure through mechanical devices
called emitters designed to supply water in drops. This method ensures direct and continuous
wetting of the root zone.
Drip irrigation system consist of main pipe line, sub mains, laterals, drippers or emitters, a rise
valve, pressure gauges, filters, ventury,
pressure regulator etc.
This system of irrigation is very costly and

most useful in areas with scanty rainfall for
high density plantation.
This system requires regular water supply. Drip system

Source: earthfriendlylandscapes.blogspot.com
In this system, the loss of water due to
evaporation and erosion of soil are negligible but percolation and seepage losses are appreciable.
It is the most efficient method of providing irrigation water and fertilizers near the plants.
It permits the effective utilization of fertilizers, pesticides and other water soluble chemicals.
High cost of operation, damage to pipelines due to clogging and infestation of diseases in the
underground parts starting from collar regions of the plants are the major disadvantages of this
system.

Scheduling of irrigation:
The schedule of irrigation means when to irrigate and how much to irrigate? In order to avoid water stress
in plants and to obtain good quality yields of vegetables, proper irrigation schedule should be followed.
Scheduling of irrigation in plants is governed by soil, climate and plant factors. Some practical approaches
used to determine schedule of irrigation are soil moisture depletion, cumulative pan evaporation and
sensational etc.
Critical period for irrigation:
Assured supply of water is required at certain stages of plant growth, which are referred to as critical period
for crops. If water is not available at critical stages, yield potential of the crop gets reduced. In the beginning,
seed germination and later on, flower initiation and fruit development are the most critical stages for irrigation
to achieve optimum yield potential of a particular vegetable crop. Head/curd development in cole crops, fruit
formation in solanaceous vegetables and okra, pod development in pea and beans, tuberization in potato,
bulb development in onion and garlic, and root development in root crops are the critical stages for the
application of irrigation.
Exercise 9.2: Effect of water stagnation in vegetable crops and methods of drainage in crop
production
Introduction
Water stagnation occurs when water stops flowing. Stagnant water can be a major environmental hazard.
Stagnant water may be classified into water body stagnation (stagnation in swamps, lakes, lagoons, rivers,
etc.), surface and ground water stagnation (puddles) and trapped water stagnation (discarded cans, plant pots,
tires, hollow tree trunks and leaf sheaths).
Drainage of surface and subsoil is advised to avoid ground and surface water stagnation. Areas with a shallow
water table are more susceptible to ground water stagnation due to lack of natural soil drainage. Excessive
watering may cause ground or surface water stagnation.
Effects of water stagnation on crops

Poor aeration resulting in anaerobic conditions i.e. depletion of oxygen and excess of carbon dioxide in the
root zone generally known as hypoxia.

Post-stagnation ill effects due to sub optimal oxygen diffusion rate (ODR).
Leaching of essential plant nutrients resulting in lower uptake.
Decrease in redox potential resulting in reduced uptake of certain elements and release of toxic elements
in the root zone.
What is drainage?
Drainage is the provision of a suitable system for the removal of excessive irrigation or rain water from the
land surface so as to provide optimal soil conditions for better plant growth.
Importance of drainage
With the proper drainage system, land can be used for a long time without any deterioration in the physical
properties of the soil.
Provision of drainage also facilitates early sowing of the crop.
Drainage lowers underground water table so as to facilitate increased root zone depth.
Drainage improves soil aeration and increases soil temperature and thus reduces the effects of water
logging in the crop.
Drainage is achieved by digging open drains at suitable intervals and depth. Irrigation channels also serve
as drainage channels.
Types of drainage system

1. Field (or internal) drainage system
2. Main (or external) drainage systems.
The function of the field drainage system is to control the water table, whereas the function of the main drainage
system is to collect and dispose off the water through an outlet. Field drainage systems are differentiated into
surface and subsurface drainage systems. In vegetable crop production, surface drainage system is employed
which is the simplest and the most common method.
1. Surface drainage systems
Surface drainage system is employed to remove the surplus surface water from the land in areas with heavy
rainfall or low soil percolation. Commonly used surface drainage systems include shallow ditches, open
channels, and sloped bank. These drainage systems drain away surface water quickly and efficiently, but

not the groundwater. Drainage problems due to
groundwater can be checked by employing the
sub-surface drainage system. The regular surface
drainage systems operate entirely by gravity and
start functioning as soon as there is an excess of
rainfall or irrigation. They consist of reshaped or
reformed land surfaces and can be divided into:
Bedded systems, used in flat lands Figure 1: Development of bed
Graded systems, used in sloping land: The

slope should not be made uniform, while grading land for surface drainage.
The bedded and graded systems may have ridges and furrows.
Bed formation: To ensure good

drainage in a bedding system,
the beds should have narrow
width not more than 10 m. The
bed width should be a multiple
of the effective width of farm
equipment. Figure 2 shows the
construction of bedding system.
It often takes several years of
ploughing to obtain an adequate
bedding system. During the
first ploughing, care should be
taken to make beds of uniform
width and to drain water in the
direction of the steepest slope.
Low points in the field should
be eliminated as it may lead
to water stagnation and loss
Figure 2: Land preparation
of crops. The collector drain Source: ftp://ftp.fao.org/docrep/fao/010/ai587e03.pdf

should be laid out in the direction of the lesser field slope, and should be properly graded towards the main
drainage system.
2. Subsurface drainage systems:
The main aim of sub-surface drainage is to control the water table which can be achieved by tube well
drainage, open drains or subsurface drains (pipe drains or mole drains). Tube well drainage and mole drainage
are applied only in very specific conditions. The usual choice for subsurface drainage is therefore between
open drains and pipe drains.
The classical method of pipe installation

consists of marking the alignments and
levels, excavating the trenches by manual
labour, placing the pipes and enveloping
material and backfilling the trenches.
Nowadays, field drains are installed by
Subsurface drainage
drainage machines, either trenchers or
trenchless machines. Modern buried pipe drains often consist of corrugated, flexible and perforated plastic
(PE or PVC) pipe lines wrapped with an envelope or filter material to improve the permeability around the
pipes and to prevent entry of soil particles, which is especially important in case of fine sandy and silty
soils.
Applications of drainage system

Surface drainage systems are usually applied in relatively flat lands that have soils with a low or medium
infiltration capacity, or in lands with high-intensity rainfalls that exceed the normal infiltration capacity
leading to frequent water logging on the soil surface.
Subsurface drainage systems are used when the drainage problem is mainly due to shallow water table.
When both surface and subsurface water logging occur, a combined surface/subsurface drainage system is
required.
Benefits of Drainage
Better soil aeration which permits deeper and more extensive development of root system and provide
favourable environment for beneficial soil microorganisms and earthworms.
Better soil moisture conditions facilitate various operations like land preparation, planting and harvesting
both manually and mechanically.

Longer growing seasons can be achieved with good drainage as crops can be raised and harvested at early
dates.
An increased supply of nitrogen due to lowering of water tables. This can reduce the amount and rate of
nitrogen fertilizer application.
Soils warm more quickly in the spring when free water is removed by a drainage system.
Elimination of certain toxic substances and disease organisms due to better drainage and better aeration.
Reduction in soil erosion
Exercises
1. Visit a field where sprinkler and drip systems of irrigation have been installed. Study the different
components of these systems and also try to operate and handle these systems.
2. Compare the efficiency and effectiveness of modern methods of irrigation with surface irrigation
methods.
3. Grow vegetables in plots with no drainage system and other with proper surface drainage by providing
furrows. Observe differences in growth and development of vegetable crop raised under both systems.

Practical-10
Identification of Organic Manures and
Chemical Fertilizers
Exercise 10.1: Identification of organic manures and chemical fertilizers
Objective:
To impart knowledge to identify organic manures, biofertilizers and chemical fertilizers used in vegetable
production.
Delivery schedule: 01 session.
Student expectations/learning objective:

To know about characteristic features of organic manures and chemical fertilizers for their easy
identification.
Pre-learning required: Importance of manures and fertilizers in vegetable crops.
samples of different manures and fertilizers, petri-dishes etc.
Introduction
Organic manures
These are the waste products of plants and animals used as nutrients after decomposition. Manures are the
complex compounds from plants, animals and human residues that are used by plants as source of nutrient.
Manures are low in nutrient content and have long residual effects. Nutrients from manures are released only
after decomposition of manure by micro organisms. Organic manures and leguminous green manures are
most valuable from crop nutrition point of view. Besides, organic manures recycle the crop residues after
decomposition. Organic resources reduce the mining of soil nutrients and improve physical property of the
soil by improving soil tilth, aeration, water-holding capacity and activity of the microorganisms. Manures
are classified into two groups depending upon nutrient content they contain e.g.
1. Bulky manures: Farmyard manure, compost, vermicompost, sewage and sludges.
2. Concentrated manures: Oil cakes, blood meal, meat meal and fish meal.

Farmyard manure
1. Farmyard manure (FYM): It is blackish brown in colour, moist and sticky.
It has foul smell. The decomposed mixture of dung and urine of farm animals
along with litter and left over materials from roughages or fodder fed to
cattle is farmyard manure.
2. Compost is mass of rotten organic matter made from farm waste. Composting Farmyard manure
is a process in which both aerobic and anaerobic micro-organisms decompose
organic matter under medium to high temperature and low carbon-nitrogen
ratio.
3. Vermicompost: It is granular, non-sticky and blackish brown in colour. It does

not carry any smell. The compost is prepared with the help of earthworms.
It is a rich mixture of major and minor plant nutrients. It also increases total Vermicompost
microbial population on the root system and improves soil fertility.
Sources of manures: The sources of manures are as under:
1. Cattle shed wastes that include dung, urine and slurry from biogas plants
2. Human habitation wastes e.g. night soil, human urine, town refuse, sewage, sludge and silage
3. Poultry litter, droppings of sheep and goat
4. Slaughterhouse wastes such as bone meal, meat meal, blood meal, horn and hoof meal, fish wastes etc.
5. Byproducts of agro industries like oil cakes, biogases and press mud, fruit and vegetable processing wastes
etc.
6. Crop wastes namely, sugarcane trash, stubbles and other related material.
7. Green manure crops.
Bio-fertilizers
Biofertilizers are the micro-organisms containing inputs which are capable of mobilizing nutrients from
non-usable form to usable form through biological processes. They are less expensive, eco-friendly
and sustainable. They improve plant growth and development by producing plant hormones. Some of
the beneficial microorganisms are capable of fixing atmospheric nitrogen are Rhizobium, Azotobacter,
Azospirillum etc. On the other hand, some can increase the availability of phosphorus such as Pseudomonas,
Bacillus, Aspergillus etc.

Green manures: Green manures are the fast
growing legume crops that are grown in the field
prior to the cultivation of a vegetable crop and is
ploughed under to incorporate it into the soil for
the purpose of restoring or increasing the organic
Dhaincha matter content in the soil e.g. Dhaincha (Sesbania Sunhemp
(www.lalajacky.blogspot.com) (www.commons.wikimedia.org)
canabina), sunhemp (Crotolaria juncea), cowpea
(Vigna unguiculata), horse gram (Macrotyloma uniflorum), barseem (Trifolium alexandrium), cluster bean
(Cyamopsis tetragonolaba), Lentil (Lens culinaris) etc.
Chemical fertilizers
Any natural or manufactured material, dry or liquid which is added to the soil in order to supply one or more
plant nutrients other than lime or gypsum is known as chemical fertilizer. These are industrially manufactured
chemicals containing higher nutrient contents in comparison to organic manures and are soluble in form. In
India five types of fertilizers are generally used in crop production.
1. Nitrogenous fertilizers
2. Phosphatic fertilizers
3. Potassic fertilizers
4. Complex fertilizers
5. Mixed fertilizers
Table 2: Characteristic features of important synthetic fertilizers used in vegetable production
Fertilizer Nutrient composition Characteristic features

Nitrogenous fertilizers: They supply nitrogen.
Calcium Ammonium Nitrate It is available in granular form and brown or
25% N
(CAN) light grey or white in colour
It is white, crystalline organic chemical and
Urea 46% N
soluble in water.
Ammonium sulphate 20.6 % N It is white to yellowish grey in colour
Calcium nitrate 15% N It is in prilled form
Phosphatic fertilizers: They contain phosphorus in absorbable form

Ash coloured powder like material or granular
Single superphosphate 16% P2O5
grey coloured material
Potassic fertilizers: They supply potassium to the plants.
Muriate of Potash 60% K2O Reddish or dirty white crystalline material
Potassium sulphate 48% K2O Dirty white powdery material
Compound fertilizers
Ammonium phosphate 20: 20 Granulated fertilizer
Mixed fertilizers
NPK (12:32:16) etc. Granular in form and brown or ash coloured
Urea Calcium ammonium nitrate (CAN)
Urea, single super phosphate and

muriate of potash are important
chemical fertilizers used in
vegetable production. Nutrients are
lost from the soil through leaching,
runoff, volatilization, fixation by
Ammonium nitrate Magnesium potassium sulphate
soil or consumption by weeds etc.
Single super phosphate (SSP)

Muriate of potash (MOP)
Exercise 10.1: Identify the given sample of chemical fertilizers and record your observations in the
data sheet.
Handouts/material required/equipments & tools: Data sheet and pen to note down the observations,
samples of organic manures and chemical fertilizers, petri dishes and beaker.
Procedure/methodology:
1. Spread the fertilizer sample on a piece of paper or in a petri dish. Note its colour. The colour may range
from snow white to dark grey.
2. Note the texture of the fertilizer which may vary from powder to globular granules. Some fertilizers have
crystalline texture.
3. Observe the hygroscopicity of fertilizer material. Hygroscopicity refers to the absorbance of water vapours
from the atmosphere. The hygroscopic fertilizers usually form small to big lumps while non-hygroscopic
fertilizers maintain their original texture and do not form any lumps.
4. Test the material for its solubility in water. Put a pinch of fertilizer in a beaker containing water. Stir it and
carefully observe whether the fertilizer forms a solution or suspension over a time span of 5-15 minutes.
Hygroscopic fertilizers quickly dissolve in water while others take a long time. Some may not dissolve at
all and remain suspended in water.
PRECAUTIONS
Identify each sample separately to avoid confusion.
Never taste the samples while identification.
Handle the fertilisers carefully or wear gloves while handling these fertilizers.

Data sheet
Characteristic feature
Sample Name of Type of Nutrient
number fertilizer fertilizer contents Texture (granular/
Colour Remarks
crystalline/ powder)
Exercise 10.2: Identify different organic manures and record your observation in the data sheet
i) Bulky organic manure
a. Farmyard manure
b. Vermicompost
c. Green manure etc.
ii) Concentrated organic manures
a. Oil cakes
b. Fish meal
c. Bone meal
d. Blood meal etc.

Data sheet
Sample number Name of organic manure Origin Specific identifying feature
10

Practical-11
Calculation of the Doses of Fertilizers as per the
Recommendation for a Particular Vegetable Crop
Exercise 11.1: Calculation of fertilizer doses for various vegetable crops as per recommendation for N,
P and K
Objective:
To learn the calculation of doses of fertilizers based on the recommendation of N, P and K for a particular
vegetable crop.

To know the procedure to calculate the quantity of fertilizers to be applied at different growth stages of
different vegetable crops.
Pre-learning required: Recommended doses of N, P and K nutrients for important vegetable crops.
Handouts/material required: Paper sheet and pen to note down the calculation procedure.
Introduction:
Vegetable crops require nutrients for its growth and development which are absorbed from the soil. The most
important nutrients are nitrogen (N), phosphorus (P) and potassium (K) and soils do not have enough of
these three nutrients to meet the crop requirement. Hence, these are required in relatively large amounts for
plant growth. The recommendation of these nutrients is available from various sources. Recommendations
are always made in terms of nutrients and not in terms of fertilizers directly because different fertilizers
contain nutrients in different amounts. We have to calculate the amount of a particular fertilizer based on
the recommended dose of N-P-K nutrients to a particular crop on the basis of nutrient status of the soil of a
particular area/state. It is always advisable to go for soil testing and accordingly N-P-K or other additional
nutrient requirement can be made. Fertilizer bags are labelled by providing information with regards to

percentage of nitrogen (N), available phosphate (as P2O5) and soluble potash (as K2O) and represent nitrogen,
phosphorous and potassium, commonly referred to as N-P-K. These elements are symbolically represented
as N-P2O5-K2O. Table 1 represents recommended dose of nutrient for important vegetable crops (the doses
may vary according to growing area, varieties and cultural practices).
Table 1: Recommendation of primary nutrients (NPK) for different vegetable crops
Recommended dose of primary nutrients (kg/ha)

Crop
N P 2O 5 K 2O
Solanaceous vegetables 75-100 50-75 50-60
Potato 120 80 60
Onion 60-150 35-150 25-120
Pea 20-50 30-60 30-60
Cole crops 120-180 75-80 60-75
Cucurbits 60-100 50-75 50-85
French bean 30-50 60-100 30-60
Root vegetables 50-90 40-80 40-80
Leafy vegetables 40-70 30-50 30-50
Okra 60-75 50-60 50-60
Before calculating the fertilizer dose, one should have the knowledge about
1. The recommended dose of N-P2O5-K2O for a crop for which the fertilizer doses have to be calculated.
2. Different growth stages of the crop at which fertilizers are to be applied.
3. The source of fertilizers from which the N-P-K requirements have to be met e.g. CAN/Urea, SSP, MOP
etc.
4. Per cent nutrient available in that fertilizer e.g. urea contain 46% N.

Source of fertilizers supplying nutrients: Different fertilizer grade refers to the guaranteed minimum
percentage of N, P2 O5, and K2O contained in the fertilizer material. For example
Synthetic fertilizers and their nutrient composition
Composition (%)
Fertilizer
N P 2O 5 K 2O
Urea 46 - -
Calcium ammonium nitrate 25
Single super phosphate - 16 -
Double super phosphate - 32 -
Diammonium phosphate 16 48 -
Muriate of potash - - 60
Calculation
If the recommended dose of nutrient and the percentage content of that nutrient in the fertilizer are known,
the quantity of fertilizer required can be calculated by using following formula.
(Recommended dose of nutrient application)

Quantity of fertilizer required (kg) = 100
(% Nutrient content present in the fertilizer)
Example: Calculate the quantity of urea, single super phosphate (SSP) and muriate of potash (MOP) for
one hectare of tomato as per application schedule viz., 1/3rd of N + full P and K at the time of planting and
remaining N in two equal splits at one month interval. The recommended dose of nutrients is 120 kg N, 75
Kg P2O5 and 60 kg K2O.
Solution:
Recommended dose of nutrients in tomato is 120 kg N, 75 Kg P2O5 and 60 kg K2O.
Urea contains N = 46%
SSP contains P2O5 = 16%
MOP contains K2O = 60%

Applying the formula
120
Quantity of urea required (kg/ha) = 100 = 261 kg/ha
46
75
Quantity of SSP required (kg/ha) = 100 = 469kg/ha
16
60
Quantity of MOP required (kg/ha) = 100 = 100 kg/ha
60
Application schedule
1/3rd of N + full P and K at planting time and remaining N in two equal splits at on interval of one month.
1
At planting time: = of N i.e. 87 kg urea + 469 kg SSP + 100 kg MOP
3
1
After one month of planting = of N = 87 kg urea
3
1
After two months of planting = of N = 87 kg urea
3
Do yourself
Exercise 1: A farmer wants to grow open pollinated brinjal variety in one hectare land. The recommended
dose for NPK for brinjal is 100:60:60 kg/ha. Calculate the quantities of urea, single super phosphate and
muriate of potash for one acre area along with application schedule. (1 acre = 4000 m2 = 2.5 ha)
Exercise 2: Mr. Hakam Chand, a farmer has applied 7.5 kg Urea, 35kg SSP and 4.7 kg MOP at the time of
field preparation in an area of one bigha to grow tomato and then he top dressed 5 kg of urea twice at one
month interval. Work out whether the quantity applied is as per recommendation. The recommended dose is
100:75:60 kg N: P2O5:K2O/ha. (1 bigha = 800 m2 or 1 ha = 12.5 bighas)

Practical-12
Identification of Deficiency Symptoms of
Nutrients in Vegetable Crops
Exercise 12.1: Identification of symptoms caused by nutrient deficiency in vegetable crops
Objective:
Identification of deficiency symptoms of nutrients in vegetable crops.

Importance of nutrients in crop production.
To demonstrate the identification of deficiency symptoms of nutrients in different vegetable crops.
Pre-learning required: Role of nutrients in vegetables.
Handouts/material required: Paper sheet and pen to note down the instruction, hand lens etc.
Introduction
Vegetable crops require nutrients for growth and development and they are absorbed from the soil. You
might have learnt about essential plant nutrients and their deficiency symptoms in chapter IV of theory class.
Plant nutrients are classified as macronutrients and micronutrients. The most important macronutrients are
nitrogen (N), phosphorus (P) and potassium (K) and soils are most likely to be deficient in these nutrients.
Hence, these are required in relatively large amounts for plant growth. The other major nutrients, also called
secondary nutrients, are calcium (Ca), magnesium (Mg) and sulfur (S). They are also required in relatively
large amounts but are less likely to be deficient. Micronutrients are essential for plant growth, but plants
require them in relatively small amounts. They include boron (B), copper (Cu), iron (Fe), manganese (Mn),
molybdenum (Mo), chlorine (Cl) and nickel (Ni). The deficiency of any of these nutrient elements can limit
plant growth and development and ultimately affect the yield. Most soils contain sufficient amount of the
micronutrients required for plant growth but at certain time, the deficiency may occur. However, soils may

be lacking in some of the macro nutrients, particularly nitrogen, phosphorus and potassium. Therefore, it
becomes important to ensure the presence of all the essential elements supplied by the soil in the adequate
quantities and in right chemical forms for plant use. This is done by supplying organic matter and by the
judicious use of fertilizers in order to supplement the nutrients required by the plants from soil to increase
crop yield.
Procedure/methodology
The nutrient deficiencies often show visual symptoms. It is difficult to identify specific plant nutrient
deficiencies without plant tissue testing because many deficiencies show symptoms very similar to one
another. Many a time, nutrient deficiency symptom is confused with some abiotic problems such as pesticide
drift or as a biotic plant disease. As a thumb rule, biotic symptoms tend to appear in asymmetrical patterns,
while nutrient deficiency symptoms tend to be symmetrically distributed over the plant tissue surface. In
addition, plants may be under some additional stress (e.g., water, insect or disease) or if more than one
nutrient is deficient, visual symptoms may be misleading. The nutrient deficiency symptoms can be identified
by following these steps
Step 1: We need to have knowledge about the characteristic features of

a healthy crop plant to identify symptoms of distress
Step II: Identify where symptoms are appearing new leaves, old
leaves, edge of leaf, veins etc.): This can be observed by whether the
nutrient is mobile or immobile in the plant. The deficiency symptoms of
mobile nutrients appear first on older parts of the plant e.g. N, P, K and
Mg, while the deficiency symptoms of immobile nutrients can be seen
first on new growth e.g. Ca, Cu, B, Fe, Mn and Zn. Figure1
Source:www.aquariumslife.com
Step III: Identify the pattern of symptoms: The visual identification of

a nutrient deficiency is to determine the characteristics of the symptoms
e.g.
Leaves may appear chlorotic or yellow in color or
There may be necrotic or dead spots.

Figure 2:
Symptoms may appear on the leaf tips or on interveinal areas. Source- www.flairform.com

The dichotomous key can be used to aid in the visual diagnosis of common nutrient deficiencies in plants on
the basis of appearance of symptoms first on old leaves (Figure 3) or new leaves (Figure 4).
Figure 3: Guide to visual diagnosis of common essential plant nutrient deficiencies symptoms appearing
first on old leaves (Source: bay.ifas.ufl.edu).
Figure 4: Guide to visual diagnosis of common essential plant nutrient deficiencies symptoms appearing
first on new leaves (Source: bay.ifas.ufl.edu).

Step IV: Compare symptoms with chart
DEFICIENCY SYMPTOM CHART
1. NITROGEN
Growth is seriously restricted and leaves become small.
Uniform yellowing of the leaves including veins.
The leaves become stiff and erect and crops show characteristics V shaped yellowing at the tip of lower/
older leaves and dies prematurely.
2. PHOSPHORUS
Growth is restricted and in contrast to nitrogen, the foliage

remains dark green.
Growth of the plant is stunted.
Leaves become small, erect, unusually dark green with a

greenish red, greenish brown or purplish tinge; the rear side
shows bronzy appearance.
Margin of leaves tend to curl upward and inward and die Characteristic nitrogen, phosphorus
prematurely. and potassium deficiency symptoms
Source: www.bio.miami.edu
3. POTASSIUM
Stems and roots become weak and spindly.
Symptoms appear especially on older leaves which look burnt along the margins of leaves (scorching)
extending to the centre of leaf base which also become necrotic.
Yellowing in leaves starts from tips or margins.
Plants easily lodge and become sensitive to disease infestation especially the roots.
Fruit and seed production is impaired and also their quality is affected.
4. CALCIUM
Young leaves and shoots are affected mostly.
The bud leaves becomes chlorotic white with the base remaining green.
Deficiency of Ca and
About one-third chlorotic portion of the tip hook downwards and become
Mg results in Blossom
brittle. end rot in tomato

In extreme cases, its deficiency results in death of terminal bud.
Deficiency affects fruit quality and results in Blossom end rot in tomato fruits.
5. MAGNESIUM
Leaf tips and margins of older leaves turn upward and chlorosis and
mottling occur.
It causes yellowing, but differs from that of N. The yellowing takes in

between the veins and the veins remains green. A streaking pattern of Mg deficiency
chlorotic tissue running parallel to the veins.
Some dead spots appear on leaves and leaves become reddish color.
The necrosis (death of tissues) only on margin.
6. SULPHUR
The leaves become small and yellowish.
The leaf veins are paler than inter-veinal portion. Normal leaf vs leaf
showing sulphur
deficiency
7. IRON
Roots become short and slender
The youngest leaves become yellow and interveinal yellowing develops

near the base of the older leaves.
The principle veins remain green and other portions of leaf turn yellow Iron deficiency
and later on become white. (yellowing of young
leaves)
8. ZINC
Size of leaves and internodal length get reduced.
Leaf lamina become chlorotic and the veins remain green especially in
older leaves. Zinc deficiency

9. BORON
Young tissues are most affected.
Yellowing on the tip of the mature leaves gradually spread around the
margins and the main vein become reddish-brown.
Abnormal development of the growing points with the apical meristems Boron deficiency causes
eventually becoming stunted and later on the apical meristem wither. cracking in tomato
Root tips become swollen and discolored.
Flowers and fruits abort.
10. COPPER
Wilting and twisting of dark green young leaves with numerous dead spots on leaf blades.
Chlorosis of veins occurs and leaves lose their luster.
Copper is rarely deficient
11. MANGANESE
The young leaves become bright yellow green and develop dark brown
interveinal areas usually initiating from the leaf tip. Severely affected
leaves wither and drop off.
Small diffused yellow areas develop on the older leaves which may
become brown later. Manganese deficiency
12. MOLYBDENUM
Chlorosis starts from older leaves and progress further to younger leaves.
It causes death of interveinal areas and then of the whole leaf.
Its deficiency causes Whip Tail in cauliflower.
13. CHLORINE
Whip tail
Wilting of leaves which in turn become reddish bronze in color Source: www1.agric.gov.ab.ca
Stunted roots with abnormal thickening near tips
14. Nickel
Necrosis initiating from the tip of leaf occurs.

References
1. Shober A L and Denny G C. Identifying Nutrient Deficiencies in Ornamental Plants1. http://edis.ifas.ufl.
edu/pdffiles/SS/SS53000.pdf
2. Tucker MR. Essential Plant Nutrients: their presence in North Carolina soils and role in plant nutrition.
http://www.ncagr.gov/agronomi/pdffiles/essnutr.pdf
3. Uchida R. Essential Nutrients for Plant Growth: Nutrient Functions and Deficiency Symptoms. http://
www.ctahr.hawaii.edu/oc/freepubs/pdf/pnm3.pdf
4. Plant nutrition. http://en.wikipedia.org/wiki/Plant_nutrition
Exercise 12.1: Identification of nutrient deficiency symptoms
Procedure:
1. Visit nearby vegetable gardens and try to find nutrient deficiency symptoms by observing vegetable crops
intermittently.
2. Record your observations.
3. Collect the samples and make herbarium.
Data sheet
Plant part showing Characteristics of
S. No. Crop Possible nutrient
symptoms symptoms
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Practical-13
Identification of Common Weeds in
Vegetable Gardens and Preparation of Herbarium
Exercise
13.1 Identification of common weeds in vegetable gardens.
13.2 Preparation of herbarium of different weed plants growing in vegetable gardens.
Exercise 13.1: Identification of common weeds in vegetable gardens.
Objective:
Identification of common weeds of vegetable crops on the basis of different growth parameters and
morphological attributes.

To demonstrate the different principles to identify important weeds.
Identification of common weeds growing in the fields of vegetable crops.
Pre-learning required: Knowledge about different crop weeds.
Handouts/material /equipments & tools required: Paper sheet and pen to note down the instructions,
hand lens.
Introduction:
Weeds are the unwanted and undesirable plants which grow voluntarily out of their place and compete with
the cultivated plants for nutrients, moisture, light and space and thereby reduce the quality and quantity of
the crop produce. Weeds can be classified and characterized on the basis of their life cycle, growing season,
number of cotyledons, morphology, etc.

How to identify weeds in vegetable crops?
There should be some criteria on which one can identify the weeds in the vegetable fields. It is important to
know the season in which the weed is growing, its life cycle, morphology etc. Keeping these criteria in mind,
the weed plants can be classified as;
1. Based on life cycle: On the basis of life cycle, the weeds have been classified as annual, biennial and
perennial weeds.
a) Annual weeds: Weeds of this group complete their life cycle in one season or in a year and thus
are called annual weeds. They are usually small herbs with shallow root system and weak stem. In
general, most of the common weeds are annual. They are further divided into two groups based on their
occurrence in different season.
i. Monsoon annuals (Kharif season): Monsoon annuals are the weeds which emerge with the onset
of rains and complete their life cycle before winter season or so. The seeds remain dormant in the
soil during cooler months and germinate as soon as they get favourable temperature and moisture
conditions during the kharif season e.g. Echinochloa colomum (water grass/Jhanda), Euphorbia
hirta (Badi dudhi) etc.
ii. Winter annuals (rabi season): Winter annuals are the weeds which grow during winter season
and produce seeds during spring or summer season e.g. Phalaris minor (Canary grass/Guli-danda),
Vicia sativa (Common vetch/RoriRewari) etc.
b) Biennial weeds: Those weeds that grow in the first season and complete their life cycle in the following
season are referred as biennials. In general, during first year, plants grow vegetatively and reproduce or
form seed in the second year e.g. wild carrot (Daucus carota) etc. These weeds are difficult to control
by removing aerial parts as the roots have the tendency to regenerate.
c) Perennial weeds: Those weed plants that live for more than two years. These are very well adapted to
withstand adverse conditions. These weeds grow not only by seeds but also by underground stem and
root suckers. These are difficult to control without consistent efforts. The weeds are further classified
into herbaceous (without woody tissues) and woody perennials.
i. Herbaceous perennials: They propagate through seed or vegetative parts. The vegetative parts are
cut during various intercultural operations and thus get spread in the field and give rise to new weed
plants. Examples are roots (Convolvulus arvensis) or crown (Timothy spp.) or bulb (Alliums spp.)
or rhizome (Sorghum halepense) or tubers (Cyperus spp.) or seeds (sonchus arvensis).

ii. Woody perennials: They are generally shrubs and bushes. Some common examples are Lantana
camara, Eupatorium adenophorum, Cannabis sativa etc.
2. Based on morphology: It is the most widely used classification. The weeds are classified into three
categories namely,
a) Broad leaved weeds: This is the major group of weeds and all dicotyledonous weeds are included in
this category. Weeds have wide leaves and the veins branch out in different directions e.g. Euphorbia
hirta(Badi dudhi).
b) Grasses: Grasses have narrow leaves and are arranged in sets of two with round or flat stems. All
the weeds belong to family Graminae are included in this category e.g. Echinochloa colomum (water
grass/Jhanda).
Broad leaved weed Grasses
c) Sedges: They have

plants with narrow leaves
arranged in sets of three
and stems are triangular
in cross section. They
resemble grasses and often
(a) (b) (c)
grow in thick clusters.
Creeping growth habit spreading by (a) under ground rhizomes
Sedges have a fibrous root (b) above ground stolons (c) tubers
system and may spread by Source: www.ipm.ucdavis.edu/PMG/weeds_intro.html
under ground rhizomes

and/or above ground stolons. Many sedges have tubers from which new plants can emerge. The weeds
belong to family Cyperaceae come under this group e.g. Cyperus spp.

Exercise 13.1: Identification of weed plants and recording of observations
Requirement: Fresh samples of weeds
Procedure: Observe different parts of the weed plant and record the observations in the data sheet on
different characters such as root system (tap, fibrous), stem (herbaceous, woody), morphology etc. Based
on these, identify the most prominent character along with name of the weed (Common/English/Botanical
name).
S. Local Botanical Crop in Season Root Stem Life cycle Morphology Any other
No. name name which (kharif/ system (herbaceous/ (annual, (grass, broad information
growing rabi) (tap/ woody) biennial, leaved, sedge)
fibrous) perennial)
10
11
12
13

Exercise 13.2: Preparation of herbarium of different weed plants growing in vegetable gardens
Objective:
Preparation of herbarium of different weed plants for their identification during off-season
Delivery schedule: 01 period

How to collect weed specimen for preparation of herbarium?
Demonstration of steps to be followed in the preparation of herbarium.
Handouts/material/equipments and tools required: Blotting paper sheets/old newspapers, herbarium

press, secateurs, scalpel, herbarium sheet, cello tape, pencil.
Introduction:
Herbarium is a collection of plants that are dried, pressed and preserved on herbarium sheets and arranged
in sequence in accordance of specific purpose for future reference, record and study. Weed plants can be
preserved in their original form after drying them in herbarium press. These pressed plants can be used for
their identification during off-season.
Herbarium collection
Collect fresh weed plants at appropriate stage with roots, leaves, flowers and seed.
It is desirable to maintain the plant specimen in good condition.
Herbarium pressing and drying

The wooden press board consists of two wooden plates of 1213 each
which tighten with screws for pressing.
Arrange the weed plant parts in normal position on a blotting paper/

newspaper sheet and also turn one or two leaves of this plant showing
back surface.
The specimen in newspaper folds are to be arranged on the lower part of

the pressing board. Write information about the habitat, date of collection Herbarium press
etc.

Put these blotting paper sheets in herbarium press and place upper plate on the top and tighten with
screws.
Keep the specimen for 24 hrs for sweating of moisture. This is called as sweating period.
Ensure that the specimen is spread in the newspaper folds and if necessary the top portion should be bent
during pressing.
The large specimens are to be cut in 2 to 3 parts according to convenience. The cut parts are to be arranged
on separate sheets.
The newspaper/blotting papers are changed after 12 hrs in first instance and
there after 24 hrs, 48 hrs and 72 hrs till the specimens are dried completely.
This is called natural drying.
In artificial drying, after sweating period specimens are kept in hot air oven
by maintaining 62C.
Herbarium mountings
Thick herbarium sheets of 11 16 are used for mounting.
Keep the specimen in centre and spread properly.
Fix the specimen to the mounting sheet with cello tape.
Herbarium labeling
Label the specimen in the space provided 4 3 on lower right side of the herbarium sheets.
The label information should have details of local name, common name, botanical name, habitat, collection
date, collected by, and notes if any.
Arrange the herbarium by group into kharif and rabi weeds.
Number the herbarium sheets serially on the top right corner of the sheet and write the index for it.

Practical-14
Controlling Weeds in Gardens through
Manual and Chemical Methods
Exercise 14.1: Use of herbicides and manual weeding methods to control weeds in vegetable crops
Objective:
To control weeds by using herbicides and manual weeding in vegetable crops.

Importance of weed control.
Different methods of weed control in vegetable crops.
Pre-learning required: Different weeding operations and importance of weed management.
Handouts/material/equipments & tools required: Paper sheet and pen to note down the instruction, hand
hoe, herbicide, spray pump, stop watch, measuring tape etc.
Introduction:
Before we do some practical exercise on weed control practices in vegetable crops, you should know about
the importance of weed control and different methods employed for controlling weeds.
What is weed and how it affects crop production?
Weeds are unwanted plants in crop field and its surrounding. They can easily establish and flourish under
non-ideal conditions of growth and may affect human welfare adversely. They compete with the crop for
water, soil nutrients, light and space and ultimately have direct impact on yield and quality of the crop.
Weeds also act as host for insects, pathogens and nematodes.
Direct seeded crops like radish, carrot, peas, beans, palak, amaranth, okra and fenugreek are more vulnerable
to weed competition before emergence and during establishment of young plants. Weed seeds easily germinate

under varied conditions and have long seed viability. They have prolonged seed dormancy in some cases
where they do not germinate for years under unfavourable conditions.
Losses caused by weed

1. Reduction in crop yield: The weeds cause 70-80% losses in total yield of vegetable crops if weeds are not
controlled well in time. Therefore, it is necessary to control weeds.
2. Loss in quality of the crop harvest: The leafy vegetables suffer much due to weed problem as the leafy
weed mixture spoil the economic value.
3. Alternate host for diseases and pests: Because of their close association with the crop, they may serve as
important reservoir or alternate host for many diseases and insect-pests.
4. Smother the growth of crop: They compete with crop for water, soil nutrients, light and space and thereby
suppress the growth of the crop.
5. Interference in crop handling and performing agricultural operations e.g. heavy infestation of Cynodon
dactylon (Doob grass) cause poor ploughing performance
6. Loss of human efficiency by causing allergies and poisoning e.g. Congress weed
Methods of Weed Control

Preventive weed management
Physical methods
Cultural methods
Chemical method
Biological methods
Integrated weed Management
Here, we will focus on physical and chemical methods of weed control.
Mechanical or Physical Methods: Removing the weeds physically with hands or by using tools/ implements
is called mechanical method. Common mechanical methods of weed control are:
1. Tillage: Tillage is done with implements drawn by animals or mechanical engines (tractors, tillers etc.)
rather than by man. Extensive tillage operations which include ploughing, discing, harrowing and levelling
are undertaken to prepare the soil. These operations promote the germination of weeds through turning
over the soil and then exposing the weed seeds to sun light which ultimately destroy the weeds. With
the gradual industrialization, pre-planting or post planting tillage is practical and has been found as an
economical method of controlling weeds.

2. Hoeing is widely used weeding tool for centuries. It is quite effective in row crop. It is useful for annual
and biennial weeds. In case of perennials, it destroys aerial growth with little effect on underground plant
parts resulting in regrowth.
3. Hand weeding: It is done by physical removal or pulling of weeds or removal with the help of khurpi/
hand hoe, spade, etc. but it is labour intensive, time consuming and costly.
4. Digging is practiced especially for the removal of shrubby and stumpy woody perennials. It is time
consuming and costly. Thus, digging is restricted for the removal of very hard perennial woody stem.
5. Sickling: It is done to remove the top growth of weeds to prevent seed production and starve the underground
part.
6. Mowing is cutting the weeds at ground level from weed infested area. It is practiced to keep the growth
of weed under check. It has limited value as a mean of weed control but it effectively reduce the seed
production of weeds. It is commonly practiced in meadows and pastures, along road side and in waste
lands.
7. Burning is very powerful technique of weed control in uncultivated land. It destroys aerial portion of the
weed directly through flame of the fire and underground portion through the heat effect.
8. Flooding kills the weeds by depriving plants of air, thus they die because of suffocation and inability to
carry out photosynthesis. It is an effective method of weed control when roots and shoots of weeds are
completely covered or surrounded by water for a long period of time. The perennial weed like Convolvulus
arvensis can be effectively controlled by this method.
In vegetables, the common weed control practices followed are hoeing and hand weeding.
Chemical weed control:

In this method, chemicals are used to control weeds. The chemicals used for weed control are called as
weedicides or herbicides. Chemical weed control is less time consuming and less expensive than hand
weeding. Selective and non-selective herbicides are used for weed control.
Soil fumigants like carbon dioxide, methyl bromide, chloropicrin, cynamide etc. and soil sterilants like,
simazine, atrazine, formaldehyde etc. are applied to soil to kill weeds.
Advantages of chemical weed control:

1) It eliminates early crop weed competition.
2) Herbicides give quick response in terms of checking the growth of weeds.
3) Hand weeding may lead to injuries to the root system of crop and thus damage the crop

4) This method is convenient and economical.
5) Tillage is minimized and thus farm power can be conserved.
6) This method conserves soil moisture and nutrients as weed emergence is prevented during initial crop
growth.
7) Weeds similar in morphology to that of crop can effectively be controlled.
Critical period for crop-weed competition in different vegetable crops
S. No. Crops Critical period after sowing/planting (days)
1. Potato 30-50
2. Pea 30-40
3. Cole crops 35-40
4. Solanaceous vegetables 35-40
5. Onion and garlic 20-30
6. Okra 20-30
7. Root vegetables 20-30
Table: Herbicides used for control of weeds in vegetable crop
Crop Herbicide Rate (kg/ha) Time of application

Fluchloralin (Basalin) 1.25 Pre plant incorporation
Pre-plant incorporation and 8 days
Solanaceous crops Alachlor (Lasso) 1-3
after transplanting
Pendimethalin 1-1.5 4-5 days after transplanting
Simazine (Princep) 0.25 Post-emergence
Potato Alachlor (Lasso)/Nitrofen 2.0 Pre-emergence
Pendimethalin (Stomp) 1.5 Pre-emergence
Nitrofen (TOK-E-25) 2.0 Pre-emergence
Root vegetables
Oxadiazon (Ronstar) 1.5 Pre-emergence
Trifluralin (Treflan) 1.0-1.5 Pre-sowing incorporation
Okra
Alachlor (Lasso) 1.25 Pre-emergence

Fluchloralin (Basalin) 1.25 Pre-plant incorporation
Cauliflower Alachlor (Lasso) 1.5-2.5 Pre-plant incorporation
Pendimethalin (Stomp) 0.75-1.0 Pre-plant incorporation
Cabbage Trifluralin (Treflan) 1-1.5 Pre-plant incorporation
Trifluralin (Treflan) 1-1.5 Pre-plant incorporation
Onion
Fluchloralin (Basalin) 0.75 Pre-plant incorporation
Precautions to be taken using herbicides:

Herbicides should be used within the permissible range.
Application of pre-plant herbicides should be done one or two days before planting but not earlier, as the
herbicidal efficiency may be lost due to volatilization, photo-decomposition or soil microflora etc.
Only the recommended herbicide should be used at a appropriate time.
Drift on other crop in vicinity should be avoided.
Problems associated in chemical weed control

Pollution of the environment.
Soil microbial population is affected.
Herbicides may cause drift effect.
It requires technical knowledge for calibration.
Residual effects are there.
Some herbicide are costlier and cause weed resistance.
How to handle spray pump?
In order to maintain spray efficiency and safe herbicide application, special attention should be given to clean
the equipment after each use. It is recommended that one sprayer should be used for herbicide application
only. However, if only one sprayer is used for all pesticide application, then it must be ensured that the spray
pump is thoroughly washed.
Exercise 14.1: Identification of important herbicides
Herbicides are chemicals which are used to kill weeds in different cropped and non-cropped areas. These are
originally manufactured as technical grades (a.i.) but in this form they are not suitable for direct use because

of their unsuitable physical characteristics. Therefore, different formulations are made by adding materials
like inert carriers, emulsifiers, wetting agents, solvents etc., which give them specific colour and structure.
The students should be able to identify different formulated herbicides while handling them
Requirements: Different herbicides, petri dishes
Procedure: Students will be provided different herbicides and will be asked to record certain observations
as per data sheet and will interpret the information
Data sheet
Exercise: Observe the given sample of herbicides and record your observations
Sample Name Form (liquid, Type (pre-plant, colour Active Specific

no. powder, pre-emergence, ingredient identification
granular) post-emergence) character

Exercise 14.2: Weed management in vegetable crops
Weeds cause considerable loss to the crop by competition and allelopathic effects and are therefore, required
to be managed before the critical period of competition with the crop to obtain higher production. The
efficacy of different weed management practices using hand tools and chemical methods can be shown to
the students by conducting a visit to the experimental farm.
14.2.1: Chemical weed control
Requirements: Herbicide, measuring cylinder, spray pump, water, measuring tape and stop watch
Student will record information regarding the name of herbicide, a.i., dose and time of application for the
control of weeds in different vegetable crops.
Procedure for pre-emergence application of weeds
Demarcate plot in which sowing of any crop has been done.
The plot should have proper moisture at the time of herbicide application. Therefore, pre-sown irrigation
is essential.
Prepare the solution by adding the herbicide in water in the spray pump e.g. for spraying in an area of
400 m2, 120 ml of pendimethalin has to be dissolved in 30 litres of water that means 2 spray pumps of
capacity 15 litres.
It is essential to monitor the speed of spraying the herbicide solution so that the recommended dose should
be sprayed in the specified area. Over spray leads to toxicity while spraying at lower concentration or
amount results in un-effective/no control of weeds.
For monitoring the speed, you can go for blank spray of water in a specified area.
Record the time of staring application of herbicide and its completion and work out the efficacy of spraying
herbicide in hours/ha.
The efficacy will be calculated in terms of man hour per hectare as
(Time taken to complete spray (hours) 10000)

Efficacy (man hour per ha) =
(Area covered )
14.2.2: Mechanical weed control
Requirements: Hand hoe, mechanical weeder, measuring tape and stop watch

Procedure:
Demarcate weed infested plots each having specific cropping area.
Remove the weeds from the plots with the help of hand tools like hoe and from the other plot with
mechanical weeder.
Note the time taken for completing the weeding operation.
Work out the efficacy of hand tool in hours/ha.
The efficacy of hand tools will be calculated in terms of man hour per hectare. If a student take 15 minutes
to complete the weeding in 5 m2 area with hand hoe then the efficacy will be calculated for an hectare as
(Time taken to complete weeding (hours) 10000)

Efficacy (man hour per ha) =
(Area covered)
(1510000)
= = 500 man hours/ha
(60 5)
Exercise 14.3: Calculation of dose of herbicide in terms of active in gradient
(Recommended dose of herbicide)

Quantity of commercial product of herbicide (kg per ha) = 100
(a.i of herbicide formulation)
Solved example
If, you buy pendimethalin with 40% a.i. Its recommended dose of application in tomato is 1.0 kg/ha. Then,
the quantity of commercial product required will be
1.0
= 100 = 2.5 kg/ha
40
In this case, 2.5 kg of commercial product is added to the amount of water required for one hectare. Spraying
herbicide with hand operated Knapsack Spray pump, water required to cover a hectare area varies from 750-
800 litres.
Exercise 14.4: Calculation of quantity of water to be used
Quantity of water required per unit area (litre per unit area)
(water required for one ha area to be sprayed)

=
10000

Assignment
Students will be given different problems to calculate the doses of herbicides for different situations.
Exercise14.5: Participate in weed control operations in any of the vegetable crop and record observations
on the data sheet
Data sheet
Operation conducted Observations
Name of the crop
Area covered
Stage of the crop
Weed population
Weed species present
Stage of weed growth
Field condition
Tool used for weeding operation
Time taken to complete the weeding
Man hours required for one hectare
Problem faced, if any
Any other observation

Exercise 14.6: Conduct an experiment to know the comparative effect of chemical weed control and no
weed control in garden pea/French bean and record observations on the data sheet.
Data sheet
Integrated weed management (Chemical

Plots spayed No weed
Operation conducted as pre emergence + one hand weeding
with chemical control
after 30-45 days of sowing)
Name of the crop
Area covered
After one month
Weed population
Crop condition
After two months
Weed population
Crop condition
At harvest stage
Crop condition
Yield
Any other observation

Practical-15
Identification of Different Types of
Mulches and their Application in Vegetable Crops
Exercise
15.1 Identification of different kinds of mulches.
15.2 Method of application of mulches in vegetable crops.
Exercise 15.1: Identification of different kinds of mulches
Objective:
Identification of different mulches and their importance in vegetable production.

Importance of mulch application in vegetable crops.
To demonstrate the identification of different types of mulches.
Pre-learning required: Introduction to mulching.
Handouts/material /equipments and tools required: Paper sheet and pen to note down the instruction,
organic mulch, plastic mulch etc.
Introduction:
Mulching is simply a practice to cover the soil around plants with a protective material which may be organic
or inorganic viz., straw, grasses, plastics, etc. Mulches help to reduce evaporation and moderate fluctuations
in diurnal soil temperature, especially in the root zone environment. It is a practice in which the organic
residues are not ploughed but are placed on the surface.
Importance of mulch application
The application of mulch can help cultivation of vegetable crops in many ways.

Mulches reduce weed growth by making conditions unfavorable for germination of weed seeds by providing
a physical barrier for emerging weeds. A good mulch layer can save many hours of laborious weeding. A
thick layer of organic mulch material is effective in reducing the population of annual weeds in vegetable
crops, since they have difficulty in penetrating through mulch. Some small perennial weeds may also be
suppressed in this way but often dandelions or other tap rooted weeds eventually find their way through
the mulch. They are easy to pull since the soil stays moist beneath the mulch. Therefore, mulch suppresses
weed-flora and reduces weed competition with crop for water and nutrients by making them available in
greater quantities for crop plants.
Mulches are very useful for maintaining uniform moisture conditions in the vegetable gardens by reducing
water loss through evaporation i.e. conserves soil moisture.
Layer of mulches also reduce soil erosion by reducing the impact of heavy rainfall.
Organic mulch allows a slow and steady infiltration of water rather than the puddling and subsequent
crusting which often do occur with a heavy rain.
Mulches help in the production of clean and quality produce e.g. mulch reduces splashing of soil on the
fruit surface leaving them cleaner and help to prevent the spread of diseases.
Mulch modifies soil temperature e.g. plastic mulch raises the soil temperature quickly in the spring season
which enhances the plant growth and thus early harvest can be obtained. Organic mulch acts as an insulator
which keeps soil temperature low and, therefore, should be applied later in the season. This helps in
checking seedling mortality and improving crop stand.
Mulches improve the soil fertility e.g. organic mulches after decomposition add nutrients and humus to the
soil, thereby, improve physical properties of the soil.
Procedure to identify different mulches
Types of mulches:
1. Organic mulches: They include plant residues such as saw dust, straw, leaves, corncobs, peanut hulls and
pine needles, animal manures, peat moss and wood products etc.
2. Synthetic mulch: It includes clear and black polythene sheet, metal foils.
Organic Mulches
Sawdust: Sawdust is best used around permanent plantings. It is readily

available from sawmills and tends to be inexpensive. A layer of 5 cm of
sawdust provides good weed control. A very thin layer of sawdust (0.5 cm) Sawdust mulch
Source: greeningthelandscapebook.com

is useful after sowing of seeds as it conserves soil moisture. There is often a problem of crusting of fresh
sawdust after rainfall due to impermeability. Aged partially rotten sawdust makes satisfactory mulch that
lasts for a long time.
Hay or straw: Hay and straw are readily available in rural areas. Both are
recommended for vegetable and fruit plantings. A layer of 15-20 cm of hay
or straw provides good control of annual weeds. They decompose quickly
and must be replenished to keep down weeds. It improves the soil fertility
after their decay. Avoid hay that is full of weed seed and brambles. They are
Hay/straw mulch
more frequently used in winter season. In vegetable gardens, it is suitable for Source: organicgardening-bio-garden.blogspot.com
larger transplants as it can smother the small seedlings.
Pine needles: They make excellent mulch around potato, onion, turmeric,
ginger etc. A 5 cm layer of pine needles makes excellent mulch for acid
loving plants. It allows water to penetrate easily and supply nutrients as they
Pine needles mulch
decompose. Source: www.gardensandcrafts.com
Grass clippings: It is very effective mulch. Sometime it may cause problem

as excessive heat may be generated from a thick layer of green grass due
to sub-oxidation conditions. The air is not able to penetrate to the bottom
which leads to foul smell. Therefore, a thin layer of grass clippings as mulch
should be used which decomposes rapidly and in addition provide nitrogen
Grass clippings mulch
Source:inmykitchengarden.blogspot.com
to the growing plants. Grass clippings may be used directly as mulch around
vegetables or fruit plants, or they may be composted. It is used to cover the
nursery beds after sowing of vegetable seeds till germination.
Leaves and Leaf mould mulch: Leaves are easily available and they decompose faster than other organic
mulches. They improve the soil by releasing nutrients upon decomposition. It is best to chop and compost the
leaves and leaf moulds before spreading. A layer of leaves, 2 to 3 inches thick after compaction, provides good
annual weed control. The dry leaves are blown away by the strong wind, therefore, partial decomposition of
leaves is desirable.
Peat moss: This mulch is attractive and easy to handle but expensive. Dry peat moss requires considerable
time and water to become moist, so it is applied only to 5-7.5 cm layer. Due to acidic pH of peat moss, it

should be preferably used in case of acid loving plants. It tends to be blown away if applied dry and probably
more suitable for incorporation into the soil.
Compost: A 5-7.5 cm layer of compost is good. It contains weed seeds thus the problem of weeds is
aggravated if used as mulch. It is better to use by incorporating it into the soil since it is an excellent source
of soil amendment. A layer of compost may be used on overwintering beds of perennials, such as asparagus
to provide nutrients and help in protecting crowns.
Hulls and ground corncobs: Ground corncobs are very good material for mulching purpose, some people
find their light colour objectionable. A layer of 5-10 cm of ground corncobs provides mulch. They can be
easily blown by the wind, so heavier mulch, such as partially rotted hay or straw, may be used on top to hold
down the lighter materials.
Peat mulch: Peat being fine in texture has good moisture holding capacity and it
is effective soil conditioner but it does not have good nutrient value.
Poultry Mulch: Poultry litter in many areas is available at poultry farms. The
litter material may be straw, sawdust, crushed corncobs or woodchips.
Woodchip mulch
(www.123rf.com)
Woodchip mulch: It is a byproduct of reprocessed timber and can be effectively
used as mulch in vegetable crops.
Inorganic mulches
Plastic mulch: Plastic mulches are commercially in use since early 1960s in the United States in vegetable
crops. It is the most versatile among all mulches which are at present in use. It is manufactured in different film
colours, thickness and widths. The plastic film mulches are generally made from low density polyethylene or
linear low density polyethylene. The benefits associated with the use of plastic mulches include higher yield,
early harvest, improved weed control and increased water and fertilizers use efficiency. Plastic mulches have
also an effect on plant microclimate by modifying soil temperature and
restricting the soil water evaporation. Different kinds of soil mulches are
as under:
1. Black plastic: Black is the most common colour for controlling soil
environment. Black plastic mulch increases the soil temperature by
Black plastic mulch
about 8F in the spring. In mid summer, the black mulch raises the

temperature beyond threshold tolerance range which causes root damage. This problem can be minimized
by providing a good foliage cover or organic mulch which prevents direct absorption of sunlight. It is
important to periodically monitor soil moisture beneath the plastic. Make slits on the sheet for percolation
of water. Black plastic is easy to obtain, but is fairly expensive.
New types of black plastic mulches are available in the market which has a white reflective side to prevent
the overheating problems as experienced with solid black plastic and another plastic mulch sheet is porous
which allows penetration of water and exchange of gases between the soil and air.
2. Clear plastic: Clear films are also used as mulch. It offers limited weed
control unless herbicide is applied before mulching since light can easily pass
through it. This material is most often used to warm the soil temperature
early in the spring to prepare an area for planting. This mulch raises the soil
temperature by 10F or more. Clear plastic is readily available and somewhat
less expensive than black plastic. Clear plastic mulch
3. Red plastic: Red plastic mulch reflects onto plants higher amounts of certain
growth-enhancing light waves from sunlight. It has been reported that red
plastic mulch enhanced tomato yield in research plots up to 20 per cent, while
conserving water and controlling weeds.
Red plastic mulch
4. Aluminium-coated plastic and foil mulch: Its use in vegetable crops is
limited. These mulches reduce insect-pests, such as aphids and viral diseases
transmitted by insects. These materials decompose very slowly but they are
expensive and quite unattractive mulches.
Exercise: Foil mulch

(www.asianproducts.com)
1. Identify the following mulches
1. ________________ 2. _________________ 3. __________________

Exercise 15.2: Method of application of mulches in vegetable crops
Objective:
Application of organic and synthetic mulches to conserve moisture, weed control and modifying soil
temperature

To demonstrate the method of application of different mulches
Handouts/material required/equipments and tools: Paper sheet and pen to note down the instruction,
organic mulch, plastic mulch etc.
When to apply mulch?
Time of application depends on the purpose of mulching. Mulch

acts as insulating material which tends to warm up the soil in the
spring and cool down in fall season.
Spring season: It is effective to apply the mulches in vegetable

gardens after the soil has warmed up in spring. Cool and wet soils
tend to slow down the seed germination and increase the decaying
of seeds and seedlings.
Winter season: Mulches are used to raise soil temperature during winter
season. Mulches can be applied late in the fall before the onset of harsh
winters.
Procedure to apply mulch

1. Organic mulch
Most of the organic mulches are usually applied when the vegetable crops
have established well (10-15 cm tall) and the soil has warmed to near-
Fig. 1: (a) Hay mulch
optimum temperatures. in broccoli, onion,
It is advisable to make an area weed free before the application of mulch. (b) Straw mulch in
capsicum
Spread the mulch evenly over the soil surface just away from the plants. Source: www.extension.org

The amount of mulch to be applied depends on the texture and density of the mulch material.
The thickness of wood and bark mulches should not be more than 5-7.5 cm and that of grass clippings or
shredded leaves should never be more than 5 cm.
Apply organic mulches when there is reasonably good soil moisture and before the weather turns hot.
Organic mulches generally lower soil temperatures and conserve soil moisture by slowing evaporation
while allowing rainfall to penetrate.
Normally, organic mulch is left in the field after harvest. It helps to build soil organic matter after
decomposition.
Manual application of organic mulches is labour intensive, and is applicable for small gardens.
2. Synthetic mulch
Plastic mulch is applied prior to planting.
The type of mulch to be used depends upon the purpose, availability

and cost of the mulch.
Plastic sheet should be spread on land that has been completely

prepared for planting and contain good soil moisture.
Place the mulch over the row to be planted. Then bury the edges to Figure 2. Tomato cultivation
prevent it from blowing away. using black polyethylene
film mulch
Cut slits or make holes at the recommended spacing for transplanting Source: www.extension.org
or seeding a vegetable crop.
A few additional slits can be made to allow water to infiltrate. The drip irrigation lines should be placed
carefully in the rows under the mulch.
These drip lines provide water and liquid fertilizers to the crop.
The plastic sheets effectively control weed emergence, promote soil temperature and early crop growth.
Weeds emerging through planting holes and path between mulched beds generally need weeding.
Remove plastic mulches from the field at the end of the growing season.

Application of organic and synthetic mulches together
Many vegetable farmers also apply straw or other organic mulches

in alleys/paths between plastic-mulched beds, either at planting or
after cultivation (Fig. 3).
In addition to suppression of weeds on alleys, this system adds

organic matter, conserves soil moisture, soil quality and prevents
excessive soil heating during summer, thereby realizing many of the
Figure 3. Alleys between plastic
benefits of both organic and synthetic mulches. mulched beds are covered with
a thick layer of hay.
The organic mulch can also improve fruit quality in cucurbits by (Source: www.extension.org)
preventing fruit-soil contact in alleys.
Exercise
1. Study the comparative performance of organic mulched and non-mulched tomato crop during the hot
summer months.
2. Grow tomato crop in January using black plastic mulch and compare its yield performance and fruit
quality with that of non-mulched tomato crop grown simultaneously.

Practical-16
Methods of Training and Pruning of
Tomato and Cucumber Crop
Exercise
16.1 Methods of training and pruning in tomato
16.2 Methods of training and pruning in cucumber
Objective:
Hands on training and pruning in tomato and cucumber
Delivery schedule: 02 periods

Importance of training and pruning
To demonstrate the training and pruning methods in tomato and cucumber.
To compare the effect of training and pruning on yield
Handouts/material/equipments & tools required: Paper sheet and pen to note down the instruction,
secateurs, bamboo/any other stakes, polypropylene twine, wire etc.
Pre-learning required: Introduction to training and pruning
Introduction:
Training is done to keep shoots and fruits away from the ground. It results in reducing losses due to fruit
rot and other infections. It is easy to spray the well trained plants for the control of insects and diseases.
Moreover, harvesting of fruits becomes easy than the untrained plants. On the other hand, pruning is the
removal of small shoots emerging in between main shoot and compound leaf of tomato. It is important
to prune tomato plants (suckered) to reduce the number of branches. This makes plants more suitable for
staking. Plant type also determines the amount of pruning in tomato. Properly pruned plants produce early
and large fruits than non-pruned plants of the same variety.

Experiment 16.1: Methods of training and pruning in tomato
Pruning tomato plants: You have read in chapter 8 of theory about different growth habits (determinate
and indeterminate) in tomato. Determinate types are not pruned. In contrary, indeterminate types are heavily
pruned when trellised, moderately pruned when staked, and lightly pruned when caged.
Procedure:
Method of pruning:
Remove shoots which are less than 4 inches in length to avoid

injury to the plant.
Early in the morning, remove a sucker either by holding it

between your thumb and second finger and twist it to the side
until it breaks or cut it with a secateurs.
Pruning of side branches
Do not cut suckers with a knife because there is danger of Source: www.theinnovationdiaries.com
spread of viral diseases.
Methods of training tomato
There are three popular methods of supporting tomato plants which are mentioned as under:
1. Staking
2. Trellising
3. Caging
1. Staking: The standard method of one plant per stake is the most time-consuming training procedure
because it requires constant pruning and tying. Amongst above mentioned three methods, staking requires
minimum space per plant and is least expensive. Wooden or metal stakes 1.5-2.0 m long are required for
indeterminate varieties and 1-1.25m long for determinate varieties. Wooden stakes should be at least 2.5-
3.0 cm2. On the other hand, metal stakes can be used which in general have small diameter and long life.
Sections of concrete reinforce rods (rebar) make excellent tomato stakes. Raise plants at a spacing of 60-
90 cm between rows and 30-45 cm between plant to plant with in a row.
Procedure of staking:
i) Single-Stake Support:
The wooden or metal stakes are submerged 30-45 cm in the ground and left about 150 cm above ground.
Set stakes 60-90 cm apart, 60 cm deep and 90-120 cm apart with in a row.

Seedlings should be planted about 15-20 cm above the bottom end of each stake.
Train only two or three fruit-producing branches of indeterminate plants by removing all other suckers.
A popular method is to select the main stem with the suckers that develop
immediately below the first flowering cluster (a very strong sucker), and
one more sucker just below that.
Pruning is a continuous operation since side shoots or suckers grow

out rapidly. If side shoots are allowed to develop, the plant will soon be
sprawling in many directions.
The main stem should be tied loosely to the stake with soft, thick twine
by first tying it to the stake and then looping it loosely around the plant.
If the twine is too tight, it may incise into the stem as the plant grows. Tie Single branch staking
individual branches to the stake with soft string.
2. Trellising:
It is used only for indeterminate varieties.
The plants are grown at a spacing of 90 cm between rows and 30cm apart with in a row.
The plants are trained by retaining the main stem only (Single branch training), or occasionally on double
branch i.e. main stem and one strong sucker.
It is important to remove all other suckers.
Different methods of trellising are:
i) Double wire trellis:
The double wire trellis can be raised by submerging either 1.5-

1.8 m high metal poles or square wooden/bamboo poles in the
ground about 5-6 m apart.
The end posts should be fixed firmly with support wires.
Then, a twine wire is run from one pole around the other pole
and back to the starting pole. This makes two parallel wires,
tightly placed about 10 cm apart.
The first set of wire is placed about 45-60 cm above the ground Double-wire trellising
level. The next 3-4 sets of wire are erected tightly at 45-50 cm Source: www.extension.org
apart till the top of the posts.

Plants are allowed to grow up between these sets of wire.
As the plants grow, they are further directed to the next set of wires and are allowed to climb there.
Some pruning is necessary to keep side shoots from sprawling away from the trellis.
ii) Tree or Head system:
Similar to double wire trellis, raise a trellis (fence) by fixing 2-2.2 m high metal poles or square wooden/
bamboo poles in the ground about 5-6 m apart.
The tops of the posts should be about 6 feet above the soil
surface.
Stretch a heavy wire or a piece of barbed wire between the

tops of the two posts.
Extend a polypropylene twine along the base of the row and

tie it with both ends of the poles. Modified trellis method
Use same polypropylene twine to train the plant by putting knot of the one end of it with the base twine
and the other end to the top wire.
Barbed wire prevents twine from slipping as the top wire droop down with the weight of the plants
As plants grow, wrap them around the twine for support. For trellising two stems per plant, use a separate
cord for each stem.
Caging: Tomato plants supported by cages made from concrete reinforcing wire require considerably less
labour than either staked or trellised tomatoes because there is no tying and only limited pruning.
A 5-foot length of 10-guage support wire with 6-inch openings makes a cage
of about an 18-inch diameter.
Make cages at least 5 feet in height for indeterminate varieties. Small cages
are best for determinate varieties.
Set tomato plants 90 cm apart in the row and place a cage over each plant.
Push legs into the ground for fixing the cage.
Caged plants are generally pruned to four or five main fruiting branches.
As plants grow, keep turning ends of the branches back into the cages.
Caging

Exercise 16.2: Methods of training and pruning in cucumber
Procedure
1. Tree or Head System:
Build a trellis (fence) by fixing 2-2.2 m high metal poles or square wooden/bamboo poles in the ground
about 5-6 m apart.
The tops of the posts should be about 6 feet above the soil surface.
Stretch a heavy wire or a piece of barbed wire between the tops of the two
posts.
Extend a polypropylene twine along the base of the row and tie it with both
Tree system
ends of the poles.
Use same polypropylene twine to train the plant by putting knot of the one end of it with the base twine
and the other end to the top wire.
Barbed wire prevents twine from slipping as the top wire droop down
with the weight of the plants.
In this system, the vines are trained like dwarf bush. It is the most suitable
method for training cucurbits.
In this system, the first four to six lateral runners, as well as leaves are
removed that appear up to first 50 cm of the plant height. Source: www.tomatoville.com
The main stem of the plant should be attached to the top of the trellis
structure with ties. This can lead to continuous horizontal growth.
As plants grow, wrap them around the twine for support.
2. Pergolla System:
This system of training is also known as Pendal or Arbour or Umbrella or Bower.
It is the other method used for training cucumber.
In this system, the vines are spread over a criss cross

net work of wires above the ground supported by pillars
(concrete or stone) or metal poles or square wooden/
bamboo poles.
Galvanized wires of 5, 8 and 10 gauge thickness and

turning buckles are used. Umbrella system

Only the best growing shoot from the plant is allowed to grow upright along the stake provided up to the
bower height.
In this system, two vigorous shoots in opposite direction are selected and allowed to grow in opposite
directions on the wires overhead. They serve as primary arms and from these primary arms, secondary
shoots emerge.
These primary and secondary arms form the permanent frame work of the vine.
This system gives better exposure of the foliage to the sun and thus results in better quality fruits and
higher yield.
3. Double wire trellis: Similar to tomato, the double wire trellis can be used for staking cucurbits like
cucumber, small melon, or small winter squash with fruit weight up to about one kg.
The double wire trellis can be erected by submerging either 1.5-1.8 m high metal poles or square wooden/
bamboo poles in the ground about 5-6 m apart. The end posts should be fixed firmly with support wires.
A twine wire is run from one pole around the other pole and back to the starting pole. This makes two
parallel wires, tightly placed about 10 cm apart.
The first set of wire is placed about 60-90 cm above the ground level. The next 3-4 sets of wire are erected
tightly 45-50 cm apart up to the top of the posts.
Plants are allowed to grow up between these sets of wires.
As the plants grow, they are further directed to the next set of wires and are then allowed to climb.
Exercise
1. Do pruning of unwanted branches in tomato and apply head system of training. Keep some of the plants
without pruning and training for comparison. Analyse the effect of these operations on quality of fruits and
total yield.
2. Apply either arbour or head system of training in cucumber and compare the performance with untrained
plants for yield and fruit quality.

Practical-17
Preparation of Stecklings of Root Vegetables and
their Planting for Seed Production
Exercise
17.1 Preparation of stecklings by raising mother roots of carrot, radish and turnip
17.2 Planting of stecklings for seed production of root vegetables
Exercise 17.1: Preparation of stecklings by raising mother roots of carrot, radish and turnip
Objective:
Preparation of root stecklings for quality seed production of root vegetables

The importance of stecklings in seed production of root vegetables
To demonstrate the growing of root crops and to prepare stecklings from their roots
Pre-learning required: Introduction to seed production of root vegetables
roots of radish or carrot or turnip or beet root, knife, digging hoe etc.
Introduction:
Root vegetable crops are cross pollinated in nature and therefore, seed production has to be taken up very
carefully. Carrot, radish and turnip belong to two groups namely Asiatic and European. The Asiatic types
produce seed under plain conditions whereas European types can produce seeds only in the hills as their
roots need low temperature (around 10C) for 4-8 weeks to transform into reproductive phase.
Step I: Raising of mother roots for preparation of stecklings

1. Selection of a variety
2. Time of Sowing: For seed production purpose, adjust sowing time in such a way that roots must get ready
by the onset of winters for receiving chilling stimulus particularly in European types. In hills, autumn
sowing preferably may be done in early October.
3. Production technology: Follow the production technology as follows to raise the roots for the preparation
of stecklings.
Agronomic practices Carrot Radish Turnip Beet root
Seed rate (kg/ha) 6-7 10-12 4-5 8-9
Spacing (row to row plant to plant) 30 cm 5 cm 45-60 cm 10 cm
Farmyard manure (t/ha) 10

50-90: 40-80: 40-80
Full dose of farmyard manure, phosphorus, potassium and half
N: P2O5: K2O (kg/ha) dose of N should be applied at the time of transplanting. Remaining
nitrogen should be top dressed in two equal installments at an
interval of one month each.
Pre-emergence application of Propazine @ 1.12 kg/ha has to be
Weed management done. Earthing up is also essential for better growth and development
of roots.
Critical stages of irrigation Initiation of root and root development stage
4. Methods of seed production
a) Root to seed method: This method is most effective for the quality seed production as only true-to-
type roots are selected for the seed production. The stecklings are prepared after uprooting the roots
which simultaneously confirm the varietal characteristics, especially the underground economic part
(root).
b) Seed to seed method: In this method, seed is sown in the field

and plants are not uprooted. This may result in mixture of seed
if any off-type plant is left in the field.
5. Selection of roots: Uproot the plant when the roots have attained
proper size (60-70 days after sowing) depending upon the variety.
Spring radishes are ready for uprooting with in 30-40 days of Lifting of mother roots

sowing. After harvesting, examine each root critically for foliage and root characteristics namely, size,
shape, colour, texture, sponginess etc. Reject roots having off-type foliage, roots not conforming to varietal
characteristic, diseased, malformed, forked etc.
6. Preparation of stecklings from selected roots: After selection, hold

the top/foliage of roots in your hand just near the shoulder of the root
rd
and cut the foliage which remains out of your fist. Cut of lower root
portion in Asiatic types where as whole roots are used in European
varieties.
Stecklings ready for planting
Exercise 17.2: Planting of stecklings for quality seed production of root vegetables
Objective
Quality seed production in root vegetables by planting stecklings

To demonstrate the planting of stecklings for seed production of root vegetables
Acquaintance with the additional practices to be followed for the quality seed production of root
vegetables
Pre-learning required: Isolation distance, rouging and inspections to maintain the purity and identity of a
particular variety
stecklings and the other inputs to raise the seed crop
1. Isolation requirements: Maintain at least 1600 meters of isolation distance between two varieties of
radish for production of foundation seed and that of 1000 meter for certified seed. In carrot, maintain
isolation distance of 1000 m and 800 m between two varieties for production of foundation and certified
seed, respectively.
2. Step II: Planting of stecklings:
Prepare the field to fine tilth by one deep ploughing followed by 2-3 harrowing and then level it. Make
plots of convenient size by providing irrigation and drainage channels.

Add 200-250 q/ha of well rotten farmyard manure at the time of
preparation of land.
Prepare small pits according to the size of the steckling at a spacing of

60 cm 45 cm in Asiatic type and 45 cm 45 cm in European type
radishes. In carrot, the spacing is 45 cm 45 cm and 45 cm 30 cm
in the respective group.
Also, apply 35kg nitrogen, 50kg phosphorous and 50kg potassium per
hectare as basal dose. Mix the fertilizers thoroughly so that the roots
do not come in direct contact with fertilizers.
Plant the stecklings carefully so that top foliage remain above ground
level. Planting of stecklings
Irrigate the field immediately after planting the stecklings.
After one month of planting of stecklings one weeding and earthing

up should be done along with top dressing of nitrogen @ 35 kg /ha.
Irrigate the crop at 8-10 days interval depending upon the weather
conditions.
3. Rouging and field inspections: Off type plants and early bolters should Flowering stage
be uprooted (rouged) from the field. Normally, three rougings are done at
following crop growth stages:
Before maturity of roots for off type foliage.
At the time of steckling preparation.
At flowering stage to remove early and late bolters.
4. Harvesting and threshing:
Radish
Harvest the crop when 75% of the siliquas have attained maturity.
Keep the crop in a heap for curing for 2-3 days for uniform seed maturity.
Dry the crop by spreading it in the open sun for 5-7 days.
Thresh the siliquas by trampling or beating with sticks.
After threshing, winnowing is done to remove the chaff.
The seed is graded through sieves and dried to 6 per cent moisture level before storage.

Carrot
Carrot plant bear compound umbels. It is the king umbel (primary

umbel) or umbel of the first order that flower first. Secondary,
tertiary and other orders of umbels flower at an interval of 8-12
days from each-other.
The best time of harvest is when the secondary umbels (heads) are
fully ripe and tertiary heads begin to turn brown. Carrot umbel
Seed is commonly harvested manually in 2-3 pickings.
After drying, heads are threshed and seed cleaning is done.
After cleaning the seed is rubbed by hand to remove the bristles on the surface and is graded through
sieves.
Before storage, the seed moisture content should be 8%.
5. Seed Yield
Radish
Asiatic types : 9-12 q/ha,
European types : 4-5 q/ha
1000 seed weight is about 10g.
Carrot : 5-6 q/ha
a. Specific requirements
Minimum permitted limits (%)

Factors
Foundation Certified
*Roots not confirming the varietal characteristics (including for seed) 0.10 0.20
**Off Types (Plants) 0.10 0.20
Plants infected by seed borne diseases 0.10 0.50
* Maximum permitted at second inspection at mother root production stage.
** Maximum permitted after flowering and at seed production stage.
Seed borne diseases to be considered are Black rot and Black leg

Seed Standards
Standards for each class
Factors Radish Carrot
Foundation Certified Foundation Certified
Pure seed (minimum) % 98 98 95 95
Inert matter (maximum) % 2 2 5 5
Other crop seed (maximum) Numbers/kg 5 10 5 10
Total weed seeds (maximum) Numbers/kg 10 20 5 10
Germination (minimum) % 70 70 60 60
Moisture (maximum) % 6 6 8 8
For vapour proof containers (maximum) % 5 5 7 7
Exercise:
1. List the steps to raise the seed crop of radish by planting root stecklings and then follow these steps to
produce the quality seed of carrot.

Practical-18
Seed Production Technology of Cucurbits
Exercise
18.1 Raising crop of cucurbits for quality seed production.
18.2 Method of seed extraction in cucurbits and maintaining seed standards.
Exercise 18.1: Raising crop of cucurbits for quality seed production.
Objective:
Quality seed production of cucurbitaceous vegetables.

To demonstrate the growing of cucurbits for seed production.
Additional production procedures to be followed to maintain the identity of a variety.
Pre-learning required: Agronomic practices for raising the cucurbitaceous vegetables.
Handouts/material /equipments & tools required: Paper sheet and pen to note down the instructions,
seed and other inputs to raise the crop including staking material.
Introduction
The seed production is taken up for a particular variety(ies) which is/are recommended for cultivation in a
specific region(s) and has demand among the farmers. Therefore, the basic requirement of seed production
is availability of improved varieties/hybrids. The variety should be notified for certified seed production
however, any variety can be multiplied for Truthfully Labeled Seed (TFL). Procure nucleus/ breeder/
foundation seed from source approved by a seed certification agency.
1. Isolation requirements: The cucurbits are cross pollinated in nature and in general, bear monoecious
flowers. The honeybees are major pollinator and thus, an isolation distance is required between different

varieties and species of cucurbits to separate the fields to maintain purity of the seed. The isolation distance
is as under:
Certified seed : 400 m
Foundation seed : 800 m
Breeder seed : 1000 m
It is further important to mention that different species of cucurbits have the ability to cross with each other
e.g. Cucumis species (muskmelon, long melon and snap melon), Cucurbita species, and cucumber with its
wild relative Cucumis hardwickii.
2. Season of seed production: Seed crop must be grown in such a season that remain dry at seed maturity
and seed extraction. Rainy season is suitable over summer season for raising seed crop as monsoon rains
recede by the time seed crop mature.
3. Soil conditions and preparation of field: Cucurbits prefer well-drained soils such as loamy sands. The
land should be free of volunteer plants. The soil of selected fields should be well aerated. Prepare the field
to a good tilth by one deep ploughing, two to three harrowings followed by leveling.
4. Agronomic practices: Follow the cultivation practices similar to that of green crop production of different
cucurbits.
S. No Crop Time of planting Spacing (cm) Seed rate (kg/ha)

Jan-Feb
1 Cucumber 120-150 100-120 4-5
June-July
Jan-Feb
2 Bitter gourd 100-150 100-120 5-6
June July
Bottle gourd Jan-Feb
3 300 100 6-8
June July
Jan-Feb
4 Ridge/Sponge gourd 100 50 4-5
June- July
Jan-Feb
5 Watermelon 200 150 5-6
April-may
Jan-march
6 Muskmelon 200 100-150 4-5
April-may
Jan-Feb
7 Pumpkin 200 100-150 6-8
June-July
5. Training of vines: During monsoon season, cucurbits such as cucumber, bitter gourd, ridge gourd, sponge
gourd and bottle gourd are allowed to grow on a pandal or bowers made of bamboos and sticks to harness
better yield. Staking help to avoid direct contact of fruits with wet soil which otherwise cause fruit rotting.
The growth and development of hanging fruits is better than those lying on the ground surface.

6. Rouging: Seed crop is required to be monitored at various stages of its growth for removal of off-type
plants. Any variation in the specific characters in any of the plants of the variety grown for seed are rouged
out. The most critical stages to carry out rouging are as under:
Before flowering to remove off-type plants to avoid natural cross-pollination.
Fruit set and fruit development stages.
7. Field inspections: A minimum of three inspections should be made, the first before flowering, the second
during flowering and fruiting stage and the third at the mature fruit stage prior to harvesting.
8. Maturity of fruits: The maturity of different cucurbits for seed extraction can be adjudged from change
in fruit colour on the vines. The stage at which different cucurbits should be harvested are as under:
Cucumber and summer squash: green to pale yellow or golden yellow
Bitter gourd and snake gourd: Fruit turn to bright yellow.
Bottle gourd: Fruit colour fade to straw green or pale yellow.
Pumpkin: Fruit redden and seeds inside the shell break readily from pulp.
Muskmelon: Full slip stage.
Watermelon: Fruits are ready to harvest at edible maturity, fruit colour change from green/white to pale
yellow at under side of the fruit.
Luffa: Complete drying/fruit turn to grey colour.
Exercise:
1. Grow cucumbers for seed production by following all essential cultural practices and principles of quality
seed production.

Exercise 18.2: Methods of seed extraction in cucurbits and maintaining seed standards
Objective:
Seed extraction of cucurbitaceous vegetables.

To demonstrate the methods of seed extraction of different cucurbits.
Post-harvest handling.
Pre-learning required: Cultivation technology for raising different cucurbits.
mature fruits of cucurbits, bucket, water etc.
Seed Extraction Methods: There are two method of seed extraction which are used to extract the seed in
cucurbits.
1. Dry method:
Harvest the mature fruits.
Dry the fruits in the sun.
Cut one side of the fruit and shake it.
The seeds come out from the fruit.
Collect the seed and dry for few days.
This method is applicable in snake gourd, sponge gourd and ridge gourd.
2. Wet method: The seeds of different cucurbits are extracted as under:
a) Mechanical Extraction:
In this method, the fruits are cut into pieces and macerated by machine.
The pulp is removed by washing under running water and seeds are separated out from pulp.
This method is quick, less expensive and seeds retain good luster but require good amount of
water.

This method is applicable in bottle gourd, watermelon, round melon
and ash gourd.
b) Natural Fermentation:
Cut the fruits of cucurbits into two halves.
Scoop out the seeds along with placental material. Immature stage
Keep this material in plastic or steel vessel for 48 hours at room
temperature and stir it 2-3 times.
Then, wash the seed thoroughly with water.
The main drawback of this method is discolouration and poor luster

of seed.
Mature cucumber fruit
Fermentation is usually avoided for seed extraction in almost all
cucurbits because the seeds get discolored and also germination
potential of the seeds is reduced.
c) Chemical Extraction:
Cut the fruits of cucurbits into two halves.

Extraction of seed
Scoop out the seeds along with placental material.
Keep this material in plastic or steel vessel and add 25-30 ml. of HCl or 8-10 ml. of commercial
H2SO4 @ 5 kg of pulp and mix some quantity of water in it.
Stir the pulp to enhance the separation of seed and keep it for 30 minutes.
The pulp floats and seeds settle down.
Then, wash the seeds thoroughly with clean water.
This is quick method but quantity of acid and time must be given due care otherwise seed viability
get reduced.

Seed Yield:
S. No. Crop Average seed yield(kg/ha)
1 Cucumber/pumpkin 400-500
2 Bitter gourd 250-300
3 Bottle gourd 300-400
4 Ridge/sponge gourd 200-250
5 Water melon 200-300
6 Musk melon 150-200
Seed standards
Standards for each class

S. No. Factors
Foundation Certified
1 Pure seed (min) % 98 98
2 Inert matter (min) % 2 2
3 Other crop seeds (max) 5/kg 10/kg
4 Total weed seeds (max) none none
5 Objectionable weed seeds (max) none none
6 Germination % (min) 60 60
7 Moisture % (max) 7 7
8 Moisture % for vapour proof containers (max) 6 6
Exercise:
1. Collect some mature fruits of cucumber and extract the seed by following fermentation method.

Practical-19
Visit to a Local Market for
Identification of Vegetable Crops
Exercise 19.1: Visiting local market to identify different vegetable crops on the basis of plant part
consumed
Objectives:
To visit a local market to identify different vegetable crops on the basis of their economic plant parts.
Delivery Schedule: 2 periods.
Student's Expectations/ learning objectives:

Identification of different vegetables on the basis of their economic plant part sold in the market.
Classification of the vegetables into the appropriate category as per the plant part consumed.
Prelearning required
Identification of pictures of economic parts of vegetables.
Classification of vegetables on the basis of economic plant parts consumed.
Handout and material required: Paper sheet, pen to note down the instructions, pictures of different
vegetables and fresh samples of vegetables.
Introduction:
All parts of herbaceous plants eaten as food by humans, whole or in part, are generally considered vegetables.
Vegetables include leaves (lettuce), stems (asparagus), roots (carrots), flowers (broccoli), bulbs (onion),
seeds (peas and beans) and of course the botanical fruits like cucumbers, squash, pumpkins, and capsicums.
Vegetables are identified by various means based on their economic part used, colour, shape, size etc. In
market, the vegetables can be easily identified on the basis of their economic parts which we consume as
raw or cooked. Each part of a plant has certain characteristic features that can be used for identification of

different vegetables. Now a days, consumers are aware about the nutritive value of vegetables thus these
days each and every vegetable is available in the market irrespective of the region in which it is grown.
Therefore, it is indeed necessary for the students to plan a visit to a market to get familiar with different
vegetable crops consumed as food in our daily routine.
Procedure:
Following instructions can be helpful in identification of different vegetables in the local market:
Take the pictures of different vegetables with you while visiting vegetable market. You can identify
vegetables by matching them with the photo prints.
Try to classify the vegetables on the basis of their physical characteristics like colour (red, yellow, green,
purple, orange), shape (long, round, oval), texture (smooth, rough, warty, hairy), size (large, medium,
small) and type of plant part used (root, stem, leaves, flower, fruit and seeds).
Identify the vegetables based on plant part consumed.
Identify the vegetables on the basis of other plant parts also which are not directly consumed such as
leaves of carrot, beets have red stems and green leaves.
If you are unable to identify a vegetable, you may ask the vendor about the name of vegetable and its plant
part consumed either in raw or cooked form.
Important vegetables and their economic plant parts consumed as vegetable
Name Plant part consumed as vegetable Photographs

Flower: The plant part which we eat is a flower. The interior
Artichokes choke portion is where you will find multiple anthers and
pistils.
Flower: The head of broccoli is composed of unopened flower
Broccoli buds and generally green coloured but also available in other
colours such as purple or yellow or black.
The curd of cauliflower is composed of unopened flower buds
Cauliflower supported by branched stems. The colour of the cauliflower is
white to creamy white.
Leaves: Round or flat round light green coloured head formed

Cabbage
by overlapping leaves.

Stem: Light green colored glossy knobs/tubers with few leaves
Knol khol
on the top.
The pod is the entire fruit having seeds inside. Generally, seeds
Garden/pea are consumed. Now, edible poded peas are also there which are
consumed whole.
Pod/fruit: The pod is the entire fruit bearing immature miniature

Beans
seeds inside. The whole pod is consumed.
Fruit: Bright red coloured fruits, sweet and juicy may be round
Tomato
or oval in shape.
Fruit: Long, round or oblong purple, green and white skinned

Brinjal
fruits with white flesh and meaty texture.
Fruit: Bell shaped, bright coloured (red, yellow, green, orange),

Capsicum
glossy and non pungent fruits
Fruit: Long and slender fruits with green or red colour and are
Chilli
pungent
Leaves forming mini head: Each individual sprout is

Brussel's
composed of tightly folded leaves centred around a short stem
Sprout
which forms a side branch on the plant.
Leaf: A celery stalk is technically a petiole not a stem. The

Celery
petiole connects the stem to the leaves.
Each garlic clove is a group of modified leaves centered on a

Garlic
short stem base.

Leaf: Lettuce leaves can be green, red or mosaic of both the
colours. Leaf edges are slightly rippled which differentiate leaf
Lettuce
lettuce from romain and head type lettuce having smooth leaf
edges.
Onions are a group of modified leaves centred on a short stem

Onion
base.
Leaf: The leaves are dark green, simple, ovate to triangular-

Spinach based, very variable in size. Savoy type of spinach has dark
green, crinkled and curled leaves.
Root: An underground storage organ. Orange/red/purple

Carrot
coloured roots with green leafy top.
Parsnip Root: Parsnip is a root much like a carrot/radish.
Root: White coloured roots with green leafy top. Roots with
Radish outer skin pink coloured and mixture of both white and pink or
white and green etc.
Sweet Potato Root: Pinkish brown roots with mild aroma.
Stem: Newly emerging shoots called as spears are consumed.

Asparagus
They are tender green or purple or white in colour.
A modified stem that functions as an underground storage organ

Turnip
i.e. purple and white coloured root
A modified stem that functions as an underground storage

Potato
organ.

A modified stem that functions as an underground storage
Yam
organ.
Pumpkin Fruit: Big, round shaped fruit, green and orange in colour
Summer squash Fruit: Elongated, green and yellow coloured fruits.
Fruit: Fruits are cylindrical dark green to light green in colour

Cucumber with thick rind. They may have bumpy skin with tiny white or
black-dotted spines.
Fruit: The fruit has a distinct warty exterior and an oblong
shape. The fruit colour may vary from dark green to light green
Bitter gourd
and may be even creamish in colour. The fruits are bitter in
taste.
Ridge gourd fruit is green, cylindrical with tapering ends and

Ridge gourd
can be easily identified with ridges on the fruit
Fruit: Fruits are similar to ridge gourd but lack ridges on the
Sponge gourd
fruit
Fruit: Bottle gourd is cylindrical in shape with light green

Bottle gourd
colour. The outer rind is thick and glossy in appearance.
Fruit: Musk melon fruit is round, firm, light orange with

greenish tinge, may be netted with characteristic aroma. The
Musk melon
fruit may have rough surface or smooth surface with typical
ribs.


Exercise 19.1: Visit a local market and identify different vegetables. Record your observations with
respect to various characteristics in the data sheet.
Data sheet
Plant part
Vendors Name of a
S. No. Colour Shape Size consumed as Texture Remarks
Preposition vegetable
a vegetable
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.

Practical-20
Identification of Common Tools and Equipments
used for the Cultivation of Vegetable Crops
Exercise 20.1: Identification of common tools used in manual preparation of land and intercultural operations
for the cultivation of vegetable crops.
Exercise 20.2: Identification of large implements used for land preparation and sowing of vegetable crops.
Exercise 20.3: Identification of plant protection equipments used for controlling vegetable pests.
Exercise 20.4: Identification of implements used in harvesting of vegetable crops.
Objective: Acquaintance with different tools and equipments along with their use in vegetable production.

Importance of different implements in vegetable production.
Functions and handling of different tools and equipments.
Handouts/material required/equipments & tools: Paper sheet and pen to note down the instructions,
different tools and equipments.
Pre-learning required: Different methods of field preparation and intercultural operations in vegetable crop
production.
Introduction:
From the beginning of agriculture, the man has invented and used numerous kinds of implements/machinery
for various field operations. The consistent efforts are being made to improve the working efficiency of the
first introduced tools. Presently, wide variation exists in the use of implements. On the one hand, the advanced
countries have adopted all the mechanized automatic machines for conducting various field operations
thereby, reducing the dependence on manpower. On the other hand, in under developed and developing
countries, most of the agricultural operations are done manually with small hand tools and implements which

need more manual labour. The implements according to the power used for their application can be grouped
into three categories:
1. Hand-operated: The implements which are used by hand. These are less efficient as compared to animal
drawn or power drawn implements. However, hand-operated tool/implements are very important in small
land holdings especially in areas with undulating topography where human labour is readily available and
is relatively cheaper e.g. hand plough, spade, sickle, etc.
2. Animal drawn: The heavy implements requiring more power to draw cannot be operated by human-
beings. Hence, animals such as bullocks, buffaloes, yak, camel, horses etc. are used to draw them, these
implements are called as animal drawn implements e.g. plough, cultivator, harrow, seed drill etc.
3. Power drawn: The implements and machinery requiring more power for their operation are called power
drawn implements/machines. They can be operated with tractors, engines or any such power e.g. tractor
drawn ploughs, harrow, cultivators, threshers, combines etc.
Advantages of improved implements and machines: The improved implements and machines increase the
working efficiency of various farm operations by achieving:
(i) In time field operations.
(ii) Quality bed/land preparation.
(iii) Desired plant population can be maintained.
(iv) Economy and effective use of seed, fertilizers, chemicals and other inputs.
(v) Reduction in drudgery in crop cultivation.
Different operations which are required for the systematic cultivation of vegetable crops can be grouped
into:
(i) Seed bed/land preparation
(ii) Fertilizer application and sowing
(iii) Inter-cultivation
(iv) Irrigation and drainage
(v) Plant protection
(vi) Threshing and cleaning

Exercise 20.1: Identification of common tools used in manual preparation of land and intercultural
operations for the cultivation of vegetable crops
Tillage implements (Seed bed preparation and other inter-cultural operations): Tillage is the first field
operation for cultivation of any crop. Successful cultivation of crops needs tillage practices for seed bed/
land preparation. A good seed bed/land free from weeds provides favourable conditions for raising a good
vegetable crop. A number of tillage implements are used to make the soil friable and suitable for sowing/
planting and good enough to sustain the plant life.
1. Spade: A hand tool consists of flat iron blade and iron joint to
fix the wooden handle and has a sharp front. It is available in
different sizes and is used for:
Spade
Lifting and turning the soil.
Digging the pits, preparing channels for irrigation and
drainage.
Construction of field bunds.
Preparation of seed beds and hoeing of crops sown at wide
row spacing and earthing up.
Uprooting of bushes and stubbles.
Harvesting of potato, sweet potato etc. by digging. Spade
2. Small garden spade: Blade is smaller in size than the spade. It is most commonly used for making field
bunds, seed bed preparation and hoeing (breaking and loosening of soil along with weeding) of crops.
3. Khurpa: It is widely used in hard soils for breaking and loosening the soil
in addition to weeding, earthing up and digging small pits for transplanting
vegetable seedlings. Potato and other vegetables can be harvested with it.
4. Digging-cum-weeding hoe: The iron blade which is slightly bigger than Khurpa
that of khurpa is fitted to a straight handle with its cutting ends downwards.
It is used for giving deep hoeing about 2-5 cm deep so as to loosen the soil
and remove the weeds.
5. Hand hoes: Mostly used for inter-cultural operations including removal

of weeds, collection of stubbles and breaking of crusts to facilitate seed
emergence. Digging-cum-weeding hoe

6. Garden rake: It is used for collecting stump and other residues of plant in the
nursery. It also used in breaking clods and levelling of land.
7. Trowel: It is used for lifting nursery plants and also for transplanting
seedling.
8. Hand leveller: It is used in small beds or nursery beds for levelling land and Garden rake
covering the seed after sowing. It can also be used for
even distribution of manure.
9. Shovel: It is used for placing/lifting dug-out soil from

one place to another. Trowel
Shovel Spade shovel
10. Fork: It is used for loosening the soil in addition to
weeding, mixing of compost in the soil.
Hand leveller
11. Hoe-cum-rake: It is used for digging, hoeing, earthing Garden fork
up, levelling and collecting weeds.
12. Pronged hoe: It is available with two,

three or four arms. It is used for digging
of hard soil and also for digging crops like
potato, turnip etc. It can also be used for Pronged hoe
mixing manures.
Hoe-cum-rake
13. Hand cultivator/hand pronged hoe: It is a small hand fork type cultivator which
is useful for loosening and aerating the soil without damaging the roots. It can be used for small scale
vegetable growing.
14. Pick Axe/Mattocks: Pick axe has two edges with provision
of axial hole in the centre for attachment with handle. One
Pick axe
edge of pick axe is pointed and another is broadened. It is Pronged hoe
used for digging hard, compact and stony soils.
Mattock

Exercise 20.2: Identification of large implements used for land preparation and seeding of vegetable
crops.
Plough: Plough is the most important tillage implement. It is used to break, cut, turn and pulverize the soil
to obtain a good tilth of the upper 15-20 cm soil surface. Thorough preparatory tillage of soil is an essential
pre-condition for successful cultivation of a crop and it is mainly achieved by the use of plough. Ploughing
buries weeds and grasses, stubbles of harvested crop and also green manure crops inside the soil and result
in healthy soil management. The ploughing restores health, fertility and vigour of the soil. Ploughs are of
different types:
(a) Local/desi plough
(b) Mould board plough
(c) Disc plough
Desi / local plough:
Desi ploughs are animal drawn. They tear open the soil surface but do not turn the soil. They form V shape
furrows and may leave some unploughed area between two furrows.
Mould board plough:
This is a soil turning plough. It requires more draft than desi plough. Along with tearing the soil, it turns the
excavated soil. These ploughs are both animal drawn and tractor drawn.
Disc plough:
The disc ploughs are with 2-4 disc of 610 to 710 mm in diameter. The disc plough is normally suitable for
hard soils and fields with heavy weed growth and trash.
Chisel plough: It is primary tillage deep plough which works up to 20 cm depth. It ensures proper root
development of crop at proper depth and environment.
Bullock drawn plough Source: hortigroindustries.hpage.co.in Chisel plough

Harrows: Harrows are those tillage tools which are used to prepare the land by breaking clods, cutting
weeds, pulverizing the soil, covering seeds and making the surface smooth. They are often used in seed bed
preparation just before planting.
Cultivators: Cultivator usually refer to the tool used for tillage operation to manipulate the soil after the seed
is planted or the seedlings have emerged. The cultivator is used to achieve the following objectives
To control weeds so that they do not compete with the main crop.
To prevent/reduce surface evaporation.
To maintain the seed bed in good tilth during the growth of the crop.
To achieve rapid infiltration of rainfall and adequate aeration.
Bed roller and levellers: These implements are used immediately after ploughing
or harrowing to level the land for seeding. The main purpose of operating these
implements is to crush, pulverize and tear the unevenly ploughed soil to produce
smooth, well packed seed bed. It also reduces evaporation losses from the land
surface. Bed roller
Source: www.landpride.com
The most common clod crusher is Patela (Planker) which is generally a

rectangular section of long wooden log provided with two pegs for hitching and its length depend upon the
power of the bullock.
In field preparation, levelling is an essential operation as levelled fields receive uniform penetration of
irrigation water with high efficiency. Special tractor drawn land roller is also used to level the fields.
Seeding implements:
Seed drill: It opens furrows at a uniform depth, drops seeds uniformly, and
covers the seeds and compact the soil around them. In addition, the seed drill
equipped with fertilizer attachment distributes the fertilizer evenly by the side
of row in which seeds are placed. Depending upon the seed metering device,
seed drill may be classified as: Seed drill
(i) Manually metered drills
(ii) Mechanical metered drills

They may also be classified as:
(i) Plain seed drills
(ii) Fertilizer drills or fertilizer-seed drills or combination drills.
According to power employed, they may be called animal drawn or tractor drawn seed drills.
Exercise 20.3: Identification of plant protection equipments used for controlling vegetable pests
Spraying and dusting machines: The chemicals for protecting the plants from various injurious organisms
need to be applied on plant surfaces in the form of spray, dust, mist, etc. Different types of spraying and
dusting machines are available to meet the requirements of agriculturists in controlling insects, pests, diseases
and weeds. These are:
(i) Hand operated machines suitable for small holding lands. They are operated at pressure ranging from 1-7
kg/sq. cm.
(ii) Power operated machines suitable for treating large areas. They are operated at pressure in the range of
22-55 kg/sq. cm.
Sprayers: The following types of sprayers are used widely by the farmers:
Knapsack sprayer: The common type of knapsack sprayer is provided with a

pump and a large air chamber permanently mounted in a 9-22.5 litre tank. The
handle of the pump is extended over the shoulder or under the arm of the operator.
Thus, the operator can create pressure in the pump with one hand and spray with
other hand. One man can spray about 0.4 ha of land in a day. Knap sack sprayer
Hand Sprayer/ hand atomizer: It is used for spraying pesticides in small beds of
vegetable and flower nurseries.
Engine power sprayer: These machines are usually portable type. Since the
sprayer is driven by an engine, there is no variation in output, pressure and Hand sprayer
performance of the sprayer.
Dusting machines: Dusting machines may be classified into following three types:

Plunger type hand duster: This machine consists of a chamber for the dust, dust outlet, a cylinder with
piston, piston rod and a handle. Some times, the dust chamber is placed below the cylinder. By moving
the piston back and fore in the cylinder, dust is forced through the outlet. This type of duster is suitable for
dusting small area.
Rotary type hand and power duster: This type of duster is provided with an enclosed fan geared to a hand
crank and a hopper holding the dust. It is equipped with an agitator to stir the dust and regulate the discharge
at opening. The duster is fastened on operators back by means of shoulder straps. The right hand is used for
cranking and the left hand to guide the discharge. The dust can be blown up to the height of 6 meters.
Exercise 20.4: Identification of implements used for harvesting of vegetable crops
Many of the tillage implements are used in harvesting of underground economic parts of many vegetables
such as potato, onion, root vegetables, garlic etc. These implements include khurpa, different hoes, spade
etc. The other implements used for harvesting are:
Sickle: The harvesting of vegetable crops in India is done mostly manually. The most commonly used
manual implement for harvesting is sickle. There are two types of sickles namely,
i) Plain edged sickles
ii) Serrated edged sickles.

sickle
It is used for cutting leafy vegetable like fenugreek, spinach, coriander, cauliflower,
cabbage etc.
Knife and secateurs: These are also used for harvesting and preparing produce to the market. Secateurs are
also used in tomato, cucurbits, bell pepper for pruning of twigs and shoots.
Exercise
1. Visit a local vegetable garden and try to identify the agricultural implements and
categorize them according to their use. Secateurs
2. Identify the implements and record the observations on data sheet.

DATA SHEET
Name of the Operation for Specific characters for

S. No. Driven by
Implement which it is used identification
10
11
12
13
HHH

NOTES
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What are the different agricultural implements mentioned and their uses?

What are the different agricultural implements mentioned and their uses?

What are the steps involved in nursery raising of vegetables?

What are the steps involved in nursery raising of vegetables?

PRACTICAL MANUAL

CENTRAL BOARD OF SECONDARY EDUCATION

First Edition: October, 2013

Paper used: 80 GSM CBSE Watermark White Maplitho

This book or part thereof may not be

Design, Layout & Printed by:

ii Practical Manual Olericulture-I

This practical manual on Olericulture-I provides information on different aspects

Vineet Joshi, IAS

Practical Manual Olericulture-i iii

Material Production Group

Convener and Editor

Editing & Coordination

iv Practical Manual Olericulture-i

Practical Manual Olericulture-I vii

S. No. Exercise Marks No. of Sessions

1. Visit to a vegetable garden to study its features and to know about 3 3

Identification of vegetable crops with reference to stage of crop

Identification of seedlings of different vegetable crops in the

7. Calculation of quantity of seed required for sowing French bean, 2 1

Protection of vegetable plants from high temperature

To study the effect of water logging on vegetable crops and the

viii Practical Manual Olericulture-I

Preparation of herbarium of different weed plants growing in

Method of application of mulches in vegetable crops

Methods of training and pruning in cucumber

Planting of stecklings for seed production of root vegetables

Method of seed extraction in cucurbits and maintaining seed

Identification of large implements used for land preparation and

Identification of plant protection equipments used for controlling

Identification of implements used for harvesting of vegetable

Practical Manual Olericulture-I ix

with reference to stage of crop Cultivation practices adopted to grow

Method of land preparation

Sowing methods for different vegetables

Preparation of nursery beds and raising of

stages on the basis of different identification

x Practical Manual Olericulture-I

off-season vegetables temperature conditions

crops Importance of drainage in vegetable

Effect of water logging on vegetables

crops Identification of symptoms of nutrient

vegetable crops Time and method of application of mulches

Practical Manual Olericulture-I xi

Different methods of training and pruning

seed production Preparation of stecklings and their planting

Extraction of seed from fruits of cucurbits

cultivation of vegetable crops Functions and applications of different

xii Practical Manual Olericulture-I

Practical Manual Olericulture-I xiii

Application of organic and synthetic etc.

xiv Practical Manual Olericulture-I

Practical Manual Olericulture-I xv

Delivery schedule: 03 periods.

Student's expectations/learning objective: