Crop Production Techniques of Horticultural Crops 2004 Directorate of Horticulture and Plantation Crops Chepauk, Chennai - 600 005 Tamil Nadu Agricultural University Coimbatore - 641 003 English Crop Production Techniques of Horticultural Crops 2004 First Published : 1982 Second Revised Edition : 1985 Third Revised Edition : 1991 Fourth Revised Edition : 1994 Fifth Revised Edition : 1999 Sixth Revised Edition : 2004 Copies: 4200 Original manuscript done by Horticultural College and Research Institute Tamil Nadu Agricultural University Coimbatore - 641 003 http://www.tnau.ac.in Edited, compiled and up-dated by Directorate of Horticulture and Plantation Crops Chepauk, Chennai - 600 005 Ph: 28524643 Printed by Sri Sakthi Promotional Litho Process 54, Robertson Road, R.S. Puram Coimbatore - 641 002. Tel: 0422-2450133 E-mail: [email protected] Tamil Nadu Agricultural University Prof. C. Ramasamy Coimbatore - 641 003 Vice-Chancellor Tamil Nadu India Foreword Horticultural crops play a vital role to ensure nutritional security and is evidently a growth engine for economic prosperity of the country. The X plan document envisages eight percent growth in horticulture to achieve four percent growth in Agricultural sector. Tamil Nadu has the potential to become a horticultural state in days to come through commercial exploitation of horticultural wealth and implementation of AEZ for commercial horticultural crops. Horticulture in itself is an mdustry which involves cultivation, processing for value addition and marketing. Introduction and development of new varieties and innovative production technologies are of prime importance to maximize the productivity. Best of the efforts have been made in this regard, by the scientists of Tamil Nadu Agricultural University to maximize productivity and enhance the quality in terms of nutritive value, acceptable flavour and aroma. Now, it is time to focus much on safe food with zero microbial load and zero residual toxicity besides maximizing horticultural productivity. The Good Agricultural Practices (GAP) has become almost a mandate for export of horticultural produce and products. I am happy that the manual on crop production techniques of horticultural crops is revised and the state of art and cutting edge technologies has been well incorporated. I appreciate the efforts put in by the team of horticultural scientists of Tamil Nadu Agricultural University and the horticulture developmental specialists of the Department of Horticulture and Plantation Crops for brining out this updated crop production manual. I am sure this manual will help the officers of horticultural development and farmers of Tamil Nadu to gain mastery over production of horticultural crops. April 28, 2004 Coimbatore - 641 003 (C. RAMASAMY) Dr. R. Kannan, Ph.D., I.A.S., Secretariat Agricultural Production Commissioner Fort St. George and Chennai - 600 009 Secretary to Government Agriculture Department Foreword Horticulture is emerging as a viable option of diversification in the Agriculture sector. The potentials available in our State is also enormous for horticulture development. Horticulture is the answer for the farmers who stepped into diversification from the the existing traditional cropping pattern. Cultivation of horticulture crops is now modemised with improved high tech methods. The Hi-tech methods and improved technologies should be disseminated to the fanners then and there. The Technical Officers of Horticulture Departmenr are also to be fully equippcd with this new dimension. The joint action taken by Department of Horticulture and Plantation Crops and Tamil Nadu Agricultural University to publish the "Crop Production Techniques of Horticultural Crops" is highly appreciable. The information given in this manual would be helpful to the technical officers as well as Horticulture entrepreneurs. I wish all success. April 8, 2004 Chennai - 600 009 (R. KANNAN) K. Dhanavel, I.A.S., Agriculture Complex Director of Horticulture III rd Floor, Chepauk and Plantation Crops Chennai - 600 009 Foreword Tamil Nadu has got immense potential to grow various kinds of horticultural crops due to its rich Bio-diversity and conducive agro climate. There exists tremendous scope for horticultural development and the area under horticulture has considerably increased from 4.62 lakh ha. In 1980-81 to 8.52 lakh ha. in 2001-02. Horticulture Production has increased from 44.78 lakh MT. in 1980-81 to 117.15 lakh MT in 2001-02. The Government of Tamil Nadu have recognized the emergence of horticulture as the grown engine of the Agriculture sector in recent years and set up a mission known as "Tamil Nadu Horticulture Development Mission" for the overall development of horticulture in the State. For development of Hi-tech Horticulture and Precision farming, it is imperative that the latest technologies be disseminated to the growers for which the extension staff have to get updated with the latest technical knowledge. The crop production Manual is an authenticated book of (eference prepared jointly by the Department of Horticulture and Plantation Crops and Tamil Nadu Agriculture University. I am confident that this manual will be very useful to the technocrats, progressive farmers, prograrnme implementers, students and all personnel engaged in various facets of horticultural development. April 8, 2004 Chennai - 600 009 (K. DHANAVEL) Contents Page No. Part I - Fruits Chapter A - Tropical and Sub Tropical Fruits Mango .................................................................................................................. 1 Banana ................................................................................................................ 4 Acid Lime ............................................................................................................. 9 Sweet Orange ..................................................................................................... 12 Mandarin Orange ................................................................................................. 14 Grapes ................................................................................................................. 16 Guava................................................................................................................... 19 Pineapple ............................................................................................................. 21 Sapota.................................................................................................................. 22 Papaya................................................................................................................. 24 Pomegranate ....................................................................................................... 27 Jack ..................................................................................................................... 28 Ber........................................................................................................................ 29 Amla..................................................................................................................... 31 Chapter B - Temperate Fruits Apple .................................................................................................................... 32 Pear...................................................................................................................... 34 Plum..................................................................................................................... 35 Peach .................................................................................................................. 36 Chapter C - Minor Fruits Part II - Vegetables Chapter A - Fruit vegetables Tomato.................................................................................................................. 43 Brinjal ................................................................................................................... 46 Bhendi.................................................................................................................. 48 Chillies.................................................................................................................. 50 Capsicum............................................................................................................. 52 Paprika................................................................................................................. 53 Pumpkin............................................................................................................... 54 Snake gourd......................................................................................................... 55 Ribbed gourd........................................................................................................ 56 Bottle gourd ......................................................................................................... 57 Bitter gourd........................................................................................................... 58 Ash gourd............................................................................................................. 59 Cucumber............................................................................................................. 60 Gherkin................................................................................................................. 61 Watermelon ......................................................................................................... 62 Muskmelon........................................................................................................... 63 Tinda .................................................................................................................... 64 Chow Chow ......................................................................................................... 65 Cluster beans ...................................................................................................... 66 Vegetable Cowpea............................................................................................... 67 Lab lab or Dolichos bean..................................................................................... 68 French bean......................................................................................................... 70 Broad beans ........................................................................................................ 72 Peas..................................................................................................................... 73 Annual moringa.................................................................................................... 74 Baby corn............................................................................................................. 75 Chapter B - Cole vegetables Cabbage............................................................................................................... 76 Cauliflower............................................................................................................ 78 Chapter C - Root and Tuber vegetables Carrot................................................................................................................... 80 Radish.................................................................................................................. 81 Beet root............................................................................................................... 82 Potato................................................................................................................... 83 Sweet potato........................................................................................................ 85 Tapioca................................................................................................................. 86 Elephant yam....................................................................................................... 88 Colocasia............................................................................................................. 89 Dioscorea............................................................................................................. 90 Coleus / Chinese potato ...................................................................................... 91 Chapter D - Bulb vegetables Onion.................................................................................................................... 92 Bellary onion ........................................................................................................ 93 Chapter E - Leafy vegetables Amaranthus................................................................................................................... 94 Chapter F - MINOR VEGETABLE CROPS................................................................... 96 Part III - Spices and Condiments Chapter A - Spices........................................................................................................ 100 Pepper................................................................................................................... 100 Cardamom........................................................................................................... 102 Clove.................................................................................................................... 104 Nutmeg................................................................................................................. 105 Cinnamon ............................................................................................................ 106 Chapter B - Condiments Coriander ............................................................................................................. 108 Garlic.................................................................................................................... 110 Tamarind .............................................................................................................. 111 Turmeric............................................................................................................... 112 Ginger................................................................................................................... 114 Fennel .................................................................................................................. 115 Fenugreek............................................................................................................ 116 VANILLA................................................................................................................ 117 Chapter C - Minor Spice crops Part IV - Plantation crops Tea........................................................................................................................ 120 Coffee .................................................................................................................. 124 Rubber.................................................................................................................. 127 Cashewnut........................................................................................................... 130 Arecanut............................................................................................................... 132 Cocoa................................................................................................................... 134 Betelvine .............................................................................................................. 136 Part V - Medicinal and Aromatic Plants Chapter A - Medicinal Plants Senna................................................................................................................... 139 Periwinkle............................................................................................................. 141 Pyrethrum ............................................................................................................ 142 Digitalis................................................................................................................. 143 Medicinal Dioscorea............................................................................................. 144 Medicinal solanum ............................................................................................... 145 Chapter B - Aromatic Plants Lemongrass......................................................................................................... 146 Citronella.............................................................................................................. 147 Geranium ............................................................................................................. 148 Palmarosa............................................................................................................ 149 Patchouli .............................................................................................................. 150 Mint....................................................................................................................... 151 Production techniques for important medicinal plants ........................................ 152 Part VI - Commercial flowers Rose..................................................................................................................... 156 Hybrid Rose ......................................................................................................... 158 Malligai ................................................................................................................. 159 Mullai .................................................................................................................... 160 Jathi malli (Pitchi)................................................................................................. 161 Crossandra.......................................................................................................... 162 Chrysanthemum.................................................................................................. 163 Marigold (African marigold).................................................................................. 164 Tuberose.............................................................................................................. 165 Nerium.................................................................................................................. 166 Marikolundu (Dhavanam)..................................................................................... 167 Maruvu.................................................................................................................. 168 Carnation ............................................................................................................. 169 Gladiolus .............................................................................................................. 170 Gerbera................................................................................................................ 171 Golden Rod.......................................................................................................... 172 Aster..................................................................................................................... 173 Jasmine concrete extraction................................................................................ 174 Cut flower production technology ........................................................................ 177 PART VII - PARTICULARS ON IMPROVED VARIETIES OF HORTICULTURAL CROPS ........................................................................................ 184 Part VIII - Drip irrigation for fruit crops .................................................................... 195 Part IX - Organic Cultural Practices ......................................................................... 196 Part X - Protected Cultivation of Vegetables (for Information)............................. 199 Part XI - Seed Production Technology of Horticultural Crops TOMATO.............................................................................................................. 200 BRINJAL............................................................................................................... 201 BHENDI................................................................................................................ 202 CHILLIES ............................................................................................................. 202 PUMPKIN ............................................................................................................. 203 SNAKE GOURD .................................................................................................. 204 BITTER GOURD ................................................................................................. 204