HORT 281

(2+1)
PRODUCTION TECHNOLOGY OF
V E G E T A B L E S AND
FLOWERS

Dr . S. ESWARA REDDY
 OLERICULTURE
Olericulture is one of the
branches
of Horticulture that deals with
vegetables.
Olericulture is derived from
that latin word ‘oleris’ which
means pot herb and the
English world culture which
means cultivation
The olericulture means cultivation
of
pot herbs.

 However, presently it is broadly

used to indicate the cultivation
of vegetables.
 The term ‘vegetable gardening’
is more popular to signify
olericulture in the present
context
The term vegetable is
applied to the edible
herbaceous plant or parts
there of which are
consumed generally in
unripe stage after cooking.
Nutritional value of
Vegetables
Vegetables are the cheapest
source of natural protective
agents contributing vitamins,
minerals and proteins and
calories.
 They also supply roughages

which helps to improve digestion

and prevention of constipation
 Vitamins
Those are essential for
regulating body processes.

They are found in small or

large quantities in most
natural form in the
vegetables.
 Vitamin A
Is essential for normal growth.
Reproduction and maintenance of
health and vigour.

It offers protection against cold and

influenza and helps in improving eye
sight.
 It can be had from palak
,spinach, amaranthus,
fenugreek, carrot, cabbage,
lettuce ,peas and tomatoes
 Green leafy vegetables are
rich in carotenes which is the
precursor of vitamin A.
Talinum triangulare
Vitamin –B complex
Tones the nervous system
and helps in proper
functioning of the digestive
tract.
 Its deficiency in human diet

results in ‘Beri Beri’ a disease

condition and loss of appetite.

 Beans are rich source of this vitamin.

 Peas and Asparagus are also good

sources.
HARVESTING ASPARAGUS
 Vitamin – C:

 Promotes general health and healthy

gums
 Prevents scurvy and keeps the blood
vessels in a good condition
 Cabbage ,green chilies, tomato,
spinach, potatoes, and carrot are
the good sources of ascorbic acid
cabbage
 Vitamin – D

 It is necessary for building up bones

preventing rickets and diseases of
teeth.
 It helps in the calcifications of bones
by proper utilization of calcium and
phosphorus.
 All green vegetables are particularly
rich in this vitamin.
 Vitamin – E:
.
 Has an important effect on the
generative functions and promotes
fertility.

 Green lettuces and other green

vegetables are good sources of this
vitamin.
 Vitamin –K

 Helps in blood clotting and green

leafy vegetables are rich source of
the vitamin.
 Minerals:
 Of the ten elements required by the
human body calcium and iron are
supplied
mostly by vegetables.

 Leafy vegetables are rich in many

minerals such as calcium, Iron,
potassium and phosphorus.
 Calcium is essential for
strengthening the bones, regulation
of heart beat and in controlling blood
clots.
 The leafy vegetables like
amaranthus, fenugreek and spinach
are rich in calcium
 Iron is largely present in spinach,
bittergourd, carrot and onion.

 Iodine in present in lady’s finger

(okra), summer squash and
asparagus
 Calcium, Magnesium and Potassium
are most important base elements
for neutralizing the acid produced in
the body and these are obtained
from the vegetables consumed
 Carbohydrates:

 Vegetables such as potato, sweet

potato, root crops like colocasia,
tapioca, Elephant’s foot, yam are
valuable sources of carbohydrates
,which are energy giving foods.
 Proteins:

 Peas and Beans are the rich

source of proteins that are utilized in
the building up of new tissues and
body growth.
 Roughage
 Most vegetables particularly leafy
vegetables such as amaranthus,
cabbage, spinach, lettuce,
characterized by high water content
chlorophyll and high percentage of
cellulose or fibre are the sources of
roughage
 .
 Roughage aids in digestion of
more concentrated food and also
assists in pushing the food
through digestive canal, thus
preventing constipation
 It has been estimated that for
maintaining normal health each adult
should consume daily
 100 gm of roots and tubers,
 100 grams of leafy vegetables
 and

 120 grams of other vegetables i.e.

the fruit vegetables.
 Economic Importance of
Vegetables
 Vegetables are the cheapest source
of protective foods contributing
carbohydrates, vitamins and
mineral salts in the human diet.

 They yield roughly 3 to 4 times the

nutrients obtained from cereal
crops in a much shorter duration.
 When vegetables are adequately
consumed, the pressure and demand
on cereals can be reduced.

 Increased intake of vegetables

reduce appreciable quantity of
cereals consumed by individuals.
 Per hectare yield of vegetables is
very high.

 Most of the vegetables if properly

grown can give a yield which is five
to ten times higher than any cereal
crop.
 Vegetables are important source of
farm income as they are sold at
higher rates than that of cereals
and grains.

 Even when they are sold at a

cheaper rate in the peak production
season, due to their high yield, they
compensate losses and will have
higher monetary returns.
 Market garden of vegetables, provide
substantial incomes due to intensive
cultivation and production.

 Vegetables compared to other crops

can be raised through out the your.
 Many of the vegetables like Spinach,
Potato, Brinjal, Bhendi, Tomato etc.
can be grown twice and even thrice
in a year.

 Some green vegetables are ready

for harvest within 45-60 days.
 Thus several vegetable crops can
be grown one after the other,
throughout the year, if irrigation
facilities are available.

 Now a days many early varieties of

vegetables are available which can
grow earlier and yield good returns
to the growers.
 Their cultivation as such occupies
an important place in the
agricultural development and
economy of the country.

 As the demand increases especially

in cities, the cost of vegetables
become very high.
 As such there is urgent use to utilize
every bit of space available, for
vegetable cultivation.

 A kitchen garden for a house hold, a

school garden for a school or a
college’s not only produce the
valuable vegetables, but also lend an
esthetic appearance and beautify the
drab surroundings.