I - CROP INFORMATION FACTSHEETS
To develop factsheets for a number of fruit and vegetable crops which outline the key elements in production of the crops as well as the factors which influence crop quality and economic production.
Students will be required to develop four (4) factsheets (two vegetables and two fruits) which contains the following sections:
1. Genus and species
3. Canadian production statistics
4. Botanical characteristics
5. Quality characteristics
6. Climatic requirements
7. Crop establishment
8. Major pest problems (3 diseases and 3 insects)
9. Physiological disorders (3 non-infectious diseases)
10. Harvest methods
11. Storage requirements
12. Packaging/marketing methods
This information should be organized as a factsheet with clearly identified sections in a concise, well-written format suitable for a grower. Some photos/pictures/tables/charts should be included to aid in emphasizing particular points.
Each factsheet should be approximately five (5) pages in length, double spaced. This relatively short document will require that students present the information in a very concise format.
Information can be collected from the library, personal libraries of the instructors, and the internet.
Students may select two (2) fruits and two (2) vegetables from the following list:
Kiwi fruit Cauliflower
Sweet cherry Asparagus
Blueberry Sweet corn
4 factsheets @ 7.5 marks 30% of final grade
The grade will be based on accuracy of the information, organization, and writing style.
Students may submit a completed factsheet for critical review by the instructor which will then be returned to the student before final submission.
All factsheets must be completed and submitted by Friday, November 30, 2001
II - REVIEW ARTICLE AND PRESENTATION
Each student will be required to submit ONE review article and to make ONE presentation on specific topics related to fruits and vegetables.
These topics will relate to crop production, crop quality, or technology.
Students will select two (2) topics from the following list and prepare a written report with references for the first topic and a presentation on the second one.
Each paper should be approximately five (5) pages in length in a well-written style.
Effect of temperature on pigmentation in fruits and vegetables
Regulation of ethylene during storage of fruit crops
Propagation of fruit trees by cuttings/budding
Recent advances in pest management of horticultural crops through the use of transgenic cultivars
High density plantings in fruit orchards
Preservation of fruit/vegetable quality during processing
Production of wine
Physiological changes during cold acclimation of plant tissue
Sprout inhibition of vegetable crops
Trickle irrigation in fruit and vegetable production
Review article: October 31