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Syllabus for ARS Exam

“HORTICULTURE”
PAPER - I (B) and PAPER - II
Unit 1 :
 Principles and fundamentals of horticulture. orchards management nursery management
and seed production.
 Principles of breeding of horticultural crops improvement of fruits and plantation crops.
 Importance of fruits and vegetable in human nutrition.
 Contribution of Horticulture in National Economy and exports.
 Programmes of development - National Horticulture Mission.
Unit 2 :
 Growth and Development physiology of flowering, fruit set and development,
parthenocarpy and seedlessness.
 Maturity and ripening plant growth regulators and their role.
 Physiological basis of flowering and fruiting.
Unit 3 :
 Improved production technology of fruits and plantation crops, high density planting.
Integrated nutrient and water management, fertigation precision farming in horticulture
watershed management for promotion of horticulture.
 Protected cultivation training. pruning and canopy management.
Unit 4:
 Importance of vegetables and spices hybrid seed production,
 Breeding strategies for vegetables tubers potato and spices.
 Biotic and abiotic stress breeding, biotechnological tools for breeding.
Unit 5:
 Mieropropogation, meristem culture, ovule culture in vitro pollination.
 Production of’ bio-agents and bio-fertilizer and green house management stionic relations
and rootstock.
 Protected cultivation for improved productivity–vegetables and flowers.
Unit 6:
 Principles of floriculture and landscaping, production technology for indoor plants.
 Flower arrangements value addition commercial floriculture.
 Gardening and park management dry flowers and potted plants.
 Medicinal and Aromatic plants of importance and their management.
Unit 7:
 Importance of post harvest handling, in horticultural crops, physiology of fruits,
vegetables and flowers after harvest.
 Different method of storages cool chain management, processing for value addition and
product diversification disease management in storage, packing and grading and packing
technology.
 Quality assurance and food laws.

VEGETABLES & SPICES


Unit 9: Principles of Vegetable Production
 Introduction, economic nutritive value of vegetables and spices: production and
productivity in India.
 Classification of vegetables and spices.
 Effect of temperatures photoperiod light relative humidity on production.
 Organic Fanning nutrients essential for plant growth plant growth substances chemical
and bio-fertilizer and their response irrigation and water requirements: crop rotation,
crop succession, inter and mixed cropping, weed control, different insects nematodes and
diseases and their management, role of plant growth substances.
Unit 10: Production of Vegetables and Spices
 Importance, origin, history area, distribution, productivity, taxonomy.
 Climatic and soil requirements, commercial varieties and hybrids nutritional
requirements, irrigation, interculture, weed control, mulching, plant protection and other
cultural practices of warm and cool season crops i.e. solanaccous fruit vegetables, okra,
cucurbits, kharif onion, early cauliflwer, sweet potato, cowpea, cluster bean. Indian hean,
colocasia amorpholallus and amsaranthus and
 Production of tuber crops such as potato, tapioca, diascorea, sweet potato, yams, cole
crops, root crops, bulb crops, potato, pea, broad bean and leafy vegetables.
Unit 11: Biodiversity and Conservation of Vegetable Crops
 Biodiversity and its conservation in vegetables and spices - Genetic erosion and its
consequenees
 Centres of diversity, exploitation and collection germplasm maintenance.
 Charaetrization of landraces, wild species and other genotvpes of vegetables and spices.
Unit 12 : Principles of Breeding of Vegetables and Spices
 Principles of vegetable breeding and importance.
 Genetic architecture, breeding systems, breeding methods.
 Host parasite relationship. Mechanism of resistance gene mining
 Biotechnological approaches for improvement in vegetables.
Unit 13 : Breeding of Self and Cross Pollination Crops
Origin, distribution, cytogenetics, genetics, breeding objectives and breeding methods used for
improvement of self pollinated and crop pollinated vegetable crops viz. tomato, brinjal.
capsicum, garden peas, french bean, lablab bean, cowpea, clusterbean, broadbean okra. lettuce
cole crops, cucurbitaceous crops, bulb crops, root crops leafy vegetable and spices (Black
pepper, cardamom, nutmeg, cinnamon, clove, allspice tamarind, garcinia, vanilla. cumin, fennel,
coriander and fenugreek.
Unit 14 : Biotechnology in Vegetable Crops
 Improvement of vegetables. and spices through biotechnological tools. Application of
molecular markers such as RFLP. RAPD, AFLP in vegetable improvement.
 Exploitation of genetic engineering for vegetable improvement and solving the problem
of interspecific intergenetic barriers.
Unit 15 : Principles and Techniques of Seed Production
 History, importance and present status of vegetable seed industries in India and world.
Agronomical and genetical principles of seed production.
 Definition of seed and its quality. Pollination system in vegetable crops. Production and
maintenance of nucleus foundation and certified seed.
 Economics of seed production, IPR and WTO. Seed certification & seed laws.
Unit 16 : Protected Cultivation of Vegetables
 Objectives, importance and scope of protected cultivation of vegetable crops.
 Principles Regulatory structures/system used in green house and glass houses. Regulation
of flowering and fruiting.
 Types of green houses, glass houses, hot beds, cold frames, poly houses.
 Different media for growing nursery under cover.
 Specific technology for raising tomato. sweet pepper, cucumber and other vegetables in
green house.
 Insect, nematode and disease management in green house.
 Importance and type of mushroom cultivation.