Fruit And Vegetable

Front 1

Four Main Industries

Back 1

1. Fresh produce

2. Processed

3. Forcing (Greenhouse) Industry

4. Niche Markets

Front 2

Top two Global trends

Back 2

Apples from EU-27 and China

Grapes from Chile and US

Front 3

Top 3 most commonly consumed vegetables

Back 3

potatoes, potatoes, onions

Front 4

Top 2 most commonly consumed fruits

Back 4

Apples and bananas

Front 5

Reasons consumers are choosing new products

Back 5

Taste (in store samples, restaurant), recommendations from friends, price

Front 6

Advantages of buying local

Back 6

supporting local growers, local was better quality, thoughts of it being healthier (never proven)

Front 7

Concerns with buying local

Back 7

????

Front 8

Wisconsin's top crops

Back 8

Snap beans (processing), cranberries, carrots (processing)

Front 9

Classification groupings

Back 9

botanical relationships, edible plant part, life cycle, family grouping/use, sensitivity to environmental factors: nutrient levels, soil moisture, and chilling damage

Front 10

Botanical

Back 10

based on botanical hierarchy: kingdom, division/phylum, class, order, family, genus, species, and cultivars

Relationships have production importance

Front 11

Botanical example

Back 11

Brassica oleracea (wild cabbage)

created several different food plants from this single species

Front 12

Botanical Variety

Back 12

Subdivisions of a natural species which display rather marked differences

Front 13

Cultivars

Back 13

species with mutations caused by human intervention

Front 14

Cultivar examples

Back 14

beans, broccoli, carrots, etc.

Front 15

Earliest classifications

Back 15

poisonous or non-poisonous

Front 16

Usage classification (6) with examples

Back 16

Spices-cinnamon

sugar-sugar cane, sugar beet

oils-sunflower

fibers-flax

vegetable-edible portion-cabbage leaves

ornamental

Front 17

Edible Plant Part classification examples

Back 17

grouping according to the edible plant part

roots-carrots

stems-above-asparagus, below-Irish potato

petioles-celery

Leaves-leaf base-onions

Immature flower buds-cauliflower

Fruits-immature-peas, mature-pumpkin

Front 18

Classification of life cycle and examples

Back 18

annual-seed to seed in 1 growing season

biennial-seed to seed in about 2 growing seasons (most grown as annuals)

perennial-multiple years, continuous seeding

Front 19

Classification of temperature

Back 19

climate suited for optimal growth; 2 categories warm-season and cold-season

Front 20

Warm-season

Back 20

adapted to temps. between 65-85 degrees, intolerant to frost, cucumber

Front 21

Cool-season

Back 21

adapted to temps. between 60-65 degrees, tolerant of light frost, but susceptible to bolting, harvested parts stored at cool temps, artichoke

Front 22

Other temperature classifications

Back 22

tropical plants (warm year-round, no frost), subtropical plants (slightly more hardy and can tolerate light frost but not heavy freezes), hardy plants (can tolerate frozen periods of various durations and temps)

Front 23

Wisconsin Hardiness

Back 23

5b (-10 to -15) to 3b (-30 to -35)

Front 24

Fleshy fruits

Back 24

tissue surrounding the seed is soft

Front 25

dry

Back 25

tissue surrounding the seed is hard

Front 26

Fleshy formed from a single flower

Back 26

berry, drupe, pome, hesperidium

Front 27

Fleshy formed from multiple flowers

Back 27

sorosis (mulberry), syconium (fig), coenocarpium (pineapple)

Front 28

Berry

Back 28

a single fleshy fruit usually containing a number of seeds

Front 29

Drupe

Back 29

A single fleshy fruit with a hard stone which contains a single seed

Front 30

Drupe Aggregation

Back 30

made up of many drupes formed from a single flower, each drupe contains one seed

Front 31

Accessory

Back 31

fleshy receptacle, seeds are achenes on the outside

Front 32

Pome

Back 32

A thin-skinned fleshy fruit formed by flower parts surrounding the ovary

Front 33

Hesperidium

Back 33

A berry with a tough, aromatic rind

Front 34

Pepo

Back 34

Contains a leathery skin formed from an inferior ovary

Front 35

Key factors to finding a farm site (11)

Back 35

Market potential and demographics of area, soil quality and topography, availability and quality of irrigation water, climate, existing structures and equipment, traffic patterns and roadways, local competition, local labor, prior stewardship of land, zoning regulations, property taxes

Front 36

Ideal soil quality

Back 36

deep well-drained soils, loam to sandy-loam texture, high in organic matter (3-5% or more), soil pH between 5.5-7.5, rock/stone free

Front 37

Soil for early veg

Back 37

sandy to sandy loam soils, well aerated, good drainage

Front 38

Soil for yield

Back 38

silt loam-clay loam, high C.E.C. and fertility, will produce more mid to late season crops

Front 39

Soil to avoid

Back 39

heavy clay type soils, especially for root crops

Front 40

Soil/Field prep

Back 40

ensures uniform crops and optimal production, depends on location and climate

Front 41

Objectives of soil/field prep

Back 41

deal with coverage of existing vegetation, provide for good soil aeration, establish close contact between soil and seed, achieve effective weed control

Front 42

Orchard selection

Back 42

ideal site is on a rolling or elevated land so that cold air can drain during spring frosts

Front 43

site A

Back 43

warm location-receives more sun. Not affected by late spring frosts and limited wind

Front 44

site B

Back 44

Misses late spring frosts, but the top may be too cold in winter because of exposure

Front 45

Site C

Back 45

Limited wind, a little colder than A, warming up late in the spring

Front 46

Site D

Back 46

Most susceptible to spring frosts

Front 47

Site E

Back 47

Can still be frosty, but the woods act as a windbreak, sheltering this site from prevailing winds

Front 48

Site F

Back 48

not desirable because of the dense woods at the base of the hill. Woods trap cold air

Front 49

Site G

Back 49

Similar to B as in misses late spring frosts, but the top may be too cold in winter because of exposure

Front 50

Orchard slope exposure

Back 50

affects fruit trees as they come out of dormancy

Front 51

Southern-facing slope

Back 51

warms up faster in spring

Front 52

Northern-facing slope

Back 52

warms up slower in spring

Front 53

Eastern-facing slope

Back 53

intermediate

Front 54

Western-facing slope

Back 54

tends to be windier

Front 55

Purpose of tillage

Back 55

prepare a suitable seedbed, reduce weed competition, improve soil physical conditions, incorporate manures, fertilizers, or other amendments, reduces insects and diseases

Front 56

Factors affecting tillage

Back 56

crop type, soil type, slope of land, rainfall amounts

Front 57

Primary tillage and example

Back 57

initial soil loosening that eliminates and incorporates surface vegetation and deepens root zone, Moldboard plow

Front 58

Secondary tillage and example

Back 58

performed on pre-loosened soil where individual clods must be further reduced to smaller aggregates, Floats

Front 59

Pros of tillage

Back 59

ability to penetrate soil and handle crop residues

Front 60

Cons of tillage (Conservation tillage)

Back 60

disturb the soil as little as possible, conserve soil structure, leave maximum residues on soil

Front 61

Different crops that work with tillage

Back 61

***

Front 62

Macronutrients

Back 62

N, P, K, Ca, Mg, S

Front 63

Micronutrients

Back 63

B, Cu, Fe, Mn, Mo, Zn, Cl

Front 64

Importance of plant nutrition

Back 64

unbalanced nutrient content of soils, environmental impacts and accountability

Front 65

Soil pH

Back 65

soil pH is important in nutrient uptake, best is 6.0-7.0

Front 66

Liming materials and pH

Back 66

used to raise pH

Front 67

Sulfur and acids

Back 67

used to lower soil pH

Front 68

Element mobility in plants

Back 68

Elements that do not move around in plants are immobile and deficiency symptoms appear on younger leaves first. Elements that move around in plants are mobile and deficiency symptoms will appear on older leaves first.

Front 69

Nitrogen

Back 69

most widely distributed element, most applied fertilizer element as Ammonium which greens and nitrate grows, constituent of the chlorophyll molecule, part of amino acids and enzymes, part of nucleic acids, nucleotides, purine bases, and alkaloids, involved in synthesis and translocation of phytohormones, sufficiency range in plant tissue is 1.0 to 6.0%

Front 70

Nitrogen Deficiency

Back 70

photosynthesis is inhibited, MOBILE, plant appears weak and stunted, small leaves with light green to yellow color, uniform yellowing, older leaves may fall prematurely

Front 71

Phosphorus

Back 71

phosphoric acid buffers cellular pH changes, component of enzymes and proteins, component of ATP RNA and DNA, sufficiency range is .2-.5%

Front 72

Phosphorus deficiency

Back 72

MOBILE, deficiency when P falls below .2%, causes enhanced anthocyanin production, slows growth of roots and shoots-stunting, dark green leaf coloration, red or purple color on lower leaves

Front 73

Potassium

Back 73

Essential in maintaining water status, involved in cellulose synthesis, sufficiency range 1.5-4%

Front 74

Potassium deficiency

Back 74

MOBILE, lack of stomatal control causes water loss, reduced lignification causes lodging, plants easily lodge or fall over, light green to yellow color around edges of older leaves, leaves appear to be burned around edges, wilting leaves due to loss of water

Front 75

Calcium

Back 75

cell and plant structure, involved in cell elongation and division, regulates cellular anion levels, removal of Ca causes leaf abscisioin and ripening, enhances pollen tube growth and germination, sufficiency range 0.5-1.5%

Front 76

Calcium deficiency

Back 76

IMMOBILE, cell expansion and division is terminated at the growing points, classic examples are blossom-end rot and bitter pit, growing points of leaves and roots turn brown and die, leaves chlorotic and deformed, margins become necrotic, fruit/flower quality is reduced

Front 77

Magnesium

Back 77

found in center of chlorophyll molecule, activates enzymes need for PS, RS, and DNA and RNA synthesis, sufficiency range .15-.4%

Front 78

Magnesium deficiency

Back 78

MOBILE, chlorophyll formation is reduced, Mg uptake declines rapidly with soil pH<5.5, yellowing and interveinal chlorosis of older leaves, margins of younger leaves become necrotic

Front 79

Sulfur

Back 79

component of isothiocyanates (characteristic of odor and flavor like onions), Acetyl CoA, amino acids: cysteine and methionine, sufficiency range .15-.5%

Front 80

Sulfur deficiency

Back 80

IMMOBILE, protein synthesis is reduced, reductions in chloroplast formations, growth-significantly reduced, uniform yellowing of younger leaves, resembles N deficiency, but found on younger leaves first

Front 81

Tree fruit examples

Back 81

apple, pear, quince, cherry, apricot, plum, peach

Front 82

No cross pollination

Back 82

tart cherry, peach

Front 83

Cross pollination required

Back 83

apples, pear, sweet cherry, hybrid plums

Front 84

Beneficial cross pollination

Back 84

apricot

Front 85

Pruning

Back 85

remove unwanted wood, light management for shade that tree casts on itself

Front 86

When to prune

Back 86

dormant season late Feb. to late April

Front 87

Pruning procedure

Back 87

remove water sprouts, suckers, broke or damaged branches, weaker of crossing branches, evaluate often

Front 88

Fertilizer requirements

Back 88

Don't over-fertilize, increases vegetative growth, do no fertilize late in year, decreases cold hardiness, 1/10th lb. N per year of age, or per inch of trunk diameter, no more than 1lb N/year

Front 89

Direct seed

Back 89

establishment of a crop by placing seed into soil

Front 90

direct seed advantages

Back 90

very economical, commercial seed is relatively disease-free, planting time is shortened, good for crops that don't transplant well

Front 91

direct seed disadvantages

Back 91

seeds can be sensitive to temp and stress, erratic germination, differences in vigor, small or irregular seed is hard to handle, early weed control is difficult

Front 92

Transplanting advantages

Back 92

earlier harvests, better growth conditions, more time to prepare soil, head start on weed control, avoid certain insect pests, need for thinning is eliminated, option for second crop

Front 93

Transplanting examples

Back 93

beets, broccoli, brussels sprouts, cabbage, cauliflower, chard, lettuce, tomatoes

Front 94

Disadvantages of transplanting

Back 94

may injure certain root systems, raising veg transplants requires considerable time, effort, and growing skills

Front 95

Space requirements

Back 95

need to know in order for effective growth

Front 96

Temp mgmt

Back 96

cooler temps favor disease development, warmer temps result in spindly plants, provide bottom heat for trays/soil during germination, 65-70 degrees, avoid large differences in day and night temps

Front 97

Light requirements

Back 97

transplants need 14-16 hrs, low light intensifies produce leggy, spindly plants, most growers start plants indoors

Front 98

water requirements

Back 98

dampen growing media before seeding, water freshly seeded trays gently, use hose breaker, water entire flat uniformly, don'ts overwater,

Front 99

Crop rotation

Back 99

prevent the build up of soil pathogens, break up insect and disease cycles, control weed problems, improve soil and nutrient characteristics, spread out seasonal labor demands, reduce risk of climate and market fluctuations

Front 100

Seed priming

Back 100

any controlled means of providing seeds with enough water to begin the germination process but inhibit radicle emergence

Front 101

seed pelleting

Back 101

covering seeds with a material or coating to form a pellet to create uniform size and improve handling during seeding

Front 102

hot water treatment

Back 102

involves the use of a heat treatment to destroy seedborne diseases

Front 103

seed inoculation

Back 103

mixing seeds with beneficial microorganisms prior to planting

Front 104

Postharvest field

Back 104

live products, continues biochemical and physiological processes once detached from plant, best quality exists at moment of harvest, soil type, fertility, temp, frost, rainy weather

Front 105

Postharvest harvesting

Back 105

important to harvest at peak quality, harvest at coolest time of day, handle gently

Front 106

Water loss

Back 106

critical to storage quality, losses as low as 3-5% can be detrimental, reduces moisture loss includes: raising relative humidity levels, lowering air temps, reducing air movement across product, using protective packaging

Front 107

Carbohydrate conversion

Back 107

enzymatic, starch to sugar, bad for potatoes but good for bananas and pears, sugar to starch bad for sweet corn and sweet peas

Front 108

Flavor changes

Back 108

enzymatic, onion flavor changes during storage

Front 109

softening

Back 109

pectic enzymes soften fruits

Front 110

color changes

Back 110

pigment synthesis

Front 111

vitamin changes

Back 111

losses of vitamin C

Front 112

Sprouting, rooting, elongation

Back 112

chemical sprout inhibitors applied to storage onions and potatoes

Front 113

decay and rot

Back 113

conflict between keeping produce fresh and usable vs. its natural decline

Front 114

Produce respiration

Back 114

refrigeration controls the crop's respiration rate, respiration=heat as sugars, fats, and proteins in cells of crop are oxidized

Front 115

Precooling methods

Back 115

on-farm cooling facilities, grower who can cool and store produce, challenge, especially for small-scale producers

Front 116

Room cooling

Back 116

produce is placed in an insulated room equipped with a fridge unit, large containers should be stacked so that cold air moves around and through them to reach the produce, low cost and slow

Front 117

Forced-air cooling

Back 117

fans are used in conjunction with room cooling to pull cold air through bins of produce

Front 118

Tunnel cooling

Back 118

make a tunnel between stacks of produce and cover it to force air through the tunnel and out the bins

Front 119

hydrocooling

Back 119

cooling accomplished by moving cold water around produce with shower system or by immersion, water-better heat-transfer medium than air, hydrocoolers cool produce much faster than forced air coolers

Front 120

package top icing

Back 120

packing a product with crushed or flaked ice

Front 121

vacuum-cooling

Back 121

cools by causing water to rapidly evaporate from a product, works best for produce with a high surface to volume ratio

Front 122

Chilling injury

Back 122

many fruits and vegetables store best at temps just above freezing

Front 123

Chilling injury examples

Back 123

basil, cucumbers, eggplant, pumpkins, and summer squash

Front 124

Symptoms of chilling injury

Back 124

surface decay, pitting, internal browning, watersoaking, and surface scald

Front 125

Ethylene

Back 125

gaseous hormone produced by ripening fruits and vegs

Front 126

Ethylene producers

Back 126

apples, avocados, bananas, peaches, plums, prunes, honey dew melons and tomatoes

Front 127

ethylene sensitive

Back 127

asparagus, beans, broccoli, cabbage, carrots, cucumbers, eggplant, lettuce, summer squash

Front 128

Dealing with ethylene

Back 128

separate storage rooms from ethylene sources such as ripening rooms, ventilating with outside air, eliminating the use of propane equipment in storage areas, using an ethylene scrubber