Fruit And Veggie Production Exam 1

Front 1

Horticulture

Back 1

Ornamental (for beautification) and specialty crops (any fruit/veg that isn't a row crop)

Fruit, vegetable, and nut production

Front 2

Agronomy

Back 2

Row and field crops

Grain production

Front 3

In horticulture and culinary fields, "vegetable" is

Back 3

A herbaceous plant eaten raw or cooked, generally with a meal but never dessert

Front 4

Botanically, we don't use the term "vegetable." Instead, we describe plants/plant parts as

Back 4

Vegetative organs (roots, stems, leaves) or reproductive organs (flowers/fruit)

Front 5

All fruits have

Back 5

Seeds

Front 6

Crops that are botanically fruits, but horticulturally vegetables

Back 6

Squash, cucumbers, avocado, bell pepper

Front 7

Crops that are botanically vegetative organs, but are horticulterally treated as fruits

Back 7

Rhubarb

Front 8

Foods that are treated like horticultural vegetables, but are not even plants

Back 8

Mushrooms

Front 9

Fruit (definition)

Back 9

Ripened ovary containing seeds with other parts eaten at maturity

Always preceded with a flower

Front 10

Maturity

Back 10

When seeds are viable

Front 11

Berries

Back 11

Type of fruit

All fleshy except for seeds

Ex) tomato

Front 12

Multiple fruits

Back 12

Many flowers on the same stalk with fruits that are fused together

Ex) pineapple

Front 13

Aggregate fruit

Back 13

Have one flower with many pistils (female organ)

Ex) Raspberry

Front 14

Okra, squash, and zucchini are all examples of fruits that are harvested

Back 14

Before maturity

Front 15

If you do not harvest certain crops before maturity, they will

Back 15

Split, get bitter, bolt, etc.

Front 16

From 1970-2009, vegetable production has seen a dramatic ____ due to ____.

Back 16

Increase (4X); technological advances

Front 17

Technological advancements that increased vegetable production

Back 17

Labor-saving (harvest equipment)

Plant breeding (new cultivars)

Synthetic pesticides (chemicals became more available post WW2)

Front 18

Sustainable practices that came about due to concerns about human and environmental health in 70s/80s

Back 18

Low input approaches

Conservation tillage

Plastic mulches

Trickle Irrigation

Raised bed production

Front 19

Conservation tillage

Back 19

Leaving crop residue in the ground after harvest

Can cause pest/disease problems with certain crops

Reduces erosion/leaching and can add nutrients

Front 20

Using plastic mulch helps to

Back 20

Keep crops off the soil (reduce pests and increase harvestable fruit), retain moisture and reduce leaching, control weeds, and modify soil temperatures

Front 21

Slow watering through trickle Irrigation allows for

Back 21

Better infiltration and less water loss due to evaporation/runoff

Front 22

Benefits of raised beds

Back 22

Improve drainage, encourage root development, and reduce disease

Front 23

Challenges in vegetable production

Back 23

Understanding/controlling biological contamination

Improving productivity/efficiency with sustainable technology

Improving quality/nutritional value

Decreasing environmental footprint (less H2O and energy)

Front 24

Classification systems

Back 24

Fresh vs processed

Thermo-classification

Based on use, botany, or both

Front 25

Fresh vegetables

Back 25

Raw, unwashed, not packaged (onion)

Washed and wrapped, not ready to eat (bag of uncut green beans)

Lightly processed, cut, washed, ready to eat (green beans)

Front 26

Processed vegetables

Back 26

Canned, frozen, or dried for long term storage of perishable foods

Front 27

Thermo-classification

Back 27

Based on production temperatures

Cool season: 50-64°F, some frost tolerant

Warm-season: 64-86°F, typically intolerant of frost

Front 28

Chilling sensitive crops

Back 28

Damage occurs to plant tissues at temperatures above freezing

Ex) tomato plants will be damaged at 40°F

Front 29

Greens

Back 29

Spinach, kale, mustard, chard

Front 30

Cole crops

Back 30

Brassicaceae (cabbage, cauliflower, Brussel sprouts)

Front 31

Cole crops

Back 31

Brassicaceae (cabbage, cauliflower, Brussel sprouts)

Front 32

Root crops

Back 32

Beets, turnips, radish

Front 33

Bulb crops

Back 33

Onion, garlic, leek

Front 34

Legumes

Back 34

Peas, beans

Front 35

Cucurbits

Back 35

Cucumber, pumpkin, cantaloupe, squash

Front 36

Solanaceous

Back 36

Tomato, eggplant, peppers, tomatillos, ground cherries

Front 37

Roots

Back 37

Beet, rutabaga, carrot, radish, sweet potato

Front 38

Stems

Back 38

Asparagus, kohlrabi, Irish potato

Front 39

Leaves

Back 39

Lettuce, cabbage

Celery (petiole)

Front 40

Immature flowers

Back 40

Cauliflower, broccoli, artichoke

Front 41

Fruit (classification system)

Back 41

Peas, cucurbits, solanaceae

Front 42

Vegetative propagation

Back 42

Uses vegetative organs or tissues to create a clone to the mother plant so we know exactly what we will get

Retains genetic cultivars

Front 43

With seeds, we don't know everything about its genes because

Back 43

We don't know where the pollen came from

Front 44

Vegetable seeds have been "bred back" to

Back 44

Create true to type seeds

Front 45

True to type seeds

Back 45

Very uniform though not identical genetics

Front 46

Acceptable viability % to see on seed packets

Back 46

80-90%

Front 47

Germination

Back 47

When radicle (embryonic root) emerges from the seed coat

Front 48

TTC (Triphenyl Tetrazolium Chloride) Testing

Back 48

Will stain any metabolically active seed red/pink

Unstained = not viable

Front 49

How to calculate seed viability % in TTC testing

Back 49

(# stained / # total sample) x 100

Front 50

Applied to seeds to protect from pathogens, usually with a dye for identification and full coating, may contain fertilizer

Back 50

Chemicals or beneficial microbes

Front 51

Damping off

Back 51

Seed germinates but then dies off as seedling

Front 52

Fungicides can help prevent

Back 52

Damping off

Front 53

Biological pretreatment (biostimulant)

Back 53

Improve bacterial symbiotic relationship

Fixes atmospheric Nitrogen

Ex) Rhizobium on legumes

Front 54

Trichoderma

Back 54

Fungi that increases tolerance to environmental stress by increasing the surface area of roots

Mycorrhical (fungal) symbiotic relationship

Front 55

Biological pretreatment and trichoderma are both used to

Back 55

Jumpstart symbiosis between plants and fungi/bacteria

Front 56

Coating/pelletizing

Back 56

Usually small seeds are coated in clay or diatomaceous earth to increase size, ensure uniform shape, and improve ease of planting

Once wet, coating degrades

Front 57

Hot water soak

Back 57

Used mainly on brassica (mustard, kale)

High temperature kills pathogens

Prolonged exposure will also kill seeds

Front 58

Seed priming

Back 58

Soak before planting to ensure the seed had enough time to imbibe

Front 59

When seeds are maturing, they ____ almost completely, slow metabolism, and enter ____.

Back 59

Dry down; dormancy

Front 60

_____ will ramp up metabolism and start germination

Back 60

Water uptake

Front 61

Ideal conditions for storing seeds that maintain viability and dormant states

Back 61

Cool and dry (40°F / 50% RH)

Some can be stored frozen, if internal moisture is < 14%

Front 62

The seed develops from the

Back 62

Ovule

Front 63

Parts of a seed

Back 63

Seed coat

Embryo

Stored food (cotyledon in dicot, endosperm in monocot)

Front 64

Micropyle

Back 64

"Umbilical cord" that connects the embryo to the rest of the seedFrom the outside, little hole that pollen tube enters in fertilization

"Umbilical cord" that connects the embryo to the rest of the seedFrom the outside, little hole that pollen tube enters in fertilization

Front 65

Hilum

Back 65

Little patch next to micropyle

Front 66

Plumule

Back 66

Form the first leaves, above epicotyl

Front 67

Epicotyl

Back 67

Between plumule and hypocotyl

Front 68

Hypocotyl

Back 68

Between epicotyl and radicle

Front 69

Radicle

Back 69

1st root that emerges from seed, beneath hypocotyl

Front 70

Epigeous

Back 70

Type of germination

Hypocotyl elongates and pushes the plumule, epicotyl, and cotyledons out of the soil

Front 71

Hypogeous

Back 71

Type of germination

Epicotyl elongates and pushes plumule out of the soil

Cotyledons and hypocotyl do not emerge

Front 72

Monocot germination

Back 72

No cotyledons- we call it endosperm

Region between plumule and radicle elongates and pushes the plumule and coleoptile above the soil

Front 73

Coleoptile

Back 73

Surrounds the plumule until leaves emerge

Front 74

Direct seeding

Back 74

Planting seeds into their final growing spot in the garden

Best with larger seeds

Front 75

Pros of direct seeding

Back 75

Saves time, labor, and money

No transplant shock

Front 76

Con of direct seeding

Back 76

Lower germination % due to wildlife and environmental factors

Front 77

To prepare for the possibility that less of their seeds will germinate with direct seeding, growers can always

Back 77

Plant extra seeds

Front 78

Indirect seeding

Back 78

Container planting > allow seedling to grow > transplant after 1-2 sets of true leaves sproutControlled environment raises germination %

Container planting > allow seedling to grow > transplant after 1-2 sets of true leaves sproutControlled environment raises germination %

Front 79

We wait to transplant until true leaves are present to

Back 79

Reduce transplant shock

Front 80

The rule of thumb for planting depth

Back 80

No more than 2-4x the seeds diameter

Front 81

Larger seeds can be planted more deeply because they

Back 81

Have more stored energy

Front 82

Physiological dormancy

Back 82

Internally imposed by the nature of the seedEx) stratification- some seeds require a cold/moist period before they will germinate

Internally imposed by the nature of the seedEx) stratification- some seeds require a cold/moist period before they will germinate

Front 83

Quiescence dormancy

Back 83

Externally or environmentally imposed

Ex) scarification: some seeds require mechanical or chemical treatment to break down their hard seed coat before germination

Front 84

Germination time

Back 84

Span between planting and seedling emergence

Front 85

Harvest date

Back 85

Span between planting and first harvest

Front 86

Seeds and seedlings should be kept

Back 86

Moist

Front 87

Applying more than a light mist to seeds or seedlings increases risk of

Back 87

Displacing the seed and knocking over the seedling (increases risk of disease/pests)