In addition to slides shown during lessons and available on Moodle:
AA.VV.: Orticoltura, Principi e pratica. A cura di A. Pardossi, G. Prosdocimi Gianquinto, P. Santamaria, L. Incrocci. Edagricole, Milano 2018.
R. Tesi: Orticoltura mediterranea sostenibile. Patron Editore, Bologna 2010.
R. Tesi: Colture protette, Ortoflorovivaismo in ambiente mediterraneo. Edagricole, Milano 2008.
R. Tesi: Colture fuori suolo in orticoltura e floricoltura. Edagricole, Bologna 2002.
Learning Objectives
The course aims to give the students the knowledge to make them able to manage the production of vegetables, both in the open air and in a protected environment, that is, the characteristics of the species and their requirements, the purposes of the different protection means, the criteria for choosing the soil and the possible actions to make it better for the cultivation of vegetables, the criteria for developing a crop plan, the most suitable planting technique, how to manage the cultural practices (according to the conventional, integrated or organic methods), how to manage the soilless cultivation. Moreover, information on vegetable food value and quality are given in the course.
Prerequisites
Basics on Botany, Chemistry and Agronomy are required to understand without difficulties the subjects presented in the course.
Teaching Methods
Lectures (30 hours); practice in the classroom (4-6 ore); excursions and seminars (12-14 ore)
Further information
Frequency, although non compulsory, is strongly recommended.
Office hours: Every day by appointment (Tel. 055 2755934; anna.lenzi@unifi.it; Department of Agriculture, Food, Environmest and Forestry, Piazzale delle Cascine, Casette tergali ovest, Piazzale delle Cascine 16, Firenze).
Type of Assessment
Oral examination on the subjects covered in the course. The assessment criteria for the examination are: knowledge of the requested topics, ability to pinpoint the topic and to develop it logically, ability to find connections between topics, properties of language, and use of appropriate terms
Course program
Lectures: Definition of vegetable species and classification; overview of vegetable sector: data on vegetable production and consumption ; Concept of “protected cultivation”; Main types of protections; Sustainability of protected cultivations; Vegetable quality and food value; Nitrate accumulation in vegetables; Vegetable cultivation types and systems; Crop scheduling and alternation; Vegetable nurseries; Vegetable grafting; Cultural technique: soil choice and tillage, seeding or transplant, fertilization, irrigation, weed control, soil pest control; plant growth regulators and possible alternatives; Soilless cultivation; Examples of vegetable crops.
Practice: How to calculate and prepare a nutrient solution; Analysis of nutrient solutions; Farm tours.