Předmět Vegetable Production (ICI20E)

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Materiál	Typ	Datum	Počet stažení

Cíl

Cílem předmětu je seznámit posluchače specializace rostlinná výroba studijního oboru tropické a subtropické zemědělství se specifickým sortimentem zeleniny pěstované v tropech a subtropech, včetně technologie pěstování, šlechtění, významu a využití jednotlivých druhů.

Osnova

PřednáškaIntroduction to the subjectVegetable growing as a branch of the agriculture productionHydroponics - methods, nutrient solution, costs, substratum, NFTBotany, use, production, cultivation, propagation, harvest of vegetables from Brassicaceae family (Brassica rapa, Brassica oleracea, Brassica juncea, etcBotany, use, production, cultivation, propagation, harvest of Allium family (Allium fistulosum, Allium chinense, etcBotany, use, production, cultivation, propagation, harvest of leaf vegetables (Amaranthus spBotany, use, production, cultivation, propagation, harvest of vegetables from family Solanaceae and CucurbitaceaeBotany, use, production, cultivation, propagation, harvest of perennial vegetables (palm cabbage, bamboo sprouts,etcBotany, use, production, cultivation, propagation, harvest of water vegetables (Nelumbo nucifera, Ipomoea aquatica, Neptunia oleracea)Botany, use, production, cultivation, propagation, harvest of mushrooms(Agaricus hortensis, Pleurotus ostreatus, Stropharia rugosa etcCvičeníPractical demonstration of vegetable species in trial and collection fields + greenhousesConstructions and equipment for vegetable productionTechnique of vegetable propagation - sowingTechnique of vegetable propagation - vegetative manners of propagationPreparing of seedlings - transplantingRecognition of vegetable seedsAssortment of tropical vegetable species (practical demonstration, video projection, slides)Assortment of subtropical vegetable species (practical demonstration, video projection, slides)Project presentations, discussionPass-eligible - written test

Získané způsobilosti

Znalosti:Students have fundamental knowledge of general botany and systematic botany, crop production and organic chemistry, plant physiology, genetics. They know characterize single taxonomic units and can define mutual relationships. They know basic chemical and physiological processes characteristic for plants. They have the synopsis of importance of significant plant species (their origin, distribution, propagation types, nutritive value of fruits, importance for people and animals, uses, information about recent investigation and research, usage of scientific databases and libraries etc.).Students know plant parts of each species which are used as a vegetable, their nutritive value, preparation and usage.Dovednosti:Students are capable to recognize leaves and seeds about 50 vegetable and mushroom species, their classification to the specific groups, they know basic key characteristics of important plant species with the emphasis on tropical and subtropical plant species. Students get practical experiences with different types of generative and vegetative propagation, soil preparations, transplanting and hardening techniques in the experimental trials and greenhouses.Kompetence - komunikace:Student is able to work under direction or co-operate in working group. Student can present and formulate own opinions and proposals, understandable explain and tell information and ideas, concretize problems and suggest possible solutions.Kompetence - úsudek:Student is strongly motivated to work and study, with creative and initiative attitude to work. His opinions are based on relevant information (scientific literature, own experiences, experts experiences), has responsibility for evaluation and improvement of job skills. Student may lead the group of people.

Literatura

ZákladníMORSTEN E., BULLARD E.T. 2005. Handbook of tropical and subtropical Horticulture. University Press of the Pacific. Honolulu, Hawaii. ISBN1-4102-2013-3.YAMAGUCHÍ M. 1983. World vegetables (Principles, Production and Nutritive Values). AVI Publishing Company, Inc.SINGH R. J. 2007. Genetic Resources chromosome engineering, and crop improvement. Vegetable crops. Vol. 3. CRC Press Taylor&Francis Group.DoporučenáSCHIPPERS R., R. 2000. African indigenous vegetables, Natural Resources Institute, University of Greenwich.LARKCOM J. 1991. Oriental vegetables. Kodansha International.

Požadavky

None

Garant

Ing. Petra Hlásná Čepková, Ph.D.