General Horticulture Reasoning for competitive exam

General Horticulture

Why bending is done in guava?(General Horticulture)

The main object is to reduce dominance of polarity. In local varieties buds at top are
sprout and the buds at lower side of shoot are failed to sprout. This behaviour of apical buds
to dominate the buds situated on the lower side is termed as apical dominance of polarity
To break this apical dominance and to bring all buds to one level and to give equal
chance to every bud to sprout. The erect growing branches are bend and made horizontal,
when the shoots or branches is made horizontal more auxin accumulates on the lower side of
the shoot, this leads sprouting of buds. This operation is done only in erect growing varieties.
‘Sardar’ guava is naturally horizontal; its brandus do not required any bending.

Why Notching is done in Fig?

It involves partial removed of slip of bark of 2-6 mm thickness and about 15-25 mm in
length. Effect of notching is interruption of downward flow of carbohydrates. Notching is
done just below the bud. Season of notching is Aug-Sept.

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Why Ringing is followed in Mango?(General Horticulture)

It is followed in mango to induce the Fruitfulness.

Why girdling is done in grapes?

Downward flow of carbohydrates is interrupted one week after fruit set. Girdling is
done at base of cane. It is notching but removal of circular piece of bark of width of 2-5 mm
below the bunch to accumulation of food material for development of bunch.

Causes of Bitterness /Colour in various Fruits/Vegetables(General Horticulture)

1. Bitterness in Almonds: Amylaedin

2. Bitterness in Bael: Marmelotisin

3. Rancidity in Aonla Tannin/Ealogic/Galic: Polyphenol

4. Yellowing in Papaya: Caricaxanthium

5. Aridity in Colocasia: Calcium oxlate

6. Bitterness in Bitter gourd: Momordicoside

7. Bitterness in gourd: Cucurbitacin

8. Bitterness in Pepper: Oleoresin

9. Green colour in Potato tubers: Solanin

10. Odour in Garlic (Injured): Allicin

11. Odour in Garlic (Uninjured): Amino acid-Alliinase

12. Odour in onion: Allyl propyl disulphide

13. Orange colour in Carrot: Carotene

14. Pungency in Capsicum: Capsaicin

15. Pungency in Radish: Inosinate

16. Pungency in Turnip: Calcium oxalate

17. Red colour in carrot: Anthocyanin

18. Red colour in Chilli: Capsanthin

19. Red colour in Onion: Anthocyanin

20. Red colour in Tomato: Lycopene

21. Yellow colour in Onion: Quercetin

22. Yellow colour in Turmeric: Curcumin

Said to be : To Whom(General Horticulture)

1. Adam’s Fig: Banana

2. Bread fruit: Artocarpus sp.

3. Bullock’s heart: Annona reticulata

4. Butter fruit: Avocado

5. Egg plant: White Brinjal

6. Elephant: Foot Yam

7. Kalpa Vriksha: Coconut

8. King of Arid Fruits or poor man’s fruit or Apple: Ber

9. King of Flowers: Rose

10. King of fruits: Mango

11. King of spices: Black Pepper

12. King of temperate fruit: Apple

13. King of Vegetables: Potato

14. Lady’s Finger: okra

15. Poor man’s root crop: Tapioca

16. Queen of flowers: Gladiolus

17. Queen of fruits: Litchi

18. Queen of pulses: Pea

19. Queen of spices: Cardamom

20. The tree of heaven: Coconut

(General Horticulture)

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