Cultural operations in horticultural crops.
Cultural Operations Oct 03, 2020
We can discuss about following cultural operations which are takes place in agriculture and horticulture.
- PINCHING – It is the process that encourages branching on the plants. This means that when you pinch a plant , removing the main stem , forcing the plant to grow two new stems from the leaf nodes below the pinch or cut.
- It helps to plant into more full form
- It helps to grow twice as many stems which result in filler plant
- For plants like herbs, pinching back can help the plant to produce more of their desirable leaves.
2.Training – training is the one of the management practice carried out to control the shape, size and direction of the plant growth.
- It improves the fruit size and quality
- It develops the frame work so that plant gets the maximum amount of sunlight on the leave.
- Improves how an area or plant looks
- Make a plant easier to manage and maintain
- Improves flower appearance and size
- Protect plant from damage
3.Pruning- Pruning is a horticultural practice involving the selective removal of certain parts of the plant. Such as branches ,buds, or roots.
- It helps to removal of dead wood
- Shaping(by controlling or redirecting the growth)
- Improving or sustaining health reducing risk from falling branches, preparing nursery specimen for transplanting and both harvesting and increasing the yiels or quality of flower and fruits.
4.Propping- It is mainly done In banana plant, supporting the banana plant with the help of bamboo stick crutches at the time of bearing ,to prevent of lodging of plant due to heavy weight of bunches of banana fruits.
5.De suckering- Removal of unwanted suckers from rhizome is called DE suckering and it is critical operation.
- It can be done after 45 days interval
- It helps to better growth and development of mother plant.
6.Earthing up – to avoid the water lodging during an season and provide drainage earthing up is necessary.During summer and winter ,the plant should be in furrow and ridges during rainy season.
7.Blanching- blanching means plugging a fruit or vegetable into boiling water for a very short period of time to stop the maturation process, then rapidly transferring it to ice water so the items does not become fully cooked.
8.Nipping/Topping – The removal of tip portion takes place.it encourages the branches /removal of unwanted buds from the crop to restore the energy of the crop.
9.Curing – It is necessary to cure tobacco, after harvesting and before it can consume. Curing is the allowing of tobacco aging I,e intention of changing their colour and reducing their chlorophyll content.it s the process for the slow oxidation and degradation of carotenoids in the tobacco leaves.
written by suma c hosalli