2023
Horticulture Herbaceous
Name: Horticulture Herbaceous
Code: FIT10442M
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Agronomy
Teaching languages: Portuguese
Languages of tutoring support: Portuguese, English
Regime de Frequência: Presencial
Sustainable Development Goals
Learning Goals
An in- depth study of the growth, the development and cultural techniques most used in forced crops and in open-field cultures with greater econoAn in-depth study of the growth, and the development of vegetables, and cultural techniques most used giving special attention to those to relate the production of vegetables with ecological, physiological and environmental issues.
Students must acquire scientific and practical skills that allow them to adopt the techniques of production of horticultural crops, which include: yield, quality, sustainability, and adaptation and mitigation to climate change.
mic interest, to Portugal and in crop vegetables production to take in consideration ecological, physiological and genetic aspects.
Students must acquire scientific and practical skills that allow them to adopt the techniques of production of horticultural crops, which include: yield, quality, sustainability, and adaptation and mitigation to climate change.
mic interest, to Portugal and in crop vegetables production to take in consideration ecological, physiological and genetic aspects.
Contents
1. Introduction
Economic importance of vegetal production in Portugal
Nutritional importance of vegetables.
Nitrates in leafy vegetables
2. Ecophysiology of vegetable crops
Bioclimatic elements. Cardinal temperatures. Thermoperiod.
Vernalization. Photoperiodic response
Specific cases: frigo and fresh strawberry production; nursery of tomato plants for industry and greenhouse.
Rotations.
3. Climate change in horticultural production - adaptation and mitigation
Biophysical Impacts
Adaptation and mitigation measures
4. Organic production
Discussion on organic vs conventional production mode.
Cultural techniques, quality of raw material
5. Salinity. Practices to Prevent and Mitigate Soil Salinization
6. Sustainable fertilization of vegetable crops
Potato - a case study
Processing Tomato - a case study
7. Soilless cultivation
Economic importance of vegetal production in Portugal
Nutritional importance of vegetables.
Nitrates in leafy vegetables
2. Ecophysiology of vegetable crops
Bioclimatic elements. Cardinal temperatures. Thermoperiod.
Vernalization. Photoperiodic response
Specific cases: frigo and fresh strawberry production; nursery of tomato plants for industry and greenhouse.
Rotations.
3. Climate change in horticultural production - adaptation and mitigation
Biophysical Impacts
Adaptation and mitigation measures
4. Organic production
Discussion on organic vs conventional production mode.
Cultural techniques, quality of raw material
5. Salinity. Practices to Prevent and Mitigate Soil Salinization
6. Sustainable fertilization of vegetable crops
Potato - a case study
Processing Tomato - a case study
7. Soilless cultivation
Teaching Methods
The evaluation will include 2 tests, whose weight in the evaluation will be 80%, and the elaboration of works and the respective presentation and discussion, with a weight of 20% in the evaluation.
Teaching Staff
