Course Description
Botany, general culture, and use of major vegetable crops.
Athena Title
INTRO VEG CROPS
Prerequisite
(BIOL 1103 and BIOL 1103L) or BIOL 1107-1107L or PBIO 1210-1210L
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
Purpose of course: To familiarize students with the major vegetable groups grown in the United States and to highlight those vegetables produced in Georgia. Topics covered will include: 1. Botany 2. Major production areas 3. Nutritional value/flavor chemistry/phyto-nutrients 4. Quality considerations 5. Varietal differences/uses 6. Environmental considerations for proper growth & development 7. Post-harvest factors for quality maintenance 8. Common disorders
Topical Outline
Introduction History, Trends Allium Onion, A. cepa, garlic, A. sativum, etc. Allium flavor and factors affecting it Potato, Solanum tubeorsum Carrot, Dacus carota Other root vegetables Sweet potato, Ipomea batatas Tomato, Lycopersicum esculentum Pepper, Capsicum annuum Eggplant, Solanum melongena Asparagus, Asparagus officinalis Brassica vegetables, Cabbage, B. oleracea var. capitata Broccoli, var. italica; Cauliflower, var. botrytis Flavor/ Glucosinolates Leafy vegetables, Lettuce, Lactuca sativa Lettuce Spinach Spinacia oleracea Celery Apium graveolens var. dulce Okra, Abelmoshus esculentus Sweet Corn, Zea mays var. rugosa Legumes, Bean, Phaseolus vulgaris Beans, Vigna Pea, Pisum sativum Cucurbits, Sweet Melons Cucurbits, Squash, cucumber, and pumpkins
Syllabus