Credit hours
In-class work per week |
Practice per week |
Credits |
Duration |
Total |
2 |
2 |
8 |
15 weeks |
120 hours |
Instructor
Andre Ricardo Zeist
Objective
Introduce the fundamental concepts related to the production of root vegetables, contextualizing them within the scope of agricultural activities, the frontiers of scientific knowledge, and their interrelationships with climatic conditions. Present and interpret the main technical-scientific concepts involved in the production and management of crops such as potato, sweet potato, onion, garlic, carrot, beet, yam, and taro, identifying specific challenges and innovative strategies for the efficient cultivation of these species. Equip students with the knowledge to understand the socioeconomic importance of root vegetables, as well as the techniques of propagation, ecophysiology, production systems, and practices for harvesting and marketing, promoting a critical reflection on the challenges faced in commercial production. Encourage active student participation by motivating them to propose new technologies and production methodologies, with the goal of developing creative and practical skills that can be applied in real-world root vegetable production scenarios.
Content
This course focuses on the main underground vegetables of economic interest, covering the following species: sweet potato, potato, onion, garlic, carrot, beetroot, yam, and taro. For each of these crops, the following topics will be studied: Origin and geographic diffusion: evolutionary history and global dispersal of the species. Economic importance: socioeconomic impact and relevance in national and international markets. Botanical classification and nutritional value: taxonomic classification and analysis of the nutritional value of underground vegetables. Phenology and varietal segments: study of the developmental stages and the main commercial varieties. Propagation: methods of sexual propagation (seed production) and asexual propagation (bulbs, tubers, roots, and rhizomes). Ecophysiology: the relationship between environmental factors and crop growth. Cultivation setup, production systems, and management: practices for installation, cultural management, crop care, and analysis of different cultivation systems. Harvesting, classification, and marketing: harvesting techniques, classification standards, and market strategies for product commercialization.
Bibliography
AQUINO, L. A.; BORÉM, A. (Eds.). beterraba do plantio à colheita. 1.ª ed. Editora UFV, 2021. 183p.
CAMPOS, H.; ORTIZ, O. (Eds.). The potato crop: Its agricultural, nutritional and social contribution to humankind. Cham: Springer International Publishing, 2020. 518p.
KALE, R. B.; GADGE, S. S.; RAO, B. V.; MAHAJAN, V.; SINGH, M. Good agricultural practices in onion and garlic production. 1st ed. National Institute of Agricultural Extension Management (MANAGE) and ICAR-Directorate of Onion and Garlic Research, 2022. 170p.
LIMA, C. E. P.; FONTENELLE, M. R.; BRAGA, M. B. Mudanças climáticas e produção de hortaliças. 1.ª ed. Embrapa, 2015. 177p.
LOEBENSTEIN, G.; THOTTAPPILLY, G. (Eds.). The Sweetpotato. Dordrecht: Springer Netherlands, 2009. 539p.
NASCIMENTO, W. M.; PEREIRA, R. B. (Eds.). Hortaliças de propagação vegetativa: Tecnologia de multiplicação. Brasília, DF: Embrapa, 2016. 228p.
NICK, C.; BORÉM, A. (Eds.). Batata do plantio à colheita. 1.ª ed. Editora UFV, 2017. 221p.
NICK, C.; BORÉM, A. (Eds.). Cenoura do plantio à colheita. Viçosa, MG: Editora UFV, 2016. 179p.
NICK, C.; BORÉM, A. (Eds.). Melhoramento de hortaliças. 1.ª ed. Editora UFV, 2016. 464p.
PERESSIN, V. A.; FELTRAN, J. C.; ROS, A. B.; FERNANDES, A. M. (Eds.). A Cultura da batata-doce. 1.ª ed. Campinas: Instituto Agronômico, 2022. 127p.
JOURNALS:
Agronomy;
Euphytica;
European Journal of Agronomy;
Frontiers in Plant Science;
Horticultura Brasileira;
Horticulturae Research;
Journal of Horticultural Science
Nature Plants;
Plant Production Science;
PlOs One;
Physiologia Plantarum;
Potato Research;
Scientific Reports;
Scientia Agricola;
Scientia Horticulturae.