Course content :
TT number
Chapter name, section | Time (hours) | ||||
Total | Theory | Practice, experiment, discussion, lesson practice | Check (periodic) | ||
1 | Chapter 1: General introduction to Vegetable Plants 1. Definition of vegetables, nutritional value and economic significance of vegetables 2. Characteristics and situation of vegetable production 3. Advantages and disadvantages of vegetable production industry 4. Direction and mission of vegetable industry | 3 | 3 | ||
2 | Chapter 2: Ecological characteristics of vegetable plants 1. Classification method 2. Requirements for external conditions of vegetable plants | 2 | 2 | ||
3 | Chapter 3: Basic vegetable growing techniques 1. Vegetable growing methods 2. Basic vegetable planting and care | 10 | 2 | 8 | |
4 | Chapter 4: Techniques for producing clean vegetables and organic vegetables 1. Concept of clean vegetables and causes of vegetable contamination 2. Conditions for production and processing of clean vegetables 3. Clean vegetable production 4. Organic vegetable production | 6 | 2 | 4 | |
5 | Chapter 5: Solanaceae (tomatoes, peppers) 1. Hot pepper plant 2. Tomato plant 3. General characteristics and some research results on grafting Solanaceae plants | 2 | 2 | ||
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CHAPTER 1
GENERAL INTRODUCTION TO VEGETABLES
Introduce:
The general content gives an overview of vegetables: concept, nutritional value, production situation, difficulties and advantages, etc.
Target:
- Knowledge:
+ Present the concept of vegetables and characteristics of vegetable growing industry.
+ Present the economic significance and nutritional value of plants
- Skill:
+ Analyze the situation of vegetable production in and outside the country.
+ Analyze the advantages and disadvantages of growing vegetables
- Self-control and responsibility:
+ Ability to give directions and tasks for the vegetable growing industry.
+ Practice carefulness and meticulousness
1. Definition of vegetables, nutritional value and economic significance of vegetables
1.1 Definition of vegetable plants
Vegetables are fresh parts of herbaceous plants such as roots, tubers, tubers, stems, young shoots, leaves, flowers, fruits, seeds used as food.
The boundary between vegetables and other crops is difficult to distinguish clearly, such as water spinach is both a leafy vegetable and an animal feed; watermelon is a vegetable but is used as a fruit tree; strawberries are fruit trees but are herbaceous plants cultivated as vegetables; potatoes are vegetables but are cultivated in a rotation system with food crops and the production method is also closer to food crops, so they are not classified as vegetables; straw mushrooms and black fungus are inferior plants but are considered vegetables.
Vegetables are indispensable in the family's daily meals. Vegetables provide people with many types of vitamins, minerals, antibiotics, organic acids, aromatic substances, fiber, etc.
1.2 Nutritional value
Vegetables contain 80-90% water, so they are difficult to preserve when storing, easily bruised and susceptible to disease. Vegetables are important in human nutrition. Vegetables contain a large amount of carbohydrates and starch; protein and fat in vegetables are insignificant compared to other foods, so vegetables do not have high energy value, so vegetables are very suitable for dieters. However, vegetables are a very important source of vitamins and minerals.
Table 1.1 Comparison of nutritional composition of vegetables and other foods
Type food | Power amount (Kcal) | Carbohydrate | Matter protein (g) | Matter fat (g) | Calcium (mg) | Iron (mg) | Vitamin A (mg) | Vit. C (mg) |
Leafy vegetables | 22 | 3.7 | 1.6 | 0.3 | 76 | 2.3 | 2.2 | 44 |
Cabbage | 40 | 4.4 | 1.6 | 0.4 | 119 | 1.5 | 1.1 | 76 |
Root vegetables | 45 | 6.0 | 0.7 | 0.2 | 68 | 1.2 | 6.0 | 28 |
Onion and garlic | 72 | 9.2 | 1.6 | 0.2 | 82 | 0.8 | 0.7 | 26 |
Fruit and vegetables | 44 | 5.3 | 1.4 | 0.4 | 30 | 0.8 | 0.2 | 28 |
Bread | 346 | 52.0 | 7.5 | 1.0 | 15 | Patch | 0 | 2.0 |
Milk | 67 | 4.8 | 3.4 | 3.7 | 120 | - | 0.03 | 1.7 |
Pork | 563 | 0 | 11.2 | 35.0 | 10 | - | 0 | 0.5 |
(Analysis in 100g fresh product)
a. Dry matter : accounts for about 20%, some vegetables only account for 3-5%. Insoluble dry matter includes cellulose, starch, wax and pigments. Soluble dry matter includes sugar, protein, acids and soluble pectin.
b. Fiber (cellulose)
Fiber in vegetables in the form of cellulose is an important component and accounts for the majority of dry matter. Fiber helps stimulate peristalsis and digestive secretions of the intestine, helping the body fight constipation.
c. Protein
Some vegetables have high protein content such as mixed cabbage containing 5.3%, young peas 7%, mushrooms, beans, Malabar spinach 5-6%, water spinach 2-3%.
d. Sugar : usually glucose or fructose. Sugar is abundant in watermelon 6-10%, melon 7-17%, onion 6-18%. Beans and root vegetables store starch, the carbohydrates in vegetables are not important in meeting the body's carbohydrate needs.
e. Minerals :
Vegetables contain a lot of alkaline ions, thus helping to neutralize the pH in the blood and cell fluids. Important minerals for the body include phosphorus, calcium, potassium, sodium, iron, iodine, etc.
- Phosphorus and Calcium are needed for bone cell development, daily P and calcium requirements are from 0.8-1.5g, P and calcium are abundant in vegetables and leafy vegetables.
- Potassium participates in controlling water metabolism in the body, found in tomatoes and beans. Daily requirement is 2g.
- Iron helps prevent anemia, found in vegetables, amaranth, spinach, turnips, tomatoes, water spinach...Requirement 10-15mg/day.
- Iodine helps prevent goiter, found in abundance in onions, okra, and asparagus.
f. Vitamins
- Vitamin A is abundant in red and orange foods. In plants, vitamin A is in the form of carotene, synthesized into vitamin A by the enzyme carotenase. Every day, the human body needs 1.5-2.5 mg of vitamin A (3-5 mg of carotene). Foods rich in vitamin A include: carrots, peppers, pumpkin, spinach, celery, tomatoes, bitter melon.
- Vitamin B (thiamin, riboflavin and niacin) is abundant in chili leaves, green beans, potatoes and cowpeas.
- The human body needs 50-100mg of vitamin C every day. Vitamin C is abundant in fruits and vegetables such as peppers, tomatoes, cabbage, broccoli, amaranth, cucumber, water spinach, and celery.
- Vitamin P: also known as a companion vitamin of vitamin C, its effect is very similar to vitamin C, if vitamin C is lacking, vitamin P is not effective. Every day, people need about 50 mg of vitamin P. Vitamin P is also abundant in carrots, beets, and gotu kola.
- Vitamin B9 : found in spinach in 1941. The body needs 0.1-0.5mg per day. Vitamin B9 is found in green vegetables and is consumed fresh.
- Vitamin U: contained in cabbage juice, also known as anti-ulcer vitamin.
g. Medicinal herbs
Many vegetables contain medicinal substances used as medicine in Eastern and Western medicine such as:
- Garlic contains phytoxides which help with digestion, treat coughs and digestive disorders. Garlic extracts the antibiotic allicin.
- Cabbage contains vitamin U which helps cure stomach ulcers.
- Gotu kola contains papaverine which helps calm and induce sleep.
- Onion has the properties of dispelling cold, clearing the air, and digesting food. It is used to treat colds and indigestion.
1.3 Economic significance
- Growing vegetables increases labor days for rural areas because vegetable production requires more labor than rice and other food crops.
- Growing vegetables increases additional income for farmers, the profit per area from vegetable production is very high, can take advantage of the land around the house or intercrop, plant with other crops or let it climb.
- Vegetable growing can develop many more occupations to serve rural production such as basket weaving, welding, carpentry, canning services and vegetable trading.
- Export vegetables to exchange goods between countries.
- Vegetables are also a source of animal feed.
2. Characteristics and situation of vegetable production
2.1 Characteristics of the vegetable growing industry
- Vegetables can be grown outdoors or in protected conditions such as in net houses, greenhouses, or artificial microclimate environments.
- Vegetables have many species, many varieties and many different strains, each species has very different biological characteristics and may have different requirements for growth and development conditions, so the technical process of cultivating vegetables is very rich and diverse.
- Vegetable plants have different shapes, heights, dispersions and root distributions, so they are very suitable for intercropping and intercropping.
- Vegetables have a short growing time, each year can grow 2-5 crops/year, therefore growing vegetables requires a lot of labor per unit area and requires more meticulous and regular care than other crops.
2.2 Vegetable production situation in the world
Green vegetables are essential foods for human life, providing most of the minerals and vitamins, contributing to the nutritional balance in daily meals. Vegetables are crops with high economic value, an export item of many countries in the world. Currently, many countries in the world grow vegetables on a large area, in developing countries the ratio of vegetables/food crops is 2/1, and in developing countries this ratio is 1/2.
2.3 Vegetable production situation in Vietnam
Vietnam stretches over 15 latitudes from latitude 8 o to latitude 23 o , with relatively diverse agro-ecological zones from tropical-temperate/subtropical in the North to tropical climate in the South. Vietnam has natural conditions and climate suitable for growing many types of vegetables and fruits, green vegetables can be grown in all four seasons, each season has its own vegetables. Annual vegetables include squash, pumpkin, watermelon, tomato, beans... Biennial vegetables include onions, cabbage, carrots,... Perennial herbs include water spinach, asparagus, bamboo shoots,...
Our country has a long history of growing vegetables. Since the Hung Kings, squash has been grown in family vegetable gardens. According to records, vegetables were introduced to our country during the Ly Dynasty (10th century). In 1721-1783, Le Qui Don summarized the vegetable distribution areas.
Previously, there were few vegetable varieties grown domestically such as water spinach, mustard greens, jute, amaranth... Since the beginning of the 20th century, along with the expansion of urban areas, the vegetable growing industry has developed rapidly.
Vegetables were also developed. Many valuable, highly nutritious vegetable varieties were imported during the French colonial period and are called “western vegetables” such as cabbage, kohlrabi, cauliflower, onion, garlic, carrot, tomato, etc. In addition, some vegetable varieties were imported from China and are called “Chinese cabbage” such as Chinese cabbage, Chinese cabbage, Chinese cabbage, etc.
Nowadays, due to the long-standing domestication, our country has many good varieties that adapt to the climate of each region. Farmers have also accumulated a lot of experience in domesticating, selecting and breeding vegetable varieties. Around the cities and towns, concentrated vegetable growing areas have been formed in the suburbs of Hanoi, Hai Phong, Ho Chi Minh City, and Da Lat vegetable growing areas...
Vegetable production is often concentrated in the winter-spring crop because of favorable weather conditions, so vegetables in this season often have high yields but low prices. Transportation and distribution are also a major obstacle because vegetables are often bulky, easily crushed and damaged during transportation. In addition, the use of many pesticides also causes resistance, making it difficult to protect crops.
3. Advantages and disadvantages of vegetable production industry
3.1 Advantages
- As an agricultural country, Vietnam has many potentials and advantages to develop agriculture.
- Our country's agriculture has gone through a long period of extensive production, self-sufficiency, and relying mainly on nature, so farmers know how to take advantage of what is available in nature to serve agriculture.
- Our country is located in a tropical monsoon climate, hot and humid, with lots of rain, so the production of biomass for organic agricultural production can be done quite quickly, the material transformation cycles take place at high speed, high molecular organic substances after a period of processing quickly become simple minerals to provide for plants.
- The source of raw materials for fertilizer processing such as green manure and organic fertilizer is quite abundant. Vietnam still has many underground resources, containing high and abundant natural mineral content. Our country has many natural mountainous areas, mainly cultivated extensively, not affected by chemical pollution, very suitable for beekeeping, livestock farming and organic farming.
- Currently, biotechnology is widely applied in agricultural production such as the production of biological organic fertilizers, functional microbial organic fertilizers, preparations for treating agricultural soil and water environments, and many microbial preparations and herbal medicines that can replace chemical medicines in plant protection.
- Domestic consumers' awareness of food safety is increasing. Deeper international integration helps businesses easily access product consumption markets of other countries.
3.2 Difficulty
- In our country, the hot and humid climate is very favorable for many pests to develop and cause harm.
- Most Vietnamese farming households produce on a small, fragmented household scale, making it difficult to pool acreage to form production teams and groups.
- The living standards of Vietnamese consumers are still low and awareness of organic agriculture is not high. Many cases of food safety violations that have occurred over the years have lost the trust of consumers. Therefore, organic agricultural production to supply food for the domestic market will also face many difficulties and challenges.
4. Direction and tasks of vegetable growing industry
4.1 Direction
- People's living standards and needs are increasing. Therefore, the vegetable production industry has continuously grown, seizing opportunities to fulfill its tasks in the integration period. - The vegetable production industry must quickly become an important industry in agricultural production.
4.2 Mission
* Increase yield and quality of vegetables
Our country still lacks vegetables, so we need to expand the area and increase the number of crops. In addition, we must strive to increase the productivity and quality of vegetables. Therefore, we need to solve the following problems:
- Select and use high-yield, good-quality vegetable varieties in production. Some local vegetable varieties have low yields compared to new varieties in developed countries. It is necessary to research and create advanced good varieties, intensively increase productivity, increase intercropping, intercropping, and mixed sowing to increase yield per unit area.
- Apply comprehensive prevention and control measures to protect vegetables from damage caused by insects and diseases and to prevent them from being contaminated with toxins that harm consumers' health.
- Minimize damage to vegetables during planting, transportation, storage or consumption.