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    Hort 232 2019

    Uploaded by

    Vikki Nandeshwar
    1. This document is a mid-term examination for an agriculture course covering production technology for vegetables and spices. 2. The exam contains 5 questions testing students' knowledge of important crop families, the importance of vegetables and spices, definitions, completing a table of crop information, and directed questions. 3. The directed questions require identifying the long forms and headquarters of research organizations, pigments that cause red colors, examples of different types of spice crops along with their botanical names and families, and research institute prefixes for variety releases.

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    © All Rights Reserved
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    Hort 232 2019

    Uploaded by

    Vikki Nandeshwar
    363 views1 page
    1. This document is a mid-term examination for an agriculture course covering production technology for vegetables and spices. 2. The exam contains 5 questions testing students' knowledge of important crop families, the importance of vegetables and spices, definitions, completing a table of crop information, and directed questions. 3. The directed questions require identifying the long forms and headquarters of research organizations, pigments that cause red colors, examples of different types of spice crops along with their botanical names and families, and research institute prefixes for variety releases.

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    hort 232 2019

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    1. This document is a mid-term examination for an agriculture course covering production technology for vegetables and spices. 2. The exam contains 5 questions testing students' knowledge of important crop families, the importance of vegetables and spices, definitions, completing a table of crop information, and directed questions. 3. The directed questions require identifying the long forms and headquarters of research organizations, pigments that cause red colors, examples of different types of spice crops along with their botanical names and families, and research institute prefixes for variety releases.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    363 views1 page

    Hort 232 2019

    Uploaded by

    Vikki Nandeshwar
    1. This document is a mid-term examination for an agriculture course covering production technology for vegetables and spices. 2. The exam contains 5 questions testing students' knowledge of important crop families, the importance of vegetables and spices, definitions, completing a table of crop information, and directed questions. 3. The directed questions require identifying the long forms and headquarters of research organizations, pigments that cause red colors, examples of different types of spice crops along with their botanical names and families, and research institute prefixes for variety releases.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    MANOHARBHAIPATEL COLLEGE OF AGRICULTURE, HIRATOLA

    (Affiliated to Dr. Panjabrao Deshmukh Krishi Vidyapeeth Akola)


    Mid- Term Examination, 2019-2020 B.Sc. (Hons.) Agri.
    Semester- III (New) Academic Year: 2019-2020 Course No: HORT-232
    Credit : (1+1) 2 Total Marks: 10 Date: 8/8/2019, Thursday
    Course title- Production Technology for Vegetables and Spices Time: 11 am to 12 pm

    Section A.
    Que 1. Write the members (any 2) of following families along with their botanical name and economical plant
    part used (2 Mark)
    1. Cucurbitaceae, 2. Leguminoceae 3. Brassicaceae 4. Alliaceae
    Que.2. Enlist the specific importance of vegetables and spices (2 Mark)
    Que.3. Define 1. Vegetable Crops 2. Spices crops (2 Mark)
    Que. 4. Complete the table (2 Mark)
    Sr. Name of crop Commercial Method of Seed rate Planting Botanical Yield
    No. propagation kg/ha season name t/ha
    1 Potato
    2 Chilli
    Section B.
    Que.5. Do as directed (2 Mark)
    1. Give Long Form along with their headquarter, A. IIVR, B. DOGR and C. NRCS
    2. Red color in chilli and tomato fruit due to the pigment…………… and………………content respectively
    3. Give two examples of tree, seed and rhizomatous spice crops along with their botanical name and family
    4. Give the Prefix name from which the varieties are released IIHR, IARI, IIVR and MPKV.

    MANOHARBHAIPATEL COLLEGE OF AGRICULTURE, HIRATOLA


    (Affiliated to Dr. Panjabrao Deshmukh Krishi Vidyapeeth Akola)
    Mid- Term Examination, 2019-2020 B. Sc. (Hons.) Agri.
    Semester- III (New) Academic Year: 2019-2020 Course No: HORT-232
    Credit : (1+1) 2 Total Marks: 10 Date: 8/8/2019, Thursday
    Course title- Production Technology for Vegetables and Spices Time: 11am to 12 pm

    Section A.
    Que 1. Write the members (any 2) of following families along with their botanical name and economical plant
    part used (2 Mark)
    1. Cucurbitaceae, 2. Leguminoceae 3. Brassicaceae 4. Alliaceae
    Que.2. Enlist the specific importance of vegetables and spices (2 Mark)
    Que.3. Define 1. Vegetable Crops 2. Spices crops (2 Mark)
    Que. 4. Complete the table (2 Mark)
    Sr. Name of crop Commercial Method of Seed rate Planting Botanical Yield
    No. propagation kg/ha season name t/ha
    1 Potato
    2 Chilli
    Section B.
    Que.5. Do as directed (2 Mark)
    1. Give Long Form along with their headquarter, A. IIVR, B. DOGR and C. NRCS
    2. Red color in chilli and tomato fruit due to the pigment…………… and………………content respectively
    3. Give two examples of tree, seed and rhizomatous spice crops along with their botanical name and family
    4. Give the Prefix name from which the varieties are released IIHR, IARI, IIVR and MPKV.

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