AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Vegetable Production

Content

THEORY:
1. Introduction to vegetable production. Current status and perspectives of vegetable production in Greece and at global level. Nutritional value of vegetables
2. Interactions of root and air environment with vegetable production
3. Open-field vegetable production systems. Integrated and organic vegetable production
4. Vegetable production in greenhouses and screenhouses. Soilless vegetable production
5. Propagation material and establishment of vegetable crops
6. Irrigation and fertilization of vegetable crops
7. Other cultural practices (weed, pest and insect control, application of growth regulators, climate control, pruning and support in greenhouses).
8. Harvesting and postharvest handling of vegetable products (packing, transport and postharvest storage). Marketing and import – export of vegetables.
9. Special production techniques of tomato, pepper and eggplant
10. Special production techniques of Cucumber, melon, watermelon and zucchini
11. Special production techniques of lettuce and other leafy vegetables
12. Special production techniques of root and tuber vegetables

LABORATORY EXCERCISES:
1. Identification of vegetable plant species
2. Germinability of vegetable seeds
3. Techniques and means of seed sowing in nurseries
4. Transplanting vegetable seedlings
5. Growing media for nurseries and soilless production
6. Grafting of vegetables
7. Systems of soilless vegetable production
8. Nutrient solution preparation and management in soilless cultivated vegetables
9. Pruning and support of tomato, pepper and eggplant grown in greenhouses
10. Pruning and support of Cucurbitaceae grown in greenhouses.

Learning results

After successfully completing the course, attendees will be able to:

  • have a sound overview of the current status and perspectives of vegetable production in Greece and at global level, the nutritional value, and the economic aspects of producing vegetables both in open field and in greenhouse, as well as their marketing,
  • select the most appropriate crops and cropping systems for a particular cultivation site,
  • understand the major interactions between vegetable production, root and air environment, including climatic conditions,
  • advise growers about the most appropriate cropping practices and new technological developments in the sector of vegetable production and marketing,
  • understand the different links of the vegetable supply chain after harvesting, including harvesting technologies and their economics, package, transport, post-harvest storage and marketing.
  • apply good agricultural practices based on integrated crop management in the vegetable production sector.
  • support as advisors or inspectors certification procedures in vegetable production enterprises
  • compile technical studies on vegetable production
  • support research projects related to the vegetable supply chain.
  • establish and manage a vegetable production or marketing enterprise.

Bibliography

In Greek:
1. Σάββας, Δ., 2016. Γενική Λαχανοκομία. Εκδόσεις Πεδίο.
2. Ολύμπιος, Χ., 2015. Η Τεχνική της Καλλιέργειας των Υπαίθριων Κηπευτικών. Εκδόσεις Αθ. Σταμούλη, Αθήνα.
3. Χα, Ι.Α., Πετρόπουλος, Σ., 2014. Γενική Λαχανοκομία και Υπαίθρια Καλλιέργεια Κηπευτικών. Πανεπιστημιακές Εκδόσεις Θεσσαλίας, Βόλος.

In English:
Hochmuth, G. (Ed.)., 2019. Achieving sustainable cultivation of vegetables. Burleigh Dodds Science Publishing, Cambridge, UK.

Related scientific journals:
1. Scientia Horticulturae
2. Journal of Horticultural Science and Biotechnology
3. European Journal of Horticultural Science
4. Journal of the American Society for Horticultural Science

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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