Ahs2309:Olericulture I Question Paper
Ahs2309:Olericulture I
Course:Bachelor Of Horticulture
Institution: Meru University Of Science And Technology question papers
Exam Year:2013
QUESTION ONE – (30 MARKS)
a) Describe two vegetable production systems that you consider key for commercial agriculture in Kenya 6 Marks) b) Present two types of classifications of vegetable crops that have practical implication on the production ( 4 Marks) c) Outline the role of vegetable crops in nutrition and human health ( 5 Marks) d) The glucosinolate content of brassicas has given them a special place in human health. Explain. ( 5 Marks) e) Discuss the physiological disorders of cauliflower ( 5 Marks) f) Which are the key vegetable crops in the following families: Chenopodiacease, and umbelliferae ( 5 Marks)
QUESTION TWO (20 MARKS)
a) Describe how the following practices are done during cabbage (Brassica oleracea var acephaloa) production.: i. Land preparation and planting ( 5 Marks) ii. Nitrogen supply ( 5 Marks) iii. Harvesting and post harvest handling ( 5 Marks) b) What is the influence of temperature on flowering of cole crops? ( 5 Marks)
QUESTION THREE ( 20 MARKS)
Discuss the production of French bean (phaseoulus vulgaris) with emphasis on:
a) Climate and soil requirements ( 10 Marks) b) Harvesting and post harvest handling ( 10 Marks)
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QUESTION FOUR ( 20 MARKS)
a) Compare the production and utilization of leafy vegetable and root vegetable ( 8Marks) b) How does the production of white asparagus (Asparagus officalis) differ from that of green asparagus? (6 Marks) c) c) What challenges face production of African traditional vegetables? (6 Marks)
QUESTION FIVE ( 20 MARKS)
a) Outline the steps that can be followed in organic vegetable production ( 8Marks) b) Discuss the agronomics factors that can influence production of herbs and spices ( 6Marks) c) Farmers prefer head lettuce compared to leafy lettuce. Explain. ( 6 Marks)
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