Following the successful completion of the class, student will:
• be aware of the morphological characteristics of vegetable crops with the greatest economic importance in Greece
• learn the requirments of their cultivation
• be familiarized with the required cultural practices.
Course Content (Syllabus)
Morphological characteristics, requirements in climate, soil and nutrients, crop establishment, cultural practices, harvest, quality, nutritional value and postharvest handling of products of field vegetables: tomato (for fresh and processed product), pepper, potato, onion, green beans, peas, melon, watermelon, lettuce and asparagus.