AGSC 218: INTRODUCTION TO HORTICULTURE Dr. Charlie Apter 3084 Magruder Hall 785-4584 capter@truman.edu DESCRIPTION AND OBJECTIVES A broad introduction to horticultural science. Following an overview of the horticultural industry and its history, the "basics" of horticulture (plant structure, metabolism) will be introduced. We will then investigate the environment and its influence on horticultural plants, and lastly we will consider the practices and principles of manipulating and managing horticultural plants TEXT Preece, J.E. and P.E. Read. 1993. The Biology of Horticulture: An Introductory Textbook. John Wiley, New York, AND, Pollan, M. 1995. Second Nature: A Gardener’s Education. PREREQUISITES AGSC 100, AGSC 108, BIOL 100 or BIOL 107. LECTURE SCHEDULE Introduction to course, definition and history of horticulture The plant body anatomy, morphology, development (vegetative, reproductive) plant metabolism, function (photosynthesis, respiration) hormones, growth regulators (manipulation of plant growth) The plant environment temperature (chilling, freezing damage and prevention, stratification, vernalization, dormancy) light (quantity, quality, measurement, photoperiodism) water (humidity, precipitation, soil water, irrigation systems, absorption, translocation, transpiration) soil, growth media (types, components, properties) Manipulation of plants and their environment nutrition, fertilizers (essential elements, functions, deficiency symptoms, fertilizer sources) propagation (sexual, asexual, layering, grafting, chimeras) growth control (pruning methods and terminology, chemical pruning, timing of pruning, growth retardants) controlled environments (greenhouses, cold-frames) and post-harvest handling of horticultural products READING JOURNAL As a vehicle for investigating the environmental, cultural and historical interaction of plant and human, independent readings will be assigned which will become the focus of written reflection. Assigned readings will be drawn from the following sources: Second Nature: A Gardener’s Education, Michael Pollan, 1995 and The Holy Earth, Liberty Hyde Bailey, 1915 (selected excerpts). Other selected readings from the Holistic Agriculture Library. EXAMINATIONS AND GRADING Regular tests 37.5% of course grade (100 points each test for a total of 300 points) Comprehensive final 25.0% of course grade (200 points) Reading journal 12.5% of course grade (100 points) Laboratory Final 12.5% of course grade (100 points) Laboratory Notebook 12.5% of course grade (100 points) LABORATORY SCHEDULE eras medium itc, Lab Topic Exercise 1 Lab orientation and overview   2 Recognition of plant structures   3 Plant identification and taxonomy   4 Temperature Stratification of seed for germination     Chilling injury to tropical foliage plants     Chilling injury to germinating seeds     Cold treatment for forcing flower bulbs     Vernalization for flowering of biennials 5 Light Responses to photoperiod     Responses to light intensity     Acclimitization of foliage plants to low light 6 Growth control Chemical height control     Physical and chemical pinching 7 Growing media and soils Determination of soil texture     Identification and properties of growing media     Popular growing medium mixes     Growth responses to various growing media 8 Vegetative propagation Propagation by cuttings     Effect of auxins on rooting     Propagation by layering     Propagation by grafting and budding     Propagation by division 9 Seed propagation Seed parts and types; germination     Seed storage and germination types     Germination media and containers     Seed sowing and transplanting     Seed dormancy 10 Nutrition and fertilizers Essential elements and fertilizers     Fertilizer programs and applicators     Preparing fertilizer solutions     Recognition of nutrient deficiencies     Effect of rate of fertilizer application 11 Pest identification and control Pest control     Insects, mites, nematodes and slugs     Disease-causing pests 12 Care of landscape plants and fruit trees Pruning     Bracing and cabling     Staking and guying 13 Overview of vegetables, fruits, ornamentals   14 Lab final; turn in lab notebook