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108 FRESNO STATE COLLEGE
116. Principles of Fruit Production (3) (Former H 12)
Adaptation of fruits to their environments; fundamentals of fall cultural practic<:
s; species and va.rietal differences for peach and nectarine, plum, apple., pear,
and apricot. (2 lecture, 3 Jab hours)
126. Principles of Fruit Production (3)
Prerequisite: Plant 16 or equivalent. Floral and vegetative development, pollination,
and nutrition; fundamentals of spring cultural practices; species and varietal
differences for almond, sweet cherry, prune, and walnut. (2 lecture, 3 lab hours)
136. Principles of Citriculture I (3)
Prerequisite: Bot 1 or equivalent. A study of the history and botany of citrus and
citrus relatives; citrus varieties, flowering, and fruiting. (2 lecture, 3 lab hours)
146. Principles of Citriculture II (3)
Prerequisite: Bot 1, Plant 136. Commercial variety adaptation to environment
(soil and climate), cultural practices, rootstocks, propagation, production and
economics. (2 lecture, 3 lab hours)
166. Postharvest Physiology of Horticultural Crops (4)
Prerequisite: Bot 104. Physiology of maturation and senescence of tree fruit,
grapes, and vegetables; fundamentals of handling (harvesting, storage, disease control,
packaging). (3 lecture, 3 lab hours)
186. Orchard Management (3) (Former H 186)
Prerequisite: Plant 116, 126. Practices and principles in planning, establishing,
and maintaining fruit and nut crops. (2 lecture, 3 lab hours)
VITICULTURE (Plant)
17. General Viticulture (3) (Former V 11)
Production of grapes; history, structure, and climatic requirements of the vine;
grape judging; study of wine, raisin and table grapes; practice in fall and winter
cultural operations with emphasis on pruning. (2 lecture, 3 lab hours; 3 on-campus
field trips)
27. Raisin Production and Processing (3) (Former V 13)
Prerequisite: Plant 17 or permission of instructor. Principles and practices of
raisin production, dehydration anci processing operations; utili~ation of the college
vineyard and raisin processing l11boratury. (2 lecrurc, 3 lab homs)
117. Vineyard Operations (4) (Former V 16)
Application of spring vineyard operations with emphasis on planting and propagation;
effects of growth regulators, vine behavior, physiology, and vine training.
(3 lecture, ) lab hours)
127. Grape Varieties (3) (Former V 50)
Prerequisite: Pl:111r 17. Grnpe vari'eties common to California; root rocks and
species, identification, adaptability, use and acreage; taste testing fresh grapes.
177. Marketing of Grapes and Tree Fruit (4) (Former V 101)
Prerequisite: ]))nnt J16 or lli, Ag 1£c I. Fundamentals of grape and fruit
handling (hnrvcsting, gmding, packing, cooling, storage, and transpornuion);
marketing principles, orders, and centers; and principles concerned with fruit
maturity. (3 lecture, 3 lab hours; 3-day field trip)
187. Advanced Viticulture (3) (Former V 166)
Prerequisile: permission of instructor. Relating the various cultural techniques
to the physiology of the grape vines: effect of these techniques on vine health
and vigor; economics and management of vineyards. (2 lecture, 3 lab hours; 3-day
field trip)
Object Description
| Title | 1971-72 General Catalog |
| Creator | Fresno State College |
| Format | PDF Document |
| Date of publication | 1971-05 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 108 |
| Full Text Search | 108 FRESNO STATE COLLEGE 116. Principles of Fruit Production (3) (Former H 12) Adaptation of fruits to their environments; fundamentals of fall cultural practic<: s; species and va.rietal differences for peach and nectarine, plum, apple., pear, and apricot. (2 lecture, 3 Jab hours) 126. Principles of Fruit Production (3) Prerequisite: Plant 16 or equivalent. Floral and vegetative development, pollination, and nutrition; fundamentals of spring cultural practices; species and varietal differences for almond, sweet cherry, prune, and walnut. (2 lecture, 3 lab hours) 136. Principles of Citriculture I (3) Prerequisite: Bot 1 or equivalent. A study of the history and botany of citrus and citrus relatives; citrus varieties, flowering, and fruiting. (2 lecture, 3 lab hours) 146. Principles of Citriculture II (3) Prerequisite: Bot 1, Plant 136. Commercial variety adaptation to environment (soil and climate), cultural practices, rootstocks, propagation, production and economics. (2 lecture, 3 lab hours) 166. Postharvest Physiology of Horticultural Crops (4) Prerequisite: Bot 104. Physiology of maturation and senescence of tree fruit, grapes, and vegetables; fundamentals of handling (harvesting, storage, disease control, packaging). (3 lecture, 3 lab hours) 186. Orchard Management (3) (Former H 186) Prerequisite: Plant 116, 126. Practices and principles in planning, establishing, and maintaining fruit and nut crops. (2 lecture, 3 lab hours) VITICULTURE (Plant) 17. General Viticulture (3) (Former V 11) Production of grapes; history, structure, and climatic requirements of the vine; grape judging; study of wine, raisin and table grapes; practice in fall and winter cultural operations with emphasis on pruning. (2 lecture, 3 lab hours; 3 on-campus field trips) 27. Raisin Production and Processing (3) (Former V 13) Prerequisite: Plant 17 or permission of instructor. Principles and practices of raisin production, dehydration anci processing operations; utili~ation of the college vineyard and raisin processing l11boratury. (2 lecrurc, 3 lab homs) 117. Vineyard Operations (4) (Former V 16) Application of spring vineyard operations with emphasis on planting and propagation; effects of growth regulators, vine behavior, physiology, and vine training. (3 lecture, ) lab hours) 127. Grape Varieties (3) (Former V 50) Prerequisite: Pl:111r 17. Grnpe vari'eties common to California; root rocks and species, identification, adaptability, use and acreage; taste testing fresh grapes. 177. Marketing of Grapes and Tree Fruit (4) (Former V 101) Prerequisite: ]))nnt J16 or lli, Ag 1£c I. Fundamentals of grape and fruit handling (hnrvcsting, gmding, packing, cooling, storage, and transpornuion); marketing principles, orders, and centers; and principles concerned with fruit maturity. (3 lecture, 3 lab hours; 3-day field trip) 187. Advanced Viticulture (3) (Former V 166) Prerequisile: permission of instructor. Relating the various cultural techniques to the physiology of the grape vines: effect of these techniques on vine health and vigor; economics and management of vineyards. (2 lecture, 3 lab hours; 3-day field trip) |
