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PLANT SCIENCE 185. Landscape Design (4) Prerequisite: senior standing. The analysis and solution of construction problems as they relate to dPsign and site development. ( 2 lecture, 6 lab hours) 195. Advanced Floriculture (3) Pr •requisite: Plant 145. Practices and techniques in the production of major floricultural crops with emphasis on cui flowers, potted plants, and bedding plants. (2 lecture, 3 lab hours; 2-day fil:'ld trip) HORTICULTURE (Plant) 16. Fruits of the World (3) Origin, history, nutrition value and world distribution of fruits; factors affecting growth, storage and handling, fruit processing, and marketing. 106. Fruit Species of California (3) Prerequisite: junior standing. Fruit and nut species common to California; their adaptation and uses. 116. Fruit Production I (3) Prerequisite: Plant 16. Adaptations of fruits to their environments; training, pruning, propagation, rootstocks; fundamentals of fall cultural practices. ( 2 lecture, 3 lab hours) 126. Fruit Production II (3) Prerequisite: Plant 16. Fruit and vegetative development; pollination, nutrition, product utilization; fundamentals of spring cultural practices. ( 2 lecture, 3 lab hours) 136. Citriculture (3) 163 Pr requisite: Plant 16. History and botany of citriculture; species adaptation to our environment; fruit Mld vegetative development; cultural practices; production and economics. ( 2 lecture, 3 lab hours ) 166. Postharvest Physiology of Horticultural Crops (3) Prerequisite; Bot 104. Physiology of maturation, ripening. and senescence of tree fruits, grapes, and vegetables. Prin iples of handling fresh produce; harvesting, precooling, packaging, storage, and transportation. Control of postharv st problems. 12 lecture, 3 lab hollrsl 186. Orchard Management (3) Prerequisite; Plant 11 6. Practices and principles in planning, establishing, and maintaining fruit and nut crops; new development analysis; survey of scientific literature. ( 2 lecture, 3 lab hours) VITICULTURE (Plant) 17. General Viticulture (3) History and origin of the grape industry; study of major grape producing countries; current trends in the raisin, table, wine, fresh juice and canning segments of the grape industry. 27. Raisin Production and Processing (3) P rerequi ~i te: Plant 17. Principles and practices of raisin production, dehydration and processing operations; utilization of the university vineyard and raisin processing laboratory. ( 2 lecture, 3 lab hour)) 107. Viticulture I ( 3) Prerequisi te: Plant 17. Current status and future of grape industry; commercial classes of grapes; lirnatic and soil requirements for grape growing. Principles and practices of vineyard fertilization, cultivation, and pruning. ( 2 lecture, 3 lab hours) 117. Viticulture II (3) Prereq~1isite: Plant 17. Planning of new viney<uds. Prin<:iples and pract ices of propagation, planting, and training grapes. Morphology and physiology of the grapevine and response of the vine to growth regulators and other means of improving grape quality. (2 lecture, 3 lab hours)
Object Description
Title | 1978-79 General Catalog |
Creator | California State University, Fresno |
Format | PDF Document |
Date of publication | 1978-05 |
Subjects | California State University, Fresno. Curricula. Catalogs |
Object type | Document |
Location | Fresno, California |
Language | eng |
Description
Title | Page 163 |
Full Text Search |
PLANT SCIENCE
185. Landscape Design (4)
Prerequisite: senior standing. The analysis and solution of construction problems as they relate
to dPsign and site development. ( 2 lecture, 6 lab hours)
195. Advanced Floriculture (3)
Pr •requisite: Plant 145. Practices and techniques in the production of major floricultural crops
with emphasis on cui flowers, potted plants, and bedding plants. (2 lecture, 3 lab hours; 2-day
fil:'ld trip)
HORTICULTURE (Plant)
16. Fruits of the World (3)
Origin, history, nutrition value and world distribution of fruits; factors affecting growth, storage
and handling, fruit processing, and marketing.
106. Fruit Species of California (3)
Prerequisite: junior standing. Fruit and nut species common to California; their adaptation and
uses.
116. Fruit Production I (3)
Prerequisite: Plant 16. Adaptations of fruits to their environments; training, pruning,
propagation, rootstocks; fundamentals of fall cultural practices. ( 2 lecture, 3 lab hours)
126. Fruit Production II (3)
Prerequisite: Plant 16. Fruit and vegetative development; pollination, nutrition, product
utilization; fundamentals of spring cultural practices. ( 2 lecture, 3 lab hours)
136. Citriculture (3) 163
Pr requisite: Plant 16. History and botany of citriculture; species adaptation to our
environment; fruit Mld vegetative development; cultural practices; production and economics.
( 2 lecture, 3 lab hours )
166. Postharvest Physiology of Horticultural Crops (3)
Prerequisite; Bot 104. Physiology of maturation, ripening. and senescence of tree fruits, grapes,
and vegetables. Prin iples of handling fresh produce; harvesting, precooling, packaging, storage,
and transportation. Control of postharv st problems. 12 lecture, 3 lab hollrsl
186. Orchard Management (3)
Prerequisite; Plant 11 6. Practices and principles in planning, establishing, and maintaining fruit
and nut crops; new development analysis; survey of scientific literature. ( 2 lecture, 3 lab hours)
VITICULTURE (Plant)
17. General Viticulture (3)
History and origin of the grape industry; study of major grape producing countries; current
trends in the raisin, table, wine, fresh juice and canning segments of the grape industry.
27. Raisin Production and Processing (3)
P rerequi ~i te: Plant 17. Principles and practices of raisin production, dehydration and
processing operations; utilization of the university vineyard and raisin processing laboratory. ( 2
lecture, 3 lab hour))
107. Viticulture I ( 3)
Prerequisi te: Plant 17. Current status and future of grape industry; commercial classes of
grapes; lirnatic and soil requirements for grape growing. Principles and practices of vineyard
fertilization, cultivation, and pruning. ( 2 lecture, 3 lab hours)
117. Viticulture II (3)
Prereq~1isite: Plant 17. Planning of new viney |