Plant Science Exam 4 Flashcards

Question

Establishment Costs

Answer 1

Certain costs are to be considered in establishing & maintaining an orchard, vineyard, or berry planting. Many occur during the planting’s establishment Time from planting to first production can be one season for annually produced strawberries. Or greater than four or five years for apples, pears, cherries, and many nut crops.

Answer 2

Evaluate minimum recorded temperature Length and timing of the growing and dormant seasons They may influence accumulation of heat or chilling units They determine likelihood that maturing fruit or flowerswill experience damaging temperatures. Wind- Damage, bees, windbreaks

Answer 3

Four steps critical to production of large quantitiesof high-quality fruits and nuts. Initiation of flower buds in the summer, followed by development of a physiological “resting” condition. Flower opening and pollination in the spring. Fertilization of the egg in the flower - fruit Maturation of fruit and seed (nuts).

Answer 4

Factors that influence cultivar selection Flowering and fruiting characteristics- abundance of flower buds can result in small fruit Dormancy or chilling requirements Cross Pollinated vs. Self- Pollinated Disease resistance Insect resistance Winter hardiness Ripening period Post harvest holding/maturing

Answer 5

Horticultural practices that optimize the physiological condition of the plant during the initiation period ensure adequate fruit production for the nextfruiting season

Answer 6

Fruit species with large, showy flowers generally depend on insects to transfer pollen. Some fruit plants, especially those with nonshowy flowers, are wind-pollinated. Temperature is important factor during all stages of pollination, pollen tube growth, fertilization & fruiting. 60°- 80°F is considered optimum for deciduous fruits Temperatures dropping to 27°F can kill ovules in open flowers of most fruit species Pollen grains themselves are quite stable at low temperatures—when dry, they can be kept viablefor years at 0°F

Answer 7

Slope of the land is important—topography should be relatively even, without nondraining depressions. No more than 10% grades Ideal orchard soil should be a deep, well-drained, nonsaline, fertile silty loam to a fine sandy loam. A rooting depth of 2 - 3 feet is usually adequate. There should be no impervious hardpans or claypans.

Answer 8

Once flower parts are fully formed, the buds enter a physiological rest period—in which they won’t open. Even if the plants are subjected to favorable temperature, moisture, and light conditions An evolutionary development that increases the plants’ chances of survival through the winter.

Answer 9

Orchards with large numbers of trees that require cross pollination will need to bees brought in. Hives are placed in an orchard 500 to 600 ft apart. Bees generally stay within about a 100-yard radius of hives.

Answer 10

Between-row spacing & row orientation should allow for ample sunlight penetration and air movement. Wide enough to accommodate tractors, spray rigs, and harvesting equipment. But protect against potentially damaging winds/erosion

Answer 11

Training is a procedure that results in positioning of limbs, branches, or canes. Pruning is the act of cutting limbs, branches, or canes.

Answer 12

Final fruit size more or less depends on the leaf–fruit ratio on a branch—the more leaves per fruit, the larger the final fruit size. Fruit size is increased at the expense of total yield. But thinning can be highly profitable where a premium is paid for larger-size fruits.

Answer 13

Vegetables are a prime, convenient, and natural source of minerals, vitamins, fiber, and energy. A diet rich in vegetables can also apparently reducethe risk of the onset of diseases and disorders

Answer 14

Mechanical Hand

Answer 15

Most vegetables we eat are grown on commercial farms and perhaps are processed in factories. Economies throughout the U.S. & world are based on income from vegetables & vegetable products. Imports of Fresh, dried and preserved Vegetables = 5.5 Billion in 2015 Exports of Fresh, dried and preserved Vegetables = 1.6 Billion in 2015 Congressional Research Service- The US Trade Situation for Fruit and Vegetable Products, December1, 2016

Answer 16

California 1,027,300 AC Minnesota 179,100 AC Washington 177,500 AC Florida 170,000 AC Arizona 125,000 AC

Answer 17

Conventional growing methods include raising crops Soil Pesticide use Treated, hybrid seed and GMO seed Fertilizers that are usually synthetic

Answer 18

Successful vegetable farmers must follow principles integral to the success of other types of businesses Studying the market—being prepared to meet requirements. Producing a high-quality product efficiently Packaging the product appropriately, and deliveringon time. Innovating.

Answer 19

Temperatures in a high tunnel in northern Ohio in February may closely resemble normal outside temperatures typical of parts of Tennessee. Semiprotected vegetable production is becoming common

Answer 20

Organic agriculture has been defined as: “…an ecological production management system that promotes and enhances biodiversity, biological cycles, and soil biological activity” Certified organic status requires payment and extensive documentation of production practices. Organic farming/gardening involves strong reliance on cultural practices and biological principles for weed, disease, pest, and nutrient management. Demand for organic vegetables has risen dramaticallyin the past two decades.

Answer 21

Drainage must be checked—improved, if necessary. Tile, raised beds or leveling land can improve drainage. Plowing, disking, and other tillage is often needed. Preparing soil usually involves fertilizer & steps to minimize weeds and soil-borne diseases and pests

Answer 22

Factors important in site selection include: Climate; soil type; size and total cost of the site. Cost and ease of access to water. Proximity to suppliers, support industries and personnel. Types of vegetables you want to grow

Answer 23

Crops are visually assessed for harvest readiness or harvest maturity—which may not be the same as plant maturity—the ability to reproduce. Maturity – occurs when desired sugar/starch, flavor, color , etc. reach the desired point Vegetables that continue to mature after harvest can be harvested slightly immature, when it is firmer and less easily bruised during harvest and transport. Such as tomatoes If harvesting stops maturation, that vegetable must be harvested when it is at harvest maturity

Answer 24

Variety selection is key for all vegetable growers. Varieties differ in their ability to withstand abioticand biotic stress.

Answer 25

Cantaloupes were the culprit in the second-deadliest foodborne illness outbreak in recent U.S. history. 146 were sickened and 30 died after eating the melon from Holly, Colorado-based Jensen Farms, which had shipped to 25 states. Jensen Farms recalled the entire crop of 300,000 cantaloupes that it had distributed to chain stores including Wal-Mart, but by then it was too late

Answer 26

The objective in grazing is to match forage production to livestock nutritional requirements. Most important is matching stocking rate to production. Short-term deficits in forage production are usually met by feeding stored forage. Long-term deficits in forage production result in deterioration of the forage and soil resource. Over-stocking or overgrazing.

Answer 27

Defined as leaves & digestible stems that can be feed to livestock either through grazing or hay Most forage and rangeland species are perennial plants, and part of year-round production systems. Required to support livestock for successive years Only through consumption of plants by livestockare biological and financial production captured.

Answer 28

Continuous Grazing involves the allocation of livestock to a fixed area for a prolonged period. A carefully managed situation, sufficient mass & growth rate of forage support livestock for the required period. Used primarily in the western states—few animalson a large area of land.

Answer 29

Rotational Grazing is moving livestock between pastures according to a prescribed strategy. Once all pastures have been grazed, livestock return to the first pasture, which has had sufficient time to regrow Used primarily in intensive grazing—a high population of animals on relatively small amount of land.

Answer 30

Hay—is defined as shoots & leaves (sometimes flowers, fruits & seeds) of forage plants preserved by field drying, stored for future feeding. Usually consists of grasses, legumes, or a combination. Proper dehydration is important to preserve quality and prevent fires from spontaneous combustion of wet hay. Properly dried & stored, it can be kept for several years. The best quality U.S. hay is usually made from alfalfa. The greatest quantity is made from grasses (meadow hay). In general, the best time to harvest for maximum yieldand acceptable quality is just prior to heading (seed development). Hay can often be harvested several times a season. Some crops, such as timothy, give one or two harvests per growing season, others, such as alfalfa, give three to ten Hay quality is determined by plant maturity, color, leafiness, odor, and amount of foreign material. High-quality hay has a fresh green color, good aroma, and a pliable texture—it is nutritious, digestible, and palatable

Answer 31

Hay is cut, and laid down in windrows Hay dries or cures for 2-5 days Hay is raked, this turns hay over and combines hay into windrows Hay is baled, either in square bales or round bales

Answer 32

Silage—is moist forage, preserved by bacterial fermentation under anaerobic conditions. A European practice dating back many hundreds of years. The first silo was constructed in the U.S. in 1876 Silage fermentation by direct cut method uses green chopped forage material—at 60 to 70% moisture. Silos for silage must be airtight structures. Vertical or horizontal; concrete or glass-coated steel plate; large plastic,baglike containers or trenches in the ground After oxygen in tightly packed chopped material is used by plant respiration anaerobic bacteria act on plant tissue carbohydrates to form lactic acid. This essentially ferments the material & pH drops to 4.2 or below, inhibiting spoilage bacteria and enzyme action. Silage can be kept for several years if air is kept out, moisture stays high, and the pH remains below 4.2

Answer 33

A variation is haylage—when green forage is cut & laid in the field to wilt to about 45 to 50% moisture. It is then picked up, chopped, and blown into the silo.

Answer 34

Balage- since the mid-1990s, farmers have the option of replacing silos with plastic-wrapped bales. A variation is wrapping many round bales within a continuous plastic tube in a single row. Wrapped bales are weather resistant, allowing a shorter drying period compared to hay. And they can be transported. Fermentation process is similar, but less efficient than in silos, as more air (O2) is usually present in bales than in a well-packed silo.

Answer 35

Quality of forage is affected primarily by the amount of fiber it contains and its digestibility: Pectin & hemicellulose—moderately digestible by livestock. Cellulose—poorly digestible by non-ruminant livestock. Lignin—indigestible. Total fiber is lab-measured using neutral detergent fiber (NDF) digestion Protein content, nutrients, and vitamins also affect overall forage quality—but have less effect on forage value than does fiber content and digestibility

Answer 36

Forage Species Leaf-to-stem ratio Maturity

Answer 37

Forage species—vary in fiber & chemical composition of that fiber. Legumes generally produce better quality forage than grasses. Leaf-to-stem ratio—almost without exception, stems have higher fiber (lower quality) than leaves. Maturity—as forages mature, yield increases & quality declines. Stem yield increases dramatically with advancing maturity, and the fiber produced (lignin) is less digestible. Good harvesting strategy is to harvest forages prior to or right as flowering occurs.

Answer 38

Almost every forage species can contain anti-quality components with varying toxicity to livestock. Most legumes contain saponins that can cause bloat—rumen distortion by excess gas—which can result in death. Ergot alkaloids (ergo valine) in some grasses cause sub-clinical growth retardation, and can cause death. Many C4 annual species have the potential to accumulate nitrates that can be toxic to livestock. High protein—protein in excess of 20% can result in impaired livestock growth and even abortion. Natural estrogens—some legume species (red clover and subterranean clover) can produce natural estrogens that can impair reproductive performance of sheep and cattle.

Answer 39

Loss of weight Low conception rates Poor offspring survival Elevated body temperatures that causes – Fescue foot, loss of switch

Answer 40

Forages/rangelands typically comprise a mixture of five to fifty species—biodiversity provides benefits. Better tolerance of environmental stresses. More uniform forage growth pattern & increased stand persistence. Fewer losses of nutrients to streams and groundwater

Answer 41

C3- Cool Season Grasses: Orchard grass Perennial Ryegrass Tall fescue Smooth Brome grass Kentucky Bluegrass Timothy Higher quality for livestock, moderate to poor drought tolerance, good spring/autumn production. Moderate to low tolerance of low fertility

Answer 42

Legumes—are species FABEACEAE, are vital components of most forages and rangelands Alfalfa Red Clover White Clover Birds foot trefoil Lespedeza Vetch Legumes provide many useful characteristics: Nitrogen fixation by Rhizobium bacteria. High-digestibility, high-protein concentration in forage. Often a growth pattern complementary to companion grass species

Answer 43

C4—warm-season grasses: Bermuda grass Big bluestem Switch grass Indian grass Limpograss Paspalum. Excellent tolerance of drought & heat, high water use efficiency—many are native prairie species. Disadvantages include difficult establishment and lower forage quality.

Answer 44

Return of nutrients to soil High OM- 2-5% greater than cropping systems Soil preservation- perennial grass crops Wildlife Conservation Lean beef

Answer 45

When a second crop can be harvested after the first initial harvest Used in sugarcane and rice production

Answer 46

A crop other than fruits and vegetables that is grown for agricultural purposes, grown commercially on a large scale

Answer 47

Rotations: Field crops are produced in a rotation system from year to year usually includes alternate crops of corn and soybeans(nitrogen-fixing legume) Advantage: Weed control Less disease Less nitrogen fertilizer Yield 10% more than continuous corn

Answer 48

Rotations No-till Cropping Monoculture Ratoon Cropping Double Cropping Intercropping

Answer 49

Monoculture- practice of growing continuous crops in succession year after year US corn belt Advantages: Favorable markets Government support programs Reduce need for diverse machinery Dis-advantage: Weed growth Disease growth Reduced soil fertility, reliance on chemical fertilizers

Answer 50

No-till Cropping – cropping system from year to year without disturbing the soil through tillage. Usually used in the planting of wheat, corn, soybeans Advantage: Less fuel, compaction, labor Holds moisture in soil Weed suppression Increased soil fertility Dis-advantage: Harbor disease and insects Time to see some benefits Some increased chemical control