Vegetables Production

In the course the description of a specialized farm for vegetables production in open field or protected environments will be provided. Factors involved in the crop performance and their interaction will be described from the propagation material to the storage after harvest. Vegetables classification, botanical characteristics, nutritional needs, growing techniques, nutraceutical quality at harvest and retention during storage. The vegetable species that will be described: Artichoke (Cynara scolymus L.), Asparagus (Asparagus officinalis L.), Carrots (Dacus carota L.), Cabbage (Cavolfiore, Cavolo broccolo, ecc., Brassica oleracea), Eggplants (Solanum melongena L.), Garlic (Allium sativum L.), Legumes: beans, pea, chickpea. Melon (Cucumis melo L.) and watermelon (Citrullus lanatus L.), Onion (Allium cepa L.), Pepper (Capsicum annuum L.), Potato (Solanum tuberosum L.), Rocket (Diplotaxis tenuifolia L., Eruca sativa Mill.), Spinach (Spinacia oleracea L.), Strawberry (Fragaria x ananassa Duch), Tomato (Solanum lycopersicum L.), Pumpkin (Cucurbita maxima L.), Squash (Cucurbita pepo L.).