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Important vegetables and their uses

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I mportant vegetables and their uses: Tomatoes - Tomatoes are a versatile vegetable that can be eaten raw, used in salads, or cooked into sauces, stews, and soups. They are a good source of vitamins and antioxidants. Carrots - Carrots are a sweet and crunchy vegetable that can be eaten raw or cooked. They are high in vitamins, minerals, and fiber. Bell Peppers - Bell peppers come in a range of colors and are a great source of vitamins and antioxidants. They can be eaten raw, grilled, roasted, or used in stir-fries, salads, and stews. Broccoli - Broccoli is a nutrient-rich vegetable that can be steamed, roasted, or stir-fried. It is high in vitamins, minerals, and fiber. Spinach - Spinach is a dark, leafy green vegetable that is high in vitamins, minerals, and antioxidants. It can be eaten raw, cooked, or added to smoothies. Sweet potatoes - Sweet potatoes are a sweet and starchy vegetable that can be roasted, mashed, or used in soups and stews. They are a good source of vitamins and mi
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Importance of fruits

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 H ere are some important fruits and their uses: Apples - Apples are a great source of fiber and vitamins, and can be eaten raw or used in a variety of dishes, such as pies and salads. They can also be made into apple juice or cider. Bananas - Bananas are rich in potassium, vitamin C, and fiber, and can be eaten raw, blended into smoothies, or used in baking. Oranges - Oranges are well-known for their high vitamin C content and can be eaten raw, squeezed for juice, or used in a variety of recipes, such as marmalade. Berries - Berries, such as strawberries, blueberries, and raspberries, are high in antioxidants and can be eaten raw, used in smoothies, or baked into pies and tarts. Grapes - Grapes can be eaten raw or made into wine, juice, or raisins. They are a good source of vitamins and minerals. Pineapple - Pineapple is a tropical fruit that is rich in vitamins and enzymes. It can be eaten raw, used in smoothies, or added to sweet and savory dishes. Mangoes - Mangoes are a sweet and
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China Aster Flowers and Varieties

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 China Aster Flowers and Varieties Arka Archana White Phule Ganesha Violet Phule Ganesha White Phule Ganesha White Arka Kamini Arka Kamini AAC-1 Arka Archana White Phule Ganesha Violet
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Cultivation practices of Grape or Package practice of Grape

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Cultivation practices of Grape Botanical name : Vitis vinifera , family: Vitaceae, pollination system: cross pollinated , Cromosome number: 2n=38 , viticulture- cultivation of grapes; Viriculture- study of wine from grapes; Enology- science of wine making. Aroma is due to methyl anthralinate ; Red colour is due to anthocyanin; Influences- panicle , botanically fruit is berry , edible portion Placenta pericarp. Composition and uses Grapes contains sugar as Fructose and glucose. Maleic acid , tartaric acid and citric acid are important organic acids, calcium, potassium, ion and other minerals. It has fairly good amount of Vitamin A and Vitamin C. Fructose is predominant sugar in grapes. Red wine has anticarcinogenic property. Varieties  Beauty seedless, Anab-e-Shahi, Thompson seedless, Bengalore blue, Black champa, Arka sweta, Arka mejestic,Gulabi, sharad seedless etc Soil and climate   Sandy to clayey and loamy soils with good drainage and irrigation facil
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Traing and Pruning of fruits crops

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Traning and Pruning of fruits crops   Training Training is a done to shape or build a strong   framework   of the trees in order to support maximum crop when plant reaches bearing stage. There are several system of training, especially for dwarf   plantation like spindle bush, dwarf pyramid and cylindrical spindle   etc.,   but modified Centre leader system for up right branching   varieties and open Central system for spreading varieties of temperate fruits are most suitable for standard plantations. MODIFIED   CENTRAL   LEADER   SYSTEM Generally, one - year   -old whip-without a single branch is planted in the dormant season. Immediately after transplanting the tip of the plant is headed back 60 to 75 cm above the ground level. In the following summer, most of the   buds on main branch will sprout. In order to develop clean stem up to 45 cm from the ground the sprouted buds are pinched off soon after their appearance. Three or four well spaced buds projecting in
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Cultivation practices of Sapota or Package practices of Sapota

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 Cultivation practices of Sapota Botanical name: Manilkar zapota . Family: Sapotaceae . Origin: Tropical America , 2n=26 , Cross pollinated crop, Evergreen tree, Fruit borne in leaf axils of current season growth., Fruit type: Berry, It is drought tolerant plant . Other names are Sapote, Chiku. Nutrition and uses The food is a good source of and an appreciable source of proteins, fat,, fibre and Minerals , Calcium and Iron. This plant is also known for its latex . These are used as a base material in chewing gum and in some other Industrial Products. Also used in juice, halwas, jam, fruit Jellies preparation. The bark has several medicinal uses, the wood is used for making agricultural implements, building construction, furniture etc. Twings are used for firewood. Rich source of vitamin A and potassium. digestible sugar (12-28%) Climate and soil Sapota, a crop of tropical region , need warm ( 10-38 C ) and humid ( 70% relative humidity), climate where it flowers a
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