TÜRKÇE
ENGLISH
Information
| Code | BBP412 |
| Name | Subtropical Fruits II |
| Term | 2023-2024 Academic Year |
| Semester | 8. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. BİLGE YILMAZ |
| Course Instructor |
Prof. Dr. BİLGE YILMAZ
(A Group)
(Ins. in Charge)
Doç. Dr. BERKEN ÇİMEN (A Group) (Asst. Ins.) |
Course Goal / Objective
Learns about types of persimmon, avocado, kiwi, and the pecan history, and geographic distribution of the motherland, the production and export values in the world and our country, growing regions, systematics, morphology of these species, biological and physiology, important varieties, ecological requirements, rootstocks and species-specific modern growing techniques , nursery techniques in the field and the greenhouse, planning for orchard establishment and cultural practices
Course Content
This course concentrates on types of persimmon, avocado, kiwi, and the pecan history, and geographic distribution of the motherland, the production and export values in the world and our country, growing regions, systematics, morphology of these species, biological and physiology, important varieties, ecological requirements, rootstocks and species-specific modern growing techniques , nursery techniques in the field and the greenhouse, planning for orchard establishment and cultural practices
Course Precondition
No
Resources
1. Kitagawa, H., Glucina, P.G. 1984. Persimmon culture in New Zealand. New Zealand Department of Scientific and no:159.Science Wellington, New Zealand, 74 pp. ınformation Publishing centre, 2. Kiwifruit Science and Management I.J. Warrington and G.C. Weston 3. Citrus F.S. Davies and L.G. Albrigo 4. Tuzcu, Ö, Yıldırım, B. 2000. Trabzon hurması (Diospyros kaki L.) ve yetiştiriciliği. Türkiye Bilimsel ve Teknik Araştırmalar Kurumu, Türkiye. 5. Pecan: America's Native Nut Tree Lenny Wells (Ed) 6. The Avocado Botany, Production and Uses B. Schaffer, B.N. Walstenhalme, A.W. Whiley (Ed.) CABI Publishing
Notes
1. Citrus nurseries and planting techniques B. Aubert, G. Vullin 2. Avokado AKİB yayınları 3. Onur, C. 1990. Trabzon Hurması. Derim, 7(1): 4 - 47. 4. Genetic Diversity and Breeding of Persimmon, 2017. T.Yesiloglu, B.Cimen, M. Incesu, B. Yilmaz 5. Tuzcu, Ö, Yıldırım, B. 2000. Pikan (Carya illinoensis) ve yetiştiriciliği. Türkiye Bilimsel ve Teknik Araştırmalar Kurumu, Türkiye. 6. Kiwifruit Growing and Handling Janine K. Hasey (ed), University of California Agriculture and Natural Resources
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the economic importance and in the production areas of persimmon, kiwi fruit, pecan and avocado in the world and Turkey. |
| LO02 | Explain the ecological growing conditions of persimmon, kiwi fruit, pecan and avocado |
| LO03 | Can make the propagation techniques of persimmon, kiwi fruit, pecan and avocado |
| LO04 | Discusses the rootstocks characteristics of persimmon, kiwi fruit, pecan and avocado in the world and Turkey. |
| LO05 | Can make cultural practices (pruning, fertilization, irrigation, etc.) of persimmon, kiwi fruit, pecan and avocado |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Adequate knowledge on subjects specific to the discipline of Mathematics, Science and Agricultural Engineering (Horticulture), ability to use theoretical and applied knowledge in these fields in complex engineering problems | |
| PLO02 | Bilgi - Kuramsal, Olgusal | The ability to identify and solve problems related to the cultivation, breeding and product preservation of fruit, vegetables, vineyards and ornamental plants in horticulture, the ability to choose and apply appropriate analysis and modeling methods for this purpose. | 3 |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | The ability to design in a way that meets the necessary conditions for the cultivation of fruit, vegetables, vineyards and ornamental plants in the open and greenhouse in horticulture and the ability to apply modern design methods for this purpose. | 3 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Ability to select and use modern tools necessary for the analysis and solution of complex problems encountered in horticulture practices, ability to use information technologies effectively | 2 |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Ability to design and conduct experiments, collect data, analyze and interpret results for the study of complex problems or discipline-specific research issues in the field of Horticulture | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Breeding of Horticultural Plants, developing new varieties, making selection, protecting genetic resources, producing propagation materials (seeds, seedlings, saplings) of developed varieties, ability to work in individual and multi-disciplinary teams | 3 |
| PLO07 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Ability to write effective reports in the field of Horticulture, to understand written reports, to prepare design and production reports, to make effective presentations, to take and give clear and understandable instructions | 1 |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | Awareness of the necessity of lifelong learning, the ability to access information in the field of Horticulture, to follow the developments in science and technology and to constantly renew oneself | 2 |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Behaving in accordance with ethical principles, professional and ethical responsibility in the field of Horticulture, and knowledge of standards used in engineering practices | |
| PLO10 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Information about applications in business life, such as project management, risk management and change management in the field of Horticulture, awareness of entrepreneurship, innovation, information about sustainable development | |
| PLO11 | Yetkinlikler - Alana Özgü Yetkinlik | Knowledge of the effects of horticultural practices on health, environment and safety in universal and social dimensions and the problems of the age reflected in the field of Horticulture, awareness of the legal consequences of horticultural solutions |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Nutrition values and consumption types, -Economical importance in the world and Turkey, -Production possibilities in Turkey of persimmon | Reading the lecture notes for Subtropical Fruits 2 | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 2 | Morphology, biology, some important varieties, ecological conditions of persimmon | Reading the lecture notes for Subtropical Fruits 2 | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 3 | Rootstocks mainly used in the world and Turkey, propagation techniques, orchard establishment and plantation systems of persimmon | Reading the lecture notes for Subtropical Fruits 2 | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 4 | Nutrition values and consumption types, -Economical importance in the world and Turkey, -Production possibilities in Turkey -Origin and systematic of pecan | Reading the lecture notes for Subtropical Fruits 2 | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 5 | Morphology, biology, some important varieties, ecological conditions of pecan | Reading the lecture notes for Subtropical Fruits 2 | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 6 | Rootstocks mainly used in the world and Turkey, propagation techniques, orchard establishment and plantation systems and cultural practices of pecan | Reading the lecture notes for Subtropical Fruits 2 | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 7 | Origin of Avocados and taxonomic classification | Reading the lecture notes for Subtropical Fruits 2 | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 8 | Mid-Term Exam | Reading the lecture notes for Subtropical Fruits 2 | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Nutrition values and consumption types, -Economical importance in the world and Turkey. | Reading the lecture notes for Subtropical Fruits 2 | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 10 | Growing possibilities of avocado in Turkey and suitable varieties | Reading the lecture notes for Subtropical Fruits 2 | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 11 | Seeds and clonal rootstocks used for avocados -Avocado rootstocks mainly used in the world and Turkey -Propagation techniques of avocado | Reading the lecture notes for Subtropical Fruits 2 | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 12 | Orhards establisment and plantation techniques, Cultural practices of avocado | Reading the lecture notes for Subtropical Fruits 2 | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 13 | Nutrition values and consumption types, -Economical importance in the world and Turkey, -Production possibilities in Turkey -Origin and systematic of kiwi fruit | Reading the lecture notes for Subtropical Fruits 2 | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 14 | Morphology, biology, some important varieties, ecological conditions of kiwi fruit | Reading the lecture notes for Subtropical Fruits 2 | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 15 | Propagation techniques, orchard establishment and plantation systems and cultural practices of kiwi fruit | Reading the lecture notes for Subtropical Fruits 2 | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 16 | Term Exams | Preparation to final exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Preparation to final exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||