COLLEGE OF AGRICULTURE AND VETERINARY

MEDICINE

REPORT ON: ACTIVITIES AND MANAGEMENT OF

VEGETABLES CROP SEED EXTRACTION.

By Etagegn kebede hylu

ID 1610/13

Submitted to : The department of plant science in partial fulfillment of the

requirements of practical course
Place of work : Amhara region Arrerti Ethiopia Duration of stay: 60 days
(two months)
 Contents
CHAPTER ONE...........................................................................................................................2
INTRODUCTION.........................................................................................................................2
1.1 Definitions of vegetables.......................................................................................................2
1.2.1 General Objectives..................................................................................................2
1.2.2 Specific Objectives..................................................................................................2
CHAPTER TWO..........................................................................................................................4
DESCRIPTIONS OF THE ACTIVITY OF NURSERY..................................................................4
CHAPTER THREE......................................................................................................................6
PEPER PRODUCTION AND ACTIVITIES AND MANAGEMENT..............................................6
3.1.1 Compartment preparation......................................................................................6
3.1.1. Transplanting from nursery to greenhouse..............................................................7
3.2.1. Methods of insect control in pepper compartment......................................................12
CHAPTER FOUR......................................................................................................................14
TOMATO COMPARTMENT ACTIVITY AND MANAGEMENT..................................................14
4.1 Activities for tomato production............................................................................................14
4.2.1 Compartment preparation and transplanting...........................................................14
4.2.1. Compartment preparation....................................................................................14
4.2.2. Transplanting.......................................................................................................14
4.2.3. Bending................................................................................................................14
4.2.5. Two cluster free....................................................................................................15
4.2.6. Young leaf cleaning...............................................................................................15
4.2.7. Trellising..............................................................................................................15
4.2.8. Emasculation........................................................................................................15
4. 2.9. Techniques in pollen extraction room........................................................................16
4.3.1. Irrigation..............................................................................................................17
4.3.3. Insects affect in tomato.........................................................................................18
4.3.4. Fertilizer application.............................................................................................18
4.4 Design and layout of compartment in pepper & tomato.....................................................19
4.5 Harvest and indices of tomato......................................................................................20
CHAPTER FIVE........................................................................................................................21
ACTIVITIES AND MANAGEMENTS FOR CUCUMBER PRODUCTION.................................21
5.2 Compartment preparation &transplanting...................................................................21
 5.2.1. Compartment preparation.........................................................................................21
5. 2.2. Transplanting............................................................................................................22
5.2.3. Trellising..............................................................................................................22
5.2.4. Leaf cleaning.........................................................................................................23
5.2.5. Side shoot cleaning................................................................................................23
5.2.6. Clipping................................................................................................................23
5.2.7. Pollination............................................................................................................23
5.2.8. Self-fruit cleaning..................................................................................................24
5.2.9. Harvesting............................................................................................................25
5.2.10. Crashing and extraction........................................................................................25
5.2.11. Washing................................................................................................................25
5.2.12. Uprooting.............................................................................................................26
5.1. Management of cucumber production..........................................................................26
5.1.1. Irrigation of cucumber..........................................................................................26
5.3.2 Diseases and insects...............................................................................................26
5.2. Design and layout of cucumber compartment...................................................................27
5.3. General greenhouse management.................................................................................27
5.3.1. Hygiene chemicals.................................................................................................27
5.4.2. Adjustment of temperature in greenhouse.......................................................................28
CHAPTER SIX...........................................................................................................................29
MAJOR PROBLEMS AND DISCREPANCIES.........................................................................29
6.2. The main constraints I faced to execute the assignments that I was given are................29
6.3. The discrepancies between the theoretical and practical learning.................................29
6.4. Knowledge and skill gained during the stay at host institution......................................30
6.5. SUMMARY AND RECOMMENDATIONS.................................................................30
REFERENCE.............................................................................................................................31
 INTRODUCTION
1.1 Definitions of vegetables
A vegetable is the edible portion of a plant. Vegetables are usually grouped according to the
portion of the plant that is eaten such as leaves (lettuce), stem (celery), roots (carrot), tubers
(potato), bulbs (onion) and flowers (broccoli). A fruit is the mature ovary of a plant. vegetable,
in the broadest sense, any kind of plant life or plant product, namely “vegetable matter”; in
common, narrow usage, the term vegetable usually refers to the fresh edible portions of certain
herbaceous plants—roots, stems, leaves, flowers, fruit, or seeds. The institution of Nun hems
Ethiopia which is my attachment done grows and produce vegetable crops to extract seed. In
this institution they produce such vegetable crops in green house (TYL) and open field
(HVLM). The vegetable crops which are produce in TYL are ; sweet pepper, tomato
processing, and cucumber .The vegetable crops which are produce for seed extraction in HVLM
are ; Hot pepper, tomato bush, tomato processing, water melon, melon. To keep and control the
plant health they use different Heigan protocol in that of TYL and HVLM. In HVLM (Open
field). I was seen germination and nursery activities.
1.2. OBJECTIVE
1.2.1 General Objectives
To understand the theoretical part by doing practical attachment as experiment how two
families of vegetable crops such as Solanaceae and cucurbitaceous in two places
(TYL&HVLM) of Nun hems Ethiopia from sowing up to seed export.
1.2.2 Specific Objectives

● To Understanding theoretically in to experimental attachment.

● To know how management & activities are done in a right time with a right place.

● To understand how to manage and adjust greenhouse for suitable plant growth.

● To know and keep the rule of the institution to produce high quality hybrid seed from

parent line
 DESCRIPTIONS OF THE ACTIVITY OF NURSERY
To grow and produce two families of vegetables crops for seed extraction different activities are
carried out.
Two families of vegetable crops produce in the TYL and HVLM are;

● Solanaceae family included ;Hot pepper, tomato bush ,and tomato prose.

● Cucurbitaceous family included cucumber, water melon, and melon.

Illustration 2.1 Nursery Activities

Different activities are carried out from nursery sowing up to seed export in the different
vegetable crops.
1. Sowing
2. Put under germination room of 30°c & 85%-90%RH
3. Out from germination room to hardening room
4. Transplanting from plug media to cockpit media.
5. Moving from nursery to green hours for transplanting

This nursery activities are done different length of time for different vegetable crops.
Different materials such as :-

● cocopeat media

● plug media,

● tray

● Table

● Vermiculate

● Level

● Hooze

● Dozatron of two different tanker

● Insect trap etc..

 PEPER PRODUCTION AND ACTIVITIES AND
MANAGEMENT

3.1 Activities in pepper compartment.

There are many pepper compartment activities to produce pepper for seed extraction in Nun
hems Ethiopia PLC. The activity that starts from sowing up to seed export are included
.Even if the some families have different activity but they have almost the same. Eg, Solanaceae
have almost the same compartment activities.
Those activities are: -

a. Sowing
Solanaceae family such as pepper and tomato have small seed so that they are sown in the tray
by using plug media and vermiculite.
Plug media used for as a media for growth and vermiculite used to cover the seed as well as
control evaporation of water from plug media at sowing time. After sowing inter in to
germination room up to germinate the seed (4-7) days wait. But before inter in to germination
room level must be used for information telling .The information stored in the level are; sowing
death, sex of plant, variety .Then after 4-7 days the seedlings are move from germination room
to hardening room.
b. Transplant from plug media to cocopeat media
Pepper (any sweet or hot pepper) have small seed size which sows by using plug media in the
tray. After moving from germination room to Harding room and wait 14 a day from sowing to
transplant from plug media to cocopeat media. After trans plant the seedlings are live in nursery
until move and transplant in to greenhouse (52 days from sowing for male and 42 days for
female).
c. Compartment preparation and transplanting from nursery to greenhouse

3.1.1 Compartment preparation

First the compartment is prepared after uprooting is done by removing of

1. Gutter clip but use again after disinfection

2. Mulch plastic not use again

3. Slab not use again

After that wash the gutter when after stands up the heat pipe and the drip line as well as
gutter. After washing those materials white mulch plastics are put .Then after that cutter also
cover by white plastic and connect by gutter clip in the distance between them is 30cm. Next
to that spacer is put 4cm between them. At the last profit slabs are put on the spacer.

3.1.1. Transplanting from nursery to greenhouse

Transplanting is the activity which moves the plant seedling and planting in the greenhouse
by using profit media. Before the plant is transplant from nursery to the greenhouse the slabs
are moist by 40 cycle of drip irrigation.
Transplanting is done after 52 and 42 days from sowing as shown before. Before the plant
seedlings are planting in greenhouse the greenhouse must be cleaned and prepared as well as
adjust different necessary materials for plant growth. Exaple, profit media, drip line for
irrigation, mulch, gutter clip, heating pipe, and other safety materials such as, gown different
chemicals and alcohols are needed .Even if the sowing death of male plant 7 days before
female they are planted at the same day during the transplanting.
c. pruning

Pruning is the activities which removes the old leaf from the plant. The plant leafs are
removed from bottom to the first branch after 4-5 days from transplanting .The plant is
waited 4-5 days from transplanting because to control and minimize plant stress .This pruning
activities are done after 5 days from transplanting to enter stress for generative growth. And
to enter the plants under stress to get good flower .Also after pruning when the plants are
grow leaf cleaning ,shoot decrease are applicable to get good flower and stigma .This leaf
cleaning and shoot decreasing are done after shoot maintenance.
d. Shoot maintenance

It is done by counting how many shoots are present per plant .In pepper even if more than 6
shoots are grown only 6 shoots are maintain for growth by selecting good growth from them
and avoid the other unwanted shoots.
e. Trellising

Trellising is the activity that balls the stem of the plant with the rope and connect to the other
rope to support and protect the stem by rolling the rope around the stem to hold the stem of
the plant. Every shoot must be bales by rope.
 Illustration 3.1 pepper trellising
f. pollen extraction
To extract pollen first flowers are collected from male plant and move to pollen room for
extraction by using pollen materials such as shaker, hand brush, sieve, funnel, paper clip,
identification card, silcagentle, lunchbox, oven, freezer, cry tube, fridge, Then the collected
flowers are move to the pollen room. In the pollen room the anthers and filaments are separated
from other parts of flowers and put at least 8 or 9 hour in the lunch
box between two silica gels. After 8 or 9 hour the lunch box material are put under fridge of 4°c
for 14 hour .Then after that thus male part of flower are extract by shaker only. Even small
amount of flower is presented then we must be used shaker. This extracted pollens are collected
by tube and put in the freezer after convert in to crayon tube if there are not used before 3 day.
In order to get enough and mature pollen they use such length of time and c° for suitable
condition to extract.
g. Emasculation

Emasculation is the removal of male parts of flower(anther) from female flower before
becoming mature and before becoming an thesis period of female flower. The anthesis period
of female flower is 48 hour. Also use mark flowers to check the stigma is ready or not to
pollinate (antics period).

Illustration 3.2 pepper emasculation

h. pollination
Pollination is the transfer of the pollen in to stigma to produce zygote embryo . Pollinations are
takes place by hand. These pollen is came from extraction room . in order to know how many
cm of pollen is needed for the future to the same variety. During pollination we use different
colors of ring by measuring it's weight to Mach the cm of the pollens .The use of the colors of
ring are to know the flower when emasculation is done. During emasculation the whole petals
are removed in pepper. Pinching is the removals of the part of the growing shoot when the
height of the plant and it's no of fruit is reach what we want. Pinching may be done even no of
fruit and height are not reach what we want depend on time. Pinching is used to control un
wanted vertical growth of the plant.
Every variety have its own pollen. The tube which contains pollen is measured by cm when go
to pollination by ice boxes in order to know how many cm of pollen is needed for the future to
the same variety. During pollination we use different colors of ring by measuring it's weight to
Mach the cm of the pollens. The use of the colors of ring are to know the flower when
emasculation is done. During emasculation the whole petals are removed in pepper.
i. pinching
Pinching is the removals of the part of the growing shoot when the height of the plant and it's
no of fruit is reach what we want. Pinching may be done even no of fruit and height are not
reach what we want depend on time. Pinching is used to control un wanted vertical growth of
the plant.
j. Harvesting
Harvesting is the collecting and gathering of fruits after raping well by peaking up with hand
and use create. In pepper, harvesting is started 2 month (60-70) days after pollination. If the
colors of the pepper fruit is changing more than 80% to raping , then we start to harvest.
Harvesting of paper is done every 4 days gap to rap the remaining fruit from first harvest.
Harvesting may be take 9 up to 11 times for depending on type of variety and raping
capacity .The color of the pepper which become rip are yellow and red.
k. scouting
Scouting is the activity of gathering information about the disease and insects by direct looking
in the plant leaf and cache plate. It is used to get new information if new invasive
 insects and disease may be came. It also used to observe the previous disease and insects are
destroyed ,multiple or not.
l. seed extraction of pepper
The pepper seed are extracted by hand after fermentation takes place in fermentation room for
4 days. But washing is done by using Tsp fertilizer as a chemical and water immediately after
extract. After washing carefully the seeds are inserted in to oven dray to dray it between 6.5%
and 8% of moisture contents.
Note:- During seed extraction we must be clean our hand and other using materials when
changing from one variety to other to control contamination and improve purity during
extraction .
m. uprooting and slab removing
Uprooting is the activity of removing the whole part of the whole plant in a compartment after
harvesting the whole fruits what we want. During this activity cut the bottom of the stems of the
plant and remove by using create and lift cart. Slab also removing after uprooting

3.2 Management of pepper compartment

There are many management techniques that used to protect from damage and increase yield
quality and quantity of pepper .Those are:-

● Irrigation

● Insect management

● Disease management

● Fertilizer application

● Irrigation in pepper

1.Irrigation in pepper
is given by drip irrigation .The irrigation is applied in to the pepper at different cycles for
different stages. Example at starting phases less frequency than flowering stage. The irrigation
system is done by highly technical activity on high technology. To manage the irrigation the
amount of drip and drainages are measured at a fixed time.
2. Insect management
Some common insects which are found in pepper compartment are
 ● Trips

● Red spider mite

● Aphid

● Mealy bugs

● white fly

3.2.1. Methods of insect control in pepper compartment

In pepper greenhouse to control insects they use the following insect control methods these
are:-

● Mechanical method

● Chemical spray method

● Biological control method

● Mechanical insect control method

1 Mechanical control methods involve the complete or partial removal of plants by mechanical
means, including:

● harvesting,

● shredding,

● mowing

But in TYL greenhouse they use mechanical insect control method by Pike up the insects
with it's damaged leaf to kill if the no of insect is not much.
2 Chemical spray method
Insecticides are used to control insects. Insect Growth Regulators disrupt the growth and
reproduction of insects. Insecticides are chemicals used to control insects by killing them or
preventing them from engaging in undesirable or destructive behaviors. They are classified
based on their structure and mode of pesticide. There are 3 methods of spray chemicals such as;
 1. Systemic
2. Contact
3. Both systemic and contact
Examples:-
Some chemicals that control insects are; Thiwethoxam......both systemic & contact...for
white fly ,aphids Imidacloprid....systematic ...White fly ,aphids ,leaf miner
Methiocarb...systematic ..for. trips and aphid Methoxyfenozide..systematic ..for caterpillars
(tuta ) Thiaclprid ...systematic ..for white fly ,Aphids ,thrips

3. Biological insect control method

In pest management, biological control usually refers to the action of parasites, predators or
pathogens on a pest population which reduces its numbers below a level causing economic
injury.

There are three primary methods of using biological control in the field: 1) conservation of
existing natural enemies, 2) introducing new natural enemies and establishing a permanent
population (called "classical biological control"), and 3) mass rearing and periodic release,
either on a seasonal basis. From those 3 biological methods they use mass rearing and periodic
release in TYL NUNHEMS ETHIOPIA .

They use two types of biological control depend on their feeding insect. Such as:-

● Swirls...controls(eats) trips

● special. control (eat) red spider mite, white fly, Aphids ,and mealy bugs

● disease management

Some disease which found in paper greenhouse are:-

1. Powdery mildew control by sulfur burner

2. Tomato mosaic virus -not protect by any chemical.

4. Fertilizer application

In paper greenhouse they use 3 phases of plant growth to give fertilizer by festination
application .To those three phases they use three cellos . The three phase of fertilizers are
dissoluble in Tanker A and Tanker B. The need of Tanker A and Tanker B are to avoid
precipitation (solidification) during chemical reaction. Example k fertilizer and Ca fertilizer not
form a solution rather form precipitation. After the fertilizers form solution in tanker A and
tanker B they mixes each other when enter to the valve . After enter to the valve the PH is
adjusted by No3 and the etc… also adjusted what they want. But during management the T°&
RH are controlled by greenhouse management techniques.
 TOMATO COMPARTMENT ACTIVITY AND MANAGEMENT
4.1 Activities for tomato production
There are many tomato greenhouse activities which are used for tomato production such as:-
1 Sowing
Sowing is the activity that places the seed inside the plug media under the tray and cover the
seed by using vermiculite. The process of sowing is the same as the process of sowing pepper
but date of transplant from plug media to cocopeat media is different. pepper 14 days from
sowing and tomato 10 days from sowing.
4.2.1 Compartment preparation and transplanting

4.2.1. Compartment preparation

Compartment preparation -first mulch plastic was covered on the ground of compartment, next
to that gutters were laid on the mulch plastic then the gutter was covered by white mulch plastic
with connected every 30 cm distance by gutter clip after that drip and drip line were prepared to
ready to drip water. Then after the spacer were put on the gutter in the distance between them is
4cm, finally the profit coco bit slab were put on pacer, before transplant the slab was watered
(moist by 40 cycles)
4.2.2. Transplanting

Transplanting is the movement of the plant from nursery to the compartment at the same day
both male & female plants. Both female and male plants are transplant at the same days from
nursery. But the male tomato plants are sown 7 days before females like pepper. The
transplanting date of tomato are 42 days from sowing fore male and 35 days from sowing for
female.
4.2.3. Bending

In order to adapt the plant for flexible during harvesting time when the fruit becomes heavy and
to laying down.
4.2.4. Leaf cleaning

From transplant to 8 leaf left from pinching leaf to down count the other leaf must be removed.
Leaf cleaning starts from false leaf and if the number of leafs per plant is greater
than 8 then the leaf must be removed starting from the lower (old) leaf to produce generative
growth rather than vegetative growth.
4.2.5. Two cluster free

Clean the leaf from first leaf to the first two cluster when the fruit starts to ripening. Tomatoes
have cluster flowers which produce cluster of fruits.

4.2.6. Young leaf cleaning

It is done when the shoot become thick and the leaf become curved to change vegetative growth
to generative.
4.2.7. Trellising

The clips were baled behind the cluster and below the two leaf to protect the cluster of fruit.
Use two leaf from cluster to bladed by clip if one of the leaf may be removed during young leaf
cleaning.
4.2.8. Emasculation

Tomato plant is monoecism plant that has male and female flowers on the same plant, or that
has flowers on every plant that contain both male and female reproductive components. During
emasculation we use our hand to remove the male organ and all petals from female flowers by
lifting two sepals. with female stigma .The male flowers are collected for every variety
individually . After emasculation --the plant stigma wait just 48 hour (2 day) for anthesis
period. Anthesis is the period during which a flower is fully open and functional. It may also
refer to the onset of that period. After the male flower is collected from the male plant which
grows one side of female plant in one compartment ,then start to move to pollen room to extract
their pollen by using different materials. Depending on the numbers and verities of flowers
extracting materials are different.
 Illustration 4.1 Tomato Emasculation

4. 2.9. Techniques in pollen extraction room

In pollen extraction room different techniques are performed to extract pollen from male
flower. Those techniques are;
1. Tooth brush extraction

2. Shaker extraction

3. Hand shacked extraction

During pollen extraction in pollen extraction room if the flower which is collected from male
plants are great than 250 in number, then we use the techniques of shaker. If the flower is less
than 250, then we use tooth brush extraction technique. If the flower is less than 250 and not
extracted by tooth brush then we use hand shake techniques. After the flowers shacked by those
of different techniques the pollen store in tube.
The tubes are inserted in to there are which filled with silica gel.
Silica gel is used to absorbed the moisture of the flower before extraction. lunch box is the box
that holders the flower b/n two silica gel in the fridge for 4°c. After 3 days from extraction the
pollen may be died. So in order to conserve the life of the pollen we must be changed the pollen
material from tube to Cray tube and store in freezer up to 3 months in -18°c. When we want to
use the store pollen from freezer, the pollen must be out from freezer and put in fridge for 40
minutes. If the new pollen is present in pollen room, we use this new pollen for pollination even
we have the old pollens. During pollination the pollen is transferred from pollen room to
greenhouse by ice box. Every 48 hour (2 days from emasculation the pollination is done by
using pollen in tube by checking the marker flower. During that time we use tube of pollen to
add pollen to the stigma of the female flower.
4.3 Management of tomato

1. Irrigation

2. Disease control

3. Insect control

4. Fertilization

5. Control from physiological disorder

4.3.1. Irrigation

In irrigation the system has used 3 phases such us;

a. starting (lower)phase

b. flowering phase

c. Ripening phase

From those irrigation the system use 3 container known as cellos to adjust different fertilizer
at d/t ratio. The system is adjusted with different fertilizer ratio for the 3 phases. Example at
the starting phase Cak ratio is high. At the flowering and the ripening phase k to Ca tattoo is
high. The irrigation is given by drip irrigation to save water. Fertilizer also given to plant by
drip irrigation. Other energy also given by drip irrigation. The irrigation amount for each
plant is 100ml per cycle. The irrigation cycle is depended on radiation. But if the radiation is
low at cool environment also depend on time. To know the amount of water availability
during irrigation from transplant to harvest, drainage percent is calculated.
Drainage percent drainage amount for 1 slab divided by 3(amount of plant in 1 slab) then
divided by drip amount multiply with 100%.Thus irrigation of drainage percent is different
for different growth stage. At lower (4 days after transplanted) up to first cluster is 0-
5%.From first cluster up to 2 or 3 cluster is 5-10(15)%
Which indicates that the number of cluster is increase then the number of the drainage
percent is also increase .The maximum of the drainage percent is reached up to 35%.The
maximum of the cluster is 8, 35% drainage
4.3.2. Disease control

There are disease that affect tomato during tomato production. Those are
a. powdery mildew
b. Tomato mosaic virus
c. leaf curved virus

4.3.3. Insects affect in tomato

Insects that affect tomato production are;

a. Tutu absolute
b. Trips
c. Aphid
d. red epidermis
e. white fly
f. leaf miner

4.3.4. Fertilizer application

Fertilizer is given for tomato by drip irrigation as festination fertilizer application. Different
fertilizers are adjusted for 3 phases in 3 different silos. The fertilizer is given by festination
applications from those 3 silos which adjusted different macro & micro elements for the 3
growth stages .

4.4 physiological disorder of tomato

Physiological plant disorders are caused by non-pathological conditions such as ;

a. poor light,

b. adverse weather,

c. water-logging
 Phytotoxic compounds or a lack of nutrients, and affect the functioning of the plant system.
Some physical disorder of tomato is :-

● Edema

● Catface

● fruit crack

● blossom end rot

It is caused by the buildup of excess water in the root and conditions unfavorable for
transpiration, usually caused by high humidity, low light and little air movement. When the
tomato plant cells get too much water the cells will expand faster than they can get rid. The
disorder occurs when weather conditions interfere with proper pollination and fruit
development. Cold weather (below 50°F) and hot weather (above 85°F) can both cause
catfacing. Dramatic fluctuations in soil moisture can also cause tomatoes to develop cracks in
the stem end of the fruit.
4.4.1. Fruit crack
Tomato cracking occurs when the skin of the fruit does not expand at the same rate as the
fruit interior. Cracking is most common after heavy rain events, but can also occur with
irregular irrigation.
Types of cracking
They have two types of tomato fruit cracking
1.Radial cracking --is the most typical and cracks develop at the stem scar and towards
the blossom end .
2.Concentric cracking-- is typically seen as splitting of the fruit tissue around the stem
scar.
4.4 Design and layout of compartment in pepper & tomato

● Spacing b/n spacer=4cm

● spacing b/n plant =30cm

● spacing b/n row=25cm

● spacing b/n block=50cm

● number of rows in compartment =24

 ● no of plant in one row=72

● no of slab per row =24

● no of plant per slab=3

● Area of compartment =490m^2

4.5 Harvest and indices of tomato

4.5.1. Harvest
Tomato is harvested at least 8 times from fist line to last line. It's harvest is started at two month
or 8 weeks of first pollination. Which means that one cluster is taken one weeks for harvest.
During harvest we use the material such as aluminum cart and create .At the time of harvest we
must be selected the most mature fruits .
4.5.2. Indices
Maturity indices for determining harvest time of tomato is a combination of fruit age, diameter
and color, because these correlate significantly with physico-chemical and nutritional
characteristics including total soluble solids (TSS),and total terrible acidity (TTA) and protein
content.
At the BASF institutions of seed extraction company, the maturity and indices of tomato is
depend on color and softness of the fruit.
In order to get the mature and pure seed from mature fruit ,we must carefully select the most
mature fruit.
4.5.3. Crashing of mature tomato
After harvest the most mature fruit carefully, the harvest tomato fruit had crashed by crasher
immediately after harvest. Then after crash the crashed tomatoes wait 2 day (48 hour) in
fermentation room for fermentation process .
Why do tomato seeds need to be fermented?
Fermentation removes germination inhibitors and the gelatinous sheath from seeds, and it may
treat some seed-borne diseases. Properly stored tomato seeds may remain viable for over six
years The tomato seed was washed after 48 hour wait from fermentation process Wash
tomatoes under fresh, cool running water. Washing them gently with water is as effective as
using produce cleanse. Acid extraction methods especially 1-3% hydrochloric acid largely
used for separating tomato pulp and seeds.
 4.5.4. Uprooting and removing old slab
Uprooting is the removal of the tomato plant after harvest all the necessary fruit by cutting the
plant near to cube of its growth .After uprooting the residues are removed in the red zone .the
old slabs also move away in the red zone after remove all other residue.
ACTIVITIES AND MANAGEMENTS FOR CUCUMBER
PRODUCTION
There are many activities which are performed to produce cucumber .These are
5.1 sowing
Cucumber is germinated in 30°c for 36 hour .After 36 hour the germinated cucumber is moved
away to the nursery to grow and Harding for growt in greenhouse. In nursery the germinated
cucumber is grown for 24-25 day to grow well &Harding more. The male cucumber is sown 7
days before female.
Also male cucumber is transplant to greenhouse 7day before female cucumbers is
transplanted. The seed of cucumbers are bigger than the tomato and pepper so they are sown
by using cockpit media rather than plug media.
What should the humidity be for cucumbers?
85-95%
For best quality, keep cucumbers away from ethylene-producing fruits and ripening rooms.
Store at 45-50 degrees F/7-10 degrees C. Shrivelling: Storing cucumbers in an area with low
humidity will promote shrivelling. For best quality, maintain humidity level of 85-95%
5.2 Compartment preparation &transplanting

5.2.1. Compartment preparation

First uprooting the residues of the cucumber plant. Next the slabs were removed in the red
zone then, the drips were disconnected Next to that the gutter clip were removed. After that
the cover plastics on the gutter were also removed .Then after the gutter, heating pip and drip
line were stand up and sling by Iron
After that the cover plastic (mulch) was washed and removed, and also wash the blank mulch
plastic. Finally white mulch plastic were put on the clean black mulch, and put that of the
stand-up material such as gutter, pipeline and heating pipe.
At the end the new slab enter to the prepared compartment and put on the prepared spacer,
before transplant the cucumber the slabs were moist for 4-7 days or to moist the slab before
transplant ,the slab is moistened by 40 cycle or 4000ml for each
5. 2.2. Transplanting

Transplanting is the activity that the plant is transferred from the nursery to the greenhouse to
plant. The male plant is transplant 7 days before female to give adequate flower. Before and
after transplant the male flower is sprayed by crystal chemical to get surplus flowers what we
want for pollen. The male and female plants are planted in one rows for the same species .
But the male plants are planted in front of each female plant's row for the same variety .To
separate the two plant use dangerous tip and space of 60cm length between them. The plant is
transported from nursery to greenhouse after 24-25 days.
In 3-5 days after transplant the plant are given:-

1. Enough water

2. Good ventilation

3. Less heating

4. Open screen to protect heat.

Those activities are used to bring deep root to penetrate in to power cucurbit slab for good
growth. After 5day from transplant up to starting pollination the plants enter under stress
conditions like:-
1. Irrigation amount decrease

2. Limited the ventilation

3. Increase heat

4. Spring crystal for males

5. The opening degree for screen is decreased.

5.2.3. Trellising
Trellising is the method of rolling the stem of the cucumber by rope to hold its body part.
During trellising we must be recognized how to rolling the stem, how to maintain (keep) the
shoot and flower from damage .In order to connect the rope with stems of cucumber during
trellising we use clipping activity
 5.2.4. Leaf cleaning

Leaf cleaning is the avoidance of leaf from plant when we want to put the plant under stress
and also remove the old leaf if it is present .Leaf cleaning is also used to give good aeration.
The cucumber must contain 18 leaf for each plant. Leaf cleaning is started from false leaf.
Leaf cleaning activity is different in male and female. In female the leaf start to clean from
the bottom by counting the no of leaf present. In male the leaves are cleaned randomly to
minimize the no of leaves per plant. This minimizing leaves are used to stress the plant to
give good flower what we want.
5.2.5. Side shoot cleaning
Side shoot is the branch of the plant which grows on the node of the main stem. During side
shoot cleaning keep in mind that
1. 30 cm from the tip of the plant
2. Is the tips of plant are healthy or not?
3. Not touch the flower to protect from damage.
We use Side shoot which is found above 30 cm during burns the tip shoot and when the plant
become wilt to replace.
5.2.6. Clipping
Clip is the materials that used to connect two or more things. Clipping the process of the
activity to connect.
The are two clips:-
a. gutter clip
b. support clip
a. gutter clips ,
Those are connecters that connect the gutter and white mulch plastic. That gutter clips are 30
cm between them.
b. support clips
Those are also connecters that connect the rope and the stem of cucumber plants. The rope
with those support clips are used to hold the weight of the plant.
5.2.7. Pollination
Pollination is the act of transferring pollen grains from the male anther of a flower to the
female stigma. The goal of every living organism, including plants, is to create offspring for
the next generation. One of the ways that plants can produce offspring is by making seeds.
Cucumber plants are mostly cross pollination by been and wind. But in the BASF institutions
use hand pollination on cucumbers in green house. During pollination we must be kept in mid
 that

● is the male flower ready to pollinate?

● is the antes is period of the stigma is reached?

The best male flower what we selected for good pollination are:-

● Not young (not open well)

● Not old (the color change to yellowish white and it becomes shrink )

● good flowers have attracted colors &mature

Pollination starts 15 or more days after transplant depend on how the male flower becomes
and ready to pollinate. Pollination begins at or above 8th nod b/c:-
1. The male flowers may not be came & ready
2. In order to carry the fruit in balance b/n before and after support hooks .
The maximum fruits per plants are 13. During pollination first check the off type & collect the
male flower at the time in the correct place by picking up . One row of male plant flowers are
used for one row female plants to protect off type. After checking the shade flower then start
to hand pollination with left 3 self-fruits per plant. Pollination is done for 15 days for
continuously

Illustration 5.1 cucumber pollination

 5.2.8. Self-fruit cleaning
Self-fruit is the fruit that is not hybrid by hand. It is used to check the off types of the other
fruit. When the hybrid fruit becomes thin by the cause of shortage of food, then the self-fruit is
cleaned in order to minimize food competition.
Hooking
Hooking is the activity of connection of plant stem and weirs. when the height of the plant stem
growths up and touch the weir, then use hook to bend the stem of the plant. It is also used to
hold the fruits in two sides.
5.2.9. Harvesting

Using a knife or pruners is the easiest way to harvest cucumbers and the least stressful
method for the plant. If we twist or pull on the vine, the plant can be damaged. The burp
fewer varieties of cucumbers are susceptible to bruising. Lay them gently in a create as we
gather the ripe fruit. To know the ripening & harvesting date.
1. Look the colours of the fruit

2. Count the date from pollination

The colour of ripped cucumber fruits are changed to yellow . Cucumber harvest date from
pollination started are 9 week (60-70) day. Cucumbers are harvested 2 or 3 times depend on
the ripening of the fruit. During harvesting every variety must be harvested individually. The
level is attached on the create to give information about the variety, date, & harvest time.
Cucumber plants have 3 types such as;
1. Long

2. Short

3. Slicer

But they have more varieties under those 3 types. After harvest transport to fermentation
room by left cart.
5.2.10. Crashing and extraction

After harvesting, the harvested cucumber is stored in fermentation room at least 15 day. If the
cucumber is many in create no, then crashed by crashing machine. But if the amount is less
use small machine to crash. Extraction is the separation of seed and fruit. In cucumber the
crashing and extraction is done by machine together with. When the fruits are given to the
machine as in put, then the machine out puts the seed in one direction and other miso carp
with exocarp in the other direction.
 5.2.11. Washing

Washing to clean wet seeds, scoop the seeds from the fruit, pulp and all. Pour the seeds and
pulp into a large, sloping bowl and add water. Healthy seeds will sink to the bottom of the
bowl, while dead seeds and most of the pulp will float. Use our fingers to gently separate all
the seeds from the pulp. But before washing the crashing seed is put for one day (24hour).
Then after washing the cucumber seed is going to dry by entering in to oven machine .
When the cucumber seed become dry enough we must be checked the purity by using
germination test. Germination test is taken before and after harvest to check the purity from 3
samples of 100 seed. At the end the seeds are exported to Holland.
5.2.12. Uprooting

The removal of all unnecessary plants after harvest in the compartment. After uprooting
preparation of compartment are continued.
5.1. Management of cucumber production

There is different management practice for getting good cucumber yield .These are;

5.1.1. Irrigation of cucumber

Irrigation may be defined as:-

Science of artificial application of water to the soil for the growth of agricultural crop. In
accordance with the crop requirements. Throughout the crop period. For full-fledged
nourishment of the crops. The irrigation that gives to cucumber in green house of ABSF are
drip irrigation. Irrigation cycle per day is different for different growth stage, but amount of
irrigated water per cycle is the same. (100ml) Amount and types of fertilizer also different for
different stages of cucumber plant. In this compartment fustigation fertilizer application is
applied .
In cucumber during irrigation they use two silos for two stages of cucumber plant. Such as

1. Lowering stage .......use 1 silo with adjusted its fertilizer needed suitable for that stage
that is CaK is high.
2. Flowering and ripening stage also use other silo with adjusted the fertilizer which is
suitable for that stage that is KCa is high.
5.3.2 Diseases and insects

Disease
In cucumber production there are disease that affect growth ,quality and quantity ,such as
1. Powdery mildew
 2. Late blight
3. Downy mildew
4. Insects
Some insects that affect the production quality and quantity of cucumber are;
1. Thrips

2. White fly

3. Red spider mite

4. Aphids
5.2. Design and layout of cucumber compartment

● Space between row=25cm

● space between blocks (2row)=100cm(1m)

● space between plants =30cm

● space between slabs on male =20cm

● space between slabs on female =20cm

● space between male and female spacer=60cm

● space between gutter clips =30cm

● no of row in compartment =24

● No of slabs in male =4per row No of slabs in female =17 per row

● Total no of slabs in compartment =21*24=504

● no of slab in row=21

● The area of compartment =490msquer

● Space between heating pipe =50 cm

 ● Maximum no of fruits per plant we expect =13

5.3. General greenhouse management

Before entering into greenhouse, the institution have high hygiene protocols by doing 3
zones such as

● Red zone - the area which is not disinfection

● Yellow zone - the zone ready to enter to green zone when passing from bathroom

after washing our body and at least 85% clean before enter to compartment.

● Green zone - the plants grown zone, before entering to it all hygiene process are

finished and must be check our body is 100% clean or not.

5.3.1. Hygiene chemicals

● Hygiene chemicals that we use before starting activity from outside to insid

the compartment to disinfection of our body included

● Meno florid with flexomat

● Verigon

● Ennorapid

● Alcohol

From those hygiene chemical and alcohols, the meno florid and vericon are clean
(disinfection) of shoes to kill micro-organism. Entrapped disinfection of hand before getting
the compartment .The alcohol is also disinfection of hand when moving from one variety to
the other.

5.4.2. Adjustment of temperature in greenhouse

In high technology greenhouse of nun hems Ethiopia use 3 adjustment materials such as;

1. Ventilation

2. Screen

3. Heating pipe as well as sensor (apparatus box) are used.

 Sensor or Asparagus box is the box that tells the inside greenhouse information. The
compartment T° is adjusted as

1. Screen is closed at cold time Screen is opened at hot time

2. High Ventilation at hot time

3. Ventilation during cold time

4. Heating pipe become hot at cold time

5. Heating pipe becomes cold at hot time.

6. Decrease cycle of irrigation during cold time.

MAJOR PROBLEMS AND DISCREPANCIES

6.1 The major problems that encountered during I stay at the host institution are

The heat of the greenhouse; the heat of the greenhouse was very high at the first of 3 or 4 days
when up to adopt. Even the manager (mr Chernet) told me to drunk much water to replace the
energy what I loss in the greenhouse. And after a week I was adopted the heat and done my
attachment carefully .
 Transportation, in the first month specially the end of June and July the farmers who are
found around the institution are planting onions .So during that time almost all Bajaj are
move to them and I constraint by transportation .
6.2. The main constraints I faced to execute the assignments that I was given are
I was not learn vegetable, greenhouse, soil less media, courses before go to the attachment
place.
6.3. The discrepancies between the theoretical and practical learning

Every activities which is done practically is more clear than the theoretical part ,so in order
to understand those theoretical parts practical activities are more necessary .
Even if I was stayed short time. I was learned and gained knowledge in the practical activity.
which means that is the most advanced learning to know and understand the theoretical
learning is practical learning.
 6.4. Knowledge and skill gained during the stay at host institution
The knowledge what I gained in this institution during I stayed are 1.How,
when, and where use hygiene chemicals and safe materials
2. How vegetables are hybrid
3. Which type of disease and insects are affect those vegetables .
4. How the activities and managements are done from sowing up to exports .
5. How to use soilless media.
6. How vegetable crops are more advanced than serial crops by the product and
production areas
6.5. SUMMARY AND RECOMMENDATIONS
Plants are needed high protection for their health from different microorganisms ,so in
NUNHMS ETHIOPIA institutions they use different hygiene protocols and chemicals to save
and protect the plant health by divided the place in to 3 regions(zones ).Different activities are
caried out from nursery sowing up to seed export by keeping their health carefully. In this
institution they use different vegetable crop &greenhouse management to adjust the plants
suitable condition .Every activities which are found around thus institution perform by using
high technology and their suitable materials. Generally by using the combination of thus
activities and management produce high quality and quantity of hybrid seed .
 REFERENCE

[1]. Ozores-Hampton et al., 2011).

[2]. Ozores-Hampton, 2017a,b).

[3]. (Millner, 2014)

[4]. Ozores-Hampton, 2012; De Rosa et al., 2017

[5]. Chen et al., 2011).