Archive for the “HORT 1101” Category
Each fall, associate professor Frank Rossi introduces students to plants grown for food, beverages, fiber, aesthetics and recreation in HORT 1101 (Horticultural Science and Systems). With the help of associate professor and viticulture specialist Justine Vanden Heuvel, those students got hands-on experience harvesting Concord grapes, measuring their sugar levels and turning them into grape juice on a sunny afternoon last Friday at Cornell Orchards.
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Click on images for larger view. See indigo art from last year’s class.
Dilmun Hill — Cornell’s student-run organic farm — was recently featured in a Cornell Daily Sun video:
This week’s class focused on the the Fabiaceae family. We sampled hummus and “peanuts” from leguminous crops in lecture. The highlight of the week in lecture was the exploration of the art of horticulture with Marcia Eames-Sheavly, and then the culture, history and chemistry of Indigo dying.
The lab for the week kept with the hands-on/take home theme from the entire semester by producing indigo dye from Indigofera tinctoria. Then each student dyed an piece of clothing to take home and contributed to the lab section banner that hangs outside Plant Science 47C.
This artistic endeavor was a perfect ending to a semester exploring the art and science of horticulture.
This week in class, Neil Matson taught us all about the floriculture industry, and how flowering plants are grown, harvested, processed, marketed and ultimately enjoyed. Cheni Filios, our teaching assistant, also discussed how flower bulbs are used as potted plants, cut flowers and in the landscape.For our hands-on lab experience, we traveled to the Bluegrass Lane Turfgrass and Landscape Research and Education Center, just off campus near the golf course. There, we helped with the fall clean-up. We removed plants from beds where the annual flower trials were conducted by Bill Miller’s Flower Bulb Research Program and cut back the perennials to ensure excellent growth and performance in the spring.
We also split up into groups to plant bulbs for a perennialization trial to evaluate how well the bulbs return over several years.
The weather was ideally crisp and so delightfully bright and sunny that many of the students caught the spirit and created their own bouquets of dried flowers and ornamental grasses.
Frank Rossi, who introduces students to plants grown for foods, beverages, fiber, aesthetics and recreation in HORT 1101 (Horticultural Science and Systems). View more HORT 1101 posts.From
This week, our HORT 1101 students visited the Homer C. Thompson Vegetable Research Farm in Freeville, N.Y. Farm manager Steve McKay gave us a short overview on the challenges of managing research for faculty in seven departments on more than 55 acres. Later, we hung out in a high tunnel growing organic broccoli and discussed the unique issues of growing and marketing crops in tunnels.
Our lab experience focused on potato grading. Don Halseth, our potato guru in the Department of Horticulture, and his team of Jeff Kelly, Randy MacLaury and Eric Sansted led the students through the grading process. That’s where potatoes are counted, washed, defects removed, and sorted by size. The stduents helped the team process several potato varieties that are part of Professor Halseth’s potato evaluation program that he coordinates for breeders around the country. After we graded the potatoes, we had a short demonstration of how to measure specific gravity to determine percent dry matter. Then it was on to the chipping evaluation.
With about 75 percent of all potatoes in the U.S. grown for processing, understanding the quality of the potato when chipped is criitical. Randy led us through the standard methodology used to create the chips, and then measured light emission through the chips. The higher the sugar content, the browner and less uniform the chip emerges, and this is less desirable to the potato chip makers.
Then we found a salt shaker and ate the fruits of our labor! Yum. Nothing like a freshly made, lightly salted potato chip. My favorite was the purple ones!
Frank Rossi, who introduces students to plants grown for foods, beverages, fiber, aesthetics and recreation in HORT 1101 (Horticultural Science and Systems).From
This week in HORT 1101 (well, last week actually), we had a landscape installation experience with Nina Bassuk (right), professor and head of the Urban Horticulture Institute at Cornell. The two lab groups were assigned sections of front slope of Comstock Hall to clean up existing plants (such as smoke bush, forsythia, juniper), incorporate compost, plant some improved plants from Plantasia Nursery and mulch the area.
With help from Kevin McGraw’s group from Cornell Grounds, we removed old damaged plants and got to explore the troubles and perils of urban soils. (The slope was made from building fill from Comstock Hall construction.) The students learned about new juniper and forsythia varieties and proper planting techniques, such as notching and facing plants.
The class’s legacy will now be on display for years to come beautifying the campus.
From Frank Rossi, who introduces students to plants grown for foods, beverages, fiber, aesthetics and recreation in HORT 1101 (Horticultural Science and Systems).This week in HORT 1101 (well, last week actually) we had a guest lecture from Mike Mazourek, assistant professor in the Department of Plant Breeding and Genetics. In this week’s lab, the class assisted Mazourek in the field. He’s been charged with “cleaning-up” the USDA’s pepper (Capsicum annuum L.) collection by eliminating a seed-borne virus, removing diversity within each accession in the collection and properly classifying the plants in the collection if they are a different species.
We met at the East Ithaca Farm to discuss classical pepper breeding, reviewing Professor Mazourek’s Phytophtera resistance trial with bell peppers, and then breaking into groups to work on the collection. The students identified and rogued off-type and diseased plants and collected samples of ripe and unripe peppers for analysis of their spicy hotness via the Scoville heat scale and other compounds.
It was a great service-learning experience. The students got a glimpse of what plant breeding is really like while helping Cornell’s breeding program and contributing to the upkeep of the USDA pepper collection.
The lab ended with students doing some taste testing of a new line of purple peppers from Mazourek’s breeding program, indicating which peppers they found most pleasing to assist with selecting the next generation of breeding lines.
From Frank Rossi, who introduces students to plants grown for foods, beverages, fiber, aesthetics and recreation in HORT 1101 (Horticultural Science and Systems).
Did you know that Cornell Orchards keeps apples fresh and tasty overwinter by using ‘controlled atmosphere storage’ – a technique developed at Cornell. Fruit is sealed in a cold room and the nitrogen is used to drop the oxygen level from 21 percent to 2.5 percent. This slows fruit aging and preserves firmness, acidity, sugars and Vitamin C.
In addition to conducting ‘sensory evaluations, HORT 1101 students measured and determine the relationships between visual ripeness, seed size, sugar content, and position on the tree:
Ian Merwin shares the finer points of growing apples with HORT 1101 students: