Study programmes / B-PPR Plant Protection / Greengrocery
Course code:ZEL
Course title in language of instruction:Zelinářství
Course title in Czech:Zelinářství
Course title in English:Greengrocery
Mode of completion and number of credits:Exam (5 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:bachelor
Semester:WS 2020/2021 - FA
Name of lecturer:Ing. Libor Dokoupil, Ph.D. (examiner, instructor, lecturer, supervisor)
Aims of the course:The goal is to acquire knowledge, skills and competence in the field of vegetable production in the Czech Republic and the EU. Mastering the basics of growing technology brassica, root, fruit, leafy vegetables and other types of mushrooms, including the growing focus on quality. Introduction to nutrition and dietetic value of vegetables, the development of consumption in this country compared with other countries.
Students acquire specialized skills and abilities and be able to integrate knowledge from different disciplines (soil science, plant physiology, plant protection).
Course contents:
1.Current status and prospects of vegetable production in the country. The proportion of vegetables in total food consumption, nutritional and dietary value. (allowance 2/0)
2.Integrated production, alternative production methods, trends, expansion of the species and varieties. (allowance 2/0)
3.Major agro-ecological demands and requirements of field vegetable production. Environmental factors, specific requirements, inclusion in crop rotation. (allowance 2/0)
4.Nutrition of vegetables with respect to yield and quality, requirements for irrigation, impact of irrigation on the quality and shelf life of vegetables. (allowance 2/0)
5.Growing brassica vegetables - growing cabbage for industrial processing and storage, cabbage and brussels sprouts. Diseases and pests. (allowance 2/0)
6.Growing cauliflower, broccoli and kohlrabi, harvest machinery, lines, cabbages post-harvest treatment, storage, each species with regard to the economy. Diseases and pests. (allowance 2/0)
7.Production technology of root vegetables. Growing carrots, parsley and parsnips. Diseases and Pests. (allowance 2/0)
8.Production technology of root vegetables. Growing celery, beet salad, radishes and radish. Technologies of growing perennial vegetables - horseradish, rhubarb and asparagus. Market adjustment, crop lines, storage. Diseases and pests. (allowance 2/0)
9.Production technology of fruit vegetables. Links to the industrial harvest of tomatoes, tomato production economics. Production technology of cucumber, peppers, squash, including zucchini. Diseases and pests. (allowance 2/0)
10.Production technology of lettuce and other leafy vegetables, field growing lettuce and iceberg lettuce, endive, other leafy vegetables. Diseases and pests. (allowance 2/0)
11.Growing onions, garlic, leeks, principles of agro-technical requirements, harvesting mechanization. Production technologies of pulses, beans and canning peas in pods. The main principles harvest lines, economics of production. Diseases and Pests. (allowance 2/0)
12.Growing vegetable seeds. Different types of agricultural engineering. (allowance 2/0)
13.Planting materials, quality requirements, the reasons for pre-cultivated seedlings, mini-seedlings, peat pots, seed quality comparisons. (allowance 0/2)
14.Industrial production of edible fungi - mushrooms and oyster mushrooms, comparison of technologies in the CR and other European countries. (allowance 0/2)
15.Practical acquaintance with the representatives of brassica vegetables, varieties, sensory assessment of samples. (allowance 0/2)
16.Major varieties of root vegetables, comparison of varieties, sensory evaluation. (allowance 0/2)
17.Major varieties of fruit vegetables, preserving the diversity of varieties, quality guidelines. (allowance 0/2)
18.Practical acquaintance with the representatives and the varieties of leafy vegetables, sensory assessment of samples. (allowance 0/2)
19.Major varieties of onion-vegetables, comparison of varieties, sensory evaluation. (allowance 0/2)
20.Quality requirements for different types of vegetables, quality defects, illicit defects, examples - samples of illicit defects. (allowance 0/2)
21.Use of nonwovens for vegetable growing, new opportunities for different types of vegetables, timing of procedures. (allowance 0/2)
22.Types greenhouses, plastic greenhouses, and their year-round use. ( (allowance 0/2)
23.Seed - germination, emergence, life. Learning about different types of vegetable seeds. (allowance 0/2)
24.Seminar paper - topic: vegetable production on a model farm. (allowance 0/2)

Learning outcomes and competences:
Generic competences:
-ability to apply knowledge
-ability to communicate with professionals in different field of study
-ability to create new ideas (creativity)
-ability to organize and plan ahead
-ability to solve problems
-ability to work in interdisciplinary team
-capacity to learn

Specific competences:
- Acquisition of knowledge, skills and competence in the vegetable growing in the Czech Republic and the EU.
- Mastering the basics of growing mushrooms with a focus on quality.
-Getting to know the nutritional and dietetic value of vegetables
-Getting to know varieties of vegetables
-Mastering the fundamentals of growing technologies of cole, root, fruit, leafy and other vegetables
-To learn the key principles of growing vegetables for direct consumption and canning methods with regard to their quality.

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Requirements for credit: at least 80% attendance at seminars, test - detect 10 kinds of vegetables seeds (min. 90%), midterm test (80%), essay submission during the semester - Draft vegetable production on the farm (set area (ha), soil type: the challenge is to choose the correct crop rotation, planting seed, optimum fertilization, proper protection against diseases and pests, calculated according to the assigned area and fertilization likely yield , use plastic greenhouses, hothouses, etc.). Examination oral - 2 questions: General knowledge of growing vegetables in the Czech Republic and the world, crop rotation, fertilization, irrigation, planting seeds, etc., managing growing technology type selected, a list of the varieties (min 75%, about 30 min).
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture24 h
     practice22 h
     seminar2 h
     consultation3 h
     preparation for exam50 h
     preparation for regular assessment13 h
     preparation for regular testing10 h
     writing of seminar paper16 h
Total140 h

Basic reading list
  • POKLUDA, R. Pěstujeme zeleninu. 1st ed. Praha: Temi CZ sro., 2009. 140 p. ISBN 978-80-87156-36-0.
  • PETŘÍKOVÁ, K. et al. Zelenina: pěstování, ekonomika, prodej. 1st ed. Praha: Profi Press, 2006. 240 p. ISBN 80-86726-20-7.
  • PETŘÍKOVÁ, K. -- MALÝ, I. -- POKLUDA, R. -- PACÍK, V. Integrované pěstování listové zeleniny. 4th ed. Praha: ÚZPI Praha, 2004. 42 p. Zemědělské informace. ISBN 80-7271-154-7.
  • MALÝ, I. -- PETŘÍKOVÁ, K. -- BARTOŠ, J. -- ROD, J. -- KOPEC, K. -- SPITZ, P. Polní zelinářství. Praha: Agrospoj, 1998. 196 p.
  • PETŘÍKOVÁ, K. -- MALÝ, I. Základy pěstování cibulové zeleniny. Praha: Institut výchovy a vzdělávání MZe ČR v Praze, 2000. 26 p. ISBN 80-7105-205-1.
  • MALÝ, I. -- PETŘÍKOVÁ, K. Základy pěstování kořenové zeleniny. 1st ed. V Praze: Institut výchovy a vzdělávání Ministerstva zemědělství ČR, 1998. 48 p. Rostlinná výroba. ISBN 80-7105-162-4.
  • PETŘÍKOVÁ, K. -- MALÝ, I. Základy pěstování luskové zeleniny. 1st ed. Praha: Institut výchovy a vzdělávání Ministerstva zemědělství ČR, 2000. 22 p. ISBN 80-7105-207-8.
  • PETŘÍKOVÁ, K. -- MALÝ, I. Základy pěstování plodové zeleniny. Praha: ÚZPI Praha, 2004. 51 p. II. ISBN 80-7271-141-5.
  • Handbuch des speziellen Gemüsebaues. Stuutgart: Eugen Ulmer, 1996. 1127 p. ISBN 3-8001-5285-1.
  • SERTORI, T. Fruits, Vegetables, and Legumes. United States: Marshall Cavendish, 2009. 32 p. ISBN 978-0-7614-3799-4.
  • Handbook of vegetable preservation and processing.  New York. 2004. ISBN 978-0-203-91291-1. URL:
  • Vegetables and herbs for the greenhouse and polytunnel: Klaus Laitenberger. 1st ed. London: Right Way, 2013. 303 p. ISBN 978-0-7160-2342-5.
  • Vegetables and Vegetable Products. Berlin: Springer-Verlag, 1994. 187 p. ISBN 3-540-55843-8.
Recommended reading list
  • MENDELOVA UNIVERZITA V BRNĚ. ZAHRADNICKÁ FAKULTA. Taxon Web: Nonverbální a jiné inovativní formy podpory ve výuce na Zahradnické fakultě v Lednici, reg. č.: CZ.1.07/2.2.00/15.0084 [online]. Lednice: Mendelova univerzita v Brně, Zahradnická fakulta, 2013. Dostupné z: