Appendix of Useful Tables
PLANT DISORDERS:
CULTURE:
Table 1 Classification of Vegetable Crops According to Optimum Growing season
Table 2 Approximate Number of Seeds Per Ounce and Field Seeding rates for Traditional Plant Densities
Table 3 Length of Row Per Acre at Various Row Spacings
Table 4 Traditional Seeding Depth, Plant and Row Spacings for Vegetables
Table 5 Soil Temperature Condition for Vegetable Seed Germination
Table 6 Planting Dates Based on Relative Frost Dates
Table 7 Maps of Frost/ Freeze Dates in Texas
Table 8 Approximate Time from Planting to Harvest Maturity Under Optimum Growing Conditions
Table 9 Approximate Time from Pollination to Harvest Maturity Under Favorable Conditions
Table 10 Approximate Seed Required for Producing Transplants
Table 11 Temperature and Time Required for Growing Plants for Field Transplanting
Table 12 Number of Plants per Acre at Various Spacings
Table 13 Relative Life Expectancy of Vegetable Seeds Stored Under Favorable Conditions
Table 14 Characteristic Rooting Depths of Various Vegetables
Table 15 Suggested Varieties for Texas
Table 16 Variety Seed Sources
Table 17 Sources for Texas Transplants
Table 18 Sources of Speciality Agricultural Supplies and Equipment
NUTRITION:
Table 19 Typical Composition of Manures and Other Organic Fertilizer Sources
Table 20 Nutrient- Deficiency Symptoms
Table 21 Approximate Absorption of Nutrients by Traditional Vegetable Crops
Table 22 Fertilizer Requirements of Selected Vegetable Crops
Table 23 Guide to Interpreting TAEX Soil Test Results
Table 24 General Guidelines for Critical, Sufficient, and Toxic plant tissue levels of plant nutrients
Table 25 Guidelines for collecting leaf and plant tissue for analysis
Table 26 Relative Tolerance of Vegetable Crops to Soil Acidity
Table 27 Relative Tolerance of Vegetable Crops to Boron
Table 28 Relative Response of Vegetables to Micronutrients
Table 29 Soil and Foliar Application of Secondary and Trace Elements
Table 30 Correcting Soil pH - Amount of Lime Required to increase pH.
Table 31 Amount of Sulphur(95%) Needed to Lower Soil pH as measured to approximately pH 6.5; Weights are Expressed in Pounds Per Acre
Table 32 Conversion Weights (lbs/gal) of Liquid Fertilizer Material
WATER:
Table 33 Critical Periods of Water Usage for Selected Vegetable Crops
Table 34 Average Daily and Annual Consumptive Water use
Table 35 Peak Water Use of Vegetables by Climate
Table 36 Relative Tolerance of Some Vegetables to Salt and Boron in irrigation water
Table 37 Chloride tolerance of vegetable crops
Table 38 Permissible Salinity Limits for Classes of Irrigation Water
Table 39 Permissible Number of One-inch Irrigations With Brackish Water Between Leaching Rains for Crops of Different Salt Tolerance
Table 40 Classification of Sodium Hazzard of Water Based on SAR Values
Table 41 Vegetable Crop Yield Reductions as Influenced by Soil Salinity
HARVESTING AND HANDLING:
Table 42 Stage of Harvest Maturity for Optimum Quality
Table 43 Average Yields of Texas Vegetables
Table 44 Containers and Weights Commonly Used for Fresh Vegetables
Table 45 Ideal Vegetable Storage Conditions
Table 46 Produce Sensitivity to Ethylene, Odors, and Freezing
Table 47 Nutrition Label Values of the 24 Top Vegetables as Published by the Food and Drug Administration
Table 48 Water, Protein, and, Carbohydrate Content of Selected Vegetables
Table 49 Helpful Units of Measurements and Conversion Factors
Table 50 Classification of some fruits according to respiratory behavior during ripening - Ability to ripen after harvest
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