Agronomy and Horticulture

Agronomy and horticulture are both branches of agriculture. Agronomy deals with field crop production and soil management, while horticulture deals with the production of edible fruits, vegetables, flowers, herbs, and ornamental plants that are used by people for food, medicinal purposes, and aesthetic gratification. Both are highly important for the agro-industrial complex. The health of the country's population depends on the quality of field crops and horticultural products. On the one hand, the world population is increasing, causing an increase in the demand for food products. On the other hand, the two most important resources of production, soil and water, are decreasing in quality and quantity. As a result, the production of field crops and horticultural products is becoming increasingly difficult. In addition, pests, diseases, and weeds are threatening the world's food production due to the long-standing and ever-expanding resistance problem in crop protection. Nearly 30% of produced field crops, fruits, and vegetables never reach consumers because of postharvest losses. Therefore, the prevention of postharvest losses is highly important for sustainability. It would reduce the pressure on soil and water for production and increase the availability of food for consumers. Seed crises, problems in transportation, wheat crises, and global fertilizer shortages are additional problems. 

Food production is becoming more difficult day by day. Therefore, new adaptive plant genotypes and technologies as well as environmentally friendly crop cultivation techniques are increasingly being used to produce organic products. New requirements for different varieties of crops; the acceleration of plant cultivation; eco-friendly and sustainable ways of pest, disease, and weed management; innovative and eco-friendly techniques for prevention of postharvest losses; and the intensification of agricultural production have led to new scientific directions in horticulture. This topic focuses on solutions to problems in agronomy and horticulture. Particular attention is paid to reducing economic losses and increasing the efficiency of environmentally friendly production and ensuring storage and delivery of both fresh and processed horticultural products with specified quality parameters to consumers.