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The Department of Horticulture offers a program leading to a Master of Science degree in Horticulture.

In addition to the admission requirements of the Office of Graduate Studies, a Bachelor of Science degree in Agricultural Sciences or its equivalent is required. Students who are deficient in horticulture may be required to complete satisfactorily certain horticultural courses. These courses will not contribute credits towards the degree. A maximum of four (4) courses could be taken in the first year of study if needed. A minimum of thirty (30) credits is required for the completion of the Master’s degree including a thesis.

The program includes courses in plant propagation, production, management, and physiology in such commodities as vegetables, starchy crops, fruits, coffee and ornamentals.

Advanced Undergraduate Courses

HORT 5005. ADVANCED FLORICULTURE (II). Three credit hours. Two hours of lecture and one three-hour laboratory per week. Prerequisite: HORT 4025.

A comprehensive review of scientific literature and research on the ecology, physiology, propagation, improvement, and other growth processes of important flowering and foliage plants.

HORT 5006. ADVANCED VEGETABLE GARDENING (On demand). Two credit hours. One hour of lecture and one three-hour laboratory per week. Prerequisite: HORT 4008.

This course aims to review the different phases of experimental work in vegetable growing with assigned field problems. Field trips required.

Graduate Courses

HORT 6601. FOOD PROCESSING I (I). Three credit hours. Three hours of lecture per week.

Fundamentals and commercial practice of food preservation by heat treatment, drying, freezing, canning, irradiation and microwaves. Topics included are selection of raw material, preparation, unit of operations and processing, packaging and storage. Processes covered will include aseptic packaging of juice and milk as well as canning of fruits and vegetables.

HORT 6611. ADVANCED PLANT PROPAGATION (II). Three credit hours. Two hours of lecture and one three-hour laboratory per week.

Techniques in plant propagation through embryo culture, meristematic culture in vegetative propagation, culture of eggplants, and other advanced methods; review of recent findings in this field.

HORT 6616. ADVANCED TROPICAL FRUITS (II) (On demand). Three credit hours. Three hours of lecture per week.

A study of the problems encountered in the production of fruits of major economic importance, with special emphasis on tropical conditions. The influence of stocks, varieties, planting sites, soils and ecological factors will be stressed.

HORT 6650. POST HARVEST PHYSIOLOGY AND MANIPULATION OF HORTICUL¬TURAL CROPS (On demand). Three credit hours. Two hours of lecture and one three-hour laboratory per week. Prerequisite: BIOL 5018.

The physiology of maturation and ripening, and the handling of horticultural crops to preserve quality and ensure storage life.

HORT 6652. PHYSIOLOGY OF VEGETABLE CROPS (II) (On demand). Three credit hours. Three hours of lecture per week.

The study of photoperiodism, thermoperiodism, deficiencies, growth substances, rooting, germination and fruit setting in each of the major vegetable crops.

HORT 6653. PHYSIOLOGY OF FRUIT PRODUCTION (I) (On demand). Three credit hours. Three hours of lecture per week.

The study of fruit production, including water, light, soil and nutrition relationships; pruning, fruit setting, and other growth and productivity factors.

HORT 6665. PLANT GENETIC TRANSFORMATION (I) (On demand). Four credit hours. Three hours of lecture and one four-hour laboratory per week.

Theory and practice of the concepts in the genetic transformation of plants by direct and indirect methods. Emphasis will be given to Agrobacterium tumefaciens mediated trans¬formation.

HORT 6669. GROWTH REGULATORS IN HORTICULTURE (I). Three credit hours. Two hours of lecture and one three-hour laboratory per week.

The use of growth regulators and other chemicals in the modification and alteration of natural plant processes; the application of these substances in the commercial production of fruits, vegetables, and ornamentals.

HORT 6705. GRADUATE SEMINAR. One credit hour. One hour of lecture per week. Prerequisite: Authorization of the Director of the Department.

Discussion of topics in Horticulture including results of research work.

HORT 6990. SUPERVISED PROFESSIONAL OCCUPATIONAL EXPERINCE FOR COOP STUDENTS. From three to six credit hours. Only 3 credits will be considered within the minimum of the required 30 credits for the graduate program.

Practical experience in Horticulture in cooperation with the private sector or government. To be jointly supervised by the academic department, the Coop program coordinator and an official from the cooperating entity. A written report will be required upon completion of each work period.

HORT 6995-6996 (On demand). RESEARCH IN HORTICULTURE. One to three credit hours per semester. One to two research periods per week for a total of three to six hours each semester.

Research on an important horticultural problem. A thesis presentation is not required, but a report of the investigation should be made.

HORT 6997. SELECTED TOPICS (On demand). One to three credit hours. Prerequi¬site: Authorization of the Director of the Department.

Selected topics in plant propagation, production, management, physiology, genetic engineering, molecular biology, and other areas of interest in horticulture.

HORT 6998. SELECTED TOPICS (On demand). One to three credit hours. Prerequisite: Authorization of the Director of the Department.

Selected topics in plant propagation, production, management, physiology, genetic engineering, molecular biology, and other areas in horticulture.

HORT 6999. RESEARCH AND MASTER'S THESIS (I, II). Six credit hours. One to three research periods per week each semester.

Organized research in Horticulture at the Master's thesis level, including thesis presentation and discussion as part of the requirements for a Master of Science degree with a major in Horticulture.

A list of professors who engage in graduate activities in the Department follows, including the highest earned degree, date, and institution granting the degree. Research and teaching interests are also included.

BRYAN BRUNNER-FULTON, Researcher, Ph.D., 1992, Michigan State University. Research and Teaching Interests: Breeding and Germplasm Improvement (Fruits and Ornamentals).

FEIKO H. FERWERDA, Assistant Researcher, Ph.D., 2001, University of Florida. Research and Teaching Interests: Plant Tissue Culture and Molecular Markers.

JOHN M. GILL, Professor, Ph.D., 1994, Rutgers University. Research and Teaching Interests: Plant Tissue Culture and Plant Genetic Transformation.

LIZZETTE GONZALEZ-GILL, Associate Professor, Ph.D., 1996, Rutgers University. Research and Teaching Interests: Ornamental Horticulture.

SALLY GONZALEZ-MIRANDA, Associate Extension Specialist, MLA, 1987, Ball State University. Research and Teaching Interests: Landscape Design, Arboriculture and Urban Forestry, Urban Horticulture.

MARIA DEL C. LIBRAN-SALAS, Professor, Ph.D., 1996, University of Illinois. Research and Teaching Interests: Ornamental Horticulture.

MIGUEL MONROIG-INGLES, Extension Specialist, M.S., 1983, University of Puerto Rico, Mayagüez Campus. Research and Teaching Interests: Coffee Production and Management.

EDNA NEGRON-DE BRAVO, Professor, Ph.D., 1987, The Pennsylvania State University. Research and Teaching Interests: Food Science.

LYNETTE ORELLANA-FELICIANO, Assistant Professor, Ph.D. 2004, Washington State University. Research and Teaching Interest: Research in the areas of food microbiological, postharvest processing, safety and quality of fruits and vegetables, thermal and non-thermal processing of food and food science and technology.

SALVADOR SALAS-QUINTANA, Professor, Ph.D., 1988, Rutgers University. Research and Teaching Interests: Plant Physiology and Bio¬chemistry (Coffee, Vegetables and Starchy Crops).

ANNETTE WZSELAKI, Assistant Professor, Ph.D., 2001, University of California U.C. Davis. Research and Teaching Interests: Postharvest physiology and maintaining crop quality from the field to the table. Certified organic vegetable production. Vegetable sensory quality and its relationship to field management practices. Consumer perception of quality and the food system.

JOSE ZAMORA-ECHEVARRIA, Assistant Extension Specialist, M.S., 1991, University of Puerto Rico, Mayagüez Campus. Research and Teaching Interests: Tropical Fruit Crop Production and Management.