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ICAR AIEEA PG 2026 Preparation
Comprehensive preparation course for ICAR AIEEA PG
entrance exam with expert mentors, structured curriculum,
and futuristic learning experience.
Total Topics • Comprehensive curriculum
Expert Mentors • Industry professionals
Study Hours • Estimated completion time
Success Rate • ICAR AIEEA qualification
Focused high-yield sessions designed by Top Rankers based on the Horticulture Syllabus
| S. No | Date | Topics | Mentor | Status | Actions |
|---|---|---|---|---|---|
| HORTICULTURE | |||||
| Basic Horticulture | |||||
| 1 | - | Definition, Branches, Classification of Fruits | - | - | |
| 2 | - | Basic Horticulture: Morphology of Plants | - | - | |
| 3 | - | Bearing and Unfruitfullness in Fruit Crops | - | - | |
| 4 | - | Layout of Orchard and Calculation Number of Plant | - | - | |
| 5 | - | Dormancy and its Breaking Method | - | - | |
| 6 | - | Plant Propagation (Part I) | - | - | |
| 7 | - | Plant Propagation (Part II) | - | - | |
| 8 | - | Plant Propagation (Part III) | - | - | |
| 9 | - | Plant Nutrition in Plants (Part I) | - | - | |
| 10 | - | Plant Nutrition in Plants (Part II) | - | - | |
| 11 | - | Graft Incompatibility and its Type | - | - | |
| 12 | - | Plant Growth Regulators (Part I) | - | - | |
| 13 | - | Plant Growth Regulators (Part II) | - | - | |
| 14 | - | Apomixis, Polyembryonic, Parthenocarpy | - | - | |
| 15 | - | Training (Part I) | - | - | |
| 16 | - | Training (Part II) and Pruning | - | - | |
| 17 | - | Protected Cultivation of Horticultural Crops (Part I) | - | - | |
| 18 | - | Protected Cultivation of Horticultural Crops (Part II) | - | - | |
| 19 | - | Biofertilizers | - | - | |
| Vegetable Science | |||||
| 1 | - | Vegetables Classification | - | - | |
| 2 | - | Seed Production in Vegetable | - | - | |
| 3 | - | Types of Vegetable Gardening and History of Vegetable Research in India | - | - | |
| 4 | - | Production Technology of Tomato | - | - | |
| 5 | - | Insect - Pests, Diseases and Important Varieties of Tomato | - | - | |
| 6 | - | Physiological Disorders of Tomato | - | - | |
| 7 | - | Production Technology of Capsicum and Chilli | - | - | |
| 8 | - | Production Technology of Brinjal | - | - | |
| 9 | - | Production Technology of Potato | - | - | |
| 10 | - | Production Technology of Okra and Introduction to Cole Crops | - | - | |
| 11 | - | Production Technology of Cauliflower | - | - | |
| 12 | - | Production Technology of Cabbage and Broccoli | - | - | |
| 13 | - | Production Technology of Knol-Khol or Kale and Brussels Sprouts | - | - | |
| 14 | - | Introduction to Root Crops and Production Technology of Carrot | - | - | |
| 15 | - | Production Technology of Radish and Beetroot | - | - | |
| 16 | - | Production Technology of Turnip and Pea | - | - | |
| 17 | - | Production Technology of Frenchbean and Cowpea | - | - | |
| 18 | - | Cucurbits | - | - | |
| 19 | - | Cucumber (Part I Part II ) | - | - | |
| 20 | - | Watermelon (Part-I, II) | - | - | |
| 21 | - | Muskmelon | - | - | |
| 22 | - | Pumpkin | - | - | |
| 23 | - | Bottle gourd and Bitter gourd | - | - | |
| 24 | - | Ridge gourd and Sponge gourd | - | - | |
| 25 | - | Ash Gourd | - | - | |
| 26 | - | Minor Gourds and Melons, Potato Varieties | - | - | |
| 27 | - | Pointed gourd, Ivy gourd, Chow chow | - | - | |
| 28 | - | General Tubers and Sweet Potato | - | - | |
| 29 | - | Tapioca | - | - | |
| 30 | - | Taro and Other Minor Tuber Crops | - | - | |
| 31 | - | Bulbous Crops (Classification in onion) | - | - | |
| 32 | - | Onion and Garlic | - | - | |
| 33 | - | Minor Leafy Veg & Curry Leaf | - | - | |
| 34 | - | Spinach and Palak | - | - | |
| 35 | - | Amaranthus, Lettuce, Parsley, Celery and Chinese cabbage | - | - | |
| 36 | - | Drumstick & Curry Leaf | - | - | |
| 37 | - | Globe Artichoke, Rhubarb, Agathi | - | - | |
| 38 | - | Dolichos Bean | - | - | |
| 39 | - | Cluster Bean | - | - | |
| 40 | - | Minor Beans | - | - | |
| 41 | - | Gen. Perennial Vegetable and Asparagus, Basella | - | - | |
| 42 | - | Yam | - | - | |
| 43 | - | Production and Technology of Potato (Part I, 2,3) | - | - | |
| Floriculture | |||||
| 1 | - | Introduction & History of Floriculture | - | - | |
| 2 | - | Lawn / Turf grass | - | - | |
| 3 | - | Orchids | - | - | |
| 4 | - | Jasmine | - | - | |
| 5 | - | Carnation | - | - | |
| 6 | - | Annuals | - | - | |
| 7 | - | Chrysanthemum | - | - | |
| 8 | - | Marigold | - | - | |
| 9 | - | Anthurium | - | - | |
| 10 | - | Rose | - | - | |
| 11 | - | Gladiolus | - | - | |
| 12 | - | Medicinal Plants | - | - | |
| 13 | - | Gerbera, BOP, Heliconia, China Aster | - | - | |
| Spices and Condiments | |||||
| 1 | - | General introduction to Spices and Black Pepper | - | - | |
| 2 | - | Cardamom | - | - | |
| 3 | - | Ginger & Turmeric | - | - | |
| 4 | - | Coriander, Fenugreek, Cumin | - | - | |
| 5 | - | Fennel, Clove, Nutmeg | - | - | |
| 6 | - | Saffron and Asafoetida | - | - | |
| 7 | - | Cinnamon and all Spices and Tamarinds | - | - | |
| 8 | - | Vanilla and Betelvine | - | - | |
| 9 | - | Vanilla and Betelvine | - | - | |
| Pomology | |||||
| 1 | - | Mango (Part I, 2, 3, 4, 5, 6, 7) | - | - | |
| 2 | - | Banana (1, 2, 3, 4, 5) | - | - | |
| 3 | - | Papaya (1, 2, 3) | - | - | |
| 4 | - | Guava (1, 2, 3) | - | - | |
| 5 | - | Citrus (1, 2, 3, 4, 5, 6, 7, 8) | - | - | |
| 6 | - | Avocado (1, 2, 3) | - | - | |
| 7 | - | Pineapple (1, 2, 3, 4) | - | - | |
| 8 | - | Jackfruit (1, 2) | - | - | |
| 9 | - | Sapota (1, 2, 3) | - | - | |
| 10 | - | Datepalm (1, 2, 3) | - | - | |
| 11 | - | Pomegranate (1, 2, 3, 4) | - | - | |
| 12 | - | Fig (1, 2, 3, 4) | - | - | |
| 13 | - | Custard Apple (1, 2, 3) | - | - | |
| 14 | - | Litchi (1, 2, 3) | - | - | |
| 15 | - | Rambutan and Longan | - | - | |
| 16 | - | Grapes (1, 2, 3,4) | - | - | |
| 17 | - | Grapes (5, 6, 7, 8) | - | - | |
| 18 | - | Grapes Breeding | - | - | |
| 19 | - | Temperate Crops | - | - | |
| 20 | - | General Temperate Crops | - | - | |
| 21 | - | Apple (1, 2, 3, 4) | - | - | |
| 22 | - | Apple (5, 6, 7) | - | - | |
| 23 | - | Pear (1, 2, 3, 4) | - | - | |
| 24 | - | Plum (1, 2, 3) | - | - | |
| 25 | - | Cherry (1, 2, 3) | - | - | |
| 26 | - | Apricot (1, 2) | - | - | |
| 27 | - | Almond (1, 2) | - | - | |
| 28 | - | Walnut (1, 2) | - | - | |
| 29 | - | Pecanut | - | - | |
| 30 | - | Chestnut | - | - | |
| 31 | - | Strawberry (1, 2) | - | - | |
| 32 | - | Mangosteen | - | - | |
| 33 | - | Karonda and Carambola | - | - | |
| 34 | - | Ber (1, 2) | - | - | |
| 35 | - | Phalsa | - | - | |
| 36 | - | Loquat | - | - | |
| 37 | - | Persimmon | - | - | |
| 38 | - | Passion fruit | - | - | |
| 39 | - | Bael | - | - | |
| 40 | - | Aonla (1, 2) | - | - | |
| 41 | - | Jamun | - | - | |
| Plantation Crops | |||||
| 1 | - | General Plantation and Arecanut part I | - | - | |
| 2 | - | Arecanut part II | - | - | |
| 3 | - | Cashewnut (Part I, 2) | - | - | |
| 4 | - | Coconut (Part I ,2) | - | - | |
| 5 | - | Tea (1, 2) | - | - | |
| 6 | - | Coffee (1, 2) | - | - | |
| 7 | - | Cocoa (1, 2) | - | - | |
| 8 | - | Rubber (1, 2) | - | - | |
| 9 | - | Oil Palm (1, 2) | - | - | |
| 10 | - | Palmyrah Palm | - | - | |
| Post Harvest Management | |||||
| 1 | - | Preharvest Factor Responsible for Post Harvest Losses | - | - | |
| 2 | - | Maturity and its Indices in Horticultural Crops, Precooling and its Types | - | - | |
| 3 | - | Different Type of Treatement for Reducing Post Harvest Losses | - | - | |
| 4 | - | Type of Packaging and Physical and Chemical Changes During Storage | - | - | |
| 5 | - | Principle of Storage and Type of Storage | - | - | |
| 6 | - | Preharvest and Post Harvest Factor Affecting Vase Life of Cut Flower (Part I) | - | - | |
| 7 | - | Preharvest and Post Harvest Factor Affecting Vase Life of Cut Flower (Part II) | - | - | |
| 8 | - | General Processing Steps and Processing Method | - | - | |
| 9 | - | Lacquering and its Types, Canning, Freezing and Drying | - | - | |
| 10 | - | Diffusion, Osmosis and its types , Dehydration, Different type of Peeling | - | - | |
| 11 | - | Blanching, Sulphuring, Syruping, Brining and Preservative | - | - | |
| 12 | - | Type of Preservative and Different Method of Preservation | - | - | |
| 13 | - | Jam, Jelly, Marmalade, Preserve and Candy | - | - | |
| 14 | - | Vinegar, Pickles and Beverages | - | - | |
| 15 | - | Different type of Fermented Product and Tomato Product (Sauce, Ketchup) | - | - | |
| 16 | - | FPO Specification of Tomato Product, Food Colour and Food Spoilage | - | - | |
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Curriculum tailored for rapid PG course mastery.
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