Completely revised and up-to-date, this wide-ranging, comprehensive treatise examines the many different aspects of vegetables from an international perspective. The diversity and depth of coverage of vegetables is largely due to the extensive background and experiences of the authors, Vincent Rubatzky and Mas Yamaguchi, as well as considerable input from colleagues and expert reviewers.
This logically-organized text, filled with numerous illustrations, photographs, and tables, begins with an easy-to-read introduction to such topics as: the current role of vegetables as a world food crop, the origin and classification of vegetables, vegetables in human nutrition, and plant toxicants and folklore concerning vegetables. Background material on the basic principles for growing crops and production under adverse conditions are also featured in this section. Much of the material covered in the book focuses on the major and minor vegetables, their origin, taxonomy, botany, physiology, production and post harvest handling, and composition and use. In addition, current world production statistics are provided for many vegetable crops as well as listings of important diseases, insects, and other pests for many family groups.
New features of this edition include: *Three new chapters covering mushrooms, aquatic vegetables, and herbs and spices *several appendix tables listing vegetables according to family, genus, species, nutritive value, and recommended storage conditions for many vegetables The introductory chapter offers an excellent background of the role of vegetables for the beginning and advanced students, both in the U.S. and worldwide. The chapters following provide extension professionals, professors, agricultural agencies, commercial growers, and processing and seed industry personnel with a better understanding of individual vegetable species.
Rezensionen / Stimmen
`The authors have set a new standard for professional books on vegetables with the second edition of World Vegetables... will be an indispensable reference for students, teachers, extension faculty, researchers, and consultants who are concerned with commercial vegetable crop production. It is modestly priced considering the wealth of detailed, timely information provided.'
Hort Science, 4 (1997)
` ..comprehensively describes the taxonomy, botany, physiology, production, harvest, and post-harvest handling of most of the vegetable crops grown throughout the world...an impressive book which covers an enormous range of crops in a readable style.'
Agricultural Science
`This very informative book is nicely produced and well illustrated. ...The authors are to be congratulated on producing such an interesting and informative treatise. This is a must for anyone involved in the science and production of horticultural crops.'
Plant Growth Regulation, 30 (2000)
Auflage
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
Dateigröße
ISBN-13
978-1-4615-6015-9 (9781461560159)
DOI
10.1007/978-1-4615-6015-9
Schweitzer Klassifikation
I Introduction.- 1 World Population, Land Area, and Food Situation.- 2 Origin, Evolution, Domestication, and Improvement of Vegetables.- 3 Vegetable Classification.- 4 Importance of Vegetables in Human Nutrition.- 5 Toxic Substances and Some Folk and Medicinal Uses of Vegetables.- II Vegetable-Growing Principles.- 6 Environmental Factors Influencing the Growth of Vegetables.- 7 Controlling Climate for Vegetable Production in Adverse Climates and During Off-seasons.- III World Vegetables.- 8 Global View of Vegetable Usage.- A-Vegetables Consisting of Starchy Roots, Tubers, and Fruits.- 9 White or Irish Potato.- 10 Sweet Potato.- 11 Cassava.- 12 Yams.- 13 Edible Aroids.- 14 Other Underground Starchy Vegetables.- 15 Sweet Corn.- 16 Plantain, Starchy Banana, Breadfruit, and Jackfruit.- B-Vegetables Consisting of Succulent Roots, Bulbs, Leaves, and Fruits.- 17 Alliums.- 18 Lettuce and Other Composite Vegetables.- 19 Cole Crops, Other Brassica and Crucifer Vegetables.- 20 Carrots, Celery and Other Vegetable Umbels.- 21 Spinach, Table Beets, and Other Vegetable Chenopods.- 22 Peas, Beans, and Other Vegetable Legumes.- 23 Tomatoes, Peppers, Eggplants, and Other Solanaceous Vegetables.- 24 Cucumber, Melons, Watermelons, Squashes and Other Cucurbits.- 25 Other Succulent Vegetables.- 26 Aquatic Vegetables.- 27 Edible Mushrooms.- 28 Condiment Herbs and Spices.- Appendix A.- Conversion Equivalents from Metric to U.S. Units.- Appendix B.- Vegetable Classification According to Scientific Name, Common Name(s), Edible Part(s), and Regions of Countries Where Grown.- Appendix C.- Approximate Nutrient Composition of Various Vegetables.- Appendix D.- Recommended Postharvest Handling Conditions for Various Vegetables.
