Green Onion Production in California
Green Onion Production in California

Author:

Publisher: UCANR Publications

Published: 2011-03-01

Total Pages: 4

ISBN-13: 1601077653

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Basic information for commercial growers, including climatic requirements, varieties, planting, fertilization, harvest, and marketing channels.

Onions and Other Vegetable Alliums
Onions and Other Vegetable Alliums

Author: James L. Brewster

Publisher: CABI

Published: 2008

Total Pages: 454

ISBN-13: 1845933990

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This fully revised, expanded and updated edition of the successful text, Onions and Other Vegetable Alliums, relates the production and utilization of these familiar and important vegetable crops to the many aspects of plant science underpinning their production and storage technologies. Chapters cover species and crop types, plant structure, genetics and breeding, physiology of growth and development as well as pests and diseases, production agronomy, storage after harvest and the biochemistry of flavour, storage carbohydrates and colour and how this relates to nutritional and health benefits. From this wide perspective it is possible to see many examples where underlying scientific knowledge illuminates, explains and can improve agronomic practice. The reader will get an insight into how molecular methods are revolutionizing the study of taxonomy, genetics, pathology and physiology and how these methods are being applied in the breeding of improved crops.

Onions and Allied Crops
Onions and Allied Crops

Author: H.D. Rabinowitch

Publisher: CRC Press

Published: 2018-05-04

Total Pages: 332

ISBN-13: 1351083600

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First Published in 2018. Routledge is an imprint of Taylor & Francis, an Informa company.

Onions and Allied Crops
Onions and Allied Crops

Author: James L. Brewster

Publisher: Taylor & Francis

Published: 2022-07-30

Total Pages: 902

ISBN-13: 1000807452

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Originally published in 1990, Onions and Allied Crops, is a comprehensive account of the edible allium, examined across three volumes. The collection examines the major economic and dietary importance of edible alliums in most countries, and brings together contributions from experts across multiple disciplines, including food scientists, economists, agriculturalists and biochemists. These books address selection and breeding of locally adapted cultivars and the development of cultural techniques, allowing for cultivation across the tropics, to the sub-arctic regions. As such the collection examines the allium as a major agricultural asset and the impact this has had on many economies. These volumes will be of use and of interest to food scientists, economists, agriculturalists and biochemists alike.